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Baking Tips

# 1:  To bring your eggs to room temperature just plop them gently  into very warm water for 10 minutes or so. This will allow your eggs to emulsify with your butter and sugar mixure instead of curdling it. The emulsification makes your butter, sugar, and egg mixture fluffy and gives your cake volume and in turn gives it a lighter texture.

#2:  Remember home economics in highschool??…..The dreaded “tough muffin” was an F. There is a time and recipe to work gluten and it is not in a quick bread recipe.  If you have trouble producing a nice textured and shaped muffin you may want to review “The Muffin Method” in the video through this link. It is quite a  formal instructional video.    http://www.answerstv.com/AnswersTV/Channel.aspx?AP=true&ChannelID=523dcd4b-12bc-4ad9-a1d5-64b59bf3b4fe&PlayItem=5318&StartPoint=Folder1090

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About mountainmommy

Mother of 2. A beautiful 3 year old girl, my little 1 year old boy and my partner in life John. We live here in the beautiful East Kootenays.

One response »

  1. Ahhhh…that’s why that happens. I’m totally going to do that next time. You know in Australia we don’t refrigerate our eggs…it’s more common than not to have your eggs in a bowl on the counter…that’s why this never happened to me when I baked back home…Thanks Kath!
    BTW: love the blog

    Reply

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