Tips And Hints; Cookie Baking - Cuisinart Precision Master SM-35 Serie Manual De Instrucciones Y Libro De Recetas

• Turn off and unplug the unit.
• Reduce the load by removing some of
the ingredients, and allow the mixer to
stand for a few minutes.
• Plug in and reset the speed. If the stand
mixer does not start when you turn the
speed dial on, allow the unit to stand for
additional time.

TIPS AND HINTS

• Before preheating your oven, adjust racks
to accommodate your baking task. Most
recipes use the middle rack; pies often bake
best in the lower third of the oven.
• Carefully follow each mixing step in a recipe.
Take care not to over- or under-mix.
• Do not crowd the oven, and avoid opening
the oven door during baking – use the oven
light to help you watch. With certain recipes,
particularly when baking more than one tray
of cookies at a time, rotate halfway through
baking.
• Proper measurements are very important
when baking. To measure flour correctly, stir
the flour first, then spoon into the measur-
ing cup. Level off the top with the blunt side
of a knife blade or the handle of a spoon.
Do not press or compact flour. It is also
very important not to measure directly from
the bag – while the flour is pre-sifted, it has
been pressed/compacted to fit into the bag.
Baked goods made from unstirred flour are
likely to be heavy and dry because too much
flour is used.
• For most baking recipes, refrigerated items
like butter, milk and eggs incorporate better
when they are at room temperature.
• Remove butter from the refrigerator and cut
into ½-inch pieces to help it come to room
temperature faster while you measure out
the remaining ingredients.
• To separate eggs for use in any recipe, break
them one at a time into a small bowl. Gently
remove the yolks, then transfer the whites to
a spotlessly clean glass or stainless bowl. If
a yolk breaks into a white, use that egg for
another recipe. Just a drop of egg yolk in
the white prevents the white from whipping
properly.
• Scraping the entire bowl – sides, bottom and
paddle over the course of mixing and adding
new ingredients – ensures even incorpora-
tion of ingredients and overall best results.
The more you scrape the bowl, the better.
• For whipping egg whites, both the mixing
bowl and chef's whisk must be spotlessly
clean and dry. Any trace of fat/oil will prevent
the egg whites from whipping properly.
• To check the freshness of eggs, place them
in a bowl of warm water – if they float, they
are not fresh. This is most important when
using for whipping egg whites. The fresher
the eggs, the more stable the foam.
• To melt chocolate for a recipe, put chopped
chocolate in a double boiler insert or larger
bowl over a pan of barely simmering water.
The water should not boil, nor should it
touch the bottom of the double boiler insert
or bowl. If it does, this could cause the
chocolate to "seize" and you will not be able
to use it in your recipe.
• Always test yeast for freshness before us-
ing it in a recipe. Sprinkle a little over warm
(105°F–110°F) water and add a pinch of
sugar from the recipe. If it does not become
foamy/bubbly in 5 to 10 minutes, the yeast
may be "dead." Start over with fresh yeast
from a new package.

COOKIE BAKING

• Use an ice cream scoop to measure out
cookie dough – this keeps the cookies
evenly shaped and uniform in size. We rec-
ommend ice cream scoops in several sizes
– #40, #50 and #60, as well as a larger one
(about ⁄ to ½ cup) for jumbo cookies. Ice
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cream scoops are also good for filling muffin
tins. Use a #16 ice cream scoop to make
muffins.
• To better maintain cookie shapes, put
scoops of cookie dough onto sheets of
waxed paper or plastic wrap on a tray and
chill before baking. Most cookie dough can
be refrigerated for 2 to 3 days prior to baking
– be sure to wrap well.
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