Tips of the week: baking

  This week we present these 10 baking tips that you shouldn’t miss: To avoid bubbles in Flan or Leche Asada, make sure the water in the bain-marie doesn't boil. You should always weigh and measure the ingredients, as this is the only way to ensure that the yield of one dough won’t vary from another. Powdered sugar should be sifted before adding it to whipped cream. This way, no lumps will form in the cream. If you want to thicken dulce de leche for filling a pie, you should add powdered sugar. To measure shortening by cups, it should be at room temperature. Then, place it in an appropriate cup using a spatula, and press it down. When whipping cream to make chantilly, it should be very cold. In summer, it’s advisable to do it over ice. This way, it won’t curdle. Coffee, cocoa, or ground cinnamon should not be stored in packages. It is recommended to keep them in airtight jars, so they won’t lose their aroma and flavor. A pie or cake should not be unmolded when it is hot. It should be warm or cool. Then, place it on a cooling rack to finish cooling. This way, the moisture that it has when hot won’t condense. To save shortening or margarine when greasing a pan, place a piece in it, heat it until it melts without frying, and distribute it with a brush inside the pan. Flans or puddings are unmolded onto moistened dishes. This way, they can be slid if they haven’t centered in the dish. Recommended baking recipes: - Classic French Macaron - Nutella Spring Rolls - Vanilla Cake - Plum Tart with Almond Crust