Baking Tips - Part 6

1. Roll your pastry dough on a sheet of lightly floured wax paper. Invert the pastry right over the pan, or filling, and peel the paper off.
2. You can patch tears in pastry by pinching or pressing it back together.
3. Don’t ever stretch pastry dough.
4. For added colour and luster, brush the top of crusts, scones, rolls or biscuits with cream just before baking.
5. For conventional and convection baking, resist opening the oven door until the minimum baking time has passed, or you will release the oven heat and upset the baking time.
6. Preheat like your life depends on it.
7. Cool before frosting.
8. Bake in advance.
9. Mix in order.
10. Don’t overbeat or underbeat the batter.