Make the baked goods you wish to see in the world
At one time or another, we've all thought, "Well, all these ingredients are going to end up in the same bowl eventually, so why not just dump 'em in together and mix it up?" Unfortunately, this easy way out only burns us in the end. It's imperative to take the time to follow the instructions in the order they're presented—and to do them completely and thoroughly.
Overmixing overdevelops gluten and deflates the air pockets you worked so hard to create, as does a vigorous or overzealous folding motion. A note on sifting ingredients: Unless it's ultralight, ultra-delicate cake flour, or powdered sugar that needs as much aeration as it can get, it's a step you can skip."If you're looking to cut down on the sodium, baked goods are not the place to do so," Perry says.
Delicate cakes have the tendency to dry out quickly and should adhere to a strictly prescribed time. But pies? Cookies? Breads? "That baby better be deep golden brown," Perry says. Five more minutes in the oven won't burn an apple pie to a crisp, but itThis is an admittedly hard rule to adhere to—Saffitz cops to preemptively trying to unmold fresh-out-of-the-oven baked goods.
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