Читать книгу Sugar High - Nicole Hampton - Страница 15

Bars: Bars can be a bit complex, even without the challenges of baking themat altitude. But adjusting for the right results is important.

• Getting the right balance between too wet and too dry for any bar recipe is important. If you try a recipe, and it’s too wet or won’t set in the oven, consider adding

1⁄4 cup flour and reducing the baking temperature. Remember to also increase the overall baking time.

• On the other hand, if a recipe is ending up dry and brittle, add 1 to 2 tablespoons of butter or oil, or another egg, to the recipe.

• Once again, you’ll need to pay close attention to the baking time in order to achieve a fully cooked center and to avoid overcooked edges.

GETTING IT RIGHT

I’d like to end this section with a few words of encouragement. Living near the mountains is fun for a million reasons, but baking just isn’t always one of them. What got me to a confident place in the kitchen, while living way up here at over five thousand feet above sea level, was finding a few basic recipes that worked, and sticking with them. (And, also, a few drinks here and there in the kitchen. It’s cool—sometimes I bake with alcohol, sometimes I just bake near it.) Seriously though, I hope this book gives you not just a few great basic recipes, but also a kitchen that smells of cinnamon, and brown sugar, and bread, and chocolate, pretty much all the time.

Happy baking—you got this!