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21

BEFORE YOU BAKE

Preparing baking tins

Unless the recipe indicates a different method, the following techniques should be used to prepare the different baking tins.

If you prepare the baking tins in the correct way, your cake will come out of the tin more easily after baking.

Square, rectangle, or loaf tin

Apply a thin layer of butter with a folded sheet of paper towel and divide it nicely into the corners of the baking tin. Apply a strip

of parchment paper in the tin that covers two sides and protrudes slightly above the top of the tin so that you can remove the cake

more easily after baking.

Round tin

With a folded sheet of paper towel, apply a thin layer of butter nicely around the edge of the baking tin. Place a layer of parchment

paper on the bottom of the baking tin: trace around the tin onto the parchment paper, then cut out the circle. Stick the parchment

paper to the butter so that the paper stays in place.

Baking sheet

A large, shallow baking sheet is simply lined with a sheet of parchment paper.

Oven

If I have learned anything in recent years, it is that you should never blindly trust in your built-in oven thermometer, no matter how

strongly the manufacturer claims it is accurate. Get yourself a separate oven thermometer – they cost very little. You can then be

assured that your bread will not fail because the temperature in the oven is only 325°F instead of 425°F , even though the oven

itself claims to be up to the required temperature.

The temperatures given in these recipes are the temperatures that turned out to be the best when testing, but above all learn to

judge your pastry on how it looks and how it smells. The more you bake, the more certain you will become about the cooking times

of your cakes and bakes.

In addition, I never bake with the convection function as I find it much too aggressive. If you have a preference, feel free

to use this function, but reduce your oven temperature by 25 degrees or according to the manufacturer’s instructions.

I also have an Esse stove at home – a stove with heat storage that works with a heavy cast-iron frame that can absorb heat from a

relatively low intensity but continuously burning source. Cooking or baking with such an oven is slightly different, because you do

not have a glass door in front of the oven and therefore cannot see the cake to judge it during baking. I have tested all recipes on this

stove and given an extra tip where needed, but usually the cooking time and temperature are the same as the recipe indicates. As

with regular ovens, always use an oven thermometer.

Measuring ingredients

In Britain, dry ingredients are measured by weight rather than by volume, as is customary in America. Weights for dry ingredients are

given in these recipes, and a basic kitchen scale will let you measure out your ingredients more accurately, for better results.

Egg washing

Egg washing is used to give cakes a nice golden-brown color during baking. You can also use it to stick toppings, such as pearl sug-

ar nibs or currants, to your cakes. For a tart with a very liquid filling, you can egg wash the blind-baked pie crust and then bake it for

another 5 minutes. This ensures that all the holes in the crust close nicely and the crust becomes firmer as you create a kind of barrier

against moisture. It is important that you beat your egg yolk well with the milk before use – some people even strain it to ensure an

even result. The quantity for a typical egg wash is 1 egg yolk plus 1 tablespoon of milk. Apply it with a brush in a thin layer.