Baking Trade Tricks That Will

Lake County Mail, Issue 14, 27 August 1947, Page 10

Baking Trade Tricks That Will

Lighten Your Labour

And how about tricks of the baking trade which will save you both time and energy and give you professionallooking results. For Quick Pastry Rolling,, use floured canvas and ribbed- stocking cover on the rolling pin. Flatten ball of dough slightly. Then roll from centre to outer edge. For a guide for pic crusts draw a circle for the upper and lower crust sizes. This makes thq pastry easy to shape and saves waste in trimming. Eggs and Milk Cold? And you’re ready to make a new “ quick-method ” cake. To warm them to necessary room temperature break the eggs into a custard cup, pour milk into a measuring cup or bowl, and let them stand in a pan of warm water. / To Tighten Dough, so that it won’t be difficult to kneed without getting your fingers sticky and using lots of flour. After turning dough on to a lightly floured canvas or board, cover with the mixing bowl. Let it stand ten minutes. Your dough will then be easy to handle. Filling a Tart or Pie? If you’re making a custard tart or a pie with any other liquid filling you can avoid spilling on the way to the oven. Pull oven tray part way out of the oven. Sot pie dish lined with pastry on the rack or oven tray. Pour the filling in up to the top. When your pie is full slide oven tray back. Lattice Tops on fruit pies arc most attractive, but messy, particularly if fruit is juicy. Weave the strips of pastry on, wax paper. Slip hand under the paper, aim' right, and then with a quick turn of the wrist slip lattice top over on to the fruit. A good hand and eye is all you need. Now trim the edge of the pie and seal in the usual manner. The result should be * truly professional.