The Baktips at a glance

• Read the recipe first once. You will know exactly what you need and what the method is. If you know what you want to bake, check first that you have all the necessities in your house. Nothing is as annoying as you thought you still had flour in huiz but it doesn't turn out to be.
• Put all the ingredients out of the refrigerator at least half an hour before you start. This way everything can come to room temperature and this makes the ingredients more easily editable.
• Weigh the ingredients carefully. And measure liquids in a good measuring cup. The advantage of tidy weighing is that you are almost sure that it will be okay. After you bake more you know of course there can be something more or I add this extra. The disadvantage of not weighing the ingredients is that next time you do not know how much you used a particular ingredient.
• Always preheat the oven to the specified temperature. If the oven is not hot enough, the baking can collapse. In an oven to be called, the baking can start to crack. What I also do is extend the baking time if I forgot to preheat the oven. But never put the oven hotter than the indicated temperature.
• During the baking process in the oven, do not always put the oven door oven. Due to the fact that cold air flows in from outside the oven, the oven must first come back to temperature. In addition, the case when your cake goes in bags and can not come up anymore.
• Use a knitting needle or sateprikker to check if the baking is cooked inside. Insert the knitting needle into the baking (do this at the highest point) and slowly remove it from the baking. If the knitting needle is clean then the baking is good inside.
• Always use the form indicated in the recipe. By means of the form, the baking time is determined. For example, if you take a large can, which causes the baking to be lower, it needs less baking time.
• Always grease the baking tin well with butter or oil, so that you get the baking out of its shape better after baking. You can also use parchment paper in the baking tin. This way you always get the baking out of your baking tin, only bake it less beautiful because you see the folds of the paper. Never use plastic or cold film, which will melt due to the high temperature of the oven and will stink.
• Did you forget to remove the butter from the fridge? Do not worry cut the amount of butter into small pieces and put it in the microwave for 15-20 seconds at a high setting. Do not do this too long, because because of the heat the butter can pop up and your whole microwave is covered in butter (once happened to me).
• Melt of chocolate au bain marie too troublesome. Melt the chocolate in the microwave for 10 seconds on a medium setting. Remove the chocolate from the microwave stir well and put it in the microwave for another 10 seconds. Repeat this process until all the chocolate is melted. Heat white chocolate on a low setting, this form of chocolate burnt fast. The darker the color or the more cocoa is present, the less quickly the chocolate burns.
• When measuring small amounts of sticky liquids. Make your scoop warm first. For example, pour boiling water in a bowl and place your scoop in there. If you then measure honey, this will slide out better due to the heat of the scoop.