Stock up on these Holiday Baking Essentials
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Holiday baking essentials
You should be able to make pretty much any festive treat with these basics in your pantry.
1. Salt
For improved flavour and texture in baked goods like breads and pastries and anything chocolate, you should always add a pinch.
2. Flour
It's probably time for a new bag of flour if you haven't cooked since Christmas, and don't keep your flour in the freezer! Although it doesn't necessarily go bad, flour can get stale. Make sure you're using the proper flour for what you're baking.
3. Sugar, sugar, and more sugar! (white, brown, and powdered)
Certain cookie recipes call for all three. Dry-stored sugars don't go bad, although brown sugar can clump and become hard. Brown sugar should be placed in a microwave-safe container, covered with a wet paper towel, a lid, or plate, and heated in the microwave for 20 seconds to soften it. If you're cutting back, check the internet for sugar-free recipes and baking using sugar alternatives.
4. Baking powder, baking soda, and yeast
If the tin, box, or packet has been open for more than 9 to 12 months or if the expiration date has gone, you might need to buy new. If you're unclear, you can determine whether they're effective, here's how: Add some yeast and sugar to warm water, some baking soda to vinegar, or some baking powder to hot water. If the liquid doesn't froth or foam straight away, the ingredient is generally too old to give your baked goods the essential lift.
5. Ground Cinnamon
Get a fresh jar if the aroma appears more dusty than fragrant.
6. Cocoa
Most cocoa may be kept at room temperature for two to three years if it is sealed firmly. Unsure of the duration of yours? Make sure it smells good: Fresh cocoa emits a distinct chocolate aroma.
7. Food colouring and vanilla extract
These last for ever. Just make sure those tiny vials have enough in them for your upcoming baking session. Of course, red and green are the most important colours this season!
8. Butter
In the fridge, it lasts for a long time, but if you're not sure, take off a slice. The butter can be stale if the hue around the edge is noticeably different from the centre. Also check for a sour or "off" odour. Butter that is outdated or poorly packaged may take on flavours and odours from other foods in your refrigerator. The best butter to use for baking is fresh butter or butter that has been frozen after being well-wrapped.
Author: Harcourts SA
