Baking Tips

Goodman Fielder Food Service
Baking Tips

Baking Tips

Posted on 9th August 2020
Sweet success - Tips and tricks to get the most out of sugar.

Summary

We have developed a range of tips to help your foodservice business make the most of our range of sugars and syrups. From recipes to tips these ideas have been developed to inspire you to use sugar in the most creative ways. Read through a range of our tips below.

Macaron Tip

Let Them Dry

Leave piped macarons to rest for about an hour to let the skin form and create both the perfect ‘foot’ and shell as they cook. You’ll know they are adequately dried when you dab the tops with your finger and nothing sticks.

Brulee

The Perfect Brulee

Use a blowtorch for brulees – it’s easier to control the heat.

Perfect Puff

Laminating Your Layers

The beautiful flaky layers in puff pastry are created by a series of turns, wherein the dough is rolled thin and folded over itself. This process stretches and stacks the butter and dough until there are 729 paper-thin layers. Keep track of the number of turns you give your puff pastry by making a small indentation in the top of the dough each time.

Meringue Tip

Getting The Most Out of Meringue 

Warm egg whites whip better than cold egg whites. Much like in humans, the proteins in eggs huddle up in cold temperatures.

Top Tarts

Enhance Your Pastry With Flavours 

Experiment with sweet pastry by adding different flavours such as cinnamon, lemon zest, vanilla, or poppy seeds to complement your tart’s filling.

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