Time Saving Tuesday Baking Tip
Today’s Time Saving Tuesday is a baking tip I recently learned from “Grandma”, my MIL.
Ingredients will incorporate better in your baking if they are allowed to come to room temperature first. This may sound simple but it’s true. We know most recipes that call for things like butter or cream cheese say to “soften”. This just means take them out of the refrigerator and allow them to come to room temp.
Another ingredient I hadn’t thought about is eggs. They also do better in your baking when they aren’t cold.
Here’s my problem….I NEVER remember to take any of these things out! Ok, side note, I just realized my daughter is making dessert later and needs the cream cheese out of the fridge….right back!
Now, where was I? Oh yes, eggs at room temp…
Maybe you’re like me and never heard about warming up your eggs. Does it really make a difference? Well, yes, especially in cakes that rely on whipping air into them for rising. A good example would be Chocolate Chip Pound Cake. It’s made with all purpose flour and has no leavening agent such as baking powder or soda. Instead, it’s whipped for 5-7 minutes incorporating lots of air. Room temperature eggs whip more easily than cold.
Butter and cream cheese can go in the microwave for a few seconds to help soften them but of course, you don’t want to do that with your eggs.
Simply place your eggs in a bowl and cover them with warm tap water for about 5 minutes. Easy solution!