How u decide about baking tempt,sugar,flour,& other things for cakes & cookies?

Question

As if i know about jam that sugar should be 70% of the fruit pulp while making it,in pickles salt should be 200gms per Kg.What about cakes & cookies?I want to hv a clear idea..

Answer 1

well actually 70% of suggar comes from times it was rather hard to preserve jam. I make jam with only 30% sugar, and it tastes great! The important thing is to put the hot jam in very, very clean jars which have a good cover and then dry pasteris them. If you want to know how, I can tell you...very easy to make.
for the cakes it depends on the cake I gues. there are som many different cakes and some poeple like it more sweet some less. But a standard cooky recepy of my grandma would be : 500g of flour, 250g sugar, 250g butter, 2 eggs and baling powder...plus spices..this is a very simple one. baking temperature also depends on the ticknes of the cake dough and howe liquid it is. the standard temperature is 180C, but if it is very liquid or very tick cake, then put the temperature lower, maybe even to 150C, to be sure it will be baked in the middle as well. also one more tip...before puting the dough into the pan, oil the pna, then put flour on it...just as much the oil will soak, and only then put the dough, It will be very easy then to take the cake out the pan..it will not stick to it.
Good luck!

Answer 2

Get a copy of Julia Child's The Way to Cook. It is easier than resurrecting her spirit at a seance.

Answer 3

Pies of path. Oh my, a blackberry pie- that is my favourite. Tarts are less difficult and really beautiful. I'm regularly making banana bread and truffles. Cinnamon rolls are well- monkey bread is even bigger.

Answer 4

Baking temps?
Hmmm. I just go to http://www.marthastewart.com
(when I'm in doubt)

Martha is most-certainly the queen of kitchen, as far as I am concerned!
(No, not the Queen of Sheba, though)

Answer 5

Base it of other people's recipies

Answer 6

you just do what the recipie says