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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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* High-Altitude Baking |
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Print this Recipe If you'll be doing your baking at an altitude of 3,500 feet or more, you may have to make adjustments in some recipes because of the lower air pressure, which causes water to have a lower boiling point, making liquids evaporate more quickly. All of the recipes in this book were tested at high altitudes; any necessary changes are listed below the recipe. Generally, at high altitudes: * Cakes take longer to bake, owing to a lower internal temperature caused by lower air pressure. * Sugar levels become extremely important because too much sugar can weaken the structure of the cake at high altitudes. * The leavening agent in a baked good (yeast, baking powder or baking soda) reacts more actively in high altitudes, giving a greater number of and larger gas bubbles that expand faster and collapse more easily. This causes breads and cakes to fall. * Liquids evaporate faster at high altitudes, so carefully watch foods such as cooked frostings and candies, which will become harder more rapidly. * Use the largest pan specified for best results. * Yeast breads require a shorter rising time, and should rise only until doubled in size to prevent them from collapsing during baking. From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
* Cookie Tips * Equivalent Measures and Weights * Measuring Equipment * High-Altitude Baking * Emergency Substitutions * How to Use Our Nutrition Information * Pan Substitutions * Freezer Storage * The Elements of Successful Cooking and Baking * Tips for Using Common Ingredients |
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