As Christmas approaches, we get tons of questions about how long a cookie or any baked product should be baked and how it should be stored for longer storage and to keep the product as good as it was when it was freshly baked. Let's get to the questions.

Q: Hi Chefs! Is it right to say that pies and cheesecakes are baked in the lower third of the oven? In an earlier article, you said that most baked items should be baked in the middle part of the oven. What’s the right thing to do? (Lucy of Caloocan)

Adoree: Lucy, you are correct. Pies, tarts, and cheesecakes are better off baked at the lower third of the oven or at the bottom rack where the source of the heat is. This is done so that the bottom crust browns nicely or at least bakes through. Most bottom crust stays white and soggy if baked in the middle rack. This is also done for soufflés and other products that you want to puff right away. For cakes and other delicate products, baking them in the middle rack is ideal.

Jun Jun: Most pies and cheesecakes have thin pastry dough present in its lining, which should be baked even when it has a filling. And the filling has to be cooked too. So, if the pie or cheesecake is near the source of heat, it will bake immediately and not absorb the filling that might make it soggy.

Q: How long should brownies be baked? I heard that baked items like this are very heat-sensitive. (Martin of Makati)

Jun Jun: Time should not be that important. Most baking times are just guidelines. Remember that there is residual heat that continues even the batter or dough is no longer in the oven.

A better gauge is our own senses. It must smell like chocolate, and when touched, it should spring back. Or use a toothpick; after sticking it in, it should have some brownie bits clinging to it. Also, be careful; you should have the proper oven temperature since having a hotter or colder oven will definitely change the outcome of your final product.

Adoree: Baking time will vary depending on the size of the pan you are baking the brownies in. The bigger the pan, the longer you have to bake it.

To check for doneness, insert a toothpick in the outer part of the brownie; the toothpick should come out clean with few crumbs clinging to it. The center should still be a little wet; it will continue to cook as it cools down. This will yield brownies that are moist, fudgy, and gooey. If you bake it until the center is set, you will end up with dry, crumbly brownies.

Q: Hi Adoree and Jun Jun! Why do some bars have streusel on top and not nuts or chips? Can we use streusel as a topping for some bars that do not require it? How can I make my bars look expensive? (Sammy of San Juan)

Jun Jun: Thank you for your question, Sammy. Streusel is a classic topping for some apple pies that have no pie dough on top to cover it. Toppings add a texture and give better presentation to most bars, and it is cheaper, way lower than the price of nuts and most dried fruits.

Some recipes have nuts, chocolate chips, or dried fruits in the recipe, and these can be placed as a topping instead of incorporating it in the batter. It is a common belief among clients that if it has nuts, chips, or dried fruits on top, it must have some inside too and gives a more expensive look.

Adoree: Hi Sammy! To answer your question, at the end of the day, it is still a matter of preference. You just have to follow certain guidelines so that the streusel ends up nice and crisp.

You can put streusel on top of bars, even cupcakes and coffee cakes. The streusel will give added texture to your baked product; it will also make it more special and expensive.

Q: Some brownies and bars are very attractive and shine when in their boxes. How is this done? (Noreen of General Santos City)

Jun Jun: Once the brownie is baked, brush it with some corn syrup or glucose and the shine and the attractive presentation will be achieved immediately. Let it cool on its top, and if it has toppings, packaging would be easier, since the syrup will not touch whatever paper is used to cover it.

Adoree: Noreen, you can do what Jun Jun said. Just brush the corn syrup while the brownies are still warm so that you end with a natural sheen on top, and not some sticky film that does not belong there.

Baking 101 Recipe: Moist Chocolate Cake with Chocolate Fudge Icing

Ingredients

Cake:

1 cup butter

1 ½ cup sugar

4 eggs

2 tsp. vanilla extract

1 ¾ cup cake flour

2/3 cup Dutch-processed cocoa powder

1 tsp. baking powder

¼ tsp. salt

¼ cup fresh milk

Chocolate Fudge Icing:

1 can evaporated milk

½ can condensed milk

¼ cup Dutch-processed cocoa powder

2 Tbsp. all-purpose flour

2 egg yolks

¼ cup butter

1 tsp. vanilla extract

Procedure

• Preheat oven to 350 F. Grease and line a 9 x 3 inch round pan. Set aside.

• Sift together, cake flour, cocoa powder, baking powder, and salt. Set aside.

• Cream the butter and sugar together until light and creamy. Add in the eggs, one at a time, beating well after each addition. Add the vanilla extract.

• Alternately add the sifted dry ingredients and milk, starting and ending with the dry ingredients. Spread batter on the prepared pan.

• Bake in the preheated oven for 40 to 50 minutes or until a toothpick comes out clean when inserted. Transfer to a cake rack to cool completely. Divide the cake into two layers.

• Prepare the icing. Combine everything in a saucepan except the butter and vanilla. Cook over medium heat until the mixture thickens. Turn off heat; add the butter and vanilla. Fill and frost the cake.