Fellow bakers are now realizing that so many things happen during the baking process, from preparing, mixing, baking, cooling of any dough or batter as well as hardships in removing them from their containers. Our column goes through those important factors this week.

It’s a bit hard to find cake flour in our area. Could I just use any kind of flour to make a cake or is it important to use the proper one? (Amanda of Pasig)

Jun Jun: Finding cake flour is really a chore because most supermarkets or groceries do not carry them. But when making specific types of cakes, it is really important to use cake flour. I know that some books suggest removing two to three tablespoons from your regular all purpose flour but this still results in a different texture due to the amount of protein present in all purpose flour, which is a lot higher than that of cake flour. My best suggestion is going to specialty baking stores and getting more than what you need. Some big groceries also carry cake flour. If you have a friend or relative who bakes, ask them where they source this all-important ingredient.

Adoree: Hi, Amanda. Cake flour should be available in most supermarkets. I also know that there are quite a number of baking stores sprouting in the metro so there should be no problem finding cake flour. In case you really have to make a substitute, use all-purpose flour; but you have to reduce the amount by two tablespoons. Good luck!

I have been making oatmeal cookies for the past decade, but recently I used one that my helper kept in the freezer to eliminate the “wiggles” that appear on it. The cookies came out very soft. Was it due to the oatmeal? Help me since I don’t want this to happen again. (Pauline of San Juan)

Jun Jun: Thanks for a great question. Yes, the main culprit was your oatmeal. The oatmeal absorbed moisture due to the freezing process. This increased its liquid content, resulting in lesser structure and a softer texture. Best way is not to keep your oatmeal in the freezer or letting it rest at room temperature for at least three hours before using. It must also be dried well so you can heat it in the oven or microwave it at low setting for a few minutes. Hope this helps.

Adoree: I agree, it must be the oatmeal. Next time, if the oatmeal was stored in the freezer, dry it first by spreading it on a tray and popping it in the oven for a few minutes.

I was fortunate enough to receive quite a number of dried fruits like dates, prunes, and cranberries and nuts, pecans, and walnuts, last Christmas. I don’t know how to keep them as good as the day I got them. They have remained in my pantry and some molds have developed. Please inform me on what I can do. (Doreen of Manila)

Jun Jun: I really appreciate receiving a lot of dried fruits and nuts during the holidays. Sometimes, I wish that they could have given it way before the holidays so that we can get to use them for our Christmas goodies and gifts. The best place to keep them is in the freezer. Make sure to seal them in plastic bags, and don’t put them near any food that smells. It absorbs the smell of the food near it as well as that of the freezer. But don’t forget to rehydrate the dried fruits by putting them in some liquor or hot water; and before adding to your mixture, make sure to dry them.  Enjoy baking. 

Adoree: It would be best to store them in the freezer so that they not spoil, especially the nuts since they are high in fat. As for the dried fruits, you can soak them in liquor such as rum or brandy. By doing this, you are redydrating them so you can just get well-rehydrated fruits anytime you need some, not to mention the flavors infused in your baked product; the liquor will also prolong the shelf life of the dried fruits.

How do I cool my bars that stick to the paper I line my pan with? Also at times it so hard to remove that paper, too. Thanks Jun Jun and Adoree. (Helen of Alabang)

Jun Jun: That’s a very confusing question. I have a feeling that you line the pan with paper then everything just sticks. When you get to remove the whole baked item the paper is still stuck. Let me give you the solution. Your bars contain a large quantity of brown sugar as well as invert sugars like honey, corn syrup, and the like, right?  Make sure to grease your pan with oil or low-cost shortening, then line with baking paper, then brush it again with more grease. Don’t overdo it though since the shortening will affect your baked goodie and might have a greasy taste. Brown and invert sugars tend to become very hard and sticky when cool. Another trick is removing your bars from its container right after it was baked, but you might destroy your baked goodie. 

Adoree: Hi, Helen. You have to grease, line, and then grease your pan again to ensure that your bar does not stick to the pan and the paper. For gooey bars, I like using aluminum foil that have been greased with shortening also. Line the pan with an overhang on the sides so the sides do not stick to the pan as well.

My baked cheesecake seems to get a very dark brown almost burnt-looking top. What can I do to keep it from getting any color. (Penny of Makati) 

Jun Jun: Baked cheesecake? One of my guesses is your oven temperature is too high. Second, do you bake it in a bain marie? Your question did not give me the specifics of your problem, so my best answer will be to cover the top of your baked cheesecake with foil when it starts to color.  Lower your temperature and bake it in a bain marie. 

Adoree: Penny, cheesecakes are supposed to be baked in low oven temperature, usually 275–300 F, in a bain marie. This will ensure that your cheesecake bakes gently and evenly without cracking and with no or minimal browning. Make sure that your oven is accurate also. If browning still happens, you control it by covering the cheesecake loosely with aluminum foil as soon as you see the top turning brown.  Good luck!