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2. Yes, You Really Should Bake With Room Temperature Eggs ... - AOL

   www.aol.com/yes-really-bake-room-temperature...

   In short, no—eggs do not have to be at room temperature for every type of baking recipe. In general, it's always a good idea for cakes and other baked goods that you want to have a fluffy texture.

3. Make Your Best Pie Crust Ever With These Tips From ... - AOL

   www.aol.com/best-pie-crust-ever-tips-202415313.html

   Bake at 375 degrees Fahrenheit for 25 to 30 minutes, the sides of the crust should be set and lightly golden. Remove the pie weights and paper. Bake until golden on bottom.

4. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:

5. Crust (baking) - Wikipedia

   en.wikipedia.org/wiki/Crust_(baking)

   In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat , water , flour , and salt . [ 1 ] It may also include milk , sugar , or other ingredients that contribute to the taste or texture.

6. How to Blind Bake a Pie Crust So Its Flaky and Golden

   www.aol.com/blind-bake-pie-crust-flaky-180200397...

   Yields: 1. Prep Time: 5 mins. Total Time: 35 mins. Ingredients. 1. unbaked pie crust. Directions. Preheat the oven to 400˚F. Roll out the pie dough and place it in a pie plate.

7. Baking - Wikipedia

   en.wikipedia.org/wiki/Baking

   Baking and roasting otherwise involve the same range of cooking times and temperatures. Another form of baking is the method known as en croûte (French for "in crust", referring to a pastry crust), which protects the food from direct heat and seals the natural juices inside.

8. Blind-baking - Wikipedia

   en.wikipedia.org/wiki/Blind-baking

   Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked.

9. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.