Temperature Of Ingredients

Baking By CakesByEllen Updated 21 Jun 2005 , 11:58am by auzzi

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CakesByEllen Posted 20 Jun 2005 , 2:31pm
post #1 of 2

I noticed on some recipes that it states "eggs at room temperature". I also noticed that on the duncan hines boxes it says to use cold water and eggs in hot weather. My question is ... what difference does temperature make? Should I be using room temperature water/eggs/etc all the time? I never worried about this before. Does it make things rise better or something?

Thanks for the help.

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auzzi Posted 21 Jun 2005 , 11:58am
post #2 of 2

"eggs at room temperature"
1. If they are too cold or used straight from the fridge, they curdle more easily when added to creamed butter/sugar in a scratch recipe. This is irrelevant with box mixes as they are "all-in" mixing.
2. beats up to greater volume. It traps more air and makes a higher rise product

Most of the ingredients, eggs, butter, milk, sour cream, butter milk, are better at room temperature. Remove the appropriate amounts from the fridge 20-30 mins before using. Pre-heat the oven, prepare your pans, gather your tools, check your recipe, and you should be ready to start The ingredients should be ready to go.

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