Things To Remember When Baking During Summer

Prevent a hot summer day from ruining your baking project.

One of the best reasons to bake is you get to eat what you bake. It’s all good when the weather cooperates but when the heat of a dry summer day melts, warms, and basically ruins the texture of your baked goods, you have to tweak your baking process a little. It’s all about being prepared. Here is what you can do to help your baking project become a success this summer:

Photo by Pixabay

1 Soften butter but not for too long.

Softening butter is easy when the weather is hot. However, the heat is actually hotter than it needs to be to soften the butter. If you’re not careful, you’re more likely to melt the butter than soften it if it’s been out at room temperature for the hour someone from another country recommends. Our weather is normally hotter than those living elsewhere so watch the butter and let it soften.


Depending on how hot the day is, it should take around 20 minutes for a 225-gram block of butter, cubed, to be soft already for your finger to leave an indention. At 30 minutes, it should be soft enough to begin creaming.

Are you using margarine instead? If you are, you will need to let it stand out on the kitchen counter longer since it’s meant to withstand hotter temperatures and not melt than butter.

Photo by Riell Santos

2 Use cold eggs for cookie dough.

The tip that separating eggs is easier when the eggs are cold is true. It’s also true that room-temperature eggs are best recommended when mixing with ingredients. However, room-temperature eggs are also more likely to age faster than cold eggs. Unless you’re making cake batter and bread dough that need to stay warm, eggs can stay cold when you add it to cookie dough. This is because cold cookie dough is easier to form into balls and won’t require an overnight chill unless you really want to.


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If, however, the need for a cookie is immediate, using cold eggs will help the butter not melt as your warm hands form the portioned dough into balls before the edges begin to melt. For the next batch, chill the balls in the refrigerator instead of letting it wait on the warm counter.

Photo by Richard John from Pixabay

3 Freeze chopped chocolate, chips, nuts, and other mix-ins.

Warm batter and dough are not the ideal mixtures to add ingredients that will melt such as chopped chocolate. Chocolate chips will hold their shape better than dark chocolate chopped from a bar will. For these ingredients, freezing these ingredients before it is mixed in will help create those pools of chocolate instead of creating chocolate-flavored cookies.

Photo by Riell Santos

4 Chill your tools.

If you want to whip whipping cream to its fullest height, aim for it and achieve it easier by chilling your tools. Place your bowl and whisk inside the refrigerator with the whipping cream the night before you need it. If you haven’t done it yet but want to make it now, use an ice bowl. Place your whipping bowl over a bowl of ice water before pouring in the whipping cream. You’ll get to those soft and stiff peaks faster than if you try to whip those peaks in a rapidly warming bowl in the humid heat.



Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on by submitting your recipe here.

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