8 Simple Baking Tips & Tricks
Jan 28, 2022 02:38 AM
Many bakers just starting out have questions about terms commonly used in recipes. Unless you were lucky enough to grow up with Grandma in the kitchen where these things were lovingly explained, you may have questions about what we mean when we say "cream the butter and sugar," "scrape out the bowl," or "incorporate the fat into the flour mixture." Even if you are familiar with this baking vocabulary, it can be helpful to know why these techniques are important. The following tips and baking tricks should serve as a reference for bakers at all levels. Enjoy!
1. Beating Basics
Don’t over-beat or under-beat your cake batter or you risk changing the cake’s texture or volume. One minute of mixer beating time is the same as 150 strokes by hand.
2. Best Eggs
Unless a baking recipe calls for a specific size of egg, choose medium to large. Large eggs can cause cakes to fall while cooling.
3. Shine On
Shiny aluminum pans reflect heat away. When baking cakes this will result in a soft, golden crust.
4. Chocolaty Dust
When a recipe calls for dusting the tins with flour, try something tastier instead - use a little of the dry cake mix or sifted cocoa powder.
5. Cracking Up
Does your cake crack when baking? This means your oven is too hot or the rack is placed too high in the oven.
6. Baking Powder Basics
Did you know baking powder loses its strength? Test yours - pour hot water into a small bowl and add 1 teaspoon of your baking powder. It should fizz like crazy. If it doesn’t, it needs to be replaced.
7. Butter Means Butter: Butter, margarine, and shortening are often not interchangeable in recipes. The fats are different and may change the result of the recipe.
8. Extract Or Flavoring: What’s the difference? Extracts are required to contain the natural flavor. Flavorings and imitations may be made artificially.
Great Info. Do the eggs have to be room temp?