When you are baking you need to take care of the ratios, measurements and so on. Like it or not, this is one of the reasons why people often call it an exact science.
Some ingredients that are universal in most recipes, whether you bake yummy cupcakes, cakes or muffins include eggs, flour, butter, sugar, baking powder and so on.
And if you want to become a professional baker and develop your own recipes, you need to get accustomed to the properties of each ingredient. Thankfully, you do not have to beat around the bush for that as this article tells you everything you need to know.
Tip 1: Be careful with the eggs
Do you know what are the most annoying parts to date? Finding an eggshell in the batter or having trouble separating the white from the yolk. Even the slightest of mistakes and it can ruin the entire batter. So here’s how to use the eggs the right way.
Don’t want to compromise on taste and texture? Make sure you get the freshest possible eggs. To pick the freshest in a crate here’s a simple test you can do in your home.
Also, break your eggs in separate bowls rather than directly over the mixture to prevent the shell from falling into the mix. But what if it still falls? Simple, use a spoon. to get it out.
And as far as separating the white from the yolk goes, you will get better at it with practice.
Tip 2: Butter
You can make your cakes eggless but butter is going to be a staple and how you add in the butter will depend on the recipe. Some recipes require the butter to be soft, some melted while some others at room temperature. In fact, some recipes like that of pastries call for the butter to be cold as well.
That is because the butter then releases steam which creates air pockets. This, in turn, results in a nice flaky pastry. Similarly, from creaming purposes, softened butter is ideal as it blends easily with sugar. And lastly, melted butter adds richness and softness that gives the dessert the right texture.
Must Read: 5 Sugar Substitutes to Make Cakes Healthy
Tip 3: Chocolate
Irrespective of the kind of dessert you are making it is likely the recipe calls for chocolate. After all, chocolate goes with pretty much anything and everything.
But if the recipe calls for you to simply melt and add the chocolate that great but if you need to temper it, that is something you can only learn at the best baking classes in Delhi.
Because tempering is science. You need to know exact temperatures or else your chocolate will start to melt or never really set.
Tip 4: Measure it all the right way
I already told you with baking the exact ratios and measurements is a must and for that, you need to have the right equipment. This can range from measuring spoons, cups to even a kitchen scale.
When measuring dry ingredients like flour, don’t forget to weigh them down and remove any excess in order to get the exact quantity. Also, if you have left the flour sitting for too long, don’t forget to loosen it up a bit by stirring it with a spoon.