13 Tips for Better Baking

1- Pans are important.
you have to choose it carefully try diffenrent brands till you know which one is suitable for you to get the best result.

2-Prepare your pans well.
Using Baking spray or butter doesn't matter the most important step is to dust ypur pan with flour.

3-Oven placement.
All ovens are not the same so try out different placements till you know your oven best spot, try the top of the oven it usually the best.

4- The dry ingredients.
This is a very important step and will make the baking easier too, measure all the the dry ingredients out and then use a whisk to mix it all together, the only dry ingredient that can be excluded is the sugar.

5- Add the dry ingredients to the wet ingredients.
Always add the dry ingredients to the wet ingredients, mix all the wet ingredients with the sugar in the bowl well then add the dry ingredients; scrape down thesides of bowl.

6-Glaze
Pouring glaze over the cake after baking  will mess your kitchen, avoid this mess by placing a cooling rack on a large piece of foil, the glaze will fall on the foil, then toss the foil in the trash as simple as that.

7- Baking soda or baking powder.
what about using both, your cake will be more evenly and fluffier.

8- salted butter in your cake.
you can use salted butter instead of unsalted butter this will be replacement for the 1/4 tp salt.

9- Roast the nuts.
If the recipe has nuts you can sprinkle them on a cookie sheet and bake for 8-10 minutes and shake the pan, if you start to smell it that means they are done, this step will bring out the flavour of the nuts.

10- Measuring matters.
Use scales and measuring amounts to insure the exact amount of wet and dry ingredients, never scoop the ingredients as baking is not cooking and if you added extra amount of one of the ingredients it will change the taste and the look.

11- Ingredient temperature.
Make sure you are following the recipe in this matter as using Cold butter or melted butter will give you a completely different results.

12- oVen Temperature.
Cakes lose moisture when cooked hard and fast, don't use high temperature for faster cooking it will burn the delicate ingredients.

13- Beat the batter.
Don't overbeat or underbeat the batter as it will affect the texture and volume of the cake.
 

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By Tulipe Egypt on March 4, 2016
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