I think baking is one of many people’s favourite things to do in the kitchen. I know a lot of my girl friends love to bake, whether it is homemade breads, 3-layer cakes or the simple breakfast muffins. I certainly started my cooking journey in the early days with baking. It was one of the first things they taught us in our home economics class – to bake.
Baking requires precision and for you to follow the recipes exactly. It is an art of science. Aside from being precise, here are a few tips that I’ve learned throughout the years that made me a better baker.
- Make sure your diary ingredients are at room temperature (unless the recipes stated otherwise). When your dairies and eggs are at room temperature, they will blend easier and also cook more evenly. If you did not plan ahead by taking the ingredients out of the fridge, you may try the follow tricks.
- Cold Butter: Put the measured amount in a ziplock bag and beat it with a rolling pin. This will help soften the butter and make it easier to blend.
- Cold Eggs: Place the eggs in a bowl and cover them with warm water for 10 minutes to bring them up to room temperature.
- Cold Cream Cheese: Leave the cream cheese in its foil packet and put it in a bowl and cover it with warm water for 10 minutes to bring it up to room temperature.
- Measure your ingredeints precisely. As mentioned above, being precise is very important in baking. So make sure you invest in proper measuring equipment, using liquid measuring cups to measure your liquids and dry measuring cups or electric scales for your dried ingredients. Sometimes the slightest difference in measurement can cause you a cake.
- Mixing well. You should always mix your dry ingredients and wet ingredients separately first before combining them together. It is also easier to blend everything well together by stirring in your wet ingredients into your dry ingredients. And remember, do not over mix! It will make your baked goods very tough. Just stir until all the ingredients are well incorporated and then stop.
- Make sure your raising agents are active. By raising agents, I mean the most commonly used baking soda and baking powder. If you are not a regular baker, it is very easy to leave your baking soda and baking powder in your cupboards for too long and way pass their expiry dates. I know I am guilty of this. Once they are opened, their life span might be shorter than the date stated on the box. To check whether these 2 ingredients are still active and will make your cake and muffin rise, you can mix spoonful of baking soda with vinegar and a spoonful of baking powder with hot water. If both of these mixtures fizzes (i.e. you hear a fizz sound and see bubbles), then they are active. It is worth checking if these raising agents are still working, if not, your bake goods will not rise at all.
These are simple tips that should help you to become a better baker. I hope this was helpful!
If you want to see more baking videos, leave me a comment down below.
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