The Baking Tips and Techniques

Measuring

How well you measure can make the difference between a light, moist cake and one that’s gummy and dense. Make sure you have three types of measuring instruments: a clear cup with an opening for wet ingredients, cups with flat rims in different sizes for dry ingredients, and measuring spoon set. Most baking recipes in the United States use volume, not weight, to tell you how much to add to the mix. It might say “1 cup sugar” instead of “8 ounces.” If you become really into baking, you might want to buy a scale. Measurements in weight are the most accurate. They are used in more complicated recipes and in cookbooks from other countries. (stand mixer)

To figure out how much liquid is in something, you can use this: Set the spouted cup on a flat surface. Bend your knees so you are at eye level with the lines on the cup. Pour the ingredient right up to the line that says how much you need. You should keep this in mind: Liquid measuring cups often have volume measurements in ounces, but don’t confuse them with measurements of weight in ounces! A scale is needed to make a weight-based recipe.

Measure dry goods

In order to measure dry goods: Use the spoon-and-sweep method to clean. When you put the flour or other dry ingredient into a measuring cup, make sure it’s more than the rim of the cup. If there is still some left over, run the back of a knife over the edge to sweep it into the container. Take care not to use the measuring cup to scoop out the flour, because it could get messy! I don’t want it to become dense and dry. I don’t want to use more flour than I need to make a dense, dry cake. Also, don’t shake the filled cup on the counter, because the flour will fall. If you add more, you’ll have too much.

Sifting (stand mixer)

You should first sift the flour, then measure it. You should measure the flour with a spoon and then sift it. When it comes to cakes, small things can make a big difference. A fine-mesh strainer is more than enough to sift. Keep in mind that even flour that says “pre-sifted” on the package needs to be sifted. Use a whisk to mix your flour, salt, and spices before adding the wet ingredients. Make sure they are all mixed together.

Bringing the ingredients to room temperature

In addition, the temperature and consistency of the ingredients in a cake can also make or break how it looks and tastes. Many recipes call for butter that has been cooled. Use it, especially for making cream (see below). When butter is soft, it is easy to work with but still has enough structure to trap and hold air (the secret to a fluffy cake). Butter that’s too cold and hard, or too warm and soft, won’t work. This will make a flat or dense cake. When it comes to getting the right temperature, how do you do it Take the butter out of the fridge about 45 minutes before you need it, so it doesn’t get cold. Soft enough to make a light thumbprint, you can start. (Cutting it into pieces makes things go faster.) The butter can also be heated in a microwave on low power, but it’s very easy to overdo this and make the butter look different, so use it only as a last resort. Eggs should also be at room temperature, but they should not be too hot. A bowl of warm water should be used to warm them up.

Butter and sugar are often mixed together in cake recipes for a long time, sometimes up to 10. As tempting as it is to cut this step short when you’re using a hand mixer to mix, it’s important to keep going. People who make cakes use this beating to make the texture and structure of the cake, too. Air is an important ingredient in cakes, but it takes a long time to get it into the batter the right way. As you beat the butter, it will get lighter in colour and the bowl should get bigger.

Fighting over the eggs (stand mixer)

Eggs should also be beaten until they are light and foamy, and then they should be added. These things should change colour and fall in a thick ribbon when the beater is lifted out of the bowl, so they should look different. You should make sure each egg is fully mixed in before you add the next.

Folding

When adding dry ingredients to a batter, it’s important not to mix them too much (another cause of tough cakes). In the best way? Fold rather than stir. This is how: You can use the wide side of a silicone spatula and move it like an oar through water to keep the dry ingredients from sinking to the bottom of the bowl. In order to make sure everything is mixed together evenly, keep your bowl turned over a few times. When you add egg whites, whipped cream, and other wet ingredients that are light and airy, use the same method.

Baking

Allow at least 20 minutes for your oven to heat up. It’s best to start your recipe before you turn on the oven. Check to see if your oven has hot spots. Every oven has its own. Putting a rack in the middle of your oven and moving your pans around after the cake has started to set is your best bet for even baking. When you can, use the window in your oven door to check on the progress of your cake. Opening the oven door too many times can cause a cake to fall. Check the food for doneness 10 minutes before the recipe says. There are many recipes that say that a cake is done when the sides come out and a toothpick comes out clean.

Cooling

Set out on a rack, and cakes will cool faster and stay dry. For 10 to 15 minutes, leave them in the pans. Then put them on a cooling rack to cool completely before you start to frost them. They should be left in the pan to keep them from breaking. Angel, chiffon, and sponge cakes should stay in the pan to avoid breaking.

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