(Image by Sicha Pongjivanich)
I am a new baker and I've been trying to learn how to perfect my baking! I learned 5 new things from experience and reading which I believe will help me a lot.
- Know your oven type:
- Convection ovens speed the cooking process, need less baking time cause they have a fan inside that distributes more heated air.
- Conventional ovens traditional ovens with no fan.
- Creating the Mixture: Creaming methods “in this methods butter is mixed with sugar to form a mixture, then eggs are added one at a time, then you add the dry ingredients”. The flour must be added to the “sugar/butter/eggs” mixture first then liquid, it’s important to stir in flour as little as possible while combining ingredients. By doing that you will prevent gluten developed which will give you a softer cake.
- Do not rush creaming process; you need to ensure natural air pockets are produced during the mixing process. The air pockets cause the cake to naturally rise. So when mixing the dry ingredients does it slowly in batches.
- Beating the eggs in early in the mixture allows even more air pockets to be produced.
- Cake cracks caused by too much oven heat, the cake rises too quickly, perfecting the temperature is important. (Know your oven point number [1])
Love Baking ♥
