Baking Tips And Tricks – In honor of all your baking adventures, today we’re sharing 7 baking tips and recipes for some healthy tips while we’re working on our sweet treats!
Winter is just around the corner, and if you’re not already tempted to cook everything, I’ve no doubt you will be soon. If the proliferation of cinnamon bun recipes and photos isn’t a sign of that, I don’t know what is.
Baking Tips And Tricks
There’s something about winter that makes me want to cook more than ever. All the delicious warming dishes are waiting to be prepared. Warm puddings, buttery chocolate brownies and freshly baked cookies beckon…
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It’s safe to say that baking is one of my happiest places. Along with eating a variety of delicious foods, dessert is included, of course!
This post is for all the fun times you had while working through these recipes.
1. Mix until combined + You don’t always need to mix the mixture before adding additional ingredients.
Mixing is especially important for items that include egg whites carefully folded into any raising agent and flour mixture.
Baking Tips And Tricks
Oftentimes, stirring until combined is an easy way to make sure you don’t overmix or curdle the mixture. This means mixing until the ingredients are mixed together and you can no longer pick out/identify the individual ingredients in the bowl. Then you stop, it’s not too much, it’s enough. Often, this is before you see any lumps of dough. Because biting into a pocket of dough is no fun.
I recommend using a rubber spatula for this, which will help you scrape down the sides of the bowl as well. Because that’s where most of the rest of the bits stay. Wikis also make great mixing tools if you use them carefully. All the teeth help to incorporate the ingredients easily. For example, when mixing egg whites to loosen a dough, you can use a whisk to start the process.
Another tip: In some cases, it’s best to stir a little in the early stages of mixing. This is especially useful if you need to mix the ingredients step by step. It is not necessary to completely homogenize the mixture before adding additional ingredients and mixing further. Save your energy for other things! Especially for cakes that only need gluten for baking texture.
So, using a rubber spatula, mix until just incorporated, and mix a little less before adding ingredients that need more mixing to the mix.
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Vanilla tends to overpower the natural flavors of other ingredients. It is used in many things, including marshmallows, crème brûlée, shortbread cookies, panna cotta, cheesecakes, and many cakes, including chocolate.
This means that it is important to know that there are many types of vanilla products. It should be noted…
Last but not least is Vanilla Essence, which is not on this list for some reason. There is actually no vanilla in vanilla. Specifically, “chemically produced with all artificial flavors” ( source ). However, it is much cheaper than other products.
Now that you know the details, the decision is yours. My suggestion is to go down the list in no particular order. Remember, vanilla comes in three main forms: vanilla beans, bean paste, and bean extract, followed by essence.
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3. Use the back of a knife to effectively scrape out the vanilla bean seeds (+ what to do with the remaining seeds).
If you are lucky enough to use vanilla bean pods, follow these steps to get the most out of them…
First, split the beans in half lengthwise with a sharp knife, I like a paring knife. use
Sides of each bean half. Then make sure you can get small things on the knife as well. At this point, you can add the vanilla bean to the liquid as it prepares the last bits of flavor (like milk or cream). Then you can delete it later. If not.
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Be sure to split the vanilla pod lengthwise, then use the back of a knife to scrape out the seeds. Use the seeds as needed, then add the seeds to the cooking liquid or add to sugar or syrup!
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My favorite tools in the kitchen at the moment are a pastry cutter and a scraper. They are very convenient when kneading the dough.
Dough cutters allow you to cut dough easily, cleanly and quickly when you need to divide it. Such a great alternative to knives with less binding or messy handles. While you’re at it, you can move between them without tearing up your face. It’s very easy to maneuver and you can get really up close and personal. Especially when working with bread or pastry. It also works really well for pasta or noodles, so lots of great uses!
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They are perfect for lifting, moving or transporting dough. Especially if they are on the sticky side or you forgot to flour or grease the surface. Use them to make monkey bread, cheesecake, cinnamon rolls, and a variety of other pastries and treats.
Dough scrapers, on the other hand, are great for scraping the mixture out of bowls. Especially bread. Like the rubber spatula version, but without the handle restrictions. This means you can actually go to these places and collect every last bit of dough. It gives you the satisfaction of holding it in your hand without it getting caught in your fingers/nails. What a victory!
7 things you learned while cooking and more. If you’re looking for more tips and tricks than I’ve included, here are some helpful reminders and additional information. Also part 2 here!
An important step in cake baking is the process of lining the cake pan. This should always be done before making the batter, as you will always preheat the oven. This will ensure that you are not left waiting for the cake batter. The goal is to get it into the oven as soon as possible after cooking as the ingredients react with each other. A long wait reduces the quality of the final product.
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Start with a square of greaseproof baking paper large enough to fit in the bottom of the tin. Fold it in half and then in half to make a square. Then, using the center point of all the folds, fold in half to make a triangle and another fold to make an almost cone-like shape. Move the dot to the center of the marked ton to measure the size. When you get to the edge, cut a slight curve following the edge of the shape (this will create your round shape). Then unfold and you should end up with a nice circle! Otherwise, you can always clean up the edges and trim a bit. You can then spread butter, oil or cooking spray around the tin and fold over the finely chopped rounds.
This technique can also be used when layering a pastry base before placing it on a layer of baking weight (ie, like rice). But you need to cut a large circle to easily remove the paper and support the baking weight.
Make cake tin liners using a sheet of baking paper, follow these steps to create a perfect cut out circle to match.
Meringues can be tricky to master and to be honest, I’m not sure I’ve mastered them yet! Beating egg whites to the right consistency is an art form and can often be confusing. It consists of only two ingredients, egg whites and sugar.
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The first step where all of this can go wrong is the hardware. Whether you’re using a stand mixer, a hand mixer, or just a plain old bowl and whisk, all equipment needs to be thoroughly sterilized. This is an absolute must before you get to the egg whites. It will definitely give you good results for meringue. Fat, including the fat from your hands, is not a meringue’s friend. So you want to avoid touching the inside of the whisk tines or bowl with just your hands.
To Sterilize: Place the frother/spout attachment in the sink and
. You want it to flow. This allows all oils and impurities to float to the top and be washed away by adding it.
