C A K E B A K I N G G U I D A N C E
Following the recipe is the most important cake baking tip you’ll
ever hear/read. It’s also the most ignored. We often substitute
ingredients in recipes based on what we have.
U S E T H E I N G R E D I E N T S
C O R R E C T LY:
Most cake recipes begin with creaming butter and sugar
together. Butter is capable of holding air and the creaming
process is when butter traps that air. While baking, that trapped
air expands from the heat and produces a fluffy cake. Not only
this, room temperature ingredients bond together easier and
quicker since they’re warmer– thus reducing over-mixing.
Simply put, cold ingredients do not emulsify together.
I N G R E D I E N T S S H O U L D B E
U S E D AT R O O M T E M P E R AT U R E
Flour is the most common mis-measured ingredient. When
measuring flour, use the “spoon & level” method. Do not scoop
the flour out of the container/bag with your measuring cup. In
some cases, scooping the flour could give you 150% of the
correct measurement. Disaster ensues. Rather, using a spoon,
scoop the flour into the measuring cup. Do not pack the flour
down and do not tap the measuring cup– both cause the flour to
settle in the cup. After you’ve spooned the flour into the
measuring cup, use the back of a knife to level off the top of the
measuring cup. Now you have spoon & leveled flour.
M E A S U R E I N G R E D I E N T S
P R O P E R LY
Whether a recipe calls for mixing batter with an electric mixer or
simply using a whisk, make sure you’re mixing the cake batter
together just until the ingredients are combined. Over-mixing
batter, whether that’s for cakes, cupcakes, breads, muffins, etc,
lends a tough-textured baked good because you’re deflating all
the air and over-developing the gluten.
N E V E R O V E R M I X
T H E C A K E B AT T E R
No matter what size or brand cake pan you use, make sure you
prepare it appropriately. These days I ALWAYS use parchment
paper rounds. Trace the bottom of the cake pans(s) on a large
piece of parchment paper. Cut out the parchment circle(s).
Then, very lightly grease the cake pans with butter or nonstick
spray. We usually use butter, nonstick spray or “baking spray”
which has a little flour in it. Place the parchment round inside,
then grease the parchment round too. Yes, grease the pan AND
the parchment. This promises an ultra non-stick environment
for your cake.
U S E B U T T E R PA P E R L I N I N G
I N S I D E T H E B A K I N G PA N
Don’t open the oven 25 times as the cake bakes. This lets in cool
air and the drastic temperature change causes the rising cake to
sink. Rather, follow the baking time in the recipe and check the
cake one or two times for doneness.
D O N O T O P E N T H E O V E N D O O R
W H I L E C A K E I S B A K I N G
Don’t open the oven 25 times as the cake bakes. This lets in cool
air and the drastic temperature change causes the rising cake to
sink. Rather, follow the baking time in the recipe and check the
cake one or two times for doneness.
L E T T H E C A K E C O O L D O W N
C O M P L E T E LY. . W H E N I T ' S
H O T I T ' S S T I L L C O O K I N G
F R O M I N S I D E
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