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Direcciones
These are some baking tips that I have learned from baking through trial and error, books, Google, TV shows etc. Please note that I am not professionally qualified, just want to share whatever I have learned so far.
1. Check that you have all the necessary ingredients measured correctly and that they are at the right temperature before you start mixing.
2. Butter and eggs should always be at room temperature.
3. Sift dry ingredients to help aerate the mixture and to disperse lumps.
4. Sugar: Use correct sugar. Castor sugar creams more easily with fats than granulated sugar and is used where a fine and soft texture is required. Soft brown sugar is used for some recipes when making heavier cakes.
5. Use good…
View Full Recipe at Cooking is Easy
-%20Some%20butter%20has%20added%20salt%20because%20it%20allows%20for%20a%20slightly%20longer%20shelf%20life.%20Butter%20made%20with%20sea%20salt%20or%20fleur%20de%20sel,%20a%20French%20version%20of%20sea%20salt,%20is%20ideal%20for%20using%20as%20a%20condiment%20or%20spread,%20but%20not%20recommended%20for%20baking.%3C/p%3E%3Cp%3EUnsalted%20Butter-This%20is%20your%20best%20bet%20for%20baking.%20Butter%20that%20has%20added%20salt%20can%20affect%20the%20rising%20action%20of%20baked%20goods%20in%20recipes%20that%20use%20yeast.%3C/p%3E%3Cp%3E12.%20Use%20cocoa%20powder%20instead%20of%20flour%20for%20dusting%20a%20greased%20pan%20when%20making%20chocolate%20cake.%3C/p%3E%3Cp%3E13.%20To%20make%20a%20lighter%20cake,%20separate%20the%20eggs%20first.%20Add%20the%20yolks%20to%20the%20butter%20mixture,%20beat%20the%20egg%20whites%20then%20fold%20into%20the%20batter.%3C/p%3E%3Cp%3E14.%20Brown%20sugar:%20You%20can%20make%20your%20own%20brown%20sugar.%20To%201%20cup%20of%20granulated%20sugar%20add%201-2%20tbsp%20of%20molasses,%20cream%20with%20a%20spoon%20or%20mix%20with%20a%20fork%20until%20the%20sugar%20can%20be%20packed%20in%20a%20cup%20and%20measured%20like%20brown%20sugar.%3C/p%3E%3Cp%3E15:%20Egg%20whites:%20Sometimes%20you%20wonder%20why%20egg%20whites%20did%20not%20become%20stiff;%20it%20could%20be%20because%20the%20bowl%20you%20used%20or%20the%20whisk/beater%20you%20used%20contain%20traces%20of%20water/egg%20yolks.%20Not%20even%20a%20drop%20of%20yolk%20should%20get%20into%20the%20whites,%20the%20fats%20in%20the%20yolk%20prevent%20the%20egg%20whites%20%20from%20whipping%20up.%20Always%20allow%20the%20whites%20to%20come%20to%20room%20temperature.%3C/p%3E%3Cp%3EHope%20this%20helps....Happy%20Baking!%3C/p%3E){kind=link}