If you are a cake creator or a cookie lover or a baking perfectionist, there are few things that you can still learn about that will make sure that your baking is just on point.
Tips That Might Help To Bake Perfect Treats
- Flour: A number of original baking recipes do call for the all-purpose flour. Though some of the recipes can substitute it with other flours, it gets hard to get the ratio right the very first time. Whatever flour you are using, do make sure to store it in a cool and dark place like a freezer and use a dry measuring cup when you are measuring.
- Butter: As butter is a perishable item, do make sure that you buy this from a reputed store. Unsalted butter works best with most of the recipes but it loses it freshness faster than salted butter. If you are into regular baking, you can buy unsalted butter and store it in the freezer and soften it before you use it for the cake.
- Eggs: Make sure to use fresh eggs that are at room temperature. If eggs are cold, you can place them in lukewarm water for a few minutes before adding them with other ingredients. Also, it is important to remember that when a recipe mentions eggs, it always is the egg that has been graded as large.
- The Extracts: Many of the cake recipes do ask for vanilla extract, bakers can also keep other extracts like almond, lemon and others handy. Always try and purchase natural extracts as they do not have any artificial additives. There are also a number of online sources that can show how you can make your very own extracts. One can also find a number of extracts at online stores that sell baking supplies.
- Salt: Salt for sure defines the sweetness of your baked goods and it also helps to deepen the flavor in the finished baked product. Many bakers, especially beginners assume that they can avoid salt when they use unsalted butter. A pinch of salt indeed goes a long way and without it, your cake may just taste one dimensional.
- Sugar: Sugar provides the needed sweetness to your cakes, cookies, and desserts and also helps to add that color and texture. A number of recipes do mention if you need to add brown sugar, powdered sugar or granulated one. Some of the cake recipes are replacing the regular sugar with a date or coconut sugar or the xylitol which is a much healthier substitute.
- The Leaving Agents: Ingredients like baking soda or baking powder have to be always replaced once in 6 or 8 months. These help to create carbon dioxide in the baking batter, thus making the end product quite light, fluffy and airy. While baking soda is stronger than baking powder, it does need acid for activating its leavening features and using too much of this will not give out a fluffier cake. Hence, these agents are to be used as mentioned in the recipe.
The above-mentioned baking ingredients are the basic products that are a must-have when you are planning to make a cake or a cookie. While most of these can be bought at a local store, one can also buy these along with other products like cake molds online.