What are the similarities and differences of pastry chefs based on their baking techniques?
Source: Brit + Co
Author: Cortney Clift
Published: June 18 2014
There are 25 baking tips and tricks in baking.
How to bake a cake? When baking a cake, one should first separate the eggs. Allow the egg whites to be at room temperature for 30 minutes. And then butter the pans, and line the bottom of the pan with parchment paper by placing the bottom of the pan over the parchment paper and tracing it with a pencil. When mixing the batter, stir first together dry ingredients. In a separate bowl, mix the wet ingredients with an electric mixer, and add egg whites all at once. Add flour mixture one at a time in the batter. Pour the batter mixture in the pans and bake.
How to frost a cake? The secret to perfect frosting is to apply a “crumb coat” and let it chill before slabbing on a second layer. This will keep all those pesky crumbs from getting mixed up in the frosting. When frosting a cake, make sure that the icing is at room temperature.
How to serve a layer cake? We all know that it is very hard to serve the perfect layer cake. Here are some tricks to serve the perfect layer cake. To remove a cake from a cake pan, run a thin knife along the inside edge of the pan. Keep the knife against the pan side so you don’t cut into the cake. Place a cooling rack upside down on top of the cake. Holding the cake and cooling rack together, invert them and set the rack on the work surface. To slice a cake into layers, hold a ruler up to the side of the cake base and, using toothpicks, mark the midpoint at regular intervals around the cake. Using a long, thin serrated cake knife and a sawing motion, split the cake horizontally into even layers. To fill a layer cake, Using a pastry brush, coat the cake layer with a simple syrup. Mound the filling in the center of the layer and, using an icing spatula, spread it to the edge. Flip the other layer over onto the filling, cut side up. Then brush the top layer with cake syrup.
How to prepare a cake pan? We are all having a hard time to remove the cake from the cake pan. What one should do is to butter the bottom of the pan with about a teaspoon of unsalted butter. Tear off a sheet of parchment paper wide enough to span the cake pan. Use another teaspoon of butter to butter the top of the parchment round and up the sides of the pan.
Salted and unsalted butter. Unsalted butter is usually called for so that you have complete control over the amount of salt in a recipe.
Types of sugar. How are different types of sugars different? White sugar has had all of the naturally present molasses refined out. It is the sugar that is most commonly used in baking. Confectioners are granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking. This is the sugar that we commonly use for frostings, glazes, and for that snowy covering on doughnuts that no doubt is all over your face and hands with the first bite. Coarse sugar has a much larger crystals than regular white sugar. The larger size of the crystals makes the sugar stronger and more resistant to heat. Sanding sugar is another large crystal sugar. It is between white granulated and coarse sugar in size. Brown sugar is white sugar that has had cane molasses added to it. Superfine, ultrafine, bar or caster sugar, these sugars have the smallest crystal size of white granulated sugar. It is generally used in making delicate or smooth desserts such as mousse, meringues or puddings. Turbinado sugar is light in color, usually has a large crystal, and is slightly lower in calories than white sugar due to the moisture content. Muscovado sugar is very dark brown in color and has more molasses than light or dark brown sugar. Demerara sugar is a large grained, crunchy sugar that hasn’t had all of the molasses refined out.
Types of flour. There are a lot of flours that are used in baking.
Types of oil. When baking cakes or brownies, do we really know what oil to use? What are The best oils for baking?
The basic supplies we use in baking. One should have measuring cups and spoons in order to separate wet and dry ingredients. Mixing bowls of varying sizes, so that it’s easy to work with as well as use the right type of bowl. A sifter is important so the mixture doesn’t clump. Spatula: A flat, metal one for leveling ingredients and a rounded one for frosting. Rubber scraper: For scraping off the sides of the mixing bowl. A mixer is to mix dough and batter, stand mixers are good for thick, heavy dough, but handheld mixers tend to be easier to clean. Use a cloth cover sprinkled with flour on the rolling pin, so that it doesn’t stick to the dough when you are rolling it out. Dough cutter is to cut dough, it should be sharp especially when cutting thick dough. Wire rack is needed to place the baked goods there and this allows air flow all round the baked good so that it cools evenly.
Separating eggs. There are a million different techniques to separating eggs. You can use your hands, a slotted spoon or transfer the yolk back and forth in a cracked shell.
How to melt chocolate? There are a lot of methods in melting chocolates. Microwave method is when one can just chop chocolates into chunks then just place it in a microwave for a minute. The other method is the double boiler method. Chop chocolate into uniform chunks, so it melts evenly.Heat some water in a saucepan until it begins to simmer.Place a bowl over saucepanAdd chocolate to the bowl and stir frequently. Remove from heat before it’s fully melted.
How to proof yeast? Store dry yeast in a freezer. A small amount of room-temperature water works best to activate yeast. Let it sit for a minute or two and then stir it with a spoon or a fork until the yeast is completely dissolved. You do not need sugar to activate the yeast.
How to make pie crust? Use cold ingredients to make a pie crust to the crust will be crispy.
There are a lot more baking tips and tricks that you can do.