HAPPY WORLD BAKING DAY 🙂
Today was a very productive day and I have been working on some fun recipes that I will be sharing with all of you really soon. This picture below, is from today morning, in my little kitchen. My house smells mangoes in summer, like really. I have a very fun and interesting recipe that has mangoes in it and I can’t wait to share it with you all. But I have something else to share before that. Read below the picture 😉
Well, I have been getting a few messages regarding tiny little queries that some of you face while baking cakes and cookies etc. That’s what made me realize of doing an open post for everyone just to help them with a few quick tips on how to get the cake done right. Take flour, add some eggs, some flavor, some chocolate, mix well and Boom.. You have a cake? Umm, It might just seem very simple for a lot of people, but there’s so much more to baking than just this. All those small little things can make the difference. So here are a couple of quick tips for all of you there.
Oil or butter ?
Well, this is the most frequent question that I am asked about. Even though I feel oil works best for cakes, there are some recipes that call for butter in them because butter helps in enhancing the whole flavor for that dish. While using oil, always prefer to not use a color based oil. For instance, olive oil doesn’t work for the cakes and leaves a pungent smell for the cake. The safest option is to use any colorless oil. The usage of butter is majorly dependent on your dish and recipe. Sometimes, a salted butter stack would go and sometimes the unsalted version. Unsalted butter is more used so that you have a full control on the salt of your recipe.
Aren’t all sugars the same?
Well, no. Each type of sugar has its own property to it. There’s caster sugar, powdered sugar, light brown sugar, dark brown sugar, crystal sugar and many more. You need to know what kind of sugar is required for the recipe you are making. The normal processed white granulated sugar is what is commonly used for baking. The icing sugar or powdered sugar or confectioners sugar(as it is called), is a more refined version of the granulated sugar that has corn starch mixed in it, so as to avoid caking. As the name goes, icing sugar is used for frostings and glazes. Another version of the sugar is caster sugar, which is nothing but the ultra fine form of sugar. These sugars have the smallest crystal size of white granulated sugar and they are mostly used in some delicate desserts like meringues, mousse etc.
Is flour sifting important?
Umm, I believe yes. Although all of you who bake, must get a refined and sifted flour for use, but I believe its always a good practice to sift your dry ingredients. I don’t think any of us would mind doing this tiny little step so we can have a delicious creation later. 😉
Do we always need to measure contents ? Can we not just go by our instincts?
Hell yeah, you do. As much the confidence you might have, its the safest bet to measure and get going. You will never get wrong and I personally swear by this.
Eggless? Has egg? Can we have an eggless substitute ?
One of the most searched questions for any recipe that one might like, is whether or not it has a substitute for egg. While most recipes have an eggless substitute available, there are also some recipes that cannot be done without egg. And I don’t feel that they can be moulded to an eggless version without having a change in flavor. But having said that, a few recipes would call for it too. For instance, an eggless tiramisu or an eggless banana cake will give a parallel flavor as compared to an egg one. It will be as satisfying of an appetizing dessert as any other dish that has eggs in it. But as well as my recipes are concerned, I will try and provide as many eggless options as possible for all you readers out there.
Some random queries mentioned about equipment and ingredients, and here is my take on it. Always invest in good quality equipment. The best hardware yields the most delectable dishes for you. Having said that, you must always test your oven for its limits. Keep experimenting and don’t be afraid if you burn a few cookies, haha 😉 Always preheat your oven to the desired temperature as per your recipe. Use the right quality ingredients in the right quantities so that you have the right output for you. 😀
These were a couple of queries that were hinted out by a few of you. I had a great timing talking to so many enthusiastic bakers around. So thank you for that. If you have any more questions, feel free to reach out to me and I’d be happy to help. But a suggestion I would like to share from my personal experience of self teaching is, to be PATIENT. Baking requires a lot of patience, dedication and the skill to experiment. So never let that spirit go down for you. :*
Until next time, happy reading and happy baking guys!!