People often think that baking is a difficult, time consuming and tiring job, but once you master in that you can do it in no time. There are some tips and techniques which I have learned so far in baking, I hope that you will find them helpful:
- Every oven is different, so you cannot make anything perfect in first try. In order to practice baking, use smaller pan and simple recipe and when you feel good about the end results feel free to use bigger pans.
- For even baking, rotate that baking sheet half way just to ensure even cooking.
- As soon as use feel upper portion of cake is getting brown too quickly, wrap it with aluminum foil and continue baking.
- Use baking sheet under your baking pan, so that in case some mixture spills out from the pan you don’t have to wash your oven.
- If you are baking in convection mode microwave oven or any oven in which heater is on the top, you will find difficulty in cooking the bottom of the cake. In that case, take a cooling rack or something like that to provide it a height and cover the pan with aluminum foil. Aluminum foil prevents the top of the cake from burning.
- Every country or place have a different rate of humidity, so amount of liquid (milk, water) you add in the baking goods will vary accordingly. So, keep that in mind. It often varies with seasons also, so it needs some practice.
- Even your baking pan is non-stick grease it properly with butter or oil just to make sure it comes out smoothly.
- Once you add all purpose flour, don’t over mix it in any case it will hardens your cake or any baking good.
- Always use room temperature ingredients unless recipe calls to use cold or warm.
- Before using ingredients make sure to check expiry date written on them.
- To whip cream perfectly always use a chilled metal or glass bowl. Cream will not whip in the plastic bowl. Before whipping, place your cream in fridge overnight. Place your metal or glass bowl and whisk attachment for one hour before whipping the cream.
- Always beat egg whites with clean whisk. There are many cases where you can go wrong in beating egg whites. First, you might have drop little bit egg yolk in egg white, or your whisk is not clean well. So separate egg whites carefully.
- Never let your cream comes to a boil, remove it from the heat before it comes to a boil.