What are some good baking tricks

Small tips & tricks for baking

Good and reliable recipes are a basic requirement for a perfect baking result.

To achieve this, the utensils and ingredients used should also be of good quality.

The tips and tricks of the professionals are also an important aid in preparation, so that cakes, tarts and the like turn out as desired.

INGREDIENTS
baking powder
Baking powder is used to loosen doughs and masses. By using baking powder, the baked goods rise better in the oven. It is best to sieve the baking powder with the flour before processing. In contrast to conventional baking powder, the acidifier phosphate is not used for tartar baking powder, but of course tartaric acid. Which one you choose is up to you.

Citrus zest
When using grated orange and lemon peel, make sure that only untreated fruits are used. Wash fruits thoroughly and rub dry before rubbing them. Rub gently so that the bitter white skin is not rubbed with it.

PREPARATION
Room temperature

It is best to put eggs out of the refrigerator some time before processing and bring them to room temperature. Other chilled ingredients are also best processed at room temperature, unless otherwise stated in the recipe (e.g. cold butter or lukewarm milk).

Separate eggs
If yolk and egg white are processed separately, make sure when whipping that no yolk residues or peel remain in the egg white, they affect the consistency of the egg white.
You can see how to easily separate eggs in this video.

Perfect egg whites
Fresh and cold egg whites are easier to whip if you add a pinch of salt or sugar or a little lemon juice. Use well-cleaned and fat-free bowls for whipping egg whites, otherwise the egg whites will not set. It is best to always fold in the snow, this will make the dough loose and lose less of its volume. When preparing sponge cake, make sure that the very stiff snow is pulled very carefully but quickly under the yolk, otherwise it will collapse.
This video shows how to whip egg whites until stiff.

Skinless pudding
Pudding is mostly needed for the preparation of cake fillings or creams.
Pour the cooked pudding into a bowl and cover with sugar and leave to cool. The thin layer of sugar prevents a skin from forming on the surface.

HANDLING
Shell abrasion

Rubbing orange and lemon peel is easy if you press a piece of baking paper onto the fine rubbing surface before rubbing. The rubbed peel can be lifted off more easily and the grater stays clean.

TO BAKE
Chopstick sample

In order to check whether the baked goods are already fully baked, the needle test is carried out by piercing the highest point of the baked good with a wooden or metal skewer just before the end of the baking time. If the skewer stays dry after pulling it out, the cake is ready. If there is still a little dough sticking to the skewer, bake the baked goods for a short time and repeat the process after a few minutes.

Let rest
Take the finished cake out of the oven and let it rest for about 10 minutes before turning it out. Only then remove from the mold and let cool down completely. It is best to lift small baked goods from the tray immediately after baking and let them cool down.

Detach from the mold

Stubborn sponge cakes that cannot be removed from the mold should be turned onto a wire rack with the opening facing down. Place a well-moistened tea towel over the dish. After a short time, the shape can be easily lifted off.

Author: ichkoche.at