Baking is always fun but if you have some experience and expertise in making a perfect combination of ingredients in cooking then it can make your weekend fun by having something new and delicious in your refrigerator. So, we can say the baking is the art of mixing ingredients with the right portion to get perfect cooking. Here, we have some useful tips you need for a successful beginner baking.
Remember one thing that it is not always ingredients that make you a successful chef or baker but the recipe. The more applicable recipe leads you to more efficient results.
We are going to share below 22 secret professional baking tips you really need to know as a beginner.
Baking tips and techniques
- Your ingredients must be at room temperature before being used. You can take out the ingredients from the refrigerator before 1 hour. Sometimes refrigerated ingredients are required as per recipe so then you can go for it. In case of cold eggs, dip them into warm water for some time to get the room temperature level.
- To make batter room temperature in a second you can grate it and use it in your recipe. To make the milk room temperature you can microwave it for 30 seconds.
- Silicone baking mats are the best option to avoid sticky messes. Do not use silicone mats with cooking oils and sprays. Do not use these mats if they are cut or torn.
- Use Silicone spatulas that are handy and easy to wash. These spatulas can make your baking experience ultimate by helping in whisking, mixing, and combining.
- The best time to separate the eggs is that when eggs are cold. You can easily scoop the yolk out of the egg white.
- Powdered sugar can easily be beaten with other ingredients.
- Different tools are used to measure different ingredients perfectly. Plastic glasses are best to measure the powdered and dry ingredients. You can also use measuring spoons that are easily available in the market. Beaker style mugs can be used to measure liquids.
- Use taller pan for baking so that you will fill half of it with batter as the batter is going to get more volume after baked. The best size is 7 to 9 inches tall. You can add a parchment paper collar for height.
- If you want to bring heat to the center of the cake you can use a heating core or a flower nail.
- To bake your cake evenly, you can use baking strips that are used to cool down the edges of the cake so the center can bake evenly. If you don’t have baking strips you can use a wet towel. Wrap the pan with a wet towel to keep the cake flat and even.
- There are many ways that are used to get your baking pan ready for the batter like; baking spray, flour, cake release, homemade goop and parchment collar.
- If you do not bake on daily bases or you bake rarely then throw out the old flour, baking powder and yeast and use new ones. Expired baking powder and yeast can create an unpleasant chemical flavor in your baked item and may not be able to make items soft and spongy. It is easy to check if baking powder is fresh enough for baking or not. Stir a spoon of the powder into the hot water. It will start releasing carbon dioxide gas and start to fizz.
- Aluminum pans that are not perfectly smooth or sturdy pans are best for baking cakes. Avoid using stainless steel, glass pans, and nonstick pans for baking purpose. All because we don’t want our batter to sit in the counter.
- If you think that some specific ingredient is going to relish your recipe then don’t hesitate to include it. A constant practice will guide you how and when you can add more ingredients of your choice in your recipe. It will lead you to new refreshing recipes with new tastes.
- Turn on your oven while you are mixing your batter. Pre-heated oven helps batter to not get sticky and it helps to raise the cake and makes it fluffy. If the oven is not pre-heated, the cake can get more time in baking.
- Do not open the oven while your cake is baking. The changing in temperature can affect your baking. When you work on your oven you would know and learn what works best for your recipe with your oven. Do not rotate or shake your batter or cake. You can see your cake from the oven window and can easily know that cake is detaching from the sides of the pan and it is the time to put off the oven and get the cake.
- Always check your oven before baking that if it is working properly or not.
- If you don’t have right size pan but a bigger one then you can use foil (cut in the required size) and parchment paper to make a portion in the pan that is ready for baking.
- If you don’t have the baking soda while baking then you can use baking powder 4 times more than baking soda. Similarly, when you do not have baking powder you can use 1 part of baking soda and 2 parts of cream of tartar. If you don’t have baking flour you can use 1 cup or two tablespoons (sifted) of all-purpose flour with 2 tablespoons sifted cornstarch.
- Try crushed potato chips or oats in place of bread crumbs and get more enhancements in your recipe.
- If you want to measure peanut butter you can microwave it until pourable for easier measuring.
- Last but not least my favorite tip that is marshmallow frosting. Put marshmallow over the cupcakes and bake them on 180C degree for 6 minutes and here you have sweet marshmallow frosting you can enjoy with family and friends.