Do These Tiny Tweaks To Make Your Baking Life Easier
Keep these tips in mind!
The sweet life can be made sweeter if you remember to do these tiny tasks before every baking project. Not only will you save time, but you will also prevent doing something that could jeopardize the success of your dish!
Take a minute or two before starting any baking project to remember these tiny tweaks to your process so you can bake with confidence:
1 Soften butter before creaming.
The hardest part¬†of creaming butter is creaming butter that hasn't softened yet. It's hard to transform it into a creamy and light ingredient when it's still cold! So remember to always¬†let the butter soften before attempting to cream it; it takes about 30 minutes at least so manage your time.¬†You'll thank the butter for making your job easier when you don't have to wait for the butter to soften while trying to whip it with the sugar and eggs.¬†
2 Use the right-sized egg.
It's a common mistake. Eggs have sizes and when you have¬†an egg that's¬†smaller or larger than indicated in the recipe, you actually have either too little or too much liquid in your batter. While the amount may be negligible when you only need¬†one egg, but it adds up when you need more than one. So, note the size of egg you need and try to use the right sized egg for the recipe you're making¬†to avoid having a batter that's too dry or too liquid.¬† ¬†¬†
3 Sift or whisk dry ingredients together.
Even when it doesn't state you should sift flour, it might be a good idea to do so anyway, especially if you're baking. This is because many ingredients settle in its container the longer it sits. Because of this, not only will your measurement be off, you might not be able to crumble flour clumps in your batter which result in balls of dry flour in your cake.
Prevent this by always sifting dry ingredients or at the least, whisking it all together before proceeding to mix it in with the wet.¬†
4 Use "room-temperature" ingredients with caution.
"Room temperature" is actually meant for countries cooler than ours. In a country as hot and humid as ours, having ingredients at "room temperature" can mean melted butter or ingredients too soft to transfer to¬†your bowl. While this may just make your¬†job¬†a tad harder, it's¬†essential when creating a batter. Butter that's too warm or basically half melted will be hard to cream. In fact, you can't cream it all.¬†
Instead, rely on what it means and use ingredients that have softened enough to be workable and ingredients that aren't cold so it can incorporate into the other ingredients better.¬†
5 Test packaged dry yeast and baking powder.¬†
It's a hassle to have to redo a recipe all over again just¬†because one ingredient didn't work out. That's usually the case when¬†you forget an ingredient or forgot to test the effectivity of an ingredient. Yeast and baking powder both have shelf lives. Yeast can live a long time but¬†since it's a living organism in hibernation, it can die and not become active when needed. The same¬†goes¬†for baking powder. The effectivity of baking powder is as effective as the reaction you need to activate.¬†
So, before using¬†an already opened package of baking powder or yeast, test a little¬†first before committing to making the entire batch.¬†
See how fast and easy your baking life becomes when you¬†take note of these little tweaks to your baking process. Little steps can make a difference.¬†