Baking is fun and is a hobby among many. However, your choice of flour and other ingredients is vital to yummy baked goods. You must use high quality flour and follow the recipe to avoid issues such as your cakes falling, cookies spreading, and pie crusts becoming too tough. Nonetheless, there are various tips to aid you as you bake.
- Make accurate measurements
This is the most important baking rule, use a digital weighing scale to measure your ingredients. If you don’t have one, use the spoon and level method to measure dry ingredients. Use the straight edge, level, or “sweep” the top of the ingredients trick after spooning them into a dry measuring cup to determine accurate measures. Even though it may appear minor, this is significant.
- Be light-handed
Do not overmix! This is because mixing after adding flour increases the production of gluten, resulting in a crunchy or hard texture. However, you want something other than that in delicate cakes and muffins! When kneading bread dough, you activate the gluten to give your bread a significant chewing factor. If a recipe directs you to “do not overmix,” whisk just enough to make the batter consistent.
- Control the oven’s temperature
To make sure the temperature in your oven is accurate, it’s a good idea to check it occasionally. Similarly, avoid peeking into your oven when baking until the required cook time has passed. Otherwise, you’ll allow calm air inside, stopping the baking.
If you’re baking on many pans or your oven has a hot spot, the only exception to this guideline is to switch pans halfway through baking. Do so quickly to avoid cooling down the range.
- Test out Add-Ins
Although following the ratios in baking recipes is essential, you can still experiment with some additions. Oats can replace up to one-third of the flour for a smooth texture. In short pieces of bread, brownies, and cookies, combine chocolate chip flavours (add more than the recipe calls for!) or add dried apricots or candies. Use the right flour and add a few rainbow sprinkles to the cookie and cake mixtures.
Why your choice of flour matters when baking
Many different flours are available for baking. But it depends on what you want to create, like bread or cakes. Which flour is ideal for baking can be a little puzzling. Here are a few reasons why choosing the right flour will matter.
- Protein content
The protein contents in baking flour vary significantly. For instance, most cake flours contain less protein and more starch than bread flour. Therefore, if you decide to bake cakes, you will consume fewer proteins than bread.
The bleaching process uses chlorine dioxide or chlorine gas to treat the flour. This technique makes them lighter in colour and makes the starch granules more prone to swelling and fat dispersion. Bleaching or chlorination also creates a distinct flavour, which some people enjoy and others do not.
Baking necessitates skills and expertise for a fantastic end result. If it’s your first time baking, it’s time to shine with the great baking tips above.