Want to make cake that tastes fantastic?Just go through these tips!

10 FOOLPROOF TIPS FOR COOKING YOUR CAKES!

But when it comes to successfully baking cakes, a small dose of science is not necessarily luxury.Let's hear it, it's not about turning you into a chemist, eh?The idea is to understand that each ingredient has its usefulness and that each ingredient has a different action in your recipe:

#Flour is the base, it's what keeps your cake. It is the frame in a way.

#Yeasts bring lightness and swell cakes.

#As for sugar, in addition to sweetening (well?), It comes into action in contact with liquid ingredients. It preserves the softness of a cake by trapping moisture in it.

#Liquid brings softness just like fat.

#Eggs are used to bind the ingredients together.

#Fat allows you to soften the cake.

#Now, now that you know this, follow our 10 tips and tips for cooking your cakes .

1. INGREDIENTS AT ROOM TEMPERATURE:

Ingredients at room temperature in a recipe is not made to look pretty.

Strictly observe this indication.

Using ingredients at room temperature in a recipe helps the dough to be more even as the ingredients blend better.Logic!

Butter :

Cold butter is blah to mix ... So, do not ignore this step.

And if you forgot to put out the butter for your recipe, do not panic, pass it in 10-second increments in the microwave, minimum power and it should do it.

Eggs :

Temperate eggs are better on the snow and mix better with your dough.

Take the test: an egg from the fridge will be more viscous than a tempered egg.

In short, if you do not bother and prefer to keep your eggs to refrigerators, take precautions before using them to make your cakes.

2. CREAMING THE BUTTER FOR AN INCOMPARABLE SOFTNESS:

In many recipes, butter requires to be beaten cream.

This step involves working the softened butter either alone or with sugar with an electric whisk (or robot) to incorporate air.In this way, you add air to your cream butter, which then mixes with your preparation to make your dough light and creamy.

3. BAKING SODA OR YEAST CAKE?

We will not confuse these two white powders.

One used to air max your cake.Widely used in the pastry industry, this magic powder cakes cakes and biscuits.Yeast cake or yeast or chemical baking powder will inflate your cake.

Baking soda is included in the cake yeast.Make sure these ingredients are still good for use.A stale yeast will not poison you but it will be less active.To keep it, put it in an airtight box.

4. ADAPT THE QUANTITIES OF A RECIPE:

There is no mystery, to adapt a recipe to the dimensions of your mold, you have to do some mental math.So for all those who have not listened to the math teacher, a review is required.And for that, nothing better than a practical case!Come on, example with flour:

7.5 ----> 250 g

10 ---->?

(10 x 250) / 7.5 = 333.33 g

So you need about 330 grams of flour!And so on.Keep this rule warm in your kitchen!

It will be very useful for you to adapt the quantities of your recipes.That you mouth a corner as much fairy not true?This formula applies if you keep the same diameter or the same height!Because if this is not the case, we start in volume calculations and there is another story!

5. MILK, BUTTERMILK AND CREAM:

The buttermilk for those unfamiliar with this particular favorite ingredient is fermented milk.You will find in supermarket under the name of fermented milk.It is a curd with a sour taste.Incorporated into a muffin dough or pancake batter, it gives them an incomparable softness.

Milk (whole or not), fermented milk and cream do not substitute for each other in a cake recipe.A recipe that requires whole milk must absolutely contain whole milk.Their composition is not the same, so you can not replace the milk with buttermilk that contains lactic ferments.

6. CAKE PIE TOO BEATEN OR NOT ENOUGH:

It does not seem like anything, but beating a dough or not enough to do it can greatly affect the final rendering of your cake.The texture of a cake too beaten will be denser because the gluten will be more developed.As a result, you will get a more compact, more elastic cake ... which is good if you make a pizza dough.For a cake it's better to have a softer texture.

Another annoyance of a cake too beaten: the bump in the center.This is clearly the problem of pasta too beaten.Too much batter or not enough at all can result in a flat cake.So, it is better to follow the instructions of a recipe so as not to end up with a cake whose texture does not look like the recipe.

Do not tell yourself another minute is not a big deal.

7. MY CAKE FLANKS IN THE MIDDLE ONCE OUT OF THE OVEN:

Several reasons for this:

The explanation of the under cooked cake is the most common.

Then comes the suspicion of an excess of liquid.Have you measured / weighed your liquid ingredients?You may also have used a recipe in a different mold.Deeper than the one recommended by the recipe.By not adapting the cooking time, you end up with a cake that will not have time to cook.

8. MY CAKE IS TOO DRY:

If your cake is too dry, you may have added too much flour.

Or did you cook it too long?

It is also possible that the amount of fat is insufficient.If you have too much flour and not enough fat, you will surely get a dry cake.It's all about balance!

9. MY CAKE IS TOO DENSE:

If your cake is too dense and therefore not airy enough, you may have added too much sugar, too much liquid or too much yeast.

Enough is enough !

10. THE BA BA:

Butter and flour your mold. Always. Use magic sprays such as Wilton's Bake Easy. Simply spray all over the mold and removing your cake will be a breeze.Place your cake in the center of the oven and bake it once the indicated cooking temperature is reached.

Do not substitute ingredients because you do not have everything in your closets or in your refrigerator. As you have now understood, each ingredient has a very specific role. So there will inevitably be an impact on your cake.Wait 5 minutes, oven off before taking out your cake. After being exposed to a very high temperature your cake needs to get ready for its coming out. A shock of temperature is not good ... that's how we catch the beak.

Eat healthy, stay healthy!