Baking is a very interesting thing for all the people who love to eat food, But as baking is interesting it is also tricky. There are some baking hacks that we are trying to jot down for you all,
Some people think that they cannot bake in their lifetime as it looks very hard to them, but these simple baking tips are time savers and they may change your mind. The goal in my kitchen is easy and tasty baking ideas with quality ingredients. Baking should be all about home and comfort.
Let's see what tips can be useful for you while baking in your kitchen.
Tip #1 - The "magic" paste
To make sure your cakes don't stick, coat your pans in an all-purpose paste which Can also all a "magic" paste.
The basic idea of this magi paste is to mix equal parts flour, vegetable oil, and vegetable shortening in a bowl. You have to use the paste to coat your cake pans, which will ensure your cakes don't stick.
I tried an experiment to make sure I was giving you guys proper info, I baked two cakes: one using the pan-release paste and another one coated in oil and flour, as instructed on the cake mix box.
The pan-release paste or the magi paste worked much better than the oil-and-flour mix. It was super easy to get the cake out of the pan, I was surprised to see that I didn't even have to tap and it all came out perfectly smooth. The other advantage of the paste is that it doesn't leave any floury residue on the edges of the cake as the oil-and-flour version does.
You can also make this paste and store it in Tupperware in your fridge for up to three months, so you don't even have to go through this whole process each time you bake.
Tip #2 - Extra fluffy whipping cream
To make the cream extra fluffy always refrigerate your mixing bowl before you make whipped cream.
The basic idea of this classic tip is that even my grandma swears by it, but I wanted to see if it was just a myth or actually true. To do this all you have to do is refrigerate your mixing bowl before beating whipped cream to make it super fluffy.
When we saw the results it turned out that it's legit. I tried this tip and made two batches of whipped cream, I made sure to beat them for the exact same amount of time at the same speed. The whipped cream that was prepared in the cold bowl was much more stable and lighter than the one made in the room-temperature bowl, which was a bit limp.
Tip #3 - Soften hard brown sugar
You can soften hard brown sugar with an apple slice.
The idea behind this is to avoid throwing out a whole box of brown sugar because it gets hardened which is the worst part. But according to this hack, you can avoid it and make the hardened sugar soft by placing a slice of apple with your sugar in an airtight container and waiting a couple of hours.
The results are amazing. I placed some apple slices on the hardened brown sugar in an air-tight jar and waited for a few hours and to my amazement, it went from rock hard to perfectly soft in about two hours, and you can't argue with that.
Tip #4 - USE ROOM TEMPERATURE INGREDIENTS
It is important to comply when a recipe calls for room temperature ingredients. Cold butter cannot be creamed, and cold eggs can shock and curdle a batter. It is always best to leave ingredients on the countertop overnight. To quickly bring eggs to room temperature, place them in a bowl and run them under warm tap water for a few minutes. If you need to bring butter to room temperature, you can use the microwave but keep a close eye on it because if it gets too soft, it can ruin a recipe. I usually cut the sticks into 1-inch [2.5 cm] pieces and zap them at 50% power in 10-second intervals until softened.
Tip #5 - Rotate pans while baking
Rotate pans while baking but this pertains primarily to cookies only and not for cakes because you do not want to open the oven while a cake is rising and risk a collapse. However, rotating cookie sheets halfway through baking will ensure even baking. You can rotate cake pans after they’ve been in the oven for at least 20 minutes.
Always line all your pans with parchment paper. This way you can lift your brownies out of the pan to cut them. Also, slide your cookies off the hot pan in one motion to prevent overcooking, or flip your cakes out with less risk of breakage.
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