All The Basics Of Baking You Needed To Know
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If only I knew these basics of baking for beginners before I started baking. Baking is a simple science it feels like, but I have always struggled with being overly excited to get started on the recipe, only to find out a few steps later that there was much measuring and sectioning to be done before I could really get the recipe into my oven.
Baking is in fact a skill that is dependent on lots of intricate details as well as basic rules. There is not much room for error, especially if you are a beginner it is best to allow the instructions to lead the way. It took me a good 12 years to master the basic baking tips for beginners and to figure out how to bake comfortably.
Today we are going back to baking basics. For the pros these may already be well known tips and tricks, but if you are a beginner, or somewhere in the middle like me, do read along!
Do-Not-Break Basics of Baking for Beginners
1. Read the Complete Recipe Before You Start
It is one of the basics of baking for beginners that many tend to break. This may seem like a given, but there are many of us excited souls who dive straight into whisking eggs and flour (how long does flour last?) without giving the recipe a read down. Read ahead to know which step is coming up and what you need to be ready with! It will only take a couple of extra minutes but do go through every step to save yourself energy and eggs!
2. Watch Out for the Fine Print
Ingredients in a recipe are written in the manner that you're supposed to prepare and measure them. â1 cup sifted flourâ implies that you sift the flour BEFORE measuring, while, â1 cup flour, siftedâ means that, first, you measure and then you sift. As a basic rule of baking, perform any action that comes after the âcommaâ as a second step.
3. Pay Attention To The Language in Baking
Chopped, diced, julienned, sliced, beaten; every word has a different meaning. If you are doubtful, look up the meanings to be doubly sure.
4. Prep Your Ingredients Beforehand
This is one of the basic baking tips for beginners that people ignore. Always measure out ingredients are have them ready by your counter to add to the process. When you are not scrambling to get things ready, you have a higher chance of success with your recipe. Avoid making substitutions to the ingredients. When you are beginning to bake, it is important that you follow the recipe to the T.
5. Learn to Measure in Baking
Measuring is the most crucial step in the chemistry of baking and one of the basics of baking for beginners. Precise ratios will give you precise results. If you have a firm grasp on the measuring techniques , I would say 80% of your job is done! Dry ingredients are measured in cups, whereas liquids go in clear glass measuring cups. Never use tableware spoons to do the measuring. Always line your baking sheets with parchment paper. It makes life a whole lot easier. And cleaning too!
Not just a baking basic but, never allow young kids to work unsupervised in the kitchen.
Flours
When learning the basic baking tips for beginners, consider all flours to be the same. This includes gluten-free, whole wheat, coconut, almond, peanut, cocoa powder and even oats (how long do oats last?) flour. With the help of a fork, âscoopâ the flour from its container and sift it into your measuring cup. Once the cup is full, take the back of a knife against the top of the cup and basically just swipe it across the top to get an even layer. Do not, and I repeat do not, pack the cup down by patting it, or scoop material straight out of the container. This will result in close to 1.5 times more flour ending up in your cup. Doesnât that explain all those times you ended up with dry, crumbly cookies?
Sugars
As a basic rule of baking, use the same fork technique to measure out white sugar. On the other hand, for brown sugar, pack it tightly into the measuring cup and level off. When you invert the cup, the sugar should keep its tight form. For a run down on the different types of natural sweeteners, read this blog here.
Leaveners
For both baking powder(how long does baking powder last?) and baking soda (how long does baking soda last?), gently fluff with a measuring spoon as you scoop it out and level off with a knife. It is worth noting and a common mistake to substitute baking powder for soda. Both arenât the same and shouldnât be replaced by one another. Baking soda is used when a recipe contains acidic ingredients like vinegar, sour cream or, buttermilk. As soon as the liquid part of the recipe is added to the soda, it starts a chemical reaction. So to ensure a risen and fluffy, bake it immediately. Both products are quick to grow old, so a baking basic for me is to buy really small packs so I can comfortably use them without wastage before they go stale.
Butter And Margarine
Of all the basics of baking for beginners, I have found butter measuring to be the trickiest. Am I supposed to melt it before measuring? Do I measure and then melt? Well-written recipes carry all the info needed, but quite a few times I have found myself freestyling butter measurements in baking. Replacing butter with margarine is another error committed quite often. For best results in baking, use fat that has the least water composition. Simply explained, if water is the first ingredient on the product label, do not use it for baking purposes. Incorporate butter when the recipe asks for it.
The temperature of butter can drastically impact the result of baked goods. Mainly, three consistency's of butter are usually called for; melted, softened and chilled. Recipes that call for butter at room temperature is mostly in solid state but makes an indent when you press your finger on it. For this perfect consistency and temperature, get the butter out of the refrigerator one hour before beginning your recipe.
Chilled, solid butter is used to create flaky pockets in biscuits, scones, and such. Unless mentioned otherwise, it is best to use butter in a liquefied and lukewarm state.
Eggs And Dairy
The size of eggs is another questionable area when it comes to baking. The variation between small, large and jumbo can make a big difference to the batter and hence the end result. Unless specified otherwise, always use large sized eggs in recipes. When a recipe asks for room temperature eggs, don't think like me, âHeck, does that really matter?â Make sure you have your eggs resting on the counter for at least 30 minutes before you begin. Eggs at room temperature emulsify easily into the batter which gives you a uniform texture in your final product. Same goes for milk and other dairy ingredients. Take it from yours sincerely who has learnt the cold way!
Liquids
Liquids like oil, honey, juice, milk, and extracts are best measured with clear glass measuring cups with pouring edges. Never use kitchen scales to weigh out liquids as the oz option on those devices is meant for dry ounces. You want to place the cup on the counter, pour the liquid and look at it from eye level. When measuring with spoons, fill them to the brim without overflowing or bulging at the top.
Ovens
Get an oven thermometer if you want to master the basics of baking for beginners! It will be your best baking friend and one of the basic rules of baking. Some older ovens are obnoxious for being off. They lose their calibration and so can read much higher or lower than what the temperature knob control says. Really, no oven is safe from this error, and oven thermometers can be lifesavers when it comes to understanding and maintaining baking temperatures. Keep your oven thermometer in the center of your oven to know the exact temperature, and of course use your best tools- your eyes, to determine when your baked goods are done.
My baking is also a victim of my constant need for checking. Opening and closing the oven door lets in cool air which interferes with the process. So, use the light bulb feature to peek inside and do the toothpick tests as fast as you can.
Let us know what you think of these basics of baking for beginners and also if we have missed any!
