5 Baking Secrets Revealed

For all those who bake at home, we all get recipes from various sources; websites, cook books and even family & friends. Sometimes the terminology used in the recipes while mixing can be a bit confusing. I’ve put together 5 mixing terms used in cake recipes so that if you encounter them next time, or for the first time ^_^, you can understand what they mean exactly.

Baking = Love

1.) Creaming Method

This is when butter or margarine is beaten with an electric mixer or a whisk, with sugar until the mixture is light and fluffy. This method can take 3-5 minutes with an electric mixer or if by hand, can take 5 – 8 minutes. The creamed mixure should be white or almost white in color; it should also have a creamy consistency. This method incorporates air into the ingredients; hence the almost white color and creamy texture.

Creamed batter

2.) Folding Method

This is simply the process of pouring flour or any other dry ingredient, into a creamed or melted mixture, a little at a time, while stirring slowly and gently – moving towards one direction. Generally a wooden spoon or a spatula is used to stir in the dry ingredients.

3.) Melting Method

This is ideal for honey, molasses or syrup cakes or cake recipes that may contain chocolate in their ingredients. Place the butter or margarine in a saucepan over low heat. When the fat has melted, remove the sauce pan from the heat and add the honey, molasses, etc. Mix well until blended. Let it cool and then mix in other liquid and sugar. Carefully fold in other dry ingredients.

Melted batter

This method is also used if you’re melting cooking/block chocolate for baking. However, the chocolate is melted using a double boiler or, if you don’t have one, two cooking pans.

Boil water in a large pan, then lower the heat and place another pan above the first – make sure the top pan/bowl doesn’t touch the hot water in the bottom pan. Put the cooking chocolate into the second pan and slowly stir the chocolate with a spatula or wooden spoon until melted, remove from heat and use accordingly.

4.) Rub – In Method

 This is when you sift the dry ingredients into a mixing bowl. Chop the cold butter, margarine or shortening and rub it into the flour with fingers or a pastry cutter, until the mixture resembles fine bread crumbs. Blend in the liquid and sugar. The mixture will be thick and smooth. It should be free from lumps.

5.) One Step/ All-in-One Method

Sift dry ingredients into a mixing bowl. Add sugar and all other ingredients. Mix well with a wooden spoon until thoroughly blended. The mixture will have a thick consistency and be light and glossy. It can be poured or spooned into tin.

Wherever you get your recipes from, always enjoy your baking ^_^

Advertisements

10 thoughts on “5 Baking Secrets Revealed

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s