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Tips For Your Cake To Get Cuddly Every Time

 

 

23 Tips For Your Cake To Get Cuddly Every Time

1In fact, the issue of correctness is much more to pay attention to in small details than predate the preparation than having great skills in the kitchen.

Over time and repetition, this becomes a habit and you will have the cuddly and incredible cakes in the area.

1. Mis en place

If you have never heard that term (from the French, it is pronounced " misanplace" ), we explain: it's the act of leaving everything you need in a separate recipe. Ingredients, shapes, utensils and everything in their proper measurements. It is not a trick, but a way to check if you have all the ingredients in the cabinet, in sufficient quantities and within the shelf life. At https://bakedcomfortfood.com you will find various tips and recipes.

Needing to stop a cake in the middle, because the yeast is gone and you can directly interfere with the "cuteness" of it.

 

2. Smear the shape

Prefer butter or oil, since margarine has too much water in the composition and less fat. And always grease the form before you start the dough, so you do not risk leaving it "resting" for an unnecessary time - and it gets in the way.

 

3. Preheat the oven

It is no news that for almost all recipes, sweet or salty, using oven, you should turn it on before you start. This is so that it stays at the ideal temperature for cooking and does not cook your cake unequally.

If you prefer, use a furnace thermometer (for sale at convenience stores or on the internet) to accurately measure temperature.

 

4. Leave a bowl of water inside the oven while it preheats

This helps prevent the mass from overestimating. In a bowl, of course!

 

5. Ingredients at room temperature

Egg, milk, butter and any ingredient other than an ice cream should be at room temperature. This is the secret for your dough to be homogeneous, mixing easier and not hinder the cake growth later!

 

6. Sift everything

It may look fresh, but this is a great way to make the dough more aerated . You incorporate air in the dry ingredients (flour, sugar, yeast etc) and prevents small clumps or crystals from getting into the dough. Easy, right?

 

7. Meters

These, yes, make all the difference. When the recipe calls for cups or spoons, it is best to have the gauges and adjust the amount by passing a faucet on top to level. Too much (or less) will directly interfere with how your cake will look. The best thing is to use a scale - in the https://en.wikipedia.org/wiki/Confectionery, everything is necessary! - but if you do not have it, do what you have at home.

 

DURING PREPARATION

 

8. Corn starch in flour

In the United States, some recipes carry what they call cake flour. It is a type of wheat flour that counts on corn starch, to give lightness to the mass. Every 2 cups (tea), change ½ cup (tea) to cornstarch (cornstarch).

 

9. Stir the yeast (and test before using)

Did you know that yeast ages? Yeah! Not only can it get old, but you also need to give that smart little stir fry to mix the chemical compounds well.

To know if it is still good, place a teaspoon of yeast in a glass of water. If it does not bubble, do not use!

 

10. Butter and margarine

Although margarine is cheaper and yields more than butter, both have very large differences in composition. Of course your cake will work with margarine, but butter, which is greasier, gives a much more velvety texture to the dough. If possible, prefer to use it.

 

11. Snow whites

Whenever a recipe calls for egg whites in the preparation - like the sponge cake - mix them almost last, in the hand and not in the mixer. Make slight movements, from the bottom up, from the edges to the center. The whites have a very delicate structure that, when mixing a lot, is lost.

 

12. Do not overcook flour

While a dough looks good better with the beating, cake masses need the least possible movement. The ideal is to always mix the flour in the hand, stirring only to incorporate. The more you tinker, the more it creates the famous gluten - which imparts an "elasticity" to the dough, making it less fluffy.

 

13. Butter with sugar

If the recipe calls for both ingredients, the key is to beat the two on the mixer until it forms a fluffy cream. With the butter at room temperature, of course!

 

14. In the blender

Recipes such as carrot cake , prepared in the blender, should first be beaten the liquid ingredients along with the main (carrot, orange or other). Add the dried ones in hand!

 

15. Alternating Ingredients

Dried and liquid: Always start and finish with flour.

 

16. Baking soda pit in chocolate cake

It is the little secret to make the color more alive and help the mass to grow. Have you ever noticed that chocolate cakes always look heavier than white pasta?

 

17. Attention to quantities

Too much oil or sugar indicates that the dough will not look fluffy, since both ingredients "weigh" and hamper the growth of the cake. Read the entire recipe first and look for another if you think there's something weird there.

 

AT THE TIME OF THE STOVE

 

18. Shorts in shape

Did you smear the shape, hit everything right and follow all our steps? Then, before baking, lightly beat the shape on the counter. This helps take out the air bubbles and equalize the mass distribution in the form.

 

19. Shape size

Spill or solar: that's the question! Choose the size of shapes well to avoid future disasters. Ideally, the dough should fill up to 3/4 of it, not more, not less. If you want a smaller size, divide it into more shapes.

 

20. Do not delay to bake

It seems silly, but adding the yeast last also has its motive: it begins to act by making its chemical reactions with the other ingredients of the dough and creating the whole structure for the perfect cake. If left out of the oven, this process can be hampered and, your cake, a story to tell.

 

21. Stick in the cake

We know that this is the best known way to find out if a dough is baked, but doing so, especially when there is still a considerable time to go, greatly undermines the revenue. You take out all the air from the dough and you run a serious risk of it "embatum"!

Another more delicate way to find out if the dough is roasted is to use the gauge and give the surface a little squeeze: if the dough comes back, you can take it out of the oven. If she sinks and stays, she needs more time.

Ah, tip: it is indicated that the toothpick does not come out completely clean. If you have a few brans, it means that it is in the right place, because even when you turn off the oven, it still bakes a little more.

 

22. Golden cake, liquid mass

Has it happened to you yet? Do not freak out! This is a problem with the temperature of your stove, but before you think about changing, we'll teach you a little trick: take the form of the oven, put aluminum foil with the shiny side down, covering the dough and return to roast for a few more minutes.

 

23. Do not open the oven for the first 15 minutes.

At that moment, the heat is fulfilling all its function and the external cold air can mess up everything!

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