25 Tips -Beginner's guide to baking.
1. If it is not your talent, you must at least love it otherwise you will end up whining about all of of it. If baking haunts you , if you feel like crafting food and you're happy serving your piece of creation and people like it, if flavors are runs in your mind like music , hues,textures , aroma blends with this and that ,if you like art then you are a born baker. For the past years of teaching baking, many did say that it is dish washing that inhibits them from starting baking, it is part of it. " Patience really is a virtue", as they say, delayed gratification is on the list too. Start baking at home, learn baking online.
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3. Frosting and Icings is a must in baking. Glazes is an addition to pastry arts mastery. Taking all those pesky cake crumbs and making it smooth. Deflated and runny frosting is a "no,no" in baking. It is science. What is over mixed and under mixed.Tinting it with color is another thing. Less is more, that's a "rule of thumb" in patisserie.
4. Portioning and slicing a clean cut serving of your baked product is a rule:) Use a hot straight( torch your knife or dip knife in hot water. Wipe with a clean paper towel, heat knife again and slice, repeat:)
5. Grease, grease and grease your pans, if it has to be lined with paper or foil and grease again, or in for sponges, flour after greasing , it is necessary to proceed to cake depanning and cooling.
6. Baking is science. Unsalted butter is a staple, however being to adapt to the availability of this type is an advantage. Lessen your amount of salt in the actual recipe is possible when using salted butter. Yes, you'd be able to serve that butter cake if you only have salted butter in the jungle.
7. Product knowledge and sugar cookery are also keys to successfully creating desserts. Baking relies on the types or kinds of sweetener you use. It is responsible for making your creations sweet but market forms are points to remember. I would like to introduce to you table ( plain) sugar, caster sugar is finer than granulated, isomalt for sugar show pieces, 6x ,10x or confectioner's sugar or powdered sugar for meringues and sweet pastes and clays,dark brown sugar, light brown sugar, muscovado, stevia or sweeteners for special diets, glucose-light corn syrup are doctors to avoid sugar crystallization during cookery.
Cooking sugar is greatly needed. From your favorite pancake syrups, to jelly candies, marshmallows, to cotton candies, to brittles , to nougatines. I could go on and on. Just remember , what is baking for if not for sugar? Portion control plays a role here.
8. Start setting up your flour pantry. I would like you to meet high gluten and bread flour for hearth breads (European types), pastry flour for tender end products, all purpose flour serves all types of baking( a great substitute but on the softer texture and structure), cake flour for cakes and there's more to discover . Grain and oats are trending this year 2017.
9. Oil. Smoke point, texture and taste is a must. Fats with high smoke point or burns easily on a moderate heat creates a flop product, decreases flavor intensity. Rarely in some applications butter can be a substitute however Fat product knowledge should be mastered. It makes a totally different product when using oil compared to butter especially in patisserie.
10. Fork and spoon? Yes you can survive in some parts of baking. However if you are seriously doing this for the rest of your life. It's time to slowly invest on tools. It makes life easier and right consistency and texture is achieved if you all have these.
11. Egg hacking! Yes there are several ways in cracking eggs- just remember - to have no trace of yolk on your egg whites. Use your hands. For bulk production, you may use powdered egg whites or boxed yolk or egg white from the grocery. It does saves you time. If you are looking for freshness then please use your hands. Bakers give up because of this, master cracking them and you'ill enjoy it.
12. Chocolate rule: Compound does not need tempering and coverture or real chocolate does. As a beginner , you may focus on how to melt chocolates over a double boiler over low heat. Steam should melt the chocolate , but when steam evaporates on your real chocolate it seizes and mixture becomes grainy. Some use cocoa butter to re- melt it or use it still by adding warm milk or cream to make a ganache.
13. Yeast intimidation. Mr. Instant Yeast, Ms Active Dry Type, Compressed or baker's yeast are going to be your new friends in making breads and croissants. Hot and cold temperatures kills yeast. Again it is a science. Yeast gives flavor and helps in the expansion of your buns for breakfast and snacks.
14. The magic of making a good coconut pie or over very own "Buko Pie", master making pie crusts. Buttery, flaky or mealy. Temperature plays a big role here.Yum warm or with ice cream.
15. Doneness of baked goods. Cookbooks may be accurate , but I always tell students to know rules in baking cookies, bars brownies, cakes, breads- Light golden brown medium brown for some hearth breads. Steaming breads should be puffed up and does not undergo any carameliztion that is why it remains white or pastel.
16. You need to knead the dough appropriately. Elasticity or stretch is essential.
17. Custard or Pastry cream is a staple in baking. It is used for fillings and cremauxes, ice cream production. Please master it and avoid making scrambled eggs for dessert:)
18. Caramel Threat- It is hot! Careful. Stages of cooking sugar is the key. I could not imagine a caramel popcorn and caramel coated apples without making it right.
19. The art of folding in for aerated cakes and moist cake products. It is a special hand motion that should be practiced.
20. Have to know when a product should be fudgey, gooey , cakey etc. Texture and consistency.
21. Muffins with coffee or baked chicken. Do not over mix them. Muffins ( has no frosting) are different from cupcakes and popovers.
22. Be proud to make a cupcake. It's cute, yummy, portion controlled and can be a token for a fellow!
23. Where do you store your products. Raw doughs in the chiller and freezers covered always. Baked products should be completely cooled before placing in a jar ,sheet pans.display chiller or a cellophane. Dry ingredients in a cool dry place, draft free. Wet ingredients in the chiller. Chocolates should be kept at room temperature, never place it in a refrigerator so it melts properly and can be for tempering. Yeast goes in the freezer in an airtight container, that's a tip.
24. Practice decorating and glazing cookies, fruits then master in cakes and pastries.
25. Anticipation of ingredients needed for a baking day is important. Please complete your pantry before baking or know the right substitute.
There's more when you're ready to take the next level. Always practice!Start baking at home, learn baking online ( click here).
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