Also note the different ways in cookies, muffins and cookies? Cakes also have their own particular way. Why do I have to cream butter with sugar, if so cookie dough? Why should not I fully muffin batter Mix until smooth and creamy? Why be so hard? WHY '?
Ok, I'm exaggerating a bit '. Just a little '.
There are no grounds for the madness, and I am here to explain some things. I'll also share a few tips on how to make yourBiscuits and cakes taste even better.
First of all, cooking is a process that requires patience. This is why many cooks do not like to cook. We must not measure the patience, the right mix of ingredients and things. In reality things, especially when it comes to biscuits, muffins, cakes and quick breads. I am one of those rare chef who loves to cook, which is probably a reason there are so many cooking recipes stacked a mile high in my kitchen.
Cookie method:
CreamButter and sugar together. Sift dry ingredients together. Eggs on time consecutively. This process distributes the ingredients. With cookies, you should not worry too much excess or a cookie "airy".
Muffin Method:
Sift together the dry ingredients (including sugar). Mix the wet ingredients. Mixing the two together until just blended (batter slightly lumpy). Over mixing causes tunneling. What is tunneling? I'm glad you asked. If you mix the dough,Holes and spaces are created in the muffin. The tunneling. A good muffin is a slightly higher dome, well rounded, not pointed. Use this method for the production of pancakes, and will be light and fluffy.
Cake method:
This depends on the cake you make. Angel Food is different from the white, how to bake a cake. Suffice it to say what you want to get into baking a cake more air incorporated into the dough to give it a soft texture. A basic yellow cake mixafter the "level 2" method. That is, add the liquid in 2 stages. First, the fat cream and sugar, then add eggs. Then add dry ingredients (sifted together), alternating with milk. Depending on the cake, sometimes eggs in the second level added to the milk. If you have an Angel Food Cake proteins are folded in the final.
Biscuit Method:
Cold butter / fat and liquids. Cut the fat into the dry ingredients. Moisten theMixture of liquid and wet enough to form a dough. Not to interfere in order to remain as a small lump of butter on the dough so that steam and forces the dough to rise.
Suggestions:
When cookies, muffins and cakes, make sure the butter and eggs are at room temperature. Recipes usually give too soft butter (room temperature), but rarely are the eggs. Make sure eggs are at room temperature produce a better result. Beat the eggs warm cold butterto solidify the butter, no matter how fast the mixture. It produces a fat - not exactly what you want.
Separate the eggs when cold. Beat egg whites at room temperature when.
Use only unsalted butter. You never know how much salt is in salted butter.
Preheat the oven. Be patient. Let it reach room temperature. E - not the door open all the time on your delicious baked goods control, either. You are to let heat out! Patience.
Remove muffins andCookies with the pots within the first 5 minutes after removing from oven. This prevents soggy. Space with shelves of biscuits or muffins (or sweet) also allow for cooling.
For a screen to another or not, I do not admit it always visible, but beat together the dry ingredients. This is fine if it's cookies or muffins and I am not in a competition. But when it comes to delicate cake, flour. And 'the air from the meal and help in the dough to mix better.
YouSize matters? Yes I am talking of eggs, of course. Get your head out of the gutter. Geez. large eggs work better in many recipes. Use the extra large, jumbo or small to make omelets and scrambled eggs.
Measurement:
Scoop and sweep method for the flour. Scoop the flour into the measuring cup and sweep the tip of the back of a knife.
packaged method for sugar cane.
The most accurate way to measure the dry ingredients is to weigh. Professional bakers use stairs. A cup of flourand a cup of sugar weigh 8 ounces or weigh the same amount. The only two ingredients that are the same weight of the volume of butter and water. 1 cup of butter weighs 8 ounces. Just so you know. Most recipes are written for the home cook.
Always measure the wet ingredients in a measuring cup wet. get dry ingredients measured in standard measuring cup. Simple and accurate.
With these tips your cakes, cookies, muffins and turn out to be great. Care to share some withRest of us?
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