Cooking programs and short videos that chase us through social media platforms open the appetite and always motivate us to apply the experiment, why not, the ingredients are available and the tools are available, all you have to do is follow the steps to get the impressive result.
In fact, what usually happens is a frustrating result, especially in bakery and dessert recipes, which need to be very meticulous in following the instructions, and therefore even a small step in the steps should never be changed. Read also Why should cats be avoided during pregnancy? 8 tips to avoid miscarriage Which is better for healthy cooking..coconut oil or olive oil? In the world of cheese, how do you extend the shelf life of cheese and when do you get rid of it? For a single mother.. you are enough for your child and this is how you can deal with it
A group of experts in sweets and baked goods gave their advice to cooking enthusiasts, to avoid the failure of recipes, as follows:
Is there a difference between self-raising flour and regular flour? Do you know the difference between baking powder and baking soda? Can either of them be replaced? Successful bakers know how scientific the baking process is, and even the smallest mistake or substitution of ingredients can spoil an entire dish.
Therefore, experts advise choosing the ingredients required for the recipe very carefully, and not replacing them with another ingredient.
This is a mistake that many people face while cooking and baking. If all the ingredients of the recipe are available except for a simple ingredient such as “a pinch of vanilla”, baking soda or salt, some may think that things will go well only because the recipe requires only half a teaspoon of baking powder.
Here we must be careful, it does not mean that the function of the simple ingredient in the recipe is unimportant; Omitting the smallest of ingredients from bakery recipes is sometimes disastrous.
When a recipe calls for ingredients to be measured in a cup, you are often in a dilemma as to what size the cup should be; Should it be a cup of coffee or a small cup of tea? Of course, using a mug is easier than weighing the ingredients and measuring them in grams; But it is not entirely accurate.
Always use the correct size or measuring cup for desserts, or better still use an accurate kitchen scale.
misunderstanding of terminology
Bakers and pastry chefs use terms such as rubbing, folding, waxing, creaming, braising, etc., which may all seem to have the same meaning of “mixing” the ingredients in one way or another. But this is not true; Each term represents a specialized way of bringing the ingredients together, which have their own importance in the recipe.
Not having the right tools
Different sizes or types of cake pans or baking trays may be required for different types of recipes.
Be sure to follow the instructions for the type of mold or baking tray, whether it is non-stick, clear glass, ceramic, aluminum, etc.
You may be in a hurry and don’t have enough time to wait until you can decorate the cake and serve it to your guests, but once the cake comes out of the oven it’s important to let it cool completely so that it hardens, doesn’t break, rip, or sag.
Also, rushing to decorate the hot cake will undoubtedly cause the cream to melt.
Use of expired ingredients
Sometimes, you may end up using expired baking soda or baking powder that fails to raise the baked item properly.
These chemical leavening agents lose their potency over time and may no longer be usable after their printed expiration date, or due to poor storage, an unsealed baking soda packet will undoubtedly cause baked goods to fail.
Wrong placement in the oven
Pay close attention to the recipe instructions. Should it be placed on the bottom, top, or middle rack of the oven? What is the appropriate temperature for baking?
Open the oven door
Everyone denies the issue of rushing to open the oven door during baking, but this is what actually happens. Most of the ladies and baking enthusiasts open the oven door, even if a limited distance, to check on the cooking process, but in fact, opening the oven lid or taking out the dish during the baking stages leads to a great loss of heat ; This hinders proper cooking and spoils the rise of baked goods.
As a rule; The oven should not be opened for at least 10-15 minutes from the start of the baking process.
Insufficient oven temperature
It is important to preheat the oven, otherwise your cake will not bake properly, and may shrivel and fall off easily. Preheat at least 20-30 minutes before entering the recipe.
The temperature of your ingredients really matters, always use room temperature ingredients, especially eggs and butter, unless the recipe says otherwise.
If the butter is too cold, it may affect the success of the baked goods. Also, avoid using the microwave to soften the butter too quickly, otherwise the butter may melt to a watery consistency that does not turn creamy while mixing with the sugar properly.
Make sure to use light molds (aluminum is best) and avoid light dark ones, because dark molds (trays) are very light and cause the ingredients to burn inside the oven and absorb and distribute heat more quickly, so the mixture turns brown on the outside more quickly, with the incomplete process Baking properly from the inside.
If you are using dark pans, lower the oven temperature by 25°F (approximately 10-15°C) and check for early doneness.
The same is true if you are using glassware, as glass takes longer than metal to heat up, but it also retains heat longer.
In order to become a good baker, you must first know your oven; Some ovens give wrong readings of the internal temperature, know the oven temperature accurately through a thermometer (a thermometer for ovens).
But if the oven includes areas of varying temperature, it must be repaired by a specialized technician, because it will spoil all your foods, and as a temporary solution, you can put a piece of unglazed ceramic on the floor of the oven to distribute the heat better.