Baking has been one of the oldest methods of cooking there is. For those of you who are new to this, baking is cooking something with the use of dry heat. Usually, with the use of an oven, but sometimes other substitutes can be used. Other means of baking uses hot ashes, hot stones, and other wares like dutch ovens. The most common and staple food to be baked is usually bread. And for centuries, people are using different methods of baking them. Baking is one of the most natural ways of cooking food so far. And the only skill needed is to gauge if the food is ready or not.
Baking went from the most basic method back then to a sophisticated art we know today. After years of perfecting the right temperature, time, and every aspect of it, we have made good goods that we loved. Without baking, bread, cakes, cookies, brownies, will not be possible. Let us now see the different methods of how to effectively bake goods, especially cakes and other pastries.
Simplest Method – All in One
Let us start first with the most common way of baking cakes and pastries, the all in one bake. All ingredients are measured depending on the recipe and mixed all together in a bowl. Afterward, placed on a baking tray depending on your desired size. And it is then baked in a preheated oven on a predetermined time and temperature. You need first to measure all the ingredients. Then, mix them, place them on the tray, bake and wait to cook, and done.
Creaming method is another prevalent method used in most cakes and pastries. This method is beating the butter (or other shortenings) with sugar until creamy and fluffy. Afterward, eggs are then added (depending on the recipe). And, followed by dry ingredients such as flour and cocoa powder ready for baking.
One of the most “hands-on” methods is rubbing. This method usually adds fat or shortening into flour. Thus this will result in a crumbly mixture. And in which case, sugar and liquids (usually milk) are then added afterward. After the mixture is thoroughly blended, stop mixing further to avoid a tough texture after baking. The use of this method is generally in shortcrust pastries, pie crusts, and cobblers.
Whisking is one of the most challenging ways of baking if so happen that you don’t have a mixer. Instead of using a leavening agent, egg whites are then beaten to incorporate air into the batter. Thus, making it fluffier and lighter texture. Then, added to the batter gradually. Log cakes, icings, and sans rival are just among the pastries who uses this method.
For this method, the butter is melted in a saucepan together with sugar. After it is thoroughly melted, dry ingredients are added afterward such as flour and other elements. Applied usually on cakes that have a denser texture, such as chocolate cakes and chewy brownie.
Rule of the thumb: do not overmix using this method to avoid a dry and tough result.
Baking pastries need a different method to accomplish their desired texture and cooking time. Just make sure that during the process, measure each ingredient carefully. As well as follow baking time and temperature. Executing these methods correctly, you will have a delicious treat in the end.