What to do if you want to learn to bake (+ easy biscuit recipe)
Food / / December 19, 2019
The main rules and secrets of delicious pastries, the list of necessary tools and a recipe with which even those who only yesterday learned to make sandwiches with sausage, air can bake biscuit.
I have obtained even complex main dishes, but the dessert was always trouble. Cookies in the oven turned into stone. Biscuits were sad tortilla and did not rise. Cream stratified. Cupcakes, like properly made, the taste was like a piece of rubber with the smell of vanilla.
It was clear that each time I make the same mistakes. I could only understand what it is. I had to roll up our sleeves, to study the literature on the subject and try the stove again and again. And I brought to several "baking laws."
baking laws
- It is necessary to strictly follow the recipe. If it says 220 g flour, then you need to put so much. If you sieved 200g and hope that luck is not luck. Dessert will fail.
- The dry ingredients are mixed separately, wet separately (unless otherwise specified in the recipe). The first is better to pour into a large bowl and stir convenient not spoon and whisk for several minutes.
- you need to prepare all the ingredients and tools beforehand. Panic and flickers can not be in the kitchen. Even if something goes wrong, you are sure to soothe the fact that around everything neatly laid out and ready to go.
- Preheat the oven to the desired number of degrees before how to put it in the dough. If you know that your oven temperature lying quietly adjust mode.
Put the dough in the cold or not sufficiently heated oven is impossible.
- Details are very important. If it says that you need to sift the flour, it is necessary to sift. If it says that you need a shovel to stir gently, and in a clockwise direction, then you need to do so. Thanks to such details, and get perfect and rosy, the air baking.
Required tools
- Oven. Without it can not do. Cakes for the cake, pies, eclairs Tartu and do not do in a frying pan.
- Electronic culinary scales. For the beginner, they are indispensable. Really I do not recommend using recipes in which flour, oil, and everything else is measured by glasses or cups. You need a clear information about the ingredients, and the glass is not standard. Besides culinary scales are not so expensive.
- Corolla. Whisk, you can mix the ingredients and blend them. It can be whipped by hand quite a few proteins to the peaks. Tested on itself.
- The parchment and foil. Many cooks are advised to buy a silicone mat for baking cookies, pies and other desserts. But it needs to be washed. A parchment simply crumpled and tossed. For those lazy, like me, the most it.
- Form for baking. If you want to learn how to cook a particular dish, such as cupcakes, something without form you can not do. The same applies to the cake. You just need the capacity in which you'll make cakes. Without the form, you can bake cookies, pies, tarts, buns, cakes of dough, cakes about the size of your baking oven.
- Lopatka. It is best to silicone, but any suitable to start. It will stir the ingredients you need special gentle regard.
- Mixer. Sometimes you can do without it. So, I tried to cook a cake without a mixer, and everything turned out: hand strength enough to beat the eggs until white. But if you will prepare, for example, a cake or a few biscuits at once, you just damn tired. It is quite possible that you do not have the strength and patience to whisk the eggs until the desired state.
secrets
- Do not be afraid to add a little salt in baking. It only accentuate the sweetness and flavor that you saturate your dish.
- Before whipping whites, soak a cloth in lemon juice and rub the metal bowl and beaters. So your vzobyutsya proteins faster and better.
- You do not need soda to extinguish vinegar, and add it to baked goods. In this sense there is no: all the bubbles that could raise your dough, fading at the time of the reaction. Use modern baking powder.
- Some types of dough like "relax". So do not neglect this item recipes. Leave the dough at a time, and do take a walk or watch the show.
- Reach products from the refrigerator an hour before cooking, so that all the ingredients were the same, at room temperature. So get the perfect dough.
- The secret for very impatient. Do not look into the oven with the test every 5 minutes. Every time you open the door, the temperature inside the cabinet is lowered by 5-10 degrees. Because of this fall desserts.
simple recipes
- Chocolate cookies without flour.
- Brownie "Red Velvet" - a delicate dessert that just cook.
- A simple recipe for tangerine cakes with syrup.
- The easiest recipe for croissants.
- breakfast ideas: lush buns of 5 ingredients.
Very detailed and easy recipe for sponge cake with cream and berries
Ingredients
For the sponge cake:
- 4 eggs;
- 110 g of sugar;
- 120 g flour;
- 40 g butter;
- vanilla extract;
- a pinch of salt.
For the cream and decorations:
- 190 g of cream cheese;
- 50 g butter;
- 50 g of powdered sugar;
- vanilla extract;
- 300 g of frozen strawberries;
- 50 g of sugar;
- spice.
Tools
- form 21-22 cm in diameter;
- beater or mixer;
- shovel;
- sieve;
- parchment paper;
- a disposable bag with zipper.
How to make biscuit dough
Turn on the oven. Temperature - 180 degrees. Mode - heating from above and below.
In a water bath melt the butter and set aside.
In dry wiped mixer bowl or large bowl break four eggs. There also pour 110 g of sugar. Add a pinch of salt. Whisk mixer on medium speed for about 10 minutes.
How to understand that the mass of whipped? It should be almost white, and increase in volume about three times.
Clean the beaters. Carefully sift the flour into a bowl. Very well, but gently stir paddle. Make sure that there are no lumps.
Pour in the melted butter, and vanilla extract. Once again mix well. The dough is ready.
How to bake a cake
Set aside the dough aside and take shape.
Cold piece of butter walk across the inside of the mold. Why cold? To form the oil layer was very, very thin.
Take a handful of the flour and put it in the center of the form. Gently rotate the shape so that the meal went through all the walls. Remains a good shake, tapping the form of palm.
That will have a whitish plaque, thanks to which your cake will not stick to the form.
At the bottom you can put the parchment, cut exactly in shape. Biscuit and so could not burnt, but it is easier to get the parchment.
So, the form is ready. Pour the batter into it and put in the middle of the oven. Race against the clock 25 minutes and forget about the biscuit at this time.
How to cook the cream and berries
Take the cream cheese with fat content of not less than 70%. Check to see if it is well whipped. Put a spoonful of the cheese in a bowl and mix it with a mixer at high speed for 5-10 minutes. If the cream-cheese layered, super, follow the recipe. If you exfoliate, the remaining part will interfere with the spatula cream.
Why is that? Because those cheeses that are sure to fit cream, are very expensive or rarely appear on store shelves.
And can do the most simple cream cheese. You just need to understand how it will behave during the beating.
Now for the berries. On a heated pan pour 50 grams of sugar, add a little water. Wait until the sugar melts and begins to boil. Stir in thawed strawberries and stir well to coat each berry syrup. Add the spices that you like. For example, I put a pinch of nutmeg and a spoonful of lemon juice.
Sauté the strawberries, while the liquid that it will not evaporate. Try berries. If there is no sweetness, add sugar.
Put half of the berries on the plate: Choose the most beautiful and large. The strawberries you use for decorating. The second half of the berries pass through a sieve.
Continue to cook the cream. 50 g powdered sugar with a whisk 50 g butter about 10 minutes. Stir in the mass of the resulting cream cheese and, if it does not flake, whisk for another 10 minutes. Add 2 tablespoons of strawberry puree and vanilla extract and mix for 3 more minutes. Cream prepared.
Put the cream in a zipper bag and send in the refrigerator.
How to assemble and decorate dessert
25 minutes passed and the kitchen diverges incredible aroma of vanilla and baking? Open the oven and pierce the center of sponge cake with a toothpick. If she went dry, reach for the cake. If not, leave it in the oven for another 5 minutes.
Ready biscuit need to cool down. Remove it from the form and reload on lattice crust down and remove the parchment. When the sponge becomes cold, it can be decorated.
If you put the cream on hot pastries, it will flow and melt. It would be very ugly, and this error is practically impossible to correct.
To decorate the cake, remove the bag with the cream from the refrigerator and cut his corner. Do not cut too much: you need to plant cream neatly, and it is easier to do through a small "tip".
How to decorate? As your heart desires. You can cover the sides biscuit identical vertical stripes of cream, and then flatten them a shovel. You can cut the cake lengthwise and the resulting fluff cream cakes.
Can be laid thick layer of cream on top of the biscuit. And you can land a neat drop around and supplement them with strawberries.
You can opt out of the cream and decorate the cake just berries. You can not add the strawberry puree into the cream and enjoy pure creamy taste.
In general, it is almost not the only part of the recipe, where you can improvise.