Good to know | 小技巧

  • Oven: The heat inside the oven for the first 15 minutes is uneven while the heating tubes are on. To attain best results, pre-heat oven for at least 20 minutes before baking.
  • Flour: Sift flour to avoid lumps and to add air and volume.
  • Egg: must be in room temperature when mixing with butter, else lumps will occur.
  • Butter: Use unsalted butter when baking.  Soften butter in room temperature for at least an hour before using. Cream butter and sugar until it reaches a light and fluffy 'hand cream texture'. Test with the fingers to check if sugar is dissolved.
  • Batter: never whisk, just stir. This is to avoid too much air in the batter.
  • Butter baking pan or simply use non-stick baking pans.
  • Fill baking pan to 75% full, lightly tap baking pan on the counter to reduce air bubbles before placing into the oven.
  • In hot weather, chill dough 30 minutes prior to piping, cutting or rolling to prevent from sagging.
  • To test if the cake is done, simply insert a toothpick in the middle of the cake. If it comes out clean, it's done!

Chocolate: 
  • dark chocolate with 58%+ cocoa works best for the recipes.
  • melt chocolate in a bowl over a pan of simmering water. Avoid any water in touch with the chocolate to prevent lumps.
Fruits:
  • Lemon/orange: Wash waxed lemon/orange under warm water and lightly scrub with coarse salt before using.
  • Bananas: Ripe ones are better for banana cakes. It adds natural sweetness to the cake.

Tart base:
  • Brush a thin layer of melted chocolate onto baked tart shell and let it set. The chocolate coating will keep the crust becoming soggy due to wet filling.







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