Professional Documents
Culture Documents
Ebook Baking
Ebook Baking
Basic tools 7
Difference between convection microwave ovens and oven toasters and grill 11
Measurements 14
Substitutes 17
Cream Cheese Frosting - Cream cheese adds just the right tinge of tang to a sweet
buttercream frosting. It is perfect for carrot cakes, cupcakes, red velvet cake, as a filling for
doughnuts and well just about any kind of pastry with all that creamy and cheesy
deliciousness.
Meringue - This very light & frothy icing is made by beating together egg whites, cold
water, and granulated sugar. The technique of introducing air to the mixture gives it a
foamy consistency. The added sugar stiffens the foam. It can be plain or flavoured and with
nuts added to it. There are 3 popular varieties of meringue – French, Italian and Swiss.
Fondant - Fondant is a popular heavy frosting that can be easily sculpted and is used
mainly for celebration cakes. Basic fondant ingredients include water, gelatine, glycerine,
water, sugar (icing or castor sugar) and shortening. Some use marshmallows in place of
gelatine and glycerine. The ideal texture is a fondant that can be stretched without tearing.
It can be worked into different shapes using carving and decorating tools.
● Lamination – refers to the technique of layering fat and dough over one another
● Parchment - Paper used to line baking tray to avoid batter sticking to the tray
● Proofing - Giving yeast time to activate leading to rise in the size of dough
● Scrape - Removing something from surface using a sharp edged instrument
● Stirring – Mixing ingredients in a circular manner using tools
● Instead of just applying layer upon layer of frosting on the cake, first frost your
cake with a crumb coat, then chill it in the refrigerator, and then frost it again to
make it more beautiful.
● Using toothpicks and inserting them in the cake to know whether it's baked
perfectly or not is good. But you can also try pressing the cake in the center, and
if it springs back instead of sinking in, it's done.
● It is better to use cocoa powder instead of flour to prevent it from sticking on the
counter or the cake pans.
● Use a paper plate as a splatter shield when using your hand mixer
● Wet your finger before fishing for a stray eggshell piece to easily remove it.
Rolling Pin
It is useful for rolling out pie
crusts, cookie dough, and
puff pastry. other ways to
crush cookies, chips, or
crackers.
Food preparation Take less time, and cooks in Takes more time as it heats
time minutes because of microwave based on traditional heat waves.
Best fit Multi purpose - Reheat , defrost Professional bakers who wants
, baking for beginners top class baking
baking is science. Excellent baking requires precise ratios, proven techniques, and
well-tested recipes.
Common Weights
1 cup all-purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all-purpose flour = 118 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup cake flour = 118 grams (4 ounces)
1 cup sifted cake flour = 105 grams (3 1/2 ounces)
It is preferred to grease the pan with Do not replace butter with oil until and
butter, ghee instead of greasing it with oil. unless mentioned
Do use butter at room temperature it will Don't use freezed butter it will result in
produce smooth and fluffy batter clumpy batter making the mixing process
difficult
Place the cake on a wired rack and let it Don’t let it sit in the hot oven any longe
cool.
Do tap the mold to remove air bubbles Do not over mix the cake better
from the cake batter
Always follow the recipe for exact Do not substitute ingredients if not
quantities for baking any goods. mentioned
1 3 tablespoon mayonnaise/
1 tablespoon ground
flaxseed + 3 tablespoon
water
Ingredients
Eggs 4 no.
Sugar 1 cup
flour As required
water As required
Method
1. Whip 4 eggs in a stand mixer until foamy, then gradually add 1cup sugar and
continue whipping until the eggs fall off the whisk in a thick ribbon (~20 min).
Yield
One 8″ round cake, 2 inches tall