5 baking mistakes you didn’t know you were making
Even a pro baker can always make mistakes while cooking. From reading the recipe to making the dough one can always make mistakes. Here are some of the mistakes you might want to take note of.
1.Never open the oven door before the cake (or cookies, or pie) has started to set. This typically happens at the 20-minute mark for cakes to ensure even and complete cooking. Opening the oven door releases enough hot air to change the oven temperature, which can make for an undercooked or unevenly baked cake.
2.Always use ingredients left at room temperature. Take sugar as an example. When mixed into room-temperature butter to make cookie dough, its jagged edges carve out tiny air pockets in the butter. These air pockets allow the baking powder or baking soda you later add to the mix to expand and create a light texture. If the butter is too cold, the sugar can’t create those pockets as easily, which can affect the fluffiness of the end result.
3.When making meringue its absolutely important to ensure that the bowl and whisk are free of any grease or residue. Even a tiny bit of contamination can lead to spoiling the mixture and its texture.
4. It is important to let your cupcakes cool before frosting it. Yes, you might want to lay your hands on that delicious cupcake but if you put the icing before it cools it could melt off.
5.If you want your cake to be soft and moist avoid overmixing your batter. Mix the batter only until no more flour shows. This way you can avoid a hard and chewy muffin.