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Monday, 30 January 2012

6 Baking Secrets Revealed

For all those who bake at home, we all get recipes from various sources; websites, cook books and even family & friends. Sometimes the terminology used in the recipes while mixing can be a bit confusing. I've put together 6 baking terms used in recipes so that if you encounter them next time, or for the first time ^_^, you can understand what they mean exactly.

Baking = Love


1.) Creaming Method

This is when butter or margarine is beaten with an electric mixer or a whisk, with sugar until the mixture is light and fluffy. This method can take 2-3 minutes with an electric mixer or if by hand, can take up to 5 minutes. Milk or any other liquid is then added a little at a time, stirring continuously. If the mixture curdles, stir in a little flour, then continue adding the liquid. Fold in the flour, a little at a time, stirring slowly. This mixture will be thick and creamy with an opaque look. It can be poured or spooned into the tin.
Creamed batter
2.) Folding Method

This is simply the process of pouring flour or any other dry ingredient, into a creamed or melted mixture, a little at a time, while stirring slowly. Generally a wooden spoon is used to stir in the dry ingredients.

3.) Melting Method

This is ideal for honey, molasses or syrup cakes. Place the butter or margarine in a saucepan over low heat. When the fat has melted, remove the sauce pan from the heat and add the honey, molasses, etc. Mix well until blended. Let it cool and then mix in other liquid and sugar. Carefully fold in other dry ingredients.
Melted batter

This method is also used if melting cooking/block chocolate for baking. However, the chocolate is melted using a double boiler or, if you don't have one, two cooking pans.
Double boiler - can be found @ supermarket
Boil water in a large pan, then lower the heat and place another pan above the first. Put the cooking chocolate into the second pan and slowly stir the chocolate with a wooden spoon until melted, remove from heat and use accordingly.

4.) Rub - In Method

 This is when you sift the dry ingredients into a mixing bowl. Chop the cold butter, margarine or shortening and rub it into the flour with fingers or a pastry cutter, until the mixture resembles fine bread crumbs. Blend in the liquid and sugar. The mixture will be thick and smooth. It should be free from lumps.

5.) One Step/ All-in-One Method

Sift dry ingredients into a mixing bowl. Add sugar and all other ingredients. Mix well with a wooden spoon until thoroughly blended. The mixture will have a thick consistency and be light and glossy. It can be poured or spooned into tin.


Wherever you get your recipes from, always enjoy your baking ^_^

2 comments:

  1. Insightful stuff, obviously baking isn't about tossing it all in and mixing...

    ReplyDelete
  2. yea, it really isn't, it's an exact sciece :)

    ReplyDelete