There’s a different sort of pleasure in biting into soft, fluffy bread or hearing that satisfying crunch of exquisitely browned cookies. Preparing baked goods to perfection like this requires more efforts than merely following the recipe instructions to the letter. Right from how to measure the ingredients to what type of oven to use - there's a lot more that goes on behind the scenes to give you the delicious cake that you desire. At Hafele, we unfold 5 baking secrets that help you take a step nearer to cooking like a professional chef.
1. Take precise measurements.
When it comes to baking, measurements can make or break your cakes and soufflé! The key here is to measure the ingredients as accurately as you can. It works well if you have a kitchen weighing scale, but don't fret if you don't own one! Buy yourself a good set of measuring cups and spoons, and you're all set to bake.
When it comes to adding dry ingredients like flour to the measuring cup, use the "scoop and level" method. First, add the scoops and spoonful of the amount you need into the cup and then level off the excess with the back of your spoon. It makes sure you get the measurements correct.
2. Understand Oven temperatures.
Temperatures are your best friend when it comes to the science of baking. And the first rule is always to preheat the oven before putting the baking tray inside! Often, recipes state that you need to preheat the oven to 180-degree Celsius (350 F). When set to this temperature, a reaction occurs that not only imparts rich flavour into your food but also perfectly turns your cookies golden brown, gives a nice crust to the bread, or a sizzling sear to that steak!
Another thing to keep in mind is that oven temperatures are indicative and fluctuate around. While it is often advised to get a thermometer to combat this, Hafele ovens may eliminate your need for one. Our oven displays accurately show you the set as well as the actual temperature inside the oven. There’s even a built-in meat probe that will help you set the core temperature for the meat to be well-cooked.
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3. Learn to use Yeast
Yeast, when activated correctly, is the magic ingredient that helps your bread dough rise beautifully! There are three types of yeast - fresh, fast action, and dried active yeast. Active dry yeast is what we generally use to bake at home - All you have to do to activate it is put the yeast granules to the bowl, add some sugar, and pour warm water on it. After 5 to 10 minutes, the yeast will foam up and is now ready to be used in your baking.
4. Add your ingredients at room temperature.
When the batter is blended at room temperature, the added ingredients emulsify together to later give you the light and airy treats you crave for. This is why you should add the butter, eggs, and milk at room temperature. Avoid using eggs and butter straight from the fridge. Instead, keep the eggs in a bowl, add water, and let them rest for 5 minutes. For the butter, the consistency needs to not be too hard or even melted. Pop it in the microwave for 10 seconds to give it a soft texture.
5. Use different types of baking functions to suit your needs.
A necessary step when learning the ropes of baking is to know the different types of ovens - Convention and Convection. The Conventional oven is a traditional one that heats your food from the bottom to gently bake it. It is preferred for baking cakes, custard, soufflé, flatbreads, or waffles.
On the other hand, the Convectional oven has a fan inside that distributes hot air evenly to help cook the delicacies faster. It is ideal for savouries that need to be braised on the top like meat roasts, crispy cookies, and casseroles.
Hafele's built-in ovens offer you both features in one oven to give you maximum baking benefits. You can use the classic baking feature as well as the convectional feature accordingly, to suit your time and needs.
Now that you know the basic tips and tricks, it’s time to put this information to use. So wear that apron, get a spatula, and start baking!