5 Baking Questions We Get Asked Very Often
You guys send in hundred of questions to use every day and truthfully, we are able to answer all of you in-time but worry not, we have not forgotten about it.
There are some questions that are pretty common so we decided to dedicate an entire post for it. After all, be it newbie or pro, everyone gets stuck once in a while, right? But do not give up just yet, check out these 5 questions first (you might just find the assistance you are looking for).
Q1: Should every ingredient be at room temperature?
Believe it or not, something as simple as the temperature of your eggs or butter can have a game-changing difference and yes, your ingredients have to be at room temperature until and unless stated otherwise in the recipe.
Imagine trying to mix cold butter and sugar, difficult, right? And even if you happen to mix it the mixture will not trap in enough air thus giving it the wrong consistency.
Try to mix cold ingredients together and your cake is likely to come out dense, cookies flat or the icing full of lumps. So make sure you get the ingredients out of the fridge at least 20-25 minutes before you start mixing.
Q2: What is the best substitute for egg in baking?
Since quite a lot of people in India do not consume egg this is a question we receive almost every day. The purpose of eggs in cakes, cupcakes or muffins is to provide stability to the batter and ingredients like Greek Yogurt, condensed milk, flax egg, mashed bananas can do the same.
Though keep in mind that not all ingredients are direct substitutes. Each of them may react differently with a particular recipe and hence you should constantly experiment to find out what works how.
Q3: Why did my cake sink in the middle after I took it out of the oven?
Simply put, you haven’t given the cake ample time in the oven. Though the cake might have been golden on top, it still required additional time in the oven to cook on the inside. Your cake should have a spring-like texture.
Not sure if the cake is cooked through? Well, a simple test would be to poke through with a toothpick or a skewer. If it comes out clean, your cake is done but if it has batter sticking to it, then you should leave the cake in the oven longer.
Q4: Can broken buttercream be fixed?
Buttercream is easy to get wrong and most beginners often end up breaking it. This happens because buttercream is a mix of fat and liquid. Thankfully, breaking it isn’t the end of the world. In fact, the fix is pretty easy.
The first and foremost thing to ensure is that all the ingredients are at room temperature. If it happens to be too cold or too hot, take steps to ensure it comes to the right temperature. A simple touch of the bowl is enough to tell the difference.
Take a scoop of the broken buttercream and heat it in the microwave for about 10-15 seconds. Once heated, pour it back into the mixture and whisk. Your buttercream should now start to come together.