How To Cook Useful Tips For Making Cakes And Pastries - Recipe
Author: Victoria Aly
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Learn how to cook "Useful tips for making cakes and pastries". Delicious recipe.
To make delicious cakes and pastries , a number of factors are of great importance such as the sequence of adding the products to the dough, the type of dish in which we will bake them, the temperature ... Let's get acquainted with some basic provisions in preparation that will help us be useful for obtaining a perfect end result.
1. First read the recipe from start to finish. Prepare all the necessary products described in it, it is important that the eggs, flour, sugar and milk are at the same temperature.
2. Before removing the sponge cake from the oven, check the temperature and find out the readiness with a toothpick. If there are no traces of the dough on the last one, then the loaf is ready and you can take it out.
3. Before you start making the cake, grease the baking tin with butter and put it in the fridge. This will make the butter firm and not mix with the dough.
4. Do not bake the cakes in a very hot oven, because their surface will harden quickly and the inside will remain raw.
5. If the sponge cake has stuck to the form, return the dish to the rack in the oven, cover with a damp cloth. This will cause condensation and the swamp will easily come off the pan.
6. The finished tops will not fall out if you do not take them out of the oven immediately after baking.
7. Fresh soft cakes are difficult to cut, but this task is greatly facilitated by the use of a wet sharp knife with a long blade. After each wipe and immerse in water again before cutting the next. This way you will get even pieces with a perfect shape.
8. If you need to divide a sheet into several thinner ones, then use nylon thread.
9. When you take the finished cake trays out of the oven, place them together with the dish on a wet cold cloth for a few minutes or in a bowl of hot water (steam will help the dough separate from the walls and bottom of the pan).
10. If the tray is stuck to the paper you are covering the form with, you can separate it with a thread that you pass between the sheet and the base, holding both ends of the thread.
11. If the base of the cake is burnt, scrape well with a fine grater or knife, then syrup, cover with cream or a thin layer of jam and sprinkle with powdered sugar.
12. Before preparing any pastry dough (especially sponge cake), be sure to sift the flour. So it will be saturated with oxygen, the dough will then be more airy.
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