5 Essential Things Everyone Should Learn Before Trying to Bake

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Updated on 08-September-2022

After a sumptuous meal, munching on a sweet cake or sugar roll is always a good idea.


Fortunately, it has become easier to order a pastry online in Singapore. There are already many shops out there that offer online bakery delivery without much hassle. However, if you want to make your dessert or snack more unique and personal, you can also try your hands-on baking.


Baking can be pretty tricky at first. One small mistake can already result in a flat, dense, or eggy outcome. Nonetheless, with enough practice and patience, you’ll surely get the hang of it soon.


To assist you, here are some fundamental things you need to know about baking.


1. Reading the recipe is important


Baking is a specific and technical process. Just one small mistake in the steps or amount of ingredients can affect the quality and taste of your pastry. Because of this, it’s always important to read and follow the recipe before you start baking.


It's advisable to read it from beginning to end until you fully understand all the steps. If you skip anything in your recipe, you will probably have a not-so appetising result.


2. Every oven is different


Ovens come in a variety. Depending on the type of oven, your pastry is baked differently at certain times, thus making the process even harder.


To avoid baking a disaster, you must get to know your oven, such as its temperature variance, rack placement, baking settings, etc. Most cakes are baked at around 180℃. You can use an oven thermometer to check if your oven is calibrated accurately.


3. Expired raising agents affect the cake taste


Many people think flour and other raising agents don’t go bad, but they do. Generally, flour has a long shelf life, but it can lose its freshness after 3 to 8 months.


Eating food made with expired flour doesn’t significantly harm your health. However, it can make the taste of your food unpleasant and affect how your cake rises. So, to be sure, always check if your flour and raising agents are fresh.


4. Egg whites and egg yolks serve different purposes


Eggs are an essential ingredient in baking. However, many beginners may not understand why certain cakes only require egg whites or only egg yolks. In fact, some may even ask for more egg white or egg yolk. Aside from the obvious, they may be unaware of the differences between egg whites and egg yolks.


Egg whites are used in many recipes to aerate and lighten the batter because they are made up almost exclusively of protein and water. On the other hand, egg yolks stabilise one liquid in another to add a smooth and creamy texture to the pastry. Knowing these differences is essential for every novice baker.


5. Your ingredients should be at room temperature


Ingredient temperature is essential in developing the proper structure in many cakes and pastries. Using room-temperature eggs, fats, and liquid is the key to achieving a great and velvety batter.


This is especially true when it comes to butter. Butter is easier to mix with sugar when it’s at room temperature. So, whenever you plan to bake, ensure to get your ingredients out of the fridge at least an hour before you start.


Conclusion


Compared to cooking, baking is a more specific and scientific process involving many techniques. Indeed, baking can seem complicated and daunting during your first few tries. Nevertheless, by constantly practising and keeping in mind all the things mentioned in this article, you'll soon be able to boast your tasty homemade pastry.


If you need a cake as soon as possible and baking one doesn't seem doable, you can always order a cake online in Singapore. Polar Puffs & Cakes has got you covered!


As an established online bakery in Singapore, we have a wide selection of cakes and pastries that you can order from your own home. Whether it's for a birthday celebration or a simple get-together meal, our cakes and pastries are perfect for every occasion. Browse our catalogue to find out what we have in store for any occasion.

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