The Most Commonly Asked Baking FAQ’s Answered 

The Most Commonly Asked Baking FAQ’s Answered 

The Most Commonly Asked Baking FAQ’s Answered 

Baking is an art that everyone can enjoy. While it might take quite a few tries to bake that perfect 3-tiered cake of your dreams, hands-on training under experts or online tips from trusted experts can make your task a lot easier.

All you have to do is be patient and keep trying. And so, we have put together a list of frequently asked questions to bring you one step closer to your dream. Happy reading!

Q1: How do I replace egg in a recipe?

While the egg is one of the most essential ingredients when it comes to baking, they can be substituted with products such as greek yogurt, condensed milk, and even mashed bananas.

However, there is no one-size-fits-all alternative available, which means that not every substitute works as a standard for all recipes. You will have to experiment and figure out for yourself which item acts as the best substitute for which recipe.

Q2: Would I get the same results if I substituted all-purpose flour with whole wheat?

Whole wheat flour can be replaced with all-purpose flour easily. However, the reverse process is a little tricky. This is because the germ and the bran in whole wheat absorb more water, making baked goods dense and lumpy. Therefore, if you are hoping to achieve the light, fluffy and airy texture, sticking with all-purpose flour would be a good idea.

Also Read: How to start a home baking business

Q3: What are the ideal substitutes for oil with butter?

Since oil cannot be whipped, it cannot replace butter in every case. It also doesn’t set as butter does. Therefore, in some recipes, butter is irreplaceable.

For example, it is butter that lends the flaky texture to pies. Similarly, if you use oil to make butter cookies, it will lead to the batter spreading too much. So you need to be careful while replacing butter with oil as it works only in a few cases.

Q4: My Buttercream split, how do I fix it?

It is easy for the buttercream to break into its constituent ingredients if it is not handled with care. If this is a problem you are often faced with, we have a solution for you. First of all, make sure that it is at room temperature. If you find that it is too warm, pop it in the freezer for a few minutes.

Similarly, if you find it to be too cold, give it a run under warm water. Another thing you can do is scoop out a bit of the buttercream and heat it until it melts. Now take the melted buttercream and whisk it along with the rest and whisk it all together until it achieves the right consistency.

Q5: Is it necessary to use ingredients at room temperature?

Yes! Your ingredients must always be at room temperature unless mentioned otherwise in the recipe to bake the perfect cakes. This is one of the golden rules of baking and unless you want to end up with dense cakes and lumpy cookies, ensure that all your ingredients are lined up on the kitchen counter at least 30 minutes before you start baking. This is especially important because cold ingredients are difficult to combine, resulting in lumps in the batter.

Also, if you are wondering whether a cake can be healthy or not, then we covered that topic in detail (if you are a health freak, you definitely want to read this).

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