If you’re like me baking is like trying to find your way out of a corn maze. Here are a few tips for novice bakers from pastry chef Keiko. Check out Keiko’s website here.
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Baking is a Science
That doesn’t mean that you need to become a scientist to master baking.
It means that baking is a combination of chemistry and physics. This is great because it implies that if you use the same ingredients and do the same steps that I do, you will get the same results… every time!
You don’t need to be “talented” or have a “natural gift” for baking. Being interested in baking and having the desire to learn is enough.
Basic Tools
There are a few tools you will need to start the baking journey. Most likely, you have them in your kitchen already:
Bowls, wire whisk, (silicone) spatula, mixer, cake pans, (digital) scale, oven.
The advantage of the silicone (or rubber) spatula is that it nicely scrapes all ingredients from the side and bottom of the bowl.
If you only use a mixer, there will be ingredients sticking to the bowl (lumps of flour for example).
Not good!
That’s why I often clean the side and bottom of the bowl with the spatula and then continue mixing with the electric mixer.
The (digital) scale is a must.
Read the “How to measure ingredients” lesson if still in doubt. Leave the measuring cups in the drawer and use the digital scale instead. And…
The oven.
Baking would be difficult without an oven. Things to know about using your oven for baking:
- Always preheat the oven well. Starting baking at the right temperature is important. Otherwise, cakes will not rise or they will collapse or they will be uncooked inside.
Usually, I turn on my oven when I start measuring the ingredients. - If possible, use top and bottom heat for baking.
- If you have a convection oven with the option to turn off the fan, turn it off for baking.
In the next post, chef Keiko will go through the basic ingredients for baking. Use the sidebar to subscribe to make sure you don’t miss it. —–>
Chef Keiko is a professional confectioner and pastry teacher. On her website Keikos-cake.com you can learn to bake like a pro.
The philosophy of Keikos-cake.com is to provide delicious, first-class recipes in a way that enables “normal” people, hobby bakers, and everyone interested in good food to make these cakes and desserts, as well. All recipes are presented with videos and step-by-step instructions in downloadable pdf files.
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