I have always loved baking. Baking used to be a weekly affair for me during my uni days, especially when I was studying in the UK. Whenever I'm stressed out, I'd jog along the quaint canal from my university all the way to Tesco, which is about 3km away, and buy butter (because butter is so affordable there!) and all sort of baking goodies, whip out some baked goods and share it with my friends (because it's wayyy too fattening to have it all on my own too!). And also, my rental fee is inclusive of utilities bill so I wasn't worried about racking up my electricity bill :p
After I've graduated, I found myself baking lesser and lesser until about February this year, I've decided to reclaim part of myself, to do more things I truly enjoy doing and picked up baking again. I try baking at least something once a week.
1. Baking is essentially SCIENCE
Over the weekend, I made this pineapple coconut cake. It looks great, smells great.But after one bite I could tell that something was terribly wrong with the cake. It was bitter.The chemical reaction between your ingredients
Sometimes, certain food compounds will react with another food compound to produce...undesirable effects. Like pineapple and dairy products. And hence, the order in which you mix your ingredients matter. The type of ingredients you use matter. Do not interchange baking powder with baking soda. These are different ingredients that might mess with the chemical reactions!
Also, remember how we were taught to avoid wearing black clothes on a hot day because the colour black absorbs more heat? Well, this is applicable for baking too!
Watch this amazing Ted-Ed video for more explanation!
And this - one of the best Scientific baking video about the Science behind chocolate chips cookie!Also, have you ever followed a recipe's direction exactly, but when you followed the recommended timing of baking, you'd find your baked goods looking under-baked/over-baked? This might be caused by the
Colour or material of your baking tray/pan
Watch this amazing Ted-Ed video for more explanation!
And this - one of the best Scientific baking video about the Science behind chocolate chips cookie!
One of my favourite baked goods - the chocolate coconut blondies! |
2. Accuracy is the key
While cooking is more of "agak-agak" (approximation), following your heart/your instincts, and eye-balling. Baking relies a lot on ACCURACY. Accuracy in terms of:
a. Weight of ingredients
If the recipe calls for 200 grams of sugar, make sure you use 200 grams of sugar, exactly! It's always helpful to get a digital scale.
Why is this important? As mentioned above, baking is essentially science, more specifically, chemistry - if you took chemistry in school, you'd know how important accuracy is. Like for the neutralisation process - too much acid will cause your solution to be acidic rather than neutral - it's the same for baking too.
No comments :
Post a Comment