1. Clearly I follow the recipe and do not replace the product
I have always strictly follow the recipe, except for one thing, which I'll discuss in paragraph 7.
When I design a new recipe for dessert, it does not always work out perfect the first time. Sometimes it takes more than 10 attempts. When the ideal is found, I do not change it and repeat all the steps clearly. If you replace any ingredient on the other, the result will be different.
2. Weighed, I do not use glasses
I am afraid of recipes in which the composition registered in the cups or teaspoons. Cup or spoon is not possible to measure the exact amount of a given ingredient.
Another problem is that the author is able to measure out one cup of the recipe, and you use a smaller or larger volume. Then at best you can get, for example, savory pastries. And at worst - just translate products.
3. I use different utensils for desserts and regular meals
For dessert my dishes, which I never use in the preparation of conventional food, such as vegetable stew. The smell of garlic and onions easily absorbed into the silicone or plastic, and it is then very difficult to withdraw.
If you then cook in the same pot butter cream, then it will give the onion smell. The same goes for the baking, the dough is very well absorbs excessive odors.
4. I give the baking time to mature and properly cool
Most baking I have not fed immediately after cooking. Biscuits, cakes, bread and more mature and I leave to soak own moisture.
To do this, it is important to cool cakes. I recommend to cool on a wireThus creates natural ventilation and biscuit will not be wet bottom. Immediately after the cooling pack pastries in a tight bag and put away in the fridge.
Due to this, the moisture remaining in the baking evenly distributed inside. Of course, it is not necessary to use this method for a crisp and dry desserts.
5. Check before using eggs
I always try to buy eggs from a single manufacturer, but often in the same party comes spoiled egg. In order not to spoil the pastry one egg, I smash each egg in a separate bowlIf everything is in order - to the iridescent bulk.
6. I use only fresh products
Perhaps this is the most important thing of all, which I described earlier. I always check the shelf life before use.
Even one overdue ingredient can ruin all your efforts and pastries have to throw out. In addition, most of the products in fresh form is much more useful and make cakes taste better.
7. Bake in less time than is required
The only time where I can move away from prescription - time or temperature baking. I always look at the time specified in the recipe and bake for 10 minutes less.
When the time comes, check availability, and act on the situation. All oven bake differently. Someone works well top heating, someone even a gas oven and heats only the bottom.
I therefore recommend to bake in view of features of your oven and check the readiness little earlier than is required in the recipe.
I'm sure you can help my advice and your baked goods will turn out perfect. In this post I said not all of his advice, but I will share them in future articles - subscribe to not miss them.
Leave your secrets in the comments, I'm sure you have something to share!