Some experienced cooks dread pastry. Reputed precise and delicate, it is yet within your reach as long as we follow our advice.
Eggs (too) fresh
You think that to make a good cake, you need good fresh eggs? Well no. If you want to whip up whites, it is better than your eggs have a few days, and they do not come out of the fridge. The ideal? Clarify your eggs the day before (separate the yolk from the white ), keep your whites in a sealed box in the refrigerator, and take them out of the fridge one hour before beating them. Add a pinch of salt or a dash of lemon juice at the time of whipping, in a perfectly clean container that is available from wholesale baking supplies providers, the fat preventing them from climbing.
A heavy hand on yeast
You want a nice cake well inflated? Are you tempted to increase the dose of yeast a little? Fault! An excess of yeast has the opposite effect and makes your cake rise less than the right dose. To be sure of your shot, you can buy flour with yeast incorporated. When it comes to puff pastry, never add yeast. While adding yeast, it is the guarantee to have cabbage all flattened.
Cold butter, soft or melted?
If the recipe specifies the nature of the butter, it is because there is a reason. A cold butter makes it possible to sand a dough (to make Christmas shortbread for example), a melted butter brings mellowness (in a chocolate cake). If you use a liquid butter instead of a soft butter, your device will not stand, and the cake will suffer. Need a quick fix? We gave you all our tips to soften the butter in seconds.
The right mold to keep the fries
If pastry recipes specify the size of the mold, there is a reason. Your cake will not cook the same way lost in a large mold or packed in a small one. No question of making cupcakes with the recipe of a cake without adapting the cooking time. If you do not have the required mold size, watch for cooking by pricking the tip of a knife in the center of the cake. It must come out dry to indicate that cooking is complete.
Once the cooking is over, it's still not won
Your cake is cooked, are you satisfied? Stay alert. No way to leave your pastry in the oven, even off: it would continue to cook. For small cakes, it is even recommended to cool them on a rack, because in their mold in contact with the oven plate, they could dry out. For large cakes, however, let them cool in the mold before unmolding. Hot, they are still fragile and could break at demolding. Beforehand, you will have taken care to butter your mold, or even sprinkle it with flour to facilitate demolding.
Choose the right recipe, and follow it to the letter!
While for quiches, mixed salads, pasta or simmered dishes, we like to make our tricks adapt, improvise, change the ingredients, not in pastry. Follow the cooking times carefully, the temperature including the rotating heat or not, the measurements. And do not you dare to change the wheat flour for the rice flour? Intolerant to gluten, you probably know it! The vegan also has all sorts of tips for their cakes, tested and approved side equivalences. Also look at the origin of the recipe. We find anything and everything on the Internet. It is not important for us to throw flowers, but you are sure to find cake recipes as delicious as they are serious!
