Tip Tuesday: Baking Terms Vol. 1
Most people can follow instructions or directions and a recipe is just the same, however, recipes are riddled with baking terms that may throw the novice baker through a loop. I have listed some common terms you may find in a recipe along with the definition. Knowing these basics, and learning to follow a baking recipe exactly(remember it is a science!) will help you in creating a delicious dessert.
1. Bake: seems simple, but do you know what it really means? To bake is to cook with dry, radiant heat in an oven.
2. Batter: A mixture of ingredients, commonly flour, eggs, dairy or other ingredients that is a liquid(able to pour).
3. Beat: Beating is the process of stirring together very rapidly in order to incorporate air. Could be achieved using a spoon, whisk, electric mixer, or a food processor.
4. Blend: Similar to beat, blend is to stir ingredients together until mixed well.
5. Caramelize- Let me start with yummmm! Caramelize is to heat a sugar substance until it begins to turn brown.
6. Combine- Stir ingredients together JUST until mixed.
7. Cream- Typically creaming is the process of beating sugar and butter together until a light, cream texture is achieved. This method adds air to the batter and helps the leavening process. (Sometimes eggs are also added in the creaming process)
8. Cut In- I sure many of you are familiar with this term when painting, however, in baking cut in refers to incorporating butter(or another solid fat) into flour just until is creates small granular pieces resembling sand. This is achieved with a method of using two knives, fork or pastry cutter in a cross cutting motion.
9. Drizzle- We drizzle all sorts of toppings on our cupcakes here at The Cake Boutique. This term refers to pouring a thin stream of liquid on top of something.
10. Dust- Is when you coat the surface with a light sprinkling of a dry substance.
11. Fold- This is a delicate process of combining two substances in an effort to not deflate the texture. To fold, use a spatula, fold the bottom of the bowl up over the top- turn the bowl and repeat the process.
12. Glaze- Coat with a thicker, sugar based sauce.
13. Grease- To coat the inside of a baking pan with oil, butter, or lard to prevent sticking.
Stay tuned for next tuesday and the second half of our terms!
1. Bake: seems simple, but do you know what it really means? To bake is to cook with dry, radiant heat in an oven.
2. Batter: A mixture of ingredients, commonly flour, eggs, dairy or other ingredients that is a liquid(able to pour).
3. Beat: Beating is the process of stirring together very rapidly in order to incorporate air. Could be achieved using a spoon, whisk, electric mixer, or a food processor.
4. Blend: Similar to beat, blend is to stir ingredients together until mixed well.
5. Caramelize- Let me start with yummmm! Caramelize is to heat a sugar substance until it begins to turn brown.
6. Combine- Stir ingredients together JUST until mixed.
7. Cream- Typically creaming is the process of beating sugar and butter together until a light, cream texture is achieved. This method adds air to the batter and helps the leavening process. (Sometimes eggs are also added in the creaming process)
8. Cut In- I sure many of you are familiar with this term when painting, however, in baking cut in refers to incorporating butter(or another solid fat) into flour just until is creates small granular pieces resembling sand. This is achieved with a method of using two knives, fork or pastry cutter in a cross cutting motion.
9. Drizzle- We drizzle all sorts of toppings on our cupcakes here at The Cake Boutique. This term refers to pouring a thin stream of liquid on top of something.
10. Dust- Is when you coat the surface with a light sprinkling of a dry substance.
11. Fold- This is a delicate process of combining two substances in an effort to not deflate the texture. To fold, use a spatula, fold the bottom of the bowl up over the top- turn the bowl and repeat the process.
12. Glaze- Coat with a thicker, sugar based sauce.
13. Grease- To coat the inside of a baking pan with oil, butter, or lard to prevent sticking.
Stay tuned for next tuesday and the second half of our terms!
Comments
Post a Comment