Baking is the process of cooking using prolonged dry heat. It is usually done in the oven but can also be done over heated stone or manually using heated sand. There are several methods or techniques through which baking can be done but the four major ones are going to be discussed.
i. Creaming: this method include mixing of butter or butter and sugar manually with a wooden spatula or with an electric mixer until it is light and fluffy depending on the recipe at hand. This technique is a great factor in determining the overall output.
ii. Whisking: this is used in beating eggs to be used in cake baking. This method is mostly used for recipes with eggs as the main ingredient. This usually come after creaming and also determines how fluffy the output will turn out.
iii. Folding-in: this technique involves adding dry ingredients to wet ingredients and stirring gently until they are well incorporated and smooth. In cake baking, over-mixing is avoided during this technique so that the output will not be a heavy and coarse-textured cake.
iv. Kneading: this is the techniques mostly use in making pastries. This involves folding the dough (dough is a mixture of flour, sugar, liquid and fat. it is usually thick, malleable and sometimes elastic) over itself until it is smooth and non sticky. When using this technique, the work surface to be used must be clean and sprinkled with flour to avoid the dough sticking to it. It is commonly used in making bread, meat pie, fondant icing, doughnut, chin chin, etc.
However, when baking either as a hobby baker or a professional, we sometimes run out of some ingredients due to miscalculations or having too much wastage. Most of us can relate to that. Imagine having an order of 200 cupcakes to be delivered in 2 hours time and just while you are about 85% done, you realized you are out of self-raising flour. Imagine the feeling that very moment. The anger, depression, frustration all running through you at the same time. And the only solution you have handy is to go to the nearest store to get it. But then you have some cupcakes in the oven which can’t be left unattended. What will you do?
Here are some basic baking substitutions to help relieve such period;
- Baking powder: to make baking powder, take one part of baking soda, one part of corn starch, and two parts cream of tartar. Mix together until well incorporated.
- Cake flour: In this part of the world cake flour is not common in our baking store and it's a little bit expensive than our regular plain/all-purpose flour but when a recipe calls for it, don't panic. Measure 1 Cup of all purpose flour, take out 2tablespoons from it and replace with 2tablespoon of corn flour. Mix and you have your cake flour.
- Self-raising flour: this is rarely seen in our baking stores. To achieve this, take 1½teaspoon of baking powder ¼teaspoon of salt and 1 Cup all-purpose flour mixed together and you have self-raising flour.
- Custard powder: take 1 Cup corn flour, 1 teaspoon egg yellow powdered colour, and 2 teaspoon of vanilla flavor. Place in a food processor and process until well mixed.
- Caster sugar: caster sugar is that fine powder granulated sugar. It is usually smooth and not grainy. To achieve this, place some white granulated sugar in a blender or food processor and blend for some minute and you'll have your caster sugar ready.
- Icing/confectioners’ sugar: Place 1 Cup of white granulated sugar and 1 tablespoon of corn flour in a food processor and process for some minutes.
- But termilk: to get one cup of buttermilk place 1 tablespoon of white vinegar or fresh lemon juice in a cup and top with evaporated milk. Allow to rest for 5 minutes. If using powdered milk take 1/3 cup of powdered milk, 1 Cup of water and 1 tablespoon of white vinegar or fresh lemon juice and mix together this also give you 1 cup of buttermilk.
These baking substitutions are easy and simple to make. so instead of running to the store or feeling depressed when we run out of some ingredients, just get this handy and you are good.
Happy baking!
#Dolliescakes cares!!!
