Baking Tricks | food guest blog post
Food

Genius Baking Tricks for Every Professional Baker

How many of you have considered quitting your 9-to-5 career to spend all your time baking cakes? I tell everyone that the dream is still alive and quite well. I left a journalism job where I worked for three years to pursue hands-on experience in a kitchen other than my own. With no formal training or professional culinary expertise, I landed a job in one of the most popular bakeries. But people could also join the baking classes in Chennai for better results.

Beware of gluten. 

But not for a similar reason as your gluten-free pal does. Things begin to get severe once the gluten appears at the party. This protein composite, made from wheat and other grains, helps bind the components into one harmonious part—but if you use it around too much, it would become aggressive and ruin your baked goods.

Here’s a good rule for traditional baking: Once you’ve poured the flour, try to manage as little as possible (unless your bread is yeast-leavened, in which case you’ll need to have the gluten for formation). This is Baking 101, and I’m trying to demonstrate how to make a when you’re baking cookies, cupcakes, or brownies. 

Never, ever waste anything.

Get on onboard with just what your grandma already knows: baking waste is a thing of the past. Nowadays, people are genius at converting scraps into profitable products. Do you even have cake tops that have been leveled? Stack these into little layered cakes (I’d prefer to eat the icing than that of the cake as it’s frosting). And if you roll up your overworked pie dough scraps with jam or dip them in cinnamon sugar, your colleagues would go crazy for them.

Also, don’t neglect to scrape your bowl. A tablespoon or two of leftover dough would quickly become a brownie when profits depend on optimizing productivity. 

Try a unique way of rolling out your batter. 

With this odd trick, you may turn your chocolate baked goods! Use cocoa butter rather than flour to roll out chocolate bread and cookies. It’s also nonstick; rather than providing the dough a flat, powdery texture, it’ll make it…chocolatey. That’s never been a point of disagreement.

Clean as you go.  

I used to believe that there would be a “clean-as-you-go” person, similar to how there is a sort of person who still doesn’t come out of the kitchen with flour in her head. Unfortunately, that’s not the case. It’s a talent that can be developed and therefore should be. I established my workstation, gently wiped the countertop between those processes, and put things in the wash as I completed. When I use a pan in the oven, I make sure it isn’t too hot.

Everything should be lined. 

Make parchment paper your new best friend. Buy on pre-cut springform and sheet pan slips if you bake regularly. You might have to scrub the pans later, but you won’t just have to soak them for six hours and finish up with more flour in your head.

Could you give it a rest?  

The dough for the cookie. You should take a rest from it. You can bake it straight away to get a cookie; however, you won’t get the same flavor poetic or crunchy, chewy-middle contrast until you refrigerate (or freeze). We rest for most of our cookies two times: first after mixing and then again after shaping into balls, rendering them tastier and more consistent in size and shape. If you’re worried about fulfilling last-minute cravings, I recommend keeping a pre-rolled batch of your preferred cake batter in your refrigerator.

Bake what you crave. 

“I strive to always think about what I would like to eat,” my boss said as he illustrated a bar cookie with a thick jam topping. While recipes could provide great information, our gut instincts could sometimes lead us somewhere genuinely extraordinary. That might mean additional bacon bits to your preferred chocolate chip cookie recipe or doubling the crumbs topping on your coffee cake. Yes, baking is a meticulous profession, but the key to baking is love, and I would take slight liberties while making signature recipes.