PRIYANKA's BAKERY: THE CAKERY

Being a baker, there were some initial difficulties, I had faced, such as getting the consistency in weight, texture, sharp edges, etc. but with the time and practice, and with the help of internet, learning the art of consistency became easy.

the_cakery19

COMMON MISTAKES WHILE BAKING

Not measuring the ingredients: This is a very common mistake with newcomers. A teaspoon of baking powder is very different from a teaspoon of baking soda. Soda is a very crucial ingredient that can be problematic or can give you the perfect rise to your cake. It is very important to use proper measuring spoons and a digital weighing scale if you want your baking dream to come true.

different measuring tools

 

 Baking in a non preheated oven: This is one of the most common baking crimes that you won't even realize that you are committing. While we are all able to trust the temperature that is displayed on the oven, the reality is that each oven heats differently. The only way to crack this is by preheating your oven for at least 15-20 minutes before you start.

pre heated oven

Not tasting the dough before baking: This was one of my first few mistakes when I baked an entire loaf of bread without tasting Since then, I've learnt how crucial it is to taste your dough before baking it.

Using salt instead of sugar. This may sound absurd but is quite a common mistake, especially when the salt and sugar jars are kept together. Both the ingredients play their respective roles in baking but when switched can become a nightmare. I learnt the hard way when I baked a whole batch of cupcakes with salt

Not being conscious of waste: Yes, it is possible to be eco friendly while baking You can reuse your parchment paper, plastic wrap or piping bags. As bakers, we know that the material we use may sometimes lead to a lot of plastic waste Being conscious of the waste will save you time during clean up too! Also, Keep a track on your inventory to avoid buying something that you already have.

re using piping bags

Opening the oven door too often: I know you want your bread or cake to be ready. So do I, but this actually makes the process even slower. Opening the oven door causes a sudden fall in the temperature which could result in uneven baking This happened with me when I baked my first cake that collapsed as soon as I unmolded it.

Inadequate or over kneading: Honestly, one of my main reasons I began baking was because I felt kneading the dough was meditative. Though sometimes. I have ended up over kneading my dough. Kneading the dough thoroughly helps in the activation of gluten which allows the bread to rise beautifully, But here's the thing, if you knead it too much, you will damage the dough and if you don't knead the bread long enough, you won't get enough air in it. Here's a tip if it springs back immediately when lightly pressed, and doesn't tear when you pull it, it's been kneaded enough and is ready to rise.

over kneading/perfect dough

Slicing too early. Finally, more waiting Resist the temptation to slice into that hot loaf of bread. Remember, it is still cooking inside and there is still some moisture evaporating from the hot bread. So what's the hurry? Just a little more patience is what you need to enjoy that freshly baked slice of bread

Your ingredients are at the wrong temperature: When a recipe calls for melted butter, or room temperature ganache, it's important to take note of those details. As we know, baking is all about precision, and you can't substitute melted butter for room temperature butter, and vice versa. it might be tempting to throw your ingredients in the microwave, or just use cold butter, but skipping steps will only hurt the final product (trust me-been there, done that?).

(The fix: Read your recipes in advance. If the recipe calls for room temperature butter or eggs, set them out on the counter a few hours beforehand)

Substituting Ingredients: Not only Baking soda and baking powder, you are not supposed to substitute even milk for yogurt and yogurt for eggs. Why? Because the consistory and the final weight of these ingredients are very different from each other Your cake Will not have the same fedice on with original ingredients of the recipe. And as every ingredient plays a vital role in bulking, you would not consider substituting ingredients sale you do in cooking

Not using parchment paper or not greasing the cake tin properly: Parchment Paper will not let your cake stick to the cake tin. Works like magic trust me. If you are thinking about cutting costs by avoiding this one, you will pay a higher price, if your cake sticks to the bottom and you are running short of time! You can also go with the oil-flour method, but parchment works the best!

parchment paper

Keep these small things in mind and you are ready to bake with love for your loved ones. :)