Four steps in the list of tips before us, starting from the whipping stage, through the preparation stage, and baking, to proper serving, printing, and hanging on the refrigerator.
The whipping stage:
- First, separate the yolks from the whites when the eggs are cold.
- Egg whites – should be whipped at room temperature. Make sure there is not even a single drop of yolk or fat in the whisk.
- Be careful not to whisk in plastic utensils, but rather in metal ones (fat tends to stick to plastic utensils).
- The eggs should be beaten at room temperature. It is recommended to use a high-power beater, such as a KitchenAid mixer with a power of 0.5 hp.
- Removing a yolk that has fallen into the white - take half a broken eggshell and bring it close to the unruly drop of yolk and "fish" that drop of yolk. It's hard to believe, but the drop seems to be "sucked" in.
- To get an especially hard white foam, you can add a little cornstarch or powdered sugar and lemon juice while whisking.
Preparation stage:
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- To roll out the dough, sprinkle flour on a plastic cutting board and roll out the dough on it.
This action prevents the dough from sticking to the work surface and the flour remains between the grooves on the cutting board.
- The baking powder should be added at the end and near the end of baking because its effectiveness begins the moment it comes into contact with the liquids.
- Always make sure to grease the pan before baking.
- For crispy pastries, it is recommended to place a pan with water at the bottom of the oven to create moisture in the oven.
- Cheesecake - To help the cake not fall and maintain the appropriate moisture, it is highly recommended to bake the cake at a low temperature of 150 degrees and place the pan in an empty pan with about a cup and a half of water.
- Crispy dough – When kneading and rolling, avoid overworking it, which will cause it to lose its crispiness. It is also recommended to roll it out between 2 lightly floured sheets of parchment paper.
- When baking a cake with raisins, it is advisable to coat the raisins in flour to prevent them from sinking to the bottom of the pan.
Baking stage:
- It is recommended to preheat the oven.
- It is recommended to be careful not to remove the cake before baking is complete. Opening the oven door again and letting in a gust of cold air could cause it to collapse.
- You can check the baking level of a cake by pressing lightly with your fingers on the center of the cake - if the cake springs back, it is ready, and if there is a hole left, you need to bake for a few more minutes.
- Another method is to stick a toothpick or thin knife in the center of the cake. If the toothpick or knife comes out dry, the cake is ready.
Submission stage:
- Cutting a cold cream cake - dip the knife in hot water.
- Chocolate itching - To relieve itching, it is recommended to freeze the chocolate before scratching.
