I'd like to get better at baking. Unfortunately, I don't know how to improve. Yes, I know that if you do it more often, you'll get better, but I don't seem to see any progress.
What can I do to improve? And what recipes would you recommend trying?
(3 votes)
Loading...I need butter for baking, but it's solid. Can I put the butter in the oven with the packaging? I've already put it in.
Hello, I still have some coconut flour and corn flour at home, both of which unfortunately expired a year ago. But I have to get rid of them because I'm running out of space at home and would love to use up everything that's expired, so I'm basically giving away the homemade cake. To be…
Hey, I would like to make the following chocolate cake recipe and my question is whether I can use homemade powder instead (the recipe doesn't specify which protein powder to use, it should only be a multi-component protein powder. I have 2 different homemade ones: 1. Recipe: 20 g oat flakes, 15 g hemp seeds,…
Or should I wait until it's at room temperature? In that case, it would be fries. I think they'd be a bit crispier if you put them straight into the oven cold, but is that safe?
Baking is really easy. You just have to stick to the recipe and know how the oven works. There are ovens that quickly become very hot and others that are slower. This can then have an effect on the back result (burned, or not yet done).
Whether the dough is already through, it is possible to test by pouring a sash and pulling it out again: if stick sticky dough residues adhere to it, the dough is not yet through.
At cakes you need fine feeling for filling and decoration. You should also be a little creative and you have to be patient.
Actually, you just have to stick to the recipe when baking. When cooking it is possible to experiment, not when baking.
Simple agitator cakes etc. should always be successful. You don’t have to do yourself at artful cakes.
To learn the profession of baker it takes 3 years. This is just the training, only after that it’s really going on. And the trainees have instructions and vocational school.
As a hobby baker, you can’t expect this to work with you. It’s inconvenient that you only learn with a lot of practice.
You could start with a classic backbook, for example by Dr. Oetker. You’ll get all the basics on it. You have to look and practice the rest, practice, practice…
https://www.medimops.de/oetker-dr-oetker-backbuch-backen-macht-freude-broschiert-M03767000458.html
https://www.medimops.de/dr-oetker-teenie-backbuch-bonded-Edit-M03767017245.html
https://www.chefkoch.de/rs/s0/backen/Rezepte.html
The question is what you really want to be better.
mix ingredients, safer in handling ingredients and processes,
bring consistency of finished product closer to your idea,
become faster or more routined….
Depending on what you have to do, or vary the recipe / execution…
It only helps practice. What else, unfortunately, does not help to get better. And then just try as many new recipes as possible and just don’t get underwhelmed by setbacks
https://www.youtube.com/@marcelpaa
I can only recommend the channel or its recipes at the most.