![]() If your oven hasn’t been calibrated recently, it may deviate by up to 30 degrees, which can adversely affect various baked goods, from cakes to macarons. Utilize an oven thermometer! Don’t solely rely on your oven’s temperature setting. ![]() This improper measurement can result in dry and dense baked goods. Avoid packing the flour into the cup, as it can lead to using too much. Once it’s overflowing, use the back of a knife to level it off. Gently fluff the flour with a spoon, then spoon it into the measuring cup. Take all ingredients out of the refrigerator 30 minutes to an hour before baking for optimal results.Īccurately measure your flour! While using a kitchen scale provides the most precise measurement, if you’re measuring by volume, spoon and level the flour. This allows for easier incorporation into the batter and results in better texture. Increase the mixer speed to medium and continue beating until stiff peaks form.Įnsure your ingredients are at room temperature! It’s important to have ingredients like butter, eggs, milk, and yogurt at room temperature before baking, unless the recipe specifies otherwise. Then, reduce the mixer speed to low and gradually pour in the gelatin mixture, ensuring thorough incorporation. Whip the mixture until it begins to thicken and soft peaks form.
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