Cold whites whisk much more easily than at room temperature.
Do not beat egg whites using aluminum dishes (spoon, fork, bowl …), the whites darken.
It is better to bake thin cake cakes not on the baking sheet itself, but on cooking paper. So the cakes do not break, it is convenient to remove them from the baking sheet.
After baking, the sponge cake should cool well. If you try to cut a warm or hot sponge cake, the cakes are crumpled.
Cool well before whipping the cream. Cream should be fresh, fat content of at least 30-35%. Low fat cooking cream is not suitable for whipping.
The cream is whipped with a frame mixer. Cream is considered well-whipped if its mass has increased several times and at the same time holds well on the broom.
For Tiramisu cake, expensive mascarpone cheese can be replaced with whipped cream with sugar.
Do you want to cook the most delicious desserts? We will help you with this 🙂
It is better to prepare fruit salads in advance so that the fruit has time to release its juice and create that unique, incomparable fruit bouquet.
Fruit salads can be made from a wide variety of fruits, it is important that not all fruits are either sweet or sour.
If there is no time to infuse fruit salad, then pour some fruit liqueur into it.
Stale eggs do not beat well, so we select only fresh eggs.
To determine whether an egg is fresh or not, it is immersed in a 10% solution of ordinary table salt. Fresh eggs will sink to the bottom, spoiled ones will float, semi-fresh ones will be between the first and second.
Slightly heated yolks grind faster than cold ones.
There are many quick desserts available. But we have selected some of the simplest and most popular for you. What can you quickly cook from delicious food?
For example, a layered dessert made from fruits, pieces of cookies, cream, mascarpone. Just lay out all the ingredients in layers in a glass and serve. Such desserts are based on the trifle, beloved by the British. When preparing a puff dessert, you can safely experiment with the ingredients.
A light and tasty dessert is also a smoothie, which can be prepared from a variety of berries and fruits. Curd and berry mousses can also be made in 10 minutes.
One of the popular quick desserts is chocolate-covered fruits, or fruits with cream. The original dessert is stuffed strawberries. It is enough to prepare strawberry cups and invite the children to fill them with mascarpone cheese and sprinkle with almond crumbs.
Instead of slicing fruit, you can surprise loved ones with an original dessert. To do this, take a pear and cut it into round thin slices. Mix curd with sour cream. Now coat all the pear slices, rebuilding it in the required sequence. As a result, you will get a pear tower, with layers of cottage cheese and sour cream.
You can go even further and make a real berry soup! Children and adults will also appreciate it. Sweet berry soup can be made from fresh berries or frozen.
Are your buns, cakes and cookies still far from ideal? Don’t get discouraged, it’s never too late to learn the art of culinary. These simple life hacks will help you successfully prepare any dessert.
Do not deviate from the recipe. The most important thing in preparing desserts, and especially baking, is to follow the recipe. Of course, no one denies that experimenting with ingredients is possible and sometimes even necessary. But only if you are sure of the final result. For example, adding honey to baked goods can make them less moist and airy. You don’t want to get such a dessert, do you? Therefore, when deciding to cook sweets, be sure to follow the sequence of actions and proportions. Try not to mix all the foods randomly. Otherwise, instead of a soft and porous dough, you will get a hard lump that no one will like.
Sift flour. Most housewives treat this important stage of cooking negligently. And in vain! After all, it is the sifting of flour that mainly affects the structure of the baked goods, as well as how quickly it rises in the oven. Sifting flour allows baked goods to become more airy, as more air bubbles appear between the grains. Accordingly, the yeast in the dough begins to react faster. Do this before preparing your dessert. And if you have time, then generally sift the flour twice. So you will definitely be sure of the splendor and tenderness of the texture of your baked goods.
Do not measure ingredients in glasses. When preparing desserts, almost every housewife uses an ordinary faceted glass as a weight meter. On the one hand, it is very convenient and in many recipes the weight of the ingredients is indicated in the glasses. But there is one nuance in this manipulation. Measuring ingredients with a glass is unreliable because different product weights may result. In addition, during the preparation process, you can make a mistake with the proportions, measuring half or a quarter of a glass by eye. If you want the perfect dessert, get yourself a kitchen scale. With them, you will be sure of the result of the work done.
Choose your eggs correctly. Few people know, but eggs of different ages are required to create a certain type of confectionery. So, for example, for making ice cream, it is better to choose fresh eggs. But for making meringues, give preference to the old ones. Here it is quite logical that the question may arise: “How can this be done?” You can determine the age of chicken eggs using a regular bowl filled with water. Place an egg in a bowl and observe its behavior. If the egg falls to the bottom of the bowl, then it is fresh. If it rises with a blunt end up, it is older. But if it floats up on the surface of the water, then it is better to throw it away.
Set aside special utensils for desserts. You cannot use the same utensils for the preparation of desserts, side dishes, meat and fish dishes. If you don’t want your baked goods to taste like salty foods and have distant aromas, separate kitchen knives, boards, and spatulas. And if there are not enough tools in the kitchen, be sure to purchase new ones, especially for desserts. This will prevent your sweet treats from becoming salty and smelling like other foods.
Don’t forget about time. When you start making dessert, remember to keep track of the time. If the recipe says the biscuit should bake for 30 minutes, set the timer to 28 minutes. Stay close to the kitchen while the baked goods are in the oven. When you smell a pleasant aroma, check the baked goods. Trust your instinct more than the recipe, and this way you will definitely avoid the dessert sticking.
Monitor the temperature of the oil. It turns out that butter with the wrong temperature can ruin almost any dessert. When using melted butter to make cakes and muffins, the dough will not be porous and will not rise well. Most often, oil at room temperature should be used for desserts, which, when pressed with your finger, will easily knead. But for making muffins and cookies, the butter must be completely different. For this test, it is important that the butter only melts slightly after being stored in the refrigerator. Otherwise, you will never be able to achieve a delicious golden crust.
Use a different flour. Do not be limited to trivial ideas and use different types of flour for baking. Wheat flour makes excellent shortbread dough, and oatmeal makes delicious cookies and pancakes. A mixture of wheat and oat flour is very suitable for making cakes and biscuits. But buckwheat flour can give baked goods not only a special and aromatic taste, but also real benefits. Buckwheat flour can be safely used for making muffins, pancakes and pies. When choosing flour for baking, pay attention to its protein content. Flour with a higher protein content usually produces excellent baked goods and cakes. A product with a minimum protein content is best used for making fluffy cakes, pastries and cupcakes.
Use quality parchment paper. If you are used to baking desserts directly on the baking sheet, rather change your habit. Use parchment paper. This will prevent the bottom and top of the dessert from scorching. In addition, this will allow you to avoid an unpleasant fate for a long time at the sink and wipe off the carbon deposits from the baking sheet. If necessary, you can even fold the parchment paper in half to keep it warm.
The successful preparation of any dish often depends on thoughtful organization and accurate execution of all operations. First of all, you should carefully read the recipe and all instructions; then collect all the ingredients and equipment. You should not make any substitutions in ingredients unless specifically noted in the text; in case of unjustified replacement, the taste balance may change and you will get an unsatisfactory result. Following the guidelines below will help you master the skills of making desserts and, to some extent, will guarantee success.
How to beat egg whites. The easiest way to separate the white from the yolk is when the egg is chilled. However, the whites reach their greatest volume if they stand at room temperature for 30 minutes before whipping.
When whisking the egg white, make sure the bowl and whisk are clean and dry. A small amount of yolk, water, or fat will prevent the whites from beating to their maximum volume. A stainless steel or glass bowl is recommended (plastic bowls may have an oily film even after rinsing repeatedly).
Beat the whites slowly at first, until they acquire a frothy consistency; then increase the speed. Add a pinch of salt and citric acid diluted with water to stabilize the result. Do not beat for too long, otherwise the whites will dry out and become lumpy.
You can beat the whites until you want them. If, for example, you want to get soft peaks after removing the whisk, then a sign of this consistency would be a decrease in peak heights while maintaining them. If you want to get the consistency of hard peaks, then their sign will be the preservation of height and shape.
Transfer the squirrels to another dish immediately, otherwise a delay in time will lead to a decrease in their volume. After that, you cannot whisk the mixture or stir in the usual way. The term “stirring” should be understood as “stacking the layers”.
Dissolving gelatin. Gelatin is used at the rate of 4 g per 100 g of liquid. It is first soaked in plenty of cold water. When the grains become transparent, the gelatin is thrown on a sieve and allowed to drain off the water, then combined with a warm liquid, stir well, bring to a boil, but do not boil.
Whipping cream. First of all, you need to chill the cream, bowl and whisk: the cold keeps the fat solid, so the cream takes on a large volume.
For optimum volume, whip the cream in a deep, narrow bowl. As practice shows, 1 cup of 25-30% cream should yield 2 cups of whipped. Whisk until soft peaks form. To check if the desired consistency has been achieved, remove the beater: the height of the peaks should decrease, but the peaks themselves are still preserved. Do not overdo it or the cream may turn into butter.
Features of baking. Measure all ingredients accurately and accurately. To get the required amount of flour, spoon it into a dry measuring cup and then smooth with a rectangular metal spatula. Do not shake the cup or bang it on a hard surface.
Use a baking dish of the size indicated in the recipe. The wrong choice of shape will lead to the fact that the dessert burns at the edges or falls through in the middle.
The temperature in the oven may vary depending on the model and manufacturer. Therefore, check the readiness of the dish in the ways indicated in the recipe.
Features of the preparation of confectionery. Using a stirrer or two knives, grind the shortening, margarine (butter) and salt mixture, making sure the individual pieces are the size of a pea. Add the liquid (one tablespoon at a time), stir with a fork, so that the mass acquires the consistency of a dough.
If the dough sticks to your hands, put it in the refrigerator for a while. The easiest way is to roll out the dough using a cloth-covered rolling pin and a piece of cloth. To do this, dust the rolling pin and cloth with flour, after which you can easily and quickly roll out the dough. A tough pie crust is often the result of using too much flour and too much effort in rolling the dough.
Roll out the dough into a 3 mm thick circle; the diameter of the circle should be about 2.5 cm larger than the diameter of the mold at the edges. To shape the circle into shape, roll the dough lightly on a rolling pin. Then transfer the dough to the mold and unwind carefully. Gently press down on the dough with your fingers, being careful not to stretch it or leave scratches, otherwise the dough will shrink when baking.
It is said that the crust of a pie is often “blind baked”; this means that the crust is cooked before the filler is placed. To prevent the crust from swelling during baking, you can place foil filled with beans or rice on top of the crust. Then bake until tender. Remove foil and weight; return crust to oven for finishing or chill before placing filler
Few of us dislike desserts. Today we will tell you the secrets of making the most delicious desserts! 🙂
Brush the dough with egg yolk for about 5-10 minutes. before baking.
When whisking the egg white, be careful not to get the yolk on it, as this will make whipping difficult.
Bake small items at a high temperature, large and thick cakes at a lower temperature, but for a long time, so the whole dough will bake well.
The readiness of large pies can be seen by the bottom crust: in the finished product it will be ruddy and will easily separate from the sheet.
The product will feel soft (top and bottom crust) if covered with a cloth while it is still hot.
There are three types of baking temperatures: moderate (130-180 â—¦ C), medium (180-220 â—¦ C), high (220-270 â—¦ C). The temperature in the oven depends on the type of dough, the size and shape of the product.
For frying donuts, pies and other similar products, the fat temperature should be 170-180 â—¦ C.
Good and tasty desserts (as well as food in general) can be beneficial for such a difficult thing as drug addiction treatment. After all, it is very important for a person struggling with his addiction to find some kind of outlet, and the sweet just can become it.
The flour you use to make cookies, cakes, etc. be sure to sift, even if you only need a few spoons. Why? Flour tends to cake quickly, and when sifting it is enriched with air, then your dough will always rise well.
Fresh flour absorbs less liquid than old flour, so when you seem to bake a cake according to the same recipe, it can come out differently every time. This is precisely the reason. Only with experience can you learn to determine whether you need to add a little more water or flour to the dough than indicated in the recipe.
Store flour in a cool and well-ventilated place. Try to sift and ventilate it at least once a month. In a humid room, flour becomes musty, and when stored in a very warm place, it tastes bitter and takes on an unpleasant odor.
Before adding to the dough, the baking soda should be diluted with a little water or mixed well with flour.
Grease the sheets or baking dish with thick grease.
To help the egg whites churn easily into a firm foam, place the eggs in the cold for about 1 hour.
If yeast is added to baked goods, then their average dose is per 1 kg. flour is from 20 – 40 gr.
Yeast should be stored at a temperature not exceeding 3-4 â—¦ C.
