Baking techniques

Different baking techniques would result in the different texture of the baked goods and it is extremely important for us to use the proper baking technique so that whatever we bake comes out perfect. Here are some of the commonly used techniques in baking.

Cutting in
This technique combines fat (butter) and flour together but still preserving shards of fats in the mixture. These shards become flaky when baked. To cut the butter into the flour, you can use a fork, two knives, a food processor or a pastry blender.

Docking
Docking is pricking small holes into the dough. This helps to vent steam created in the oven during baking. You can use a fork in replacement of a dough docker to pricking the small holes on the dough surface. This is important for crisp cookies

Folding
Sifted dry ingredients are folded into the egg mixture by drawing the whisk through the middle of the bowl and back in a circular motion. This incorporates air into the mixture

Creaming
Creaming butter and sugar is responsible for creating the texture of cookies and cakes. The mixture formed captures air bubbles which allow crisp cookies to be formed. The longer we beat the batter, the lighter the colour of the batter and the batter becomes creamier and has a more uniform texture.

Rolling

This process involves flattening the dough to an even thickness before using the dough. Remember to flour your work surface before rolling out the dough to prevent the dough from sticking to the work surface. Using a spatula would also come in handy as it allows you to remove the dough easily.

Roll the dough from the centre to the edges in ONE direction so that the gluten does not toughen. If the dough is soft and sticky, you can chill the dough before using or place a cling wrap and parchment paper between the dough and the rolling pin to prevent the soft dough from sticking to the rolling pin.

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