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Just in time for all those baking adventurers, today we’re talking 7 baking tips and tricks for some helpful pointers when you’re working on all those sweet treats!
The winter season is approaching, and I do not doubt that if you haven’t already been tempted to bake all the things, you soon will be. If the increasing number of recipes and pictures of cinnamon buns isn’t a sign, I don’t know what is.
There’s something about winter that makes me want to bake even more than I already do. All those warming delicious treats just waiting to be made. Steaming hot puddings, buttery chocolate brownies and freshly baked cookies are calling…
It’s pretty safe to say that baking is one of my happy places. Right next to eating all the delicious types of food, dessert included!
This post is dedicated to all the fun times ahead as you whisk your way through those recipes.
So, let’s get stuck into it, shall we? Here are 7 baking tips and tricks …
1. Mix Until Just Combined + a Mixture Doesn’t Always Need to Be Homogenised Before Adding in Additional Ingredients
Baking can involve a lot of precision, both in measuring and in mixing.
Mixing is particularly important for things that include egg whites which are carefully folded into a mixture of any kind of raising agent and flour.
The majority of the time, mixing until just combined is a simple way to ensure you don’t overmix or deflate the mixture. That means mixing until the ingredients have just been incorporated together, and you can no longer pick out/ identify the individual ingredients added to the bowl. Then you stop, no more, that’s enough. Most of the time it’ll just be until you can no longer see any bits of flour. Because biting into a flour pocket is not fun at all.
For this, I suggest you use a rubber spatula, which can help you scrape down the sides of the bowl as well as the bottom. Because that’s where most of the leftover bits will remain. Whisks also make pretty good tools to mix with too, as long as you use them gently. All the prongs help to incorporate the ingredients easily. For example, when you’re folding in a portion of egg whites to loosen up a batter, you can use the whisk to start the process.
If you’re curious about what rubber spatulas to use why not check out my Kitchen Essentials Checklist, it’ll give you all the details, plus a few extras! (see the form below)
Another tip: It’s also perfectly ok in some cases to undermix a little in the first stages of mixing. This particularly applies if you’re required to mix ingredients in stages. The mixture won’t need to be fully homogenised before adding in additional ingredients and further mixing. Save your energy for other things! Especially for cakes that only just require the gluten to be developed enough to hold its structure when baked.
So, utilise a rubber spatula, mix until just incorporated and do a little less mixing before adding in those ingredients for mixtures that require more mixing.
2. Know the Different Types of Vanilla
Vanilla tends to lift other ingredients, bringing out its natural flavours. It’s used in a wide range of things including marshmallows, crème brûlée, shortbread cookies, panna cotta, cheesecake and many cakes including chocolate.
This means it’s important to know the different types of vanilla products there are out there. The ones worth noting are…
- Vanilla bean pods. Unfortunately, it’s not the cheapest things around and if you’ve ever tried to search for some, you will know what I mean. But, they provide a great amount of flavour and are easy to infuse into creamy mixtures when opened. They’re the most natural pure form you’ll find available.
- Vanilla bean paste. You’ll want the pure stuff. It’s as good as the actual bean but without the hassle of opening the pods or the price tag. All the seeds and flavours have been extracted for you. Conveniently placed in a concentrated paste to add to all those baking creations. Which generally means a little goes a long way. If you can’t get beans this is the next best thing
- Vanilla bean extract. Notice I didn’t say essence, because essence is not the same thing (more on that later). Vanilla extract is a flavourful liquid that is, as the name suggests extracted from real vanilla beans. You can find ones with or without seeds, generally for the appearance factor and nothing to do with flavour.
Last is vanilla essence, which is not on this list for a reason. Vanilla essence in actuality contains no vanilla whatsoever. More specifically known as ‘chemically developed with all artificially produced flavourings (source). It is, however, a lot cheaper in comparison to the other products.
Now that you know the details, the decision is all yours. My suggestion is to go down the list in this specific order. Remember, vanilla comes in three main forms including vanilla bean pods, bean paste and bean extract, then there’s the essence.
3. Use the Back of Your Knife to Efficiently Scrape the Seeds of Vanilla Bean Pod (+ What to do with the Leftover Pod)
If you are fortunate enough to be using a vanilla bean pod, then use the following steps to make the most of them…
First, split the bean pod in half lengthwise using a sharp knife, I prefer a paring knife. Use the back of your knife to scrape the sides from each half of the pod. Then make sure to get all that you can including the tiny leftovers on your knife. At this point, you can add the vanilla bean into your liquid as it cooks to infuse the last bits of flavour (such as milk or cream). Then you can strain it out later. If not, here are some other uses for a leftover scraped vanilla pod:
- Add it into a jar of sugar to infuse some vanilla-y goodness and create vanilla sugar!
- Make a flavoured syrup by adding the leftover pod into a small saucepan of equal parts sugar and water (I like to do 2 cups of each) on medium heat. Heat until the sugar dissolves then remove from the heat. Bottle up your newly made syrup with the vanilla pod and there you have a fresh batch of vanilla syrup. Which you can swirl over porridge, chia puddings or cakes and in milkshakes, ice cream or mix in with your morning coffee for a vanilla latte.
Don’t forget to split the vanilla pod lengthways and then use the back of a knife to scrape the seeds out. Use seeds as required then either add the pod itself to your cooking liquid or infuse it into sugar or syrup!
RELATED: Learn pastry fundamentals from Dominique Ansel with a Masterclass Membership*
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4. Utilise Dough Cutters and Scrapers
Currently, my favourite tools in the kitchen are dough cutters and scrapers. They’re so handy to have around when you’re kneading dough.
Dough cutters give you an easy, clean and sharp cut for when you need to divide up a dough. Such a great alternative to a knife with less restriction or messy handles. You can get in amongst it without tearing up your surface while you’re at it. So easy to manoeuvre and you can get close and personal. Especially when working with bread or handling pastry. It also works well for pasta, or noodles too, so many great uses!
They’re even perfect for picking up, moving or transporting dough. Especially if they’re on the sticky side or you’ve forgotten to flour or oil the surface. Use them while making monkey bread, cheesy scones, cinnamon scrolls and various other pastries and treats.
Dough scrapers, on the other hand, are great for scraping mixtures out of bowls. Particularly bread. Very much like a version of a rubber spatula but again, without the handle restrictions. This means you really can get in those spaces and pick up every last bit of dough. It gives you the satisfaction of grabbing it with your hands, without it getting all stuck up in your fingers/ fingernails. What a win!
When making dough, make use of a dough cutter and scrapper, they make a world of difference.
If you’re looking for more tips and tricks head on over to 7 Things I Learned While Studying Culinary, and continue the series, there are some useful reminders and further information. Plus there’s also a part 2 right here!
5. Create Your Own Baking Paper Cutout to Line a Cake Tin
One important step of cake baking is the process of lining a cake tin. This should always be done in advance of making your batter, similar to how you always preheat an oven. Doing so will ensure that you’re cake batter is not sitting around waiting. The aim is to get it into the oven as soon as possible after it has formed as the ingredients are already reacting with one another. Any more waiting reduces the quality of the end product.
Here’s an easy way to make a circle to line the bottom of your cake tin…
Start with a square of greaseproof baking paper big enough to fit the bottom of your tin. Fold it in half and then half again to create a square. Then using the centre point of all folds, fold in half to create a triangle and one more fold to form an almost cone-like shape. Hover the point at the centre of your designated tin to measure the size. Right where you reach the edge, cut a slight curve following the tin’s edge (which will create your circular form). Then unfold and you should end up with a nice circle! If not you can always clean up the edges and trim a little. Then you can either butter, oil or cooking spray all sides of your tin and layer on your nicely cut round.
This technique can also be used when you line a pastry base before you place it on a layer of baking weights (i.e. like rice). But you’ll just need to cut a bigger circle to allow for easy removal of the paper and cooking weights.
Create your cake tin liners with the use of a sheet of baking paper, following these steps to create a perfectly cut circle to fit.
6. Sterilise Equipment Before Making Meringue
Meringues can be a tricky one to master and in all honesty, I’m not even sure I’ve mastered them yet! Whipping egg whites to just the right consistency is an art form and can often go awry. Temperamental, considering it only really has two ingredients, egg whites and sugar.
The first step where it can all go wrong is with the equipment. Whether you’re using a stand mixer, hand mixer or a plain old bowl and whisk, all your equipment will need to be thoroughly sterilised. Vital before you go in with those egg whites. It will give you better results for a meringue. Oil is no friend to meringue, including any oil from your hands. So you’re going to want to avoid handling the whisk tines or inside of a bowl with just your hands.
To sterilise: Place your whisk/ whisk attachment in the bowl you will be using in the sink and fill it with hot water to the top. You want it to overflow. This will allow all of the oils and impurities to float to the top, washing away with the addition of more water. Therefore removing itself from the situation and you’re now left with clean and sterilised equipment. You’ll just have to, of course, drain the water.
And the best part is because you used hot water, the equipment will air dry in no time. You don’t even have to do a thing but let it sit there for a little while. Don’t use it until it is completely dry. Short of time, you could do the last bit of drying with a dry paper towel – which I’ve discovered works incredibly well due to absorbency. Often tea towels can leave traces of fluff or water.
When making meringue, don’t forget to sterilise your equipment with hot water first and ensure your equipment is thoroughly dry before going in with your egg whites.
7. Use the Bigger Bowl
This may seem like a straightforward one, but sometimes it’s a good reminder. If you’re debating between the small bowl vs the big bowl, always choose the big bowl. You’ll thank me later. It can be tempting to use a smaller bowl (less cleaning right?) but I can assure you it’s not worth it. Bigger bowls give you enough space and room to get in there and mix up a recipe.
A similar thing goes for rubber spatulas, the smaller ones are cute and all but it means more mixing. This also increases your chances of overworking the mixture as it requires more strokes of the spatula to get the desired results. Save them for cleaning out jars and bottles!
The main point is to use a bowl that is bigger than what you think you’ll need. It will allow you to mix and add ingredients more comfortably and carefree. Particularly if you need to sieve ingredients. That requires a decent amount of space to work, so most of it lands in the bowl.
Using the bigger bowl reduces the risk of any spillage occurring. Bits of flour finding their way onto your bench, or even worse your floor because they cannot be contained is not ideal.
Remember to select an appropriate-sized bowl for the occasion so you don’t have to regret it later on and have all the freedom.
Conclusion
That concludes 7 baking tips and tricks! I hope you were able to pick up a few pointers and reminders along the way. Baking is such a fun activity that you can indulge yourself in and get creative. I can get lost in the process and spend hours doing it. Not only is it relaxing and calming but you also get some treats at the end too, plus you’re either learning or developing new skills!
Today we covered several different steps including mixing, vanilla and vanilla bean pods, lining a cake tin, meringues and bowls. But they’re just a few of the many different aspects of baking.
Do you have any tricks of your own? Or is there something else you are curious about? Please let me know by leaving a comment below or sending over a message, I’d love to hear them and help wherever I can.
And if you’re interested in upgrading your baking knowledge and skills, this pastry fundamentals class by Donique Ansel may just be what you’ve been looking for. Check out the details here!
Until next time, stay curious!
