Have you ever heard of the word
“procrastibaking”? Well, if you don’t know what that is, it’s because it’s a funny term made especially for bakers! To be more specific, it is
“the art of making cupcakes instead of doing something else you should be doing.” Oh, that definitely sounds like what most of us did during the epidemic lockdowns. Agree?
For emergency cases like this, it’s always a good idea to have some
baking skills! Last time we mentioned some of the most important steps for you to become a ‘professional’ home baker. There were kitchen scales, eggs, butter and some hand work involved. If you don’t remember in details, be sure to read our Part 1
“Baking Guide” here!
Now it’s time for some next level lessons…What else we need in order to turn into really good cooks at home? Let’s see!
- Greasing the tin for butter-dough?
In our previous article we gave you a little hint about how to grease your tin without affecting the dish’s texture. However, do you know what the case with
buttery dough is? Well, if your recipe requires such kind of dough, then it’s not necessary to grease the tin additionally. It’s a great idea, though, to have a parchment paper handy (just in case!). This way you will have no issues with washing the dishes afterwards.
- Baking is also important!
Some of us think (or wish) that being ready with all the kneading and stuff means no need of focusing on the baking processes. That’s probably one of the biggest mistakes, though! It turns out that baking is just as important as the whole recipe realization. So,
always follow the recipe! This means to stick to the baking time that it says, because in case you forget the dish, it can easily get burnt. What’s more, we would suggest that you do not open the oven while cooking as this may ruin the whole process!
- “Control the things you can control.”
When your, let’s say, dessert is in the oven, there’s nothing much that you can do. However, it would be nice if you try to control what you can. What this means? It’s quite simple. For example, you might use a tooth stick to check if the baking is ready. You know this rule, right? If it’s okay, the stick should come out dry. Simple as that!
- Be patient!
Last but not least, it’s very important for you to
stay calm and let the dish cool down a bit. Whatever you take out of the heat (bread, pie, focaccia, etc.), you can put some butter on top and cover with a towel. Then, let it stay like this for about 15 minutes, so your dish can ‘absorb’ all the flavors from the butter and rest for a little while. Also, remember that you can cut bread or a dessert while it’s warm, but
never do it directly after the oven!
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