The best baked goods depend on the precise combination of flour, liquid, leavening agents, fats, sugars, and flavors. Learn a bit about each ingredient and the function it performs in the finished product.
Flour
Flour provides the structure for the product. The gluten, or protein, in flour, combines to form a web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure. In cakes and quick breads, we want little gluten formation, which makes products tough. Fats and sugars help prevent gluten formation.
Fat
Fat coats gluten molecules so they can't combine as easily, contributing to the finished product's tenderness. In many cakes, fat also contributes to the fluffiness of the final product. When sugar is creamed with fat, small pockets of air form from the sharp edges of the crystals interacting with the fat. These pockets form a finer grain in the finished product. Fats also carry flavors and add to a tender mouth-feel.
Sugar
Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react.
Eggs (optional)
Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an emulsifier for a smooth and even texture in the finished product. And the proteins contribute to the structure of the baked good.
Liquid
Liquid helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong but light structure. Liquids also act as steam during baking, acting as a leavening agent and contributing to the tenderness of the product.
Salt
Salt strengthens gluten and adds flavor. Salt enhances flavors. In yeast breads, salt helps moderate the effect of the yeast so the bread doesn't rise too quickly.
Leavening Agents
Baking soda and baking powder form CO2, that is held by fat pockets, gluten and starch, which makes the baked product rise. Baking soda and powder are not interchangeable. Too much leavening agent will make the bubbles too big, then they combine and burst, leading to a flat cake or bread. Too little leavening agent will result in a heavy product, with soggy or damp layers.
Tips to be kept in mind while baking
- The most common mistake made in measuring flour is to dip the measuring cup into the flour instead of lightly spooning flour into the measuring cup. This can result in up to 25% more flour than the recipe calls for.
- Lower your oven temperature by 10°C(25°F) when baking in glass bakeware. Glass heats up faster and retains the heat longer.
- When whipping heavy cream always whip in a stainless steel bowl. Aluminum bowls will cause the cream to turn grayish in color and the cream will taste metallic.
- You should leave 2 inches of space between the oven walls and your baking sheet for good circulation.
- Breads, muffins and cakes should be removed from their pans soon after taking from the oven to prevent trapped steam from making the product soggy.
- Enhance the flavour of nuts, such as almonds and pecans, by toasting them before using in recipes. To toast, place nuts on a baking sheet and bake at 180°C(300°F) for 5 to 10 minutes or until slightly browned.
- Always use metal measuring cups for dry ingredients and a glass measuring cup for liquid ingredients.
- To increase the amount of juice extracted from a lemon, first roll it on the counter while pressing down on it with your hand, or microwave it for 30-40 seconds before cutting into it.
- Food bakes more quickly in glass than in metal pans. Most recipes for cakes, bars and loaves have been tested in metal pans, unless otherwise noted. If you want to use an oven-proof glass baking dish instead, decrease the oven temperature by 10°C(25°F).
- Layer cakes are best cut with a long, thin, sharp knife.
- Cake batter does not store very well and should be baked immediately after mixing.
- You can bake a cake for that special occasion up to 6 weeks ahead of time. Cool completely on wire rack; wrap tightly in foil and freeze. Thaw completely (unwrapped and at room temperature) before forsting and filling.
- It is best to let your cake sit for a couple hours before frosting it - to make sure it is completely cool (unless stated differently in your recipe). You do not want runny frosting.
“Baking is both an art and a science but if you understand the science, the art comes easier.”
