Have you ever baked something, and you find it not coming out exactly how you thought that it would! Well there is a reason why that might have happened.
Baking, as it turns out, is all about the Science!
There are some ingredients that have to be measured exactly. The sugar cuts the gluten, so your final baked good not have the texture of bread, unless you are making bread. That is why when you make some types of bread only calls for a little amount of sugar, if any. Eggs helps the texture to be fluffier, and light (ex. cookies, cake, muffins, and brioche bread). Baking powder allows bake goods to raise and baking soda keeps it from rising too much.
Now, there are things that you can add that don’t have to be measured, or not as correctly. For example, chocolate chips.
One thing that you need to be aware of is when you are adding fruits and/or vegetables it might affect the consistency of the batter, based on the amount of water in the fruits and/or the vegetables. Be also careful with putting too many pretzels into cookies - they may make your dough or mixture too dry.
No comments:
Post a Comment