Basic Tips For Your Sponge Cake Not Fail

Often the mothers ask, “Why does every time I make a cake always fail?” Or some people give up when they see the shape of the cake that they made the first time so be cautious or not fluffy well. Creating a real cake is not too difficult, provided you want to follow and know the rules that exist. Let us add to our knowledge of the basics of making a cake that we may often overlook.

  1. Read the Recipe Properly

If you are a beginner in baking, prepare a good recipe. You can get recipes from recipe books, magazines, tabloids, the internet or from a friend. Read bolu cookies recipe the recipes properly and thoroughly. Follow how to make cookies in the order they appear on the recipe.

  1. Preparing Materials According to Recipes

Once you have read the recipe correctly, it is time to prepare the necessary ingredients. If there are ingredients that are not available to you, do not try to replace them with other ingredients because the chances of your pie will even fall apart. Brand cake ingredients may be different according to your taste, but do not change the type of ingredients.

  1. Use Measure Tool

Measure the ingredients you provide by using scales, measuring cups, and measuring spoons correctly. Do not guess. Sometimes flour, sugar, or anything else we buy on the market in bulk has unsuitable weight sizes.

  1. Clean Equipment To Be Used

If you use basins, bowls, mixers, spoons, etc., clean all perfectly do not let any water left behind. If you shake eggs in a wet basin, your eggs will not expand perfectly.

  1. Make sure the Egg is at Room Temperature

Usually, if the cake you make uses eggs in the dough, make sure your eggs temperature according to room temperature. If you just stored your egg in the refrigerator, leave it for a while. The cold eggs will not expand perfectly when shaken.

  1. Knowing the Type of Flour

Flour in the market consists of 3 types of wheat with high protein, medium, and low. Flour with high protein is usually to make bread, whereas wheat protein is usually to make wheat flour, and flour with low protein to make cookies. You can ask your cake flour to be a high-protein, medium or low-flavored bakery.

  1. Knowing the Differences of Butter and Margarine

Some people do not know that butter and margarine are different.Butter comes from animal fat mixed with other ingredients such as water, salt, and milk. The smell of butter is better than margarine. The color of the butter is pale yellow. There are 2 types of butter thatare unsalted (salt) and salted (with the addition of salt). Brand examples are Orchid, Triangle, Anchor, and Wisjman.While margarine derived from vegetable fat and bright yellow color. The texture is denser than butter.

  1. Knowing the Shuffling and Stirring Differences

When reading recipes we are often asked to whisk or stir the dough. Usually whipped are eggs and sugar. When asked to shuffle it means you have to use a mixer or whisk. And when asked to stir you can use a large spoon or spatula. If prompted to stir, stir to the bottom of the bowl so the mixture is perfectly mixed. If there is still a liquid dough that settles at the bottom of the bowl, your cake can be a cushion. Use backstroke techniques. You can see on Youtube how to Techni stir back. When you make a pastry, do not whisk the butter mixture and sugar for too long. This is a common mistake. If you shake too long, your cookie dough will widen when baked. Beat the dough with a low-speed mixer of origin mixed average about 30 seconds only.

  1. Melting Butter or Margarine Correctly

When you are asked to melt butter or margarine, do not heat butter or margarine until boiling. Use only small fires and leave some brush before turning off the fire, allowing some to melt without fire. This is to avoid oil and liquid parting because it can make the cake become drier and rougher.

  1. Sift Flour

Why should wheat be sifted? Wheat is sieved to be clean of dirt, remove clumps, and lighten flour. If the flour is sifted, the mature cake will become lighter. Mixtures such as cocoa powder, refined sugar, and cornstarch should also be sieved.