Baker's Dozen: 7 Common Baking FAQs

Baking is more fun when you know everything about it. But sometimes, we tend to forget the basics and focus on the advanced methods. For us to be mindful of the things that we must be cautious at all times, learning the FAQs or the 'Frequently Asked Questions' in baking will surely help us.


FAQs are the most common and constant asked questions that every patissiers and baking enthusiasts must apprehend. Enlightening every baker's mind gives substantial and fundamental ideas in everything that they must do. Good thing, Baker's Dozen helps you to achieve your dreams! Check this helpful information about the 7 Common Baking FAQS.

 

7 Common Baking FAQs

 

  1. Can I adjust the recipe itself?

 

Can I adjust the recipe itself?

You better have a precise amount once you doubled or tripled your ingredients. For this, it is advised if you assess the cake at the recipe's desired baking time. If nothing happens, check it for another 5 minutes until it becomes correctly done. Also, you should not let the cake in the oven with the oven door open while testing it. It might cause a temperature drop on it. Besides, you can take it out from the oven and directly shot close the door while checking and testing it.

 

  1. What type of baking pan should I use?

 

What type of baking pan should I use?

As per the baker's experience, baking in glass pans holds more time than in metal pans. Glass pans have a very consistent heat distribution. While metal pans have better heat conduction, which makes the pan itself and its contents attain hotness. 

 

For best results, there are baking terms that might be disturbing once "pan" is mentioned in the recipe. "Baking pans" generally refers to metal pans, while "baking dish" refers to glass dishes.

 

  1. What is the difference between baking soda and baking powder? 

What is the difference between baking soda and baking powder?

There are two leavening agents that we sometimes become confused -- baking soda and baking powder. Baking soda is a leavening agent used for recipes, which include buttermilk, yogurt, and other acidic ingredients. With this, you can always mix it with dry ingredients as soon as it hits its moisture and starts to react. While the baking powder is a fusion of baking soda, acid, and cornstarch that draws up moisture. Another thing, it is putrescible in which it should be placed and kept in a cool, dry area. 

 

  1. Can oil be a substitute for butter and margarine? 

Can oil be a substitute for butter and margarine?

Before substituting oil in any baking recipes, make sure to look if it can be applied. There are some occurrences that it will make the cake wet and heavy. But for instance, you may try replacing ¼ or ½ of butter with oil. It means that you can replace it with at least four tablespoons of butter while you may scant three tablespoons of oil. 

 

  1. What can be a substitute for eggs?

What can be a substitute for eggs?

When you are baking bread and muffins, you can use a frozen egg by utilizing ¼ cup of egg substitute. 

 

  1. Can honey be a substitute for sugar?

Can honey be a substitute for sugar?

You may substitute honey from 1 cup of sugar by using two tablespoons less honey, another liquid, and ¼ teaspoon baking spoon. It might not get the exact taste, yet it gives a better taste of the original recipe.

 

  1. How to prevent chocolate melts from burning?

How to prevent chocolate melts from burning?

The secret for a successful chocolate melt is to take it away from the heat before it melts gradually. When it is done on a stovetop, place the chocolate in a saucepan on low heat and remove it once it begins to melt. Stir it until it becomes smooth and silky.

 

For more fun-filled answers to your questions, look into the most-trusted baking brand that can let you do the work -- Baker's Dozen. We have topnotch baking tools that can satisfy your baking experience. Hurry and share your moments with us!

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