Baking Basics

Today I'm gonna share some baking basics for beginners which I have been following to make a perfect cake.

SUGAR:

The type of sugar you can use depends on what the individual recipe calls for. Use caster sugar where a recipe doesn't specify a particular type, as this is the best for most cakes. Golden caster sugar is useful for adding color to paler mixture, and is usually less refined than white caster.

Granulated sugar has larger crystals, so it can leave speckles in some mixtures. If you ran out of caster, you can grind granulated sugar in a food processor for a few seconds as a substitute. Icing sugar is best kept for frosting and sprinkling, as it gives a heavy result in cake mixture. Finally, honey or golden syrup can replace part of the sugar in some recipes, but may give a heavier result.

As they have a sweeter taste, you can use about a quarter less than sugar. They're great for drizzling, too, either on warm brownies straight from the oven or for glazing when cooled, to give lovely glossy top and rich flavor.

FLOUR:

Plain white flour is the usual choice for brownies, but some recipes may state self-raising flour, which has an added raising agent. If you do not have self-raising flour, add 2 and half teaspoons of baking powder to 225 or 8 oz of plain flour and sift together to make self-raising.

FATS:

Soft margarines (tub) should only be used where the recipe calls for them, as these needs a slightly different method. Low-fat spreads cannot be used in most ordinary recipes, as they have a high water content. Light-Flavored oils, such as sunflower, can be used in some mixtures, particularly those with a melting method, but remember that they have the same fat content as butter.

EGGS:

Unless your recipe states otherwise, the eggs should be medium sized. For most mixtures, it is best to use eggs at room temperature, as they will hold more air than chilled ones.