How to always make perfect recipes

How to always make perfect recipes

Following a recipe may at first seem like the simplest thing in the world, but it is not. I remember that in my gastronomy class, full of students training, studying their recipes well, it was simply impossible to have a preparation like the other.
A successful recipe depends on some very simple precautions, which sometimes, when rushing and anxious to see the dessert ready and beautiful, go unnoticed and can still make you miss all the preparation. Beyond time and money …
These are small organizational tips so you can never go wrong again:
– If you’re going to bake something, always preheat your oven. Never place any preparation in a cold oven as the temperature fluctuation will prevent your preparation from growing properly. Also, if you prepare some dough and leave it on the table waiting for the oven to arrive at the ideal temperature, it is very likely that the yeast will start to act while you wait outside and, when it enters the oven, its effect will have passed .
Read and reread the recipe! At the gastronomy faculty, it is common for students to receive their handouts with preparations and make forms called “Plan of attack”. In this plan, you put in your words what needs to be done and in what order.
– Before you start mixing the ingredients, first make your “mise en plâce”, that is, put all the heavy and separate ingredients in front of you. This way you avoid having to prepare that delicious cake and… wow! I forgot to buy yeast!
– Confectionery and baking recipes are very accurate! Always have on hand meters and scales because 10 grams more or less makes a big difference yes!
– Make your forms greased and floured and / or properly assembled with sheets of parchment paper, cupcake / muffin cups.
– Ingredients must always be in the room temperature! Take everything out of the refrigerator if possible 1 hour before use as chilled ingredients can compromise the final result of the preparation! Unless the recipe says otherwise.
Avoid opening and closing the oven when you are baking something! Generally, you are asked not to open the oven before 15 minutes (for cupcakes, cookies, etc.) to prevent the preparation from sinking.
– Always fill 2/3 of the form, whatever it is, so that the preparation can expand correctly.
And now? Are ready?
Shall we bake? ; D

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