Baking is termed as science as well as an art. Each loaf of bread, each dainty cake, each pastry relies on the interaction of ingredients, what compliments and complements what and helps improve the other. Not to mention the texture of the flour or the generosity of butter, each constituent will influence the overall flavor, structure, and quality of what is to be taken out of the oven. You may be a weekend amateur cook or a great amateur cook who is willing to experiment with everything you can make, but you need to know your ingredients in order to perfect your craft. Bake With Yen has stores which quality supplies can change the life of those who love baking in Singapore.
Flour- The Foundation of Every Bake
Most of the baked goods are based on flour. It gives us structure by the gluten that is formed by the mixture of flour and water. Flours that contain high proteins like bread flour form well-developed gluten networks, which entrap air and produce chewy and structured textures, which are perfect in bread and pizza. Reduced-protein flour such as cake or pastry flour will result in a soft crumb, ideal to soft cakes and biscuits. Whole-wheat and other alternative flours such as almond or spelt are healthier and more varied as well as more aromatic, but may need changes in liquid ratios. Storing flour in an airtight container enables the flour to remain fresh or you can avoid moisture or pests spoiling your flour.
Sugar- Sweetness with a Purpose
Sugar does not just make things sweet. It is important with respect to tenderness, browning, and retention of moisture. Sugar caramelizes in the oven when it is baked and that is what causes baked goods to have a golden color and fine crispness on the sides. It is also used to make cakes tender and therefore gluten does not develop excessively. In addition to white sugar, such ingredients as brown sugar can be used which introduces the flavors of molasses and chewiness, and powdered sugar can be used to make smooth frostings and glazes. It is also common practice among the bakers to test natural replacements such as honey or coconut sugar to have unique flavors but this could change the texture and moisture content.
Leavening Agents- Giving Bakes Their Lift
The baked goods rise and become airy as a result of leaveners. The rise of batters is a reaction of baking soda and acidic substances such as yogurt or lemon juice to produce carbon dioxide. Baking powder on the other hand has an acid and base thus working once it is combined with liquid and once more during baking. Yeast is a living organism that ferments the dough and it is this process that gives bread its distinctive taste and texture. It is necessary to use fresh leaveners as it may give flat results due to old or expired ones. A few changes in the temperature or amount can greatly influence the amount of your bakes rise.
Finally
Baking is all about starting way before your oven is turned on – and baking starts with what you use. Good flour, fresh eggs, extracts without any impurities, and well stored raisings form a strong base to tasty and trustworthy outcomes. Once you know how all those components act and respond to one another, baking is not so much about instructions and more so experiments. To the Singaporean baker who requires quality baking ingredients, Bake With Yen is a one-stop shop where the baker, amateur or professional, will be able to find the necessary tools that will realize the sweetest of ideas.Â
