Baking doesn't have to be intimidating to do! There are many easy baking recipes that even the most novice of bakers can make, no fail, like these no-bake recipes.However, baking recipes do contain some jargon or technical terms that may make it hard for someone very new to baking to understand.
Even more experienced bakers may discoverthat when itcomes to the terms that are used in baking recipes, they may think they know how to do it butcould use a more detailed answer to get it right.
Here are all the basic baking terms you need to know so you can be a better baker:
When a recipeinstructs you to preheat an oven, it basically means for you to turn on the oven to the temperature setting indicated. You need to do this at least 15minutes before you place anything in the oven so that it has had the chance to heat up to the specified temperature.
This ensures that whatever you're baking, it will bake properly.
Greasing your baking pan orsheet means to coat it using either oil or butter. You can do this lightly using either a pastry brushor a paper towel. What's key when greasing a baking pan or sheet is to do it completely, especiallythe corners where cakes are prone to stick to.
Creaming is a baking method wherein youbeat a fat, usually softened butter, thoroughly until the mixture is lightened and fluffy. Usually, this is done together with sugar to create a mixture that's aerated, resulting in cakes that are lighterand fluffier. Creaming these two ingredients together not only makes creaming the butter easier but it also allows the sugar to partially, if not, totally dissolve before the next ingredients are added.
To sift dry ingredients, you will needeither a sifter or a sieve with a fine mesh lining. The idea behind sifting is to sift or sort through the particles of your ingredients and separate the grains. In the case of dry ingredients, you are removing the lumps from the looser particles so you can make a batter or dough that is smooth.
Theact of beating ingredients together,or vigorouslymixing ingredients together until completely combined, can bedone using any number of baking tools. You can use a spoon, whisk, or an electric or stand mixer.
To whisk ingredients together, you will need a whisk. A whisk is akitchen tool that has manywire loops at its end. This tool is used to whisk or whip ingredients together, usually with the intention of incorporating air into it. This is the toolused when whipping egg whites intosoft or stiff peaks.
Folding is exactly what you think it is: the act of placing one part of somethingon top of each other. In the case of baking, folding is the act of using amixingtool, usually asiliconespatula, to gather the ingredients from the bottom of thebowl andplacing this on top. Bydoingthis repeatedly, it's a gentle yet still effective way ofblending two mixtures together. This is usually done witha mixture that's lighter than the other, such as a cake batter and whipped egg whites, so as to not remove the air incorporated intothe lighter mixture.
This termmeans to lightly sprinkle, usually flour,powdered sugar, or other dry ingredients, over a surface. You can do this with your fingers or with a sieve.
Whenbaking bread, this term is usually used tomean working the dough. This is done to not only mix the ingredients together into a cohesive dough, but it is also meant to build and strengthen the bread dough. This can be done using your hands orwith the dough hook on an electric stand mixer.
These baking terms are easy tounderstand and do with these detailed descriptions. While not everyone can or wants to bake, you can at least say with confidence that you know the difference betweenhowto beat butter and how to creamit. Share your newfound knowledge and then learn some more with these baking articles: