Baking can be compared to chemistry, which is why you shouldn't play around with measurements.
When a recipe calls for buttermilk, add 2 tbsp of lemon juice, in 1 cup of milk. Wait for around 30 seconds for the milk to curdle and use.
Take your cookies out when just the edges have hardened. If you wait for the entire cookie to harden you might get stones instead of cookies!
Coat things like blueberries, chocolate chips etc. in flour before adding them to the batter, so they don’t sink to the bottom.
Always press down flour while measuring the get the correct amount.
ALWAYS let your cakes cook before icing them.
To make whipped cream extra fluffy, refrigerate your bowl beforehand.
When a recipe calls for room temperature butter, actually use room temperature butter.
Butter is the key ingredient in multiple baked goods, so it’s important to use the butter exactly as the recipe suggests.
Portion out your cookie dough with a tablespoon or an ice cream scooper.
The most simple tip- NEVER overmix your batter.
Roast bananas to get them bread ready. Ripen bananas quickly by baking them on a foil lined tray in an oven at 150°C for 45 minutes or till the skin turns brown, and fruit is soft.
Always bake in a good mood! This may sound silly but a bad mood hugely affects the result of baked goods.
Always prepare your ingredients well in advance. Measure your ingredients before starting a recipe. Read through the ingredients, then get them prepared on your counter.
Room temperature is key!! if a recipe calls for room temperature eggs or any dairy ingredients such as milk or yogurt, make sure you follow suit. Recipes don’t just do that for fun– room temperature ingredients emulsify much more easily into batter, which creates a uniform texture throughout your baked goods.
Keep your oven door closed.
To keep leftover cookies extra soft, store them with a piece of bread.
