Often a nightmare for first timers, baking does have a few simple hacks to get you started amicably. So here goes, 10 tips bringing you 10 steps closer to getting it right. Before you start always make sure that you have the right recipe, measured ingredients and the correct equipment required. Follow the recipe to the tee along with these easy tips and you'll never go wrong.Tip number 1: Measure well. One of the primary differences between cuisine and pastry is the fine art of measurement. As you walk into the beautiful world of breadsand pastry weigh all ingredients perfectly before-hand. The pastry chef (a true champion between an artist and a scientist) starts to prep ahead with great precision. Every gram counts. 
One of the primary differences between cuisine and pastry is the fine art of measurement
Tip Number 2: Stick to the exact recipe. Someone has done the work for you, you just need to follow the instructions to the tee. Don't start adding or subtracting as a beginner.Tip number 3: Get the highest quality ingredients possible. Don't scrounge on the good chocolate. Trust me it makes all the difference.
Tip number 4: Everything should be at the correct temperature, especially eggs and butter. If the recipe calls for softened butter keep it at out on the counter for 30 minutes. If the recipe calls for chilled cubed butter then make sure you take it out of the fridge and use immediately. Temperature is everything. Everything should be at the correct temperature
Tip number 5: Switch on the oven beforehand. The oven needs to be hot before you put in your cake or bread. Switching it on late can prove to be disastrous as the yeast or baking powder starts to work on the batter almost immediately.Tip number 6: Mixing has an element of magic, under mix and ingredients will split, over mix and you can over-work the gluten. The trick is to stop when the batter looks cohesive. This is especially true when it comes to mixing macarons. The mixture should be at lava stage. Not more not less.Tip number 7: Rest your dough. All cookie, croissant, puff and tart dough should be cling-wrapped and rested for a minimum of 2 hours in the fridge. Overnight is your best option. This helps in rolling out the dough as well as accentuates the flavours of the final product. All cookie, croissant, puff and tart dough should be cling-wrapped
Tip number 8: Buy parchment paper, it'll save your life in many ways.Tip number 9: Sieve your dry ingredients together don't just mix with a spoon. Sieving ensures even distribution which in turn ensures even baking.Tip number 10: The most important. Do not get demotivated if it didn't come out right the first time. It happens to the best of us. If one made perfect cakes every time it wouldn't be as much fun would it? Sieving ensures even distribution which in turn ensures even baking
Armed with these simple tips, get your baking kit out and start experimenting without fear.
One of the primary differences between cuisine and pastry is the fine art of measurementTip Number 2: Stick to the exact recipe. Someone has done the work for you, you just need to follow the instructions to the tee. Don't start adding or subtracting as a beginner.Tip number 3: Get the highest quality ingredients possible. Don't scrounge on the good chocolate. Trust me it makes all the difference.
Tip number 4: Everything should be at the correct temperature, especially eggs and butter. If the recipe calls for softened butter keep it at out on the counter for 30 minutes. If the recipe calls for chilled cubed butter then make sure you take it out of the fridge and use immediately. Temperature is everything.
Everything should be at the correct temperatureTip number 5: Switch on the oven beforehand. The oven needs to be hot before you put in your cake or bread. Switching it on late can prove to be disastrous as the yeast or baking powder starts to work on the batter almost immediately.Tip number 6: Mixing has an element of magic, under mix and ingredients will split, over mix and you can over-work the gluten. The trick is to stop when the batter looks cohesive. This is especially true when it comes to mixing macarons. The mixture should be at lava stage. Not more not less.Tip number 7: Rest your dough. All cookie, croissant, puff and tart dough should be cling-wrapped and rested for a minimum of 2 hours in the fridge. Overnight is your best option. This helps in rolling out the dough as well as accentuates the flavours of the final product.
Tip number 8: Buy parchment paper, it'll save your life in many ways.Tip number 9: Sieve your dry ingredients together don't just mix with a spoon. Sieving ensures even distribution which in turn ensures even baking.Tip number 10: The most important. Do not get demotivated if it didn't come out right the first time. It happens to the best of us. If one made perfect cakes every time it wouldn't be as much fun would it?
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