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100 Baking Tricks That will Turn You Into A Baking Whiz…..

Have These Baking Tips At The Tip Of Fingers

Baking is a method of cooking food that uses prolonged dry heat in an oven.

The heat transforms the batters and dough into baked goods with a firm dry crust and a softer center.

But little variation in the amount of heat, the temperature, the duration for which heated, mixing the ingredients makes a huge difference and we can end up with a different finished product altogether.

Here is list of 100 such issues and what we need to do, in order to avoid them…

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100 Best Baking Tips and Tricks

1) Cooking is an Art, Baking is a Science:

  • Unlike cooking,  think of baking as chemistry. One small adjustment could be your undoing, but you won’t know it until you pull your cake out of the oven
  • When making something for the first time, read the recipe thoroughly before you start
  • Do not alter the recipe until you’ve made it successfully at least once

baking is chemistry 1

2) Measuring matters:

Pastry chefs world-wide measure their ingredients by metric weight. The reason for this is that a cup of flour can vary greatly in weight depending on the type of flour, and how packed it is.

Make sure to always pour ingredients into your measuring cups, never scoop. Always level the measuring spoons and cups with a knife or spatula. *If you are a habitual scooper and can’t stop, at least stir the ingredient (especially flour) to lighten it, before scooping into the bag………..


3) Quality ingredients:

Different brands of butter, yogurt, buttermilk, and flour have varied levels of moisture, fat, and protein. Use the brands the recipe developer recommends, or find brands that suit your baking needs.

4) Ingredient temperature:

If a recipe calls for cold butter, melted butter, or room-temperature eggs, remember that any adjustment in temperature you make will effect the outcome. The difference between putting a dough with cold butter and one with warm melted butter in the oven, is HUGE. It results in a completely different chemical reaction.

ingredient temperature 1

5) Butter Matters:

  • Butter loses moisture the longer it sits in the fridge causing your baked goods to be dry
  • Buy and use the freshest butter you can find
  • Check dates on the packing and always select unsalted butter, because salt is a preservative, salted butter has probably been in cold storage longer than unsalted.

Fresh unsalted Butter

6) Baking with unsalted butter:

This also means you have full control of the sodium level in your baked goods. If you must substitute salted butter in a baked recipe, reduce the additional salt by half.

7) Leavening :

Baking powder, baking soda, and yeast lose their lifting power over time. Buy new baking soda and baking powder every 6 months, and toss the old container, just to be on the safe side.

8) Yeast:

Storing dry active yeast in the freezer helps it retain its lifting power.

Food in freezer


9) Weather:

  • Standard “room temperature” is right around 70 degrees F. If you bake when it’s really hot outside or bitter cold, and the outside temperature is affecting the inside temperature, your results will be different.
  • If the humidity is higher or lower than normal, your results will be different.The heavy moisture in the air effects the ability of the dough/batter to rise and dry.


weater and moisture

10) Parchment paper is your BFF:

Parchment paper helps batter and dough bake evenly. It also makes it possible to get brownies and cakes clean out of the pan, and stops cookies from spreading out on baking sheets. Always line baking sheets, cake pans, and baking dishes with parchment. Always.

Parchment paper

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