Baking is a science. There are so many different skills to master, which I
believe is what makes it so much fun.Baking is often considered both an
art and a science. It requires creativity, precision, and a good
understanding of how ingredients interact with each other and with heat.
4 Baking techniques every baker should know:
Creaming Technique Ever come across a recipe that instructs you to
“cream the butter (or shortening) with sugar”? The purpose of creaming
is to incorporate air into the mixture to give your cake a light
texture. Recipes tell you to cream your butter with your sugar so that
the sugar is evenly distributed throughout your batter.
Rubbing in Technique This is hugely important when baking pies with
flaky crusts, scones, and the like. The process consists of rubbing
flour and butter between your fingers to yield a mixture that resembles
crumbs.
The Whisking Technique As the name suggests, you’ll need a whisk when it
comes to making meringue, chiffon, and sponge cake. Much like the
creaming method, the point of whisking is to aerate the product, but
instead of butter, we’re using eggs.
The Melting Technique The melting technique is possibly the easiest and
quickest of the four. And unlike the others, melting yields denser,
moist desserts, and is great for baked goods that use syrup or honey. An
example of a dessert that uses this technique is gingerbread.
