Summary of 9 Baking Secrets They Only Teach You in Pastry School:
This article shares nine baking secrets that are taught in pastry school. These secrets include using a scale instead of measuring cups, having all ingredients out and ready to go before mixing, using room temperature ingredients, adding mix-ins at the right time, adding a splash of acid to baked goods, using an oven thermometer, using parchment paper to improve baking results, using metal pans, and keeping the oven door closed. These tips can help anyone achieve the perfect texture, flavor, and appearance of a dessert.
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Baking Secrets Only Taught in Pastry School
Baking is often seen as a science, with precise measurements and techniques required to produce the perfect baked goods. Pastry artists undergo extensive training in baking and pastry making to ensure their creations are consistent in texture, flavor, and appearance. However, with a few simple tips, even amateur bakers can learn secrets from the experts to up their game. Here are nine baking secrets only taught in pastry school.
1. Exact Measurements are Key
Pastry chefs rarely use measuring cups as they can pack down flour, giving you more than you need. Instead, convert units to grams and use a scale for precise measurements.
2. Prep Is Key
Baking requires preparation, just like any other scientific process. Have all ingredients out and ready to go before mixing to speed up baking time and double-check your recipe.
3. Room Temperature Ingredients
Using room-temperature ingredients is almost always best. If you forget to take out your eggs, submerge them in warm-hot water for a few minutes.
4. Mix-Ins at the Right Time
If you want to add extra ingredients like chocolate chips, nuts, or fruit, add them with the last addition of flour before it’s fully mixed together. This will ensure the result is tender.
5. Add a Splash of Acid
Adding a splash of vinegar or lemon or a pinch of citric acid is the best way to get the ultimate rise out of your baked goods.
6. Use a Thermometer
Get an oven thermometer and keep it in the center of your oven. Oven temperatures can be off by up to 50°, especially as they get older, which can significantly affect end results.
7. Use Parchment Paper
Using parchment paper ensures that your baked goods don’t come into direct contact with metal. It can also help neutralize hot spots that result in an uneven bake.
8. Use Metal Pans
Metal pans are the best conductors of heat and will give you far better results than glass and ceramic in nearly all situations.
9. Keep the Oven Door Closed
Keeping the oven door closed is one of the hardest baking secrets for our willpower. Every time the door is opened, you slow down the cooking time and allow for uneven baking.
Conclusion
Baking is an art form that requires precision and technique to achieve the perfect baked goods. These nine baking secrets, taught in pastry school, can give amateurs the opportunity to up their game and produce professional-quality baked goods right at home. From precise measurements to room temperature ingredients, preparation, the right mix-in time, adding a splash of acid, using a thermometer, parchment paper, metal pans, and keeping the oven door closed, these tips can transform any amateur baker into a pastry artist.
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