Dust off your aprons, get your rolling pins ready and up your baking game with some important baking terminology!
Bain-marie – A pan of hot water in which a cooking container is placed for slow cooking. Often used in baking to melt chocolate.
Beat – Rigorously mix ingredients together until thoroughly combined. This technique often contributes to the light and fluffiness of your bakes.
Blind Baking – Baking blind is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling, in which case the crust must be fully baked.
Caramelise – Heating sugar until it turns brown.
Cream – This technique is commonly use for softening butter and mixing with sugar.
Fold – Gently combine two mixtures together using a spoon without agitating the mixture.
Glaze – The use of a glossy liquid brushed over baked goods to create a shine.
Grease – To lubricate or oil something with a fat, usually butter.
Knead – Massage or squeeze dough with the hands.
Preheat – Turning the oven to a specific temperature before baking.
Reduce – Reducing the amount of liquid in a mixture by simmering or boiling to increase flavour.
Sift – To remove lumps and large particles from your bakes use a sieve to add powdered ingredients to your mixing bowl or to dust a thin layer of icing sugar over your finished bake.
Simmer – Bringing liquid to a temperature that is slightly below its boiling point and letting it gently bubble.
Stir – Use a spoon to mix the ingredients together.
Temper – To slowly raise the temperature of a substance gradually.
Whip – A technique that usually involves using a whisk to create a fluffy texture. Usually called for when mixing egg whites.
Yield – How many baked goods each recipe makes.
Zest – Scraping the skin of citrus fruits using a grater.
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