Professional Baking Classes in Chennnai

1. Fine-tune your Baking Formulae HAPPIE RETURNS

2. Seeking the alternative content • Action will not always end up in what we have planned for execution. We should always be ready for the alternative for any case of failure. • Baking is also not always perfect and will come out as we have expected. • So the alternative should give your dish a full support to make the dish without any substitute. In the initial stage of practicing trying new combinations and new flavors is not encourage able.

3. Experts advice • A experts from the Professional Baking Classes in Chennai have given some of the basic formulae during the baking classes. • Know which is used for what purpose. Here we are going to discuss about the basic ingredients and its impact on the finally baked product.

4. Impacts Flour and eggs is used for the structure and shape of the product. Fat and sugar is used for the tenderness of the cake. In cakes, the structure is built by its protein content of the ingredients. They are essentially has the formation part of the cake together. Flour and eggs which is rich with the protein content takes this credit in the Baking process. This ingredients essentially holds the cake together. Fat and sugar do the opposite actions. The cake will actually wreck or give soft texture to the cake, it brings the moisturizer to the final product. If it exceed the limit, then the moisture of the product and the softness will also go high. When the tenderness fall apart its own consistency, then it will become a soupy mess.

5. Contd.. All the bakers will have the basic formula, that will help them in balancing the ingredients. It is not necessary that you have to strictly follow the rules but if you drift the formula by 20% and above, you will not get the desired output. There are 2set of basic formulae Lean cake formulas High-ratio formulas Former formula has less sugar than flour which is commonly known as the pound-cake. High-ratio formulas which contains more of sugar. The very generic rule is that high-ratio cakes require shortening, for which the emulsifiers helps in keeping the cake together. You can, make useful of the high-ratio cakes with butter, if you aerate the butter by creaming all over it and adding some of the emulsifiers in the form of the egg yolks. Some bakers even make cakes with some olive oil, which contains the mono and diglycerides.

6. Basic Formulae Sugar equivalent to Flour Eggs equivalent to Butter Eggs have two parts: whites, which will be dried out into baked goods. If you take the yellow yolk, which makes the texture smooth and velvety. A single yolk of a large egg weighs about 2/3 ounces. The only way to balance these two contents is that you have to take 3 ¾ as a total weigh. The liquid with the egg should weighs either the same amount or more amount than the sugar. The recipe now has the 7 ounces of sugar and 3 ½ or 3 ¾ ounces of egg. To make the amount more than that of the weighed we have to take more sugar. We could add 4ounces of a liquid, like milk or buttermilk. • The measure of sugar in the ingredient should be approximately equal to the flour. Bear in mind that this is not meant to say that it should not be equal in its volume. For example a cup of sugar weighs about 7ounces, and a cup of all-purpose flour weighs about 4-1/2 ounces. So, if we are constructing a recipe with 1 cup of sugar , we need about 6 ¾ ounces of flour. • The egg should weigh about the same as the fat. Size of the egg also matters here. If the developing recipe contains 4 ounces of butter, it should have at least of 2 egs , which is approximately about 3 ¾ ounces.

7. Tips Eggs + Liquid = Sugar The proper leavening of the cake is very rare to find. If a recipe is permeated, the bubbles will be booming , float on the top. There goes the cake very heavy and dense. One teaspoon of baking powder for a single cup of the flour is the perfect amount of permeation for more recipes. When you use baking soda, use ¼ teaspoon soda for each cup of flour. Finally, don’t forget a little salt to be added, then about ½ teaspoon for a small cake. Guess what? It is the element which will enhance the flavor. Once, when you have a working recipe, you can able to test it and start making the adjustments. If I want the baked cake to be in a moisture, only then I love it, so I am bumping more sugar in the mixture or I could replace some of them or all of that butter with the oil. Oil coats with the added flour will give the energy for the protein. This will increase the tenderness of the cake, moisture the product more and more to meet the expectation of the customer.

8. Contd.. The proper leavening of the cake is very rare to find. If a recipe is permeated, the bubbles will be booming , float on the top. There goes the cake very heavy and dense. One teaspoon of baking powder for a single cup of the flour is the perfect amount of permeation for more recipes. When you use baking soda, use ¼ teaspoon soda for each cup of flour. Finally, don’t forget a little salt to be added, then about ½ teaspoon for a small cake. Guess what? It is the element which will enhance the flavor.

9. Once, when you have a working recipe, you can able to test it and start making the adjustments. If I want the baked cake to be in a moisture, only then I love it, so I am bumping more sugar in the mixture or I could replace some of them or all of that butter with the oil. Oil coats with the added flour will give the energy for the protein. This will increase the tenderness of the cake, moisture the product more and more to meet the expectation of the customer.

10. Summary These are some of the formulae which can be given only by the professionals. They are the experts from the ‘Professional Baking Classes in Chennai’. You can refer some of the ‘Baking Classes near me’ to show the nearby standardized and professional coaching classes in Chennai.

11. THANK YOU !