I went for another baking class today, this time the Foundation Cake-Making workshop. It was an intensive workshop on the basic skills and tips of making a cake, as well as hands-on practice on six types of cakes, namely Vanilla Chiffon Cake, Swiss Roll, Brownies, Butter (Marble) Cake, Banana Cake and the classic Victoria Jam Sandwich.
Just a pity I did not manage to take any photos this time, but at least I picked up very good tips on baking cakes and mixing ingredients. For instance, when the ingredients call for separating the egg whites from the egg yolks, the egg whites must be separated thoroughly from the yolks. No trace of yolks should be in the whites. Further more, the whites should be put in a dry bowl, and whisked with a dry whisk.
The egg should not even be washed under a running tap. If any form of moisture gets into the egg white, the product will not be fluffy after whisking/ The whisked product will remain watery and frothy, instead of white and fluffy, and the cake will sink instead of rise. On the other hand, it does not matter even if a bit of egg white gets into the yolk, as there will not be any reaction whatsoever.
How to determine is the whisked mixture is fine? Besides being white and fluffy, the mixture should not drop out even after we turn the bowl upside down. Our instructor cautioned us from doing that though, as she said if we are not used to baking, better not turn the bowl over as the mixture may just drop out.
What amazes me about baking is that the finished product comes out totally different from what it was before it got sent to the oven. Imagine a mixture of gooey eggs, butter and flour can turn into something so appetising and delicious. Which is why I enjoy baking more than cooking, because in cooking, there is not much difference between the cooked and uncooked product (save that the cooked product can be eaten). In baking, the batter can be eaten too, but the finished product turns out so much better. And in that, I feel a higher sense of achievement.
Just a pity I did not manage to take any photos this time, but at least I picked up very good tips on baking cakes and mixing ingredients. For instance, when the ingredients call for separating the egg whites from the egg yolks, the egg whites must be separated thoroughly from the yolks. No trace of yolks should be in the whites. Further more, the whites should be put in a dry bowl, and whisked with a dry whisk.
The egg should not even be washed under a running tap. If any form of moisture gets into the egg white, the product will not be fluffy after whisking/ The whisked product will remain watery and frothy, instead of white and fluffy, and the cake will sink instead of rise. On the other hand, it does not matter even if a bit of egg white gets into the yolk, as there will not be any reaction whatsoever.
How to determine is the whisked mixture is fine? Besides being white and fluffy, the mixture should not drop out even after we turn the bowl upside down. Our instructor cautioned us from doing that though, as she said if we are not used to baking, better not turn the bowl over as the mixture may just drop out.
What amazes me about baking is that the finished product comes out totally different from what it was before it got sent to the oven. Imagine a mixture of gooey eggs, butter and flour can turn into something so appetising and delicious. Which is why I enjoy baking more than cooking, because in cooking, there is not much difference between the cooked and uncooked product (save that the cooked product can be eaten). In baking, the batter can be eaten too, but the finished product turns out so much better. And in that, I feel a higher sense of achievement.
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