The blog of cooking-ez.com
Baking cakes
When you are making a cake, which most likely contains butter (sweet of course...), a pound cake or a moist chocolate cake for example, chances are that as soon as the dough is done, you put it in the pan and bake it immediately.
It's classic, everyone does it that way, and then if, on top of that, you have a few kids around you who are getting impatient, and almost want it to be cooked before going in the oven, when they haven't eaten half of the raw dough before, the pressure is even stronger!
So putting it in the oven right after you've finished kneading your dough is quite classic, but it's actually not a very good thing, for two reasons:
You'll have understood, there's no need to rush: Knead your dough, put the bowl or the mixer bowl in the fridge for 30 minutes (it's often the occasion to do a little washing up...) then only then put it in the oven.
Another option, once the dough is kneaded, put it in a mould, then put the mould in the fridge for 30 minutes. Bake then and only then.
To sum up: Before putting a cake batter in the oven, it is always best to leave it in the fridge for about 30 minutes, as your cake will rise better when baked. In baking, the cold is (almost always) your friend.
It's classic, everyone does it that way, and then if, on top of that, you have a few kids around you who are getting impatient, and almost want it to be cooked before going in the oven, when they haven't eaten half of the raw dough before, the pressure is even stronger!
So putting it in the oven right after you've finished kneading your dough is quite classic, but it's actually not a very good thing, for two reasons:
- The butter is often very soft, especially if the kneading was a bit long and heated the dough, which becomes very soft, and if there are additions in it (grapes for example) they will go down the pan more easily. How to correct this? Put the dough in the fridge for at least 30 minutes.
- The gluten contained in the flour (if there is any in your recipe) under the effect of kneading has begun to structure and "stretch" the dough making it elastic, which is not interesting for a cake because it hinders the rise during cooking. How to correct this? Let the dough rest for at least 20-30 minutes.
You'll have understood, there's no need to rush: Knead your dough, put the bowl or the mixer bowl in the fridge for 30 minutes (it's often the occasion to do a little washing up...) then only then put it in the oven.
Another option, once the dough is kneaded, put it in a mould, then put the mould in the fridge for 30 minutes. Bake then and only then.
To sum up: Before putting a cake batter in the oven, it is always best to leave it in the fridge for about 30 minutes, as your cake will rise better when baked. In baking, the cold is (almost always) your friend.
Lasts posts
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.4975 July 24th 2024
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.1,8445 June 26th 2024
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,3255 June 18th 2024
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?2,4635 June 5th 2024
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...3,8625 May 28th 2024
Other pages you may also like
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .105K 14.0 November 6th 2012
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...56K4.0 January 30th 2015
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.73K 24.4 February 15th 2018
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...47K4.6 November 26th 2018
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...39K4.3 February 27th 2013
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.