Quick Tips and Tricks
All Purpose Flour: The all-purpose flour is perfect for most of the recipes, unless fine cake flour is mentioned.
Egg: Will bind your cookies together.
Egg yolk - Adding an extra egg yolk to any baked goods, will enable the batter to hold more liquids, which will add a richness to them. This helps create a moister, softer, gooey, extra - rich flavor and a velvety texture. Egg yolks also have a really unique and interesting ability to hold together liquids and fats, creating a blend that prevents them from separating.
Brown butter - It is basically caramelized butter, which means toasting the milk solids of the butter. Browning butter gives an amazing complexity that enhances so many flavors. It brings out a nutty and caramelized flavor in baked goods (like chocolate chip cookies). It’s an amazing way for taking baked goods to a hole other level!
Espresso powder - By adding espresso powder in any chocolate based baked goods, it will enhance and intensifies the chocolate flavor which will lead to a richer and more dedicant chocolate flavor (like chocolate cookies, brownies and cakes).
Cornstarch - Cornstarch acts as a thickening agent, which leads to fudge and tender baked good. Cornstarch is great for adding in many desserts such as, cookies, brownies and cakes to enhance the flavors and textures!
Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.
Vegetable Oil: Using vegetable oil keeps the brownies very moist and tender.
Brown sugar: Using brown sugar ensures soft and chewy cookies.
Vanilla Extract: Will give the cookies a depth of flavor.
Cocoa Powder: Dutch processed cocoa powder is the best to use to achieve a rich chocolate flavor, as well as balance out the sweetness of the recipes.
Baking soda: & Baking powder: Are a leavening agent.
Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.
Cream Cheese : Using room temperature cream cheese will create smooth and rich cream cheese.
Red velvet color: Adding red food coloring with the tiny bit of cocoa powder is what will create the red velvet.
Baking Soda vs. Baking Powder
Both baking soda and baking powder are chemical leavening agents used in baking to help doughs and batters rise, but they work differently and are used in different circumstances.
Baking Soda:
Composition: Pure sodium bicarbonate (a base).
How it works: Baking soda requires an acidic ingredient (like lemon juice, vinegar, yogurt, or buttermilk) to react. When combined with acid and moisture, it produces carbon dioxide gas, which causes the dough or batter to rise.
When to use: Use baking soda in recipes that already contain acidic ingredients.
Common in: Quick breads, such as soda bread and some flatbreads.
Flavor impact: Because it’s a base, too much baking soda without enough acid can lead to a metallic or soapy taste.
Baking Powder:
Composition: Contains sodium bicarbonate (baking soda) and an acidic compound (like cream of tartar), along with a drying agent (usually cornstarch).
How it works: Baking powder is double-acting, meaning it releases gas in two phases: first when mixed with liquid, and again when heated. Since it contains its own acid, it doesn’t need additional acidic ingredients to work.
When to use: Use baking powder in recipes that do not have acidic ingredients.
Common in: Quick breads, biscuits, and muffins.
Flavor impact: It has a neutral taste and won’t affect the flavor as long as the correct amount is used.
Summary:
Baking soda needs an acid to work, while baking powder contains its own acid and works in most recipes.
Baking soda is stronger than baking powder, so you need less of it.
What is Yeast?
Yeast is a type of single-celled fungus that is commonly used as a biological leavening agent in baking, and other uses. Its ability to ferment sugars makes it essential in many food production processes.
How it works: Yeast ferments sugars present in dough or other mixtures, converting them into carbon dioxide (CO₂) and alcohol (ethanol). The CO₂ gas is what causes bread dough to rise by creating air pockets in the dough.
In baking: The alcohol evaporates during baking, leaving behind the expanded structure formed by the CO₂ gas.
Common in: Most traditional breads, such as sourdough, French bread, and sandwich loaves.
Flavor impact: Yeast also contributes to the flavor of the bread due to fermentation byproducts.
Types of Yeast:
Active Dry Yeast: This yeast is dehydrated and needs to be dissolved in warm water before use.
Instant Yeast: Also known as rapid-rise yeast, it can be mixed directly into dry ingredients and doesn’t need pre-dissolving.
Fresh Yeast (Compressed Yeast): This is a moist, perishable form of yeast that must be refrigerated and dissolved in water before use.
Wild Yeast (used in sourdough): This naturally occurring yeast is cultivated in a starter mix of flour and water.
What is brown butter?
Brown butter is butter that has been melted and cooked until the milk solids turn brown. As the butter heats up, the water in the butter evaporates, and the milk solids begin to caramelize. It happens by just cooking the butter a tiny bit pas the melting stage. By doing this, it creates a nutty flavor and aroma.
How to make brown butter?
So now that we know what brown butter is and what it does……let’s make it. To make brown butter, start by melting unsalted or salted butter in a small saucepan over medium low heat. Once the butter is melted, It will start to bubble, continue to cook it by stirring occasionally, until it begins to turn golden brown. It will start to have a nutty aroma. It’s important to watch the butter because it’s very easy to go from brown to burnt very quickly. Once the butter is browned, remove from heat to stop the cooking process.