The Science of Baking Cookery Class

In a cake flour gives the structure, eggs bind the ingredients, the leaveners make it rise, fats like butter and oil make it less chewy and moist, and sugar sweetens and keeps it moist. Each ingredient has a purpose. In this class, you will learn everything there is to know about baking.

The function of each ingredient

• Baking powder and Bicarbonate soda make baked goods rise, mixed in batter, it makes carbon dioxide bubbles that help the cake to rise. As the cake bakes, the gas bubbles get trapped in the batter, which makes the cake light and fluffy.
• Eggs help bind ingredients together. When these heat up, the protein in the egg opens up and helps bind by making the batter into a semi-solid state.
• Fats make our treats less chewy. They are awesome tenderizers. They coat the proteins in the flour, which prevents them from mixing with water and forming gluten. Different fats make a cake taste differently.
• Sugar adds sweetness and moistens our treats. however the different sugars moistens in a different way.
• Flour gives base and structure. Flour has glutenin and gliadin, which are proteins. Add water to the flour and they come together and form a new protein called gluten. Later, inside the oven, the proteins and starches in the flour turn into a sturdy structure. Certain flours create less gluten. This is why it is important to use the right flour for all your bakes and cakes.

Why sometimes in cakes we use a small amount of citric acid, buttermilk, yogurt, soaks and more!

Every ingredient also needs to follow a certain proportion. Any system can function only if all its parts do their job. The same principle applies to baking. Like with everything else, practice makes perfect. Most people follow a recipe when baking. As they get familiar with it, they tweak it to get better and better results. But to decide what to tweak, you need to first understand the science of baking!