make cake in house uloviya not the simplest task, but on the other hand it is not repeated and tasty gift to a table.
Today Elena Chernyshenko - the wonderful person and the great master of home-made pastries will share secrets and councils for baking of home-made cakes with us. Elena will tell several predominating councils, and also with pleasure will answer all your questions which you can set on a page of the Home-made Pastries under the Order group (and also to look at cakes of the hostess and even to order magnificent cake by a holiday of beloveds).
At a progotovleniye never forget about the following. It is necessary:
- To shake up the eggs warmed to room temperature if you want the biscuit well to rise.
- To use slightly softened, but not completely kindled butter that it is easier to shake up it.
- It is accurate to tap a form about a table surface to get rid of vials of air.
- To warm enough oven. The oven has to reach the necessary temperature before you put in it dough. The thermometer will help with it.
Also very important:
- Bake cakes in the center of an oven. If you bake two forms at once, trade their places at semi-readiness that they exactly propeklis.
- Do not open an oven door the first 15 min. pastries, otherwise the biscuit will fall.
- If in the recipe opposite is not told, use the granulated sugar; larger sugar is not shaken up with other ingredients. White sugar cannot be replaced brown or reed, the result can be unpredictable. Also as well as it is impossible to use honey instead of sugar if it it is not told in the recipe - the result will be another. If sugar stuck together, miss it through a sieve.
- Use that flour which is specified in the recipe, do not replace unscreened white as the result will be another. Fresh flour absorbs less liquid, than old therefore every time when you bake cake, it can look differently. By experience you will understand whether it is necessary to add a little more water or torments to dough, than is told in the recipe.
- The cake layer has to be completely cooled down before getting it from a form. In many recipes the form needs previously to be oiled and laid parchment or paper for pastries that the biscuit was more exactly and more beautifully. Do not forget to check a stick whether the cake layer is ready before getting it from an oven.
The cakes presented in article were made by Elena Chernyshenko. It is more than photo of cakes and information on the page of the Home-made Pastries under the Order group