React the following tips! Then answer the questions! Here are some tips to prevent all these common errors that you might have been committing while baking your cakes. These tips are related to the use of technology in the kitchen, such as oven, microwave, and mixer. 1. Make sure your ingredients are at room temperature. The temperature of your ingredients is a very important factor effecting your cakes. Make sure all your, ingredients including eggs, milk, and butter are at room temperature. It is important to take out all your ingredients out of the fridge ahead of time. In case you forget to do that, you can microwave your butter for 10 seconds and place your eggs in a bowl of warm water for 10 minutes. This very simple step will insure that your mixture emulsifies properly. The only exception is cream, which should be at refrigerated temperature when used for baking. 2. Prepare your pans well Letting your cake stick to your pan is the worst thing you can do to your cake. There is rio sorrow more sorrowful than breaking a perfect, fluffy, and .moist cake because it stuck to the tin. Always butter/oil your pan using a pastry brush. Make sure no comer is left unbuttered. Dust your tin with flour tapping out the excess flour (dust with cocoa powder in case of chocolate cakes). To be on the safer side, line your prepared pan with parchment paper. If you follow these three very basic steps, there is no way your cake is going to stick to the pan. 3. Mix it right. This step is a key to make a perfect cake. Mix really well while mixing your, wet ingredients (especially) while creaming blltter·or oil with sugar). This helps in incorporating air into the batter, resulting in a light and fluffy cake. But be careful to not over mix when you are incorporating your dry ingredients with your wet ingredients. Always fold in your dry ingredients into your wet ingredients and mix only until well Incorporated. Not mixing vigorously, however, doesn't mean leaving flour pockets in the batter. 4. Don't let your batter rest on the. kitchen counter. Once the cake batter is ready put it straight into your preheated oven. The raising agents start working ,as soon as it comes in contact with the wet ingredients . . Letting your batter sit on the kitchen slab after it has been prepared will prevent your cake from rising perfectly. 5. Position your pans correctly and keep the oven door closed. It is important to place your tin light in the middle of your baking tray and slide·that tray io the middle rack. This ensures even baking of your cake. Rotate your pans half way through the baking time. And that is only when you open your oven door (besides finally opening it to take out your cake). You should know that every time you open your oven door, you stop the baking process. Doing this is likely.to result in the cake collapsing. So, you need to wait until the cake is properly set before taking a peek. 6. Be patient. After taking out your cake from the oven, be patient and let it cool 'completely. Handling a hot cake increases the chances of breaking it, since a hot cake is very delicate. Let the cake cool in the pan for at least 15 minute& before demolding it. After demolding it, let it rest on your cooling rack for another 10 minutes. Keeping these 6 basic tips in mind while baking your cakes will definitely change your baking experience.   Taken from: https://bakewitflshivesh.com/6-easy-tips-baking-perfect-cakes/   Questions: What should we do to avoid the cake stick to the pan?

Pertanyaan

React the following tips! Then answer the questions!

Here are some tips to prevent all these common errors that you might have been committing while baking your cakes. These tips are related to the use of technology in the kitchen, such as oven, microwave, and mixer.

1. Make sure your ingredients are at room temperature.

The temperature of your ingredients is a very important factor effecting your cakes. Make sure all your, ingredients including eggs, milk, and butter are at room temperature. It is important to take out all your ingredients out of the fridge ahead of time. In case you forget to do that, you can microwave your butter for 10 seconds and place your eggs in a bowl of warm water for 10 minutes. This very simple step will insure that your mixture emulsifies properly. The only exception is cream, which should be at refrigerated temperature when used for baking.

2. Prepare your pans well

Letting your cake stick to your pan is the worst thing you can do to your cake. There is rio sorrow more sorrowful than breaking a perfect, fluffy, and .moist cake because it stuck to the tin. Always butter/oil your pan using a pastry brush. Make sure no comer is left unbuttered. Dust your tin with flour tapping out the excess flour (dust with cocoa powder in case of chocolate cakes). To be on the safer side, line your prepared pan with parchment paper. If you follow these three very basic steps, there is no way your cake is going to stick to the pan.

3. Mix it right.

This step is a key to make a perfect cake. Mix really well while mixing your, wet ingredients (especially) while creaming blltter·or oil with sugar). This helps in incorporating air into the batter, resulting in a light and fluffy cake. But be careful to not over mix when you are incorporating your dry ingredients with your wet ingredients. Always fold in your dry ingredients into your wet ingredients and mix only until well Incorporated. Not mixing vigorously, however, doesn't mean leaving flour pockets in the batter.

4. Don't let your batter rest on the. kitchen counter.

Once the cake batter is ready put it straight into your preheated oven. The raising agents start working ,as soon as it comes in contact with the wet ingredients . . Letting your batter sit on the kitchen slab after it has been prepared will prevent your cake from rising perfectly.

5. Position your pans correctly and keep the oven door closed.

It is important to place your tin light in the middle of your baking tray and slide·that tray io the middle rack. This ensures even baking of your cake. Rotate your pans half way through the baking time. And that is only when you open your oven door (besides finally opening it to take out your cake). You should know that every time you open your oven door, you stop the baking process. Doing this is likely.to result in the cake collapsing. So, you need to wait until the cake is properly set before taking a peek.

6. Be patient.

After taking out your cake from the oven, be patient and let it cool 'completely. Handling a hot cake increases the chances of breaking it, since a hot cake is very delicate. Let the cake cool in the pan for at least 15 minute& before demolding it. After demolding it, let it rest on your cooling rack for another 10 minutes.

Keeping these 6 basic tips in mind while baking your cakes will definitely change your baking experience.
 

Taken from: https://bakewitflshivesh.com/6-easy-tips-baking-perfect-cakes/

 

Questions:

What should we do to avoid the cake stick to the pan?

W. RF

Master Teacher

Jawaban terverifikasi

Jawaban

jawaban yang tepat adalah always butter oil your pan using a pastry brush. Make sure no comer is left unbuttered. Dust your tin with flour tapping out the excess flour (dust with cocoa powder in case of chocolate cakes). To be on the safer slide, line your prepared pan with parchment paper.

Pembahasan

Pembahasan

Soal di atas menanyakan hal yang harus dilakukan untuk menghindari kue menempel di cetakan kue. Untuk menjawab soal tersebut, kita dapat membaca paragraf 3 (tepatnya yang ditandai nomor 2) kalimat 3 - 6 yang tertulis always butter oil your pan using a pastry brush. Make sure no comer is left unbuttered. Dust your tin with flour tapping out the excess flour (dust with cocoa powder in case of chocolate cakes). To be on the safer slide, line your prepared pan with parchment paper. Kalimat tersebut memiliki arti "selalu olesi cetakan kuemu dengan mentega menggunakan kuas kue. Pastikan tak ada bagian yang tidak terolesi mentega. Sapu cetakan kuemu dengan taburan terigu (sapu dengan bubuk coklat untuk kue coklat). Di tepi atasnya, lapisi cetakan kuemu yang sudah disiapkan dengan kertas kue".

Jadi, jawaban yang tepat adalah always butter oil your pan using a pastry brush. Make sure no comer is left unbuttered. Dust your tin with flour tapping out the excess flour (dust with cocoa powder in case of chocolate cakes). To be on the safer slide, line your prepared pan with parchment paper.

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