How to make your desserts fluffy?
Like all preparation in the kitchen, there is a science that makes everything possible. For this reason, I want to teach you how to make your desserts fluffy? For a pastry finish.
In this sense, there are small, but very important details that can make a difference, one of these is to beat the eggs or the white too much.
If you beat them too much, the mixture can lose the air that we are looking to inject. On the other hand, if the proper point is not reached, the mixture can be more watery, due to the extra liquid that is being added.
These details are not learned from one day to the next, since each recipe is special and is worked according to what you want to achieve. That is why we want to help you so that you can make confectionery your best ally.
The good news is that they are not that complicated to learn, it just requires practice.
So go ahead and have better presentations in the preparation of your sweet, and have the results of a professional chef in the comfort of your home. Let's start.
Steps that will help you:
Preheat the oven on time
This step is often underestimated. And it is that by having the right temperature, when you place the mold the ferment of the flour begins to react.
When the oven has not been preheated, the mixture takes time to rise, which causes it to crack, causing cracks to appear around it.
On the other hand, the dough becomes denser and makes it difficult to cut evenly. Also, it takes on a different appearance, a lighter color on the edges and darker in the center.
Do not bring cold ingredients to the oven
In many cases, it may be specified to use cold ingredients, however, consider that they must be at room temperature. This will ensure that the oven does not take longer to fulfill its mission.
In general, these preparations tend to end with pronounced cracks, voids or visible bubbles. Also, it takes on a sandy and dry texture.
Do not fill the mold more than ¾ parts
It is important to leave a space in the mold so that the dough puffs up without burning or overflowing. This will cause you to have to clean more, and you will have to waste material.
Do not open the oven in the middle of cooking
Opening the oven in the middle of cooking can cause the oven temperature to drop as much as 50 degrees at once. On the other hand, opening the oven generates what is known as yielding ferment.
Respect the preparation procedures
It is common to see within the instructions that there are eggs that are beaten until stiff, there are ingredients that are added at a specific temperature or under certain conditions.
There are others that indicate that they mix the solid first and then the liquid. Thus, you can guarantee that the dough is as it should.
This is because by incorporating it all at once you can use it in the appearance not be noticeable, but in the texture. This makes it drier and chewier than it should be.
With these recommendations you can guarantee that your preparations look like a professional.
With practice, you will be able to master each of these aspects. Likewise, knowing the ingredients interferes a lot to achieve the proper result.