I. What is Crème Anglaise Stirring? Crème Anglaise Stirring is a classic French technique used in baking to create a smooth and creamy custard sauce. The process involves gently heating a mixture of milk, cream, sugar, and egg yolks while continuously stirring to prevent the eggs from curdling. This technique is commonly used in recipes … Read more
I. What is Epi Shaping? Epi shaping is a technique used in baking to create a beautiful and intricate loaf of bread that resembles a wheat stalk or sheaf. The name “epi” comes from the French word for wheat stalk, and the shaping technique involves cutting the dough in a specific way to create a … Read more
I. What is Cold Fermentation? Cold fermentation is a technique used in baking to slow down the fermentation process of dough by placing it in a cold environment, typically in a refrigerator. This method allows the dough to develop flavor and texture over an extended period of time, resulting in a more complex and delicious … Read more
I. What is Proofing? Proofing is a crucial step in the baking process that allows dough to rise before it is baked. This process is essential for developing the flavor, texture, and structure of the final baked goods. During proofing, the yeast in the dough ferments the sugars, producing carbon dioxide gas that causes the … Read more
I. What is Isomalt Heating? Isomalt heating is a technique used in baking to melt and heat isomalt, a sugar substitute derived from beet sugar. Isomalt is often used in baking and confectionery as a sugar-free alternative to traditional sugar. When heated, isomalt can be molded and shaped into various decorative elements for cakes, cupcakes, … Read more
I. What is Drizzling? Drizzling is a technique used in baking and cooking where a liquid ingredient, such as melted chocolate, icing, or glaze, is poured or spread over a dish in a thin, even layer. This technique is commonly used to add flavor, moisture, and visual appeal to a variety of baked goods, desserts, … Read more
I. What is Two-Stage Mixing Method? The two-stage mixing method is a popular technique used in baking to create light and fluffy cakes, cupcakes, and muffins. This method involves mixing the dry ingredients together first, then adding the wet ingredients separately. The goal of this technique is to evenly distribute the ingredients while minimizing gluten … Read more
I. What is Détrempe Resting? Détrempe resting is a crucial step in the process of making laminated dough, such as croissants, puff pastry, and Danish pastries. Détrempe refers to the initial dough that is made from flour, water, yeast, and sometimes other ingredients like sugar and salt. Resting the détrempe allows the gluten in the … Read more
I. What is Pâte à Choux Piping? Pâte à Choux Piping is a baking technique used to create delicate and airy pastries, such as cream puffs, éclairs, and profiteroles. The technique involves piping a special dough, known as pâte à choux, onto a baking sheet before baking it in the oven. The resulting pastries have … Read more
I. What is Mousse Folding? Mousse folding is a technique used in baking to incorporate a light and airy mixture, such as whipped cream or beaten egg whites, into a heavier mixture, such as a custard or chocolate base. The goal of mousse folding is to maintain the airiness and volume of the lighter mixture … Read more