Now that we’ve discussed what eggs do in our baked goods, let’s see them in action! For this experiment, I baked two batches of brownies that were exactly the same, except one batch had less egg than the other.
In the last post, we explored the importance of creaming time for volume and texture in cupcakes. This step forms the foundation for the cupcake’s rise when it bakes. Another important factor for creaming is the temperature of the butter. Just like creaming time, butter temperature affects the amount of air in the batter. Today, we’ll explore how butter temperature affects cupcake rise and texture.
Over the last few posts, we explored how fats create tenderness and flakiness in our bakes. These functions mainly result from fats’ tendency to repel water, but other applications of fats come from their greasiness. By lubricating the ingredients in our mixing bowls, fats can affect bread rise, cookie spread, and fudge texture. They’re also essential for making sure our bakes come out of the pan. In this post, we’ll focus on the roles of fats that stem from their greasiness.
Fats get a bad rap for being unhealthy, but they determine texture in our bakes. They’re also an integral part of our diets. Nevertheless, we often minimize the fat in recipes for health reasons. But how low can we go? In this post, we’re reducing the fat in muffins and exploring the subsequent effects on shape, texture, and shelf life.
Many muffin and quick bread recipes use oil for a moist, tender crumb. But butter has a superior flavor, and it can melt into an easy substitute for oil. Although both butter and oil are fats, they differ at the molecular level, so a direct substitution won’t create the same exact bake. To learn more about the effects of substituting oil with melted butter, we compared the texture and taste of muffins made with both types of fat.
These buns are a twist on the classic Chinese egg custard buns (奶黃包, nǎihuángbāo). They still have the creamy custard and the fluffy steamed bun, but I added pumpkin and fall spices to both the filling and the dough to create a pumpkin spice version. Notes on ingredient substitutions and the science behind the custard filling, dough, and steaming process follow the recipe!
We’ve seen that fats add tenderness to many of our baked goods, both by preventing tough structural molecules from forming and by contributing to leavening. But in bakes like pie crust, biscuits, croissants, scallion pancakes, and baklava, fat has another function: flakiness. In this post, we’re exploring how fats add flake to gain a better understanding of how to work with them.
In the last couple posts, we explored the chemical structure of fats, learned why fats repel water, and discussed how they melt. Moving forward, we’ll focus on how these properties affect our baked goods. As we’ll see, fats are crucial for the texture, flavor, and sensory properties of our food. Let’s start with a closer look at the molecular interactions that create tender textures in our bakes.
In the recent post about starch in flour, we discussed the effect of water temperature on doughs. In Chinese cooking, different ratios of hot and cold water are combined with flour to make dough for everything from noodles to chive pockets to dumplings, all of which differ in both texture and cooking method. To explore how water temperature adds so much versatility to dough, we made dumpling wrappers using a cold water dough and a hot water dough. We then boiled or steamed both types of dumplings and compared their textures.
Castella cake is a light, fluffy cake popular in East Asia, and there are two main methods to make it. Today, we’re taking a closer look at the Taiwanese version (古早味蛋糕, gǔzǎowèi dàngāo). A typical recipe starts with cake flour and cornstarch in hot oil, then adds milk, egg yolks, and an egg white meringue. In this post, we’ll focus on the ingredient that’s less common in cakes: the hot oil. We’ll bake two cakes, one with hot oil and one with oil at room temperature, and we’ll discuss the effects of the hot oil on the flour and cornstarch, the batter, and the final baked cake.