Baking is often referred to as a science, and understanding the role of each ingredient can lead to better results. For instance, flour is the backbone of most baked goods, and the type you choose can significantly impact texture. All-purpose flour is versatile, while cake flour yields lighter, fluffier cakes. Knowing when to use each type is essential for achieving the desired outcome.
Sugar not only sweetens but also affects moisture and browning. Granulated sugar is commonly used, but brown sugar adds a rich flavor and moisture due to its molasses content. Additionally, fats like butter and oil contribute to the tenderness of baked goods, so selecting the right fat for your recipe is crucial.
Lastly, don’t overlook the importance of leavening agents like baking powder and baking soda. These ingredients create the rise in your baked goods, and understanding how they work can help you troubleshoot any issues. By mastering the science behind baking, you’ll be able to create consistently delicious treats every time.
