Words by: Family Farm Team
You've heard it time and time again: baking is a science. And if these recipes are any indication, that statement holds true! Baking requires precision and patience. It can get messy and things can go wrong, but learning from experience is undeniably an essential part of the process. Whether you're still fairly new to the science of baking or already feel confident in your skills, these recipes will help you conquer some of the techniques that are most integral to making a sturdy meringue, ultra smooth custard, soufflés that stand tall, soft and chewy cookies, lemon curd you'll want to spread on everything, cheesecake without a single crack, and nutty caramel sans scorching.
Want to make a light-as-air angel food cake that tastes like heaven? First, you'll need to learn how to make a perfect meringue.
Meringue can be fussy, sensitive to temperature, and will quickly lose its light and airy structure if handled roughly while you fold in your dry ingredients to create angel food cake batter.
Though not technically baked, these steamed custard buns require some essential techniques that most professional pastry chefs know by heart.
This recipe calls for a silky smooth custard, which means tempering your eggs to avoid scrambling them—a skill that takes some care. As for the dough, it requires just a few ingredients but can easily be over-mixed.
Soufflés may have a reputation for being difficult, but there's no reason to be intimidated! With a few quick tips, you'll be on way to a well-risen soufflé.
The trick to any soufflé is getting it to rise up past the sides of the ramekin, a phenomenon caused by the air bubbles in the whipped egg whites expanding as they're heated in the oven. It's a delicate process, but nothing short of magical when done right!
If you're still fairly new to baking but already feel confident in your chocolate chip cookies, try this slightly trickier recipe for chocolate caramel-stuffed cookies with sea salt.
Like a lot of cookie doughs, this one is very soft. And while this makes for a deliciously delicate final product, the dough can also be a bit harder to work with.
Lemon curd is liquid gold for anyone who loves citrus. Learn how to make it right and you'll want to spread it on English muffins, pipe it into cupcakes, and make these Meyer lemon curd tarts for every person you know.
As curds go, this one isn't particularly hard to make, but there's one problem that many beginner bakers often run into: curdling. Since tempering is involved in the process, there's always a risk of ending up with bits of cooked egg in your final product—and no one wants lumpy lemon curd in their tart!
If you're a fan of cheesecake, trying your hand at homemade is so worth the slow bake, all the time it takes to cool, and the hours of chilling.
Along with taking a good chunk of time to make, a cheesecake like this one has to be watched carefully. There are a few things that can go wrong, but cracks are the most common issue. Luckily, if you do end up with an unsightly fracture across the top of your cheesecake, you can easily cover it up with a sour cream topping.
Flan has many iterations, but at its core, it's a sweet custard baked atop a caramel sauce, then inverted before serving.
To make caramel without burning or scorching it, you really have to get to know your visual cues. For most people, this means learning from experience and making a few mistakes here and there. But have no fear! Once you know what to look for in your pot of bubbling sugar syrup, you're on your way to making a wonderfully nutty caramel for your flan.
March 16, 2020
August 14, 2019