Baking 101- The Basics of Baking- Cookies,Muffins and Cakes | Shubranshu Bhandoh | Skillshare

Baking 101- The Basics of Baking- Cookies,Muffins and Cakes

Shubranshu Bhandoh, Baker/Pastry Chef - Le Cordon Bleu

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16 Lessons (1h 15m) View My Notes
    • 1. Introduction to the Course

    • 2. Class Project

    • 3. Baking Tips To be A Successful Baker

    • 4. Tools to Start your Baking Journey

    • 5. How to Use a Digital Scale

    • 6. Baking Soda vs Baking Powder

    • 7. All About Flour

    • 8. Recipe 1- Easiest Raspberry Muffin Recipe

    • 9. Sugar the Magical Ingredient

    • 10. Recipe 2- The Perfect Brown Butter Cookie

    • 11. Eggs- The Natural Leavener

    • 12. Recipe 3-The Softest Orange Chiffon Cake

    • 13. All About Dairy

    • 14. Fats- The Ultimate Tenderiser

    • 15. Recipe 4-Lemon and Berries Bundt Cake

    • 16. Thank you


About This Class

Baking at home does that sound difficult. Look no further. This is the perfect course for you to learn and take your baking skills to the next level

This course covers the essential techniques used in baking and a comprehensive detail about the ingredients we use in baking. Understanding these concepts will provide you with confidence to bake just about anything at home

This is a complete Baking Course suitable for students just starting out in their baking adventure or have experience and want to improve their baking skills. In this course I have put together all aspects and steps in baking a Raspberry Muffin, Chocolate Chip Cookie, Orange Chiffon Cake and a Beautiful Bundt Cake. 

We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using. 

The course will help everyone from complete BEGINNERs who have never baked  before to PROFESSIONALS who bake in professional bakeries.

The course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun baking  

Some skills you will learn:

  1. Understand the Tools required in Baking

  2. Useful Baking Tips for Bakers
  3. Understand about Ingredients such as the role of chemical leaveners,sugars, eggs, butter, flour and dairy

  4. Techniques used in Baking cakes

  5. How to Measure Ingredients and prepare before Baking

  6. How to Cream Butter and Sugar together

  7. How to Make French Meringue

  8. How to Bake Cakes properly

Who this course is for:

  • "Essential Techniques to Become a Better Baker" Class is for people passionate about baking

  • Beginners who havent baked before but aspire to learn how to bake at home

  • Seasoned Bakers who want to improve their skill

  • This Course makes an excellent gift as well for your friends


1. Introduction to the Course: Baking at home. Does that sound difficult? Look no further. Once you know the essential techniques and understand the ingredients, you will develop the confidence too big, just about anything. Hi, my name is should grant you. And I'm a professional chef and bigger chain from the prestigious logo doctor. I've worked in some of the best restaurants and bakeries in Sydney for many years. Now I want to share the experiences I have gained looking at some amazing because and chefs so that you can become a better bigger. We started this class by learning the basics such as as we need and also how to measure and assemble ingredients. When we start our baking journey. Then we understand the differences between baking soda and baking powder and also learn about the role of sugars, fats, dairy, and eggs in baking. He also learned the different types of flowers and their functions. Once we understand these concepts, we finally apply them by making a beautiful raspberry muffin, which will make your house smell like an amazing bakery. The next recipe is my favorite brown butter chocolate chip cookie, which when dipped in milk, they bring back amazing childhood memories. Then we make the softest orange Shaphan gig. Perfect for a picnic. A taking a dear friends deep bowtie, learning how to make an amazing French morale and the lightest sponge. To finish the class, we make a lemon Bund cake, which will be a showstopper and impress anyone. You know. The goal of the class is to provide you with a strong foundation and help you become a better big. The glass comes with a detailed recipe book with all the concepts and recipes covered in the class. I can't bid for you to join me and help you and tissue to become a really good Baker. 2. Class Project: The project for this class is for you to share your progress, your pitchers of any recipe from this class. So if you wanna make muffins or if you want to make a cake, I would love to see your progress. And I would also like to help you if you have any questions or doubts regarding these recipes. And also if you couldn't drop a small review or a comment, that would really help me reach more students. And if you have any suggestions as well of what you would like to learn. And I can definitely work on that in future glasses as bad. So thank you again for joining me in this class. And let's begin an unbecoming Cione. 3. Baking Tips To be A Successful Baker: So before we start off with this class, I wanted to share with you some really small steps which will help you improve your speaking skills. So the first one is that when we use the ingredients, makes sure that they're at room temperature. So the reason we do this is because it emulsifiers much better. And it also causes a cake batters to be really light as well. The second one is to get an oven thermometer and basically check the temperature of your oven because most of the dams home ovens are not accurate. And adjust the temperature of your oven according to the temperature you get your thermometer. And the third one is to use the digital scale. And I know we're used to using cups and these burns. But using a digital scale makes such a big difference when you're baking, because we can measure everything really accurately. The fourth one is that always arrange your ingredients, measure them before you start a recipe. So as chefs, The makes sure that we do that because it just helps to make it really easily. And also your line of type is quite clear, like you know what? So it's really nice to just arrange all your ingredients before you start baking. And the fifth one is that behaviorally patient and don't open the oven door when you're baking. Because in our home ovens, the winches loses so much heat when you open it. So just avoid doing that at oil gods. And the last one I would say is that if you make any mistakes, just write them down. And oil-based, keep experimenting with recipes. So that's by, in this class, I'm trying to sort of help you understand what ingredients do and how they react so that you can basically change the recipes however you like. So let's start with this lesson now. 4. Tools to Start your Baking Journey: To start off with this class, I'm just gonna show you some of the truth, which I'd use rarely, frequently. And it'll just help you to build these tools when you start baking. So these are some of my favorite tools. And to start off bed, obelisk, super-helpful. You'd probably find this in any pastry chefs get because we use it so often, specially to beat eggs or whip cream. You win, then you make batters. It's very helpful to mix the batter properly, but the risk, the next one is a rolling pin. And this one's of wooden rolling pin. Very helpful when you're rolling out base trees. Those biscuits, cookies, really, really hurtful. And you could get, I mean, even stainless steel ones, but I prefer using a wooden one. And the next one's a pastry brush. Very helpful when you glazing cakes. Even eg washing. And I really use, really like using it when I'm maybe lining gigatons of bands, but butter, really helpful in that case. And get a good sharp knife to gut fruits or any garnishes you have. Maybe berries. And even to cold foods really helps in that case. And this one is also very important if you really like making cakes and frosting or glazing. And this one's got a slight curve on it, which makes it easy to spread. So if you're spreading it, maybe chocolate Grenache or any chocolate butter, cream frosting. It's really nice to use this one. And a scale. Really important if you want to be accurate and if you want to make really fine products. So definitely uses scary, especially if you're making pastries, are making Crusoe or even dividing, apportioning those. I think it's very hard for digital thermometer adds a baker, we use it a lot because we need to check the temperature of a dough, bread dough you're making to be able to ferment it properly. And even cases when you're making sugar, caramelized sugar or making Duffy. And even if your temporary chocolate, very important to have a digital thermometer. The next one is a silicone spatula. And this one as well, I think you'll find it in any pastry chef scared because we use it so often. And this one, the handler will not melt at very high temperatures. So it's very useful in that case. And also to scrape out a bowl. It can really do that very easily and very easy to wash as well. So I really like using this and, uh, CVE. So we need to use a see you, especially if you're making cakes. Because we need the Florida we really fine. And it makes really good products if you CVE, especially if you're taking desserts. So I would highly recommend getting one and a kitchen scissor. And this helps in a lot of different purposes. If you wanna maybe got baking paper or other, maybe those if you have anything. So definitely helps to have one. 5. How to Use a Digital Scale: In this lesson, I'm briefly gonna describe how we can use a digital scale. And I would highly recommend you use one, because if we measure with cups, it's not highly accurate most times. So what we do is say, for example, we Pro Bowl and we press the tab button. So that takes the weird to 0. And say, for example, you want to measure 30 grams of flour. So perfect. So if you want to add something to this, we just press the button again and say for example, you want to add sugar. So now we actually do this and first the tab button again. So this is very helpful in measuring exactly how much we need. Because begging in baking you need to be really exact with ingredients. And also in some scales you have different metrics. Like you can change it to ML or answers or grams. So in MySQL AB button and I can just press that. And this changes to ounces. And this changes to ML. So usually this head as well if you're measuring liquids or if you follow a different metric system. So if you want to be really good at making, I would highly recommend getting a scale. 6. Baking Soda vs Baking Powder: So when we first started picking, the most common question I get is, what is the difference between baking soda and baking powder? So in this class, I'm gonna differentiate between water down. So you can understand how you can use these chemical liveness and your recipes. So the baking soda is slightly more Columbia impaired to the baking powder. And husbands could be sodium bicarbonate and it needs an ascetic element to react with it, then you use that in our recipe. So for example, if you are putting but a MOOC or honey or brown sugar in your recipe, you would use baking soda. But on the other hand, baking powder already has an acidic element in it. So you could use any recipe. You don't really need to have an acidic, adamant, but surely mindful when use baking soda, because in case it does not have an acidic element, the recipe we'll test really metallic because this will not work and it will also not cause any evening. So just be mindful of that. And also, if you were to substitute baking powder for baking soda, you could use one teaspoon of baking powder for 14x teaspoon of baking soda. Because baking soda is quite powerful compared to baking powder. And also you cannot really substitute baking soda or baking powder, so just be careful of that. And in some recipes we also use both. So v do that because the baking soda is not enough to cause the evening we require, so we need additional baking powder in those recipes. And also a baking setup if you need to put I baked good in the oven immediately. But baking powder, you could probably leave it out for some time, refrigerated, but that baking soda, you definitely have to put it in the oven. 7. All About Flour: In this lesson, I'm going to basically describe the different types of flowers available to us. And that's a big, it's essential to understand the properties of the floss via using, because it can drastically change the big product we make. So flours basically differ in the protein content in them. So what that means is that if you have high protein content, it forms a stronger gluten structure, which is good for breads, but not really good for gigs. So you have to be quite mindful when you select the flow. And if you go to the supermarket, There are so many different types of flowers available now. So what I'm gonna do is briefly describe some of them so that you have a better idea of how to use them. So these are some of the most commonly used floods. And I'm going to describe to you based on the protein content. So starting with the bread flop, it has the highest protein content. Probably the best to use if you're making breads, pastries, or saw diminishes because it forms a very strong dough because of high gluten content. And it expands the val menu fermented. And the next one I'm going to speak about is whole middle flap. So you can see it's got a really serve you if you can feel that gentleman, the brown in it. And it's got a slightly more brownish color and it's super heavy. But you need to be mindful of any use it because the paradox we make out of them can be quite dense. So maybe used it in a combination when you making breads and pastries, but it definitely can be used and it gives a really good flavor as well. And so we've got all purpose flour Hill, which is about nine to 10% gluten and probably the most commonly available flap in the supermarkets and in households because you can use it to make anything from breads to base trees. Two gigs and really versatile as well. The next one, escape flow. It's got about six to 8% of protein. And it's very good to make cakes and sponges and muffins because it does not form a strong gluten structure which keeps the product really moist and soft. So and we have another flaw, which is called self raising flour. And that is just a cake flour added with baking powder and salt. So for every cup, which is about 125 grams of gig fla, the add about one teaspoon of baking powder. So that makes sense raising flat. And that can be used to make cakes, but not really inbred. So just be careful of that. And so these floods have gluten in them, but we also have flaws which do not have gluten like this one. It's coconut flour. You can definitely use this in cakes, but you cannot make bread out of them because to make bread you need a strong gluten structure. And in the supermarket, gluten free flours are quite widely available nowadays, and they can definitely be used for baking if you are gluten intolerant. And some of the other gluten free flours can be ALU flour, rice flour conflict. So definitely if you argued an intolerant, There are a lot of flowers available as well. 8. Recipe 1- Easiest Raspberry Muffin Recipe: So beginning with, our first recipe is muffins. And I'm gonna show you different variations of these muffins with the blueberries, raspberries, and chocolate. So the first step is to Greece baking den, or a silicon thin like this one. So what I'd like to do is got pieces of baking paper, describes is put them inside like that. This looks really nice. I mean, you could do it without it as well. You don't really need to do this, but the presentation is quite nice after it begs. So I really like doing this. So after your baking ten is lined, what you do is you set your oven to preheat at 180 degrees for about 15 to 20 minutes while we prepared the batter. So as base reshapes before we started recipe, we basically set up all the ingredients we need. And it's called mesons, which means get all the ingredients on place. And what I'm gonna do now is I'm going to measure the dry ingredients here. And I'm going to set that aside. And then I'm gonna take the wet ingredients and then I'm gonna mix it together. So the dry ingredients today is your cake flap. I've got some baking powder and salt here and some cinnamon as well. So the detail of the recipe is in the attachment, the recipe attachments. So you can definitely have a look at that. So I'm going to make all of this together now, the cinnamon and just mix it together. And I'm going to set this aside and measure the wet ingredients. So I've measured the wet ingredients here, and I'm using milk in this recipe and says vegetable oil. So the reason I'm using oil and non parallel spicules, oil leads to a really moist texture. And that's exactly what I want for the muffins. And I'm also using a combination of brown sugar and white sugar. So the reason I'm doing that is because brown sugar and not only does it give more flavor, but it also gives a slightly better texture because it's got molasses in it. And I'm using one egg. And so what I'm gonna do now is I'm going to put oil. And mix the sugar in it. So this is a really easy recipe and it comes out. And it doesn't even take that much time to make. So when it's mixed like that, you just put an egg and make sure the egg is at room temperature. So after the egg is mixed, you're going to put the milk. It's really easy. You already have the risk damage. So after that is done, this is really important step. We need to sift it because we want it to be really fine. So just get all your dry ingredients and take a silicone spatula and just gently folded. So we don't want to make this too much because we don't want to form gluten and we just wanted to form a battle. And with muffin betters, it's not that mood, like it doesn't have to be that smooth. It can be a little bit lumpy. That is perfect. You can see a little bit of lumps there, which is really good because it makes, when you bake it, it breaks down and creates the really soft texture. So now we'll put it in our baking them. So there are two ways to do this. Either you can just directly scrape it inside the baking them. But the other way, which I like is just take a spoon and just scrape it in with your finger. And I'm going to put blueberries and this one, just take a few blueberries and put it inside like that. So when it bakes, it'll break down and it will trace. Ready, nice. So in the other one, I'm going to put some raspberries. I've got some frozen raspberry, but you could use fresh ones as well. The last one, I'm gonna put some dark chocolate and actually you can even folders and the batter if you want. If you are just making one type of muffins, you can even put outs on top of them if you want to make them healthy just before you bake. That also works really nicely. So before you put them in the oven, sprinkle a little bit of brown sugar on top. Let's fill it, caramelize and form a really, really delicious crust. And these usually take about 2025 minutes to big. So it's been 25 minutes and I'm going to check if it's fully baked. Just put a skew in the sender. And if it comes out clean like that, that means it's done. So just rest these for about 20 minutes before we can eat them. Because as they read, they keep baking, which is called carry-over baking. And you don't want to disturb it now because it might be rho. So just let them cool down at room temperature. So after ten minutes of cooling down, when it slightly we just take it out, put it on a cooling rack. As you can see, it's such a nice structure, really tender and moist. You just finish with some icing sugar. 9. Sugar the Magical Ingredient: So let's run it with lime about sugars in baking. And sugar is such an amazing ingredient. It's probably one of my favorite ingredients because it gives such an amazing flavor. And I can't even imagine a cake without the sweetness was sugar Gibbs. So what sugar does is that it's hygroscopic in nature. And what that means is that absorbs moisture and it keeps big products extremely tender and really lead. It also incorporates a when we cream, sugar and butter, it basically creates these air pockets which rise and gives us an amazing product. It also stabilizes GAS that even may ranks when the VIP egg bite. If we add sugar, did it stabilizes it and doesn't deflate. So I'm going to speak about the different sugars we use in baking and what Ben, they're useful as well, in what circumstances you can use them. So I think this would really help you Menu start on your making journey. So these are the most commonly used sugars. So the first one's castor sugar. And it's basically white sugar, which is probably the most widely available. And it's very worst than that. You can use this in anything. But it's just, you know, it doesn't have avalanche of flavor as the ground shaders. So this one's light brown sugar and this one's dark brown. So the difference between these three is that this has molasses and it still molasses is basically a byproduct of making sugar. So also they have a lot more flavor compared to this one, but they also have a lot more moisture. So in case you are using them in recipes, you just need to adjust the level of moisture and your recipes. And the last ones I think Sheila. So this one is basically finally crown stride sugar. And there's a little bit of cornstarch adenine, and this one's really good for frostings. And I thinks because it dissolves really easily. And also very good to make babble of us on the ranks. It's very useful in that case. The other sugar alternatives we have is honey. Honey is not like the chemical properties are funny, is not similar to shut up, even though it gives sweetness. So if you are directly substituting sugar with honey, just make sure that your recipe allows you to do it because it's not really possible to do that. Because you will not get the same amount of leave Ning or the texture, the crispy texture which you require. So just be mindful of that. 10. Recipe 2- The Perfect Brown Butter Cookie: So the second recipe is chocolate chip cookies. And I'll briefly explain you the ingredients which I am using and then I'll explain you the method. So I'm using some all-purpose flour and some baking soda and salt. So the reason I'm using all purpose flour is because I want the goodies to be a little bit more chewy. So I wonder flood to have a little bit of gluten in it. That is why I am not using gig flat in this case. And I'm also using some unsalted butter and make sure it's unsalted because unsalted butter has less water content. So it makes the cookies taste much better. And I'm also using a combination of white sugar and brown sugar. So brown sugar gives a really nice texture and a really nice flavor to the cookies. It also gave us a really nice color as well. So I like using it, and I like using it in a combination with white sugar. Because by cello gives a little bit more crispiness. And I'm also using some dark chocolate and the recipe. So I prefer using dark chocolate, chocolate chips because dark chocolate has more percentage of Krakow in it, which tastes much better and it's more healthy as well. Usually the chocolate chip we get in the supermarket, it has a lot of oil, specially palm oil in it, which is not really healthy. And it's, it doesn't have a lot of cocoa mass in it. So it doesn't really taste as good. So I would recommend getting some really good quality hype dark chocolate and just chop it up purvey roughly. And we'll fold that in the batter right at the end. So to start off with, what I'll do is I'll brown this butter and I'll show that to you now. Take apart and put it on medium heat and put some butter in it. So what we're doing is we are basically melting the butter and then we have browning it to the cannibalizing the myths I did. And that basically gives a really amazing clearer to the butter. We get, sort of his and London's. And that would make our cookies. There's really good as well. So this probably takes about two to three minutes more than men. So as you can see now, you can see is that he brownish color and then makes eyelids galvanizing into bottom. So I'll but a is now ready. So let's just take it off the heat. So I'm really nice and golden. And this is exactly what you want. And we have to cool this down for maybe 1520 minutes. So you can put this in the fridge for like ten minutes. But then you add the sugars and egg. The borrower has to be at room temperature, it cannot be hot. Otherwise, we won't get the texture which has been about 15 minutes and the battlefields drum temperature now. So I'm going to add the sugars. And now we're going to revisit this until it completely blends together. So at this point you can even use a stand mixer where I mentioned you don't have to do it with your hand. It's much easier to look at a machine. So I've been doing this for about one minute now, and I'm going to add the egg. And we built this undated becomes really nice and creamy. And also make sure that the egg is at room temperature of any added. So you get picked extra. And then you can see that she was dissolved. That means the mixture is ready to just take a C. It's very important to see that because otherwise you might find clumps of love and it doesn't days that nice step. So now I'm just going to pull it together. And once it's almost ready, we just add the chocolate in it. So those should be slightly pick. And we're going to chair this down. So then it sets completely. And maybe it'll be easy to shape the cookies. So you've killed the batter for about three hours. And if you can push this, do it overnight. Like it just stays much better than x there as well. So what I'll do is I'll use an ice cream scoop and you can use the other one as well unless you press it out. You can even use a spline. I mean, it works either way. And I'm going to let this tray with omega1 vapor. Nile shaped about one tablespoon. But damage. Just make up something like that and just put it on the baking paper. So once you've shaped the cookies, the spread them across. And if you want, you can refrigerate it and then bake it as well. We can do that as well. But I'm gonna make a directly and I preheated my Allen for about 15 minutes at 200 degrees. And these should take anywhere between 12 to 15 minutes. And I'll show you a technique in which, because I want more flatter cookies. So in after ten minutes I take the tryout and I bang it on the table. So it sort of makes it really flat. Cities are finally ready. And what I'm gonna do now is take a spatula like this. It's basically like a flat one. And I'm going to pick these up and put it on a cooling rack. And just to finish their sprinkling little bit of sea salt. And then my favorite things to do is finish with some dark chocolate. Such as the heat of the cookie will slightly melted. And this is completely optional, but I really like the taste of this. So after it's cooled down for about ten minutes, I will show you that extra. So it's really nice and chewy from the center. And really nice and crispy from the side. And the chocolate melts because of the heat. Gets really nice and GUI. So my favorite way to eat this, it's just dip it in some milk. You guys should definitely make this recipe. It's so good. 11. Eggs- The Natural Leavener: In this lesson, I'm going to describe the role of eggs and bacon and eggs as just such an amazing ingredient. Because it binds everything together and gives our cakes and batters Such a good texture and you bake it. It can also be used to create and gaze of Moses or souffles. And it also causes lightning. And it's also a really great emulsifier, especially when we make gusts of land. So x has two parts, basically, one is the white and the other one's the yoke. So the white mostly has protein in it, and the yolk has fats. So the white is really good if you want to aerate, maybe make me ranks or if you want to lighten textures. But if you want like a silky texture than the yolks are really good. 12. Recipe 3-The Softest Orange Chiffon Cake: So I'm going to briefly explain the ingredients we're going to use and a little bit about the process we're going to follow. So first step, you measure what the ingredients and what I've done is I've separated the sugars and tuples. So what I'm gonna do with this, this is gonna go in the egg yolk mixture. And this one I'm going to use for the moraine. And I'm using white sugar because I don't want to use a sugar which overpowers the flavor of an orange because I want this to stand out. And I'm using cake flour. And I've also added some baking powder to this just to give it an extra little evening. And these are two whole oranges. You can get any type of oranges you have available. And I'm also going to assess this because the zest has more flavor than the Jews because of the oils which come out of this test. So that don't miss that step because that's very important. And we'll say using vegetable oil because I want the oil to give some amount of moisture indicate. And I'm not using butter because I personally feel this cake oil selves a better purpose. Ibarra, Because we don't need the flavor of the butter in the cake, because we have oranges. So we need something more neutral. So I think oil is much better. And also using some eggs makes sure that these are at room temperature because it provides better with the other ingredients. So before we start the recipe, the first step is always to prepare our cake. Them. Just put some melted butter. And you're going to put a piece of baking paper here that we can easily take it out and it's completely baked. So the easiest way to do this, just before listen to a square. And then for this again, we'll listen to heart scan, something like that. So what we'll do now is we measure from the center and we just got it from there with a scissor. So now I just want to check if it fits. Once we've got the bottom, once the cake is baked, it'd be really easy to put out the cake because most of the times the case gets stuck in the bottom. But decides it's not that hard to take it out. After we've measured all ingredients, I'm going to start putting them altogether. So I'm gonna show you how to separate eggs. And it's very important to separate them properly. Because if there is any eggshell are part of egg yolk in the white, we wouldn't get us stable in harangue. Best way of doing this is split in a bowl and just do it with an eggshell as valid, but I'll just do it with the hand. And disparate here. If you want to use globs, you can do that as well. Can even do it like this. Just use the eggshell. Whatever you find comfortable. So after you finish this thing or interest, you're going to just juice them. And we need about 90 em out of the Jews. So I'm just gonna get a glass. You can definitely use a juicer for this, but I don't really have one. Sums gonna measure 90 ML of the Jews. Perfect. And you can definitely drink arise because its such as viscous. And then it's really easy, you just add the sugar. And then I'd be so until it's completely combined, we just stepped in the flat. So we just did receive. And this is our flour and baking powder. This step length lists are really nice and really light extra. So I would definitely not skip it. So once you add this just gently folded and a spatula. And you don't want to see any lumps in the battle. And if you see any lumps, just keep mixing so bad as not ready. So this is the base of the battle. And now we're going to make French harangue and we're going to fall through. So the Frenchman will basically give it a really eroded like texture and also basically help it to rise even more. So when you make a harangue, the basic tips are that they should not be any water and UN near the egg white because then it will not rise. And also there shouldn't be any fats. So just make sure that the bowl you put the egg whites n And surely kin. And also make sure that your risk is really clean, like there's no water in it. So what we now do is just start this and use a machine to do this because doing it with hand is just do tiling. So once you see it starts to form like this. We slowly going to add the sugar and keep beating under it gets really shiny. As you can see, it's got really shiny and it's got really fluffy as well. So now these, that willingness in our base matter. So the first step, you take 1 third and just mix it fairly vigorously just to make the light. And the next step you for lead paint gently. Just the last edition. So you don't want to mix this too much as well. Just spend you can see it's combined and you can't see any light. So this is perfect. So now we're going to put this in my gate mode. So what we need to do before we bake it, just give it a data. And we're gonna bake this where about 50 to 60 minutes at 160 degrees. So after 15 minutes, I've just taken this out of the oven and I'm going to check if its fate is, just put a skewer. And if it comes out clean, that means it's done. So for this gate, you need to do that upside down to prevent it from collapsing in the center. So just hold it like that and just just cool this down for about 2020 to 30 minutes. And then we put it upside down and then we'll take it out of the mold. So it's been about half an hour. And what I'm gonna do now is take a spatula and just lose in a triangle sides. And just, and just flip it like that. And then take a plate is put at the bottom and just flip it like that. So you can do lot of things with it. You could put whipped cream, icing, sugar, some fruits, berries, yo good, whatever you like. Putting on this gig. Gig is basically a base for all sorts of different fillings. So I've just got a piece. Show you. So this gig, just exactly the islam, eating an orange. So soft and so mice from the inside as well. 13. All About Dairy : So in this lesson, we're going to discuss derivative dairy in baking. And dairy is such an amazing ingredient because it has so many different roles. And we can use dairy to give structure to a big prologues and it holds and binds everything together. We can also use dairy to emulsify in case of gusto and ice creams. And we can use there even if we wanted to tenderize beef products in case of breads, even cakes. And so I'm going to discuss the different types of daily products we can use in baking that you can develop a better understanding when you're baking with that. So these are the most commonly used dairy products in baking. And probably the most commonly used is milk. It's used in everything because it has such good properties. Maybe in cake batters, muffins, scones, even ice cream customers, probably you can use it in so many things really versatile as far. And if you are lactose intolerant, I use soy milk because ceramic has good amount of protein in it. So it is a good substitute of milk. So definitely, you can definitely use that. And the other one's yogurt. So you're good is slightly acidic in nature. Also, it's slightly higher in fat. So you could use this in cake batters and even in some dose. But just make sure to use baking soda so that it reacts with the asset side of yogurt. And it makes really tender products as well. I really like getting a yogurt cake. So definitely experiment that data as well. This is cream cheese. And cream cheese is famous for its cheese cakes. And it's very nice as well because it's really rich. And I really like using it in for us. Things even like fillings and different gigs makes really good competent. The next one's whipping cream. So this one's got pay 5% fat in it. And it's really good for whipping. Cream you have available, has 30% fat. So just make sure if you are the pancreas, the fact Boesen page-based 35%. And this one's really great if you're making ice creams, even some thrusting, some fillings, Grenache, so many different uses. And this one's bottleneck. So by dominant is basically a little bit more ticker compared to MOOC and slightly more acidic as well. So you have to use this with maybe baking soda to get a nice leaning. And it gives a really tender product as well. So even in case of walkers and band gaps, you can use vitamin. So if you don't have biomedic, what you could do is take one cup of milk and I'd maybe two tablespoons of vinegar in it. And he neutral fit flavored by nega would do. And just keep it outside for a while and it'll just become very tech environment. 14. Fats- The Ultimate Tenderiser : So in this lesson, I'm going to discuss the role of fats and begging. And fats is something we use so often. Space three chefs, literally like every day we're using, but our oil. So what fat does is that it basically then arises a big products. So think about like cakes, brownies, muffins. It's basically coating the flour. And it's making the products rarely dander. And also in case of pastries and cross sell, we basically layering the fats and the dough. So what happens is when this begs the moisture in the fat, it evaporates. And that causes the door to raise and create such beautiful layers. And fat is also used when we cream butter and sugar together. So what that does is that it basically creates a and it causes lifting. So I'm going to discuss the different types of fats, which is basically liquid fats, which is oils. And so islet fat, which is butter. And what are the advantages of using each and when you can use them. So these are three textures of borrow. And I'm gonna explain when we use each. So the first one is solid. So we use this if we have to rub the battle against flat, if you're making, maybe scorned or if you're making bike rest. And also in buffets tree if you're making rough puff pastry. So what that does is that basically it coats the flour and then you bake it, you get that flaky texture. And also it, steam evaporates. And it also Levene's the base tree that is really useful in that case. And the second one is softened butter. So this is really useful if you are creaming borrowing sugar because it, it basically incorporates the sugar really well. If it's soft or if you're lining cake pans are darkened. Really nice to use softened butter and measured but are used in brownies and cookies. Waffles. Basically measured, but it causes the productive spread slightly. So if you want the cookies to spread, use melted butter. So in the recipe I'll show you later for cookies. I'll use melted butter in that because I wanted to spread slightly. So I think it's really important to understand. Then you can use which type of butter because it helps too, better products. So under briefly speak about the differences between using oil and butter in baking. So we use oil if we want the texture of the cake to be early moist, because oil does not solidify at room temperature. And also, we can use oil indifferent bread, bread, because it incorporates vey easily and because oil does not have any water in it, it does not affect the recipe as much. And also oils like olive oil and extroversion Allah while taste really good in Italian brands. So it's really useful in that case. And we use, but then we wanted to sort of solidify in case of buffets to your question so that it rises when it begs. Two, when we want to incorporate air, then we cream but ensure that together. And also, and then we want a more pronounced flavor would be a better choice to use. And also borrow leads to more dander kx. So that is the main difference between both the fat. 15. Recipe 4-Lemon and Berries Bundt Cake: So the K-T boundary using for this recipe is called abandonment. It's got a really nice design. But if v1 to bake a cake in this, we have to usually buttered Well and also put a flag coding on it. Otherwise, the cake tends to stick. This, put butter all across the US. So once you butter the cake, split a little bit of slab and just move the cake. It's going around. And just at the end that, that you get nice coding of flour on your own. And you don't want extra Florida. We start there. So that's why we tap the floor out. So I'm going to briefly explain the ingredients we're going to use. So this is basically a pound cake. So traditionally pound cake had equal parts, but our sugar, flour and eggs. But this recipe is slightly different because I wanted to make it a little bit more easier. So the butter we using is unsalted butter, and we're also using some cake flour and baking powder. So baking powder is for additional evening. And it really helps to get a very light texture and this gag, well, it's, I'm using caster sugar, says by two, but you can also use a combination of different sugars. But I like using white sugar in this cake. Multi, using a little bit of vanilla that gives a really nice flavor. And this is a vanilla bean paste. Make sure to get a real banana pace and not the imitation because this one is really good. I'm also using some room temperature eggs. And for this recipe makes sure that the eggs are at room temperature. Otherwise, the batter would tend to split when you mix the X. So I'm going to start putting everything together now. So this is really easier. Sp, What you do is you take the flour and you just add the viral DNA. And the butter has to be slightly solve. And then you add the sugars as well. And you could use a mix of with this. But I'm just going to use my hand and show you how it's done. So we just have to basically coat the flour with the butter and create like a bread crumb texture. This leads to a really nice and soft cake. So the texture of the dough, it's basically like it's absorbed all the butter. And basically the butter has quoted the flop. And that's what creates a really nice texture. So when you get this consistency, I'm going to add a teaspoon of vanilla. I've just got a vanilla paste. And I'm also going to add some lemon zest. This is completely optional. But I really like the flavor of this. You could even add over ingest if you wanted. So after you've added the zest, what we do is we add the eggs one at a time because we wanted to emulsify value of L. And if we add it all together, battle might end up splitting. So I'm just going to show you the texture of the batter and I make it. So as you can see, that it is really nice and smooth. And it's not split at all degrees. Whatever ingredients we were using Grad room temperature. And we don't really need to make it more than this because we don't want to form the Buton. And I find this method really easy. Traditionally bomb case take so much like an egg. I also like adding a little bit of room in this cake, but this is also completely optional. But one tablespoon just at the end. And this gives nice flavor and just makes it through. So now we're going to bake this for about 15 minutes and before into 15 minutes at 180 degrees. And which I get after 40 minutes with SQL and see if it needs more time. So can you failed at stake is fully and just smooth it out. I'm going to check if spit it comes out clean means picked. So we're gonna just Google this upside down. So if you do this, it doesn't deflate to maybe good at for like 30 minutes. And then I'm going to unfold it. So I'm going to show you how to make a sugar glaze. And this is really easy, and you can use this in anything ranging from donuts, decay takes you in math and you can just put this one dot and it gives a really nice color and extra, super easy to make. I think sugar and milk and important but is to sift the icing sugar before we start mixing in the milk. So steaks. And we do this, we remove all the lumps. So after we've done that, just add about a tablespoon of milk to start off with and start whisking it. This has three quite take. So we don't want to add all the milk at one go. So I need to add a little bit more because I still have some icing sugar. Should be enough. That's perfect. So you see the consistency. Let's really take, but at the same time you can pull it. So it's been about 20 minutes. And I'm just gonna unveil the cake now. So it looks really beautiful. Colors, really nice, shape all across. And it came out really cleanly from the moral because we had lined it so nicely with butter and flat. So I'm just going to put the glaze on the cake now. And then you bring that glaze, the Kc should be slightly wall. So any glaze the cake, this make sure there's a plastic sheet below, so it's easy to clean up. So just poorly piece or the dopant the cake and see how nicely discovers it until the last date is bad. So you can see it's nicely covered the gig and just let it sit for about five to ten minutes. So just drips down on the plastic sheet. And then you can take that leaves an boarded over again so that you don't really waste any glaze and let it sit for like 1015 minutes. And then we're going to finish the cake. So just they're going to leave you with a thought and a good word. And this is necessary if you have just a basic setup, like a big number, but it should work as well. Let's take the cake with a valid name. So I'm gonna put some raspberries and stories. And I've got some sunglasses or my garden. Just the degree of the cake. You could use anything you want. You can use any type of berries. You could use. Any foods is just like a blank canvas. You can put anything you want. Another dual which I like using because it is like this and very useful when you're finishing desserts. So in case I'm putting flub, it maintains the flat bed, it doesn't destroy it. And it's really easy as well. Standard by leak up the K. And this is my favorite but gauges. So self-denial is, let me show you that. This is a nice crumb. 16. Thank you: We've reached the end of this gas. And I can't tell you how proud I am of the progress you've made. And I would love to see pictures of your desserts and you're baking. And I would also like for you to follow me and YouTube and Instagram so that we can keep in Dutch. And if you have any questions, please feel free to message me on those platforms as well. So thank you again for joining me and I hope I could help you on your making journey.