Transcripts
1. Introduction : Hello everyone. I'm suddenly
gawdy and welcome back to another course and you're
baking and pastry mentor. In today's course, what
we'll be doing is it often happens to us that we are
taught a lot of recipes, a lot of beautiful ones, but there are a lot of steps
in that recipe that a roof often taken for granted and nobody teaches us those things. Something as simple as how do
you align a big Hinton with parchment paper or maybe how do you transfer dough
into a container? These things often taken for granted are actually really
crucial steps where it comes to the process
of making and has a huge impact
on our end product. In today's course, I
will be walking you through six such techniques or basic human call them
to make sure that you have a smooth process
when it comes to baking, Whether you're a beginner,
you are an expert. Everybody struggles
with these things. In this course, we'll be
learning those basic and nailing them so that next time
we have a perfect product. Let's get started.
2. How to Line A Baking Tin with Parchment Paper: Let's get started by learning how to line our big Hinton's. It is not the most
underrated things that are not taught that much. So first we will be
learning how to do it with a square or
rectangular baking pan that has rounded edges. And then we have a proper
circular Bill Clinton. For the rectangular
week LinkedIn, we will need one sheet of
parchment paper and a scissor. Make sure the parchment paper is big enough to cover the
base as well as the sites. First we'll fold it into half and because you only
need crease over there, then we'll fold it into
another half and make another neat crease with the open sides of this
folder parchment. You'll see these ones will take a scissor and make a slipped, will make that slip
that as about four or five inches into the paper. And then we open up this
whole sheet and now we have this flappy shoot vivo
gently place it in the center and just push it down and everything
will fall into place. This can be used for brownies. Randi's an adult flat over six. Now we'll do the round
big Hinton for this, we need two sheets of parchment. Because if we need to
cover the sides of the big antennas fell
will need two sheets. So the first thing is that you can apply oil
on the surface. Or if you don't
want to apply oil, you can just do it like this. Because if you apply oil
it just sticks better. So now we'll take the sheet of parchment folded into half. Now, folded into another half. We'll make sure we make
the creases nicely. So we have a square null. Now, the open side
towards the outside, we will make another crease, kind of creating a triangle. And then we were folded into another crease and then we
have a smaller triangle. We will align the tip of the folded parchment with
the center of the baking tin and lightly make
a mark as to veil the parchment has to end in
line with the baking tin. Over there. We'll make a cut, will make a slightly rounded, not a strict length,
slightly rounded cut. And novel, open that piece of parchment and nice to
lay it on the base. Now, if you want to learn the sides of your
big Winton as well, you can simply measure out
the height of the baking tin and cut strips in case you're
feeling a little lazy, you can approximately take
your parchment paper and just fold it like you would fold a letter into three equal parts. Make sure that you make
the creases nice and tightly and then you can
tear it those creases. The main aim is that all the pieces are strips
of parchment that you have. Should have one clean
saved each that can sit on the base
of the baking button. Now, we'll take these trips and then place them
in the baking actin. These trips cannot
stick like that. They don't sit well like that. If you just place them. So you may want to apply
some oil on the edges or the ends of those
baking paper strips or parchment strips so that the stick weld
that the stick well with each other and now you have a properly LND waking done. Let's move on to the next basic.
3. How to check if the Yeast is Alive: We often have yeast
laying around that we do not really know if
it's alive or not, especially if you live in a hot and humid climate
or sometimes you forgot the eastern the kitchen
and it's been in the heat. So to check, there's an
easy way so that we don't end up messing up our recipes
when we use dead yeast. So what you need to
do is take a ball with half a cup of room
temperature water. In that, we'll add
half a teaspoon of yeast that we need to check
whether it's alive or not. Then we'll add one
teaspoon of sugar to that, which act as food
for that yeast, so that it can bubble up quickly for us to see
if it's alive or not. Nicely mixed it up now. Then we will let this mixed
yeast sit on the counter for about ten minutes and then we'll be able to tell
whether it is alive or not. If it is alive, will be able to see
this nice Maki and bubbly extra forming on
the surface of the yeast. But for that we have to wait. It's been ten minutes. And you will see that there is this smokiness and
Bolinas on the surface. See this, this proof
is that these slave, in case it is not there, you can read for
another five minutes. And if it still does not happen, that means the East is dead. But if it is alive, it means it's ready
to be used in some amazing breads and bakes. Corporate helps.
4. How to Perfectly Line a Tart Tin with Shortcrust Dough: By following or touch recipe, we're often told to transfer the tart dough into the tart shell or line
the touching with it. But nobody teaches
us how to delta2. The first thing we have to do is make sure that the buyer do that we've rolled
out is big enough to cover the base and the
sides of the dark. Then there are two
methods that can be used. I'll first teach you
the traditional one in which you take a rolling pin and gently roll your hold on
there troll LinkedIn. Pick up the rolling
pin with the tool and then gently lay
it on the target. Then you will take the sides
of your tart dough and start tucking them in inline with the
voltage of the tartan. Then you will continue this
process for all the sites. But this method, I believe, is slightly complicated and
requires more experience. There is an easier
way for beginners. All you have to do is
take the role dot, dot TO and then gently, very gently fold written
without making any hard. Greece's likely
folded in like this. And then you have a neat
back of dough in your hand, which is very easy to move and simply place it in the
center of your ducting. Then open all the
folds of your dough. And now it is nicely
laid on your practice. Then again, we'll do the
process of tucking in the site from all around. And then once you're
done with that, you'll see we have this
excess door round. We need our tart shell
to have needed edges. So all this excess TO simply
folded towards the outside. There's nothing fancy about it. Just make it forward or
bench towards the outside. Now this is what it looks like. Now I'll take my rolling pin and just run it across a few panes. This way, it gets in line with
the tucked in very nicely. And the shell that
we'll get will have nice and equal edges all around. Let's move on to the next basic.
5. How to Fill a Piping Bag without Making a Mess: Another task or step taken for granted is filling a piping bag. They're often told
that fill a piping bag without actually being
explained to us how to do that. Now, I have this
piping bag over here. I usually take these roles. I buy these roles of
piping bags of elements. So the first thing
you need to check is if this piping back is the correct size for your hand because everybody
has different sized hands, so we need different sizes
of piping bags to do that. You take your hand and take the widest part of your
piping bag and make sure that the widest part is actually bigger than the
length of your hand. That means it is
the perfect size for your hand to take a grip on. Then what we need is
a Tumblr or glass or any TEU container that we can use to make this
piping bag standard. I usually use like
large tumblers, glasses, mugs, whatever
was available. But today I think I'll use this transparent one because it's just needed an
easier to see through. Then I have this trench Miranda that I'll be filling
in the piping back. So first we'll measure the piping tip that
we'll be using. And we want the piping bag to
end like half a centimeter behind the design or the startup will make a draft smock and
just make a cutover. They're using a scissor. Now these finicky tips of
waste piping bag that we have, please make sure you
throw it away immediately so that it does not end up
in your food in any way. Then we'll open up piping back and don't blowing
toward use some things, start to open it up. It's very unhygienic when people use their hands are
blowing toward. Then we'll put up piping
tip into the piping bag and see it is still bigger than the piping tip
to come through. So I'll gently make a mark where I think
I need to cut it, take scissors and cut it off. Now see, I'll throw
it away immediately. Then. This piping
tip has come out. And the design and
the piping bag have like half a centimeter
gap between them. We're just perfect. Now to ensure that
whatever you're filling in the piping bag does not
flow out of it immediately. We will lightly push the piping bag and push
it into the piping tip. This way we've secured. Now, I will put it in a
tumbler and make it stand over there and gently fold the
edges towards the outside. Now I have this French Miranda, I'll be piping v8. Let me get a smallest
spatula to handle this. I will take this
French morale and start putting it
into the piping bag. Ideally, never fill
your piping bag more than half the
length of the piping bag so that it is easier
for you to handle. And it does not
actually come out from both sides and it does
not leak that way. But you continue to
fill it till I feel like half of the
piping bag is full. Half again, is easy to
handle and it takes less sub pressure
on your hands and makes the job easier
and more efficient. So nicely fill it up. I think it's full enough now. We will take the edges of the piping bag folded from
them and gently pull it up. That way we have a nice
and straight piping bag. Then collect all the marine towards the end you can use a bench knife or you can
use a door bolt scraper. I will just choose
my hands over here and I will gently collect, although Moran
towards the front. This way it does not leak out and we don't end up
wasting any product. Now, we will then pick
it in our hands and just give it a little twist and we're ready to use this piping bag. Let me show you one. Here. I'll be piping
these Miranda. So let me shoot backwards class. So here we have a piping
bag that is perfectly ready to be used without creating an actual
mess aloneness. Hope it helps.
6. How to Accurately Measure Dry Ingredients: Measuring drying regions. This is where a lot of
people go wrong and this is actually something
that messes up the recipe. So the best way to actually
measure in radians as having this kitchen
grid digital scale. And the really cheap and really easy to find
on sites like Amazon. And they just easily available. So it's not a force, but in
case you don't want to buy a scale and you want to go
by the cup measurements. Here I have some chart that
I'll be showing you how to measure the measuring cup. And always make sure
you have something underneath it so that
the flower, if it falls, gets collected and that when
we don't end up wasting Florida and gently start
scooping flourine to it. You don't want to apply any
pressure on it or push it in. You just want to put some
flat on top and let it be where that folder where
it stays in the cup. Then without applying
any pressure, what we'll do is we'll
take the back of the other cup that
we were using. Gently just scrape off
all the excess and vanco. And then what you
have over there is a perfectly measured
half cup of flour. No excess. We didn't apply
pressure or optimize anything. It's just a perfectly
measured half cup of flour. I hope this helps you measure
drain regions next time.
7. How to Line a Pie Case with Minimum Effort: Similar to tarts, Baidu
cases are also difficult. Again, nobody teaches us how. All you have to do is make sure that the door that you
have rolled out is bigger than the base of your bike container and
sides put together. And again, we will follow the same steps in
which we'll gently follow the toe and then transfer it into
the pie container. Once it is transferred, we will make sure
it is inline with the edges or the
volume of the Python. Now, you'll see
that the shadow is falling out of the
container, which is good. What we'll do is we'll go
around the whole Pardo and we leave about
one to 1.5 inches of excess Bardo hanging on the outside and
take a scissor and trim the rest will go around the whole
mixture that is happening. Then the excess part, we will gently lifted and
simply folded behind. You will notice that it does
not inline with the tin, but it is actually coming out
of it a little protruding. So we will repeat this
process and following it towards the behind
of the target TO, we will repeat this process
and do this folding and creating for the whole circle. Just make those light creases. It doesn't have to
look neater anything. It just has to have
those late quizzes. And now you have this
protruding edges ready. Now you will create
a pinch using your index finger
and your thumb in one hand and take your index finger from
the other hand and place them like this and
start making light triangles. I would recommend not
having long nails for this because it makes it
more difficult to handle. But then you'll go
around the whole pie and nuclear make those creases. Here you have a nice casing of Pi ready to be filled
with some gamete filling.
8. Summing it Up: So this brings us to the end of this baking basics course. I tried to cover the basics
that are usually taken for granted and actually are very crucial to the
process of baking. We learned how to use parchment, paper and ln, different
shapes of making actin. We learned how to
align with door, how to line up
Biden with bimodal, how to measure dry ingredients, how to fill a piping bag
without making a mess. How to check if I used
as actually active. As your only hope these
basics help if there are any other basics you want
me to teach, let me know. If there are any questions or queries you have.
Let me know as well. I'll be more than happy
to answer them all. You can also follow
me on social media. The links are all given
in your resources. I hope I was able to help you in this course until next time.
Savini Gauri, Serial Baker, Learning Pastry Chef
