The Scientifically Guaranteed Guide to Better Baked Goods
For every flawless cake you bake, are there three that come out of the
oven dry, deflated or dense? Do your cookies crumble and cheesecakes
crack? You're not alone! A lot of bakers struggle with selecting the
right ingredients or choosing the right method and temperature to yield
flawless end results. With this book, One Sarcastic Baker creator Dikla
Levy Frances is here to help you recognize your baking mistakes and
learn how to get the best results--the scientific way. She teaches you
the chemistry behind successfully baking everything from cakes to
cookies to breads with approachable explanations and simple formulas so
easy that anyone can create these sweet experiments.
Learn the molecular breakdown of basic ingredients like flour, butter
and sugar, and how they react with each other to make the baked goods
you love, like Triple Coconut Cake and Monday Night Football Cookies.
Explore how mixing methods like beating vs. whisking vs. stirring affect
your final product, and which method is best for the particular treat
you're trying to make, like Almond- Chocolate Pound Cake or Reese's(R)
Peanut Butter Quick Bread. Discover how different temperatures transform
ingredients into the baked goods of your dreams, and how to use more or
less heat to create everything from creamy, never-cracked Funfetti(R)
Cheesecake to the perfect pie crust. Each section is also accompanied by
scrumptious recipes to help you practice your newfound knowledge.
Improve your technique tenfold with simple, science-based tips that'll
have your baked goodies looking like masterpieces every time. Whether
you're a kitchen amateur or baking pro, you're guaranteed to perfect
your craft with Dikla's approachable methodology and mouth-watering
recipes.