ABOUT THE WORKSHOP:
The purpose of this workshop is to help you understand the basics of baking. It is to guide you through the know-how
of processes and deep understanding of ingredients.
Through the class, I will share the personal preferences and tips that I’ve learnt over the years.
We will go through each ingredients and get to know them so that rather than just following a recipe, you will be able
to recreate them.
Through the workshop we will work with some basic machines only. Read on to know more. ☺
KNOW YOUR MACHINES:
● OVEN- this is one of the most essential equipments you will need to start a baking business. I personally
prefer an OTG because they yield perfect sponges, they are easily available in different sizes and are
pocket friendly.
My personal favourite is a Morphy Richards 52rcss. I have 5 of those in my studio today.
● ELECTRIC BEATER- This is a MUST have. Saves soo much of time, easier to cream butter and sugar. And
obviously superrr important for whipping whipped creams.
● MEASURING SCALE- If you intend to take baking professionally, please use your measuring cups to only
scoop out ingredients and invest in a measuring scale. You will thank me later.
● FRIDGE- Now needless to say, if you want to bake, you NEED a fridge.
I use a UNOX now which is a multi tray convection oven.
I’d recommend you buy a microwave, it will make your life much much easier. Baking in a microwave is okay if you
are a hobby baker because, it comes with size and space restrictions.
KNOW YOUR INGREDIENTS:
FLOUR- In general a recipe calls for APF or all purpose flour which in simple terms is our maida. All purpose
flour is blended during milling to achieve a protein content of 10.5 percent. This medium protein flour can be used
for all baking purposes. You CANNOT replace APF wit WWF or whole wheat flour or atta in the exact proportion in
a recipe and expect the same result. WWF makes your cakes dense because the bran flour cuts the gluten chains.
So the flour isn’t able to form a gluten network in order to trap aeration thus not yielding a very fluffy sponge.
BUTTER- Butter is made from cream and has a fat content of at least 80 percent. The remaining 20 percent is
water with some milk solids. Butter imparts a good flavor without a greasy mouthfeel to baked goods because it
melts at body temperature. I use Amul salted butter for all my recipes. Never compromise on the quality of the
butter to cut down the cost. Also, please understand that a butter based sponge will turn hard when cooled
because the butter solidifies.
SUGAR- There are typically 3 kinds of sugar. The different kinds of sugar really makes a difference to your
end result. Sugar is essential for baking; not only does it makes things taste delicious, but it goes through many
amazing chemical reactions to give us fluffy cakes, chewy biscuits or light-as-air crisp meringue! It’s a stabilizer,
adds moisture and softness, can make your bakes rise, given them colour and flavour or add crunch – depending
on how you use them and which sugar is used. It’s pretty tough to find another sweetener that is as versatile in
baking than sugar is.
BUTTERMILK- Traditionally buttermilk is the liquid left over from churning butter. These days we make buttermilk
by mixing full fat milk with lemon or vinegar. I use apple cider ONLY. Simply mix milk with lemon or vinegar and let
it rest. It will curdle and be ready to use.
CREAM- Whip Topping this is the non dairy topping which obviously doesn't rely on milk
fat for its doubling. These may or may not be vegan. I prefer using non dairy whip
topping, solely because it has a longer shelf life and is more stable in the heat than
any dairy cream. Brands I like is tropolite, rich, delight.
Also, Fresh cream is generally 25% fat level. I use amul blue pack which is to be consumed within 1-2 days of
opening and needs to be refrigerated after opening.
SALT- Salt is used to enhance the flavors and sweetness of other ingredients in food. If salt is omitted or reduced,
other spices or flavorings in the recipe should be increased slightly. In yeast dough, salt slows yeast fermentation.
Omitting or reducing the amount of salt in yeast dough can cause the dough to rise too quickly, adversely affecting
the shape and flavor of bread
LEAVENING AGENTS-
- Baking Soda produces gas for leavening when combined with an acidic ingredient such as vinegar, lemon juice, or
molasses. The volume of quick breads, cookies, cakes, and some candies depends largely on the amount of baking
soda added to the batter or dough. Reducing the amount of baking soda without replacing it with another leavening
agent will reduce the volume and lightness of the finished product.
-Baking powder contains baking soda and the right amount of acid to react with it. Batters made with double acting
baking powder rise twice; once when dry and moist ingredients are mixed together, and again when the product is
baked.
-Yeast is a living microorganism until it is destroyed by heat. As yeast grows and multiplies it gives off carbon dioxide
which causes the dough to rise. Its action is affected by the addition or deletion of other ingredients such as salt and
sugar. Using less yeast than specified in a recipe causes the dough to take longer to reach the desired volume in the
rising stages.
FROSTING:
The life and soul of anything you bake depends on the frosting you use. I NEVER use
buttercream. Don’t ask me how to do it, i wouldn’t be able to help. I typically use ganache
and whipped cream only.
DARK CHOCOLATE GANACHE- Let me tell you a secret, stop using 2:1 ratio and you’ll
end up with a ganache that you will fall in love with. I use 500 grams of cgocolate to
about 340 grams of cream. Ask me why during the class.
To make this: Heat the cream on a stove or microwave. DO NOT bring it to a boil. Add
chopped chocolate to the cream and cover it. The heat of the cream will melt the
chocolate. Combine until you’ve a lump free mixture. Let it cool down to room
temperature and cover with cling wrap.
SIGNATURE CREAM CHEESE FROSTING-
Cream cheese, room temperature, not soft: 125 grams
Butter, room temperature, not soft: 50 grams
Vanilla extract: 1 tsp
Icing sugar, sifted: 300gm.
Lemon Zest: tsp
1. Whisk the cream cheese and butter in a large bowl, until smooth.
2. Add the vanilla extract and zest. Beat well
3. Gradually add the icing sugar, whisking continuously until smooth and creamy.
4. Cover and refrigerate the frosting for two to three hours before using
5. You can also fold this with whipped cream to make it lighter.
COOKIE OF YOUR DREAM:
170 grams all purpose flour
84 grams butter
55 grams brown sugar
55 grams sugar
100 grams chocolate
60 grams chocolate (not a typing mistake)
50 grams nutella
Plus nutella (not a typing mistake again)
½ tsp baking soda
2 tbsp milk
CHOCOLATE EXCESS CUPCAKE:
100 grams all purpose flour
100 grams castor sugar
3 tbsp cocoa powder
100 grams milk
60 grams oil
½ tsp baking soda
1 tsp vinegar
Sift all the dry ingredients together.
In a separate bowl, pour in milk and add vinegar and let it sit fro 5 minutes.
Add oil and vanilla extract.
Fold in the dry ingredients
Add a tbsp of water/ milk
Fill the cupcake liner ⅔ way up.
Bake at 180 degree for 20 minutes.
RED VELVET CUPCAKE:
105 grams all purpose flour
120 grams sugar
1 tbsp cocoa powder
¼ tsp baking powder
¼ tsp baking soda
100 grams milk
½ tsp vinegar
40 grams oil
1 tsp vanilla extract
1 tsp red colour
Mix milk and vinegar and set aside
Sift all dry ingredients
Add oil to the curdled milk
Fold in the dry ingredients
Add red food colouring
Fill the cupcake liner ⅔ way up and bake for 20 mins at 170 degree
ULTIMATE CHOCOLATE BROWNIE:
12O grams dark chocolate
40 grams butter
200 grams condensed milk
35 grams apf
¼ tsp baking powder
20 grams cocoa powder
¼ tsp salt
Use 6” pan
Or use 1.5x recipe and 8” pan
