Use ingredients at room temperature
If the recipe does not indicate the opposite, it practices this advice, because you prevent the dough from being cut during some moment of its elaboration. Therefore, before starting to prepare your cake keep in mind that you should always take out the ingredients from the fridge enough. Practice this, especially with eggs, leaving them at room temperature for 30 minutes. Don miss our article on why the cake does not rise to know the most common mistakes, since knowing them and putting the practice the tricks we share now, you will get Incredible biscuits!
Add air to the mixture
For many pastry products, the incorporation of air in the mixture determines its height, volume and spongy. For that reason, if its tricks so that the cake rises a lot, this can be considered as number one. This trick is achieved by means of several techniques: cream of butter, egg shame, clear snow -to -point, sieve of dry ingredients and use of baking powder. Generally, the airy of the eggs are combined or cremated From the butter with the sieve of the dry ingredients and the baking powder, although in the Asian pastry, in some recipes, extra spongy and high biscuits are obtained using only the shake of the eggs and sieved, thus dispensed with the yeast. On the other hand, if it is express biscuits beaten in blender or with rods, but without much care, the yeast is essential to achieve a good result.
Pre-heat the oven
Maintain the constant temperature during baking you can consider it one of the most important tricks so that the cake rises a lot. In this sense, preheating the oven is the beginning of the cooking stage, because if you introduce the cold mixture, not only the cake will take much more to cook, but you can also affect the activation of the yeast and perhaps the cake does not grow enough. For this reason, preheat the oven 10 minutes before baking.
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