We asked Fine Food “”sweet masters and maestros””, experts in making delicious cakes, what are the rules that make Fine Food cakes always impeccable, both in appearance and taste, and here’s what we learned.
So here are five golden rules for making sweet snacks:
1. Margarine or butter should preferably be left to soften at room temperature for at least 30 minutes before use. This makes it more mouldable.
In addition, it is good to leave the eggs at room temperature for a while before using them for the cake. Such an egg, after beating, will have a larger volume and get better blended into other ingredients.
2. When beating egg whites, make sure that the bowl in which you mix them is completely dry and clean, as well as the mixer blades. Take care that part of the yolk does not enter the egg whites, as you will not be able to get solid snow. If a little shell escapes when breaking an egg, remove it by using another egg shell as they are attracted to each other. Also, a pinch of salt will help you beat the egg whites just right.
3. When preparing the biscuit, mix the margarine with the sugar well until you have a uniform texture. This will increase the volume of the biscuit itself, which will eventually be more airy and lighter.
4. Wrap the cookie dough in nylon wrap and let it refrigerate for at least half an hour. This will give more time to the flour to absorb moisture, which will give the cookies a uniform consistency and better taste.
5. Always cool the cookies completely before storing them in the fridge to prevent mould formation, which could occur if there is condensation in the cake.