Basic Baking proportions for cakes and bread.

 Baking is a science. It requires lots of practice. The most important thing about baking is the quality of the ingredients used. For example, if you are preparing bread its obvious that you will keep the yeast and sugar mixture in warm water to bloom. But it happens a lot of times that it doesn't bloom because the yeast must have died or the shopkeeper could have given a low quality yeast. So its important to have a check on the quality. 

FOR CAKE-

            People always ask me what is the proportion to bake cake. it's actually simple to understand. For making a basic cake all you should have a ratio of 1:1/2. I meant that if the flour is 1 cup then the milk or water whatever you use should be 1/2 cup and rest of the ingredients respectively. i.e 

                                                                                                                           Flour- 1 cup

                                                                                                                           Milk-  1/2 cup

                                                                                                                           oil/butter- 1/2 cup

                                                                                                                           Sugar- 1/2 cup

If you have crystal sugar then instead of grinding it in the grinder and end up wasting your time, its better to add both 1/2 cup milk and sugar and heat it up so that sugar can be dissloved in it. After heating it up keep it till it come to ROOM TEMPERATURE because all the ingredients used in the baking MUST BE IN THE ROOM TEMPERATURE. This is the point where many people fails at baking and end up creating a mess. 

 

If you are out of chocolate syrup for your cake, you can make it at home. The proportions go like 1/2:1/2. If the chocolate is 1/2 cups then 1/2 should be cream. If the chocolate is unsweetned then add 1/2 sugar to it. Make sure you melt the chocolate first and then add the cream after it cools down a little or if you are preparing it on the flame then add the cream when the flame is low so that cream won't curdle.  If you have cocoa powder or coffee powder , you can use butter instead of cream. And the rest proportions will be same.

To learn more about how to make your cake spony, click on the link https://theinfinitedine.blogspot.com/2020/10/for-sake-of-fluffiness.html

FOR BREAD-

Its important the yeast should be of good quality. Then only yeast will bloom up and will make the bread moist.  Just make sure you keep the yeast to activate till you see bubles on your it. 

Then you need to add the flour little by little to the liquid so that it won't form lumps and will be kneeded properly. This kneeding process has to be done properly for a nice bread.

 Here the choice of your flour also matters . .If you are using a self rising flour then you won't need to add yeast. And also the measurement of flour also matters. This can be done in either of the ways. Either you can use cups/ tablespoons or ounces/grams. I prefer to use cups as the measuring tool as it's not that much "maths". The propotions is  5:3 ratio [ flour to water (including salt, yeast, oil)] . This applies to  almost every kind flour you use. While kneeding the dough you can add water as per your need only while kneeding. For activating the yeast just talk a little luke warm water on a small bowl and add yeast and sugar. Don't use too hot water as it will kill the yeast.

Then after kneeding the dough keep it on rest for 2 hours. If you are keeping it for one whole day..the results will be amazing. But if on a hurry, keep it minimum for 2 hours. Then kneed it out so that all the aeration happened due to yeast can be removed. Then place it inside a greased mould and let it for proofing for at least 20-30 minutes and then bake it. If you can brush the top of the dough with some milk or some whisked egg..it will form a nice crust on it and will make the bread to look amazing just like coming out of a bakery.

                                      A proofed bread( It's better to proof the dough in a warm

                                              place for better proofing.)

                                                              A PERFECT BREAD!!!

                                           just give it a try!!! You will love it. Bon Appetit!❤

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