FAQ

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I tried to consolidate all the questions which came up to me and have answered them crisp. Feel free to contact me in case you have more questions that has been missed out.

1. How to quickly bring eggs to room temperature?

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It always happens we decide to bake and pull out the butter and eggs from the refrigerator and can’t wait for the eggs to come down to room temperature. I place the eggs in a bowl containing water at room temperature. Let the water cover up the eggs fully. I then start off with beating the butter and when it comes to adding the eggs, I pick them up from the water and they are at room temperature :). Try this and you’ll be surprised as well.

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2. How to bring butter to room temperature?

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This is not quite possible at all. You have to wait until it comes down to room temperature or should really schedule to place them out of the refrigerator an hour before the time to start baking. I know it happens sometime both of the possible options do not work out, I prefer to microwave the butter for about 30 to 40 seconds on high power and use it for a quick start.

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3. I don’t have an oven, can I still bake?

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Oh yes, of course! but not all that you could bake in an oven. You can bake an 8 inch round or 7 inch square cake pans. You could as well bake cupcakes or muffins. Cookies do great as well. But not the sponge sheets or any bigger cake pan. Check out this recipe which has some detailed steps on how to bake without an oven.

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4. Can I beat the batter/dough without a beater?

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Yes, very much. Use your hands with a spatula but wire whisk and hands are a great substitute for a beater. Still it is not possible to bring the egg whites frothy or even beat whipped cream frosting. They are good for making the batter/cookie dough. You should but use your hands hard to beat the butter and sugar creamy, which when missed is not going to give you great results.

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5. Can I use salted butter instead?

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You can use salted butter, if unsalted butter isn’t easily available. In that case, leave out the salt in the recipe.

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6. Can I use a cupcake recipe on bigger moulds and vice-versa?

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Yes I do :). But sometimes a bigger moulds batter takes many turns on a muffin tray but they have otherwise worked out well for me.

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7. I have a microwave oven, can I use it for baking?

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You can use your microwave for baking, only if it has the convection mode otherwise you cannot bake on the microwave. Convection baking gives you great results as the heat is uniform throughout the oven. There could be space constraint on a medium sized microwave oven, you could still check if all your preferred baking pans get into the oven and rotates safely without hitting the corners.

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8. What happens if eggs are used directly from the refrigerator?

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It curdles up the batter right away and stays curdled even after you add the flour mixture, that I feel is not a right sign for the perfect batter.

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9. How to measure the flour?

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The right way to measure flour using cups is to first loosen up the flour in the container, then spoon them into the cups packing loosely. Do not tap the cups trying to accommodate flour. Do not heap the cups, rather use a spatula or a knife to cut it down and that measures the cup. If you have a kitchen scale handy, I would suggest weighing the flour until you get used to your batter.

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10. Can I use my food processor in place of electric beater to beat my batter?

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Don’t. It’s a blunder. That toughens the batter and never gives you the right result. Do not use your food processor until otherwise stated clearly in your recipe.

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11. I don’t have pure vanilla extract. What do I do?

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My suggestion is to ignore that part and go on with your recipe. I love it plain without the flavour rather than choosing a synthetic artificial flavouring.

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12. My sugar paste fondant is few days old and is hard and tough, what do I do?

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You can microwave it for about 1 minute and take a spoon of vegetable shortening and knead the fondant well until it is smooth and pliable. Alternately, you could as well dry heat the fondant on your pressure pan and knead well using the vegetable shortening.

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13. I don’t have unsweetened chocolate, is there a substitute?

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Until very late, I never found the unsweetened chocolate and was very depressing when any recipe calls for it. The best substitute is, for every 30 grams of unsweetened chocolate, use 3 tablespoons (20 gms) of cocoa powder with 1 tablespoon (14 gms) of cooking oil or butter.

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14. My grated chocolate gets sticky, how to prevent it?

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Try to cut out small portions of your chocolate and grate a little at a time and refrigerate quickly until they are ready to use.

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TEST 1

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TEST 2

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FAQ

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