If you have spent any time baking, you’ve likely come across the phrase “Do not overmix.” This is because once you add flour to a recipe, mixing encourages gluten development, which creates a chewy or tough texture. We knead bread dough to activate gluten so that the bread has a good chew factor but we don’t want that in tender cakes and muffins. So When a recipe says, “do not overmix,” stir only until the batter is uniformly mixed.
I'm sure this will help you to get fluffier and soft cakes and muffins next time.
Keep following @bakewithsonia for more such informative content.
Happy Baking
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Homemade White Sandwich Bread Recipe- Save for later
Ingredients
400 gm All Purpose Flour
2 tbs Oil
1 tbs Sugar
1 tsp Salt
2 tbs Milk For Milk Wash
1 tsp Active Dry Yeast 1 tsp = 5 gm
300 ml Water
Instructions
Take lukewarm water in a bowl. Add sugar and add yeast. Mix it properly and keep it aside for 10 minutes or until the yeast activates.
In a mixing bowl, take all-purpose flour. Add salt to flour and mix it well.
Add activated yeast solution and mix it. Add water and keep mixing the flour to make the dough. The dough will initially be sticky.
Take the dough out on the dusted surface. Add oil to the dough and gently fold the dough. Knead the dough again for about 10-15 minutes.
After about 10-15 minutes the dough will become elastic but non-sticky and will have superior texture. Take a bowl, grease it with some oil and place the dough in the bowl. Cover the dough with a kitchen towel.
Keep the dough for the first rise for 30-40 minutes or until it doubles in volume.
After 40 minutes the dough volume will double. Remove the kitchen towel and punch the dough to release the air.
Knead the dough again for about 5 minutes. Keep the dough on a dusted surface for rolling. Take a loaf tin and place parchment paper in it or grease the tin with butter/oil. Spread the dough and start rolling the dough. Shape it into a loaf.
Place the dough in the tin. Cover the tin with cling wrap and again let the dough rest until it reaches to the rim of the tin.
Keep your oven for preheating at 200 °C for 10 minutes. Meanwhile, brush the dough with milk and bake it in a preheated oven at 200 °C for 35 minutes.
After 35 minutes, take the loaf tin out from the oven. Immediately de-mold the bread and place it on a cooling rack.
After 2 hrs slice the bread and serve.
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Here is the much awaited and Promised recipe of Ganache in the easiest way. Ingredients: Dairy cream- 100gm & 55% Chocolate - 100gm Instructions: Always use good quality chocolate. The better the chocolate the better the Ganache will be. Always heat the cream as it is the easiest and safest way without spoiling the chocolate. For flavouring, add the flavour to the cream while heating. This ratio is perfect to make the ganache which we use for piping as it holds the shape well. If you liked the recipe, please like it too. That is the only way to know if you liked it or not 🙂 If you have further questions, drop them in the comments. I will try to address it 🙏 Thanks for watching ❤️ Save the recipe for later! Share it as much as you can so that it reaches all who need it. #BakeWithSonia #AnyBodyCanBake #reelsviral #recipepost #punebakersguild #chocolateganache
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Attention Lovely Bakers!!
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