The art of fine baking

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Photography: cottonbro via Pexels Learning to bake is a piece of cake (excuse the pun) – just let the pros show you how at one of these baking classes in Singapore. Parkin is a traditional ginger cake which originates from Yorkshire and Lancashire. It is baked throughout the winter months but it is traditional to eat it on bonfire night/Guy Fawkes night (the 5th November). The primary difference between each type of flour is the protein content, which is determined by the type of wheat used to make it. Flour made from high-protein wheat varieties, called hard wheat, have 10 to 14 percent protein content. Those made from low-protein wheat varieties, called soft wheat or white wheat, have a 5 to 10 percent protein content. Remove the pan from the heat and fold the yoghurt through the mixture, then pour the batter into the prepared tin and spread out in an even layer. Arrange the almonds over the top of the cake batter, then transfer to the preheated oven and bake for 20 minutes, until firm, well risen and golden. For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Regularly involving young children in preparing and cooking food is a very motivating way of developing fine motor skills. Donal Skehan brings new sweet and citrusy meaning to afternoon tea with this easy lemon and blueberry traybake.

A note on "bleached" vs. "unbleached": All-purpose flours that are labeled either "bleached" or "unbleached" will work wherever AP flour is called for. The main difference between these two types is in how they are produced. All flours will bleach (i.e. lighten) over time with exposure to air. Ones that are allowed to bleach naturally are labeled "unbleached." To speed up the process, manufacturers will add bleaching agents such as chlorine dioxide and benzoyl peroxide— these flours are labeled "bleached."

Erwin’s Fine Baking & Delicatessen isn't up for sale, but the owners are looking for someone to take over. (Submitted by Erwin’s Fine Baking & Delicatessen) Non-melting topping sugar: A fine, powdery sugar similar to confectioners’ sugar, snow white non-melting topping sugar won’t melt or dissolve with time, ensuring your baked goods retain a snowy surface.

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Extend your skills to local kuehs and Asian pastries like Hokkaido cheesecake tarts, kueh lapis, ang ku kueh and kueh dadar gulung. The massive kitchen boasts a space of 2000 sq ft, accommodating up to 75 people. The baking classes range from two to four hours to five-day comprehensive modular classes.

Once you’ve beaten eggs with sugar or creamed butter and sugar (then beaten in the eggs), you're ready to add the remaining ingredients. Which means it's time to ratchet down the speed: you’re finished beating. Something’s brewing at this baking studio! It offers interactive baking classes ranging from novice level for beginners to advanced level for experienced bakers looking to polish their skills. Participants will be able to bake delish treats like artisanal bread, tarts, cakes and traditional kuehs with the help of the baking pros. After a baking session, you can bring home your masterpieces for a tasting with the fam! This wildly popular homegrown brand should pop into your head when you think of places to go for baking supplies, but did you know it also offers baking classes? There’s a class almost every day of the month. And there’s no end to the things you can learn to make – from a banana pound cake with butterscotch to Japanese baked cheese tarts. Granulated sugar can be used in place of superfine sugar/caster sugar by weight; if possible, blitz in a food processor to make it more finely ground before baking

Substitutions

Research shows that the development of fine motor skills depends on the development of gross motor skills and that a joined-up approach to physical development is important. Young children need many opportunities to develop fine motor skills alongside gross motor skills so they can become confident to explore the world around them. What about beating just egg whites with sugar? Our recipe for Sponge Cake with Cranberry Curd calls for beating egg whites and sugar until “the whites are stiff and glossy.”

Auzerais emphasizes the ingredient's importance, regardless of which type you ultimately choose: "Salt is necessary, I feel, in everything." She adds, "Just a tablespoon or a teaspoon or pinch, and you’ll really see the difference." It’s a fine line between well-balanced and too salty. With the right information, you can avoid crossing that line as much as possible. Salt is just as important as more prominent ingredients like butter and flour. (Photo by Mark Weinberg) Common types of salt for bakingAbsolutely. You’ll just have to beat longer to achieve that super-light consistency. In my experience, it takes about twice as long at medium-high speed (speed 6 on my KitchenAid Pro) to beat eggs and sugar to optimal fluffiness using the flat beater instead of the whisk.