Got it—you’re thinking about baking! Let’s break it down clearly. Baking is the process of cooking food using dry heat in an oven, most often for breads, cakes, cookies, pastries, and other treats. It’s different from frying or boiling because it relies on hot air to cook the food evenly.
Here’s a quick overview:
1. Basic Ingredients
- Flour – provides structure.
- Sugar – adds sweetness, tenderness, and browning.
- Fat (butter, oil) – adds moisture and richness.
- Leavening agents (baking powder, baking soda, yeast) – make baked goods rise.
- Eggs – add structure, moisture, and sometimes leavening.
- Liquid (milk, water, juice) – hydrates ingredients and helps form gluten.
2. Common Types of Baking
- Bread – uses yeast for fermentation.
- Cakes & Cupcakes – often use chemical leaveners for fluffiness.
- Cookies – usually lower in liquid, can be soft or crunchy.
- Pastries & Pies – often layered or flaky, sometimes filled.
3. Key Tips for Success
- Measure carefully – baking is a science; small errors can affect results.
- Room temperature ingredients – eggs and butter often work best at room temp.
- Don’t overmix – especially for cakes and muffins; overmixing can make them tough.
- Preheat your oven – ensures even cooking.
If you want, I can give you a super easy beginner-friendly recipe that’s almost foolproof.
Do you want me to do that?
