![]() ![]() Sometimes, though, I like the ease of the hand mixer. That’s the dry ingredient mixture done! Easy, isn’t it? Prepare the wet ingredientsįor this, I use my handheld mixer to beat the batter but if you prefer to use your stand mixer, that does the job just as well. Finally, use a whisk to mix them all together. When you finish sifting, add the sea salt directly into the dry mixture. Pour the all-purpose flour, cocoa powder and baking powder into the sieve. Then get a big mixing bowl and place a fine sieve on top. Measure the exact amount of each dry ingredient first, using a kitchen scale. So, while we’re waiting for the butter to get to room temperature, use the time to prepare the dry ingredients. I always say ‘If I can do it, so can you!’ Prepare the dry ingredientsĪll the dry ingredients need to be sifted before being added or mixed with the wet ingredients. I hope it will also give you a bit of confidence in how simple the process is. If you are the sort of person who learns by watching rather than reading recipes, then watch my video tutorial before you start. It should be soft enough for easy beating. Why not stock up so you are always ready to give in to temptation □ What’s next?īefore you start, take your butter out from the fridge for 30 mins to allow it to slowly reach room temperature. I can say that they are the basic ingredients for most baking. If you already bake, you probably have all of these ingredients in your cupboard, there’s nothing fancy about this recipe …but if you are just starting out as a baker, these are the ingredients that you might always think about keeping in your cupboard. Sea salt – a regular one can get the job done because it’s just for adding flavour. ![]() Cocoa powder – can be sifted with the all-purpose flour to avoid getting any lumps when mixing it with the wet ingredients.All-purpose flour – remember to sift before mixing it into the wet ingredients.Vanilla extract – I recommend using a high quality one because it affects the taste significantly.Egg – one large egg at room temperature.Sugar – I use caster sugar because it’s easier to dissolve.Butter – better to use unsalted because we can then control the amount of salt. ![]()
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