Key Techniques Tutorials

How To Cream Butter & Sugar

You'll often see the instruction - cream butter & sugar till light & fluffy. Watch the video to see how light & fluffy should look!

Browning Butter

When browning butter, the most important thing to take note is not to let the butter burn. You can do this by continuously stirring the butter.

How To Whip Cream

When whipping cream, it's important to start with cold cream. It's also essential that you keep a close watch on the texture of your cream as you whip it, as it can go from stiff peaks to split cream in a matter of seconds!

How To Fold Ingredients Gently

Folding helps to incorporate a lighter mixture like meringue, into a thicker mixture, and is typically executed with a rubber spatula or large spoon.

Gently folding ingredients can be an essential step in certain recipes, because you want to make sure that air bubbles don't get deflated!

Hand-Kneading Dough

You don't necessarily need a mixer for kneading dough. It might take a bit more of an arm workout, but it's certainly satisfying to watch your dough come together in your bare hands!

The key to kneading dough by hand? Patience!

Bake Bread Better: Windowpane Test

If you think bread is too difficult for you, think again! Use the Windowpane Test to see if your dough is kneaded sufficiently.

Melting Chocolate (Microwave)

Place your Bakestarters chocolate chips/chunks into a microwave-safe bowl. They are already in suitable portions so there's no need to chop/break them up.

Microwave in intervals of 20-30 seconds, mixing with a spoon/spatula each time, until it is melted and shiny.

Melting Chocolate (Double-Boiler)

On medium-low heat, get a pot of water simmering (slightly bubbling). Using a heatproof bowl, place it on top of the pot, making sure that the bottom of the bowl does not touch the simmering water.

Stir occasionally to ensure that the chocolate melts evenly!

Separating Egg Whites & Yolks

Slightly crack open an egg, and move the egg yolk from one shell to the other, allowing the egg white to fall into a separate bowl.

Some kits require you to use an extra egg yolk, some require you to whip up the egg whites separately!

Rubbing Butter Into Flour

Use cold butter (fresh out of the refrigerator) when rubbing butter into flour for pastries or crumbles. In humid Singapore, butter softens quicker, so make sure you work quickly and rub the butter into the flour to resemble the texture of bread crumbs!

*You may use a fork instead of your hands.