Baking in Belgium

Friday, February 10, 2017

A Taste of Greek Baking

A Taste of Belgium Baking

Around 400 B.C. is when the first proved proof of baking started in Belgium. In Belgium, the most popular thing that was baked during this time was barley cakes as well as barley bread. This bread was used a lot in Belgium, the people of Belgium had this barley bread in their everyday diet because they thought it was the healthiest bread and they preferred it to be made with white flour instead of wheat. After people were starting to become familiar with baking this barley bread, they started to try and bake other types of bread and cakes as well.

In Belgium, during 400 B.C. they would grow their own wheat, barley, and grains there but they would have to order some of the other ingredients for baking bread and cakes from multiple different countries. They ordered a lot of ingredients from Egypt, and they also ordered things from other places across the ocean, because they were so limited with what they had there. They baked most of their bread and cakes at home. In Belgium, during the early ages, the women were the ones who would grind the grains into fine flour so they could use it for baking their bread. They use to use stones to grind the grains inside a bowl and it would take from a few hours to a whole days worth of grinding to get enough flour to bake bread with. Until the early 1500’s did the people Belgium stop grinding their own grains to make flour because there were flour mills that were starting to develop in their country.

    As baking bread was becoming popular,  bakeries started popping up here and there in Belgium. There were only a few bakeries in the country because the Belgium people preferred homemade baked items instead of store bought. Baking bread at home back then meant that the bread had a more rich flavor to it and that it was better than bread that was bought in a bakery. Although bakeries were not very common or popular in Belgium in the early days people would still go there so they could try the different types of bread and cake. People also went to the bakeries because it was more convenient to go to the store and buy bread than to bake it at home.

    In Greece bread was and still is eaten as a meal, but in America, we usually eat it as an appetizer with butter and jelly with it, and in France bread is eaten with cheese and wine. Bread was and still is today eaten at every meal in a Belgium home in Belgium. When having bread in Belgium you will usually find that it is served with different types of flavored olive oil that they dip their bread in during their meals.

One of the most popular types of bread is the Tsourerki bread which is also known as the “Easter bread.” It is known by the name “Easter bread” because this bread is most popular during the Belgium Easter. This type of bread is a braided bread with 3 strands of dough in it. They use 3 strands of the dough to form the braid because it symbolizes the blood of Christ in the Belgium Orthodox church. Tsourerki is a sweet yeast bread that is eaten with jelly, butter, and plain. This bread has been around for a long time in the history of Belgium, and it originally was formed by members of the Belgium church.

   A popular dessert in Greece is the Kalitsounia and it was known to be made in Belgium. It has the same shape of an American fruit tart but it is different. The Kalitsounia is one of the main easter desserts for the people of Belgium, but it is made all year long for the enjoyable taste of it. It is made with a light soft dough that is shaped similarly to a tart, it has rigid sides, and it has an opening in the middle. When making this dessert they fill the middle with a fancy Greek cheese and they like to add mint leaves, herbs, and spices to the Kalitsounia to add lots of flavor and taste to it. On the top of the Kalitsounia, they add a beaten egg mixed with sesame seeds and water. They would bake it in a stone oven or over a fire on top of a metal sheet and serve it before or after a meal.  

Hungarian Baking

Baking in Hungry   

One of the first bread and most popular bread in Hungary during the early ages was a black sourdough rye bread. Some reasons why this bread was very popular was because it was a lot cheaper to bake, it was very nutritious, and it was very good. This bread was for families of all classes, everyone loved this type of bread. When the bread was made with finely sifted flour that meant that it was made in a steady home when it was made without the flour being sifted that meant that it was a low-quality bread usually made in homes with less money. White bread that was made with well-processed wheat flour, was usually referred to as “grainy” white bread and was also known as bread for the rich Hungarian families.

       Kalach bread was another common household bread during the 18th century and even today you can still find it in some of the older Hungary bakeries, and it is still made today. Kalach bread is shaped kind of like a bundt cake with it being round with a big hole in the middle and designs that are kneaded into the top of the dough. This bread was popular all around Hungary, but it was developed in Hungry and was the most popular in Hungary. Kalach bread was a type of high-quality bread. It was always sent around as gifts and was made for special occasions. When the servants of the families that were well known, were given a coin from their masters they usually would spend it on a slice of kalach bread. As the kalach bread was becoming very popular and as it was made possible that the lower class families were able to buy some of the bread, people started to make it in their homes and it and was found in most of the bakeries in Russia.

One of the most regularly baked items is the Kulebyaka, which is like a pie that is wrapped almost like a flat log with lots of layers of stuff on the inside. This pie has been around since the early 1800’s. People would make this pie dough and would add layers of different things inside the dough and would wrap it up and bake it. There are multiple different types of kulebyaka pies that were made and are still made today are the fish pies, meat pies which held multiple different types of meat like lamb, chicken, cow, and fish, fruit pies, and sweet pies. One of the most popular types of kulebyaka pies was the fish pies, people would add layers of fish, veggies, and seasonings on the dough and then would wrap it up and would bake it in their stone ovens for dinner. Fruit pies were usually baked for certain occasions and were made for holidays. Inside the fruit pies were usually apple slices, berries, and multiple fruits with a sweet glaze in the inside spread over the fruit, and then they were baked just a little lighter then if it was a kulebyaka meat pie.

Another very popular baked good in Hungary is the pastila. It was developed in Hungry during the 16th century. Some of the main ingredients of what the pastila was baked with back then were egg whites, lots of sugar, honey, apples,  and other fruits. People usually puree the fruit and they like to mix/blend multiple different fruits together while baking pastila’s. The pastila was light and was a soft chewy texture. It is formed with the fruit puree and the other ingredients and are usually molded into little squares and are baked for a little while.  In Russia, the pastila’s are eaten as a treat usually while drinking tea and are eaten plain as well. Some people compare the pastila to the baked good Turkish delight because it has somewhat the same texture, taste, and form of it.

Another well known baked item in Hungary is the Ptichye Moloko, it is usually referred to as the “bird’s milk.” Vladimir Guralnik who was a well-known pastry chef and baker created this dessert at a Prague restaurant in Hungry in 1978. This desert was modeled after a marshmallow dessert which originated in France and was brought over to Hungry in the early ages. Ptichye Moloko’s consistency is very light and airy. It has multiple layers of different things. The top layer is a hardened thin layer of chocolate, and the bottom is a layer of sheet cake, with a soft light creamy souffle type filling in the middle.

Baking

    People travel all around the world for the different foods and treats. People go to Asia for their seafood, or India for rice and curry, but if you are going to France then you are going to be trying their sweet macaroons and their delicious baguettes. You do not go to France to visit seafood restaurants or fast food places, you go to visit the multiple bakeries that are on every corner of the street you are on.
    Although baking bread began in Rome and Egypt, France is known for their amazing pastries and artisan baking. France is well known all around the world for the delicious croissant that they created many years ago, it is also known for developing the rich choux and puff pastries. In the 17th and 18th century French bakers started coming up with new recipes for their treats and bread. During this time (17th-18th century) the brioches which are a sweet type of bread was invented, napoleons, cream puffs, and the eclairs which are very popular throughout France were also some of the many pastries created at this time.
    As bread making and pastry making was very popular throughout France it did not stop even during the French Revolution. ”At the time of the French Revolution in the late 1700’s, the average Frenchman was reported to have eaten around 1-2lbs of bread a day” (http://www.abigailsbakery.com/bread-recipes/bread-history-french.htm) this sentence shows us that even though there were wars going on throughout France they still cared and wanted their bread and pastries with all the craziness going on around. During this time in France, most of the baking was done at home.  After the wars were over, and the country was growing more and more so were little bakeries. Paris became on the first open air cafes in Europe which delivered their pastries and bread throughout Paris.
     Many small bakeries were opening up all over the country. Most of these bakeries used large brick ovens that were heated with wood or coal. They used what was called a “peel” which was like a large wooden spoon, to put the dough into the ovens and to remove it from the ovens. Even today brick ovens are still used to cook some of the most delicious bread. The bread made in France have their own style/art. Today France is known for mastering artisan baking.     Getting sick of having to wake up at 4 am to start making bread and shaping it into thick flat loaves, French bakers came up with the idea of forming their bread loaves into long and thin shapes which we now know as baguettes. They sometimes made their bread loaves as long as 6 feet, which ended up looking a lot like crowbars. (https://foodimentary.com/2012/03/21/a-history-of-the-baguette/)
    The croissant is a very different story than the baguette. It is told that Marie Antoinette (who is my 9th great grandma) was the person who supposedly created the croissant. Although she never fully created it she only had some impact on how it was made. Marie Antoinette first lived in Austria before coming to France at the age of 15. She started to miss the delicious kipfel pastry from her home. She started craving it so badly that she requested that her royal bakers try to re-make it, but as they failed in creating it perfectly, they ended up creating what we know today as a croissant. Because of Marie Antoinette’s desire for kipfel’s and her royal bakers creating a croissant, she was given the glory for creating croissants.
      Another very popular pastry that was created in France was the éclair. The French name éclair means lightning, which is a good name for this pastry because they are light and fluffy and full of cream.  As we are not a 100% sure who created the French éclair we are most positive that Marie-Antoine Carême, a famous pastry chef for French royalty was the one who created it in the late 1700’s-early 1800’s. As he loved experimenting with different recipes and baking ideas he soon created the eclair while being one of the most famous pastry chefs that worked for the French royals.  As being one of the most delicious pastry’s from France it made its way to the United States of America and has become a well-known desert that is well loved not only by the French but by the Americans as well. France has proven itself as well as the world through the years that they have some of the best bread, pastry’s, and bakeries in the world.

















https://www.craftsy.com/blog/2014/03/french-eclairs/
http://www.puckles.com.au/pages/a-history-of-eclairs
http://epicureandculture.com/croissant/
http://manchesterhistorian.com/2013/paris-patisserie-past/
https://foodimentary.com/2012/03/21/a-history-of-the-baguette/

Baking in Switzerland

         Some countries in Europe like France, are more of a bread baking country or gourmet cooking country. But Switzerland is known for their delicious tasting cakes, pastries, and their sweets. Sweedish bakers got their recipes and ideas from other European countries in the early ages. As baking grew from Italy to France and all over Europe it soon came to Switzerland, and it still hasn’t stopped growing. While Paris and Rome are starting to have bakeries growing all over their cities, Britain is still going strong with the tradition of baking at home.  Most people enjoyed staying and baking from their homes instead of going to bakeries and buying baked goods from the store. 
    
  When we hear “gingerbread” in America today we usually think of gingerbread cookies. But in Britain, “gingerbread” is actually a type of bread that they make regularly.     We learn that “in the 18th century, cheap molasses from Caribbean sugar plantations replaces expensive honey.” The British bakers used to replace the honey with molasses when baking the bread, they did this because it was a lot cheaper to use molasses then it was to use honey. When the bakers would change out the honey for the molasses, 
 it would make the bread a little spicier and darker than if they were to bake the bread with honey. People started experimenting with the gingerbread and would add things to the recipe to see how it turned out. Oats were sometimes added when baking the gingerbread for the taste, thick chunks of ginger, and nuts were also experimented in with this recipe. People started to use the dough and change things up with to and while doing this, people started baking cookies from the main dough with a few other ingredients added to the mixture to make it more of a cookie texture. They started to make these cookies and then soon gave them the name “gingerbread cookies” because the idea came from the bread. Still, today gingerbread is very popular and well loved throughout Britain. 

Only professional bakers and wealthy households owned ovens until the late 19th century. The usual way for baking until the 19th century was over a fire or on an iron griddle. Some pastries that were very popular during the 18th century were griddle cakes. Griddle cakes are not actual cakes, it was what they called things like pancakes, scones, and oatcakes because they were baked on a griddle iron. As people were getting ovens and were having these “griddle cakes” baked in ovens and conventionally, the use of a griddle iron soon faded away, but some people still preferred griddle irons than the ovens back then. 
Fruit cakes are very popular in Britain and there are many varieties of fruitcake. Dried fruits, spices, and many other things were used to make fruitcakes. Fruitcakes started to come around during the 13th century when people were coming from the Mediterranean lands with different types of fruits and ingredients. People started using these different fruits and started drying fruit and were adding it to their bread. As people were learning how the good fruit was in their bread they started adding these dried fruits and Mediterranean fruits to allot of their baked goods. Some of the British bakers added these fruits to their bread and started adding it inside cakes as well. They soon started to combine some of the bread recipes and cake recipes and were making fruitcakes that way. 

 As fruitcakes and gingerbread were some of the most popular pastries baked in Britain, sponge cakes made their way in. Instead of baking a sponge cake with egg whites and sugar like they were used too, the British bakers soon learned that they liked to use the genoise baking style instead. There are multiple types of sponge cakes throughout all of Britain, and one of the most popular is the Battenberg cake that was invented in honor of Prince Louis and Queen Victoria’s granddaughter's marriage in Britain in 1884. Sponge cake recipes were changed all the time. Adding, and taking away ingredients and changing a few things were normal when baking a sponge cake. With the idea of sponge cakes being able to be made multiple ways, British bakers started to add things like different fruits, nuts, seeds, and spices to change everything up a bit. Some of the most popular sponge cakes had fruit slices laid over the sponge cake with icing drizzled over the cake. Today if you go to Britain you will notice the multiple varieties of sponge cake that they have to offer, and they are known for that in Britain.





References:
http://eds.a.ebscohost.com.ezproxy.uvu.edu/eds/detail/detail?vid=1&sid=103ab434-cdef-4992-b0a7-8955e0c471cc%40sessionmgr4008&hid=4211&bdata=JnNpdGU9ZWRzLWxpdmU%3d#AN=94518459&db=khh

Baking of the islands

Baking in the Islands

As baking was growing all over and was very common in Europe and America during the 16th-17th century, it was not common in the Philippines. There was never as much baking going on in the Philippines and there still isn’t too much compared to Europe and America, going on today. We believe that the idea of baking in the Philippines did not come until around the 17th century. One reason that there was never really any baking done in the Philippines in the early days was because they did not have flour or most of the necessary ingredients to bake with, so there was never a thought to bake. As we can not say for a fact, some people suggest that a few Spanish Missionaries came to the Philippines and started baking. And that they were the ones that brought the idea of baking to the Philippines, but we are not a hundred percent positive that they were.

Filipinos started to try and bake bread and bake things after the idea came to them from the Spanish missionaries. When they were baking with the ingredients that they did had, they were not successful at it. They knew they needed something that would be able to hold most of the ingredients together and to make it a thicker consistency in their dough. They figured out that they needed flour because that was what the Spanish Missionaries were using whenever they baked. These Spanish missionaries were bringing their flour from other countries. They were not able to get the flour that they needed because there was not a flour mill in their country at the time. As they were wanting to make bread and they didn’t have any flour they started to buy flour from the United States of America.

They were buying wheat flour from America because it was the cheapest type of flour, and that they could afford it in a larger quantity than only a little bit of white flour for the same price. They also liked using wheat flour because it was also the healthiest type of flour to bake bread with. Baking wheat bread started to become more and more popular, and the Filipinos were wanting to be able to buy flour from their own country but were not able too because there was no flour mill. It was until around 1958 that the first flour mill in the Philippines was made. In 1976 there were about 8 flour mills that were established in the Philippines.

   Baking bread started growing crazily, compared to what it was before, around the country after the flour mills were built. Even though they loved the wheat bread and were very happy with it, now that they were able to have a mill in their country they started using white flour and were baking white bread now. Bread was the most popular item that was being baked in the Philippines. One of the most popular bread that was baked in the Philippines was the pandesal. The pandesal bread is a type of bread that is kind of like a biscuit. In the early days of the baking of the pandesal, it was originally hard and crunchy. But throughout the years of baking, it has become more soft and crumbly with a little crunch to it. It is usually eaten in the mornings as a breakfast item. It is used with jam, eggs, meat, or butter on it or added in the middle of it like a sandwich.

   

      Even though baking bread was more common in the Philippines back in the day they also baked some good pastry type desserts.  Puto Seko is one of the Filipino's favorite baked treat. It is a light, airy, buttery pastry. Puto Seko’s have been around for a  long time. They are similar to a soft sweet rice cake, they have a little bit of a crunch to them at first but then they are soft in the middle/inside of it. The Filipino’s often prefer to eat the Puto Seko’s dipped in their coffee or hot chocolate, and they sometimes eat them plain as well. Another treat that the Filipinos love is the Leche Flan, it is like a custard patty that has caramel drizzled over the top of it. They got the idea of this desert from the European dessert called “Creme Custard,” which was and still is known all around the world and is very popular in Europe and is popular in the Philippines as well.  

   

http://www.slideshare.net/lynettealcaide/history-and-overview-of-baking

https://www.informationvine.com/index?qsrc=999&qo=semQuery&ad=semD&o=603071&l=sem&askid=708320e4-3c68-4477-894e-e48891460c23-0-iv_gsb&q=the%20philippines%20history&dqi=&am=broad&an=google_s

https://delishably.com/baked-goods/10-Well-Loved-Breads-and-Pastries-that-Filipinos-Fondly-Eat

Baking in Holland

   Polish Baking

   One of the first items that were baked in Poland was a beigel, also known to us American’s as a bagel. It was in a Jewish communities inside of Poland that the beigel was first developed. They would bake the beigel with whole-wheat flour, yeast, and many other ingredients. After the dough was developed, the polish bakers would roll up the dough into a long thin log and would shape them into a circle leaving a hole in the middle. When the beigels were ready to be baked they would stick them in their clay ovens at home and would bake them until they felt like they were done.  People would make beigels and give them away as gifts to women who had recently given birth. As the idea of baking beigels was growing throughout the country, people started adding different ingredients and toppings and flavors to beigel so that it was not plain anymore. Beigels came to America around the early 1800’ s-1900 by a group of Polish Jewish immigrants who came to New York. Instead of being spelt the Polish way (beigel) we started to spell them bagel instead.

   

   A popular holiday dessert that has been around for a long time in Poland is the makowiec. This dessert is most popular around the time of Easter and Christmas, but it is still made throughout the year on special occasions. Makowiec consists of lemon flavoring, orange peels, raisins, and poppy seeds and a lot more items that are mixed together. After these ingredients are mixed together they are poured on a thin layer of dough, which is then wrapped up and baked in their ovens. Before they are baked they are sometimes brushed with egg whites over the top, so that when baked it will become a little crispy on the outside. Once it is baked to the perfect consistency then the polish people like to drizzle vanilla frosting over the top once it has cooled down. The makowiec is often eaten with tea, after a meal, with a fruit preserve on top of it, or plain.

   Paczkis are like an American donut. These donuts have been around since the Middle Ages. Paczkis are made with lots of butter, sugar, lard, oil, and many other items. Once the dough mixture is made, they fry small portions of the dough in oil until it becomes a golden brown. After they have been fried, they are sprinkled with powdered sugar. These paczkis are sometimes eaten plain but most of the time they have a filling inserted inside the middle. Some of the fillings that you can find inside a paczkis are a fruit puree/ jam, frosting, sugar, and custards. This dessert is not one that is only made for special occasions like weddings or holidays; they are made for an everyday enjoyment in Poland. Even though they are made every day they are favored on the Polish holiday Fat Tuesday, which is a day that is mainly devoted to this desert.

   

   Babka wielkanocna is another type of a traditional polish baked dessert; it is a baked yeast cake. This dessert is made for the Easter Sunday holidays to celebrate the return of the egg. It is referred to as a yeast cake because the polish bakers add lots of yeast so that it will rise high instead of staying like a flat sheet cake. It is also made with lots of eggs and egg whites to resemble the return of the egg. This yeast cake was originally baked in a stone/clay oven and is now baked in a regular convection oven. After being baked and cooled down the Polish do not add anything to the middle or inside of the cake. Instead of adding things into the center of the cake, they like to drizzle lots of vanilla or chocolate frosting over the top and sides of the cake. This cake is very popular and is very good, I was able to find a recipe that I really like so I had to share it.

Complements to Barbara Rolek from https://www.thespruce.com/easter-babka-recipe-polish-wielkanocna-1135728

who posted this delicious cake recipe.

What You'll Need

•    For the Cake:

•    

•    1 package active dry yeast

•    

•    1/4 cup warm water (no hotter than 110 degrees)

•    

•    6 ounces butter

•    

•    3/4 cup sugar

•    

•    1/2 teaspoon salt

•    

•    1 cup scalded milk

•    

•    1 teaspoon vanilla

•    

•    3 large beaten room-temperature eggs

•    

•    4 1/4 cups all-purpose flour

•    

•    2 tablespoons lemon zest (optional)

•    

•    1/2 to 1 cup light or dark raisins

•    

•    Confectioners' sugar (optional)

•    

•    For the Optional Icing:

•    

•    2/3 cup confectioners' sugar

•    

•    2 tablespoons lemon juice

•    

•    1 tablespoon boiling water

•    

How to Make It

1.    In a small bowl, dissolve yeast in warm water and set aside. Place butter, sugar, and salt in a large bowl or stand mixer, and pour the scalded milk over it. Using the paddle attachment, mix until butter has melted and milk has cooled to 110 degrees or below. Mix in the vanilla and eggs. Add yeast and mix until well combined.

2.    Add the flour, lemon zest (if using), and raisins and mix thoroughly. The dough will be of a thick cake batter consistency.

1.    Heat oven to 350 F. Lightly coat a 10-inch babka pan, kugelhopf pan, Turk's head pan (turban pan), Bundt pan or tube pan with cooking spray. Pour batter into prepared pan and cover lightly with greased plastic wrap. Let rise in a warm place until doubled in bulk or until dough reaches the top of the pan but no higher.

2.    Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean, or until an instant-read thermometer registers 190 degrees.

3.    Cool on a wire rack and dust with confectioners' sugar before serving or, when the cake is cool, drizzle with the optional icing made by whisking together confectioners' sugar, lemon juice, and boiling water.

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Turkish baking

thttp://www.mentalhealthy.co.uk/depression/depression/the-benefits-of-baking-therapy.html

In recent years both mental health and culinary experts have come round to the idea that baking could very well be helpful in relieving the symptoms of anxiety and depression by combining the physical and projection aspects of the traditional occupational therapies. Kneading a batch of bread dough for 10/15 minutes will sure take away a lot of frustration and negative feeling, the weighing of the ingredients, the repetitive motions and the feeling of being in control could help keep calm and level up unruly anxiety feelings, decorating a cake, making beautiful artistic creations can mirror the feelings of projection people might experience when painting or writing.
And obviously let’s not forget that at the end we get to indulge in some great home bakes which would definitely put a smile on anyone’s face and share our creations with family and friends reclaiming those great positive feelings of nurturing and making someone else happy.
Getting into baking
So how easy is it to get baking? Is it really stress-free? Does Chef Gordon Ramsey or the people working for him look calm and at peace? I think, like anything else, baking can be as easy and stress-free as we want it to be.

If a beginner and not sure, the temperamental nature of pastry and the “ought to be perfect chemical formulas” that we call recipes can be quite daunting and can defeat the whole purpose of the activity if they cause stress. Equally, a rigidly structured and well planned challenge, as hard as it may be, requires focus and non-defeatist attitude and it could be a way of channelling all the negative energy into the chosen “baking-quest”. The great news is there are recipes that are easy and flexible, others that are more challenging and exact – it is important that you set the pace and tone of your own activity.
As for almost everything, there’s help out there. Every spring we all catapult ourselves to the nearest and favourite garden centres and DIY stores to pack up our cars with everything we need to make our homes and gardens summer-ready, we listen to the helpful staff and usually successfully follow their suggestions and advice. Baking doesn’t have to be any different. Baking equipment is readily available almost everywhere, so much so that all major supermarkets even have their own range of cooking ware.
Specialist baking and cooking stores are also spread across the country; nationwide chain Lakeland could be the perfect starting point, not only they supply everything needed for baking and cooking, but also provide cooking books and helpful advice that only a specialist store can often offer
Nutrition and baking
Here at mental healthy we cover extensively the mental health benefits of certain foods and ingredients. Particular attention is given to the benefits of unrefined products such as sugar and flour. Home baking gives you the power to control what to include in a cake or bread, whether swapping white flour for wholemeal, butter and dairy for vegetable oils etc., making it healthier and sometimes more suitable for your physical and emotional needs. Please see our recipe below for Apple and Raisin Cake as a great easy place to start – with the added mental and physical health benefits!
You may also like to try our Alternative Christmas Cake
Hand versus Machine
How to get perfect bakes but keep the physical and therapeutic effects of baking
From a culinary point of view, mixing batters and bread dough with an electric mixer will give better results and in a shorter timeframe. However, in doing so, we give up the physical motions that help release stress and negative/excessive energy. We also loose the feel for the ingredients and their resistance and behaviour when manipulated which can be very therapeutic in itself.
We obviously all want good and tasty results in the kitchen, all the therapeutic effects of baking will instantly vanish if at the very end we don’t get a half decent product!
The key could be combining the two methods: in bread making for example try and use the mixer for the first 5 minutes until the dough is formed and the machine has worked it enough to give a good result at the end, then just turn the dough onto a clean surface and beat all the frustrations out of it for the next 5 minutes.

We can apply the same method when mixing cake batters, electric mixers are very useful especially when mixing eggs and sugar, after that we can use hand whisks and spoons to incorporate all the other ingredients.
Sometimes recipes will also include the type and size of cake tin you need to use and it’s preferable to follow these directions or, if you are using a different one, it’s worth to think about how the different size and material of the tin will affect the cake. For example a mixture that’s meant for a shallow tin will cook differently in a deep one and a thin and flimsy tin will allow the heat to reach the mixture too quickly allowing the base and sides of the cake to dry out and eventually burn, the below links take you to our recommended products we have been able to review during the research into this article.
The key is to get tins that are sturdy and made out of such materials that do not warp at higher temperatures and prolonged oven times, and with a heavy and solid base that should ensure an even distribution of the heat.  A quick and easy test to recognise a good tin is the weight, sturdiness to the touch and usually the price, good tins are usually more expensive but they tend to last longer and give better results – please see reviews below.

herapeutic effects of baking will instantly vanish if at the very end we don’t get a half decent product!
The key could be combining the two methods: in bread making for example try and use the mixer for the first 5 minutes until the dough is formed and the machine has worked it enough to give a good result at the end, then just turn the dough onto a clean surface and beat all the frustrations out of it for the next 5 minutes.

We can apply the same method when mixing cake batters, electric mixers are very useful especially when mixing eggs and sugar, after that we can use hand whisks and spoons to incorporate all the other ingredients.
Sometimes recipes will also include the type and size of cake tin you need to use and it’s preferable to follow these directions or, if you are using a different one, it’s worth to think about how the different size and material of the tin will affect the cake. For example a mixture that’s meant for a shallow tin will cook differently in a deep one and a thin and flimsy tin will allow the heat to reach the mixture too quickly allowing the base and sides of the cake to dry out and eventually burn, the below links take you to our recommended products we have been able to review during the research into this article.
The key is to get tins that are sturdy and made out of such materials that do not warp at higher temperatures and prolonged oven times, and with a heavy and solid base that should ensure an even distribution of the heat.  A quick and easy test to recognise a good tin is the weight, sturdiness to the touch and usually the price, good tins are usually more expensive but they tend to last longer and give better results – please see reviews below.