fromwww.theguardian.com
4 days agoTen baking tips (and life lessons) from Australia's best bakers
Don't go in cold. You've all been there. You've turned up ready to bake, only to glare at the instruction for room temperature eggs and butter. Yours are fridge cold. Maybe you microwave the butter to a half-solid, half-liquid result and you take a gamble on the cold eggs. Your mixture comes together, but the scrambled egg effect is real. That's because a cake batter is an emulsion of ingredients... When something is a little bit too cold or a little bit too warm, it's never going to combine perfectly, or it will split or it will break.
Cooking