Baking school
The basics that matter: how does yeast dough get fluffy, shortcrust tender and egg whites stiff? Briefly explained, with common mistakes and tips – and in the recipes, a click on the term brings you straight here.
- Lesson 1 Yeast dough Light, fluffy and fragrant: how to make yeast dough for braided loaves, Buchteln and plum cake – with the right temperature and enough patience. Go to lesson →
- Lesson 2 Shortcrust pastry Tender, buttery, crisp: shortcrust for biscuits, tarts and fruit flans. The secret is cold and quick. Go to lesson →
- Lesson 3 Sponge Tall, airy and fat-free: a sponge for gateaux and Swiss rolls gets its volume only from whisked eggs. Here is how to keep the air in. Go to lesson →
- Lesson 4 Creamed cake batter The all-rounder for marble cake, Gugelhupf and muffins. With room-temperature ingredients and brief mixing at the end it turns out moist and fine. Go to lesson →
- Lesson 5 Whipped egg whites Stiff egg whites lighten sponge, meringue and soufflé. A clean bowl and the right timing for the sugar make all the difference. Go to lesson →
- Lesson 6 Blind baking A pre-baked base stays crisp even under creamy or juicy fillings. Here is how the edge stays up and the base stays flat. Go to lesson →
