RE/MAX Executive Realty



Posted by RE/MAX Executive Realty on 8/11/2019

Making a chocolate cake from scratch is always fun. While it isn’t difficult, a lot of people prefer to pick up a box from the local bakery. If you, however, love to bake and make your sweet desserts, then you should learn some of the secrets to making the perfect, moist and creamy chocolate cakes right there in your home kitchen.

While there are many recipes for making chocolate cake, it always pays to learn from experienced bakers to make your evening tea the best:

Use premium unsweetened cocoa powder

The best chocolate cakes have a deep, rich flavor depends on the quality of the cocoa powder that you use. Make sure that you use the best variety of cocoa powder that you can find in the bakery supply store. Don’t use the cocoa powder used for beverages and other stuff, ask for that used in cakes. Unsweetened cocoa powder makes it easy for you to correctly measure how much sugar you want to add to your cake. Look out for superfine cocoa powder or a premium natural brand that you can trust.

Shiny pans work best for baking chocolate cakes

Expert bakers swear that shiny pans bake better chocolate cakes than dark ones. This anomaly is because dark pans absorb a lot of the oven's heat and do not allow the cake to cook correctly. This heat issue is why some chocolate cakes come out dry, prematurely brown and hard-crusted. If you are worried about a shiny pan sticking to the dough, grease it properly, line with non-stick paper or dust it with some cocoa powder to ensure your cake comes out whole and cooks properly.

Measure exact portions of flour and sugar

Using too much sugar gives you a chocolate cake with a darkened crust. If you add too much flour to the cake mixture, the top of the cake will crack and make it come out unattractive. As much as possible, weigh out exact amounts of sugar and flour that you are using. If you don’t have a scale in the kitchen, get one or use precise volume measurements for accurate results. Do not ever wing it as you will end up with a chocolate cake that is either too dark or too hard.

Cream the butter and sugar properly

Here is another underrated step in making chocolate cake. The more time you spend beating the butter and sugar, the fluffier your cake will be. If your hands get tired quickly, buy yourself a mixer.

Consult your local baking supply store for the right tools for a perfect chocolate cake, and you'll be well along your way toward being the family and neighborhood cake boss.




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Posted by RE/MAX Executive Realty on 9/17/2017

Pizza is, objectively, the greatest food ever invented. It's portable, filling, easy to make in large portions, and (arguably) has some nutritional value as well. The patron saint of children's parties and companion to college students everywhere, pizza is beloved at all times of day. You can eat it hot, cold or--in the case of microwave pizza--as molten lava applied directly to the tongue. Perhaps the greatest part about pizza is the variety and ingenuity that have been applied to it over the years. There are twelve main styles of pizza in the United States, according to the pizza Wiki, and there's a lot of overlap within those styles. Today, we're going to teach you how to make three main types of pizza: New York, Chicago, and Neapolitan. Between these three, there's enough variety to ensure you'll never get sick of eating pizza pies (as if that were even remotely possible).

New York Style

People don't sit down in New York. They're either too busy or too afraid of the benches and seats on the subway. It's much safer to just stay standing. But even those who don't sit still have to eat from time to time. New York style pizza is designed for just a person. They come in huge slices that are thin enough to be folded in half and eaten like a sandwich; one hand holding your slice, the other hailing a cab or waving obscenities at the tourists. Now for making the pizza: Stretch the dough thin and circular, with the outside of the circle just a bit thicker to form your crust. Go light on the sauce. Ideally, just crush some tomatoes and season. For the cheese, go with a medium moisture mozzarella and sprinkle on some oregano and parmesan. Bake at 500ºF for around 9 minutes until your crust is golden brown and crispy.

Chicago Style Deep Dish

Where other pizza makers hide the sauce inside the pizza, Chicagoans put it right on top showing off the quality of the deep red tomatoes. This isn't a pizza to eat on the run. In fact, proper etiquette says you eat this one sitting down with a fork and knife. Here's how it's made: First you need to butter your crust. Sounds weird, but that's what makes it so flaky and delicious. Once both sides are buttered, load it into the deep dish. Then put a liberal layer of your cheese down, then pile the sauce on top of that. This one needs a bit of time in the oven to cook. 25 minutes at 425ºF and it should start to look done.

Neapolitan Style

The closest we have to the original flatbreads that came out of Naples is the neapolitan pizza. You can make it Marinara style (no cheese) or Margherita style (light cheese). To make these babies, you're going to want a nice thin crust (Remember, these were originally just baked, crisp flatbreads). Instead of sauce, this one will have olive oil and tomato chunks or no tomatoes at all. The highlight here are all the herbs and spices you can add; basil, oregano and garlic all tossed in extra virgin olive oil are what give it it's signature flavor.  




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