Create Home Bakery

THE BEST PREMIUM CELEBRATION BAKES ONLINE CLASS .90

(LIMITED TIME PROMO & PRICE WILL BE REVISED TO RM29.99)

LEARN 16 AWESOME BAKES, LIFETIME ACCESS , FLEXIBLE LEARNING TIME & GUIDED BY BAKING INSTRUCTORS
1. Classy Carrot Pecan Cake
2. Rich Red Velvet Cream Cheese
3. Grandma’s Pineapple Upside Down
4. Elegant Victoria sandwich
5. Lemon Coconut Buttermilk Cake
6. Traditional Battenberg Cake
7. Divine White Forest Cake
8. Orange Rosemary Cake
9. Hazelnut Chocolate Cake
10. Banana Walnut With Cream Cheese Caramel
11. Vanilla Cream Slice
12. Creamy White Chocolate Cashew Nut Cake
13. Lemon Poppy Seed Cake with Cream Cheese
14. Quick Fix Milk Tea Cake
15. Pina Colada Tres Leches Cake
16. Delicious Lotus Biscoff Cake

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https://createhomebakery.com/product/premium-celebration-bakes/

The science of baking involves a combination of chemistry, biology, physics, and engineering principles that all come together to create delicious baked goods. The following are some of the key scientific concepts involved in baking:

Leavening: Many baked goods, such as bread and cakes, rise due to the release of carbon dioxide gas, which is produced by yeast or chemical leaveners like baking powder and baking soda. The amount of gas produced and the rate of rising depend on factors such as the type of leavener, the amount used, and the temperature of the ingredients and environment.

Protein Denaturation: When flour is mixed with liquid, proteins in the flour are denatured, meaning they unfold and form a network of gluten. This gluten network gives bread dough its elasticity and allows it to trap the carbon dioxide produced by yeast, resulting in a light and airy texture.

Maillard Reaction: The browning and caramelization of baked goods is caused by the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs at high temperatures. This reaction not only affects the color and flavor of baked goods, but also affects their texture and nutritional content.

Emulsification: Many baked goods, such as cakes and cookies, rely on emulsifiers such as eggs and fats to help mix ingredients that would otherwise separate, like oil and water. This results in a homogenous mixture that bakes evenly and has a desirable texture.

Heat transfer: The process of baking involves the transfer of heat from the oven to the baked goods, causing them to cook and change in texture and flavor. The type of heat transfer used, such as convection or radiation, can affect the outcome of the baked goods.

Overall, the science of baking is a complex and fascinating topic that involves a variety of scientific principles and techniques. By understanding these principles, bakers can create consistently delicious and high-quality baked goods.

ONLINE GLUTEN FREE BAKES CLASS @ RM19.90

Our program is thru guided videos learning, flexible learning time, lifetime access and guided by our baking instructors.

Learn 15 Types of Recipes at promo price.
1.Carrot Cake
2. Lemon Cake
3. Coffee Walnut
4. Cheddar Butter Cake
5. Creamy Baked Cheesecake
6. Whole Grain Millet Bread
7. Fruit & Nut Cake
8. Orange & Almond Cake
9.Chocolate Cake
10. Sponge Cake
11. Almond Cake
12. Brownie
13. Cinnamon Pound Cake
14. Soft Gluten Free bread
15. Marble Cake

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https://createhomebakery.com/product/guilt-free-gluten-free-bakes/