Some recipes (usually cakes) require that the ingredients we usually store in the refrigerator (such as eggs and milk) require use at room temperature before use. It’s a signal that the batter will mix in a fairly precise way to form an emulsion and trap enough air to produce a velvety crumb-coated cake with a soft palate. If a too cold (or too hot) ingredient is poured into the mixture, the emulsion may crack. Like a frail emulsified sauce, the cake batter may condense and collapse, losing the air of mixing. The resulting cake may have a dense, compacted breadcrumb rather than the velvet-like perfection you expect.
In fact, not all recipes that appeal to room temperature ingredients really need room temperature ingredients, room temperature instruction has become a default attachment recipes that actually do not need it. But whoever wants to destroy a good cake without 100% sureness? So let’s take the instructions seriously.
To keep the eggs warm and fast, you can keep them in the shell, in warm water for a few minutes, or put them in a bowl, put the bowl in a bigger pot or a bowl of hot running water . I like the latter method because I can mix the temperature evenly and check the temperature of the egg by soaking my fingers or using a thermometer. If the egg is in a stainless steel instead of a glass bowl, put three eggs in 70 ° F in just a minute Fill your butter quickly with this simple hacker from Valerio Farris
The obvious trick for flooding I’m just real … by Catherine Lamb
Be careful – you do not want to finally get warm eggs, because those eggs can also coagulate the batter. Most of us do not know how it feels at 70 ° F on the finger; the touch is actually cool, so I recommend using a thermometer. You already have a right to make cakes, ice cream, caramel, etc.? So take it for work. I use the same method to bring cold milk to room temperature.