FAQS
1.WHY SHOULDN'T I USE DUTCH PROCESSED
COCOA POWDER ?
A. PLEASE DON'T USE THE DUTCH PROCESSED COCOA
POWDER CAUSE IT WILL GIVE YOU VERY DARK TINGE AND
BURNT LOOK.
2. WHAT KIND OF CHOCOLATE TO USE? WILL COMPOUND
WORK IN THIS RECIPES?
A. YES, COMPOUND WILL WORK WITH THIS RECIPES. BUT
MY PERSONAL SUGGESTION, TO STICK TO COUVERTURE AS
THE INGREDIENTS ARE HERP OF
YOUR RECIPE. ALWAYS.
3. CAN I USE CURD INSTEAD OF GREEK YOGURT?
A.THE ANSWER IS YES AND NO.
YES, YOU CAN USE BUT THE RESULTS WOULD NOT BE THAT
GREAT. GREEK YOGURT HOLDS THE STRUCTURE OF YOUR
BAKED PRODUCTS. PLEASE DO NOT USE HOMEMADE CURD,
YOUR BAKED PRODUCT WON'T BE THAT STABLE.
IF YOU HAVE TO USE CURD, PLEASE USE AMUL OR
GOVARDHAN CURD, DRAIN OUT ALL THE LIQUID CONTENT
FROM CURD. YET, THE RESULTS WOULD BE BEST AND
ACCURATE WITH GREEK YOGURT.
4. CAN I SUBSTITUTE CURD WITH CONDENSED MILK OR
VICE VERSA?
A. NO
5. CAN I SUBSTITUTE BUTTER WITH OIL OR VICE VERSA?
A. NO
6. WHAT KIND OF SUGAR TO USE?
A. ALWAYS IN MY RECIPES IT IS CASTOR SUGAR, UNLESS
OTHERWISE MENTIONED. IF YOU USE POWDE RED SUGAR,
THE BAKED PRODUCT WILL
BE FLAT AS THERE WILL BE NO AERATION.
IF YOU USE GRANULATED TABLE SUGAR, IT WON'T
DISSOLVE AND YOU'LL HAVE SPECS ON THE BAKED
PRODUCT.
THE IDEAL SUGAR IS CASTOR SUGAR DUE TO IT'S FINE
MOLECULE SIZE, WHICH IS APT FOR AERATION AND
SIMULTANEOUSLY DISSOLVING.
7. HOW DO YOU KNOW CUPCAKES ARE BAKED?
A. WHEN YOU SEE THE TOP IS BROWNED AND THE SKEWER
COMES OUT CLEAN. THE BAKING TIME WILL DEPEND ON
THE SIZE OF THE BAKING
LINERS.
8.WHICH ESSENCES TO USE?
A. I PREFER USING OIL SOLUBLE ESSENCES LIKE FAB. THIS
ESSENCES WORK WELL WITH OIL, BUTTER AND ALSO IN
WHIPPED TOPPING CREAM.
9.. WHAT ARE THE TYPES OF WHIPPING CREAM THAT CAN
BE USED FOR FROSTING?
A. YOU CAN EITHER USE DAIRY WHIPPING CREAM, WHICH
HAS 36% FAT PERCENTAGE OR NON DAIRY WHIPPING
TOPPING. PERSONAL FAVORITE IS DAIRY WHIPPING
CREAM. NON DAIRY WHIPPING TOPPING IS MUCH
MORE STABLE THOUGH.
10. SHELF LIFE OF THE CUPCAKES WITHOUT FROSTING?
A. AT ROOM TEMPERATURE- 2 DAYS IN CHILLER- 7 DAYS
IN FREEZER - UPTO 6 MONTHS.
ALWAYS CLINGWRAPPED IN AIRTIGHT CONTAINERS.
11. SHELF LIFE WITH FROSTING?
A. 1 DAY IN CHILLER. IN AIRTIGHT CONTAINERS.
12. HOW DO I PRICE THEM?
A. INGREDIENT + OVERHEADS X 2 OR 3
TIPS
1.THE INGREDIENTS SHOULD ALWAYS BE AT ROOM
TEMPERATURE.
2. DONT OVERMIX THE BATTER.
3. DO NOT FILL THE BATTER MORE THAN 3/4TH OF THE
LINER SIZE.
4. I PREFER USING THE BAKEABLE LINERS. YOU CAN ALSO
TRY THE SILICONE OR ALUMINUM ONES.
5. WHILE BAKING, DO NOT OPEN THE OVEN DOOR OFTEN.
6. I BAKE THE CUPCAKES IN MIDDLE RACK WITH BOTH THE
COILS ON IN OTG.
6. DO NOT LET THE CUPCAKES COOL ON THE BAKING TRAY
FOR MORE THAN FEW MINUTES, TRANSFER THEM ON
COOLING RACK.
7. ALWAYS SPRAY WATER ON THE CUPCAKE TOP.
