I agree, and what is the other comment saying. Like what do you mean the butter melts in your mouth? Your not eating the batter? The butter is cooked in with the cake 🎂
@@SicariusYT no, it just looks like it rose better, both are similar in height. And the guy said "leveled" and you can see that the cold is not properly leveled. But that doesn't mean using cold butter is not okay/good, it just that there are better option
I just get out all of my ingredients, forget about them for half an hour and when I remember I was baking something all the ingredients are room temperature.
Yooo this channel is legit asf. Thanks for all these amazing tips! I'm a chef who loves to bake and test out recipes. This channel definitely helps me to visibly see why certain steps are very important. I gotta stop being lazy and skip some steps 😬
@@cinnamonkittamon Indeed. The room-temp ingredients will allow a better emulsification, enabling the baker to incorporate more air while also better unifying the ingredients and structure. This basically means you'll get a lighter cake, with a finer and more delicate crumb. On the other hand, since the colder ingredients impede much of that, the outcome will be a slightly denser cake, which may be more appealing to some. I guess it really comes down to preference--sort of like asking whether pound cake is better than a regular butter cake.
I'm glad you are doing this because I have always baked but I forget some of these things that were second nature to me before, then I'm disappointed when things turn out wonky
If you don’t want to wait for your butter to get to room temp as it can take quite a while, here’s a hack I (kind of) came up with to help with that. 1. Slice your butter into small cubes, making sure to measure your amount beforehand. 2. Boil some water and place it into a bowl that could easily cover all of your butter. 3. Wait about 1-2 minutes before emptying your bowl out and quickly placing over your butter, creating a sauna affect. 4. Let sit for about 10 minutes while making sure to occasionally move your butter around so all of your butter gets softened. 5. Enjoy!
The “cold” cake seems to be the one fitting your description of the “room temp” cake. That and ours have always turned out perfect using the ingredients cold😂
i think maybe if flour's the only cold one it'll clumped up a little bit, if butter's the only cold one you'll have a hard time mixing but it'll be less sticky, if sugar is the only cold one it will caramelize in tiny spot since it won't dissolve and get mixed on the other hand if you have cold baxing powder the universe will get deleted (I'm an amateur baker take this with a pinch of salt)
Use high-quality ingredients. Bring ingredients to room temperature. Use a kitchen scale. Don't Overmix the Batter. Check your oven temperature. Don't open the oven door during baking. Bake cupcakes in the center of your oven. Use a Scoop to Fill Cupcake Liners.
After watching maybe 20 of your shorts, ive subscribed. I love your baking videos, but Im in a bit of a time jn my life, and I havent been baking. I want to start again though, your videos have been inspiring me
@@iudexCervello that's awesome!!! Baking can seem overwhelming at first but it's honestly so rewarding if you put time into really learning the craft. I wish you luck!! (Also, some good starter channels for baking related content: Preppy Kitchen, Food 52 and Cakes by MK)
Cake strips change the texture of the cake. American’s Test Kitchen did a good video on it. If you want room temperature ingredients fast place eggs in some hot water for a few minutes and place butter under a warm cup you microwaved than emptied the water out of. Any liquid ingredients can be microwaved.
I'm not sure if this has been explored by you already, but since I got cane sugar instead of brown sugar accidentally, I've been curious to see a video demonstrating the effects of using different sugars in baking! :) I love your content! It's fantastically informative, and in such a nice format.
For butter you can usually bring it to room temp in the microwave by putting it on low power and rotating it every 5-10 seconds until it feels pinch-able from each side. Eggs you can let sit in a warm water bath for a little while to help speed up the process. Milk again you could just do low power in the microwave until it feels room temp. Not perfect methods but probably better than using cold ingredients 🙂
Is there a perfect temperature for butter when baking? Sometimes I wait a long time and the butter seems almost melted-the baked items never turn out right with that butter.
That's why bakers who does TH-cam videos always say use milk eggs and butter as room temperature not from the fridge it's because the batter gets nasty and not mix well..
Hard to tell from my little phone screen but the cold one looks better... like it had more rise. How so if the room temp is supposed to be fluffier? Bigger bubbles? They don't look that much more plentiful though?
What happens I’d you just mix the wet ingredients for a long time and they warm up. Does it still work or are the wet ingredients over mixed and/or to aerated.
@@epmcgee it gets hidden under the creme. And I'd rather something look homemade than out if a factory. But it's more about the Color if you aren't using creme. I prefer a lighter tone than the tanner of the 2.
What about the third option? You were negligent and didn't let the butter soften so you melted it in the microwave and it's liquid. What does that do to it?
Funnily enough I always use cold ingredients and my cakes are never the way described or shown in the video, mayhaps, could have to do with the butter, I never use butter in my cakes, it's straight up margarine
Yes. Make sure to brown your butter and have your eggs be room temperature. Also chill your dough for about 2-3 hours then leave out till room temperature for the best results.
Your channel is amazing, but unfortunately I saw a video in a similar format where a girl was comparing the use of cold/warm butter like you, and just because she had better aesthetics she got more attention. it's kind of sad since to me it looked like she had just copy pasted yours in a far less detailed video
Ok but how would I do all this without just leaving my stuff in the kitchen for an hour untouched? Its easier for it to get cold than room temperature if it was in the fridge.
Pop your egg in the microwave for about 10 seconds. It won't explode. Also, the milk for about 30 seconds for every 1/2 cup. No need to to wait when you have a microwave!
What is your room temperature? That always gets left out. Room temperature varies so widely through seasons and from home to home. Without that the info is so much less useful
It's literally room temperature. The ambient temperature in the room you are in. It's pretty self explanatory which is why a specific temperature is never mentioned.
![[TH] VCT Pacific - Regular Season - สัปดาห์ที่ 4 วันที่ 3 // BLD vs DRX | GEN vs RRQ](http://i.ytimg.com/vi/spszLQZOzw4/mqdefault.jpg)
![[LIVE] : ONE ลุมพินี 60 | คู่เอก "สุริยันต์เล็ก vs ฤทธิเดช"](http://i.ytimg.com/vi/2ls0lZplik4/mqdefault.jpg)
The cold batter honestly looks really good on its own-
The butter melts on your tongue and leaves it greasy, it tastes good but not worth the aftermath
I agree, and what is the other comment saying. Like what do you mean the butter melts in your mouth? Your not eating the batter? The butter is cooked in with the cake 🎂
@@BayBlends I thought they meant eating it raw lmao, my bad. Both versions are good once baked but the other one is just a bit better.
Yeah and the cold kinda looks like it rose better
@@SicariusYT no, it just looks like it rose better, both are similar in height. And the guy said "leveled" and you can see that the cold is not properly leveled. But that doesn't mean using cold butter is not okay/good, it just that there are better option
This Channel should have millions. These aren't Mid level teachings. A chef from Sandals. Big up youself Bredda
millions must bake
What are you saying
@@macvadda2318 it's that roadman talk broski 🤌
Jamaica?🇯🇲
@@siimply_mee !!!!!!aa!ayxLOq×
I just get out all of my ingredients, forget about them for half an hour and when I remember I was baking something all the ingredients are room temperature.
Genius
Mission failed successfully
me
Leave the ingredients out for 4 hours for extra protein and flavor
You know it's good when the flies have laid eggs in the butter
Yooo this channel is legit asf. Thanks for all these amazing tips! I'm a chef who loves to bake and test out recipes. This channel definitely helps me to visibly see why certain steps are very important. I gotta stop being lazy and skip some steps 😬
Such great videos. When using eggs to make mousse, I pull straight from the fridge, because height is what I'm aiming for.
honestly the cold one looks better imo. thanks :)
It's curdled. It looks like sour milk.
@@ajs11201 it looks denser though
@@cinnamonkittamon Indeed. The room-temp ingredients will allow a better emulsification, enabling the baker to incorporate more air while also better unifying the ingredients and structure. This basically means you'll get a lighter cake, with a finer and more delicate crumb. On the other hand, since the colder ingredients impede much of that, the outcome will be a slightly denser cake, which may be more appealing to some. I guess it really comes down to preference--sort of like asking whether pound cake is better than a regular butter cake.
I actually like how it comes out from a cold mix better, I like it dense
Nice! But tbh I wouldn’t kick the cold-ingredients cake out of bed 😂
so they really weren’t kidding about that step huh
I've heard people on cooking shows always saying to use room temp ingredients but they never actually said why so I never did. Now I know!
Damn the cold temperature cake looks better 🤣🤣🤣
Hmmmm
Idk to me they both look like I want to eat them and that’s good enough for me 😂😂
Idk why this channel is so underrated.
I'm glad you are doing this because I have always baked but I forget some of these things that were second nature to me before, then I'm disappointed when things turn out wonky
I don't even bake but i still watch these shorts
If you don’t want to wait for your butter to get to room temp as it can take quite a while, here’s a hack I (kind of) came up with to help with that.
1. Slice your butter into small cubes, making sure to measure your amount beforehand.
2. Boil some water and place it into a bowl that could easily cover all of your butter.
3. Wait about 1-2 minutes before emptying your bowl out and quickly placing over your butter, creating a sauna affect.
4. Let sit for about 10 minutes while making sure to occasionally move your butter around so all of your butter gets softened.
5. Enjoy!
Wait everything makes so much more sense now thank you
I've learned so much from watching this channel. I won't use 95% of this info, but still super cool to know
Thanks for posting these videos!
Oop so me forgetting my ingredients outside on the counter is a good thing 😅
Man I would love to live with you. Fresh baked goods everyday from the extras from these tips.
I ❤ these videos. I appreciate all the work you do to show us the differences. Thank you so much.
The “cold” cake seems to be the one fitting your description of the “room temp” cake. That and ours have always turned out perfect using the ingredients cold😂
Why do you think? I see a finer more even crumb, less doming, and more air overall in the room temp piece
The mad kitchen scientist in me wants to experiment with what happens when you only have one cold ingredient and the rest are room temp.
i think maybe if flour's the only cold one it'll clumped up a little bit, if butter's the only cold one you'll have a hard time mixing but it'll be less sticky, if sugar is the only cold one it will caramelize in tiny spot since it won't dissolve and get mixed
on the other hand if you have cold baxing powder the universe will get deleted (I'm an amateur baker take this with a pinch of salt)
Room temperature is a must!
I tend to procrastinate so much that I dont have the time to wait for everything to come to room temp 😅
I love your science based baking tips
probably the reason why my buttercream curdled... it was cold butter. thanks for the tip.
Im learning so much from these videos
Lol I liked the way the cold one looked haha
I love your videos they are so helpful!! When I go back to baking occasionally I know more stuff then I did!!
If you want to prevent cakes from doming, wrap your pan with a damp strip of old tea towel clipped to the outside. Cheap too.
Use high-quality ingredients.
Bring ingredients to room temperature.
Use a kitchen scale.
Don't Overmix the Batter.
Check your oven temperature.
Don't open the oven door during baking.
Bake cupcakes in the center of your oven.
Use a Scoop to Fill Cupcake Liners.
After watching maybe 20 of your shorts, ive subscribed. I love your baking videos, but Im in a bit of a time jn my life, and I havent been baking. I want to start again though, your videos have been inspiring me
Now I understand why I had the problem. Was using cold ingredients always
Whisk attachment instead of flat beater and cake strips. Voilà. Cold or not, it’ll mix perfectly and come out with no dome
Over incorporating air also affects the mix.
@@epmcgee anyone who cares about baking enough to watch this kind of video would already know this 🤭
@@dennyo1563 nah, I'm a novice to all of this but I'm really interested in baking so any of this info is greatly appreciated honestly
@@iudexCervello that's awesome!!! Baking can seem overwhelming at first but it's honestly so rewarding if you put time into really learning the craft. I wish you luck!! (Also, some good starter channels for baking related content: Preppy Kitchen, Food 52 and Cakes by MK)
Cake strips change the texture of the cake. American’s Test Kitchen did a good video on it. If you want room temperature ingredients fast place eggs in some hot water for a few minutes and place butter under a warm cup you microwaved than emptied the water out of. Any liquid ingredients can be microwaved.
Seems like the opposite of buttermilk biscuits. Cool! Now I know what to try next for my cakes.
Just subed great baking advice for a young beginner like me keep it up
People nowadays are so lucky with these kinds of videos. I had to learn baking by mistakes
Could you make a video on bread with different rising times and different technics to use the yeast??
Wow... this chanel is amazing
It's exactly what everyone need
Answering every questions asked or not
I'm not sure if this has been explored by you already, but since I got cane sugar instead of brown sugar accidentally, I've been curious to see a video demonstrating the effects of using different sugars in baking! :)
I love your content! It's fantastically informative, and in such a nice format.
Honestly I just use a cake mix. They taste amazing!
I wish you had a cookbook❤❤❤
The problem with me is I'm too impatient to wait for this stuff to get to room temperature 😭
For butter you can usually bring it to room temp in the microwave by putting it on low power and rotating it every 5-10 seconds until it feels pinch-able from each side.
Eggs you can let sit in a warm water bath for a little while to help speed up the process.
Milk again you could just do low power in the microwave until it feels room temp.
Not perfect methods but probably better than using cold ingredients 🙂
@@AidenBartlett thank you!
As someone who bakes a lot, only the butter being at room temp matters. You’re allowed to use cold eggs n whatnot 😅
WOW! Your channel is so helpful❤️
Wow! never knew why!! thanks much - again!! :) 🍰 🌷🌱
i never thought there'd be so many biggest factors when baking cakes /j
oh i've definitely seen that cold batter before lol
Is there a perfect temperature for butter when baking? Sometimes I wait a long time and the butter seems almost melted-the baked items never turn out right with that butter.
Hello! I was wondering, what about baking batter from the fridge and from room temp?
Bro I got this video after horribly failing a cake because I didn’t know I was supposed to let it get to room temperature
Can you do room temperature butter vs melted butter in cookies, brownies and cake?
There's so many factors that are one of the biggest factors
im just to lazy to wait. I want sweets as soon as possible
Partially correct you forgot about elevation of the area
**me realizing that THIS was my problem…. Being impatient with my cakes!!**
Cold looks better and more of what I'd like to bite into.
First time I really got to disagree with you I've been baking for years and I've never noticed a truly significant difference
And yet, it's there.
That's why bakers who does TH-cam videos always say use milk eggs and butter as room temperature not from the fridge it's because the batter gets nasty and not mix well..
bruh.. you don't know how much i love your channel 💕💕
I kind of like how the cold looks. But if I were stacking them, I'd go room temp
Make your ingredients even warmer
Does this apply to cookies as well?
Would this apply to a cinnamon pie?
Does this also apply to buttercream? Cause no matter what I do it splits. (I just use butter and icing sugar)
hi, just curious i know you are "the baker', but can you teach us other types of food too?
Thank you. Great video!
Hard to tell from my little phone screen but the cold one looks better... like it had more rise. How so if the room temp is supposed to be fluffier? Bigger bubbles? They don't look that much more plentiful though?
I love this channel ❤️❤️
How do I get my butter to be like that when I live in the north and it's cold out? I dun wanna melt it
I would love to know: what do you consider "room temperature"? This is different if you're baking in Georgia vs. Michigan :)
It's literally in the name.
@@epmcgee ... I mean in degrees. Rooms can have different temperatures.
How long does it take for eggs, butter, and milk to warm to room temp?
Sería posible que me pueda decir los ingredientes por favor gracias
I wanna see you try yeast for cake
What happens I’d you just mix the wet ingredients for a long time and they warm up. Does it still work or are the wet ingredients over mixed and/or to aerated.
This channel is awesome
Man is anyone else binging these shorts knowing damn well they will never bake something
Idk that cold cake looked kinda better 😋
Uneven textures look better to you? Lol
@@epmcgee it gets hidden under the creme. And I'd rather something look homemade than out if a factory. But it's more about the Color if you aren't using creme. I prefer a lighter tone than the tanner of the 2.
What about the third option? You were negligent and didn't let the butter soften so you melted it in the microwave and it's liquid. What does that do to it?
Love this content. It's on food and cooking but videos
what if the room temperature is like the fridge temperature
Well now I know to stop microwaving my butter
Did not know that. Thanks!
What happens if you use warm milk, butter and room temp eggs?? The milk in our house almost always warm.
Funnily enough I always use cold ingredients and my cakes are never the way described or shown in the video, mayhaps, could have to do with the butter, I never use butter in my cakes, it's straight up margarine
well, it's time to put the milk out of the frige...
I get it's not the same process but it's there a reason why temperature works the opposite way than when making biscuits?
It looks better, but I don’t think bigger.
I love you for this channel
Does this principle also apply to cookie dough?
Yes. Make sure to brown your butter and have your eggs be room temperature. Also chill your dough for about 2-3 hours then leave out till room temperature for the best results.
Your channel is amazing, but unfortunately I saw a video in a similar format where a girl was comparing the use of cold/warm butter like you, and just because she had better aesthetics she got more attention. it's kind of sad since to me it looked like she had just copy pasted yours in a far less detailed video
you said all that and the cold still looks better lol
Ok but how would I do all this without just leaving my stuff in the kitchen for an hour untouched? Its easier for it to get cold than room temperature if it was in the fridge.
I love these videos. Currently on a binge of all the tips 🧁
My room temp is colder than the fridge 😮
How long should we leave the cold ingredients out to come to room temp?
Pop your egg in the microwave for about 10 seconds. It won't explode. Also, the milk for about 30 seconds for every 1/2 cup. No need to to wait when you have a microwave!
SO THAT'S WHY MY BREAD CRUMBLES AND BECOMES A MOUNTAIN. I thought you don't need warm ingredients and can just use it straight out the fridge
What kind of bread are you making that you use ingredients from the fridge?
@@epmcgee milk bread, also typically we keep eggs in the fridge here too
What is your room temperature? That always gets left out. Room temperature varies so widely through seasons and from home to home.
Without that the info is so much less useful
It's literally room temperature. The ambient temperature in the room you are in.
It's pretty self explanatory which is why a specific temperature is never mentioned.