Learn from us: Tips, Tricks & Trends Au Bain Marie Technique, The Solution for Soft Cakes Without Emulsifier

While the use of emulsifiers in baking is not mandatory, it can be immensely helpful for Smart Bakers aiming to produce bread and cakes with perfect texture. Professional Chef Kim Garry explains, “Emulsifiers also play a role in speeding up the mixing time and perfecting the dough for bread and cakes. They work by binding liquids and fats within the dough, resulting in a smoother and more expanded texture. This also helps maintain the moisture in the cakes, preventing them from drying out quickly.”

However, for Smart Bakers who choose not to use emulsifiers, the Au Bain Marie technique can be the right choice. This baking technique utilises gentle heating from hot water in a larger container, which helps bake bread and cakes more evenly and can produce results that are soft, moist, and non-drying outcomes.

Here are some baking tips from Chef Kim Garry to maximise the use of the Au Bain Marie technique:

First, use hot water to minimise drastic temperature differences with the oven. Using cold water can cause the dough to rise too quickly on the outside while the inside remains undercooked.

Second, choose a seamless baking pan to prevent water from seeping into the dough. A tray with gaps or seams can allow water to penetrate, which could damage the texture of the bread or cake, making it wet and not as soft as expected.

The Au Bain Marie technique also offers several advantages that make the baking process easier and more consistent:

1. Even Heat Distribution

Baking bread and cakes using the Au Bain Marie technique helps distribute heat more evenly around the dough, avoiding overcooked or burnt edges while the center remains raw.

2. Flexible for Various Applications

Au Bain Marie is not only perfect for baking bread and cakes but is also an ideal cooking technique for melting chocolate, butter, and margarine. This method ensures that these ingredients melt perfectly without the risk of burning or scorching.

3. Results in Softer and Less Dry Products

Unlike traditional baking, which often results in dry bread and cakes, Au Bain Marie maintains the moisture in the dough. This technique allows bread and cakes to remain soft and moist even after baking, thanks to the more controlled temperature setting.

Here’s a secret tip from Chef Kim Garry for optimal results in bread and cake: use Palmboom® Cake Margarine. This margarine contains emulsifiers that keep bread and cakes soft longer, even after being stored for several days, and prevent them from drying out quickly. Additionally, Palmboom® Cake Margarine features a lasting fruity butter aroma that does not evaporate during baking, adding a special touch to each bite. Palmboom® Cake Margarine is also certified trans-fat-free, making it safer for consumption. Smart Bakers can find Palmboom® Cake Margarine at the following link!

Smart Bakers can apply the Au Bain Marie technique for types of cakes that require moisture to prevent cracking, such as Japanese Cheesecake, Cotton Cake, Honey Castella, Caramel Custard, and Crème Brûlée.

Don’t forget to follow Instagram @smartplusprof and @palmboom_id to not miss out on more tips, tutorials, or other innovative recipes.