As you know, especially if you are a baker, ingredients (e.g. butter, eggs, creams, milks) should always be at room temperature when baking cakes and cookies, with pies being the only exception, as you want the ingredients cold. It just makes for better baking, in terms of how well they mix and combine.
Anyway, this was an experiment I conducted being a baker myself who usually finds herself pressed for time. So, I wanted to set out to determine ways to quickly get ingredients such as the ones noted above at room temperature without to big of a delay and fairly quickly, and in these particular videos it’s all about the almighty EGG.
So please watch the 3 part video series below to discover my findings. Also, please share your ideas, thoughts and comments here too. I invite any useful suggestions, information or tips. 💡
