Baking is a science

People say baking is a science, and cooking is an art. I enjoy baking much more than cooking because oftentimes there are precise description, and precise measurement of how much ingredients and materials one should prepare before making a cake. Until I tried to make moon cakes, a type of cakes that many East Asian countries eat during the Moon Festival. It’s my childhood favorite, and I miss eating the kind that one can only find in Vietnam (bánh thập cẩm, or mixed flavor).

I followed a few recipes found on the Internet and Youtube. Results have turned out to be dried, and not so pretty.

Then I tried my hands in making mochi ice cream. It’s even more difficult.

Mochi Ice Cream - Kirbie's Cravings
Picture: Kirbie’s cravings

What I figured out during the two failed experiments is that making Asian cakes is so much more complicated that I had thought. I expected that unlike making a croissant or tarte tatin, I at least have an idea how they should taste like at the end. As a born and raised Vietnamese, at least I have the moral authority to say that the cake I make taste like what Vietnamese people in general would consider good. What I recognized at the end though making these cakes has less to do with measurements, ingredients. It has a lot more to do with techniques, equipments, and whether one has a clear expectation how the final products should taste like. So in many ways, baking is also an art. Making these cakes is more like cooking a bowl of Pho than making a tres leches cake.

These Asian goodies are supposed to be moist, soft, and delicate. They are not supposed to be chewy or fluffy. They cannot be made using a ready made cake mix. They take a lot of time to make, and the process is pretty involved. One cannot cut corner and expect the output to be pretty or tasty.

This baking process reminds me of the scientific endeavor that I am engaging in at this moment. When one embarks in a research project, one thinks that they have a clear idea what to do, until they figure out that there are many steps in between. Then they become confused, and frustrated. The science of baking, and making pastry is not opaque especially in the Internet era where many recipes are available for consultation. The opaque part lies in the details how one should mix what kind of flour, and which one goes into the oven first, and how much egg coating should one put on top of the delicate almost ready mooncake.

These baking experiments made me realize that in doing any project, patience is key, and that figuring out the perfect procedure takes many trials and errors. Translating it to doing science, maybe writing papers over and over again helps one write better papers. Maybe having one solid idea and then translating it to written words would eventually become easy once I figure out how to not cut corner?

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