Voting rules: Choose the thing you think is the most difficult!
By Gregor Krambs
Updated on Apr 14, 2024 06:42
Welcome to StrawPoll's ultimate ranking showdown, where we unravel the great baking mysteries that have puzzled home chefs and professionals alike! Today, we're on a quest to discover the most difficult thing to bake. From the delicate dance of creating perfect soufflés to the intricate art of crafting croissants, we've got a smorgasbord of challenging bakes awaiting your verdict. So, whether you're a seasoned pro or a curious novice, step into our virtual kitchen and cast your vote to help us crown the trickiest treat of all. And if you think we missed a crucial contender, don't hold back – suggest your own formidable bake to be added to the ranks. Are you ready to face the heat and rise to the challenge? Dive in and let the baking battle begin!
What Is the Most Difficult Thing to Bake?
1
60
votes
Croissants
Croissants are notoriously difficult to make because they require a lot of time, patience, and attention to detail. The dough needs to be laminated with butter, rolled out and folded multiple times to create the flaky layers. Any mistake in the process can result in tough or flat croissants.
Croissants are a renowned French pastry made of a delicate, flaky dough that is layered with butter and shaped into a crescent or crescent-like shape. They have a light and airy texture, with a buttery and slightly sweet flavor. Croissants are typically enjoyed as breakfast or as a treat with coffee or tea.
- Shape: Crescent or crescent-like shape
- Texture: Delicate, flaky, light, and airy
- Flavor: Buttery and slightly sweet
- Ingredients: Flour, butter, water, sugar, salt, yeast
- Preparation time: Several hours, including resting and chilling
2
41
votes
Macarons
Macarons are small, colorful, and delicate French pastries that are notoriously difficult to bake. They require a very precise technique and temperature control to achieve the perfect texture and shape. Even experienced bakers often struggle with macarons because they can easily crack, spread, or fail to rise.
Macarons are delicate French sandwich cookies that consist of two almond meringue shells filled with various flavored fillings. These cookies are known for their smooth, crisp exterior, and chewy, slightly creamy center. Macarons come in a multitude of flavors and colors, making them not only delicious but also visually appealing.
- Shell Texture: Smooth and crisp
- Center Texture: Chewy and slightly creamy
- Flavors: Varies (e.g., chocolate, raspberry, pistachio, salted caramel, lavender, etc.)
- Color Varieties: Extensive range of vibrant colors
- Size: Approximately 1.5 to 3 inches in diameter
3
Soufflés
Soufflés are light and airy baked dishes that are notoriously difficult to master. They require a careful balance of ingredients, precise timing, and temperature control to achieve the perfect rise and texture. Any mistake in the process can result in a collapsed or dense soufflé.
A soufflé is a delicate baked dish made from a base of egg yolks and beaten egg whites. It is known for its light and airy texture, with a characteristic rise and golden crust on top. Soufflés are typically sweet or savory and can be flavored with ingredients such as cheese, chocolate, or fruit. They require precision and skill to master due to their tendency to deflate quickly if not handled properly.
- Texture: Light and airy
- Rise: Characteristically puffy
- Crust: Golden and crisp
- Base Ingredients: Egg yolks and beaten egg whites
- Flavor Variations: Sweet or savory
4
17
votes
Bagels
Bagels are dense and chewy bread rolls that are boiled before they are baked. They require a lot of practice and patience to shape, boil, and bake properly. Any mistake in the process can result in misshapen, uneven, or dense bagels.
Bagels are a type of bread product that originated in Poland and are widely consumed throughout the world. They are characterized by their dense and chewy texture, as well as their distinctive shape, which is formed by boiling and then baking the dough. Bagels are typically round with a hole in the center, resembling a donut without the sweetness. They have a golden crust on the outside and a soft interior. Bagels are often enjoyed sliced and toasted, and can be topped with various spreads or used to make sandwiches.
- Shape: Round with a hole in the center
- Texture: Dense and chewy
- Crust: Golden brown
- Interior: Soft
- Cooking Method: Boiling and baking
5
22
votes
Tomascastelazo·CC BY-SA 4.0
Sourdough bread
Sourdough bread is a type of bread that is made from a fermented dough of flour and water. It requires a lot of time and attention to develop the right balance of yeast and bacteria, and to create the perfect texture and flavor. Any mistake in the process can result in a sourdough that is too sour, too dense, or too flat.
Sourdough bread is a type of bread made from a naturally fermented dough, resulting in a distinct tangy flavor. It is typically made using a sourdough starter, which is a mixture of flour and water that captures wild yeast and lactic acid bacteria from the environment. This starter is then used to leaven the bread dough, providing a characteristic taste, texture, and aroma. Sourdough bread is often known for its crispy crust, chewy interior, and complex flavor profile.
- Fermentation Time: Long fermentation process, typically ranging from several hours to several days.
- Leavening Agent: Natural wild yeast and lactic acid bacteria present in the sourdough starter.
- Ingredients: Flour, water, and salt. Additional ingredients like whole-grain flours or seeds can be incorporated for variations.
- Tangy Flavor: Distinct sour taste resulting from the fermentation process.
- Crust: Crunchy and well-browned crust due to the long baking time and presence of natural sugars in the dough.
Sourdough bread in other rankings
- Position 1 of 10 in Most difficult bread to make
- Position 2 of 10 in Most popular food in California
- Position 3 of 10 in Most popular bread in America
- Position 9 of 10 in Most popular type of Subway bread
- Position 9 of 10 in Most popular food in the Yukon
- Position 10 of 10 in Most popular fermented food
6
13
votes
Popo le Chien·CC0
Puff pastry
Puff pastry is a type of pastry that is made from layers of butter and dough that are rolled out and folded multiple times to create a flaky texture. It requires a lot of time, patience, and attention to detail to achieve the perfect rise and texture. Any mistake in the process can result in a dense or soggy pastry.
Puff pastry is a light, flaky and buttery pastry that is used as a base in numerous pastries and desserts. It is made by layering thin sheets of dough with butter, then folding and rolling the dough multiple times to create hundreds of delicate and airy layers. This process gives the pastry its characteristic puffy and crisp texture.
- Ingredients: Basic puff pastry typically consists of flour, butter, water, and salt.
- Layering Method: The dough and butter are layered together in a process called laminating, creating the multiple layers in the pastry.
- Resting Time: The dough requires several rounds of folding and chilling, with rest periods in between, to allow the gluten to relax and prevent the butter from melting.
- Butter Block: A specific technique involves creating a butter block, where a large slab of butter is encased in the dough.
- Butter Percentage: The butter content in puff pastry can reach up to 70-80% of the total weight.
Puff pastry in other rankings
- Position 3 of 10 in Most difficult pastry to make
- Position 8 of 10 in Most popular pastry
7
13
votes
Angel food cake
Angel food cake is a light and airy cake that is made from whipped egg whites and sugar. It requires a lot of attention to the mixing and baking process to achieve the perfect rise and texture. Any mistake in the process can result in a cake that is too dense, too dry, or too flat.
Angel food cake is a light and fluffy dessert made with a sugar-egg white foam mixture that is baked until golden brown. It is known for its airy texture and delicate sweetness. The cake gets its name from its ethereal taste and texture, which is said to be reminiscent of food consumed by angels. Angel food cake is typically served plain or with a light glaze or fruit sauce.
- Ingredients: Sugar, flour, egg whites, cream of tartar, vanilla extract
- Texture: Light, fluffy, and spongy
- Taste: Delicate and subtly sweet
- Color: Golden brown
- Preparation: Whisking egg whites to form stiff peaks, folding in dry ingredients, and baking in a tube pan
Angel food cake in other rankings
- Position 8 of 10 in Most delicious cake
- Position 10 of 10 in Most popular cake in Canada
8
5
votes
Tiramisu
Tiramisu is an Italian dessert that is made from layers of sponge cake, coffee, mascarpone cheese, and cocoa powder. It requires a lot of attention to the layering and chilling process to achieve the perfect texture and flavor. Any mistake in the process can result in a tiramisu that is too soggy, too sweet, or too bitter.
Tiramisu is a popular Italian dessert known for its rich and creamy taste. It is made with layers of ladyfingers soaked in espresso coffee, mascarpone cheese, and cocoa powder. The name 'Tiramisu' translates to 'pick me up' in Italian, referring to the dessert's ability to uplift your spirits.
- Main Ingredients: Ladyfingers, espresso coffee, mascarpone cheese, cocoa powder
- Layers: Typically consists of multiple layers of ladyfingers and mascarpone cheese mixture
- Taste: Creamy, rich, and slightly sweet with a hint of bitterness from the coffee
- Texture: Soft and creamy with a slight crunch from the ladyfingers
- Preparation: No baking required, but assembling and refrigerating for a few hours is necessary
9
3
votes
Baked Alaska
Charles Ranhofer
Baked Alaska is a dessert that is made from a layer of cake, ice cream, and meringue that is baked in the oven. It requires a lot of attention to the baking and timing process to achieve the perfect texture and shape. Any mistake in the process can result in a baked Alaska that is too runny, too hard, or too flat.
Baked Alaska is a unique and challenging dessert that combines ice cream, cake, and meringue. It consists of a base layer of sponge or pound cake topped with a layer of ice cream, which is then covered with a dome-shaped meringue. The entire dessert is quickly baked in a very hot oven, just long enough to brown the meringue while keeping the ice cream interior frozen.
- Difficulty level: Very challenging
- Temperature: Baked at a high temperature, around 500 degrees Fahrenheit (260 degrees Celsius)
- Time constraints: Needs to be baked quickly to avoid melting the ice cream
- Meringue texture: The meringue should have a crispy exterior and a soft, marshmallow-like interior
- Flavor combinations: Customizable with various cake and ice cream flavors
Baked Alaska in other rankings
- Position 2 of 10 in Most difficult cake to bake
- Position 2 of 10 in Most difficult dessert to make
- Position 3 of 10 in Most difficult dish to cook
10
2
votes
Fruit tart
Fruit tart is a dessert that is made from a baked crust, pastry cream, and fresh fruit. It requires a lot of attention to the crust and filling process to achieve the perfect texture and flavor. Any mistake in the process can result in a fruit tart that is too soggy, too sweet, or too dry.
A fruit tart is a delectable pastry dessert that consists of a buttery shortbread crust filled with a creamy custard or pastry cream, and topped with a colorful array of fresh fruits. The flavors and textures of the tart combine to create a delightful balance of sweetness and tartness.
- Crust: Buttery shortbread crust
- Filling: Creamy custard or pastry cream
- Topping: Fresh fruits
- Flavors: Balanced sweetness and tartness
- Texture: Smooth and creamy custard with a crisp crust
Fruit tart in other rankings
- Position 10 of 10 in Most delicious dessert
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Ranking factors for difficult thing
Skill level required
The complexity of the techniques and skills needed to successfully bake the item. This includes the ability to mix, shape, and handle the ingredients, as well as any specialized knowledge needed.
Time commitment
The total time required to prepare, bake, and cool the item. This includes any steps that must be taken before or after baking, such as proofing, resting, or glazing.
Number of ingredients
The number of ingredients and their availability. Some baked goods may call for hard-to-find or high-quality ingredients, which can make them more challenging to create.
Temperature sensitivity
Delicate baked goods may require precise temperature control to achieve the desired texture and appearance. This can involve maintaining specific oven temperatures, or using a water bath or double boiler to prevent overheating.
Margin of error
The likelihood that a mistake or deviation from the recipe will result in a failed or disappointing final product. Some baked goods, like soufflés, can collapse or become ruined if not prepared exactly according to the recipe.
Presentation
The effort required to make the final product visually appealing, which can include frosting, glazing, or other decorative techniques. A high level of presentation may be more difficult to achieve for inexperienced bakers.
Equipment and tools
The specialized tools and equipment needed for baking the item. Some recipes may require specific baking pans, molds, or kitchen gadgets that may be difficult to obtain or use for novice bakers.
Multi-step processes
Baked goods that involve multiple components or steps, such as laminated pastries or multi-layer cakes, can be more difficult to execute successfully than single-step recipes.
Consistency of results
The ease with which a baker can consistently achieve good results with the recipe. Some baked goods may be more finicky or sensitive to variations in technique or ingredient quality, making it harder to consistently produce top-notch results.
Experience level
The level of expertise and experience needed to successfully bake the item. Recipes that are more forgiving or straightforward may be easier to accomplish for novice bakers, while advanced recipes may require a higher level of skill and understanding.
