The world of baking is fantastic. The satisfaction of seeing a batter slowly expand in the oven from wet to dry, and seeing the finished product come out of the oven, is something that only those who have tried baking themselves can understand. However, many baking enthusiasts always encounter problems when they first learn to bake but do not know how to solve them. I’ve gathered an article about cake-making basics, and I hope it will help you.
Cake Expansion Volume Is Not Enough
1. The eggs are not fresh, the recipe is not balanced, too many flexible ingredients.
2. Insufficient mixing time, the batter is not beaten up, the batter has too much specific gravity.
3. Stirring too long when adding oil, making too much air loss in the batter.
4. Flour gluten is too high, or slow mixing time is too long.
5. Over mixing, batter stability decreased.
6. The number of batter plates is too small, not according to the specified ratio.
7. The furnace temperature is too high when entering the oven, and the fire is too large, making the surface too early.
Try to use fresh eggs, pay attention to the balance of the recipe; mix well. to make the batter reach the standard of rising; pay attention to the addition of fat, do not pour in at once, mix well until; if the gluten of the flour is too high, add starch to match; whip to the point, do not mix for a long time; do not fill the plate too little, according to the standard; avoid too high temperature of the oven.
Spots Appear On The Surface Of The Cake
①Improper mixing, some ingredients are not completely dissolved and evenly mixed.
②Baking powder is not mixed well, and the sugar particles are too large.
③The total moisture in the batter is not enough.
Be sure to mix and dissolve the sugar and other ingredients completely before stirring quickly; baking powder must be sifted together with flour, and sugar should not be too coarse as much as possible; pay attention to the amount of water added.
Cake Sinking During Baking
①Winter is relatively easy to appear because the temperature is low, the material is not easy to dissolve.
②The recipe is not balanced, the proportion of flour is small, the water is too little, the water is not enough.
③Egg is not fresh, over-mixed, too much air-filled.
④ Too much flexible material in the batter, such as the amount of sugar and oil, is too much.
⑤ the oven temperature is too low when baking.
⑥The cake is not yet set in the baking and sinks due to vibration.
Try to make the room temperature and material temperature reach the right degree; the recipe should be balanced and well-controlled; keep the eggs fresh, and be careful not to overbeat when mixing again; don’t use too low gluten flour; don’t open the oven door and don’t subject the cake to vibration in the first 12 minutes after it is put into the oven.
Cake Batter Cannot Be Stirred
Egg whites are best at 17-22℃ when the glue is in the best condition, and the foaming performance is the best, too high or too low temperature is not conducive to the foaming of egg whites.
If the temperature is too high, the egg white becomes thin, the adhesive property is weakened, and the beaten air cannot be retained.
If the temperature is too low, the egg whites will be too dense, and it will not be easy to mix in the air when stirring. So it will appear that the slurry cannot be stirred.
In summer, you can put the eggs into the refrigerator first to chill them to the right temperature, while in winter, you have to add warm water at the bottom of the basin to warm up the batter when mixing it to reach the right temperature.
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