Common failures in baking and how to overcome them

The surface of the cake is puffy and cracked

The cake surface is swollen and cracked

Reason:

– The oven temperature is too high, making the surface of the cake quickly cooked. Meanwhile, the inside of the cake is still unripe and continues to expand, so it will crack the top of the cake.

– The cake mold should not be placed in the center groove of the oven.

How to fix:

– Note that in cake recipes, there is always the first step, that is: heating at x ⁰ C. This is the first step before the others, because the dough must be put in the oven when the oven has reached the required baking temperature.

– It is best to have a temperature gauge placed in the middle of the oven, look at the clock to know if the oven has reached the temperature, because common household ovens often have a problem of heat. actual temperature is higher or lower than the reference temperature.

– Always place the cake tray in the correct position in the middle of the oven, except for some cakes that require different heat.

The dough mixture is lumpy

Uneven hand mixing causes the dough to clump

Reason:

– Materials must not be left at room temperature before use.

– Butter and sugar are not whipped enough before adding eggs.

– Eggs put in too quickly.

– Uneven mixing.

How to fix:

– Take the ingredients out of the refrigerator 2 hours before or defrost in the microwave before using.

– Butter and sugar are measured to measure and whipped in one direction.

– Slowly pour the eggs into the mixture.

– Always sift flour, baking soda (baking powder), baking powder (baking powder) and other flavorings if available, to prevent dough from clumping.

Fresh cream is separated from water

Whipping cream (fresh cream) is easy to separate from water if you beat it too carefully

Reason:

-Due to over-beating, the cream will be separated from the water, flowing out (the cream mixture is messy, messy, or called "buffalo snail").

How to fix:

Continue to beat more until the cream is completely separated, enough to decant the water on one side, and the clotted cream on the other side into 2 separate bowls. Then beat the clumps of cream to harden and then slowly squeeze in the water little by little to gradually blend… That way, the fresh cream is not as smooth as before, but it can still be used without wasting ingredients.

Uneven baking

Uneven baking makes the cake not spongy, not delicious

Reason:

– The flour is not evenly mixed into the main mixture.

– The temperature in the oven is too high.

– Mixing flour or beaten egg whites with the rest of the ingredients for too long, too thoroughly can also break a lot of air bubbles, leading to poor or no baking at all.

How to fix:

– Adjust oven temperature appropriately

– Use the correct mold size to prevent the cake from overflowing. Only add the flour mixture to 2/3 of the baking pan.

Note:

Cakes hatch less than Hong Kong cakes, so if you make the same mold and want the same height as Hong Kong cakes, you must increase the amount of eggs.

Difficult to mix dough

Failure to follow the mixing process, mixing ingredients indiscriminately can ruin the batch

Reason:

– Due to uneven material dosing ratio.

– Wrong mixing technique.

How to fix:

– It is recommended to check the quantity of ingredients before starting to mix.

Note:

When making regular cakes, the mixing stage is a bit more difficult to dissolve, so mix the egg beater with the slowest speed. This will make it easier to blend the mixture.

If the dough appears lumpy, the solution is to add liquid ingredients (eggs, milk…) slowly & slowly into the mixture or add 1-2 tablespoons of flour and continue beating until the dough is smooth. When soaking the mixing bowl in warm water, it can dissolve the squishy layer. However, avoid mixing the dough for too long, as it can cause the cake to become calloused and not expand when baking.

The surface of the cake has some white dots (with sponge cake)

The cake has a number of white dots

Cause :

The road hasn't melted yet.

How to fix:

– When mixing sugar with cake flour, you should add it very slowly, little by little, beat until the sugar dissolves, then add.

-Or you can cut the surface of the cake and use the rest to make cream, mousse…

Burnt cake – The core of the cake is dark and hard

The surface of the cake is burnt due to the oven temperature being too high

Reason:

-The oven temperature is too high.

How to fix:

– Check oven operation and adjust the appropriate temperature.

– If the upper burning wire is too large, it can be overcome by covering 1 sheet of foil on the cake after about 1/3 – 1/2 of the baking time.

The surface of the cake is concave during baking

The surface of the cake is concave due to too much baking powder

Reason:

– Oven temperature too low or too high

– Mixing the dough too much

– Too much baking powder (the cake will rise very quickly, but after about ½ of the baking time, it will deflate very quickly)

How to fix:

– Avoid moving the cake while baking.

– Adjust oven temperature appropriately, regularly monitor oven operation.

– Check the quantity, or use a small scale to determine the quantity of ingredients to be added.

Seeds or dried fruit float to the bottom of the cake

The dried fruit is so heavy that it sinks to the bottom of the cake

Reason:

– Because the seeds or dried fruit are too big and heavy.

– The oven temperature is too low.

– Cake flour is too loose, can't keep the seeds.

How to fix:

– Should wash the seeds briefly through the sugar or syrup coating on the seeds.

– In addition, the seeds should be covered with a layer of dry flour before mixing with the cake flour mixture. Covering the dried fruit with flour will help prevent these fruits and seeds from sinking to the bottom when baking.

The cake is too dry

Cake is dry due to too much baking powder and uneven mixing

Reason:

– Too much flour or baking powder, baking soda

– Too little fat or sugar

– The cake bakes too long or the oven temperature is too high

How to fix:

– Check the dosage when mixing the powder.

– Reduce oven time or temperature

Making your own cakes is not difficult, but for you to make a batch of delicious and quality cakes, even experienced chefs have to take a long time and experience many failures to succeed. If you have experience when making cakes, please share with to avoid making the same mistakes.

DienmayXANH.com

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