15 tips for baking
Useful tips for beginners and not only.
How to avoid problems?
1.Loose dough
I advise you to do in the center of the dough deepening and pour a bit of milk. Mix gently with a fork and then knead the dough into a uniform ball.
2.The dough does not rise
If you have the dough rises, this can be only two reasons: either in the kitchen too cold - the temperature is less than 22 degrees, or you don't heat the milk before mixing it with yeast. The temperature of the liquid, mixed with yeast should be approximately equal to the body temperature, that is 36 degrees.
3.Cookies stuck to the pan
Best biscuits bake on greaseproof paper, then problems with adhesion will not. But if still you didn't have, and you do not have time to quickly put the finished cookies from the pan and it stuck, you should do the following: heat the oven again to the required temperature, place the pan back in the oven and warm biscuits. After that you can easily pass the biscuits, but it must be done immediately.
4.Biscuits break when removing it from the pan
Again, it should say that perhaps the most convenient solution to this problem is to use greaseproof paper. Thanks to her, the pan does not need to grease and you will have no problems when removing the cookies. An additional advantage of greaseproof paper in that it does not need washing, and it can be used multiple times.
5.Egg whites don't get whipped in the stable foam
Beating egg whites is not very easy, but problems can be avoided by following a few rules. First: dishes, which you have to beat up the whites should be completely dry, even a couple of drops of water can prevent whipping. The second is how carefully you separate whites from yolks, this should be done very carefully. But if after 3 minutes, the proteins are not acquired stable form, then something you did wrong.
6.When baking raisins sinks to the bottom
This problem suggests that the dough is very liquid. If the dough is poured from a spoon when you transfer it to the form, the raisins will remain in place. The solution is simple - add a small amount of flour.
7.When baking the cake settles
You may have used more liquid than stated in the recipe. Or you too long churned the dough with an electric mixer. In both cases, the dough will start to rise, but will settle for baking. It is therefore very important to follow the advice specified in the recipe. In both cases the solution is to add some text later.
8.The dough with vegetable oil and processed cheese is too soft
This happens if processed cheese or cheese too wet. It is therefore advisable always before using pressing cheese or wrapped in a towel for drying.
9.The finished cheese cake settles
You must remember that the finished curd cakes are always reduced in volume, especially in the centre. So you need to put a little more dough in the center than at the edges. When the baking time will come to an end, leave cheese cake in the oven with the door closed until the temperature will not fall.
10.Burnt cake
All you can do is to scrape or cut off the burnt crust with a sharp knife. To disguise it is best to cover the cake icing.
11.The wet cake with fruit
When baking many fruits produce juice. Sprinkle the dough with bread crumbs before adding the fruit, you will prevent the cake from excessive moisture.
12.Friable cake difficult to cut
When you cut the cake, the knife should not go immediately to the bottom, and move sawing motions through the whole cake. This is best to use a serrated knife.
13.The caramel hardens too quickly
She can remain homogeneous and liquid, if you add a little lemon juice when cooking.
14.Frozen custard
Put 3 tablespoons of custard into the bottle. Cool, dropping the bottle in cold water. When cool, shake strongly, and custard will come back to normal.
15.When frying doughnuts vegetable oil lathers
If vegetable oil lathers, it has not reached the required temperature, which can destroy the thin layer test
Author:
Overlook
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