What to do so that the pie does not. Why are baking omitted? Add your price to the base Comment
Baking is considered to be the pinnacle of culinary art. It, like any skill, begins with a very simple thing - a test. But, unfortunately, it does not always rise, bake and behave as we plan. Irina Chadeeva shared with us her secrets, knowing that you will never be disappointed, because delicious pies, cakes and buns will always turn out.
Physics lesson, or why the dough rises and settles
I don’t want to write any theory, but there is an important question that occupies all novice confectioners:
- WHY MY PIE DID NOT Rise?
It is known from a school course in physics that at constant pressure (according to the Gay-Lussac law), the ratio of the volume of a gas to its temperature is unchanged. That is, as the temperature rises, the volume of the gas also increases. As soon as we put the cake in a hot oven, the gas begins to heat up, expand, and the cake rises.
By the way, the gas can be completely different, for example:
In biscuit dough, this is the air added by the whisk when beating;
In yeast dough, this is the carbon dioxide produced by the yeast;
In a dough with baking powder or soda, it is also carbon dioxide, which is released during the reaction of soda with acid (if it is present in the dough) and when heated;
In wet and oily doughs, this is water vapor (which, for example, breaks the crust on a cake, forming cracks).
So, in order for the cake to turn out magnificent, observe the following conditions:
Firstly, the test should have enough gas. For example, eggs for biscuit dough need to be beaten well, and the dough itself should be mixed very gently; puff pastry - roll out and cook in the cold so that the butter does not melt and lose moisture (although there is only about 20% water in the oil, it is she who, turning into steam, raises real puff pastry).
Secondly, it is necessary to provide good heating so that the gas expands quickly enough. That is why most lush products are baked at a high (about 200 ° C) temperature.
And thirdly, in parallel with the expansion and heating, the structure of the dough should be formed and fixed (baked). If the texture is weak (such as in batter or low-flour dough), the cake will settle as soon as you take it out of the oven (but in some cases it should!).
THEREFORE, THERE ARE SEVERAL RULES THAT WILL HELP YOU DEAL WITH BAKING OF ANY COMPLEXITY:
1. Beat well and mix the whipped dough very gently.
2. Bake products at the temperature specified in the recipe.
3. Do not open the oven wide and for a long time until the dough is baked.
4. Start checking the readiness of the products when the dough has risen evenly, without a dent in the middle - this means that all the air in the dough has warmed up well (this does not apply, for example, to chocolate pies, which ideally should remain slightly underbaked).
5. Check readiness by sticking a splinter into the middle of the pie - there the dough is always baked more slowly than from the edge.
Can't wait to bake something delicious? Open the new book by Irina Chadeeva "Pie Science for Beginners", published by the publishing house "Mann, Ivanov and Ferber", and master 60 simple recipes!
Why do baked goods settle after baking? This question is always relevant for hostesses. Those few who keep all sorts of biscuit cupcakes safe and sound and delight both in taste and appearance, in the culinary world, the majority associate with magicians - because sometimes even the most "secret ingredients" and "chips" do not help.
Despite everything, the situation is not as hopeless as it might seem. No time to despair! And the question of why pastries settle after baking also has its own answer. In this article, we will look at why this can happen and how to avoid it.
An error has crept into the calculations
In fact, it is very important to consider exactly where the mistake was made, why the pastry settles after baking: you may sin on the oven, but the hole was made even before the raw dough, preparing to become fluffy and crispy, was there placed.
Be careful with the test!
Reason number one: the dough was accidentally shaken. In no case should you slam the door sharply when preparing delicate dishes such as biscuit, cake or pies. It is necessary to carry the dough extremely carefully and carefully - only thanks to such an attitude it eventually "rises" and pleases the hostess and her loved ones with taste, aroma and texture.
The quieter you go, the further you'll get
Reason number two: The oven was opened too early. Any pastry should stand for ten to twenty minutes at least. Some - even more (follow the recipe). But in any case, in order not to ask once again why the cake settles after baking, for the love of all that is holy, you do not need to immediately look into the oven, as soon as you put it there. No, not even to watch "how he rises." After all, it is precisely because of this thoughtless act that a miracle will not happen.
Piping hot
Reason number three: The oven wasn't warmed up enough. It is recommended to preheat the oven in advance so that after the pastries are taken out of it, they are hot and hot. Insufficient temperature may well be the reason why the cake settles after baking. If the problem manifests itself systematically, maybe it's worth checking the technique?
Diligence and work - will they grind everything?
Reason number four: too long whipping with a mixer. The hostesses who do not have this important attribute in the kitchen envy not at all white envy those who own it. After all, you have to beat manually: with a whisk, or even with a fork. But, perhaps, in some ways they were more fortunate? After all, the mixer can be the reason why the biscuit settles after baking? Or not a biscuit, but a birthday cake, which everyone hoped for so much, and for which it is so insulting. The secret is to use everything in moderation: beat just enough so that the dough is airy, but not so long that it "falls" from shock.
Mathematical proportionality - time to brainstorm
Reason number five: the proportions of the components of the dough were violated. If initially too much flour or, on the contrary, liquid was added to the dough, it will not rise as the hostess wants. It is recommended for beginners to make the mixture exclusively according to the recipe, for more advanced ones - to act almost intuitively, on a whim, choosing the amount of certain elements of the composition. In any case, this reason is a very clear example of how pastries can be spoiled long before they are put in the oven to cook.
Cooking right
The following are listed and detailed reasons why bread settles and pies fall after baking:
What to do?
It is worth saying that the prevention of the errors described above sometimes does not save. And women clutch at their heads, not knowing how to impress guests, relatives and friends with the help of their cooking. Fortunately, all the secrets are freely available and are presented just below:
- remember to sift the flour before adding it to the dough. It's a simple matter, but very useful. Airiness guaranteed;
- optimality - in everything! Including the temperature of the water for breeding yeast in it. It should be exactly like a person full of health - thirty-six. Too cold liquid will make you wait a long time until the dough deigns to “rise”, and hot liquid will not only spoil the whole miracle of “rebellion”, but can even lead to spoilage of the product;
- dishes - only dry! This is especially true of the one in which the proteins will be whipped. Another note about this painstaking process: it is important to accurately separate the yolks from the whites. There are several ways to do this, including separation by hand, using a paper funnel, and using a knife or needles;
- intuition is intuition, and clear instructions are made for a reason. If the recipe specifies the exact baking time - mark it! Fortunately, stopwatches are now not uncommon. Otherwise, don't ask why the cake sags after baking, but "enjoy" the fallen one. By the way, this also concerns temperature regulation: sometimes it is necessary during the baking process. Well, to set the value necessary at the beginning of cooking is a sacred thing for ministers of the culinary art;
- follow the sequence of actions. Remember how in "Harry Potter"? In order for the potion to turn out right, it is necessary not only to add all the ingredients, but in the correct order, and besides, to prevent the exact number of times in the strictly indicated direction. So baking has its own secrets. For example, that soda cannot be quenched separately from the dough, and even more so - in advance. This is done directly together with the rest of the ingredients, and is explained by the fact that splendor should be achieved due to gases, and if the product is quenched not in the dough, some of them (large ones) will simply evaporate.
Is it about curd?
Why does cottage cheese casserole settle after baking? What prevents it from remaining airy and light, melting in your mouth?
The point, of course, is not in the cottage cheese. And for such a dessert, loved by both gourmets and ladies on a diet who care primarily about the figure, there are several ways to avoid settling. All of them are based on cooking techniques.
Patience
First, you should remember this rule once and for all: do not take out the pastries immediately! Yes, this reason has already been indicated, but even experienced housewives “catch” on it so often that it’s not a sin to remind it again. Temperature fluctuations are serious business. When asked why the charlotte settles after baking, a cupcake or the same casserole - most likely, this was the case. Sometimes it's not even that the pastries were taken out - the dough most likely fell at the moment when the oven door was opened. So even with a little eye and even "look" is impossible!
Compound
If the cottage cheese casserole keeps falling and there is no way with it, you can experiment with the composition. There are many means to give splendor to culinary products: from soda, slaked with vinegar / citric acid, etc., which was used by our great-grandmothers, to baking powder, helpfully supplied to the market by many manufacturers and sold in every kiosk. In essence, of course, it will most likely contain the same soda and the same citric acid. But if the hostess is used to trusting purchased products - why not? After all, they work too. In addition, there is definitely less "hassle" with them. Thinking about when to add and how to "extinguish" the baking powder is not required. He will do everything himself.
Both soda and baking powder are an option for the most persistent, but it is very important to remember that it is important not to overdo it with these products. Indeed, in the end, baking will not only fall, but will not rise, and besides, it will give off soda and ammonia (it sometimes happens as part of baking powder).
Cold and hot
There are two ways to make a biscuit. More precisely, the dough for him. Depending on which hostess chooses, she will get one or another result.
It cannot be said that one is guaranteed to be better, and the other is worse. But cold is suitable for ethereal-light rolls, the friability of which is not to face.
Hot, on the other hand, gives a dense result, besides, after it you don’t have to wonder why the biscuit settles after baking - after all, this usually does not happen.
With this method, the dough is cooked in a water bath. It should be noted that many cooks prefer the cold method - as it is easier, simpler and more understandable. But if the main thing is the result, it would be good not to be lazy and work hard to get the perfect biscuit that will not fall.
Bread question
What to do so that the bread does not fall off? Are there subtleties in the preparation of this product, without which not a single meal can do, and which, as you know, is "the head of everything"? Definitely yes.
The first reason why after baking the bread settles is that the dough has stood. Then it becomes more and more sensitive, and accuracy no longer saves. If this happens, knead the dough again and set again.
The second reason why bread can "fall" unevenly, with bumps and be completely ugly is an excess of flour or liquid. We return to the rule to cook clearly according to the recipe and do not improvise.
That's all the secrets of why pastries settle after baking.
Cook with pleasure!
Did not calculate the number of ordered delicacies, and food delivery brought you more than you could eat? Or, perhaps, cakes to order for the birthday have already turned out to be superfluous? Or perhaps you've baked pies yourself and now don't know how to keep them fresh?
We will try to tell you how to make pies not stale for a long time and at the same time retain their freshness and rich taste.
The timing of baking staleness directly depends on the recipe of the dough itself. You might notice for yourself that baked goods to buy which you can find in any store will stay soft much longer than homemade pies. It's all about the right recipe and some tricks, which, by the way, you can also resort to.
When preparing the dough, add a little vegetable oil to it and then your pastries will stay soft longer. Potato starch is also added to the dough for the same purposes. Also, another trick will allow you to keep the airiness of the pies - let the dough come up several times, as soon as it suits, remember it and let it brew again. So the dough will be saturated with air and will not quickly become stale after baking.
When kneading pies, also add a little sour cream to it, it will soften the pastries. But the eggs can be put smaller: the protein in the egg gives the baking rigidity. But the baking surface can be smeared with an egg, so it will acquire a beautiful color.
When baking, do not add fire, from this baking immediately becomes dry. Also, after your pies are cooked, grease them with a little margarine and cover with a plastic bag, and put a towel on top until they cool completely. And it is worth making sure that the bag does not become too wet, then it is better to replace it with a dry one.
If it's hard for you baking, buy which is much simpler, we advise you to go for delicious fresh and soft pies to the bakery chain " Pekarushka, official site which will open before you a large selection of pastries for every taste.
If you want to save ready-made or purchased pastries, then, no matter how trite it may sound, it is best to keep its softness in a plastic bag. In it, pastries will remain soft for a long time. There is another way to keep the cake fresh - store it in an earthenware dish, covered with a napkin or towel. This method is much more efficient than the package. Firstly, earthenware retains heat perfectly and therefore it will not only prevent your pastries from stale, but also keep them fresh and warm. And pies or puffs, or pies covered with a napkin or towel, will not get damp, as, for example, it can be with a package. The towel passes a little air and perfectly absorbs moisture. Warm pastries will not have time to cool down and at the same time remain just as tasty.
But, as practice shows , delivery of pies Omsk from "Pekarushka" has not yet known cases when cakes to order, bought in our bakeries, would remain on the tables. No matter how many pies are ordered, by the end of your holiday, they will all be eaten.
Store your pies in earthenware, covered with a napkin or towel, and they will not stale for a long time.
I was baking a biscuit and looked on the Internet for some questions. I found a list with very useful, necessary information about baking. I share with you!
The biscuit is ready when it becomes soft and well behind the wooden skewer.
The biscuit will not fall off if, after baking, turn it over onto a kitchen rack and let it cool without removing it from the mold.
The biscuit must be removed from the mold when it cools down, and after baking, the yeast dough pies are immediately laid out and cooled without a mold.
A biscuit cake will not dry out if you put a cut apple in a cardboard box with it.
Baking paper will not warp if you grease a baking sheet with oil, and then put paper on it and press it down.
In a cake with one cake, you should bend the edges of the dough so that the filling does not leak out. In a two-layer cake, the raised edges are fastened together. To get a simple edge, evenly raise the edges of the dough along the perimeter of the side of the pan, flush with it. Dip the tines of a fork in flour and gently press the inside of the dough in a circle. (This can also be done with the rounded part of the spoon). To make a simple scallop, lift the edge of the pastry 1-1.5cm around the edge of the pan. Grab the outer part of the rim of the cake with the fingers of your right hand. Pull the dough towards the center of the pie with your index finger, pressing outward from the center of the pan with your left thumb to form a V-shape. Repeat this action around the edge of the pie.
There should not be too much filling in berry pies - the pie will turn out wet, the juice will flow. Five large apples or a glass of berries is enough for one pie. It is recommended to sprinkle the finished cake with powdered sugar.
When baking pies in the oven, the top sometimes cooks faster than the bottom and may burn. To prevent this from happening, the top of the pie must be covered with paper soaked in water.
Products should be baked on evenly greased baking sheets, sheets, in forms, otherwise the products will stick to them.
The baked product should be kept on a baking sheet or in a mold until it cools, only then take it out and decorate.
Baking will acquire a golden color if, 10 minutes before cooking, brush it with a small amount of warm milk.
A high biscuit is usually cut into 2-3 cakes along. It is necessary that the baked biscuit cools down completely. From the sides of the biscuit, make notches with a knife. Take a thick thread, fold it in half, lay it in notches, cross the ends of the thread in front of you and pull them in different directions. Then the cake will cut evenly.
A hot dough product should be poured with cold syrup, and a cooled one should be hot.
Hot cake is better not to cut. But if this still needs to be done, it is recommended to hold the knife in hot water, and then quickly wipe and cut.
Ready-made flour products from yeast dough cannot be left on baking sheets for a long time, since the lower crust of the products becomes wet and acquires the smell of a metal sheet.
The finished cake cannot be immediately taken out into the cold, as it can settle from a sharp temperature drop.
To bake a frozen cake, preheat the oven. Unwrap the pie, place the pan or pie tin on a baking sheet and cut holes in the top layer (if the pie has two layers). Bake the cake unfrosted, adding 15-20 minutes to the baking time indicated in the recipe.
To freeze a baked cake, cool completely after baking and wrap tightly in cellophane. It can be stored frozen for up to three months. Defrost at room temperature for 30 minutes. Unwrap the cake and "cheer up" it for 30 minutes in an oven preheated to 180°C.
To prepare a variety of puddings, casseroles and dough products, either special forms or pots and deep pans are used. In order for the finished product to have a beautiful, evenly fried surface, would not stick to the mold and would not deform when removed from it, the mold must be lubricated with an even layer of fat. An odorless fat is most suitable for lubricating molds - lard, refined vegetable oil or ghee.
In order for the cakes to come out of the mold well and easily, it must be lubricated with cold butter and sprinkled with flour.
The oven must be preheated for 10-15 minutes before putting dough products into it.
If the desired temperature is set in the oven, the cabinet door should not be opened frequently until the baked product is fully cooked.
If the finished cake sticks to the baking sheet, you need to hold the baking sheet over the steam or wrap it for a few minutes with a damp towel.
If the cookies are burnt during baking, you need to cool them, then rub them several times with a fine grater and sprinkle with powdered sugar on top.
If the cake in the oven starts to burn on one side, you need to put a bowl of water under the baking sheet.
If the cake does not come out of the mold, put it in cold water for a few seconds or hold it over steam.
If the cake is stuck to the pan, take a string and run it under the cake.
If the soufflé is in the oven, do not open the door. Otherwise, under the action of the air flow, the soufflé will fall off.
If the dough burns in the oven, place a fireproof bowl of water in it.
If the dough has risen and the oven has not yet warmed up, you can stop the dough from rising by covering it with well-dampened paper.
Freezing unbaked fruit pies keeps them fresh. Prepare the fruit filling as usual, adding an extra spoonful of "thickener" per pie. Close the pie with the second cake, but do not cut holes in it. Wrap the cake in cellophane and freeze. In this form, the cake can be stored for up to three months.
Dried cookies will become soft again if you put them in an airtight jar and add a piece of apple.
Dough products must first be greased with oil, and then sprinkled with sugar, and not vice versa, otherwise the sugar will dissolve and be absorbed into the oil.
The baked cake cannot be immediately removed from the mold, you need to let it cool slightly. But you can’t leave it on the baking sheet for a long time - this makes the cake wet and smells of iron.
Baked dough is easier to remove from the mold if it cools a little.
The quality of baking a product can be determined by its weight: the lighter, the better baked.
The cake crust cannot be baked at a high temperature, as it will burn on top and the middle will remain raw; bake at a moderate temperature, preheating the oven.
Crackers will stay crisp when placed in an airtight container and refrigerate.
You can only fill cakes with a thick, cooled cream. Cocoa powder is added to the chocolate cream along with vanilla powder at the end of whipping.
Do not be afraid to deviate from a strict recipe, experiment; if some components are missing, try replacing them with others.
It is not necessary to oil the sheet on which the pastry is baked - it is better to moisten the sheet with water. In order for the dough to bake better, it is not necessary to roll it over the entire area of \u200b\u200bthe sheet.
Do not put the cake in a hot oven, otherwise it will be hard on the outside and raw on the inside. Preheat the oven, but do not heat it up, bake the cake over low heat. The finished cake, without removing it from the mold, put it on a wet cold towel, and it will easily come out of the mold. Do not take out the cake in the cold - it can settle.
Do not put the cake immediately in the oven - let it rise for 15-20 minutes. He will rise, become more magnificent. After that, brush it with a raw egg and bake.
Do not slam the oven door - the cake may settle.
Do not brush the edges of puff pastry with an egg - they will harden during baking and the dough will not rise.
Never try a new recipe on the eve of the holiday, because something may not work out, and then you will be disappointed. It is better to try out the recipe you like in advance, and if everything works out, you can safely bake for guests.
Egg yolks give a special shine to baked goods. Lubricate the dough with a soft brush evenly so as not to wrinkle the product and so that the grease does not drain onto the sheets.
Before baking, the dough must be completely spaced; with incomplete proofing, it does not rise well, and products from it do not bake for a long time.
Allow the cake to cool before cutting. If this is not possible, then you need to warm the knife in hot water, wipe it off and quickly cut the cake.
It is easy to remove the cake from the mold if you immediately put it on a wet rag from the oven.
The cake can be originally decorated with scraps of dough. Blind the scraps, re-roll the dough and cut it with decorative notches of various shapes. Brush the rim of the pie pan, or the top layer if the pie has two layers, with beaten egg or water, and arrange the dough figures nicely, pressing them down lightly.
The cake will not burn if you put a sheet with coarse salt sprinkled on it under the baking sheet with the dough.
Pies will not dry out for a long time if they are kept in an earthenware dish covered with a napkin.
A potato cut in half and planted on a fork can serve as a shaving brush for greasing the pan when baking pancakes.
Donuts and pies are best fried in this mixture: 30% lard, the same amount of beef and 40% vegetable oil.
Before putting the cake in the oven, you need to let it rise for 15-20 minutes, then grease with egg white.
When baking air cookies (meringue) on a baking sheet, be sure to put a sheet of clean paper.
When baking flour products with fillings containing a lot of moisture, in the initial period, the oven door should be slightly opened to release the steam accumulated in the cupboard.
When baking pies, grease the form with fat and sprinkle with semolina. So the dough will not stick to the walls, and when it is baked, it will easily move away from the mold.
When preparing a soufflé, grease only the bottom of the mold. The walls of the form can only be greased up to the middle of the height, otherwise the soufflé will fall off.
A sliced cake will stay fresh longer if stored in a container with an apple slice.
The crumbly cake is easy to cut if you dip the knife in boiling water for a minute.
Sweet dishes always only complement lunch or dinner; they should not cause feelings of oversaturation.
Souffle is best cooked in a water bath. It turns out especially tender.
The soufflé is greatly increased in volume. Therefore, the form must be filled to 3/4 of the height.
The soufflé expands well if you put a small pot of water in the oven along with the soufflé.
Cut a warm airy cake with a hot knife - then it will not wrinkle. You can use a thick thread or fishing line: taking it with both hands, carefully separate the desired piece.
The dough will bake better if you leave voids around the cake on the baking sheet.
Flour products will have a beautiful golden brown crust, if 5-10 minutes before baking, grease them with a beaten egg or yolks. This should be done with a soft brush and very carefully so as not to wrinkle the product.
Confectionery products packed in packs and boxes remain fresh for a long time.
Bread will stay fresh longer if you put a piece of apple in the bread box. Bread and rolls can also be kept fresh longer by keeping them in the freezer.
Stale pies and bread can be refreshed by soaking them in water and heating them in the oven.
To make the biscuit easily removed from the mold, it is recommended to line the bottom and walls with parchment.
To make the top and bottom crusts of the baked pie soft, you need to put it on a soft napkin and cover it tightly on top. If the crust of the pie is very dry, you need to put it on a damp cloth, and cover it with a dry one on top.
In order not to grease the pan when baking pancakes, you need to pour a little vegetable oil into the prepared dough and mix (one tablespoon of oil per 2 kg of dough).
To determine the readiness of the dough without removing the product from the oven, just stick a thin wooden match into the dough and immediately remove it; if there is dough on the match, then the product has not yet been baked.
To refresh dried-up buns or cookies, you need to put them on a baking sheet and sprinkle with water, or dip them in milk for a second, then place the baking sheet on a large vessel with water and put them in the oven for several minutes. Under the influence of steam, the products will become as fresh. You can dip the buns in milk and place in a slightly heated oven.
To keep the cake soft and fluffy - while it is still hot - cover it with a thick cloth.
To make the cake delicious, the first 15 minutes you can not open the oven.
So that the cottage cheese pie does not settle after baking, you need to carefully remove it from the oven and cut it 2 cm deep around the perimeter of the mold.
To prevent the pies from drying out, it is better to store them in earthenware covered with a napkin or in a plastic bag.
In order to avoid swelling and tearing when baking kulebyaks and rolls, the products must be pierced in 2-3 places.
So that when preparing kulebyaki with two or three types of fillings, the lower layer on the inside does not turn out to be wet, you first need to put a less moist filling on the dough, and on it a more juicy one - meat, fish or mushroom - seasoned with a thick sauce. For this, very thin pancakes baked from unleavened dough are sometimes placed on the dough for minced meat and on it.
To cut a hot cake, you must first hold the knife in hot water and wipe it quickly.
In order for the puff pastry with fruit filling to bake better, it is necessary to pierce the bottom layer of dough in several places.
So that the dough does not burn when baking in the oven, pour a little salt under the form.
To find out if the cake is ready, you need to stick a wooden stick into it. If the stick is dry, the cake is ready.
Biscuit is a capricious pastry. But biscuit dough can be "tamed" if you understand the main principles of its preparation:
- beat the eggs and sugar well - this is the time,
- carefully add flour - two,
- set the correct temperature - three.
In this article, we will analyze the main mistakes due to which the biscuit does not turn out lush and beautiful. If you have already encountered any of them, do not despair! Even experienced confectioners have misfires. On the main photo - the most, the recipe is one of the most successful and simple (follow the link to see a step-by-step guide). And if it's more convenient to watch - welcome to my YouTube channel
why does the biscuit settle in the oven
So, you look into the oven through the glass and the soul sings: the biscuit is lush, ruddy, the pleasant smell intoxicates and makes you get the desired pastry as soon as possible. Do not hurry! Start checking the biscuit for doneness after at least 20-25 minutes have passed. If you open the door ahead of time, the dough will settle and will no longer rise.
What happens in the oven? As soon as the airy dough enters the hot air, its walls begin to bake / fix and thus keep the air inside. According to the laws of physics, during heating, air molecules expand. We clearly see this when we look through the glass inside the oven. But if you sharply lower the temperature in the oven, according to the same laws of physics, the air in the dough will “compress”, the dough will settle after it. At the same time, the walls of the dough molecules will break due to sudden air movements, lose their shape, and even after the temperature in the oven is restored, they will not be able to return to their former volumes.
On the picture: . One of the site's popular recipes (a step-by-step cooking guide can be viewed at the link)
The next reason for the biscuit dough to settle in the oven is the proportions of the products are violated (little flour). To avoid this mistake, weigh everything on a kitchen scale. They are inexpensive, but believe me, they will save a lot of nerves, time and products in your kitchen!
And the last tip: properly prepare the form for the biscuit. I grease with a piece of butter, then dust with flour, shake off the excess: a thin layer of flour is obtained on the entire inner surface. What does it give during the baking process? The dough rises evenly in the oven, "cling" to the walls of the form. If the walls are too slippery, it will slide down. Therefore, I do not recommend lubricating only with oil, be sure to powder the form on top of the oil with flour.
why the biscuit is not baked inside: it turns out sticky, not airy
The main reason for this failure is poorly beaten eggs, so the biscuit dough is of the wrong consistency. Beat the eggs with sugar until fluffy white foam until the mass increases by 2-3 times. A powerful mixer will help you do it right.
Mix the flour in small portions, using a spatula (not a mixer). Achieve a homogeneous dough so that there are no lumps in the dough. With a mixer, you will spoil the whole thing: the air from the dough will disperse, and the structure of the biscuit will turn out to be incorrect: sticky, overly dense.
Another reason for sticky biscuit is too high a temperature in the oven. If the top is brown and appetizing, but the inside of the dough is sticky and raw, then you have set the temperature too high.
Bake the dough at 180 C.
Why is the biscuit so thick and rubbery?
The cakes will be too dense if the proportions of the ingredients in the dough are violated (too much flour is added). Strictly follow the recipe!
In some cases, housewives intentionally want to bake dense biscuit cakes; for this, additional starch is added to the flour.
why does biscuit smell like eggs
So, your biscuit was a success: airy, lush ... in a word, chic! But, having taken a sample, you are upset because of the obsessive smell of eggs. Personally, I never feel this taste/smell, but some, especially sensitive individuals, are so upset that they cannot even bite off a piece.
Note: you can cook on the basis of biscuit cakes (recipe at the link).
Yes, you can’t bake a biscuit without eggs, according to the recipe they require a large amount, so all that remains is to flavor the dough with lemon zest or vanilla extract. As a rule, it works, ready-made pastries are fragrant and without extra flavors.
In addition, removing the top film on egg yolks also helps. If such jewelry work does not scare you - go for it! Remove the film and knead the biscuit dough!
There is an opinion that eggs from village chickens are much more “fragrant” than store-bought ones. But, I repeat, I often use just such eggs for recipes and I don’t notice any flavors.
The baking soda in the dough can enhance the smell of eggs. So make a substitute for baking powder. Although the classic biscuit does not require the addition of either soda or baking powder. If you have prepared the dough correctly, the biscuit will rise in the oven due to well-beaten eggs with sugar.
Why won't biscuits rise in the oven?
Biscuit dough is 50% air. Such an airy structure is achieved due to the powerful beating of eggs and sugar. It doesn’t matter what you beat: with a hand mixer, in a planetary, in a stationary or some other device - achieve an increase in mass by 2-3 times. Eggs with sugar should increase in volume and become lighter. Some recipes call for egg whites and yolks to be beaten separately to help make the process easier. If you have a powerful mixer, it is absolutely not necessary to separate the whites from the yolks.
In the photo you can see how light and airy the mass of eggs and sugar turns out.
So, add air to the dough by whipping. Now you need to carefully add the flour, without losing the accumulated air in the dough. Therefore, mix the flour in small parts, carefully, with a spoon (no mixer). Make "picking" movements from the bottom up, and not clockwise.
If you add flour to the dough with a mixer, the foam mass will settle and the result will disappoint you.
Biscuit dough should not stand for a long time before baking. Otherwise, the air will partially evaporate, and this will affect the result. Therefore, preheat the oven in advance, put the form with the dough in a hot oven immediately after kneading.
When baking: do not slam the door back and forth, sudden changes in temperature will cause the dough to settle.
Why is the biscuit dry?
Some hostesses leave the freshly baked cake inside the oven to cool (while opening the door). This is motivated by the fact that this is how the biscuit is relieved of sudden changes in temperature and it definitely will not settle after baking. In reality, this cannot be done. To protect the cake from a sudden change in temperature, it is enough to hold it in the oven for 10-15 minutes, and then you must definitely pull it out and continue to cool on a wire rack at room temperature.
If the cake is left in the oven to cool completely, it will lose a lot of moisture, become dry and hard.
why is the biscuit hard
The reason is the same as in the previous paragraph (cannot be left to cool completely in the oven).
why does it settle after baking
This happens if the biscuit is underbaked. The dough did not have enough time to harden the walls that hold the air inside. Being still not strong enough, with a sharp drop in temperature, the air in the dough is compressed, and the partitions immediately break. The cake goes from tall and fluffy to flat and ugly.
The photo is baking. You can see the detailed recipe at the link. The peculiarity of this cake is that it does not require impregnation.
Another reason for the biscuit to drop sharply after baking is a sudden temperature drop. Some recipes suggest holding the cake inside with the door open for several minutes (6-10) after turning off the oven, and only then remove it completely and cool further at room temperature. I don’t use this advice in my recipes, because I’m fine with the fact that the biscuit settles a little after it is removed from the oven (as a rule, if the cake is baked, the settling is negligible).
why does the biscuit turn out to be a slide in the middle
This happens if the temperature in the oven is too high. The top of the cake looks beautiful, but inside the dough is raw: it boils, boils and “asks” to come out. Therefore, it turns out that the crust that has already been baked breaks the dough and sometimes even flows out of the center of the biscuit. The cake looks cracked, with a volcano in the middle. To avoid an error, do not set the temperature above 180 C. In addition, be sure to test your oven to ensure that the actual temperature matches the sensor reading. To do this, it is convenient to use a special oven thermometer. If there are no such devices, empirically choose the appropriate temperature for baking biscuits.
Some soda biscuits always have a raised surface (for example, "Chocolate One-Two-Three"), regardless of the temperature. Therefore, the housewives cut off this top with a knife.
Don't be discouraged if the biscuit didn't turn out the first time! The dough requires certain skills that will definitely form with experience. Wish you luck!
If you have any questions, be sure to ask, I'm glad to get feedback!
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