Creating culinary dishes is always magic. First, you send the raw dough into the oven, in order to then extract a ruddy cake or crispy fluffy buns from it. But, unfortunately, sometimes pastries fall off during the cooking process, or immediately after they are taken out of the oven. Why is this happening? What is it connected with? Let's try to figure it out together.

The main reasons for the fall of baking:

• In the process of cooking, the dough was accidentally shaken, for example, by a sharply slammed door;
• early opening of the oven (according to the rules, not earlier than in 10-20 minutes);
• the oven is not warm enough;
• the dough was beaten with a mixer for a long time;
• violation of proportions, for example, a lot of liquid or flour;
• after baking, there was a sharp temperature drop. The dish must remain in the oven for at least 10 minutes after turning it off;
• a large amount of filling, under its weight the cake often settles (it should be remembered that partial falling off is considered normal for cottage cheese baking, so that the dish retains an attractive appearance, put a little more cottage cheese in the central part).

How to prevent baking from sinking?

Here are some tips from experienced housewives:

1. Be sure to sift the flour several times before kneading. The dough becomes more airy.
2. The liquid for yeast propagation should be at the optimum temperature (36°C). If it is colder, then this will lead to a slow increase in the volume of the dough, and hot in general can spoil the yeast.
3. If you need to beat the whites separately for the cake, then make sure that the whipping bowl is completely dry. It is very important to carefully separate the whites from the yolks.
4. Strictly follow the instructions for preparation. Sometimes the temperature needs to be adjusted during the baking process.
5. Soda must be quenched already in the dough itself, otherwise part of the gases will escape, and the desired splendor will not be achieved.
6. Before putting the pie in the oven, let it rise for 15-20 minutes, grease it with an egg before baking.
7. Pies made from shortcrust pastry should be taken out of the molds chilled.
8. Baked pies are allowed to cool in the same room where they were baked.
9. To keep the cake soft and fluffy - while it is still hot - cover it with a thick cloth.

Why is the cake falling?

The cake can fall a lot:

• From a sharp temperature drop, during a concussion, they abruptly took it out of the oven, slammed the door, especially if it was a little underbaked. Therefore, it is better to leave the baked cake for a while in the oven so that it cools down a bit and take it out of the oven warm.
• If this is a biscuit, then it is better to leave it in the oven until it cools completely. It is better to cut it on the 2nd day - this way it is much tastier, especially if it was prepared with additives (for example, a biscuit with apples).
• The cake cannot be baked at a very high temperature, as it will immediately "grab" (harden) on top - inside it will remain raw. And, of course, it will fall off.
• The ideal temperature that is suitable for baking most biscuit products is 180°C, shortbread cakes 160-180°C (for yeast dough - from 170-175°C to 240°C (and even higher) - depending on size and type of the baked product, in addition, the behavior of the yeast dough is affected by the recipe and cooking mode).

4 Common Baking Mistakes

• Not well beaten eggs. Perhaps this is the most common mistake and the main reason for the sharp settling of the biscuit. Biscuit dough is approximately 50% air. Such a large amount of air can only be retained by protein molecules, which, when whipped, are able to unfold, attach to air bubbles and fold again together with air, holding such a structure for some time. So, if the egg whites are not beaten well enough, the protein molecules are not able to maintain a strong structure for a long time. You will see that when heated, the protein will activate and rise, but its structure will not be strong enough to retain air when the temperature drops sharply. Therefore, after the biscuit cake on underwhipped whites gets out of the oven to room temperature, it instantly settles.

How to determine the sufficient degree of egg overrun? Well beaten eggs should increase significantly in volume and turn into a white fluffy foam. It takes 5-10 minutes to beat eggs for a biscuit, depending on the power of your mixer. If your mixer is powerful enough, beat at the penultimate speed for 5 minutes, and if it is weaker, then at the highest speed for 10 minutes. Sugar can be added from the very beginning and gradually.

• Too much mixing. After the eggs are well beaten, we need to mix the flour mixture into them. If we stir the dough too actively and inaccurately, the air will instantly “erode”. And the dough will fall off even before it hits the oven. Then in the oven, under the influence of temperature, it will rise a little, but after baking, the biscuit will certainly settle. Proper mixing of the dough is 50% success. Sift flour or flour mixture with starch into beaten eggs and, using a slotted spoon (preferable) or a silicone spatula, gently mix with folding movements from the bottom up and from the edges to the center. It is not necessary to mix for a long time, but it must be done quickly and so that there are no unmixed mixtures. That is, so that the flour completely intervenes in the egg mixture.
• Too high baking temperature. If your oven is too hot, even with proper beating and stirring, your cake will settle after baking. Do not set the temperature to 180º. Let the protein molecules firmly anchor in the air. The biscuit needs to be baked at a temperature of 150º for 35 minutes. But this, of course, is not an absolute indicator. The baking time will directly depend on the size of your biscuit.
• Too long downtime. Another very popular mistake of inexperienced housewives. Even if you leave already beaten eggs to stand idle for a while, then the air formed during whipping will simply “erode” and the biscuit will lose its main property - lightness. Make sure in advance that your oven is preheated by the time of baking, and the desired form is oiled and covered with parchment. Prepare all the necessary tools and weigh all the ingredients before you start beating the eggs. The less the dough rests, the more air you will retain in it.

What to do, if?..

Dough won't rise

If the dough does not rise, there can be only two reasons for this: either it is too cold in the kitchen - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.

Ready curd cake settles

Ready cottage cheese cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave the cheesecake in the oven with the door closed until the temperature drops.

Falling bread

Consider the common causes that lead to the fall of the top crust of homemade bread:

1. Excess water in the dough, because of which it becomes sticky, "weak". As a result - a settled (failed) upper crust of the finished bread, large pores and an unbaked crumb. The next time you knead the dough, reduce the amount of water by 10-20 ml. (During kneading, pay attention to the kolobok - no liquid mass should be pulled behind the spatula.)
2. You have added a lot of yeast. Strictly follow the recipe, because both excess and lack of yeast is bad for the final result.
3. You have used the wrong bread program. For wheat, wheat-rye bread, the program “Basic” (“Standard”, “Basic”) is best suited; for rye-wheat - "Rye bread"; for sweet, rich bread, Easter cake - "Sweet bread" ("Butter", "Dessert"). The programs listed have different kneading, rising and baking times suitable for a specific type of bread.
4. During the rise of the dough or baking, you opened the lid of the bread machine.

Wondering why your cupcakes don't come out as fluffy as the recipe picture? There is no mysticism, everything depends on you.

1. Do not measure ingredients by eye.

Too much flour or sugar always results in a denser dough. And it happens every time.

Use accurate scales in increments of 1 g, and measuring spoons and measurements, not tablespoons and teaspoons. Unfortunately, there is no single standard for tableware in modern conditions. Yes, probably never was.

2. Do not substitute ingredients.

It always matters if you put in butter, ghee or margarine. Sugar and powdered sugar are also not interchangeable. If the recipe contains "powdered sugar", then granulated sugar will make the dough denser.

3. Baking powder or soda expired

If they were stored in inappropriate conditions, in loose containers or moisture got into them, throw them away and buy new ones.

To test baking powder, mix 1 teaspoon of baking powder with 4 tablespoons of hot water. If bubbles do not appear immediately, the baking powder is not good.

4. Always follow the recipe literally.

If it says "beat sugar and eggs for 5 minutes", then it means beat and exactly five minutes. Any way has a reasonable reason. Stepping back from it, you risk spoiling the dish.

5. Remember the difference between "whipping" and "mixing"

Beat sugar with eggs, sugar with butter until smooth or light white foam.

At this point, the mass is filled with air. When you add the flour, it only needs to be quickly stirred into the foam.
If you mix the flour with the same intensity as you beat, you will knock out all the air from the mass and the cake will be dense.

Eggs should be poured into a mixture of sugar and butter in a thin stream so that they evenly stray into the mixture.

But the flour must be introduced by stirring with a hand whisk, but not with a spatula and not with an electric mixer, in order to maintain airiness.

6. Cold Ingredients

All ingredients must be at room temperature, otherwise the dough will have time to fall before it warms up in the oven. Cold eggs, cream and butter can be entered only when it is expressly indicated in the recipe.
If you're in a hurry, put your eggs from the fridge into a bowl of cold water and microwave for 20 seconds.

7. You are preparing the form incorrectly

If your biscuits always have dark edges, it means that you are oiling the pan too much.
The ideal preparation of the form is to lightly grease its bottom and walls with oil and lay parchment on the bottom that exactly matches the size of the form.

8. You're using the wrong form

Too small or too deep a mold will cause the dough to overflow and remain raw inside.

Too big will give you a dry pancake. See. what size mold is recommended in the recipe.

But if there are no instructions, calculate by the volume of the resulting dough and choose the shape of the desired depth yourself.

You can always do this experiment with water without wasting flour and sugar: most transparent measurements have a volume match. Measure the right amount of all ingredients with water and fill the mold. Is there some place to go up? Amazing.

Not? We are looking for another form or proportionally reduce the bookmark.

Hint: Sometimes it's best to underfill the batter into a small pan and bake the excess in cupcake liners. Just remember that they will need to be removed a little earlier than the main cake.

9. Wrong baking temperature

All ovens work differently, so be sure to invest in a reliable baking thermometer so you know exactly how yours works.
In most cases, cakes and muffins are best baked on the middle rack of the oven.

10 Greed

Sometimes there is a temptation to cook several cakes at once. Unfortunately, the larger the amount of dough that needs to be heated, the more the temperature drops. And as a result, both or three cakes that you put in the oven will fall off. Don't worry, this mistake is sometimes made even in professional bakeries with powerful equipment. Just don't do it again.

11. You open the door too soon.

Do not check readiness before ¾ of the baking time has passed. Even if you find the middle is soggy, don't dive into the oven every 2 minutes. Let the heat build up again and check no sooner than after 5-10 minutes.

Conversely, if you see that the top is burning and the middle is damp, cover the top of the cake with foil.

12. You pause between kneading and placing in the oven.

Confectionery dough should immediately go into the oven after kneading. This is not yeast, the opposite is true here: the longer it sits on the table, the faster it falls off.

Always preheat the oven and prepare the mold ahead of time.

13. You use a random recipe.

Yes, it can be not only in you, but also in the recipe itself from the Internet. In order not to be disappointed, look for recipes not on the forums, but from trusted sources.

The reasons why the dough did not work out may be different. Baking products from yeast dough requires knowledge of many nuances and subtleties, since the dough is quite capricious and can behave unpredictably.

Alas, these subtleties are not mentioned in the recipes themselves. It is understood that an experienced hostess already knows all this. Well, the inexperienced, doing everything exactly according to the recipe and measuring the right amount of food with religious scrupulousness, will face an unpleasant surprise more than once: it seems that she did everything as it should, but the dough did not rise, or was not baked, or burned, or fell off after baking .

I collected all the “tricks” and “necessities” familiar to me for the proper handling of yeast dough and made such a memo. Perhaps it will be useful for someone too.

If something went wrong. Where the mistake was made:

• The dough is poorly formed, the products are flat, blurry - excess water;
• The dough does not ferment well, the finished products are hard - lack of water;
• The dough ferments for a long time, the products acquire a salty taste, the color of the crust is pale - excess salt;
• Products are vague, tasteless - not enough salt;
• The surface of the product during baking is quickly tinted, and the middle is baked slowly, in addition, the dough does not ferment well - too much sugar;
• Pale and slightly sweet products - not enough sugar;
• Unpleasant yeasty odor too much yeast;
• The product turned out to be small in volume, not lush, poorly baked, heavy and cracked - little time for dough proofing;
• Products are vague, and the crumb has uneven large pores - excessive proofing.

What should be done if the dough does not ferment?

• Dough chilled below 10 degrees warm up to 30 degrees, but so that during heating it does not come into contact with objects that have a temperature above 50 degrees.
• Dough that is too warm must be chilled up to 30 gr. and add fresh yeast.
• If too much salt or sugar is put into the dough, fermentation will slow down or stop. In this case, you need knead a new portion of the dough and mix it with salted or oversweetened dough.
• The dough may not ferment due to poor yeast quality. Check yeast quality simple: break off a piece and throw it into warm water. If the yeast floats to the surface, you can safely use it.

Food preparation and kneading

• Before kneading the dough flour must be sifted to remove lumps and random impurities, as well as to introduce air into it.
• To make the yeast dough fluffy, everything introduced into it food must be warm enough: eggs need to be heated in warm water, milk, flour, a dough pan are also kept warm at first, but not overheated. If the milk or fat is too hot, the yeast will die and the dough will shrink.
• When kneading dough yeast is diluted with warm water or warm milk. The most favorable temperature for the development of yeast 25-30 gr. Cold water or cold milk greatly slows down the vital activity of the yeast and therefore prevents the dough from fermenting and rising normally. In turn, too hot water or hot milk can completely stop the vital activity of the yeast.
• Dry shiver before use is needed for 20-30 minutes soak in cold water.

Dough fermentation

• Dishes with dough after kneading cover with a clean towel or napkin and leave to ferment in a warm place. There should be no drafts in the room: because of them, a rough crust forms on the products.
• It is considered normal for fermentation dough temperature 28-30 degrees, When the temperature drops, fermentation slows down; when the temperature rises, it speeds up. However, it should be borne in mind that at temperatures below 10 degrees and above 55, fermentation completely stops.
• The end of fermentation is recognized by the beginning of the settling of the dough.
• risen dough it is recommended to crush, and then let it come up again. From the dough, when it is punched, part of the carbon dioxide is removed, instead of which air enters. This enhances fermentation, providing better leavening and rise.
• No dough, no test should not be allowed to change as this will cause a deterioration in the quality of the test.
• D 2 1/2 - 3 hours is enough to rise the dough. When restoring, lactic acid bacteria multiply in the dough, which convert sugary substances into lactic acid, which causes the dough and baked goods to acquire a sour taste. Products from such a dough are poorly reddened, the crumb is rough.

Preparation of products for baking

• Properly kneaded dough should be smooth, not stick to the hands and free from the walls of the dishes.
• Soft sticky dough easy to roll out covered with parchment paper. Hard kneaded dough sticking to your hands, roll out bottle filled with cold water.
• Thinly rolled dough is difficult to transfer to a baking sheet without tearing, so slightly sprinkle the layer with flour, screw it onto a rolling pin, transfer it to a baking sheet and roll it out.
• Salty fillings from meat, fish, mushrooms are not suitable for sweet dough and dough flavored with saffron, lemon, cardamom; for sweet fillings, you can not cook salty dough.
• To improve the appearance of the product, its surface at the end of proofing brushed with egg.
• The best gloss is obtained with lubrication just yolks.

Baking

• If the cake browns too quickly during baking, cover it with wet paper or food foil.
• Product readiness is determined according to the color of the crust or on a break, or using a wooden unpainted stick. If the stick, stuck into the product and immediately removed, remains dry and raw dough does not stick to it, then this indicates the end of baking.
• Small products - weighing 50-100 g - are baked at a temperature of 240-260 degrees for 8-15 minutes, products weighing 500-1000 g - within 20-50 minutes at 200-240 degrees.
• Products should not be taken out of the oven immediately.. First you need to slightly open the oven door, and after a few minutes carefully remove the product. Sudden temperature changes or shaking may cause the product to fall off.

Sources:
A book about tasty and healthy food, Pishchepromizdat, M., 1954
Home cooking” R.P. Kengis, 1965
The book "Russian dough" by E. Medzhitov, Eksmo-Press, M., 2001

If you have never baked anything before, then this chapter is for you. Just five delicious and very simple recipes that work for everyone and always. There is no need to whip and roll anything, just mix the ingredients and put the mold in the oven.

Physics lesson, or why the dough rises and settles.

In this chapter, I don’t even want to write any theory, but there is an important question that occupies all novice confectioners:

Why didn't my cake 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.

It is important to note that the gas can be completely different, for example:
- in biscuit dough, this is the air added by the whisk when beating;
- in yeast dough, it is the carbon dioxide produced by the yeast;
- in dough with baking powder or soda - also carbon dioxide, which is released during the reaction of soda with acid (if it is in the dough) and when heated;
- in wet and oily dough, 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, it is important to observe the following conditions:
First, there must be enough gas in the test. 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!).

This implies a few rules that will help you cope 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.

Sometimes it happens that a cake rises beautifully in the oven, but falls off after baking, why?

Many products, including biscuits, shrink when they start to cool. This is due to the fact that the structure of the dough is very delicate, and when the air in the pores cools, they shrink. A properly baked biscuit loses very little in volume, but this process is clearly visible. Thicker baked goods (such as muffins) do not fall off because the dough holds its shape well. But an example of a pastry that falls (and should fall) is clafoutis.

If your biscuit or muffin sags a lot after baking, it is most likely undercooked.

A celebration is coming, a three-tiered cream giant looms in your plans and you want to conquer all the guests with the talent of an excellent confectioner? Then you especially need to know why the biscuit does not bake or falls after baking, as well as at what temperature it is baked and for how long. You can get all the necessary information regarding the insidiousness of the biscuit from this post, and using it, you will be successful.

All women are impossible sweets. Cravings for confectionery sometimes cannot be overcome even by such sticky extra pounds. And in a fit of true love, many housewives try to conjure up some delicious trifle for tea in the kitchen.

As a "trifle" can be three-story cakes, rolls stuffed with creams, the most delicate muffins, in general, something that is based on it, this incredibly tasty, but no less capricious - biscuit.

However, this "Olympus" is not so easy to conquer, and often the ardor of cooks fades at the sight of a failed masterpiece. So much work, and all down the drain. It is not surprising that the activity of the confectioner, begun so spontaneously, is supported by a mass of pressing questions: “Why is the biscuit raw inside, how many minutes does it need to be baked, at what temperature, or why does it settle?” and others, others...

However, it is worth dealing with everything in order.

Question number 1: Why is starch added to the biscuit?

Often in prescription descriptions, you can see that starchy powder is added to the dough along with the main components. In this regard, a reasonable question arises, why is there starch in the biscuit?

Probably, we should start with the fact that this component, depending on the plant from which it is extracted, is presented in a fairly wide range, namely, corn, soy, cassava, rice and other types of starches are used in cooking. In the confectionery, they often resort to potato and wheat.

The starch in the biscuit is designed to eliminate excess moisture, which allows the product to be airy and tender. If, when kneading dough, 30% of the flour is replaced with wheat starch, then you will notice that the volume of the cakes increases during baking, their structure turns out to be lighter and grainier, and the cake or roll comes out incredibly soft.

However, it is worth remembering that if you use potato powder, then it should be dissolved in dairy or sour-milk products, and pay special attention to vanilla or any other flavor, since potato starch helps to suppress the taste of the finished product.

Question number 2: How to make a fluffy biscuit?

You have probably noted more than once that store cakes are the owners of such thick cakes that you willy-nilly feel a prick of envy and try to find out how to achieve this in your homemade cakes? It should be noted that this is not one or two rules, but a whole range of measures aimed at achieving an excellent result.

Question number 3: Why does the biscuit fall or not rise at all?

Many hostesses have had to deal with such a problem that when baking, the biscuit does not rise, and if it rises, then after that it necessarily falls. And it becomes so insulting, because we are trying to observe all the subtleties and rules, but apparently we are missing something. And this is exactly so, there are several reasons for such a “pig” behavior of the cakes.

The temperature regime is extremely important for baking such a confectionery product, so even the slightest violation of this rule entails negative consequences. An old oven can let air through, thereby violating the temperature, this includes regularly opening the oven door in the midst of the process. In addition, a malfunction of the oven can lead to an uneven distribution of heat and the cake threatens to turn out to be lopsided. And this is just one of the factors why the biscuit settles after baking. Violation of the cooking technique can also have a deplorable effect on the quality of the confectionery. Perhaps, in the process of kneading the dough, the proportions were not observed, or the products were excessively chilled, the proteins were poorly whipped, a bad baking powder was used, and so on. Careless handling of the dough is another reason why the biscuit shrinks. For example, if you hit or shake the form with the mass poured into it, then, alas, you should not even dream of a magnificent shortbread. Also, do not tap on the bottom of the baking sheet when removing the biscuit, because it is so tender. Early extraction of pastries, as a rule, makes a kind of bowl out of a beautiful even biscuit. Make sure the dough bakes evenly. After preparing the dough, you have absolutely no time to chat with a girlfriend or take a break from the “kit-kat”, you need to immediately put everything into a mold and go ahead with songs in a hot oven.

The owners of multicookers, for example, often show off huge biscuits, but there are also “losers” among them who get a flat pancake instead of a plump sweet roll.

The rules for this unit are, in principle, similar to a conventional oven: set the temperature and time conditions correctly, do not open the lid during the baking process, but here is one rather tricky point. Some try to create an incredibly tall monster, such that when raised, it shuts off the multicooker valve and spoils the entire circulation of warm air.

Well, ladies, dear, do not be lazy, well, make better two mediocre and successful cakes, then happiness will smile at you.

Question number 4: Why is the biscuit not baked in the middle and how to check its readiness?

Many newly-minted "confectioners" are wondering how to determine if the pastry is ready, is it baked? There are a couple of ways to find out.

The readiness of the cake can be checked by piercing it in the center with a wooden stick. If, after removing our “dosimeter” from baking, it is dry at the end, then cheers, comrades, the shortbread was a success, because otherwise the piece of wood will be sticky, with leftover dough.

Another factor signaling the readiness of the biscuit is its appearance, if you find that the baking has shrunk somewhat in the form, that is, it has moved away from the walls, then this can be regarded as the readiness of the product.

However, such breaks often occur that the cake looks amazing on the outside, but inside it is soft, flopping and obviously unprepared. So what to do if the biscuit is not baked?

Initially, you need to determine what exactly caused such nonsense.

Large dose of sugar

Often, a half-baked cake can be the result of a technology error in the dough batch. If, hoping to make the future cake even sweeter, a naive housewife put 2 times more sugar in it, then you should not expect a perfect biscuit. The same applies to flour, put less - bad, put more - the same way. It is worth remembering once and for all that jokes are bad with a biscuit and neglect of proportions is a sure “death” for a future confectionery.

Temperature regime

The second, and most common mistake is the broken biscuit baking mode, that is, the temperature and time were not chosen correctly. Or you overheated the oven so that the dough simply baked too quickly around the edges without reaching the center. Or vice versa, there are not enough degrees in the oven and the time that you measured for baking is simply not enough.

How to bake a biscuit

But how to save such a “miracle Yudo” and bake it to full readiness? First, check the temperature in the stove, if it is high, lower it, if it is low, add it. Secondly, so that the shortcake, which has already been sufficiently fried on top, does not burn, it should be covered with foil and left in the oven to finish baking, periodically poking with a stick to check. That, in principle, is the whole science.

Question number 5: How long does it take to bake a biscuit?

Many recipes for biscuit confectionery prescribe a baking time of 30-40 minutes on average, but this does not mean at all that any cakes are baked that much.

From how much the biscuit is prepared, of course, its taste parameters and quality characteristics depend. After all, if you overexpose the product in the oven, it will become dry, dense and tasteless, and if, on the contrary, underexpose, then there is a risk of getting a sticky and sticky mass, instead of a tasty and tender donut.

Naturally, the baking time also depends on the temperature of exposure, as well as on what kind of cake you need, whether it is for a cake or for a roll, that is, the thickness of the dough filling is of primary importance.

For a roll, the time mode varies within 10-15 minutes. For cakes, from 25 minutes to 1 hour.

Question number 6: At what temperature to bake a biscuit?

Cooking a biscuit is, of course, a tricky business, in which every nuance can affect the appearance and taste of the product. Therefore, everything must be taken into account, even the choice of temperature for a certain type of dough.

For a butter biscuit, the baking temperature should not exceed 180 o C. The simplest cake should be baked in a well-heated oven at 200-220 o C.

Put the form with the dough in the oven only after making sure that it has warmed up enough, otherwise you will have to reread question number 3.

In addition, it is impossible to leave the product in the oven after cooking, so as not to dry out. This rule does not apply to the multicooker. When working with this device, on the contrary, the cake after baking should be left inside for 10 minutes, so you can avoid the rapid fall of the biscuit.

Question number 7: Why does the biscuit crack and rise in a slide?

And what kind of dirty tricks does not come up with a biscuit to make the hostesses nervous. It doesn't rise, it doesn't fall, it doesn't get baked, but besides, it does absolutely terrible things - it swells up, bursts and pretends to be a volcano, spewing batter out of itself.

Heat

What could be such a character trait of this capricious pastry? Heat! Here is the main point. If you have heated the oven to a hellish flame, then the biscuit will behave inappropriately, the top will quickly bake, and inside the dough will simply boil and raise a mound under pressure, and in more advanced cases it will burst and leak out.

Dear girls, remember that how long and at what temperature you bake a biscuit depends on the outcome of the entire culinary event.

An overdose of flour

However, baking can crack not only on this occasion. It is especially noticeable on cupcakes that cracks appear on top of the finished product. Everything is explained by the banal excess of the proportions of flour in the recipe, or when baking, you simply dried out the biscuit.

Question number 8: Why is the biscuit rubbery?

One of the most popular mistakes in cooking biscuits are eggs, or rather, their incorrect beating. Firstly, the eggs should be very carefully divided into whites and yolks and beaten separately with sugar, and the dosage of sand should not be changed, but should be followed strictly according to the recipe. Yes, yes, the biscuit is a capricious thing. If the beaten egg foam is not dense enough, then in the end the shortbread will turn out to be “rubber”.

You should also mix all the ingredients as gently as possible so that this foam does not precipitate.

Question #9: Why does the biscuit smell like eggs?

And here it was, chic, lush and airy. But what is it?! The smell of eggs spoils all the hard work done. The biscuit recipe contains a large number of eggs, for some this smell is not noticeable in the finished product, but some especially sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from domestic chickens make the smell even more expressive than store goods. In addition, those shortbreads, which include soda, also smell of egg.

What to do in such a situation? If soda can still be replaced with a more harmless baking powder, then giving up eggs is not an option at all. Then there is only one solution, masking the smell. It is for this that vanillin or various artificial food flavors are added to the dough.

Another way to overcome an unpleasant aroma is to soak the cakes with syrup or confectionery cognac, which will also give the cake or roll a peculiar rich taste.

Question number 10:

The originality of baking design makes it even more attractive for the sweet tooth. Making a dark or striped cake is not such a difficult task, just add cocoa powder to half of the cakes (mix it with flour during the dough kneading process).

You can also often see orange, pink and other iridescent biscuits, the coloring of which is achieved using food coloring added to the dough. Such products are incredibly colorful, interesting and like the kids. However, are you ready to stuff a yummy with chemistry for the sake of momentary beauty?

Question number 11:

Biscuit, compared to many other flour products, has a rather modest calorie content.

The “enemy” shortbread in the classic recipe, which uses sugar, eggs and flour, has 258 kcal per 100 g. Butter biscuit has an energy value close to 300 kcal per 100 g. If you add cream, jam and other mazukalki, with which it is so plentiful to coat the confectionery, then you can safely, spitting on all diets, crunch the cake without a twinge of conscience. And why is there, if 0.1 kg contains more than 400 kcal, then what's the difference how much to eat, you still won't get thinner.

Having measured how much time it takes to cook a biscuit and the amount of nerves spent on it, you can think about whether it is worth bothering with it at all. However, having mastered the skills of cooking this seemingly simple, but terribly capricious confectionery, you certainly will not experience problems with others.