Biscuit is a capricious pastry. But biscuit dough can be “tamed” if you understand the main principles of its preparation:
In this article we will analyze the main mistakes due to which the sponge cake does not turn out fluffy and beautiful. If you have already encountered any of them, do not despair! Even experienced confectioners have misfires. The main photo shows the most, the recipe is one of the most successful and simple (follow the link to see step by step guide). And if it’s more convenient to watch, welcome to my YouTube channel
So, you look into the oven through the glass and your soul sings: the sponge cake is fluffy, rosy, the pleasant smell intoxicates you and makes you quickly get the desired baked goods. Don't rush! Start checking the readiness of the biscuit after at least 20-25 minutes have passed. If you open the door ahead of time, the dough will settle and will not rise again.
What happens in the oven? As soon as airy dough gets into hot air - its walls begin to bake/fix and thus trap air inside. According to the laws of physics, air molecules expand during heating. We clearly see this when we look inside through the glass. 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”, and the dough will settle after it. In this case, 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.
In the photo: . One of the site’s popular recipes (a step-by-step cooking guide can be found at the link)
The next reason for the biscuit dough to settle in the oven is that the proportions of the products are incorrect (not enough 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!
One last tip: prepare your cake pan properly. I lubricate with a piece butter, then I dust it with flour, shaking off the excess: I get a thin flour layer on the entire inner surface. What does this do during the baking process? The dough rises evenly in the oven, “clinging” to the walls of the mold. If the walls are too slippery, it will slide down. Therefore, I do not recommend greasing only with oil; be sure to dust the mold on top of the oil with flour.
The main reason for this failure is poorly beaten eggs, so the biscuit dough is of the wrong consistency. Beat the eggs with sugar into a fluffy white foam until the mass increases 2-3 times. A powerful mixer will help you do this correctly.
Mix the flour in small portions, using a spatula (not a mixer). Make sure the dough is homogeneous so that there are no lumps in the dough. Using a mixer will ruin the whole thing: the air will dissipate from the dough, and the structure of the sponge cake will turn out incorrect: sticky, too dense.
Another reason for a sponge cake to become sticky is too high a temperature in the oven. If the top is golden brown and delicious, but the inside of the dough is sticky and raw, then you have set the temperature too high.
Bake the dough at 180 C.
The cakes will be too dense if the proportions of the ingredients in the dough are incorrect (too much flour has been added). Follow the recipe strictly!
In some cases, housewives deliberately want to bake dense sponge cakes; for this, additional starch is added to the flour.
So, your sponge cake was a success: airy, fluffy... in a word, gorgeous! But after taking a sample, you are upset by the obsessive smell of eggs. Personally, I never feel this taste/smell, but some, especially sensitive individuals, get so upset that they cannot even bite off a piece.
Note: you can prepare it using sponge cakes (recipe at the link).
Yes, you can’t bake a sponge cake without eggs; the recipe requires a large amount of them, so all that remains is to flavor the dough with lemon zest or vanilla extract. As a rule, this works; the finished baked goods are aromatic and without unnecessary aftertaste.
In addition, removing the top film on the egg yolks also helps. If this kind of jewelry work doesn’t scare you, go for it! Remove the film and knead the biscuit dough!
There is an opinion that eggs from village hens are much more “fragrant” than store-bought ones. But, again, I often use these eggs for recipes and don’t notice any aftertaste.
Baking soda in the dough can enhance the smell of eggs. Therefore, replace it with baking powder. Although classic sponge cake does not require the addition of soda or baking powder. If you have prepared the dough correctly, the sponge cake will rise in the oven due to well-beaten eggs and sugar.
Biscuit dough 50% consists of air. This airy structure is achieved by vigorously beating eggs and sugar. It doesn’t matter what you use to beat: with a hand mixer, in a planetary mixer, 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 beating the egg whites and yolks 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 mixture of eggs and sugar is.
So, we added air to the dough by whisking. Now you need to carefully add the flour without losing the accumulated air in the dough. Therefore, mix the flour in small parts, carefully, using a spoon (no mixer). Make “pick-up” movements from bottom to top, not clockwise.
If you add flour to the dough using a mixer, the foamy mass will settle and the result will disappoint you.
The biscuit dough should not sit for long before baking. Otherwise, the air will partially evaporate, and this will affect the result. Therefore, preheat the oven in advance and place the pan with the dough in the hot oven immediately after kneading.
When baking: do not slam the door back and forth; sudden changes in temperature will cause the dough to collapse.
Some housewives leave the freshly baked cake inside the oven to cool (while opening the door). This is motivated by the fact that this way the biscuit is spared from sudden temperature changes and it definitely will not settle after baking. In reality, you can't do that. To protect the cake from sudden changes in temperature, just keep it in the oven for 10-15 minutes, and then you must take it out and continue to cool on a wire rack at room temperature.
If the cake is left in the oven until it cools completely, it will lose a lot of moisture and become dry and hard.
The reason is the same as in the previous paragraph (you cannot leave it in the oven until it cools completely).
This happens if you don't bake a sponge cake. The dough did not have enough time for the walls holding the air inside to harden. Being not yet 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.
Baking in the photo. Look detailed recipe you can follow the link. The peculiarity of this cake is that it does not require impregnation.
Another reason for a sponge cake to suddenly fall off after baking is a sudden temperature change. Some recipes suggest keeping the cake inside with the door open for a few minutes (6-10) after turning off the oven, and only then take it out completely and then cool it at room temperature. I don’t use this advice in my recipes, because I’m fine with the fact that the sponge cake settles a little after being removed from the oven (as a rule, if the cake is finished baking, the settling is insignificant).
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, seethes and “asks” to come out. Therefore, it turns out that the dough, which has already had time to bake, breaks and sometimes even flows out of the center of the sponge cake. The cake looks cracked, with a volcano in the middle. To avoid mistakes, 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 readings. To do this, it is convenient to use a special oven thermometer. If there are no such devices, experimentally select the appropriate temperature for baking biscuits.
Some soda biscuits always have a raised surface (for example, “Chocolate one-two-three”), regardless of temperature regime. Therefore, housewives cut off this top with a knife.
Don't be discouraged if the biscuit doesn't turn out right the first time! Dough requires certain skills that will definitely develop with experience. I wish you good luck!
If you have any questions, be sure to ask, I welcome feedback!
Why do baked goods sag after baking? This question is always relevant for housewives. Those few who have all kinds of biscuit cupcakes remain safe and sound and delight with both taste and appearance, in the culinary world most people associate with magicians - since sometimes even the most “secret ingredients” and “tricks” do not help.
Despite everything, the situation is not as hopeless as it may seem. This is not the time to despair! And the question of why baked goods settle after baking also has its own answer. In this article we will look at why this can happen and how to avoid it.
In fact, it is very important to take into account where exactly the mistake was made, why the baked goods settle after baking: perhaps you are sinning in the oven, but the hole was made even before raw dough, preparing to become fluffy and crispy, was placed there.
Reason number one: the dough was accidentally shaken. Under no circumstances should you slam the door sharply when preparing delicate dishes such as sponge cakes, cakes or pies. You need to carry the dough extremely carefully and carefully - only thanks to this attitude it eventually “rises” and pleases the hostess and her loved ones with taste, aroma and texture.
Reason number two: the oven was opened too early. Any baked goods should stand for at least ten to twenty minutes. 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 God, you don’t 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 rash act that a miracle will not happen.
Reason number three: the oven was not warmed up enough. It is recommended to preheat the oven in advance so that after the baked goods are taken out of it, they will be piping hot. Insufficient temperature may well be the reason why the cake sag after baking. If the problem manifests itself systematically, maybe it’s worth checking the equipment?
Reason number four: whipping too long with a mixer. Housewives who do not have this important attribute in the kitchen envy those who own it with not white envy. After all, you have to beat it manually: with a whisk, or even with a fork. But perhaps they were luckier in some ways? After all, a mixer can also be the reason why a sponge cake settles after baking? Or not a sponge cake, but a birthday cake, which everyone was so hoping for, and for which it is so offensive. The secret is that everything needs to be in moderation: beat enough so that the dough is airy, but not so long that it “falls” from shock.
Reason number five: the proportions of the test components were violated. If too much flour or, on the contrary, liquid was initially added to the dough, it will not rise as the hostess wants. Beginners are advised to make the mixture exclusively according to the recipe, while more advanced ones should act almost intuitively, on a whim, selecting the amount of certain elements of the composition. In any case, this reason is a very clear example of how baked goods can be spoiled long before they are put into the oven.
Below are listed and described in detail the reasons why bread sag after baking and pies fall:
It is worth saying that sometimes preventing the mistakes described above does not help. And women clutch their heads, not knowing how to impress guests, family and friends with their cooking. Fortunately, all the secrets are freely available and are presented just below:
Why cottage cheese casserole does it settle after baking? What prevents it from remaining airy and light, melting in your mouth?
The point, of course, is not the cottage cheese. And for such a dessert, loved by both gourmets and ladies on a diet who care primarily about their figure, there are several ways to avoid settling. They are all based on cooking techniques.
Firstly, you should remember this rule once and for all: do not remove the baked goods immediately! Yes, this reason has already been indicated, but even experienced housewives “get caught” so often that it’s not a sin to remind you again. Temperature changes are a serious matter. When asked why the charlotte settles after baking, a cupcake or the same casserole - most likely, this was the problem. Sometimes it’s not even that the baked goods were taken out - the dough most likely fell out the moment the oven door was opened. So you can’t even peek or even “look”!
If the cottage cheese casserole falls every now and then and there is no sweetness with it, you can experiment with the composition. Products for adding fullness culinary products a lot: from soda slaked with vinegar/citric acid, etc., which was used by our grandmothers and great-grandmothers, to baking powder, helpfully supplied to the market by many manufacturers and sold at every kiosk. Essentially, of course, it will most likely contain the same soda and the same citric acid. But if the housewife is used to trusting purchased products, why not? After all, they also work. In addition, there is definitely less hassle with them. There is no need to think about at what point to add and how to “extinguish” the baking powder. He will do everything himself.
Both baking 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. After all, in the end, the baked goods will not only fall, but will not rise, and will also smell of soda and ammonia (this is sometimes found in baking powder).
There are two ways to prepare a sponge cake. More precisely, the dough is for him. Depending on which one the hostess chooses, she will receive one or another result.
It cannot be said that one is guaranteed to be better and the other worse. But cold is suitable for ethereal-light rolls, the crumbliness of which is unbecoming.
A hot one gives a dense result, and after it you don’t have to wonder why the sponge cake settles after baking - after all, this usually doesn’t happen.
With this method, the dough is prepared in a water bath. It should be noted that many cooks prefer cold method- because it is lighter, 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 sponge cake that will not fall.
What to do to prevent the bread from falling off? Are there any subtleties in preparing this product, without which not a single meal is complete, and which, as you know, is “the head of everything”? Definitely yes.
The first reason why bread sag after baking is because the dough is too old. Then it becomes more and more sensitive, and accuracy no longer helps. If this happens, mix the dough again and place it again.
The second reason why bread can “fall” unevenly, with tubercles and be completely ugly is an excess of flour or liquid. We return to the rule of cooking exactly according to the recipe and not improvising.
That's all the secrets why baked goods sag after baking.
Cook with pleasure!
I was baking a biscuit and looked online for some questions. I found a list with very useful and necessary information about baking. I am sharing with you!
The sponge cake is ready when it becomes soft and easily pulls away from a wooden skewer.
The sponge cake will not fall off if, after baking, you turn it over onto a wire rack and let it cool without removing it from the pan.
The biscuit must be removed from the mold when it has cooled, and the pies from yeast dough After baking, immediately lay out and cool without a mold.
The sponge 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 the baking tray with oil, and then place the paper on it and press it.
In a single-crust pie, fold the edges of the dough to prevent the filling from leaking out. In a two-layer pie, the raised edges are sealed together. To achieve a simple edge, lift the edges of the dough evenly around the perimeter of the pan, flush with it. Dip the tines of a fork into the flour and gently press in a circle around the inside of the dough. (This can also be done with the rounded part of a spoon). To make a simple scallop, lift the edge of the dough 1 to 1.5 cm around the side of the pan. Grasp the outer rim of the pie with your right hand. Pull the dough toward the center of the pie with your index finger, pressing away from the center of the pan with your left thumb to create a V shape. Repeat this step along the entire edge of the pie.
IN berry pies There should not be too much filling - the pie will turn out wet and the juice will flow. Five large apples or a glass of berries are quite enough for one pie. It is recommended to sprinkle the finished cake with powdered sugar.
When baking pies in the oven, the tops sometimes bake faster than the bottoms 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, or molds, otherwise the products will stick to them.
The baked product should be kept on a baking sheet or in a mold until it cools down, only then taken out and decorated.
The baked goods will acquire a golden color if you brush them with a small amount of warm milk 10 minutes before they are ready.
A tall sponge cake is usually cut into 2-3 layers lengthwise. The baked biscuit needs to cool completely. Make cuts on the sides of the biscuit with a knife. Take a thick thread, fold it in half, insert it into the notches, cross the ends of the thread in front of you and pull them in different directions. Then the cake will be cut evenly.
A hot dough product should be poured with cold syrup, and a cooled dough product should be filled with hot syrup.
It is better not to cut a hot pie. But if you still need to do this, it is recommended to hold the knife in hot water, and then quickly wipe and cut.
Ready-made flour products made from yeast dough should not be left on baking sheets for a long time, as this will cause the bottom crust of the products to become wet and acquire the smell of the metal sheet.
Ready cake You cannot immediately take it out into the cold, as it can settle due to a sharp temperature change.
To bake a frozen pie, preheat the oven. Unwrap the pie, place the pan or pan with the pie on a baking sheet and cut holes in the top crust (if the pie has two layers). Bake the pie undefrosted, adding 15-20 minutes to the baking time indicated in the recipe.
To freeze a baked cake, cool it completely after baking and wrap it tightly in cellophane. If frozen, it can be stored for up to three months. Thaw at room temperature for 30 minutes. Unwrap the cake and bake it for 30 minutes in an oven preheated to 180°C.
To prepare a variety of puddings, casseroles and dough products, either special molds or pots and deep frying pans are used. In order to finished product had a beautiful, evenly fried surface, would not stick to the mold and would not be deformed when removed from it, the mold should be lubricated with an even layer of fat. The most suitable fat for lubricating molds is odorless fat - lard, refined vegetable oil or ghee.
In order for the cakes to come out of the mold well and easily, it must be greased with cold butter and sprinkled with flour.
The oven must be preheated for 10-15 minutes before placing dough products in it.
If the oven is set to the desired temperature, do not open the cabinet door frequently until the baked product is completely ready.
If the finished cake sticks to the baking sheet, you need to hold the baking sheet over steam or wrap it in a damp towel for a few minutes.
If the cookies burn during baking, you need to cool them, then rub them with a fine grater several times and sprinkle powdered sugar on top.
If the cake in the oven begins to burn on one side, you need to place a bowl of water under the baking sheet.
If the cake does not come out of the mold, place 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, the soufflé will fall under the influence of the air flow.
If the dough burns in the oven, place a fireproof bowl with water in it.
If the dough has risen but the oven has not yet warmed up, you can stop the dough from rising by covering it with well-moistened paper.
Freezing not yet baked fruit pies keeps them fresh taste. Prepare the fruit filling as usual, adding an extra spoonful of thickener for each pie. Cover the pie with the second layer, but do not cut any holes in it. Wrap the pie in cellophane and freeze. In this form, the pie 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 butter and then sprinkled with sugar, and not vice versa, otherwise the sugar will dissolve and be absorbed into the butter.
The baked pie should not 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 moist and smells like iron.
The baked dough is easier to remove from the mold if it is cooled slightly.
The quality of a baked product can be determined by its weight: the lighter, the better baked.
The cake crust should not be baked at high temperatures, as it will burn on top and the middle will remain raw; Bake at a moderate temperature, preheating the oven.
The crackers will stay crisp if you put them in an airtight container and put them in the refrigerator.
You can only fill cakes with thick, cooled cream. Cocoa powder is added to the chocolate buttercream along with vanilla powder at the end of whipping.
Don’t be afraid to deviate from the strict recipe, experiment; If some components are missing, try replacing them with others.
No need to grease the baking sheet with oil. butter dough- It is better to moisten the sheet with water. In order for the dough to bake better, there is no need to roll it out over the entire area of the sheet.
Do not put the crust 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, bake the cake over low heat. Place the finished cake on a wet, cold towel without removing it from the mold, and it will easily come out of the mold. Do not take the cake out into the cold - it may settle.
Do not put the pie in the oven immediately - let it rise for 15-20 minutes. It will rise and become more magnificent. After that, lubricate it raw egg and bake.
Do not slam the oven door - the cake may settle.
Do not brush the edges of puff pastry products with egg - they will harden during baking and the dough will not rise.
Never try new recipe on the eve of the holiday, because something may not work out, and then you will be disappointed. It’s better to try the recipe you like in advance, and if everything works out, you can safely bake for guests.
Adds a special shine to baked goods egg yolks. You need to grease the dough evenly with a soft brush so as not to wrinkle the product and so that the grease does not drip onto the sheets.
The dough must be completely proofed before baking; if the proofing is not complete, it does not rise well, and products made 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 and quickly cut the pie.
The cake can be easily removed from the mold if it is immediately placed on a wet cloth from the oven.
The pie can be decorated in an original way with scraps of dough. Shape the scraps, roll out the dough again and cut it using decorative grooves of various shapes. Brush the rim of the pie plate, or the top crust if the pie has two layers, with beaten egg or water and arrange the dough shapes nicely, pressing them lightly.
The pie will not burn if you place a sheet of coarse salt sprinkled on it under the baking sheet with the dough.
Pies will not dry out for a long time if you keep them in a clay dish covered with a napkin.
A potato cut in half and placed on a fork can be used as a brush for greasing the pan when baking pancakes.
Donuts and pies are best fried in the following mixture: 30% lard, the same amount of beef and 40% vegetable oil.
Before putting the pie in the oven, you need to let it rise for 15-20 minutes, then brush with egg white.
When baking fluffy cookies (meringue), be sure to place a sheet of clean paper on a baking sheet.
When baking flour products with fillings containing a lot of moisture, in the initial period the oven door needs to be opened slightly to allow the steam accumulated in the cabinet to escape.
When baking pies, grease the pan and sprinkle with semolina. This way 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 mold can only be greased up to the middle of the height, otherwise the soufflé will fall off.
Cut pie will stay fresh longer if you store it in a container with a slice of apple.
The crumbly cake is easy to cut by dipping a knife into boiling water for a minute.
Sweet dishes always complement lunch or dinner; they should not cause feelings of oversaturation.
The soufflé is best cooked in a water bath. It turns out especially tender.
The soufflé increases greatly in volume. Therefore, the form must be filled to 3/4 of the height.
The soufflé increases in volume well if you put a small pan of water in the oven along with the soufflé.
Cut the warm fluffy 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 pie on the baking sheet.
Flour products will have a beautiful golden brown crust if you brush them with beaten egg or yolks 5-10 minutes before baking. This should be done with a soft brush and very carefully so as not to wrinkle the product.
Packed in packs and boxes confectionery stay fresh for a long time.
Bread will stay fresh longer if you put a slice of apple in the bread bin. Bread and rolls can also be kept fresh longer by keeping them in the freezer.
Stale pies and bread can be refreshed by moistening them with water and warming them in the oven.
To ensure that the biscuit is easily removed from the mold, it is recommended to line the bottom and sides with parchment.
To ensure that the top and bottom crusts of the baked pie are soft, you need to place 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 napkin 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, it means the product is not baked yet.
To refresh dried buns or cookies, you need to put them on a baking sheet and sprinkle them 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 a few minutes. Under the influence of steam, the products will become as fresh. You can dip the buns in milk and place them 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 pie delicious, do not open the oven for the first 15 minutes.
To prevent the pie with cottage cheese from settling 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 pies from drying out, it is better to store them in a clay dish, covered with a napkin, or in a plastic bag.
In order to avoid swelling and tearing when baking kulebyak and rolls, the product must be pierced in 2-3 places.
So that when preparing kulebyaki with two or three types of fillings, the bottom layer on the inside does not turn out wet, you must first put a less wet filling on the dough, and on it a more juicy one - meat, fish or mushroom - seasoned with a thick sauce. For this purpose, the dough under the minced meat and sometimes they put very thin pancakes, baked from unleavened dough.
To cut a hot pie, you need to first hold the knife in hot water and quickly wipe it off.
To layer cake With fruit filling Better baked, you need to pierce the bottom layer of dough in several places.
To prevent the dough from burning when baking in the oven, you need to pour a little salt under the pan.
To find out if the cake is ready, you need to stick a wooden stick into it. If the stick is dry, the pie is ready.
Creation culinary dishes- it's always magic. First you put the raw dough in the oven and then remove it from it. rosy pie or crispy fluffy buns. But, unfortunately, sometimes baked goods fall off during the cooking process, or immediately after they are taken out of the oven. Why is this happening? What is this connected with? Let's try to figure it out together.
The main reasons for falling baked goods:
Here is some advice on this matter from experienced housewives:
The cake can fall a lot:
How to determine whether eggs are beaten enough? Well-beaten eggs should increase significantly in volume and turn into a white fluffy foam. You need to beat the eggs for the biscuit for 5-10 minutes, 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.
If the dough does not rise, there can only be two reasons for this: either the kitchen is too cold - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with the yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.
Ready-made curd cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than on the edges. When the baking time is over, leave curd cake in the oven with the door closed until the temperature drops.
Let's look at the common reasons that lead to the top crust of homemade bread falling off:
In fact, it is very important at what stage of preparation the mistake was made. It is possible that the oven is ruining everything. It is also possible that the problem is in the dishes or ingredients. Let's look at the most common reasons.
So, one of the most common reasons is lack of accuracy. If you shake the dough, then the baked goods most likely will not turn out as fluffy as the hostess herself wants it to be.
When preparing delicate dishes such as biscuits or muffins, do not close the door suddenly. You need to carry the dough carefully. Only through careful handling will it rise, and the baked goods will turn out aromatic, tasty and pleasant to look at.
Another reason why baked goods sag is because they were not left in the oven long enough. It should be remembered that any flour product must be in the oven for at least 10 minutes.
However, it usually takes much longer. It is very important to follow the recipe. But there is no need to open the oven and see “how the dough feels in there” if not even 10 minutes have passed since the moment it was put there.
Important! After turning off the oven, you do not need to immediately remove the baked goods from it. After all, a sharp change in ambient temperature will negatively affect the shape of the culinary product.
All recipes for flour products that are baked in the oven say that the oven must be preheated well. It is usually recommended to preheat the oven to 180 degrees. If even after warming up the temperature inside the oven remains not high enough, then it is worth checking the device itself. It is possible that the problem lies in its performance.
Often, baked goods sag due to the fact that the dough has been beaten with a mixer for a long time. Those who do not have this wonderful appliance in their kitchen tend to envy those who do. Indeed, in its absence, you have to use a whisk or even some kind of fork to beat. And in this case, a lot of effort will be made and a lot of time will be spent.
However, it is the mixer that may be the reason that the cake constantly settles after heat treatment in the oven. The whole point is that the dough should be beaten in moderation. After whipping, the mass should become airy, but not sag from shock.
Of course, the ingredients used have a significant impact on the quality of the dough, including its airiness. Much depends on the proportions in which they are mixed. For example, a pie may sag if the dough contains a lot of flour. Also, the mass will not rise if a lot of water is added to it.
For those who have only recently begun to engage in such an interesting and exciting activity as cooking, it is recommended that, when deciding on the proportions, strictly follow the recipe used. Well, those who already have some experience in baking should listen to their intuition.
Not only the ingredients that make up the dough, but also those used as filling can affect the quality of baked goods. Often the pie settles due to excess meat, jam, cabbage, etc. It is for this reason that it is not recommended to put a lot of dried fruit in the casserole.
Above we discussed the main reasons why the dough does not rise. But even if you prevent all these mistakes, the problem may remain unresolved. To ensure that the pie turns out beautiful, fluffy and airy, it is recommended to listen to the following advice from experienced chefs who know a lot about preparing flour products.
Under no circumstances should you skip such an important step as sifting the flour. Thanks to this, it will not only become cleaner, but will also be saturated with oxygen, which will undoubtedly contribute to airiness. Fortunately, this is not a difficult task, and it will not take much time.
What kind of water is not added to flour when preparing dough. Inexperienced housewives may use water that is too cold or, conversely, too hot. But not everyone knows that the quality of the dough depends on the temperature of the liquid. If the water is too cold, the mass will take a long time to rise. And the bitterness of the water can completely ruin the dough.
The best option is to use water with the same temperature as the body of a healthy person, that is, 36 degrees. It's neither too cold nor too hot - just what you need for a high-quality dough and an equally high-quality pie.
Also, when preparing flour products, you need to select suitable utensils. Particular attention should be paid to the container that will be used for beating eggs. There should be no moisture in it.
The beating process itself also needs to be approached with the utmost seriousness. You only need to beat the whites. And before that, of course, they must be accurately separated from the yolks. To separate, you can use a funnel made of paper. A knife or needle can also help in this matter.
In many fairy tales, when preparing magic potions, sorcerers place necessary ingredients in strict order. If something is placed earlier or, conversely, later, the drug will not acquire its healing properties. The same applies to dough products that are prepared in the kitchen.
In order for them to turn out truly fabulous, it is necessary not only to maintain the proportions when mixing, but also to add components in the exact sequence indicated in the selected recipe. For example, soda must be extinguished along with other ingredients.
The fact is that the dough becomes fluffy due to gases. And if the soda is extinguished in advance - before preparing the dough, most of the gas will simply evaporate, and this, of course, will negatively affect the airiness of the finished product.
