Yihao Classroom
Baking is a “ technical skill ” that requires the full commitment of baking enthusiasts. Only by being meticulous in every step of the production process can high-quality baked goods be produced. In other words, careful ingredient selection, precise weighing, and attentive operation are essential for baking delicious treats. Baking is a science; to understand the principles of baking, one must first understand the three methods of heat transfer: conduction, convection, and radiation.
Conduction refers to the transfer of heat from a heat source, causing the surrounding molecules to vibrate and release heat energy, gradually moving from high temperature to low temperature. Stainless steel conduction, however, can lead to uneven heating, resulting in some parts of the pan being colder and others hotter. Therefore, when using a stainless steel pot to cook milk pudding filling, in addition to constant stirring, rotating the pot can prevent uneven heat conduction and burning the bottom of the pot.
Convection refers to the process where, when a substance is heated, the fluid or gas expands due to heat, its density decreases, and it rises. Its position is then replaced by the surrounding colder, denser fluid, which then heats up and rises, with the surrounding substance filling in again. This continuous cycle of heating movement is convection.
Radiation does not require any medium; heat can directly radiate to an object to heat it. The most common radiation method used in food is using dielectric microwave ovens or infrared rays. In the specific operation of baking products, two or three methods are often used simultaneously depending on the environmental conditions.
The following are some common problems encountered during the baking stage of bread:
(1) Insufficient oven preheating temperature. When the shaped product is immediately placed in the oven, the baking time is prolonged, and excessive water evaporates. Therefore, baking loss is large, the product surface is thick, and the color is light. This is because the heat is insufficient, the skin cannot be fully caramelized, resulting in a lack of golden color, and the internal texture is rough. In addition, keeping the oven door open for too long causes the oven temperature to drop. (2) The oven temperature is too high. During baking, the product surface forms a hard crust too early, suppressing the expansion of the internal structure. Because the product surface colors quickly, the operator mistakenly thinks that the product is baked and ends the baking prematurely. This product is sticky and dense inside, does not reach the desired softness, and does not have the normal flavor.
(3) Too long a gap after oven preheating. The internal oven chamber, which has been dry and hot for too long, accumulates too much heat. When the product at a lower temperature enters the oven, all the heat sources will concentrate on the product surface in the initial stage of baking, forming too strong an upper fire, and then the heat disappears and cools down quickly. The unstable oven temperature makes it difficult for the product to cook inside. The improvement method is to put a cup of water to moderate the temperature during preheating; or open the oven door to let cold air in before the product enters the oven to remove excess heat and stabilize the oven temperature.
(4) The product is not properly positioned on the baking tray, resulting in uneven heating. The improvement method is to change the arrangement, adjust the spacing between products to make the heating more even. Only with good heat circulation can the product turn golden yellow.
(5) Baking time is too long or too short. The high and low oven temperature and the length of time should be adjusted according to the number of products. Baking trays with fewer products have more space, and the heat energy of metal conduction and heat radiation is large, so the bottom fire should be lower; when more products are stacked, the bottom fire can be higher, and the baking time should also be adjusted flexibly. Most products absorb heat from the skin and surroundings and transmit it to the center of the product. Therefore, the baking situation can be observed from the changes in the product's outer skin. The product heats from the outside to the inside, water molecules form steam, causing the center of the product to expand and bulge, but it has not yet solidified. After the dough or batter is gelatinized, continue heating to evaporate the gas and then color. The outer edge of the product can be slightly demolded. If baking continues, the edges of the finished product will begin to burn and the finished product will be dark and dry.
(6) Too large a change in temperature during baking will cause the product to shrink dramatically. Therefore, during the baking process, it is necessary to maintain temperature stability and avoid vibration.
(7) The sides of the product shrink and dent after baking. Generally, it is taken out from the inside of the baking mold immediately after baking or inverted to avoid excessive shrinkage. If this still cannot be solved, it may be caused by too little baking time or too much water in the recipe. The baking time should be extended appropriately or the water in the recipe should be reduced.
In addition, different types and performance of ovens will also cause differences in time and temperature.
In short, as a baker, one should constantly accumulate rich experience and also pay attention to adapting to circumstances and flexible mastery to achieve superb skills.
Category: A Tip for You
Keywords for this information:
Latest developments
WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)