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Many baking beginners follow the recipe temperature, but the finished product is either undercooked or burnt. As a baking beginner, do you still not know the reason? Let Yihao editor give you a "medical consultation".
Baking Tips
1. What if the oven doesn't have separate top and bottom heating?
For many baking beginners, there is no great pursuit in the choice of baking oven. Choosing a cheap one to practice is probably the first idea of every baking beginner. However, with the improvement of baking skills, the problem comes. The oven at home does not have separate top and bottom heating. What should I do with recipes that require independent temperature control and different top and bottom temperatures? There is actually a way to solve this. Just add the required top and bottom temperatures in the recipe and divide by 2 (that is, (top temperature + bottom temperature) ÷ 2). For example: The original recipe is 200℃ top fire/180℃ bottom fire. An oven without independent temperature control can set the temperature to 190℃. Just place the baking pan on the upper layer of the oven. Conversely, if the bottom fire temperature is higher than the top fire temperature, the baking pan can be placed on the lower middle layer of the oven.
Baking Tips
2. Why are the desserts undercooked or burnt when baking at the original recipe temperature?
Following the original recipe does not guarantee success, because your oven is different from the oven in the original recipe. Due to the different sizes and number of heating tubes of the oven, the temperature required for baking desserts also needs to be changed accordingly. Small ovens are easy to burn when making desserts according to the recipe temperature of large ovens. Using a large oven to make desserts with a small oven recipe is easy to cause undercooked phenomenon. It is important to note that even ovens of the same brand and model will have temperature differences. You need to keep trying to find the most suitable temperature. If you want to reduce the trouble, you can also buy an oven thermometer to measure the temperature of your oven.
Baking Tips
3. What if the dessert is colored?
Many baking beginners have encountered the phenomenon that the dessert is not yet cooked, but the surface is already colored (the baking pan of a small oven is close to the heating tube, so this phenomenon is easy to occur). If left alone, the final baked dessert will be unsightly due to its dark color. In this case, you can cover the surface of the dessert with a layer of aluminum foil to reduce the surface heat. Or lower the temperature and extend the baking time, which is also a good choice (the disadvantages of this method are also obvious, such as chiffon cake not rising high, cookies severely deformed).
4. Is oven preheating necessary?
Absolutely necessary! Preheating the oven is essential for making desserts. Oven preheating ensures that the dessert reaches the required temperature when it enters the oven (allowing the surface of the cookies to quickly set, and the cake to heat evenly for better expansion). Without preheating, cookies may deform or be undercooked. Therefore, preheating the oven for 15-20 minutes before baking is necessary. The larger the oven capacity, the longer the preheating time required.
Baking Tips
5. Why are the cupcakes rising tilted?
Cupcakes rising tilted and cookies sticking together after baking are all because you put the desserts too close together. If the desserts are placed too close, the hot air in the oven will not circulate well, resulting in uneven heating. This will cause the cupcakes to rise tilted. For cookies, which expand in volume after baking, if two cookies are squeezed too close together, they may stick together after volume expansion. Compared with large ovens, small ovens have limited capacity. If the desserts are placed too close, uneven heating is more likely to occur. Therefore, baking enthusiasts should pay attention to leaving gaps between desserts.
Baking Tips
6. Why are some desserts cooked and some are not?
Because the oven has different heating intensity due to the position of the heating tube, you can open the oven in time during the baking process and swap the baking pan back and forth (let the outside face the inside, and the inside face the outside). This can ensure that each side is heated evenly (but this is not suitable for making chiffon cakes and sponge cakes. For these cakes, opening the oven door too frequently and for too long will cause the cake to collapse).
Baking Tips
Those who have smaller ovens, be sure to pay attention to the above points when making desserts with a small oven.
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