How to handle errors when making cakes

Description information Learning to make a cake must fail several times to draw your own recipe, and fixing the errors that you may be rewa...

Description information
Learning to make a cake must fail several times to draw your own recipe, and fixing the errors that you may be rewarded will be encountered.
Details
Not just do the right recipe, you will get the delicious and the right cakes. Sometimes only a few small mistakes can make your efforts not as good as you are. Hightechbrain would like to introduce you to the small tips to handle the errors of making cakes and how to handle in the process of teaching the cake making program to help you get the delicious and proper cakes:
1. Difficult to mix baking dough:

Mixing flour is an important first step to making a delicious cake, but many fellow practitioners mixing flour for the first time do not meet the requirements due to uneven amount of ingredients or mixing the wrong technique. To fix the powder mixing error, you should re-check the ingredients before starting to mix the dough.

Note: When making cakes, it is often difficult to mix the flour a bit more easily, so mix the flour machine with the slowest speed. So it will be easier to mix even more. If the powder appears grim, the remedy is to give the liquid material (eggs, milk ...) slowly & slowly into the mixture or add 1-2 tablespoons of flour to continue beating until the dough is smooth. When soaking the dough in warm water, you can melt the lump. However, avoid mixing the dough too long to make the cake bottle, do not bloom when baking.
2. The baking powder mix is clotted


The powder is lumpy, not smooth is also one of the errors that the students often make when making cakes, some causes of the phenomenon of powdery powder and how to overcome:
- Raw materials should not be left at room temperature before use, so before baking, take ingredients out of the refrigerator before 2 hours or thaw them in the microwave before using.
- Butter and sugar are not beaten enough before putting eggs in, need to be quantified and beat one-way to avoid powder, butter, sugar is not smooth.
- Eggs are put in too fast, the powder is not yet absorbed, the experience of making cakes should pour eggs slowly and beat them evenly.
- Inconsistent mixing technique: be careful to sift flour, baking soda (baking powder), baking powder (floating powder) and other flavors if available to avoid clumping.
3. Fresh ice cream is dehydrated


Fresh ice cream is dehydrated by over-creaming the ice cream, causing the water to separate, melting out (a mixture of creamy and lumpy cream, also known as "buffalo snail"). In order to fix the fresh water-splitting cream, add more water-splitting cream to decant the water on one side, one side to the two separate bowls. Then beat the ice cream to harden and then squeeze slowly a little bit of water to blend in gradually ... Make the fresh cream but not as smooth as before but still work without wasting the ingredients.
4. The baking surface is inflated and cracked


The face of the scones is inflated and cracked due to the high temperature of the oven, making the surface of the cake quickly baked. Meanwhile, the bread intestines are not yet ripe and continue to hatch, so it will crack the cake surface or because the cake mold is not placed in the groove in the middle of the oven.
- To overcome the situation of puffed and cracked cakes, always heat the oven before putting the cake into the oven because the cake will be cooked evenly when the temperature in the oven ensures the ideal temperature.
- Temperature control should also be considered, so use an oven with an external thermometer to adjust during baking.
- Always put the tray in the middle of the oven, except for some types of cakes that require different heat.
5. Uneven cake

The cake is not evenly made, making the appearance of the cake not beautiful, the reason may be because of not mixing the flour evenly; using too high a furnace temperature or a mixture of whipped egg or whites with the remaining ingredients being mixed for too long, too much, can also break many bubbles, resulting in poor or inadequate baking. . In order to overcome the situation of uneven hatching, use molds corresponding to the weight of flour, it is best to pour only 2/3 of the cake mold to have appropriate swelling and temperature adjustment.

Note: Normal pancakes are less blooming than Hong Kong cakes. So if you do the same mold and want the height equivalent to Hong Kong cake, you have to increase the amount of eggs.

With cake making tips, hope you will succeed!
Ms. Phoenix

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High Tech Brain: How to handle errors when making cakes
How to handle errors when making cakes
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