Most baking failures or problems are caused either by the baker or the recipe the baker is using. So I put together some notes to make your baking experience just a little bit better! 😉
- Rough biscuits caused from insufficient mixing.
- Dry biscuits caused from baking in too slow an oven and handling too much.
- Uneven browning caused from cooking in dark surface pan (use a cookie sheet or shallow bright finish pan), too high a temperature and rolling the dough too thin.
- Coarse texture caused from insufficient stirring and cooking at too low a temperature.
- Tunnels in muffins, peaks in center and soggy texture are caused from over mixing.
- For a nice muffin, mix well but light and bake at correct temperature.
- Cracks and uneven surface may be caused by too much flour, too hot of an oven and sometimes from cold oven start.
- Cake is dry may be caused by too much flour, too little shortening, too much baking powder or cooking at too low a temperature.
- A heavy cake means too much sugar has been used or baked too short a period.
- A sticky crust is caused by too much sugar.
- Coarse grained cake may be caused by too little mixing, too much fat, too much baking powder, using fat too soft, and baking at too low a temperature.
- If the cake falls may be caused by using insufficient flour, under baking, too much sugar, too much fat or not enough baking powder.
- Uneven browning may be caused from cooking cakes at too high of a temperature, crowing the shelf (allow at least 2″ around pans) or using dark pans (use bright finish, smooth bottomed pans).
- Cake has uneven color is caused from not mixing well. Mix thoroughly, but do not over mix!
- Pastry crumbles caused by over mixing flour and fat.
- Pastry is tough caused by using too much water and over mixing dough.
- Pies can burn- for fruit or custard pies use a Pyrex pie pan or enamel an and bake at 400 degrees to 425 degrees constant temperature.
- Yeast bread is porous- this is caused by over-rising or cooking at too low a temperature.
- Crust is dark and blisters- this is caused by over-rising, the bread will blister just under the crust.
- Bread does not rise- this is caused from over-kneading or from using old yeast.
- Bread is streaked- this is caused from under kneading and not kneading evenly.
- Bread baked uneven- caused by using old dark pans, too much dough in pan, crowding the oven shelf or cooking at too high temperature.
Check out this great deal of baking pans I found! I actually just ordered me a set, and I’m thinking about ordering my mother a set for her birthday! 🙂
If you enjoyed this reading check out my other reading about properly storing your food! 🙂
Do you have any advice you could share with me? I’m always looking for new tips to add to my books!