No More Baking Failures!

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! 😉

 

Biscuits:

  1. Rough biscuits caused from insufficient mixing.
  2. Dry biscuits caused from baking in too slow an oven and handling too much.
  3. 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.

Muffins:

  1. Coarse texture caused from insufficient stirring and cooking at too low a temperature.
  2. Tunnels in muffins, peaks in center and soggy texture are caused from over mixing.
  3. For a nice muffin, mix well but light and bake at correct temperature.

Cakes:

  1. Cracks and uneven surface may be caused by too much flour, too hot of an oven and sometimes from cold oven start.
  2. Cake is dry may be caused by too much flour, too little shortening, too much baking powder or cooking at too low a temperature.
  3. A heavy cake means too much sugar has been used or baked too short a period.
  4. A sticky crust is caused by too much sugar.
  5. 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.
  6. If the cake falls may be caused by using insufficient flour, under baking, too much sugar, too much fat or not enough baking powder.
  7. 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).
  8. Cake has uneven color is caused from not mixing well. Mix thoroughly, but do not over mix!

Pies.

  1. Pastry crumbles caused by over mixing flour and fat.
  2. Pastry is tough caused by using too much water and over mixing dough.
  3. 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.

Breads (Yeast)

  1. Yeast bread is porous- this is caused by over-rising or cooking at too low a temperature.
  2. Crust is dark and blisters- this is caused by over-rising, the bread will blister just under the crust.
  3. Bread does not rise- this is caused from over-kneading or from using old yeast.
  4. Bread is streaked- this is caused from under kneading and not kneading evenly.
  5. 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!

5 Replies to “No More Baking Failures!”

  1. I am the queen of baking and cooking failures for that matter! I need get myself one of these baking pans and surprise my family with some yummy treats

  2. I wish I were better at baking! It requires a patience my ADD brain has a hard time with. Thank goodness for google home, I can just tell it to set the timer and our cinnamon rolls have some chance of turning out edible.

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