Introduction: Many baking novices have found that although the cake is made according to the requirements of the baking recipe, the cake is too dry. In addition to the professional baking masters who do not need to make cakes according to the recipe, the general baking novices often make recipes according to the recipe steps. However, sometimes they will find that the cakes made in strict accordance with the baking formula are not satisfactory, and they become dry, not so moist and soft. The baked cake dried out, possibly due to some minor mistakes in the production process. Here are some tips for helping your cake moisturize.
Baking is a science, so the amount of each ingredient in the recipe needs to be extremely precise. Once the amount of certain ingredients is added, it may cause the entire baking to fail. The main factor in making a cake too dry is to add too much flour, so pay special attention when weighing the flour. When weighing the cup, use a small scraper to remove the excess flour. Too little liquid ingredients added to the formula can also cause the baked cake to dry out. Do not remove some of the ingredients in the formula to reduce the fat content of the formula, such as carrots, oil and other ingredients; instead, you can use apple butter, pumpkin sauce and other raw materials instead of vegetable oil, so that not only can the cake be moist, but also It also reduces the amount of fat in the cake. Egg whites may also make the cakes dry and dry, so it is best to use as little egg white as possible.
Stirring and pouring process
Once all the ingredients have been prepared, the next step is to mix the dry ingredients such as flour, mix the wet ingredients together, and finally add the wet ingredients to the dry ingredients. When the batter is evenly mixed, gluten is formed. If the dough is excessively kneaded, it may cause the dough to form too much gluten, which may cause the baked cake to become dry. In addition, the process of pouring the cake into the baking tray is also very important. If the batter that is poured into the baking tray is not suitable or the baking tray is too large, the baked cake will dry and harden. It is enough to pour half to three-quarters of the batter for each cake pan. If your batter is not enough, you need to use a smaller baking tray.
If you find that the cake is often dried, it is best to prepare an oven thermometer. Using a separate oven thermometer to measure the temperature of the oven, you know if the oven temperature is normal. If the oven temperature is too high or too low, the oven temperature can be adjusted according to the baking recipe. Once the oven is warmed up to the temperature required for the recipe, the cake can be placed in and the baking time set is ten minutes less than the time required in the recipe. After baking, open the oven door and insert the cake with a toothpick. If there is no sticky batter when it is pulled out, it means it has been baked. If the toothpick is pulled out and there is a sticky batter, you need to put it back in the oven and then re- Bake for two minutes.
Even if it is baked with a fluffy, moist, and perfect cake, if the preservation method is not appropriate, it will cause the cake to dry and harden. Apply a layer of frosting to the cake to prevent the cake from drying out. Once the cake is completely cooled, apply a layer of frosting to the surface of the cake as soon as possible to maintain the wetness of the cake. A cake that can't be eaten at a time is best wrapped in plastic wrap and stored in a refrigerator to maintain the taste of the cake.
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