FAQ (Frequently Asked Questions) in baking


This are all our experiences for the past years that we've been into baking and we can answer all these questions based on what we experienced. Please e-mail us if you would like to share your baking experienced or if you have questions that are not listed below. Thank you and enjoy baking!

For Breads:

Q. Dough does not rise.
A. Check at the expiry date of the yeast. Some yeasts needs to be activated in a lukewarm water and wait for a minute. Do not forget to add yeast to the recipe.

Q. Why my dough is very slow to rise?
A. Check for your baking tray rack area temperature it should be 37°C.

Q. Flopped cake.
A. It's either you over proof it or somebody pop the dough during fermentation.

Q. Shrunk bread.
A. You have to check your oven temperature for your bread check if you use °C or °F for your oven or purchase an oven thermometer to see the actual temperature.

Q. Dry bread.
A. Either over exposed to air or over baked.

Q. Hard bread.
A. Flours have different absorption rate of water even though you follow the recipe so the answer is just add more water; Do not forget to add yeast on your recipe; And do not overdo it.


Q. How can I make my bread crispy on the outside and soft in the inside?
A. Simply push the steam button of your oven, if your oven is incapable of this, spray it with a clean food grade spray gun with water.

Q. I can't get the bread in the pan what should I do?
A. Next time brush (with pastry brush) more shortening at the bottom and side of the pan.

For Cakes:

Q. Flopped cake
A. Two possibilities either you open your oven too much; Or there is a high alkaline or acid content of raw ingredients, in this case add a teaspoon of baking soda.

Q. Dry cake.
A. Either it was left under room temperature with high humidity or it was over baked.

Q. What's the cause why my cake is rubbery?
A. Over beating because the flour has a gluten content. 

Q. Cake shrinkage
A. Please check your oven temperature if it's too much for your cake.
AThe cake bubbles shrink because air can't get into those cake bubbles to replace the volume lost. Shrinking bubbles means shrinking cake, basically, and the shrinking occurs most towards the middle of the cake because the centre of the cake is softer, while the crust is too dry and stiff to contract. (From Kitchen Heals Soul)

Q. Cake not risen enough.
A. Check your oven temperature before baking; Add baking powder to the recipe; Check the expiry date of the baking powder.

Q. Wrinkly cake
A. Either it's too high in temperature the cake was baked below the desired temperature.

Q. How can I make my cake soft and moist?
A. Simply brush it with light syrup or in between cakes; spread chocolate fudge filling.

Q. My cake is stuck in the pan.
A. Spread an ample amount of shortening or place an underliner before puoring the batter.

 

For Pastries:

Q. How can I make my crust crispy?
A. You can bake your crust above 350°F - 375°F then lower it down to 300°F to bake the inside of the pan and brush it with a well beaten egg (egg wash).

Q. Why is the pastry crust so tough?
A. Either it has been over knead it or during the process of preparation it has been over rolled it.
     
Q. How can I make my crust soft?
A. Add ample amount of fat and water to the pastry recipe.

Q. I can't remove the whole crust it sticks at the bottom of the pan what will I do?
A. Two things. Either there is an absence of shortening at the bottom of the pan or the fillings leaked that caused the crust to get stuck.

Q. Why is the pastry crust too rubbery?
A. Either it has less fat or there is too much water.

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