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. What's the cause why dough doesn't rise?
A. You have to look the expiry date of your yeast, there are yeast that needed to be activated as you soaked yeast into lukewarm water and wait for a minute or you forgot to add yeast to your 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. Why dough flopped when baked?
A. It's either you over proof it or somebody pop your dough during fermentation.

Q. What's the problem why my bread shrink?
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. What's the problem when I taste my bread its dry?
A. Either you over exposed it to thin air or you over baked it.

Q. What's the problem that after I bake my bread, its hard?
A. Flours have different absorption rate of water even though you follow the recipe so the answer is you need to add more water; or you forgot to add yeast in your recipe; or you over done 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. Well next time you bake brush (with pastry brush) more shortening at the bottom and side of the pan.

For Cakes:

Q. What's the cause when I baked my cake it flopped?
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. What's the problem when I taste my cake, it's dry?
A. Either you left it under room temperature with high humidity or you over bake it.

Q. What's the cause why my cake is rubbery?
A. Either you over beat it because the flour you use has a gluten content such all purpose flour, or you create shortcut with the method of baking.

Q. Why my cake shrink?
A. Please check your oven temperature if it's too much for your cake.

Q. Why my cake does not rise?
A. Check your oven temperature before you bake your cake; You forgot to add baking powder to the recipe; Check the expiry date of your baking powder.

Q. Why my cake is wrinkled?
A. Either it's too high in temperature or you bake your cake 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. Why my cake stuck in the pan?
A. Please check if you spread an ample amount of shortening or you put underliner under it.

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

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

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

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