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Why the biscuit did not rise or sank: the main mistakes in cooking - many make
04.01.2024 12:41
Sponge cakes are the basis for preparing a wide variety of treats.
Some people make cakes and rolls from them, while others serve them as a separate dessert.
It is important that the preparation always turns out soft and fluffy. The whole impression of the dessert will be spoiled if the oven turns out to have a flat and hard cake instead of airy dough.
But not everyone knows what exactly needs to be done to make the sponge cake fluffy, not to sag and to keep its shape. Therefore, let's take a closer look at what mistakes lead to baking not working out.
Eggs not beaten correctly
The whites and yolks should be separated and beaten separately.
The result should be fluffy masses, which should then be carefully combined.
Flour
It needs to be sifted, and only then, when it is filled with oxygen, can it be mixed into the dough.
You don't need to stir for long, but you should do it vigorously so that the ingredients mix quickly.
Unprepared baking pan
It must first be greased with cold butter, and then sprinkled with a layer of regular flour on top.
Chefs call this method "French shirt". During cooking, the dough rises, clinging to the sides of the pan.
Baking temperature too high or too low
The dough should be placed in a preheated oven. The optimal temperature for preparing the biscuit is 170 degrees.
At the same time, you can't open the oven door often. It's definitely not worth doing this for the first 20 minutes. The temperature difference will cause the baked goods to settle.
Previously, we told you how to make chocolate muffins with kefir so that the baked goods turn out fragrant and airy.
