How can you tell if a cake or bread in the oven is baked just right?

It's hard to say about the cake, some say it's tied with chopsticks, and some say it's patted with your hands. Personally, I think it's all about experience. However, generally speaking, when the hand taps the crust of the cake without an obvious "rustle" sound, it is fully cooked.

You don't have to study what the sound is, if you have filmed, you will know that the word "rustle" is very vivid. Anyway, the cake will only make a sound, as long as you pay attention to not much noise, it basically means that it is fully cooked.

However, it is worth mentioning that with a volume of 10 liters, I recommend that you do not bake a cake. The cake will be very high during the baking process. If there is not enough space, it will lead to uneven heating, and second, it is easy to stick to the heating element, causing an open flame, which is quite dangerous.

As for the bread, as long as you see the crust of the bread colored according to the temperature given by the reference, it means that it is fully cooked.

You can gently pat the surface of the cake and hear a rustling sound, generally speaking, the thickness of the cake varies from 20 to 30 minutes under the centimeter, which is also for your reference only, and you have to actually explore it. Regarding the capacity of the oven, it depends on the weight of the food you bake.

1.Ten liters. 2.Generally, there is a temperature time in the recipe, and it has been tempered thousands of times, so there is no big problem. The only thing to pay attention to is that the temperature difference between your own oven and the standard, according to this adjustment of temperature and time, the finished product will not be too different.

3.There will be a rustling sound when the cake is made and patted, and it feels like there is a lot of moisture inside, which means that it is not cooked. But in actual operation, a rustling sound is not necessarily uncooked, there may be a little too much moisture, and it will be no problem to bake at low temperatures.

There are chopsticks to tie, and I personally think that it depends entirely on experience. However, generally speaking, when the hand taps the crust of the cake without an obvious "rustle" sound, it is fully cooked.

The bread is cooked when you press the edge and return to its original shape, but if you don't have it, it's not good.

It depends on the time. Cake is generally 15 minutes. Bread generally 20 minutes.

In the case of cakes, if the oven door is opened at will, the cold air will be convected with the air in the oven, and the temperature in the oven will be affected the moment the oven is opened.

The cake itself is also a temperature-sensitive bakery product, and its flour content is relatively clever and low-hail, mainly relying on the whipped meringue to support the internal structure of the cake; If the oven door is often opened, it is easy to cause the chiffon cake to "shrink" under the influence of cold air, and it is easy to cause the collapse and dent of the chiffon cake in serious cases.

In addition, if the oven door is always open, the heat is constantly lost, in fact, the baking temperature has changed, even if there are no serious consequences, the oven will be reheated to the set temperature, increasing the operating consumption of the oven; The temperature of the inside of the cake is constantly changing, which is not conducive to its normal expansion by heat, and it must have an impact on the organization and taste of the finished product.

In addition, today's ovens generally have oven lights, and through the transparent oven door, we can easily observe its baking, and there is no need to open the oven door often to check.

It must be important, it's basically useless.

Cake preparation. Friends who play baking should have encountered the same situation as me today, the hard-working cake rolls, the preheated oven, when ready to put into the oven, suddenly the oven stopped, there was no electricity, it felt like the whole sky was falling, what should I do with the cake limb reed? What should I do if I defoam?

Today's recipe is to tell you how to save the cake roll after the power outage, and you can bake the perfect towel noodles!

Earl Grey black tea cake roll.

Ingredients: Milk: 160 grams, Earl Grey black tea powder: 15 grams, corn oil: 60 grams, egg yolks: 80 grams, low-gluten flour hidden core: 90 grams.

Egg whites: 160 grams, caster sugar: 75 grams, whipping cream: 160 grams, caster sugar (cream): 15 grams.

Method:1Boil the milk in a milk pot until there are small bubbles on the edges, then add Earl Grey black tea powder after removing from the heat, cover and simmer until it becomes a mellow black tea liquid.

3.When the black tea liquid cools to hand temperature, add corn oil and stir until emulsified.

4.Sift in cake flour.

5.Whisk with a manual whisk until there is no dry powder.

6.Separate the yolk and egg white, put the egg white in the refrigerator and freeze, knock the egg yolk into the oil, water and powder mixture, and mix well.

7.Take out the egg whites from the refrigerator, the surface has been frozen with a thin layer of frost, and the electric whisk is installed on the line to whip the egg head.

It is important to take the cake out of the oven when it is halfway baked, and you can set it up and bake it in one go. If you take it out halfway, because cold air will enter it, it will affect the finished effect of the final food.

This is not allowed, you should wait until the cake is thoroughly baked before you can take it out, otherwise the cake will not be able to be made.

You set the time, and at the point the oven will stop working.

Basically, the baked products are heated to maturity before baking, do not even open the furnace door halfway, otherwise it will affect the quality of the finished product, ordinary cakes will only collapse after baking halfway, and will not expand after baking, and even read that they will never be baked.

However, there are cheese late branches sleepy cakes that are baked in a round variety of water, but you need to take them out several times before you put them in before they can be baked.

For whether the cake is baked or not, many times most people rely on feelings, which leads to the cake is not baked and taken out or overbaked without knowing, today I will share with you how to judge whether the cake is baked or not!

Method 1: Observe the compression method.

During the baking process, we observed that the cake climbed to the highest point and then fell back significantly, which means that the cake is basically ripe. At this time, we put on heat-insulating gloves and take a chopstick into the oven and press the center surface of the cake, if the elasticity is good and the rebound is obvious, you can judge that the cake is ripe. The cake can be taken out of the oven.

On the contrary, if the collapse is obvious, the elasticity is insufficient, and the rebound is not obvious, it means that the cake is not fully baked. The cake needs to be baked again.

Method 2: Observe the toothpick test method.

Similarly, as in method 1, observe that the cake climbs to the highest level and then falls back significantly, and the cake is basically baked. Since the space of the household oven is generally not too large, it is inconvenient to operate directly inside the oven, so we directly take the cake that has been basically baked out of the oven for inspection. Use a toothpick from home to prick into the center of the cake (because the center of the cake is difficult to bake, and if the center is cooked, the periphery will definitely be baked.)

When pulling out the toothpick, if the toothpick is clean, it means that the cake is baked, on the contrary, if there is cake tissue stuck to the toothpick and is brought out, it means that the cake is not baked, and continue to bake until it is baked.

Finally, record the baking time for the next cake bake.

Cake ripening test.

1.You can use your fingers to gently touch the top of the cake**, if it feels hard and solid, and the part pressed down with your finger springs back immediately, it means that the cake is fully cooked.

2.You can also use a toothpick or other thin stick to insert it into the cake**, and when pulling it out, if the test toothpick does not stick to the wet and sticky batter, it indicates that it has been baked, otherwise it is not baked.

The household oven is heated unevenly, and the heat source in the thing is too close, which is one reason, and another reason may be that your cake is not fermented enough, and the inside is too dead, because there is no professional machine to proofing at home, it is difficult to send it to a very fluffy state, and you can also try the method of covering a layer of tin foil upstairs!!

After the color is browned, cover it with a layer of aluminum foil and it will not burn.

1.The oven is too small and too close to the heating pipe.

2.The temperature is set too high.

Bread cakes should be made in an oven of 20 liters or more. Bake cakes at 150 degrees and bread at 200 degrees.

The temperature is too high, try to turn it down.

Or maybe your oven is too small and the bread is too close to the heating tube above.

Reasons why cakes baked out of the oven are not fluffy:

The egg whites are baked before they are hard foamed;

The temperature of the oven is not set properly. The temperature of different brands of ovens will be different, and the temperature on the recipe can only be used as a reference, and you can adjust it yourself when you practice. If the top is cracked and the bottom is not baked well, the temperature is too high, try to lower the temperature and extend the baking time slightly;

When mixing the egg whites with the egg yolk paste, you can only stir well from bottom to top, otherwise the beaten egg whites will disappear.

1.Freshly baked cakes will shrink when you take them out. This is the principle of thermal expansion and cold contraction.

2.It's possible that you're not good enough to fight egg white. Or when you stir (when the egg whites and egg yolk flour are mixed together, be sure to cross and mix well, and it must be fast, and it should not be left for too long after mixing, and it should be put in the oven quickly).

Baking bread and cakes are in the same oven, but the temperature can not be set, there are a lot of information on the Internet to learn to make cakes, search for it!