Why do my oven baked pancakes get hard? What went wrong?

It is because the heat control is not good enough, and the time is too long, so it will be particularly hard.

This is due to the fact that the moisture in the cake is lost in the oven, so it will be harder. It's not that there's a problem with your production steps, it's that things made in the oven are inherently water run.

The reason is very simple: due to the high temperature radiation on the surface, the freshly baked cake quickly loses moisture and dries out, becoming charred and crispy, while the inside of the baked cake still contains more moisture. Due to the high temperature, a part of it is wrapped in hot steam.

After a while, the temperature decreases, and the steam condenses into water, which is gradually absorbed by the skin of the cake together with the relatively more water inside the cake, causing the skin of the cake to absorb moisture and become soft.

The oven bakes the baked cakes at 170 degrees Celsius, and the temperature and time need to be controlled when baking the pancakes in the oven, otherwise it may cause the baked pancakes to appear burnt and lack moisture.

It is recommended to use the oven to bake the pancakes to control the temperature at 170 degrees, and use the upper and lower heat to bake for about 20 minutes, but the specific size depends on the oven and the size of the pancakes.

Bake in the oven at 200 degrees on a medium-low level for 25 minutes. Ingredients: 400g flour, corn oil.

130g, sugar.

50g, 1g yeast powder, 160g warm water.

First, use 300 grams of flour, add 30 grams of corn oil, 1 gram of yeast powder, 160 grams of warm water and form a softer dough.

Cover with plastic wrap.

Ferment more than 2 times larger.

To make thin puff pastry: 100 grams of flour, 50 grams of sugar, 100 grams of corn oil and stir well.

Knead the leavened dough well. <>Roll out into thinner flatbreads.

Apply an even layer of puff pastry.

Roll it into long strips and evenly lower the agent.

Wrap every tiny dose tightly.

Roll out the raw cake into a thickness of about 1 cm.

Grease the baking tray with a layer of oil, and then put the green beak into the baking sheet.

Bake in the oven at 200 degrees on a medium-low level for 25 minutes.

Remove the baking tray and let it cool down slightly before serving.

180, you can also adjust it smaller, for a longer time.

Specializing in making cakes for six years, the oven version of the baked cakes made now is not hard when it is cold, it does not taste oily, you can add meat and vegetables, you can talk to me if you want to learn, I believe I will not let you down.

The baked cake should be crispy, there is a problem with your recipe, the baked cake was originally oven baked, the so-called water, the temperature is too high, it is nonsense, if the temperature is high, it will be burned, there is a problem with the fat in your recipe, and there is a problem with your production process!

Crisp fire is the dough with puff pastry, the puff pastry ratio is: noodles and oil 1:1 modulation, add puff pastry to the ordinary live noodles and then roll out to make the look you want, when baking, the vegetarian fire is burned at 170 degrees for a maximum of 10 minutes, add puff pastry to make the outer puff pastry, and bite into the layers inside, I just did it last night.

Too high a temperature, too long a baking time, and a recipe with a low level of water or grease can all have the consequences you say.

Or did you make the pancakes too thick during plastic shaping?

Give it a shot with sweet baking powder! You won't win! Add a little more water to the dough and it won't dry!

There could be several reasons for this:

Use too little water when making the crust.

It's been in the oven for too long.

When entering the oven, the temperature of the oven is not enough, or the temperature of the oven is too low, resulting in a long time before cooking.

The baked pancakes baked in the oven have a hard crust and are laborious to eat as follows:

You can cut it into cubes and cook it in hot water until the crust starts to soften.

Put it in a pan and fry it in oil until golden brown on both sides, and then it will be very fragrant and crispy when you get out of the pan.

The oven temperature is low and the baking time is long.

Add a bowl of water to the oven and you can effectively solve the problem.

The fire is too big, and the test takes too long.

1。Your baked cake base is a problem, and it doesn't matter whether it is good or not.

2。The temperature of your oven is regulated, and the baking time is too long, resulting in dry hardness.

The oven should be preheated first, and the top and bottom layers should be oiled, so that you can get the test time or temperature out of time!

It's been too long, and the temperature is too high.

According to the 5 upstairs houses, go back to the experiment in turn, and the way to not appear dry and hard is the ** score I provide for you.

Seal tightly with plastic wrap and heat it on it.

Because the temperature inside the oven is too high, the water in it evaporates too quickly.

You add some water underneath and you're good to go.

1. The baked biscuits will be a little hard to make, most likely because the butter is not whipped to a light yellow color during the production process, and the level of the wild loose is lost. The second possibility is that the flour is not gluten flour applied, or the temperature setting of the electric oven is not correct during the whole baking process.

2. There will be such a problem with scones, it may be because we did not whip the butter to the right degree during the production process. Usually when making biscuits, we need to whip the butter until it is light yellow and the whole thing is fluffy.

3. In addition, it may be because of the wrong flour used, we should use low-gluten flour when making biscuits, and the flour needs to be sifted when adding flour. The second is that when baking biscuits, the temperature of the oven is not right, which will also cause the baked biscuits to be very hard.

Ovens, microwave ovens and other machines will evaporate a large amount of water inside the food, and after high temperature baking, the food will lose water and become hard.

Mito Sho Oven is a sealed appliance used to bake food or dry products, which is divided into household appliances and industrial ovens. Household oven chops can be used to process some pasta. Industrial oven is a kind of equipment used to dry products in industry, with electricity and gas, also known as ovens, drying ovens and other pin types.

An electric oven is an electric heating appliance that uses the radiant heat emitted by the electric heating element to bake food, and we can use it to make roast chicken, roast duck, bake bread, pastries, etc. Depending on the needs of baked goods, the temperature of an electric oven can generally be adjusted in the range of 50 to 250 degrees Celsius.

It's because it's overbaked, or because there's a problem with the biscuit ingredients.

To prepare the oven baked cookies.

Ingredients: flour, eggs, butter, sugar.

Steps: 1. Beat the butter with the eggs at room temperature until fused.

2. Add sugar and flour to form a dough, and put it in the refrigerator for 40 minutes.

3. Press a rolling pin into a thin slice in plastic wrap.

4. Use biscuit molds to press out animal shapes.

5. Bake in the oven at 140°C for 5 minutes.

6. Finished products. <>