Everyone, even if you do not admit that it is safe to have a sweet tooth. Well, who would not want a cake?
Cake is the product when you combine the primary ingredients such as flour, leavening agents, liquid, sweet, egg and flavorings, and cook them with the help of a furnace.
Apparently there are hundreds of cake recipes that we enjoy now. Many appear in a bread-like forms, while some seem rather sweet treats such as biscuits and pastries. And there are thosethat are elaborately decorated. Some cakes have been developed only recently, and some had the satisfaction of human taste buds for centuries.
Although many innovations and techniques have made lesser difficulties in the production of cakes available, we can still not deny nor that there are procedures and methods that we are not perfect. And, although they seem to only part of a comprehensive process is in the completion of a good cake essentially of a not so good.
In this article we havePreparation tips that will improve the cake recipes that follow. However, these are only for general cases do not apply.
Preheating is in the majority of all the cake recipes are essential. In general, we follow a 12 to 15 minutes advance notice. When the heat of the oven is questionable, please invest in a device that would give you precise temperature (as in the cake recipe is given). Since every change at the prescribed temperature canCause slight defects on your product.
The usual problem that can be a beginner's face after baking is the difficult version of the cake from the pan. This can be solved only by reducing by greasing the baking pan. Lubrication must cover the entire surface, followed by dusting flour. Knock excess flour.
In most cases you will be 1 tablespoon butter or solid vegetable fat shortening. If a pastry brush is available, you can use this to make even the distributionforeshortening.
For chocolate cake recipes, it can however be used as a substitute for cocoa powder in the flour dusting the pans.
If you still find problems with this method, you can use a portion of baking paper that would fit the pan. However, you must still fat, including the wax or parchment paper and coat pan with flour.
To avoid uneven baking to avoid having too much dough in the pan, and never set a part of the furnace. Bakeware must alwaysplaced in the center rack so also get heat. These do not touch each other, they should not even touch the sides of the furnace. Doing so may result in premature baking. It would be good if you use the shiny pans, as it would help save heat.
Although the cake recipe the exact temperature may indicate it is a rule of thumb to 25 degrees Celsius by the heat sink if you make use of glass pans.
In the absence of a 18-inch square pan, but a goodAlternative would be a round or 2 8 x 4-inch Loaf pans.
Before cooking time ends, make sure that the cake doneness before the removal, examined the shells from the oven. To verify, check the sides of the cake, because they must now move away slightly from the pan or use a toothpick or cake tester.
With these it is said, are you sure that you are one step closer to the perfection of your cake recipe.
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