วันอังคารที่ 1 กันยายน พ.ศ. 2552

Better Baking Technique - Is it Done Yet?

Are my breads, biscuits or cakes baked and ready to come out of the oven yet?

The ability to tell when products are baked seems to cause more confusion than almost any other phase of baking. And of course it's important. Over baked cookies are dry and hard, under-baked bread is soggy. But you can make it right. In this article we give you the techniques and tips for baking your goods to perfection.

Yeast Bread

There is a tendency amongYeast bread baking. The internal temperature of yeast bread should be at least 210 degrees and 185 degrees. The only way to reliably tell what is going on within this bread with a probe type thermometer. Remove the bread from the pan and insert the thermometer through the bottom crust in the middle of the bread.

(If you are going to bake bread, and you do not have a thermometer, we strongly recommend that you make a purchase. They are needed to test the temperature of the water,the dough and the finished bread. You can buy one on our website.)

If the bread is done, the crust color ranges from golden brown to dark brown for artisan baked in the oven. Breads with a higher sugar content or in a hot oven will tend to caramelize faster than the brown sugar. If the bread is browning too quickly to a tent of aluminum foil and cover the top of the bread.

In bright pans, the lower crust of the last to brown. Done with a loaf ofFloor pan is painted in a bright color.

My mother was a bread baker. They considered doneness by tapping on the bread with the fingers - a bread made sounds hollow when tapped. I do not know that they ever make a mistake. Although she taught me to do the same, I'm not as good as it was. Out of habit I still tap the bread, but I almost always with a probe and sometimes the thermometer shows follow me wrong.

Cookies

If the tendency to bake the bread in theTendency is to over bake. Take them out just before you think they're done, you will not often be wrong.

My father is a consummate cookie baker. If you do it, what is his secret, ask, he will tell you: "I do not remember bake." The difference between a right and a baked on a cookie is dramatic.

Make cookies to be uniform in size. They are not only attractive but different sizes of cookies at different times to bake.

Most recipe writers tell you to leaveCookies on the sheet for one or two minutes. Cookies continue to bake on a hot griddle. Sometimes it is necessary for a simple version, but removed for most recipes, we will as soon as we can.

If the cookies look a little moist in the middle, then leave them on the sheet for a few minutes, and they will for implementation.

Most cookies should be gold in color, not brown. Both will affect the amount of sugar and soda in the recipe, how fast a cookie browns.

Chocolate Cookiesare another challenge: you can not say whether they are browned. If you bake with a new recipe, bake a few cookies and check them for doneness before baking the entire batch. Chocolate cookies will tend to lose their "wet" look when you're done.

Many bar cookies have a dry, shiny crust when you're done.

Cakes

For most baked goods - cakes, but above all - it is best to set the timer for a few minutes less than directed in the recipe different ovens or evenvarious positions in the oven bake differently. A dark pan bake faster than a light pan. If you have your cake does not quite done yet and continue baking, set the timer to check three or four minutes and again.

A toothpick is inserted in the center of the cake to come clean when you're done. "Clean" a few crumbs. If it is wet dough have to adhere to the toothpick, it is not done.

If you do not want a whole in the center of the cake, please check doneness with bagYour finger. There should be some flexibility in the touch and the cake should spring back. When you are finished, the cake will tend to have a golden brown color on the top though different recipes will brown more or less quickly. When you are finished will the cakes tend to pull away form the edges.

Quick Breads

Quick bread, cakes are generally in a rectangular form. The same tests that you used on cakes with quick bread. Glue the toothpick or skewer right into the open slit in the middle ofthe bread. The area under that crack seems to be the last area to establish in the bread.

By the way, rapid release of bread from the pan easier if left to for a few minutes before you cool. Is due to the larger mass, a loaf of no further cooking as quickly as cookies.

Custard Pies

Custard pies, including pumpkin pie is a particular problem. It takes a while for the protein in the eggs to set and tie up the cake. Often, the crust is becoming too brownBefore the eggs. If so, cover the crust with strips of aluminum foil to retard further browning.

If a cream cake is done, a knife in the center of the cake is added to come clean. If you do not want a cut mark in the middle of the segment, use the jiggle test. Choose the cake shake with two hot pads or gloves, and the cake back and forth. If this is done, all but the center should be firm, it will be a little wiggle in the middle. The center is to cook and solidify, afterRemove the cake from the oven.

We hope that these guidelines will help. With practice and observation, you will soon be very competent to judge if your bread and pastries are baked to perfection. Your baked goods will then be irresistible.



Dennis Weaver is the author of "How to Bake", a free 250-page e-book. The prepared in the galley The galley sells bread, prepared mixes and other baking mixes free and offers a free Bread Center with recipes and techniques.

0 ความคิดเห็น:

แสดงความคิดเห็น

 

Baking Supplies Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template