Probably, every hostess faced the fact that one and the same cake was obtained in different ways. There may be a lot of reasons: not compliance with the proportions, features of the oven, products of different manufacturers and the other. But the main problem during baking is to catch the time when the cake is ready. If he does not bother, it will taste like a chewing gum or generally the dough drops and instead of fluffy cakes will turn out keksiki. And if you redistribute, then crackers are provided at Easter. In this article, we will talk about when and how to correctly check the readiness of baking, without culinary losses.
What can be checked readiness?
Readiness You can check with different objects and each mistress has its own secrets. The most popular is a match, a toothpick or skewer for a kebab. The most comfortable is a skewer, it is thin and long, so you can check the readiness over the entire height of the scetic. These are subjects that are always at hand. Sometimes you can check on the touch of the upper crust (hats). You can purchase special needles for the test, they will be useful not only in the preparation of cakes. And the check itself depends only on the dough itself.
How to check the readiness of the scene?
Very often, the recipe is indicated at one cooking time, and in fact it takes completely different, so you should pay attention to such rules:
Very often, the recipe is indicated at one cooking time, and in fact it takes completely different, so you should pay attention to such rules:
- Baking should fit and get a golden shade in the oven.
- We take a toothpick or match, then that is at hand, and we make a small puncture, you can in the sideline of baking.
- A dry subject speaks of readiness, if the dough stuck, then Culich is raw.
- If the cake is raw, put the printer, the temperature is better not to change, in order to avoid repaid. If finished, then we get out of the oven and decorated. Fresh baking should be fluffy and have a lot of "air bubbles".
Characteristic nuances
But considering that Kulich is preparing for a wide variety of recipes, it can be checked differently.
- A yeast dough, which is lubricated by the egg, acquires a blush and a crisp crust.
- Custard cake will become very voluminous and slightly crack. There will be a beautiful solid crust and when tapping will be the characteristic sound of emptiness.
- Puff pastry has properties to flax, also acquires a golden shade, and on the look of air, lungs and dry.
- Pallor and softness says that it is necessary to increase the temperature.
- If sandy cake, then he should not be ruddy, enough to change a little shade. The converted pastries will be solid and remind of "brick".
- Singley baking feature - crumbly, so check Easter culberry or keksiki It is necessary toothpick, lightly touched the test, if not punctured, it means that it is ready.
- Biscuit cake becomes magnificent and volumetric, checked by a skeleton, if after the puncture is dry and easily comes out, then the product is ready.
- Curd cake in a small fire. When the middle of the test is no longer a liquid, then this is the first sign that baking will soon be bore. You can check if you can lose weight, if the form holds, it means to add the temperature in the oven so that the cake is shred up. Golden ruddy color speaks of readiness.
The main rule of a successful product of the festive Easter table is attentiveness. When you follow the baking, everything will be able to follow, and if you adhere to the recipe, but continue to engage in five more things, it is unlikely that everything will go according to plan. Step-by-step instructions and advice, how to check the cake to readiness will be useful not only when baking Easter products.
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