2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We all want to offer our loved ones something tasty to eat. If you already have your favorite cake recipes, we will give you some tips on how to prepare them and what interesting subtleties you need to know. We will explain and how long the sweets are baked.
Preheat the baking oven
All modern ovens have degrees for baking two reotans - working on the upper reotan, lower reotan or with hot air. If you follow the instructions we have selected for you, you will have delicious sweets and homemade cakes for your loved ones.
Baking with included upper and lower heater
This type of baking is suitable for muffins, homemade rolls, sponge cakes. If you bake the sponge cake in hot air, it will become brittle and dry and will not be able to roll. Therefore, we recommend that you bake with the upper and lower reotan included. The sponge cake tins are baked in the same way and it would be a big mistake to bake them in hot air.
If you make this mistake though, you should know that a sugar layer forms on the surface, but the defect can be corrected and carefully cut out. Muffins are also not baked in hot air, as they can be deformed by the hot air jet. It is also recommended for them to bake in two racks.
Baking with hot air function on
Back to muffins, eclairs and the sweets must be baked right in the hot air. Eclairs with this type of treatment become crispy, puffy, and do not need to be cut after baking. The sweets they can be baked in several trays at the same time at different levels in the oven.
For other pastries (eg cake batter, yeast dough) the choice of oven heating is again important. You should know that the basic principle when baking in hot air is to heat the oven at about 20 degrees lower temperature than when baking an upper and lower heater, because in this type of heating the heat is distributed differently.
You can use some little tricks for baking small cakes
1. Do not replace ingredients from the recipe, because sweets may not be obtained with other products;
2. Do not use old (weathered) products, always buy fresh and within the expiration date;
3. Cool the pastry dough so that it does not stick when you shape it;
4. Avoid excessive mixing and rolling of the dough, because with each rolling it will become harder and harder and in the end the sweets will not be edible;
5. When shaping the sweets with your hands, be careful not to deform them and bake them in the wrong shape;
6. Use baking paper and cool the trays;
7. Baking several pans at the same time is possible, so use a hot air oven for small cakes.
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