Tips For Baking Cakes And Strudel Correctly - Bosch HGV523123Q Instruction Manual

Tips for baking cakes and strudel correctly

Before you start:
The ingredients used have an effect on
the cooking time.
Things to remember when baking a stru-
del or bake.
Cakes and bakes/strudel brown very
quickly but are not cooked through.
Preparing yeast dough.
You wish to bake according to your own
recipe.
You can check whether a cake is cooked
or not.
The cake collapses.
The cake has risen in the middle but has
sunk around the edge.
The cake browns too much on top.
The cake is too dry.
The cake looks good, but is soggy on the
inside.
You want to bake on two levels at the
same time.
The pieces of dough are sticking together
when the yeast rolls are baked.
Condensation forms when you bake
moist cakes.
Only preheat the appliance if the recipe specifies that you should do so. If you do preheat,
select a temperature that is lower than the baking temperature specified in the cooking table.
Apart from the baking tray required for baking, there should be no other objects in the oven.
If you are using a small tin for cooking, place this right in the centre of the wire rack.
All the ingredients used for cakes and strudel must be fresh and at room temperature. Flour
must be of the quality required for baking cakes and strudel and must be sieved. Use baking
powder and yeast according to the instructions and quantity indications of the manufacturer.
The table specifies 1 kg of yufka dough for preparing a bake/strudel. If you use more or less
dough than specified in the recipe, or if you use a strudel dough that you have rolled out
yourself, the thickness of the bake/strudel will vary, which will change the required cooking
temperature and time. The yufka dough sheets must be layered evenly on the baking sheet
and brushed with a mixture of milk, oil, egg and yoghurt. Pour the rest of the egg/milk mix-
ture over the bake. The dough sheets must be layered to an even height and the egg/milk
mixture must be evenly distributed so that the bake cooks and browns evenly.
Not all foods brown at the same rate. When you brush food with egg, milk or oil, they brown
more quickly. If the bake browns too quickly: next time, slide the baking tray in at a lower
level, reduce the temperature and increase the baking time. Otherwise, the bake may not be
cooked through on the inside, even if appears to be on the outside.
The milk (or water) must be lukewarm in order for the dough to rise. The dough should have
the consistency of an earlobe. A hard dough will not rise. Allow the dough to prove in a warm
place for about 30 minutes. If you leave it too long, the dough will become sour. Once you
have made the dough into the required shape, leave it to prove for a further 15 minutes and
then place it in a cold oven. When it is cooked, take the dough out of the oven, cover it with
a damp tea towel and leave it to cool. This will give it a soft crust.
Use similar items in the baking tables as a guide.
Approximately 10 minutes before the end of the cooking time, insert a thin cocktail stick into
the deepest point of the cake. If the cocktail stick comes out clean, the cake is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mixing
times specified in the recipe. Do not open the oven door until at least 10 minutes before the
end of the cooking time.
Do not grease the edge of the cake tin. After baking, loosen the cake from the tin carefully
with a knife.
Next time, place the cake lower in the oven and bake at a lower temperature for slightly
longer.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice over it.
Next time, select a temperature 10 degrees higher and reduce the baking time.
Use less fluid next time and bake for slightly longer at a lower temperature.
If you want to bake on two levels at the same time, always use the
Insert the baking trays at levels 1 and 3.
If you wish to bake with 2 baking trays, the baking time must be increased from the time
required for 1 baking tray. Dishes that are placed in the oven at the same time will not nec-
essarily be ready at the same time. Dishes that are ready can be removed, while the rest
continues to cook.
If necessary, the shelf positions can be swapped or the baking trays rotated. Note that, if you
are baking with 2 baking trays, the heat from one baking tray is transferred to the other; the
baking quality will therefore be reduced slightly in comparison to baking with just one baking
tray.
Dishes that can be prepared on 2 levels at the same time are specified in the cooking table.
Protruding greaseproof paper can affect the air circulation. For this reason, always trim
greaseproof paper to fit the baking tray.
There must be a distance of about 2 cm between the bread rolls. This gives enough space
for the bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and form
water droplets on the control panel or on the fronts of adjacent units. This is a natural proc-
ess.
< 3D hot air setting.
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