Advertisement
helpful tips for baking
7.
Always start mixing at slow speeds, especially when mixing in flour or icing
sugar. Mix these ingredients slowly at first, then gradually increase the speed
as required. Use the HeatSplash Guard to reduce dust clouds when initially
mixing in these ingredients.
8.
Do not over beat. Be careful that you only mix/knead mixtures as
recommended in your recipe. Fold in dry ingredients until just combined.
Always use the low speed. At any stage of mixing, over beating can cause
toughness, close texture, lack of rising or excessive shrinkage. Climatic
conditions, seasonal temperature changes, temperature of ingredients and
their texture can vary from area to area. These conditions can all play their part
in the required mixing time and results achieved.
9.
All recipes have been kitchen tested, but should you find it necessary to vary
the ingredients or size of the tin etc. allow for a variation in cooking time.
Always ensure that baked foods are correctly cooked before removing them
from the oven or cooking appliance.
10. Cooking times and temperatures are meant only as a guide. Light mixtures
should spring back when lightly touched and heavy mixtures, fruit cake and the
like, should be tested with a skewer towards the end of the suggested cooking
time. If the skewer is clean when removed, the cake is cooked.
16
VFM027_22EM1 (UK).indd 16-17
VFM027_22EM1 (UK).indd 16-17
Common baking issues
Symptom
Possible cause
Sponge cake shrink
Unbalanced ingredients, over beating of egg whites, sudden
changes of temperature or draught when taking from the
oven.
Cakes do not rise
Mostly due to gross over beating, but can also be caused by
too hot an oven during the first part of cooking. Check dry
ingredients are still within date.
Cakes sink in the centre
Too much fat, raising agent, liquid or sugar; too little flour,
under baked.
Slow cooking.
Too much batter for size of pan, too cool an oven, too much
sugar, over beating, too much raising agent.
Cakes run over the edges
Too much batter for size of pan, too cool an oven, too much
sugar, over beating, too much raising agent.
Hard outer crust
Too much flour, too little sugar, ingredients not fully combined
over mixing, too hot an oven.
Moist, sticky outside
Too much sugar, too much fat over beating, under baking.
Coarse, crumbly texture
Over beating, low baking temperature.
Heavy, close texture
Too much fat or sugar, over mixing, under baking, or too hot
an oven.
Fruit sinks
Mixture too soft, damp fruit, too little flour, ingredients not
correctly balanced, over beating.
Oven Temperatures
°C
Very cool
110
130
Cool
140
150
Moderate
170
180
Moderately hot
190
200
Hot
220
230
Very hot
240
helpful tips for baking
°C (fan)
°F
Gas Mark
90
225
¼
110
250
½
120
275
1
130
300
2
150
325
3
160
350
4
170
375
5
180
400
6
200
425
7
210
450
8
220
475
9
2022/4/6 8:49 AM
2022/4/6 8:49 AM
17
Advertisement
