Practical Advice And Tips - Electrolux EKC70751 User Manual

Practical advice and tips

Problem
Bread/yeasted doughs
and sponge cakes fall flat.
Bread/yeasted doughs
and sponge cakes turn
out dry.
Cause
If the oven temperature is
too low, the dough can rise
and then go down again and
become flat.
Bread/yeasted doughs have
not risen properly.
Excessively long rising time
after rolling out can give a
flat result. Bread/yeasted
doughs should rise at room
temperature, out of
draughts. The dough should
spring back after light
pressure on the surface.
Not enough yeast or baking
powder.
If the fat/liquid mixture is
too hot, it ruins the effect of
the yeast.
Not enough liquid, too much
flour, or the wrong type of
flour can result in dry bread.
If the oven temperature is
too low, the material being
baked must remain in the
oven much longer to be
cooked, and it therefore
becomes dry.
56
Remedy
Check the set temperature
against recommendations in
tables or recipes.
Check the rising times
against recommendations in
recipes.
Check in the recipe that you
have taken the right amount.
The correct temperature of
the liquid for fresh yeast is
37°, concerning dry yeast
see the recommendations
on the packet.
Check in the recipe that you
have taken the right amounts
of flour and liquid.
Check that you have set the
right temperature.