Can I bake a cake
First aid for baking panes: the 13 most common mistakes
Mistake 1: just skim through the recipe
Read through the recipe of your choice from start to finish. Does it fit your time management? Does the dough need time to cool or rise? Is the recipe too complicated? Do you have all the baking utensils and ingredients that are needed? If everything fits, you're good to go.
Mistake 2: Measure the ingredients Pi times with your thumb
Precision is required when baking. Otherwise the dough will quickly become too crumbly, too mushy or too firm. Even if it looks skillful to add ingredients by feeling, you should take the time to measure them exactly.
Mistake 3: measuring flour incorrectly
Pouring flour straight from the package into the measuring cup is quick and easy, but it is imprecise, as a lot of air is "mixed in". It's better to fill the flour spoon by spoon, slightly smoothing the surface each time. Even better: weigh the flour with a scale (e.g. from ADE). It couldn't be more precise.
Mistake 4: Don't sift the flour
Sifting flour loosens thick lumps of flour. This means that flour and liquids later form a more even connection. If baking powder is needed, sieve it together with the flour.
Mistake 5: Warm up ingredients beforehand
If the recipe says that ingredients (eggs, butter, cream, etc.) should be at room temperature, do not use the microwave to heat them up just to save time. Tip 1 applies here again: Read the recipe carefully and take the appropriate ingredients out of the refrigerator in good time.
Mistake 6: Mixing the dough overzealously
The dough should be even, but if you set the hand mixer or food processor too high, the individual ingredients not only heat up too much, you "overmix" the dough very quickly. This makes it too firm and rubbery. So better shift down a gear.
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Mistake 7: Let the yeast dough rise in a draft or uncovered
Yeast dough doesn't like it cold. So don't just cover the bowl, but look for a place with consistently warm temperature conditions where the yeast can work in peace. The dough will thank you with at least twice the size.
Mistake 8: Do not grease the baking pan
Even if your baking pan has a non-stick coating, a little fat is still good for it. Because there is always the risk that muffins or cakes will be difficult to remove and break. If you want to save on fat, you can also line the baking pan with parchment paper.
Error 9: The wrong oven temperature
Every dough is different and every baked product is different. The right oven temperature is crucial for them to succeed. But not every stove is the same and so has its quirks; that is, the set temperature is not necessarily correct. With an oven thermometer, however, you are on the safe side.
Error 10: Open the oven door during the baking process
You should check the cooking process every now and then, but if you can, it is better to keep the oven door closed. Each opening changes the internal temperature and, in the worst case, causes your cake to collapse - especially not welcomed with soufflés. Through the glass door, if available, you also have a good view of your baked goods. However, if you notice that cakes, tarts or quiches are browning unevenly (still light at the front, already darker at the back), you should make an exception and turn the cake at a few regular intervals.
Error 11: Take cakes and Co. straight out of the oven
The temperature difference between a hot oven and a cool kitchen is enormous. A cake can quickly go into shock and collapse. It is better to switch the oven off shortly before the specified baking time and then leave the cake in the oven for at least 5 minutes. This enables him to better prepare for the temperature shock.
Error 12: Do not let the baked goods rest
Once the cake is out of the oven, you would like to remove it directly from the mold, decorate it and serve it. However, a little patience is required here. Give it at least 10-15 minutes to set and cool down a bit. Our tip for removing it from the mold: wrap the baking mold with a cool, wet kitchen towel while it cools down. This way, the whole cake can later be removed from the mold without any problems.
Error 13: Let the baked goods rest too long
If you leave muffins or cakes in the baking pan for too long, they will become moist over time due to the condensation that forms on the bottom and, of course, cannot easily be removed from the pan. So after 15 minutes you should be freed from the mold; then they can cool down further on a wire rack.
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