Why does baking settle after baking? This question is always relevant for housewives. Those few who have all kinds of biscuit muffins remain intact and delight both in taste and appearance, in the world of cooking, most people associate with wizards - because sometimes even the most “secret ingredients” and “chips” do not help.
Despite everything, the situation is not as hopeless as it might seem. No time to despair! And the question of why baking settles after baking also has its own answer. In this article, we will consider why this can happen and how to avoid it.
An error crept into the calculations
In fact, it is very important to take into account exactly where the mistake was made, why the baking settles after baking: you may have sinned in the oven, but the gap was made even before the raw dough, preparing to become lush and with a crispy crust, was there placed.
So, the following are the top reasons why baking "falls" or "what should not be done when preparing the dough."
Be careful with the test!
Reason number one: the dough was accidentally shaken. In no case should you slam the door sharply when preparing delicate dishes such as a biscuit, a muffin or a pie. It is necessary to carry the dough exceptionally carefully and carefully - only thanks to this attitude does it finally “rise” and delight the hostess and her loved ones with taste, aroma and texture.
The quieter you go, the further you'll get
Reason number two: the oven was opened too early. Any pastries should stand in the oven for ten to twenty minutes at least. Some - even more (follow the recipe). But in any case, in order not to ask again afterwards why the cake settles after baking, for heaven’s sake, you don’t need to look into the oven right away, as soon as you put it there. No, not even to watch "how it rises." After all, it is precisely because of this thoughtless act of a miracle that will not happen.
Piping hot
Reason number three: the oven is not warm enough. It is recommended to preheat the oven in advance, so that after the baking has been taken out of it, it is hot, with heat. Insufficient temperature may well be the reason why the cake settles after baking. If the problem manifests itself systematically, maybe it's worth checking the technique?
Diligence and labor - all grind?
Reason number four: beating too long with a mixer. Housewives, who do not have this important attribute in the kitchen, are envious of the whitest envy of those who own it. After all, you have to whip manually: with a whisk, or even a fork. But perhaps they were more fortunate in something? After all, the mixer can be the reason why the biscuit settles after baking? Or not a biscuit, but a birthday cake, which everyone hoped so much for, and for which it was so insulting. The secret is that everything is necessary in moderation: beat enough so that the dough is airy, but not so long that it "falls" from the shock.
Mathematical proportionality - time to brainwash
Reason number five: the proportions of the components of the test were violated. If initially too much flour or, on the contrary, liquid was added to the dough, it will not rise as the hostess wants. Beginners are advised to make the mixture exclusively according to the recipe, more advanced - to act almost intuitively, picking up the number of certain elements of the composition on a hunch. In any case, this reason is a very vivid example of how pastries can be spoiled long before they are put in the oven.
Cooking right
Below are listed and described in detail the reasons why, after baking, the bread settles and the pies fall:
- pulled out the dish early. This does not mean that the culinary masterpiece is not touched. He may be quite ready, but just turn off the oven, and not immediately get the dish out of it - a sharp temperature drop affects the baking very badly, which is enough to make sure. Many housewives become “victims” of such a mistake;
- “fillings, they say, never happens much”, “carry it from the heart”, or, in other words, everything needs a measure. Despite the fact that home-made cakes are praised precisely for the amount of meat / cabbage / jam, which (not like in canteens and bakeries!) Is not spared for households, it is important not to overdo it. After all, it is the excess amount that can become the reason why the cake settles after baking. Bottom line: at least plenty of fillings, but no dough. That's why you do not need to add a lot of raisins / dried apricots / prunes to the casserole, and apples to the charlotte. Because then you have to wonder why charlotte settles after baking.
What to do?
It is worth saying that the prevention of errors described above sometimes does not save. And women clutch their heads, not knowing how to use their culinary products to impress guests, relatives and friends. Fortunately, all the secrets are freely available and are presented just below:
- do not forget to sift the flour before adding it to the dough. A simple matter, but very useful. Airiness is guaranteed;
- optimality - in everything! Including water temperature for breeding yeast in it. It should be exactly like a person who is full of health - thirty-six. Too cold liquid will make you wait a long time until the dough deigns to "rise", and hot liquid will not only spoil the whole miracle of "rebellion", but may even lead to spoilage of the product;
- the dishes are only dry! This is especially true for the one in which the whites will whip. Another remark about this painstaking process: it is important to accurately separate the yolks from the proteins. To do this, there are several ways, including separation by hand, using a paper funnel, and also using a knife or needles;
- intuition by intuition, and clear instructions are drawn up for a reason. If the recipe indicates the exact baking time - note! Fortunately, stopwatch is not uncommon now. Otherwise, do not ask why the cake settles after baking, but "enjoy" the fallen. Incidentally, this also applies to temperature regulation: sometimes it is necessary in the baking process. Well, to set the value necessary at the beginning of cooking is completely a holy thing for the culinary art;
- Observe the sequence of actions. Remember how in Harry Potter? In order for the potion to turn out correct, it is necessary not only to add all the ingredients, but in the correct order, and also to prevent the exact number of times in the strictly specified direction. So baking has its secrets. For example, that soda can not be extinguished separately from the test, and even more so - in advance. This is done directly in conjunction with the rest of the ingredients, and is explained by the fact that splendor should be achieved through gases, and if the product is not extinguished in dough, some of them (by the law of meanness - large) will simply evaporate.
Is it the cottage cheese?
Why does cottage cheese casserole settle after baking? What prevents her from staying airy and light, melting in her mouth?
The point, of course, is not cottage cheese. And for such a dessert, loved by both gourmets and ladies on a diet, who care primarily about the figure, there are several ways to avoid subsidence. All are based on cooking techniques.
Patience
Firstly, you should remember this rule once and for all: do not take out the baked goods immediately! Yes, this reason has already been indicated, but even experienced housewives “come across” it so often that it’s not a sin to remind you again. Temperature drop is a serious matter. When asked why charlotte settles after baking, a cupcake or the same casserole - most likely, that was the point. Sometimes it’s not even that the baked goods were taken out - the dough most likely fell at the moment when the oven door was opened. So even with a peephole and even a "look" is impossible!
Structure
If the cottage cheese casserole then it falls and there is no slad with it, you can experiment with the composition. There are a lot of means to splendor culinary products: from soda, slaked with vinegar / citric acid, etc., which was used by our great-grandmothers, to a baking powder, which is helpfully supplied to the market by many manufacturers and sold in every kiosk. Essentially, of course, in its composition most likely there will be the same soda and the same citric acid. But if the hostess is accustomed to trusting purchased products - why not? After all, they also work. In addition, there is definitely less "trouble" with them. It is not necessary to think about at what point to add and how to “extinguish” a baking powder. He will do everything himself.
Both soda and baking powder are an option for the most persistent, but it is very important to remember that it is important not to overdo it with these products. After all, in the end, baking will not only fall, but will not rise, and besides it will give soda and ammonia (it sometimes happens as part of baking powder).
Cold and hot
There are two ways to make a biscuit. More precisely - the dough for him. Depending on which hostess chooses, she will get one or another result.
This is not to say that one is guaranteed to be better, and the other is worse. But cold is suitable for ether-easy rolls, the friability of which is not to face.
Hot gives a solid result, besides, after it one does not have to wonder why the biscuit settles after baking - after all, this usually does not happen.
With this method, the dough is prepared in a water bath. It should be noted that many cooks prefer the cold method - as it is easier, simpler and more understandable. But if the main thing is the result, it would be nice not to be too lazy and work hard to get the perfect biscuit that will not fall.
Bread issue
What to do to prevent bread from falling down? Are there subtleties to the preparation of this product, without which no meal can do, and which, as you know, is "the whole head"? Definitely yes.
The first reason why bread settles after baking is that the dough has stopped. Then it becomes more and more sensitive, and accuracy does not save. If this happens - knead the dough again and place again.
The second reason why bread can "fall" unevenly, with tubercles and be completely ugly is an overabundance of flour or liquid. We return to the rule to cook clearly according to the recipe and do not improvise.
That's all the secrets why baking settles after baking.
Cook with pleasure!