What are the cake baking problems and solutions? We cover the 19 common cake problems and their causes. Enjoy!
Fresh Yeast vs Dry Yeast- Which Is Better?
To be honest, it makes little difference whether you use fresh yeast or dry yeast. Both types of yeast have to be mixed with lukewarm water or milk and kneaded thoroughly before resting. What speaks for the yeast in the sachet is its shelf life. Unlike fresh yeast, dry yeast can be kept for a longer period of time and does not have to be processed within a few days. As a rule of thumb: For 1 kg of flour there are 2 sachets of dry yeast or 1 cube of fresh yeast.
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Is a Pre-dough Always Necessary? Do I Always Have to Stir The Yeast?
There is no yes or no to these questions. A yeast dough with pre-dough is neither better nor worse – it just becomes different. If you prepare your yeast dough with a pre-dough, the pores get a finer structure. If you leave out the pre-dough, your yeast dough will be less tender.
Whether you have to mix the yeast depends entirely on whether you are using fresh yeast or dry yeast. Dry yeast can be added to the remaining ingredients without mixing. Fresh yeast must be mixed with sugar and milk or water and left to stand for 10 minutes.
Why Do You Need To Knead Dough?
Knead, knead and even more kneading – that is the secret of light, fluffy yeast dough. As a rule of thumb, knead until your wrists are slack – about 10-15 minutes. Why it is like that? Because the gluten strands in your dough are strengthened by kneading and thus form a framework for the many small glass bubbles. These are filled by the yeast and give your dough its elasticity.
How Long To Let Dough Rise And Why Do I Have To Do It?
A yeast dough is not rocket science. Just prepare a yeast dough quickly – that doesn’t work. A yeast dough usually has to rise twice. Once after you’ve kneaded it together and a second time before you put it in the oven – i.e. after you’ve shaped it. It is not uncommon for these two steps to take 1.5 to 2 hours. Important: Always let the yeast dough rise in a warm place (with one small exception), for example in your oven. To do this, preheat the oven to 40 ° C, switch it off and place the dough in the oven with the door half open.
Why Is My Dough Not Rising. What Can I Do?
You have kneaded your dough, let it rise in a warm place and still it does not want to rise? Then there can be several reasons. You may not have kneaded your dough long enough or let it rise in a cold place. However, the yeasts cannot tolerate heat either. From 40 ° C the mushrooms slowly die off. Or maybe you just added too much salt or fat to your yeast dough. What still helps now: sugar. Simply knead under the dough, cover and let rise in a warm place and with a bit of luck you can look forward to a light, fluffy yeast dough after a few hours. If not, then only one thing will help – make a new one.
My Yeast Dough Is Way Too Sticky. And Now?
Your yeast dough sticks and sticks and sticks? Then gradually add some flour. But be careful: If you add too much flour to your dough, it will quickly become dry and firm.
My Cake Mix Too Runny
If your dough is too runny, sieve in some flour, optionally cocoa. Important: Always approach slowly. Your dough is right if it is neither too runny nor too firm – i.e. thick. When mixing, be sure to observe the order of the ingredients. Beat butter with sugar until frothy, stir in eggs one by one and carefully fold in dry ingredients.
My Cake Mixture Curdled – What Now?
Marble cake, lemon cake, chocolate cake – no matter which sponge cake you bake, your ingredients should always have the same temperature. Beat butter with sugar until frothy and stir in eggs one after the other (1 minute each!). You are on the safe side if you stir in the egg yolks and whites separately.
If your dough does curdle, place the mixing bowl in a water bath and continue stirring. The fat melts, making it easier for it to bond with the eggs.
My Cake Collapse – Why?
It still looked so beautiful in the oven … Who doesn’t know that: As soon as you take your cake out of the oven, it collapses – puff, just like that. Why it is like that? Because you probably stirred too much air into your batter. In contrast to yeast dough, a batter should not be stirred for too long. Beat butter with sugar until foamy, stir in eggs one by one and – very important – fold in dry ingredients just until a batter is formed.
My Cake Raw In Middle – Can I Bake It?
A little tip first: Before you take your cake out of the oven, always do the chopsticks test. If there is still some batter stuck to the skewer, put it back in the oven. If the skewer is clean, out with the cake. But what if you took the cake out of the oven without a sample, but when you cut it you noticed that it was still raw inside? Now there are three possibilities: Either you separate the baked parts from the raw parts and form cake pops and / or rum balls from them. Or you can put your cake in the oven again. Very important: cover the cake with aluminum foil. And keep an eye on. Option number three: carefully cut the cake into pieces and place in the oven for 5-10 minutes. Now you can crumble the pieces and use them as a crumble.
My Dough Is Sticky – What To Do?
Working quickly – that is the be-all and end-all of a buttery shortcrust pastry. The ingredients should be processed quickly – from the refrigerator. If your cake dough is still too sticky, work in a little flour.
My Dough Sticks To My Hands
Dough sticks to hands. Means for you: Always free your hands of dough residues. And sprinkle with a little flour in between.
My Dough Too Crumbly – Why?
Your dough is crumbly and dry? Then it’s probably because of the fat. The butter must not be too warm or too cold. Room temperature is optimal. At least as important: the ratio of flour, butter and sugar. As a rule of thumb: 3 parts flour, 2 parts butter, 1 part sugar – in other words: 300 g flour, 200 g flour, 100 g sugar.
My Dough Crumbles When I Roll It Out – What To Do?
Knead the ingredients together and chill for at least 30 minutes – guaranteed nothing crumbles. Always be careful not to let the butter melt between your hands or on the counter. If that is the case – put it in the cold. If you want to be on the safe side, add milk to your dough instead of water.
How To Roll a Cake Without It Breaking
It sounds so simple. And at the same time it is so difficult – rolling out dough. The be-all and end-all: a sturdy rolling pin. My favorite is the rolling pin. Unlike many other rolling pins, this rolling pin has no handles. That makes it easier for me to roll out my dough thinly without a lot of pressure. Important: Always dust the rolling pin and work surface with flour. This way, no remnants of dough stick. What also helps: pull a nylon stocking over your rolling pin or roll out the dough between two layers of cling film.
Why Is My Sponge Cake Not Rising?
It’s actually very simple: beat the egg yolks with sugar until frothy, beat the egg whites until stiff and stir in. Mix flour with starch and baking powder and carefully fold in – do not stir, never stir! Very important: bake the dough immediately. Then it works with the light and airy sponge cake dough. Read further about why does my cake not rise
Why Is My Sponge Cake Crumbling?
Still light and airy in the oven and flat like a flounder after taking it out. Why is that? You probably didn’t bake your sponge cake all the way through. Just leave it in the oven for a few minutes longer and cover it with aluminum foil. This way it will neither dry nor brown. I always bake my biscuit at 200 ° C top / bottom heat.
Why Is My Cake Breaking?
It happened again – your sponge cake plate was baked when you rolled it up. Did you bake your sponge cake with convection and not with top / bottom heat? Or maybe you left it in the oven too long. Always keep an eye on the baking time and take your biscuit out of the oven a few seconds early rather than too late. Another possibility: You haven’t let your biscuit cool down. Only when your biscuit has cooled down completely, spread it with cream and roll it up into a roll. Four methods in the test – guaranteed not to break your Swiss roll.
Why Won’t My Egg White Stiff
You hit and hit, but your egg whites just won’t stiffen? Perhaps your blender and bowl are not free of fat. Or you slipped some egg yolk into the egg white when separating the eggs. Always add a pinch of salt or a few drops of lemon juice to the egg white. Also possible: wipe the whisk with vinegar and then rinse it off.