Nigerian Food and Recipes

Baking Tips

SECRETS OF GOOD BAKING

  • Use eggs at room temperature
  • Sift flour from a fair height to give it chance to aerate and lighten
  • Know and understand your oven
  • Place cake in the center of the oven where the heating is uniform
  • Good quality cake tins conduct heat effectively
  • Read through recipe before starting
  • Assemble all ingredients and equipment
  • Prepare baking tins by lightly oiling the pan and dusting it with flour
  • Preheat oven before putting the cake tin
  • Add eggs gradually beating after each addition
  • Avoid opening the oven until the timing is about 2/3. A drop in temperature may result in a cake sunk. Wait till you perceive that the cake smells baked
  • If using electricity oven, ensure there is standby e.g. gas in cases of power failure
  • Moving cakes during baking may cause a collapse
  • The bowl used in beating the eggs must be free from oil for it to foam

To check the cake When the cake starts smelling baked usually about 1 hour after you put in the cake, then it must have set; open the oven gently and put a knife or toothpick in the center of the cake. If it comes out sticky then it is not perfectly baked but if it comes out dry, give it some 5minutes and gently tooth the surface of the cake with your finger to confirm that it is completely dry-if it is,then your cake it good for eating.

Baking Faults

Fault Reason
Bad Shape:

Too Much Liquid
Oven too cold (Drop in Temp.)

Cake Sunk:

Shaking of Oven
Oven Drop in Temp before setting

Close Texture:

Too Much Fat
Independent Mixing

Cracked Pastry:

Too little liquid
Too much baking powder

Too Dry:

Little Liquid
Oven too hot
Too Much Flour

Uneven Texture:

Too much liquid
Too little liquid
Uneven mixing

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