How To Check The Readiness Of Baking

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Check The Readiness Of Baking

CHAPTERS (Table Of Contents)



Baking is a favorite pastime of many cooks. Pies and pies, rolls and biscuits, muffins and muffins, custard buns and tubes.

 
 

How to determine the readiness of baking

Baking is a favorite pastime of many cooks. Pies and pies, rolls and biscuits, muffins and muffins, custard buns and tubes. Every bakery is good in its own way. Sometimes novice housewives have a question, how to check the readiness of baking.

As a rule, the baking time is indicated in the recipe itself. But often this time for different chefs turns out to be completely different. The fact is that all ovens are different and each has its own character, which must be constantly taken into account. For one cook, the product will be ready in 20 minutes, and for another in half an hour.

And therefore, in order for baking to always turn out to be successful, we need not only to find a common language with our oven, but also learn how to correctly determine the readiness of baking. Our advice will help you figure out how to check the readiness of various pastries.

Recipes with biscuit ingredient

Ingredients:
  • Biscuit
We will need:
  • Wooden skewer

How to check the readiness of baking step by step instructions with a photo

Step 1

 

The readiness of the cake is first determined by its appearance: it should come up, acquire a pleasant golden brown tan. Next, you need to check if the dough is baked. A wooden skewer inserted in the thickest part of the cake should come out easily and be dry.

Step 2

 

The baked cupcake is small-holey and fluffy inside.

Step 3

 

The finished biscuit should be lush and higher than the original volume. Press lightly on top of the biscuit with your palm - it should spring.

Step 4

 

Pierce the biscuit with a splinter in the very center. It must remain dry.

Step 5

 

The surface of the finished yeast products should be ruddy, especially if you smeared it with an egg before baking.

Step 6

 

The bottom crust should be slightly browned, and the product should easily lag behind the baking sheet. Small items are ready when a clear sound is heard when the bottom crust is tapped.

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