All about Cakes & Cookies Baking

[dasalo]

Check your oven temp if your cakes cracks on the top, it may be too hot.


Chiffon cakes best at 170 C

Butter cakes at 180 C

[autumnbronze]

buds:

Autumnbronzee babe.. mebbe a good idea to do baking with our kids during school hols, whaddya think? I oso got someone else who share same idea leh.. you lemme know, k? Was planning to buy the kiddies.. small whisks and chef hats and aprons (cute rite!) to complete the supposed holiday cooking pgrm.. :please:

ONz sista :hi5:

Just to let you know, I have a pkt of the gingerbreadman premix which hasn't been used yet .......

[Funz]

If using convection ovens, go about 10 degrees celcius lower then the temp given in the recipe.

[buds]

Aawritez! Onz! :celebrate:

[smurf]

tried to bake swiss roll, but the sponge came out too 'flat'. as if risen and then fell flat when cool down completely. is it because i beat the egg white merigue too long(a tiny bit lumpy) or because i fold in the batter too long (timing)??


not fluffy at all.

[autumnbronze]

:thankyou: Funz and dasalo for the useful tips :hugs:


Will keep that in mind for future bakes

[EatNonStop]

smurf:

tried to bake swiss roll, but the sponge came out too 'flat'. as if risen and then fell flat when cool down completely. is it because i beat the egg white merigue too long(a tiny bit lumpy) or because i fold in the batter too long (timing)??


not fluffy at all.

Cakes will sink or fall because:

1). Overbeating – too much air is incorporated into batter.

2). Underbaking - Oven temperature too low and/or too short a baking time.

3). Over or under measurement of liquid or under measurement of flour.

4). Using too small or large of a baking pan.

5). Moving or jarring cake before sufficiently baked or opening the oven door before cake sets.

Note: Only open oven door if absolutely needed, one-half to three-quarter's way through baking.

6). The most common error has to do with the oven temperature.

7). Depending on the recipe if you fold in egg whites, if not beaten fully or folded in too harshly, the cake could fall.

8). Even creaming the butter and sugar too much or too little can cause problems

[EatNonStop]

Not sure if this is the right thread!


Ang Ku Kue, before steaming
http://i41.tinypic.com/1y02o7.jpg\">

[smurf]

thnks eatnonstop.:)


i think I beaten the egg white too long and mix it too long into the batter. i dun open oven, i waited until fully cooked and even brown.

the cake turned out to be a bit rubbery. not fluffy.

[EatNonStop]

smurf:

thnks eatnonstop.:)


i think I beaten the egg white too long and mix it too long into the batter. i dun open oven, i waited until fully cooked and even brown.

the cake turned out to be a bit rubbery. not fluffy.

If rubbery, u might have overmix the batter.