Biscuit baking temperature: features of biscuit baking, types of dough, temperature difference, baking time and confectioners' advice

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Which of us does not like delicious cakes and pastries, which are so pleasant and effective to seize any stress and trouble! And what hostess would not want to bake a miracle of culinary art on especially significant family celebrations - a crumbly and light homemade cake. Trying to cook a magnificent biscuit at home, many women are faced with the fact that it does not always turn out to be of excellent quality. What is the reason that instead of the prescribed light and airy cake, a flat and dense pancake is obtained? How to bake a biscuit? More on this later. And the thing is that there are rules for baking a biscuit, knowing which, it is not so difficult to bake a quality cake.

What does the hostess need?

It takes a lot of experience and skill to bake a porous and weightless cake,which are developed through regular practice. Over time, you can learn to feel the dough, but a lot of factors in baking a biscuit are of great importance - the freshness of the products, the order in which they are mixed, the number of ingredients, the size of the baking dish, as well as the temperature of the biscuit and the time in the oven.

Definitely, the products for the dough should be of high quality and fresh, and the dishes and whipping equipment should be perfectly clean and wiped dry. The baking dish is prepared in advance - the bottom and walls are covered with special baking paper to avoid sticking of the finished cake, or greased with plenty of butter, you can rub them well with flour. If the biscuit baking technology is done correctly, then the cake will come out very appetizing and aesthetic in appearance.

Mix order

In order of mixing products, follow this pattern:

• eggs, be sure to room temperature, beat thoroughly until a strong foam appears;
• add granulated sugar, beat again;
• last add wheat flour, which should be mixed with starch and sifted through a sieve - to give splendor.

Cooking Features

It is best to beat the eggs with a mixer - this is faster, and the mixture turns out to be better, but you can work with an ordinary whisk, however, you will have to beat for a very long time, until the mass becomes three times larger and the density and color do not will be like cream. When adding sugar mixed with vanillin, it should be introducedin small portions so that the grains are completely dissolved in the mixture, and beat for 10 minutes. Flour is introduced gradually at the minimum speed of the mixer. The dough should be kneaded for no more than 15-20 seconds, otherwise the biscuit will turn out too dense and heavy.

Confectioners simply stir the flour with their hands and do it for no more than two minutes, but housewives can decide on this only when they already have rich experience and practice, since inept actions with the dough will lead to the loss of airiness and ease. You can add zest to the dough for taste, but after the flour is completely mixed. When the dough is ready, it must immediately be sent to the oven, since it cannot stand after beating. After carefully pouring the mass into the mold, it should be carefully, without shaking and loud sounds, transferred to the oven and continue to be quiet, since any sharp knock or cotton can cause the dough to instantly settle and no splendor, and airiness will no longer work.

Temperature and baking time

Because the temperature and baking time of the biscuit is very important, serious attention must be paid to this point. At the time of planting the dough in the oven, its temperature should be 180 degrees. At this temperature, the cake is baked for 30 minutes, during which it is not recommended to even approach the oven, let alone open it or look into it. After half an hour of baking, the temperature is reduced to 160 degrees and baking continues.

How big a rolein the process of baking a high-quality cake, the temperature of baking a biscuit in the oven plays, illustrating the fact that the dough can puff up during baking and become a “hump”. This trouble happens when the oven heats unevenly. In order to avoid this next time, you need to place an additional baking sheet at the top level. When the bottom of the cake burns in the lower part of the oven, put water in a heat-resistant container. After the biscuit is completely baked, it must be kept in the oven for another 10-15 minutes, then removed and carefully released from the mold.

The biscuit is cut with a special string, so the cakes come out even and neat. To bake a biscuit, you will need chicken eggs - 10 pieces, sand and flour - 250 grams each, vanilla sugar - 2 teaspoons, starch - 1 tablespoon.

What is the required temperature and baking time for the biscuit?

Ensuring the correct temperature when baking biscuit dough is one of the most important conditions for a successful result. Without this, a good pie will never come out. But the degrees of baking a biscuit in different devices may differ, as well as the cooking time. At the present time, housewives have a wide choice on which thermal device to cook food and where to bake a biscuit. Only their features should be taken into account: the time for baking a biscuit in an oven, slow cooker, bread machine is set depending on the technical characteristics of the device. It is possible that in the first case, the cooking process of the product will take longer.

Baking a biscuit in a gasoven

The optimal temperature for baking a biscuit in a gas oven is in the range of 175-185 degrees Celsius. It was determined on the basis of the physical processes that occur during the thermal impact on the dough. The dough becomes airy thanks to the air bubbles that have stuck into the dough mass along with protein foam and oxygen-enriched sifted flour. These bubbles during the baking of the biscuit expand significantly and make the mass lush and plump. But if at the same time the temperature inside the oven is below 175 degrees, the expansion of the bubbles will not reach the desired level in volume, and at 185 degrees a hard crust will already begin to form on the surface, although the inside of the cake remains insufficiently baked. In addition, the thickness of the cake itself is of considerable importance.

When baking the base for the roll, the hostess must set the baking temperature of the biscuit to 200 degrees immediately. The process will take, as expected by technology, 30-35 minutes. One of the main drawbacks of gas-fired ovens is that the bottom gets too hot in them, and to adjust the temperature, you have to line the bottom of the chamber with thick foil or use a special baking stone to reduce the heat level. And the mold itself is installed on the middle shelf of the chamber, because the top is no less hot than the bottom.

Baking in an electric oven

If the hostess has an electric oven, then the baking temperature of the biscuit in the electric oven may remain identical to thatwhich is installed for the gas oven. That is, we mean 175-185 degrees. But ovens with electric heating are equipped with a convection function, which contributes to an even distribution of temperature throughout the oven space, which ensures good baking of the dough. It should be understood that when using convection, which provides a good blowing of the oven, the baking temperature of the biscuit increases significantly. Therefore, if this mode is enabled, then the oven should only be heated to 160 degrees.

Baking a biscuit in a slow cooker

To cook a pie in a slow cooker, just mix all the ingredients and load them into a special compartment, then turn on the baking mode. As a rule, baking a biscuit in a slow cooker takes place at a temperature of 160 degrees, and the time for this is about one hour if the bowl in the device is quite large, or 80 minutes if it is small. When the cake is ready, the multicooker will give a signal, but you don’t need to turn it off yet - let it stay in the heating hold mode for 10 minutes. The cake in the slow cooker comes out lush and high, besides, its top remains white. If desired, it can be browned by turning it over and sending it to the oven for another 10 minutes. After that, the ruddy fluffy biscuit is ready to be cut.

Microwave biscuit baking

Microwave ovens are also adapted for baking cakes. Only they must be round, otherwise the corners of the cake will dry out. To use a microwave for this purpose, you need to decide how many degrees forbaking biscuit it should provide. True, this device does not take into account degrees as such, but the power of the device itself. So, with a power of 700 W, the baking time will be 6 minutes and 25 seconds, and with 850 W - 5 minutes and 20 seconds. Every 50 watts of power increase reduces the biscuit cooking time by 20 seconds. When the biscuit is ripe, it can be removed after 5-7 minutes. In this case, the cake will be completely white.

Baking sponge cake in a double boiler and in a water bath

The steamer can also be used to make this pie. At the same time, the baking temperature of the biscuit, taking into account the convection function, is 120 degrees. And if necessary, you can cook a decent biscuit in a water bath - at a temperature of 100 degrees. The container with the dough is placed in a large pot of boiling water for 40 minutes, tightly covered with a lid. In this case, the cake comes out very tender and incredibly airy, but this method is not very convenient, so it is rarely used.

What to do so that the biscuit does not settle?

Many housewives had to watch how baking a biscuit in the oven leads to a very deplorable result - the cake settles and becomes dense and flattened. Why does this bad thing happen to him? Consider the reasons for this unpleasant phenomenon.

Baking a biscuit is a very delicate matter that requires a special approach and some practical skill. But even with strict adherence to baking parameters, the finished cake suddenly loses its volume and porosity and turns into a flat pancake. What factors affect height and splendorproducts? Consider mistakes when baking a biscuit cake.

One of the most common mistakes is not whipped egg whites well enough. Their airiness is achieved due to air molecules trapped in the dough. They keep its magnificent forms after cooking. Poorly whipped proteins do not allow the dough to rise enough when heated, so after cooling it will quickly settle down, as the air leaves it. But too broken proteins are also undesirable, in this case, sugar will have an astringent effect on the dough, and it will become like rubber.

Another cause of cake settling is improperly mixed foods. The dough for making biscuit is very delicate, which is why it is mixed in a certain order, carefully and accurately, otherwise it will not be possible to achieve airiness.

Some recipes suggest brushing a bowl with lemon for better whipping or adding a pinch of citric acid directly to the protein mass. It's better not to do this, otherwise all your work will be lost, because the protein, coming into contact with the acid, can simply curl up.

Another common mistake that many housewives make is long pauses in the process of preparing the dough. Starting to make dough for a biscuit, all products should be prepared in advance and distributed in the order of preparation. Having started the process, do not be distracted by anything, perform operations in strict order and do not interrupt it for more than 15-20 minutes. Otherwise, you risk getting a very unfortunate creation.

The reason for failure may be hiddenas a flour that does not contain enough gluten. And this is not the mistake of the hostess, but the fault of the manufacturer of the product. It is impossible to determine the level of gluten visually, so first you need to check it on other types of baked goods. After making sure that the dough does not float, you can use this flour to make a biscuit.

It is possible that the wrong mode is selected when the temperature and baking time of the biscuit do not correspond to the norms. From too high temperatures, the proteins stick together. Because the air in them evaporates very quickly. For this reason, the temperature set in the oven should not be higher than 180 degrees.

Well, the last reason is peeping at the biscuit cake while it is in the oven. But opening the oven door ahead of time leads to a sharp temperature drop, and this will negatively affect the splendor of the cake.

The secrets of baking a magnificent biscuit

Having studied the possible mistakes, you can move on to various culinary secrets and little tricks used by professional confectioners. Here are some of them:

• The baking dish must be prepared in several stages - grease the bottom with softened butter, cover it with special baking paper, grease it again with butter on top, place the mold in the refrigerator for 20 minutes, then pour the dough into it.
• To achieve good splendor, flour is mixed with starch - 15 g of starch for 1 cup of flour.
• Sift flour with starch before adding them to egg yolks.
• Cool the egg whites carefully separated from the yolks for 10 minutes in the refrigerator and beat firmly in a dry and clean bowl.
• Add sugar gradually, a teaspoonful at a time, and beat everything together.
• Add 2-4 tablespoons whipped whites with sugar to a mixture of yolks with flour and starch, mix gently from top to bottom.
• Bake the cake for 15 minutes in the oven at 180 degrees, then lower it to 150 degrees.
• Do not touch the oven door for 20-30 minutes from the start of baking.
• Do not check the readiness of the biscuit by piercing it with wooden toothpicks, to do this, just press the top of the cake with a silicone spatula - if it springs, then it is ready.
• Put the finished cake in shape on a wet towel for 3-4 minutes.

The perfect biscuit can be prepared at home. Here are some recipes that will diversify the range of baked biscuits.

Classic biscuit

Products you will need: eggs - 4 pcs., premium flour - 140 g, sugar - 200 g, vanilla.

Cooking:

1. Separate the protein and cool it.
2. Heat the yolk to ambient temperature.
3. Sift flour together with vanilla.
4. Beat the yolks with sugar until it is completely dissolved.
5. Beat chilled egg whites with a cold whisk.
6. Add flour with vanilla to the yolk-sugar mixture.
7. Carefully introduce protein foam, the operation is carried out manually using a wooden spoon or silicone spatula.
8. The resulting mass (by density assour cream) put in a mold and send to the oven.

Quick biscuit

For cooking you will need: eggs - 4 pcs., Sugar and flour - 150 g each, baking powder - 1 tsp.

Cooking:

1. Crack the eggs, mix them with sugar and set in a water bath with a very slow fire.
2. Beat the heated mass with a whisk until completely smooth and remove from the water bath.
3. Beat with a mixer at the highest speed for 8-10 minutes.
4. Add flour with baking powder, mixing from top to bottom.
5. Pour into a mold and bake.

Easy biscuit that everyone can make

Products for cooking: butter - 300 g, sugar - 350 g, eggs - 6 pcs., flour - 300 g, starch - 100 g, milk - 100 ml, baking powder - 15 g, s alt - a pinch.

Cooking:

1. Mix butter with s alt and sugar, beat until fluffy.
2. Crack in eggs one at a time, stirring constantly.
3. Add flour mixed with starch, as well as baking powder, to the butter-egg mass, alternating with milk.
4. Pour into a paper-lined and oiled dish and bake.