Several baking common problems and solutions
Baking is a "technical job" that requires the enthusiastic input of baking enthusiasts. Only in every production process is responsible for making good baking products. That is to say, the selection of materials, accurate weighing, and operational care are the only way to bake snacks.
Baking is a matter of learning. To understand the principle of baking, you must first understand the three ways of heat conduction, convection and radiation.
Conduction means that when heat is conducted by a heat source, the surrounding molecules vibrate and release heat energy, which is gradually moved from a high temperature to a low temperature. The conduction of stainless steel has a phenomenon of uneven heating, which tends to cause some places in the pot to be cold and some places to be hot. Therefore, when using the stainless steel pot to cook the milk pudding stuffing, in addition to the constant stirring, turn the skillet to avoid uneven heat conduction and burn the bottom of the pot.
Convection means that when a substance is heated, the fluid substance or gas rises due to volume expansion due to heat, and the density decreases. Its position is supplemented by a colder, denser fluid exchange around, and then heated up, and the surrounding material is replenished. . Such a continuous heating motion is convection.
Radiation does not require any medium, and heat can be radiated directly to the object to heat it. The most common method of radiation for food is to use a dielectric microwave oven or infrared light, and in the specific operation of the baked product, it is often carried out in two or three ways depending on the environmental conditions at the time.
The problems that are often encountered during the baking phase of bread are as follows:
The oven preheating temperature is insufficient. The molded product is immediately placed in the furnace, so that the baking time is prolonged and the water is excessively evaporated. Therefore, the baking loss is large, the surface of the product is thick, and the color is light. This is because the heat is insufficient, the skin cannot be sufficiently coked, so that the golden yellow color is lacking, and the internal structure is rough. In addition, the furnace door opening time is too long, causing the furnace temperature to drop.
The oven temperature is too high. The surface of the product is prematurely formed into a hard skin during baking, so that the internal tissue expansion is suppressed, and the surface of the product is colored brightly, so that the operator mistakenly believes that the product has been baked and ends the baking. The inside of this product is sticky and dense, and it does not reach the softness and normal taste.
The oven is too long after it is warmed up. The internal furnace that has been dry for too long gathers too much heat, and when the lower temperature product enters the furnace, all the heat sources will concentrate on the surface of the product at the initial stage of the baking process, forming too strong a fire, and then the heat disappears quickly. The unstable furnace temperature causes the interior of the product to be unripe. The improvement method can put a cup of water to moderate the heat when preheating; or open the furnace door to let cold air enter before the product enters the furnace, and drive away too much heat to stabilize the furnace temperature.
The product is not in the correct position on the baking tray. Causes uneven heating. The improvement method is to change the arrangement and adjust the product space to make the heat more uniform. Only when the hot air is well cycled can the product turn golden brown.
The baking time is too much or too late. The temperature of the furnace is adjusted according to the quantity of the product. The amount of the baking tray is small, the heat of the metal conduction heat radiation is large, so the bottom fire is lower; and when the product is placed more, the bottom fire can be higher. In some cases, the length of the baking time should be adjusted flexibly. Most of the products are heated in the furnace and the heat absorbed by the skin and the surrounding area is transmitted to the center of the product. Therefore, the baking condition of the product can be observed from the change of the outer skin of the product. Internal heat, water molecules form steam and the product center expands and bulges, but it has not yet solidified. After the dough or batter is gelatinized, the heating is continued to make the gas evaporate and then color, and the periphery of the product is slightly released. If the baking is continued, the finished product will start to zoom and the finished product will be black and dry.
The heat and cold changes during baking are too great. It will cause the product to shrink violently, so care must be taken to maintain temperature stability and avoid vibration during the baking process.
After the product is released, the side of the product shrinks and dents. Under normal circumstances, immediately after the furnace is discharged or reversed from the inside of the baking mold, this can avoid excessive shrinkage. If it still cannot be solved, it may be caused by too little oven time or too much moisture in the formula. Bake time or reduce water in the formulation.
In addition, the type and performance of the oven will also cause differences in time and temperature.
In short, as a baker should continue to accumulate a wealth of experience, but also pay attention to the contingency, flexible mastery, in order to achieve superb skills.
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