Baking Tips Chart
| COMMON PROBLEMS | CAUSES OF PROBLEMS | |
| (Common Failures) | (Causes of Failures) | |
| Biscuits | ||
| Rough Biscuits | Insufficient mixing | |
| Dry Biscuits | Baking in too slow an over and handling too much | |
| Uneven browning | Cooking in dark surface
pan, too high a temperature and rolling the dough too thin |
|
| Breads (yeast) | ||
| Porous bread | Over-rising or cooking at too low a temperature | |
| Crust is dark and
blisters just under the crust |
Under-rising | |
| Bread does not rise | Over-kneading or using old yeast | |
| Bread is streaked | Under-kneading and not kneading evenly | |
| Bread bakes unevenly | Using old, dark pans,
too much dough in pan, crowding the oven shelf or cooking at too high a temperature |
|
| Cakes | ||
| Cracks and uneven surface | Too much flour, too hot
an oven and sometimes from cold oven start |
|
| Dry cakes | Too much flour, too
little shortening too much baking powder or cooking at too low a temperature |
|
| Heavy cakes | Too much sugar or baking too short a period | |
| Sticky crust | Too much sugar | |
| Coarse grained cakes | Too little mixing, too
much shortening, too much baking powder, using shortening too soft, and baking at too low a temperature |
|
| Fallen cakes | Using insufficient
flour, under baking, too much sugar, too much shortening or not enough baking powder |
|
| Uneven color | Cooking at too high a
temperature, crowding the shelf (allow at least 2 inches around pans) or using dark pans |
|
| Uneven browning | Not mixing well | |
| Cookies | ||
| Uneven browning | Not using shiny cookie
sheet or not allowing at least 2 inches on all sides of cookie sheets in oven |
|
| Soggy Cookies | Cooling cookies in pans instead of racks | |
| Excessive spreading of cookies | Dropping cookies onto
hot cookie sheets; not chilling dough; not baking at correct temperature |
|
| Muffins | ||
| Coarse texture | Insufficient stirring and cooking at too low a temperature | |
| Tunnels in muffins, peaks in center and soggy texture |
Over-mixing | |
| Pies | ||
| Pastry crumbles | Over-mixing flour and shortening | |
| Pastry tough | Using too much water and over-mixing the dough | |
| Pies do not brown (fruit or custard) |
Bake at constant
temperature (400-425 degrees) in Pyrex or enamel pie pan |
|
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