What’s Wrong??
Lesson 4
Basic Steps in Baking
1. Read the recipe
carefully to know if you
have all the ingredients
and the utensils needed
and if you understand the
entire procedure.
2. Check all the necessary
ingredients gather and
arrange them according to
the sequence of their
preparation.
3. Prepare all the utensils
needed for measuring,
mixing, and baking.
4. Preheat the oven. Set
the oven knob at the
desired temperature.
5. Prepare the pan/pans needed;
make sure to use the correct pan
size.
If it needs greasing, brushing
the pan bottom with a little
shortening.
For baking purposes, don’t use
butter or margarine for greasing
because these easily burn and will
produce a very brown crust.
6. Measure the ingredients
using correct utensils
according to the amounts
required in the recipe.
7. Mix the batter or dough
when filling pans, makes
sure you don’t overfill. Fill
about 2/3 full to give an
allowance for the rising.
8. Bake in the preheated
oven. Put the pan at the
center rack.
9. Test for doneness.
For butter cakes, prick the center of the cake with a
toothpick.
If it comes out clean then it is done. For chiffon and
sponge cakes press lightly with fingers.
If it springs back then it is done. Pies and pastries are
done when the crusts have turned golden brown, crisp and
flaky.
10. Cool the baked products.
For butter cakes, put the pan on a wire rack and leave
to cool for 10 minutes.
Afterwards, invert pan to remove the cake and cool it
completely.
For sponge and chiffon cakes, invert pans at once in
wire racks. Then, decorate.
Baking guidelines:
1. Preheat oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven
one inch apart from all sides.
4. Follow correct oven temperature prescribed by the
recipe. Incorrect oven temperature results to poor
volume, texture, form and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from
the pan, slide a spatula around the pan and turn upside
down.
Testing for Doneness
1. Use a cake tester to determine doneness of a cake by
inserting at the center of the cake. When the cake
tester comes out clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan
Lesson 5
Common Cake Problems
and its Causes
What are the common causes of having
a failure cake?
Do you know how to fix a bad cake?
Problem
Volume and Shape
Poor Volume
Uneven Shape
Causes
-Too little flour
-Too much liquid
-Too little leavening
-Oven too hot
-Improper mixing
-Batter spread unevenly
-Uneven oven heat
-Oven racks not level
-Cake pans warped
Crust is too dark
Too light
Burst or cracked
Soggy
-Too much sugar
-Oven too hot
-Too little sugar
-Oven not hot enough
-Too much flour or flour too strong
-Too little liquid
-Improper mixing
-Oven too hot
-Under baked
-Cooling in pans or with not enough
ventilation
-Wrapping before cool
Texture Dense or
heavy
Coarse or irregular
Crumbly
-Too little leavening
-Too much sugar
-Too much shortening
-Oven not hot enough
-Too much leavening
-Too little egg
-Improper mixing
-Too little leavening
-Too much sugar
-Too much shortening
-Wrong kind of flour
-Improper mixing
Tough
Poor Flavor
-Flour too strong
-Too much flour
-Too little sugar or shortening
-Over mixing
-Poor-quality ingredients
-Poor storage or sanitation
-Unbalanced formula
___ Test for doneness.
___ Mix the batter or dough when filling pans.
___ Read the recipe carefully to know if you have all the
ingredients and the utensils needed.
___ Check all the necessary ingredients needed in baking the cake.
___ Preheat the oven. Set the oven knob at the desired
temperature.
___ Prepare all the utensils needed for measuring, mixing, and
baking.
___ Prepare the pan/pans needed; make sure to use the correct pan
size.
___ Measure the ingredients using correct utensils according to the
amounts required in the recipe.
___ Pull the pan at the center rack.
___ Cool the baked products.
Problem
1.
List down 10 problems
in baking with 2 causes.
a.
Causes
b.
2.
a.
b.
3.
a.
b.
4.
a.
b.
5.
a.
b.
6.
a.
b.
7.
a.
b.
8.
a.
b.
9.
a.
b.
10.
A.
b.