Practical Tip: Prevent Cakes From Drying Out
Jul 13, 2020
Raw material
The quality of the raw materials directly affects the quality and stability of the cake. Poor quality raw materials, especially flour, will make the baked cake dry. Therefore, the use of good raw materials is a prerequisite for making a cake. Save costs and lose the use of inferior raw materials. This will only "lost big because of small."
Formula balance and accuracy of ingredients
If the amount of a certain ingredient in the baking recipe is biased, it will easily lead to the failure of the entire product, so each ingredient must be very accurate. The production of cakes must strictly follow the "recipe balance rules", so adding too much flour is likely to cause the cake to be too dry, so use a small spatula to scrape off the excess flour on the measuring cup when weighing. Of course, the liquid ingredients in the formula should not be too few, and some water-containing ingredients can not be blindly removed in order to reduce the fat content in the formula. You can replace some vegetable oils with jam, etc. In addition, the egg white will dry the cake, so reduce its weight appropriately. Of course, you can also add appropriate amount of syrup, sugar alcohol, natural soft moisturizing cream and other ingredients to moisturize the cake, which can delay the aging of the cake and enhance the flavor of the cake.
Mixing process and serving
When mixing, mix the dry materials such as flour and sugar first, and then add the wet materials to the dry materials in turn. It is best to judge the degree of mixing by measuring the specific gravity of the batter when mixing. Excessive mixing is likely to cause the cake to be rough and loose, which is easy to dry and slag; if the mixing is not enough, the internal structure is hard and the cake is also easy to cause aging. The batter should not be loaded too much or too little when loading the plate. Generally, it is better to fill it with 6-7%. If the amount of batter is not suitable, even if the baking pan is too large, it may cause the cake to become dry and hard.
Baking temperature and time
Usually when baking cakes, different types and sizes of cakes will choose different baking temperature and time. Too high or too low oven temperature will affect the quality of the cake. General practice: first preheat the oven to the temperature required by the recipe, then put the cake in, and set the baking time to about ten minutes less than the time required in the recipe. After baking, open the oven door and use a toothpick or finger pressure to judge whether the cake is ripe. If it is not ripe, put it back into the oven and bake it again until it is ripe.
Storage conditions and methods
After the cake is cooled and packaged, the storage method is also very important. If it is not stored properly, even if the baked cake is a fluffy, moist and perfect cake, it will easily dry and harden the cake. At present, many manufacturers add frosting to the cake after cooling to keep it moist. Of course, if the chiffon cake cannot be eaten at one time, it is best to pack it with plastic wrap and put it in the refrigerator. It is best to avoid too high or too low storage temperature for cakes with long shelf life, which will easily speed up the drying and hardening of the cake.
