Cooking is sometimes called "culinary experiments" for a reason. Biology, chemistry, physics - all these sciences reign in an ordinary kitchen. In order to understand why the bread did not rise or the biscuit cracked, it is worth knowing dozens of different rules and formulas or familiarizing yourself with the typical mistakes that housewives make when baking.
Biscuit cracked
Cracked biscuit is the nightmare of many housewives. Shallow cracks can be covered with cream or glaze and they certainly will not spoil the appearance of the product, but even the perfect taste of baking will not save you from fiasco if the cracks lie like cracks in the earth's crust. The reason for such a deplorable failure can be a too high oven temperature. The obvious solution seems to initially reduce the degree of heating, but in this case, the biscuit may not form a golden even crust, which is necessary not only for beauty, but also for the correct baking of the dough. Many housewives start baking by covering the mold with foil and then remove it. The biscuit turns out to be golden, but not fluffy enough. The most correct thing in this situation, if you bake often, is to invest in buying a good oven thermometer and oven, strictly following the temperature specified in the recipe.
Another common cause of biscuit cracks is impatience, which forces the cook to open the oven door once more to check the baked goods. Due to temperature fluctuations, not only the biscuit dough may crack, but the custard dough may settle or the puff pastry may not be sufficiently baked. Get in the habit of following the baked goods only through the oven window until a strong, beautiful crust forms on the surface of the product, and check the readiness by piercing the biscuit with a stick, only a few minutes before the expiration of the time indicated in the recipe.
The biscuit rose by the "dome"
Another trouble that happens with a capricious biscuit dough is that a dome-shaped bulge has formed in the center on the cord. The reason for this can be either an oven that is too hot (it is still worth buying a thermometer!), Or an unsuitable shape, in which the baking is “cramped” and it, willy-nilly, “climbs” out. If you are an inexperienced pastry chef, avoid recipes where such important information is not indicated - for the form of how much the given amount of dough is designed for.
Biscuit donkey at one end and climbed at the other
The reason for the "lopsided" biscuit can be - a crookedly installed rack, an unevenly working heating element and a fan that works too intensively. At what angle the baking sheet is in the oven, it is easy to find out with the help of an ordinary building level. Whether the element heats evenly can only be understood after a series of "experiments". If the pastries are always baked more on one side, it's time to call the master.
Donkey biscuit in the center
The reason for this behavior of the dough is too much baking powder - soda, baking powder (baking powder). These additives will stimulate the release of carbon dioxide, forcing the biscuit to rise quickly, but an insufficient amount of gluten for such a number and volume of "bubbles" will not allow the dough to "hold" them and the biscuit will settle.
The biscuit stuck to the bottom and / or edges of the mold
The abundance of various baking parchments has greatly facilitated the life of modern housewives, but if there is not an oiled special sheet at the bottom of the form, then the biscuit will stick and you will have to tear off the parchment, violating the beauty of the baked golden dough. Do not forget and grease with oil, and then lightly dust the edges of the mold with flour. If the biscuit sticks to them, it may not rise.
