The impression of the most delicious cakes or warm bread can ruin their unpresentable appearance. A terrible dream of a hostess - a cracked crust of a freshly baked cupcake or cookie. However, it is worth noting that cracked pastries are far from always bad, for example, shortbread dough must crack and crumble, otherwise it simply will not bake.
There are several reasons why baked goods crack, the main reason is the difference in humidity inside and out. The top of the pastry is heated, which means it dries more, moisture stays inside longer. Then it evaporates, looking for a way out through the outer layers. Some pressure is created, which the crust simply cannot withstand and … cracks. You can avoid these troubles by lowering the baking temperature at the end of the process; sometimes baked goods will crack as a result of improper cooling. Cool baked goods at room temperature, avoiding drafts. When cooled, the core of the baked goods cools down and shrinks, the crust is not so plastic and cannot shrink, therefore cracks appear. Cracking of baked goods is also possible if the dough is not kneaded correctly. The thicker the dough, the more likely it is to crack. Accordingly, in order to avoid damage to the crust, it is necessary to observe the water mixing mode. Another cause of cracking may be non-fermented dough. Before you put the yeast dough in the oven, you must allow the dough to distance. Butter dough takes more time to proof. Very often, baked goods crack due to a mismatch in the recipe. Often, housewives bake without knowing the true temperature of the oven. And everybody has different wardrobes. Yeast dough is baked at a temperature of 170-175 ° C. A lower or higher temperature leads to non-baking or cracking of the product. Every hostess is famous for her pies. Each has its own recipe. And it's not a fact that your pies turn out to be the same as those of your friend or grandmother. Do not strive for this. Create your own personalized cake, the taste of which will be tested by time and your loved ones. Besides, there is also a trick. When making a "branded" cake, the chance of making a mistake is minimized. After all, the hand is already full, and the recipe and temperature regimes are stable.
