Baking with a new, untested recipe is a very exciting endeavor. After all, it is easy to spoil even the most delicious cake by under-exposure or overexposing it in the oven.
Depending on the type of dough used, the methods for determining the doneness of a cake may vary. So, for example, the readiness of the shortbread dough can only be checked visually. Perfectly baked shortbread dough has a very beautiful golden color. A brown color indicates that you have overexposed the cake in the oven.
Biscuits and shortcrust pastry
The easiest way to check the readiness of the biscuit is with a wooden skewer or a match, with which you need to pierce it. If crumbs of dough are stuck to the skewer, the biscuit needs to be held in the oven for a little more, if the skewer is dry, it is ready. Keep in mind that the biscuit does not like sudden changes in temperature, so it is advisable to avoid frequent opening and closing of the oven door, otherwise it may settle. You need to resort to a skewer when the biscuit has already been in the oven for as long as indicated in the recipe. Ideally, it is even better to turn off the oven and leave it there so as not to create temperature changes. However, if your oven takes a very long time to cool down, this method will not work for you.
The readiness of the biscuit can be determined with a simple pressure. Press on the surface of the cake with your finger (not very hard and not clearly in the center), the finished biscuit will quickly regain its shape, since it is most similar in texture to an ordinary sponge, a dimple will remain on the damp biscuit. A good biscuit that has not been overexposed in the oven has a pleasant warm golden brown color on the outside and lighter on the inside. It is normal if the biscuit settles a little after baking (about fifteen percent), but this can also be avoided by saving it from temperature extremes. If you want to divide one large sponge cake into several cakes, cut it with a thread, so it crumbles less.
Yeast baked goods
Problems can arise with determining the readiness of yeast baked goods, since, depending on the recipe, they can have a different consistency. Keep in mind that thin yeast dough cooks much faster than thick dough. In this case, a pressure test can also help, however, unlike a biscuit, it is the raw dough that will quickly return to its previous shape, removing the hole, it will remain on the finished product for a long time. You can look at the bottom of your pie crust. If it has a characteristic browned shade and easily lags behind the shape, then your product is ready, if it is too light, it is worth keeping it in the oven for more. Too dry and tough crust means that you have overexposed the pie in the oven, you can try to soften it with a damp cloth on top, on top of which you need to put a few dry towels.
