| Baking Lesson |

FAQ ( frequently asked questions ) in baking
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We have been into baking for years already and through our experiences, we can answer all your questions. Please e-mail us if you would like to share your baking experience or if you have questions that are not listed below. Thank you and enjoy baking!

For Breads !

Q. Why does dough doesn't rise?
A. You have to look at the expiry date of your yeast. Or you forgot to add yeast to the      recipe.

Q. Why is my dough very slow to rise?
A. Check for your baking tray rack area temperature it should be 37°C.

Q. Why does dough flop when baked?
A. It's either you over proof it or somebody popped your dough during fermentation.

Q. Why did my bread shrink?
A. You have to check your oven temperature. Check if you use °C or °F for your oven or purchase an oven thermometer to see the actual temperature.

Q. When I taste my bread its dry, what seems to be the problem?
A. Either you over exposed it to thin air or you over baked it.

Q. After I baked my bread, it became hard, what's the problem ?
A. Flours have different absorbtion rate of water even though you follow the recipe      so the answer is you need to add more water.
     Or you forgot to add yeast in your recipe. Or you over done it.

Q. How can I make my bread crispy on the outside and soft in the inside?
A. Simply push the steam button of your oven, if your oven is incapable of this, spray      it with a clean food grade spray gun with water.

Q. I can't get the bread in the pan what should I do?
A. Well next time you bake, brush (use pastry brush) more shortening at the bottom      and sides of the pan.

For Cakes !
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Q. Why did my cake flop?
A. Two possibilities either you open your oven several times or there is high alkaline or acid content of raw ingredients, in this case add a teaspoon of baking soda.

Q. Why is my cake dry?
A. Either you left it under room temperature with high humidity or you over baked it.

Q. Why is my cake rubbery?
A. Either you overbeat it because the flour you use has a gluten content such as all purpose flour or you did shortcut with the method of baking.

Q. Why did my cake shrink?
A. Please check your oven temperature if it's too high.

Q. Why doesn't my cake rise?
A. Check your oven temperature before you bake your cake.
     You forgot to add baking powder to the recipe.
     Check the expiry date of your baking powder.

Q. Why is my cake wrinkled?
A. Either temperature is too high or you baked your cake below the desired      temperature.

Q. How can I make my cake soft and moist?
A. Simply brush it with light syrup or in between cakes, spread chocolate fudge      filling.

Q. Why did my cake stick in the pan?
A. Please coat the pan with enough shortening or put underliner.

For Pastries !

Q. How can I make my crust crispy?
A. You can bake your crust above 350°F- 375°F then lower it down to 300 F to bake       the inside of the pan and lastly brush it with a well beaten egg (egg wash).

Q. Why is the pastry crust so tough?
A. Either you over knead it or during the process of preparation you under rolled it.
     
Q. How can I make my crust soft?
A. You add ample amount of fat to your pastry recipe and ample amount of water.

Q. I can't remove the whole crust it sticks at the bottom of the pan what should I do?
A. Two things: either there is an absence of shortening at the bottom of the pan or fillings leaked that caused crust to stick.

Q. Why is the pastry crust too rubbery?
A. Either you had less fat or too much water.