Common Baking Mistakes Part 3

When done right, baking can be an incredibly calming and gratifying process, yielding mounds of fresh, hard-earned baked goods. However, when the baking process goes awry it can lead even the most level-headed cook to the brink of madness. After all, baking is a science and the smallest miscalculation or mistake can result in a frustrating finished product that doesn’t hit the mark or fails altogether.

Here’s how to fix common baking mishaps :

Egg Whites Won’t Fluff
– Use room temperature eggs.
– Use a capper, stainless steel, or glass bowl and dry mixers.
– Whip at high speed until stiff peaks form and stay when you lift beater out of the bowl.

Sunken Baked Goods
– Put batter in the oven as soon as it is ready.
– Do not open the oven door while baking.
– Make sure you use the right amount of rising agent.

Too Firm and Chewy
– Avoid overtaxing the dough or cranking up the speed of your mixer.
– Mix wet ingredients first, then add dry ingredients. This prevents the over development of gluten.

Come back tomorrow for more baking mistakes and how to correct them.

Reference :

4 Comments Add yours

  1. henhouselady says:

    Great tips for the kitchen.

    Liked by 1 person

    1. GS says:

      Glad you liked the post.

      Liked by 1 person

  2. The room temp eggs tip was 🤯 minded blowing! I had no idea!

    Liked by 1 person

    1. GS says:

      Haha now you know. At room temperature, egg yolks break more easily, allowing them to mix more evenly with the egg whites and other ingredients. Room-temperature eggs are especially important for recipes like cheesecake, where the high fat content is a factor.


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