(1) Preheat the oven.
(2) Make sure oven and shelves are level.
(3) Do not let pans touch each other. If pans touch, air circulation is inhibited and the cakes rise unevenly.
(4) Bake at correct temperature.
(a) Too hot an oven causes the cake to set unevenly with a humped center, or to set before it has fully risen. Crust will be too dark.
(b) Too slow an oven causes poor volume and texture because the cake doesn’t set fast enough and may fall.
(5) Do not open the oven or disturb cakes until they have finished rising and are partially browned. Disturbing the cakes before they are set may cause them to fall.
(6) Cool the layer cakes and sheet cakes 15 minutes in pans and turn out while slightly warm. Because they are fragile, they may break if turned out when họt
(7)To turn out sheet cakes:
(1) Sprinkle top lightly with granulated sugar.
(2) Set an empty sheet pan on top, bottom-side down.
(3) Invert both pans.
(4) Remove top pạn
(5) Peel parchment off cake.
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