When baking, there are certain general rules that should be followed when you are creating your product. Some of these rules include preheating your oven before mixing your ingredients, or having proper measurements and sizes of pans/pots and ingredients. One rule that is useful when your product has been taken out of the oven is testing for doneness.
"Cakes: Use a cake tester (a special thin, metal pick), a wooden toothpick, a wooden matchstick, or a dry, clean fork. Stick it into the center of the cake and if it comes out clean (almost dry), the cake is done. If it comes out with tiny pieces of soggy cake sticking to it, the cake should be returned to the oven for a few more minutes." (Pinkwater 130)
Testing for doneness can be useful when the outside appearance looks done but you want to make sure that your cake or whatever you are baking is actually complete on the inside. This has helped me at times make sure that my baked product is cooked all the way. Although it is a small helpful tip, it will make sure you aren't accidentally eating a very liquidly and soggy cake!
What different techniques do you use to check if a cake is fully baked or not?
Pinkwater, Jill. The Natural Snack Cookbook: 151 Good Things to Eat. New York: Four Winds, 1975. Print.
This will be very helpful for me when I try making this. All of the other times I either burnt it or didn't bake it long enough.
ReplyDeleteFor someone who does little to no baking, not even just cooking, this should be helpful if I ever try my hand at this.
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