Why does the biscuit burn, but the inside does not bake

0

As they say, which of the housewives did not burn biscuits. But that's half the trouble - it's worse when the biscuit burns, but the inside is not baked. This riddle can be solved only by going over in your mind the possible mistakes made when kneading the dough. Only after that you can sin on the oven. Let's talk about four reasons for culinary drama.

The first mistake

It's all about poorly beaten eggs, which in the classic recipe are responsible for the airy and porous structure of the pastry. It is not necessary to beat whites and yolks separately. The problem is that the eggs must be fresh and at room temperature. When using a mixer, start on low speed.

Friend's mistake

If you grease the edges with oil, the sponge cake will not rise, it will burn and it will not bake well inside. Also, do not add hot ghee to the dough (if the recipe calls for it). The butter must first cool, otherwise the protein foam will settle.

The third mistake

Now we can talk about the temperature regime. A very high temperature will bake the outside of the dough. It will boil inside and act like magma in a volcano. The crust will be dry, and the raw mass will remain inside.

In order for the pastry to cook evenly, it is wrapped with foil on the edges and on top.

The fourth mistake

No dough likes temperature changes. Also, you can't put the mold in the oven abruptly - air bubbles will pop up, burst and the dough won't rise. The form with the dough is placed quietly and carefully.

And if the biscuit is not baked, then you can place the mold on the bottom shelf, turn off the upper heating mode, and cut off the burnt crust.