I’m sure you’ve often experienced common baking problems like dry biscuits to fallen cakes and crumbly pie crusts and more.
Well, do you know what the reason could have been for these baking problems? Yes, knowing the cause is important, so you do not repeat the same mistakes the next time round!
In this article, we’ll talk about common baking problems and their causes for biscuits, cakes, cookies, muffins, pies, breads, pastries and more.
Common Baking Problems and Their Causes
Cakes
1. Cracks and uneven surface
Problem: The cake has a cracked an uneven surface
Cause of the problem: Too much flour, too hot an oven and sometimes from a cold oven start
2. Dry cakes
Problem: The cake is too try
Cause of the problem: Too much flour, too little shortening too much baking powder or cooking at too low a temperature
3. Heavy cakes
Problem: The cake has turned out too heavy
Cause of the problem: Too much sugar or baking too short a period
4. Sticky crust
Problem: The cake has a sticky crust
Cause of the problem: Too much sugar
5. Coarse grained cake
Problem: The cake has turned out too coarse and grain-like in texture
Cause of the problem: Too little mixing, too much shortening, too much baking powder, using shortening too soft, and baking at too low a temperature
6. Fallen cakes
Problem: The cake has fallen and has not risen properly
Cause of the problem: Using insufficient flour, under baking, too much sugar, too much shortening or not enough baking powder
7. Uneven colour
Problem: The cake is discoloured in certain areas
Cause of the problem: Cooking at too high a temperature, crowding the shelf (allow at least 2 inches around pans) or using dark pans
8. Uneven browning
Problem: The cake has browned unevenly
Cause of the problem: The batter hasn’t been mixed well
Biscuits
1. Rough biscuits
Problem: Biscuits turn out too rough
Cause of the problem: Insufficient mixing
2. Dry biscuits
Problem: Biscuits turn out too dry
Cause of the problem: Baking in to slow an oven and handling too much
3. Uneven browning
Problem: Biscuits have unevenly browned
Cause of the problem: Cooking in dark surface pan, too high a temperature and rolling the dough too thin
Breads (yeast)
1. Porous bread
Problem: The bread turns out too porous
Cause of the problem: Over-rising or cooking at too low a temperature
2. Crust is dark and blisters just under the crust
Problem: The crust of the bread is dark and blistered
Cause of the problem: The bread has under-risen
3. Bread does not rise
Problem: The bread hasn’t risen properly
Cause of the problem: Over-kneading or using old yeast
4. Bread is streaked
Problem: The bread turns out streaked
Cause of the problem: Under-kneading and not kneading evenly
5. Bread bakes unevenly
Problem: The bread has baked unevenly
Cause of the problem: Using old, dark pans, too much dough in pan, crowding the oven shelf or cooking at too high a temperature
Cookies
1. Uneven browning
Problem: The cookies have browned unevenly
Cause of the problem: Not using shiny cookie sheet or not allowing at least 2 inches on all sides of cookie sheets in oven
2. Soggy Cookies
Problem: The cookies have turned out too soggy
Cause of the problem: Cooling cookies in pans instead of racks
3. Excessive spreading of cookies
Problem: The cookies have spread too excessively
Cause of the problem: Dropping cookies onto hot cookie sheets; not chilling dough; not baking at correct temperature
Muffins
1. Coarse texture
Problem: The muffins have a very coarse texture
Cause of the problem: Insufficient stirring and cooking at too low a temperature
2. Tunnels in muffins, peaks in centre and soggy texture
Problem: The muffin has caved in or has peaked in the centre or is sometimes soggy in texture
Cause of the problem: The muffin batter has been overmixed
Pies
1. Pastry crumbles
Problem: The pie pastry is crumbly in texture
Cause of the problem: Over-mixing flour and shortening
2. Pastry tough
Problem: The pie pastry is very tough
Cause of the problem: Using too much water and over-mixing the dough
3. Pies do not brown (fruit or custard)
Problem: The pie hasn’t browned
Cause of the problem: Bake at constant temperature (400-425 degrees) in Pyrex or enamel pie pan