Cakes That Should Have Soft Texture, Here Are 7 Reasons For Baking Results Too Dry

Illustration of the reasons for the Baking of the cake with a texture is too dry (Freepic)

YOGYAKARTA The cake, which is supposed to have a soft texture, like a bolu cake, does not rule out the possibility of feeling too dry. Apart from maybe because the recipe does produce dry textured cakes, it could also be for the following reason that the baking cake with a texture is too dry.

In measuring the amount of flour, it is better to use a scale so that it can be precise according to the prescription. If you use a cup or measuring glass as a dose, flour needs to be compacted. Because any food that rolls, especially cake, with too much flour will become dry, hard, and fragile.

Some of the ingredients in the recipe for making cakes, can be replaced. But not with flour. If the recipe requires flour, but you replace it with multipurpose flour, it will probably affect your baking. Including making made bolu cake at home dry.

Mentega gives an extraordinary taste but also contains 20 percent less fat than vegetable oil. Fat is a maker of soft and soft cake textures. Well, if you replace fat on vegetable oil with butter, of course, it must be adjusted according to the texture of the cake as expected.

When baking, follow the recipe and recommended time in roasting the cake. Also make sure the tools you use, including the type of orange material. For dark metal loyang, it will take shorter roast time than a glass pan or bright coating. So, baking cakes can have a dry texture related to the type of umbrella and the length of roasting.

Before starting to roast the cake, the oven needs to be heated first. Then 20 minutes later shears the temperature according to the prescription of how hot the oven is when roasting. Pair the cake in an oven that is too hot in the recommended time to dry it. And roast the cake in an oven that is not hot enough to dry the skin completely before the middle part is fully cooked. For the best results, check the oven temperature before loading your cake, then monitor it every 10 minutes or more during the roasting process, make adjustments as needed.

If the recipe is written that the cake has to roast for 25-30 minutes, take that time. Start checking the results after 20 minutes. Launching King Arthur Baking, Tuesday, July 9, it's much better to re-incorporate the cake that hasn't been cooked for another 5 minutes than rearrange the time for 10 minutes. Because the cake is too long, it will get drier results. Unfortunately, cake, for example, if it's too dry, won't get a delicious result except for the roll Bolu recipe which the cream in the middle will add.

Don't keep the cake in the refrigerator for a long time unless the dates have toppings or fillings that need to be cooled. For example, a beating cream, custard, and the like. Your cake, which is very damp, no matter how good it is wrapped, will begin to dry up after all day in the refrigerator.

The above is an explanation why pastries with textures are too dry. If you've just found a hobby of baking, the references above need to be considered. Also pay attention to recipes and recommendations in roasting or treating cakes after roasting.