Why does the biscuit fall off after baking. How to bake a biscuit so that it does not sag

Why do baked goods settle after baking? This question is always relevant for hostesses. Those few who keep all kinds of biscuit cupcakes safe and sound and delight both in taste and appearance, in the culinary world, the majority associate with magicians - because sometimes even the most "secret ingredients" and "chips" do not help.

Despite everything, the situation is not as hopeless as it might seem. No time to despair! And the question of why pastries settle after baking also has its own answer. In this article, we will look at why this can happen and how to avoid it.

An error has crept into the calculations

In fact, it is very important to consider exactly where the mistake was made, why the pastry settles after baking: you may sin on the oven, but the hole was made even before the raw dough, preparing to become fluffy and crispy, was there placed.

Be careful with the test!

Reason number one: the dough was accidentally shaken. In no case should you slam the door sharply when preparing delicate dishes such as biscuit, cake or pies. It is necessary to carry the dough extremely carefully and carefully - only thanks to such an attitude it eventually "rises" and pleases the hostess and her loved ones with taste, aroma and texture.

The quieter you go, the further you'll get

Reason number two: The oven was opened too early. Any pastry should stand for ten to twenty minutes at least. Some - even more (follow the recipe). But in any case, in order not to ask once again why the cake settles after baking, for the love of all that is holy, you do not need to immediately look into the oven, as soon as you put it there. No, not even to watch "how he rises." After all, it is precisely because of this thoughtless act that a miracle will not happen.

Piping hot

Reason number three: The oven wasn't warmed up enough. It is recommended to preheat the oven in advance so that after the pastries are taken out of it, they are hot and hot. Insufficient temperature may well be the reason why the cake settles after baking. If the problem manifests itself systematically, maybe it's worth checking the technique?

Diligence and work - will they grind everything?

Reason number four: too long whipping with a mixer. The hostesses who do not have this important attribute in the kitchen envy not at all white envy those who own it. After all, you have to beat manually: with a whisk, or even with a fork. But, perhaps, in some ways they were more fortunate? After all, the mixer can be the reason why the biscuit settles after baking? Or not a biscuit, but a birthday cake, which everyone hoped for so much, and for which it is so insulting. The secret is to use everything in moderation: beat just enough so that the dough is airy, but not so long that it "falls" from shock.

Mathematical proportionality - time to brainstorm

Reason number five: the proportions of the components of the dough were violated. If initially too much flour or, on the contrary, liquid was added to the dough, it will not rise as the hostess wants. Beginners are advised to make the mixture exclusively according to the recipe, more advanced ones - to act almost intuitively, on a whim, choosing the amount of certain elements of the composition. In any case, this reason is a very clear example of how pastries can be spoiled long before they are put in the oven to cook.

Cooking right

The following are listed and detailed reasons why bread settles and pies fall after baking:

What to do?

It is worth saying that the prevention of the errors described above sometimes does not save. And women clutch at their heads, not knowing how to impress guests, relatives and friends with the help of their cooking. Fortunately, all the secrets are freely available and are presented just below:

• remember to sift the flour before adding it to the dough. It's a simple matter, but very useful. Airiness guaranteed;
• optimality - in everything! Including the temperature of the water for breeding yeast in it. It should be exactly like a person full of health - thirty-six. Too cold liquid will make you wait a long time until the dough deigns to “rise”, and hot liquid will not only spoil the whole miracle of “rebellion”, but can even lead to spoilage of the product;
• dishes - only dry! This is especially true of the one in which the proteins will be whipped. Another note about this painstaking process: it is important to accurately separate the yolks from the whites. There are several ways to do this, including separation by hand, using a paper funnel, and using a knife or needles;
• intuition is intuition, and clear instructions are made for a reason. If the recipe specifies the exact baking time - mark it! Fortunately, stopwatches are now not uncommon. Otherwise, don't ask why the cake sags after baking, but "enjoy" the fallen one. By the way, this also concerns temperature regulation: sometimes it is necessary during the baking process. Well, to set the value necessary at the beginning of cooking is a sacred thing for ministers of the culinary art;
• follow the sequence of actions. Remember how in "Harry Potter"? In order for the potion to turn out right, it is necessary not only to add all the ingredients, but in the correct order, and besides, to prevent the exact number of times in the strictly indicated direction. So baking has its own secrets. For example, that soda cannot be quenched separately from the dough, and even more so - in advance. This is done directly together with the rest of the ingredients, and is explained by the fact that splendor should be achieved due to gases, and if the product is quenched not in the dough, some of them (large ones) will simply evaporate.

Is it about curd?

Why does cottage cheese casserole settle after baking? What prevents it from remaining airy and light, melting in your mouth?

The point, of course, is not in the cottage cheese. And for such a dessert, loved by both gourmets and ladies on a diet who care primarily about the figure, there are several ways to avoid settling. All of them are based on cooking techniques.

Patience

First, you should remember this rule once and for all: do not take out the pastries immediately! Yes, this reason has already been indicated, but even experienced housewives “catch” on it so often that it’s not a sin to remind it again. Temperature fluctuations are serious business. When asked why the charlotte settles after baking, a cupcake or the same casserole - most likely, this was the case. Sometimes it's not even that the pastries were taken out - the dough most likely fell at the moment when the oven door was opened. So even with a little eye and even "look" is impossible!

Composition

If the cottage cheese casserole keeps falling and there is no way with it, you can experiment with the composition. There are many means to give splendor to culinary products: from soda, slaked with vinegar / citric acid, etc., which was used by our great-grandmothers, to baking powder, helpfully supplied to the market by many manufacturers and sold in every kiosk. In essence, of course, it will most likely contain the same soda and the same citric acid. But if the hostess is used to trusting purchased products - why not? After all, they work too. In addition, there is definitely less "hassle" with them. Thinking about when to add and how to "extinguish" the baking powder is not required. He will do everything himself.

Both soda and baking powder are an option for the most persistent, but it is very important to remember that it is important not to overdo it with these products. Indeed, in the end, baking will not only fall, but will not rise, and besides, it will give off soda and ammonia (it sometimes happens as part of baking powder).

Cold and hot

There are two ways to make a biscuit. More precisely, the dough for him. Depending on which hostess chooses, she will get one or another result.

It cannot be said that one is guaranteed to be better, and the other is worse. But cold is suitable for ethereal-light rolls, the friability of which is not to face.

Hot, on the other hand, gives a dense result, besides, after it you don’t have to wonder why the biscuit settles after baking - after all, this usually does not happen.

With this method, the dough is cooked in a water bath. It should be noted that many cooks prefer the cold method - as it is easier, simpler and more understandable. But if the main thing is the result, it would be good not to be lazy and work hard to get the perfect biscuit that will not fall.

Bread question

What to do so that the bread does not fall off? Are there subtleties in the preparation of this product, without which not a single meal can do, and which, as you know, is "the head of everything"? Definitely yes.

The first reason why after baking the bread settles is that the dough has stood. Then it becomes more and more sensitive, and accuracy no longer saves. If this happens, knead the dough again and set again.

The second reason why bread can "fall" unevenly, with bumps and be completely ugly is an excess of flour or liquid. We return to the rule to cook clearly according to the recipe and do not improvise.

That's all the secrets of why pastries settle after baking.

Cook with pleasure!

Secrets of making biscuits

Baking your own airy, light biscuit is not an easy task. It requires skill, experience, and most importantly, you need to learn how to feel the dough. The more you practice making biscuit, the better it will turn out. Well, of course, you need to know some general recipes and rules.
1. Of course, the products must be fresh and of the highest quality, and the dishes (whisk, plates or mixer) must be clean and without traces of liquid and fat.
2. A biscuit baking dish - best of all detachable - must be prepared in advance: line it with special paper or smear with soft butter and sprinkle with a little flour.
3. The order in which all the ingredients are mixed is very important. First, eggs are beaten (they should be at room temperature!), Then granulated sugar is added, and at the very last moment flour (wheat is best).
4. To obtain a greater splendor of the biscuit, the flour should be sifted through a sieve and mixed with starch.
5. It is best to beat the eggs for making a biscuit with a mixer. If there is no mixer, then with a whisk, but be patient, because it will take a very long time to knock down. The egg mass should increase in volume by as much as three times, become white and resemble well-whipped cream in texture.
6. Sugar is pre-mixed with vanilla sugar and gradually added to the egg mixture. A mixture of eggs and sugar is knocked down for at least ten minutes.
7. Flour is also added gradually, reducing the speed of the mixer to the very minimum. It is necessary to knead the dough for no more than fifteen to twenty seconds so that the biscuit does not turn out to be very dense. Skilled confectioners recommend stirring the flour with your hands, but this requires skill, otherwise the dough will lose its airiness and lightness.
8. If you want to use zest during the preparation of a biscuit, then this is best done after the flour has already been stirred. Already prepared dough should never stand. It must be immediately poured into a baking dish and carefully placed in the oven. At the same time, it must be remembered that the biscuit is very afraid of shaking and can “settle” even from a sharp slam of the door in the oven. For this reason, be very careful: no unnecessary movements!
9. In the first thirty minutes of baking, do not approach the oven at all and in any case do not open the door. Otherwise, instead of a biscuit, you will get a regular omelet. The biscuit oven is best in convection mode. The first half hour - at one hundred and eighty degrees, then reduce the temperature to one hundred and sixty degrees.
10. If the dough begins to rise like a "hump", it means that your oven is heating unevenly. Place an extra baking sheet on the top shelf next time. If the biscuit burns at the bottom, put down a small heat-resistant container with liquid.
11. The finished biscuit must be left in the oven for another ten to fifteen minutes. Then take it out and carefully remove it from the mold. It is necessary to cut the biscuit into cakes using a special string.
12. If you are preparing a biscuit for a roll, then just before adding flour, you need to put butter chilled and melted to room temperature in the dough. Biscuit dough to create a roll is baked on a baking sheet lined with parchment. Ten minutes after the completion of baking, the biscuit must be removed from the oven, removed from the baking sheet, while leaving it on parchment. Without cooling, smear with jam or jam and roll up, carefully freeing from paper.
13. If you want to make a chocolate sponge cake, mix the flour with cocoa powder in advance. The readiness of the biscuit is very easy to determine: it becomes ruddy on top, when lightly pressed with a finger, dents remain on it, and a wooden stick remains absolutely dry when pierced.
14. For biscuit dough you will need: two hundred and fifty grams of granulated sugar, ten eggs, two teaspoons of vanilla sugar, two hundred and fifty grams of flour and one tablespoon of starch. For the roll - about another five hundred grams of butter.

If you are wondering how to make the biscuit not settle, try using the tips - a recipe thanks to which this problem can be easily avoided.

Preparing fluffy biscuits

You will need a minimum set of products that can be supplemented if you plan to make a dessert with additives (raisins, candied fruits):

• 5 eggs;
• 6 tbsp flour;
• 6 art. l. Sahara;
• 1 tbsp starch;
• a pinch of salt

1. In a clean, low-fat deep container, beat the eggs into foam at high mixer power so that the volume of the whipped mass increases by about 5 times.
2. Next, gradually add sugar and continue to beat the mass until it is completely dissolved.
3. After that, add flour with starch in small portions and continue to beat at a lower mixer speed.
4. It is also important that the biscuit does not settle, pour the finished whipped mass into a chilled baking dish, pre-greasing it with oil, or laying parchment paper on the bottom.
5. It is baked immediately in an oven preheated to 200 ° for 10-30 minutes (depending on the type of baking dish), while gradually reducing the baking temperature by 30-40 °, and in no case open the oven ahead of time.

How to determine the readiness of a biscuit? It is enough just to pierce it from above and make sure that the puncture site remains dry, and the top layer itself is well browned. After that, you should leave the biscuit in the oven for about 10 minutes, and then put the mold on a wet towel and carefully remove it from there.

Tip: various additives to the whipped mass must be added very carefully so that it does not settle.

Now you know how to make the cake not settle. When you get a magnificent and delicate culinary creation, it's time to show your imagination how to decorate it. You can soak it in fragrant alcoholic liqueur, berry jam, hot or cocoa powder, sugar syrup, etc. with the help of special simple devices.

Perfectly smooth biscuit

Biscuits are one of my favorites. The biscuit is combined with a lot of creams, fruits, layers, mousses, therefore, having a lush and tasty biscuit at your disposal, you can cook a huge variety of cakes.

But very often, inexperienced housewives get a biscuit with a tubercle in the middle. If you then cut the biscuit into pieces, then it does not matter. But in order for all the layers of biscuit and cream to be even in the festive cake, you should bake a biscuit with a flat surface.

Often housewives cut off a tubercle swollen in the middle, crumble it and use it to sprinkle the sides of the cake. But you can take into account some tricks and your biscuit will always have a perfectly flat surface without any problems. In order to bake an even biscuit, consider some of the nuances:

The prepared dough should be baked immediately. It does not have to wait for the oven to heat up and you prepare the mold, so everything should be ready in advance;

Preheat the oven to 180°C;

The form must be covered with parchment paper, lightly oiled and sprinkled with flour. Lubricate only the bottom, but not the walls, otherwise the dough will slide off the greased walls during baking and you will get a biscuit swollen in the middle;

The mold must be cold. If the dough does not lie evenly in the mold, level it with a spatula and scroll the mold with the dough on the table several times clockwise;

Cover the mold on top with foil and fix it well around the mold;

During baking, do not open the oven so that the biscuit does not settle. The oven door should close tightly, and the baking sheet in the oven should stand evenly and the form itself, respectively, should have a flat bottom;

A biscuit settles after baking in the oven - a problem that many housewives face. Why is this happening and what to do so that he does not settle down? In the process of kneading dough, baking and cooling, you need to observe many nuances that are insignificant at first glance.

Why does the biscuit fall off

The preparation of a biscuit requires special attention - this is the sequence, the intensity of mixing the components, the temperature regime, the use of high-quality equipment. For example, a broken seal in the oven will allow cold air to enter, and the mixer will not be able to thoroughly beat the eggs if it has a low power, as a result, the cake will settle after baking.

Loss of species can occur at different stages of preparation. Causes range from poorly beaten egg whites to an inopportunely open oven door during baking.

Poorly beaten egg whites

This is the main mistake of novice cooks. It's all about chemistry and physics. - air. The retention of volumes occurs with the help of protein molecules. When whipping, they are saturated with air, mixed with it. A special structure is created that can retain bubbles for a long time. Insufficient whipping will not allow you to create a strong bond between oxygen and protein, the molecules will not hold their shape when the temperature changes. Since the hot air tends to rise as high as possible, even poorly beaten dough will be fluffy in the oven.

Attention!

When cooling, the air gravitates downward and weak protein bonds will not hold it.

Too much mixing of ingredients

This secret is also based on the preservation of the air mass inside the ingredients. It consists in a careful combination of wet and dry components. Too fast, abrupt movements contribute to the displacement of air molecules. The mass will lose volume even before it is sent to bake.

Wrong temperature setting

Failure to comply with the temperature regime in the oven will weaken the bond between oxygen and protein. If the temperature threshold is exceeded, even the dough that was correctly beaten in the previous stages will lose its splendor. It is best to bake for about 60 minutes at 150-180 degrees. It all depends on the volume of the cake.

Breaks at work

Biscuit dough does not tolerate delay. With every minute of inactivity, it loses precious oxygen molecules. Prepare the oven in advance, do not be distracted by TV and telephone conversations. Extraneous affairs contribute to inattention. Forgetting to perform a simple operation can permanently spoil the dish.

Oven door not open at the right time

Finally, all the subtleties are taken into account, the dough turned out to be voluminous and fragrant, the oven is preheated, it's time to bake. Here comes the light bar. A rare hostess will resist not to open the door and not to check "how things are going." It is at this moment that you will make the most irreparable mistake. Products, time spent, all efforts will go to waste. It will be a shame to lose your work.

Attention!

Under no circumstances open the oven.

Wet dishes

In the process of kneading, exclude any ingress of water on the dishes. This also affects the oxygen content of the products. Wipe everything thoroughly, and cover the baking dish with parchment. After the cake has cooled, it will not be difficult to remove it from the mold.

Spoiled biscuit: problems and solutions

It is not always possible to do everything according to the recipe the first time, without errors. Some of them can be corrected and the necessary properties returned to the test:

• the protein is poorly whipped - even a small amount of yolk can be the cause. Use the beaten eggs for the omelet and start again. If you add sugar early so that the pastries do not fall off, stir in a water bath;
• the biscuit does not rise - this indicates that you mix the ingredients for a long time, overheat the oven, or vice versa, the temperature in it is too low, you do not observe the amount of flour, it is not baked;
• pastries stuck to the mold - the proportions of sugar are violated, the bottom of the mold is uneven, they forgot to sprinkle butter with flour, which was used to smear the walls of the baking sheet with flour;
• the product lost volume in the middle after baking - perhaps it was not baked thoroughly;
• the cake crumbles - too much starch is added, or the knife is not sharp enough.

How to properly cool a biscuit so that it does not settle? After the baking time has elapsed, open the oven door and wait 15-20 minutes. Take out the pan. Someone advises leaving the pastry in the oven until it cools completely, but then the product may become too dry. The biscuit for the roll must be pulled out 10 minutes after the stove is turned off.

Attention!

Twist the dough for rolls until it is cold, otherwise it will break.

The best biscuit recipes

We offer options for biscuit products that are always obtained and easy to prepare. Choose from them the option you like and combine the biscuit base with various fillings. Each time baking will play with new tastes.

Quick Cake

You will surprise your guests with a tall nut layer, preparing it in just 25 minutes. Moderately sweet, fragrant with nutty-fruity notes, it will be an excellent dessert at the festive table and will bring the whole family together for breakfast on Sunday morning.

Composition:

• boiled condensed milk - 300 g;
• butter - 70 g;
• wheat flour - 120 g;
• baking powder - 1 tsp;
• large eggs - 2 pcs.;
• prunes - 150-200 g.
• sour cream 15-20% - 600 g;
• granulated sugar - 100 g;
• vanillin - 1 g.

Cooking:

In a mixing bowl, combine room temperature butter and condensed milk. Beat the ingredients with a blender at medium speed, beat in 2 eggs.

Mix flour with baking powder and through a sieve add it to the cream of boiled condensed milk. Mix everything manually, getting rid of lumps. The consistency of the dough is soft, viscous.

Soften dried fruits in hot water, chop finely. Mix with dough.

While the oven is heated to 150-180 degrees, cover the form with parchment, grease with butter, pour in the dough. Make sure it is evenly distributed over the shape. Bake 25 minutes. Readiness can be checked with a toothpick - pierce the pastry, if the stick comes out easily - you're done.

While the base for the cake is baking, chop the nuts into medium crumbs, take care of the sour cream. Mix it with sugar and vanilla.

Attention!

This should be done with a fork or whisk.

Remove the semi-finished product, turn it over on a wire rack, cool slightly. Cut into small pieces.

Lubricate the bottom of the plate, or a detachable form, with sour cream, put a layer of the base and generously coat with cream. Sprinkle everything with nuts, lay layers. Finish with cream and nuts on top. Remove the form. The product can be left to soak overnight, or it can be served immediately to the table.

A biscuit that doesn't fall or settle

The proposed biscuit recipe is one of the most successful. Baking will be delicious with any creams, fruits, berries, serve it as an independent dessert for tea. If you carefully follow all the recommendations, the dough according to our recipe will always keep its shape.

Composition:

• chicken eggs - 4 pcs.;
• sugar - 1 tbsp.;
• flour (highest grade) - 1 tbsp;

• vanilla sugar - 10 g;
• baking powder - 5 gr.;
• butter - 10 g.

Cooking:

Beat cold eggs with sugar with a mixer or blender. As a result, the sugar should completely dissolve, and the mass should increase in volume.

Sift the flour and add half to the egg mixture. Knead the dough with a whisk. Add the baking powder to the rest of the flour and fold into the dough. Mix everything carefully.

Prepare a baking dish, line it with parchment paper and grease it with butter. Carefully pour out the dough, flatten it and twist it, so excess air will come out, and the dough will take up the entire area of ​​​​the baking sheet.

Preheat the oven to 180 degrees, send the dough to bake for half an hour. Remove the finished product from the mold. If the form is detachable, remove it; if not, let the cake cool and use a spatula.

Recipe for biscuit dough with sour cream

We offer a universal recipe. Combine cakes with any creams, fruits, nuts and get unique tastes every time. Baking will be lush, dense, juicy.

Composition:

• eggs - 4 pcs.;
• sugar - 200 g;
• vanilla - 2 tablespoons;

• baking powder - 1 tsp;
• sour cream - 100 g;
• flour - 250-270 g.

Cooking:

Warm eggs and sour cream to room temperature. Pour sugar, vanilla, eggs into a deep bowl. To increase the volume of the mass and completely dissolve the sugar, beat everything thoroughly with a whisk.

Continuing to stir, add sour cream. It is better to use a high-fat fermented milk product.

With the help of a sieve, sow the flour in small portions into the liquid mass. Stir gently until smooth.

Attention!

Sifting through a sieve, the flour is enriched with oxygen, which has a good effect on the quality of the finished product.

Grease the form with butter and cover with baking paper. Spread the batter evenly and bake for about 4 minutes at 180 degrees.

After 10 minutes of cooking, as soon as the cake begins to cool, carefully turn the mold over, or remove the cake with a spatula. Leave it on a wire rack to cool completely.

Biscuit roll with cherries

Delicate, fragrant roll is easy to prepare and will take its rightful place at the festive table. The combination of condensed milk with cherries, framed by an airy biscuit, will conquer anyone. The guests will be amazed.

• flour - 150 gr.;
• large eggs - 5 pcs.;
• butter - 180 gr.;
• condensed milk - 300 gr.;
• cherry - 300 gr.;
• corn starch is better - 2 tbsp.
• sugar - 150 gr. + 3 tbsp.
• cocoa - 2 tbsp.

Cool the eggs, warm the oil to room temperature. Separate the whites from the yolks, beat everything in separate bowls. Proteins should take the form of strong peaks, and the yolks will turn white.

Sift the flour, mix it with sugar (150g). Pour the whites and yolks into the flour, quickly, mix everything by hand. It turned out to be a biscuit dough. Pour it into the prepared mold.

Preheat the oven to 180 degrees, bake. Lubricate the finished hot cake with cream, roll up, cool.

Now prepare the cream. Combine softened butter with condensed milk, beat in a blender. Set aside about 7 tablespoons of the resulting mass in a separate plate.

Warm the cherry, add sugar and starch to it, stirring constantly, wait for a homogeneous consistency. During the cooking process, the berry mixture will thicken. You can quickly cool it in cold water

Pour cocoa into the rest of the cream - you get the second type of cream. The filling is applied in parts. First - berries, then - white cream and chocolate. Leave some chocolate for garnish.

Remove the cooled product to soak in the refrigerator overnight.