The problems often encountered in the baking stage
First, the preheating temperature of the oven is insufficient, and the molded product is immediately put into the furnace, so that the baking time is prolonged and the water is excessively evaporated. Therefore, the baking loss is large, the surface of the product is thick, and the color is shallow. This is because the heat is insufficient, the skin cannot be sufficiently coked, and the golden yellow color is lacking, and the internal structure is rough. In addition, the furnace door opening time is too long, causing the furnace temperature to drop.
Second, the oven temperature is too high, the surface of the product is prematurely formed into a hard skin during baking, so that the internal tissue expansion is suppressed, and because the surface of the product is colored quickly, the operator mistakenly believes that the product has been baked and ends the baking. The interior of this product is more viscous and dense, not as soft as it should be, nor has a normal aroma.
Third, the air conditioner is too long after the oven is warmed up. The internal heat of the dry heat for too long gathers too much heat, and when the lower temperature product enters the furnace, all the heat sources will concentrate on the surface of the product at the initial stage of the baking process, forming too strong a fire, and then the heat disappears and the temperature cools rapidly.
The unstable furnace temperature causes the interior of the product to be unripe. This situation is most noticeable when using an electric oven with a small household appliance. The way to improve can be to pre-heat a cup of water to ease the heat; or open the door before the product enters the furnace to allow cold air to enter, to remove too much heat to stabilize the furnace temperature.
Leave a Message :::