EN58
Abnormal shape of bread
When the following
conditions happen
Please confirm the following
Bread (others)
Dough becomes
sticky after forming
and fermentation
ɑExcessively long fermentation will make the dough loose and sticky.
The fermentation time depends on the type of bread. Normally, the fermentation is
finished if you touch the rising dough with a finger slightly and it can recover slowly.
Cake
Insufficient swelling.
ɑ Is the amount of ingredients correct?
ɑ Did you add any baking powder?
ɑ Did you sieve the low
-
gluten flour and baking powder before adding them into
bread pan?
The finished cake is
different from
expected.
ɑThe finished cake looks like butter cake but is still different from the sponge cake
available in the market in terms of baking conditions.
Dumplings
It is difficult to roll
dough into shape
because it is too sticky.
ɑ Not enough flour?
(
Did you weigh it?
)
ɑ Did you sprinkle flour?
(
It can be handled easily if you sprinkle more flour.
)
ɑ Too much water?
Jam
Not coagulated
(not viscous)
Jams become more diluted due to less granulated sugar quantity and no additives.
ɑ Using unripe fruit, overripe fruit or stale fruit limits fruit pectin content, so it is difficult
to become coagulated.
ɑ Did you add too much fruit?
ɑ Did you reduce the amount of granulated sugar and lemon juice?
(Jam must have proper sugar content, acidity and pectin content for coagulation.)
Compote
Not cooked well
ɑDid you use overripe fruit?
ɑSome kinds of fruit may be easily cooked.
Some part of fruit
did not absorb
enough syrup.
ɑ
Did you cover it with baking paper?
ɑ
Take fruit out of the syrup and then put the part that did not absorb enough sugar
into the syrup again and cool it down.
ɑ
Place still for half a day to 1 day, then it is edible.
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