Why isn't the inside of the pie baked in the oven?
Unfortunately, it’s not uncommon when you cut a product and the inside is raw. There are different reasons:
- Failure to comply with the proportions specified in the recipe. If you deviated from the recommendations and added more flour or sugar, thus violating the consistency, this incident could occur. It’s not just that a certain number of components were selected;
- Another reason could be an incorrectly set heating time or temperature. You cannot put baked goods in a very hot oven when it is already 220 degrees. The optimal option is 160 degrees. If the recipe specifies a higher temperature, it is better to place the pie at 160, then it will gradually heat up along with the oven. The average time is 30 minutes, it can be increased, it all depends on the size of the dish.
Always check for doneness by inserting a wooden object, toothpick or match into the pulp. If the dough sticks, the dish is not ready , you need to hold it some more.
Mathematical proportionality - time to brainstorm
Reason number five: the proportions of the test components were violated. If too much flour or, on the contrary, liquid was initially added to the dough, it will not rise as the hostess wants. Beginners are advised to make the mixture exclusively according to the recipe, while more advanced ones should act almost intuitively, on a whim, selecting the amount of certain elements of the composition. In any case, this reason is a very clear example of how baked goods can be spoiled long before they are put into the oven.
Do you have new household appliances in your home?
A common cause is a new stove or other baking-capable appliance. You haven’t gotten used to it yet and don’t know her “character.” Oddly enough, you will have to get used to the device; sometimes they cook differently and you need to know their whims.
To do this, experiment. Place the pie at the very bottom first and see what happens, then up. On the lower level, the dish is baked better on the outside, and it cooks better on the upper level. You may have to rearrange it several times during one cooking.
And again, it all depends on the capabilities of the technology. For the first time, you can buy a special mold with a hole in the middle. It will help bring the dish to the desired condition.
Bread question
What to do to prevent the bread from falling off?
Are there any subtleties in preparing this product, without which not a single meal is complete, and which, as you know, is “the head of everything”? Definitely yes. The first reason why bread sag after baking is because the dough is too long. Then it becomes more and more sensitive, and accuracy no longer helps. If this happens, mix the dough again and place it again.
The second reason why bread can “fall” unevenly, with tubercles and be completely ugly is an excess of flour or liquid. We return to the rule of cooking exactly according to the recipe and not improvising.
That's all the secrets why baked goods sag after baking.
Cook with pleasure!
Today we will return to the kitchen again and continue to solve problems directly related to it. But you have to solve enough problems and various tasks, and you don’t always immediately understand what needs to be done or, conversely, what you did wrong and why you got exactly the result you did. I think the situation with a pie is familiar to many: when the outside is about to turn black, you take it out of the oven (otherwise it’s just finished!), you think that the inside has already been ready for a long time, but for some reason the inside is not yet baked. Why, I wonder, does this happen, and how to prevent this from happening with the next pie?
Individual approach to the test
Each type has its own mode. Don’t believe it if some cookbook says that any baked goods are cooked at 180 – 200 degrees. This is not true; individual recommendations on time and temperature . Otherwise, the pie will turn out underbaked or burnt.
To prevent this from happening, learn the rules for working with different types of dough:
- In order to prepare the sand mass well, the ingredients must be used chilled. The temperature in the oven should be in the range from 220 to 240 degrees;
- Biscuit dough is the most capricious. To prevent it from turning out raw, it must be made fluffy. To do this, separate the whites from the yolks and well . Then immediately place the mold in the oven, heated to 200˚. But after 10 minutes the temperature is reduced to 170˚. And do not open the oven during cooking, otherwise the mass will sink and there will be a damp layer inside;
- to mix the yeast , otherwise the mass will turn out heavy and dense, which means it will not be cooked completely. Then you need to put it in a warm place so that it rises and becomes fluffy. Set the stove setting to 200˚.
The difference in preparation, as you can see, is significant, so be sure to focus on the type of dough to get delicious baked goods.
Cold and hot
There are two ways to prepare a sponge cake. More precisely, the dough is for him. Depending on which one the hostess chooses, she will receive one or another result.
It cannot be said that one is guaranteed to be better and the other worse. But cold is suitable for ethereal-light rolls, the crumbliness of which is unbecoming.
A hot one gives a dense result, and after it you don’t have to wonder why the sponge cake settles after baking - after all, this usually doesn’t happen.
How to finish baking a pie if it is not baked?
What to do in such a situation? It’s a shame to throw it away; sometimes there’s not enough time to make a new one. We'll have to revive this one.
There are several ways :
- First of all, you need to turn down the heat;
- Now place a frying pan with water on the bottom of the oven. Grease the surface of the pie with butter and milk and give it more time to steam;
- Or cover it with foil and finish baking at a lower temperature;
- If you are baking in a miracle oven and the bottom turns out to be raw, move the oven to the stove and finish frying the yummy food;
- If you have a capricious technique, the best option would be to buy a mold with a hole, which we wrote about above. Then everything will definitely work out and you won’t have to start all over again.
The most important thing is to follow the recipe technology . If the technique is to blame, you will soon get used to it, but you will have to experiment a little.
Patience
Firstly, you should remember this rule once and for all: do not remove the baked goods immediately! Yes, this reason has already been indicated, but even experienced housewives “get caught” so often that it’s not a sin to remind you again. Temperature changes are a serious matter. When asked why the charlotte settles after baking, a cupcake or the same casserole - most likely, this was the problem. Sometimes it’s not even a matter of the baked goods being taken out—the dough most likely fell out the moment the oven door was opened. So you can’t even peek or even “look”!
What to do when you cook baked goods in a slow cooker and it turns out raw?
Today many people use this device, it is really convenient. I threw in the ingredients, chose a mode and went about my business. But often the dough remains unbaked. Can this be fixed in a slow cooker?
Here's what experienced housewives advise:
- You need to put the dish back, switch to the “multi-cook” mode, lower the temperature and add 20 minutes;
- Some chefs advise turning the baked goods 20 minutes before the end of the program;
- If you are making cupcakes, be sure to add baking powder. It will make it airy and allow it to cook properly.
And there is one more secret. If you did not take the recipe from the special book that came with the multicooker, it may not fit your model. Different models have different power, and this increases or decreases the cooking time. The greater the power of the device, the fewer minutes you need to set. Perhaps the recipe was taken from the Internet and the model is not indicated. Then you'll have to experiment.
It's a shame when your favorite buns and pies turn out raw. So much effort and time is spent on making them. But there is a way out, and if your pie is not baked, you should not get upset and throw away the workpiece. You need to finish it using the tips above.
Compound
If the cottage cheese casserole falls every now and then and there is no sweetness with it, you can experiment with the composition. There are many means to add fluffiness to culinary products: from soda slaked with vinegar/citric acid, etc., which was used by our grandmothers and great-grandmothers, to baking powder, helpfully supplied to the market by many manufacturers and sold at every kiosk. Essentially, of course, it will most likely contain the same soda and the same citric acid. But if the housewife is accustomed to trusting purchased products, why not? After all, they also work. In addition, there is definitely less hassle with them. There is no need to think about at what point to add and how to “extinguish” the baking powder. He will do everything himself.
Both baking 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. After all, in the end, the baked goods will not only fall, but will not rise, and will also smell of soda and ammonia (this is sometimes found in baking powder).
Answers:
If the cake is not baked inside, but its top is already well browned, you should urgently reduce the oven temperature and cover the product with parchment paper or foil. The cake is not baked inside if the correct recipe is not followed. The individual characteristics of different ovens also have an effect, and this can only be understood by studying the “character” of your own oven. For example, you can first place the baking sheet with the pie at the very bottom of the oven so that the dough rises better and bakes from below. Then raise the baking sheet to the very top of the oven so that the pie is baked and browned on top.
Also, in the case of a pie that is raw inside, you can reduce the heat, put water in the pan down in the oven and finish baking the pie, brushing the top with milk. The “finishing” process usually takes 10-15 minutes. Due to air humidity, it will bake better.
If you have a “capricious” oven, then you should buy a miracle mold with a hole in the middle, and the problems with an unbaked center will be solved.
To prevent this situation from happening again next time, it is better to put the pies in the oven, preheated to a temperature of 170-180 rather than 200-220 degrees. The pies will take longer to bake, but will be well baked and browned.
The basis of all basics
What's the most important thing about pizza? That's right, the basics! It’s not a good idea to buy it in a store, even though it’s very convenient. Also, don't use puff pastry.
It is not suitable at all if you want to make real pizza. Also, you should not take pie or any other dough with sugar, butter, eggs and other ingredients that supposedly improve the taste. They ruin everything.
The composition of this test is very simple:
- 250 g water;
- 20 ml oil;
- 0.5 tsp. salt;
- 7 g yeast;
- 500 g flour.
Only olive oil! It cannot be replaced with any other fats in the dough. It gives the right taste. The ingredients are mixed, the lump is thoroughly kneaded, and left for an hour. Such a test does not need to be well-suited, risen many times. You can keep it in the refrigerator, but be sure to wrap it in a bag. The dough tolerates freezing very well, which is very convenient.
Highlight. According to the given proportions, all the flour will go away. There is no need to add anything extra. There will be no leftovers either.
One or two baked goods?
Using classic technology, pizza is assembled on a baking sheet and baked in the oven. But pizzerias don't always do this. There is one trick. In order for the base to bake, a crispy crust appears, it is cooked separately for several minutes, and then the filling is laid out.
What it looks like:
Do you always follow the correct storage of food/medicines and their product proximity?
Yes, of course, this is very important so as not to spend money on your health later.
50%
Not really, because there won’t be anything like going to the toilet.
25.64%
I look at it by appearance and if I use anything after heat treatment.
24.36%
Votes: 156
- Grease a baking tray and sprinkle with flour.
- Roll out the flatbread and transfer it.
- Place in the oven, cook at 220 degrees for 7-8 minutes.
- Lay out the sauce and toppings and bake the pizza until done.
Thanks to this simple technology, the pizza remains crispy, the thin base does not become soggy from the sauce, the filling does not dry out in the oven, and the cheese does not burn due to high temperature.
The only important thing is to prepare the sauce and other ingredients in advance so that you can quickly assemble the pizza and put it back into the oven.
Other nuances of making pizza
- Champignons can be used fresh, but it is better to lightly boil the mushrooms, perhaps with spices, this will significantly improve the taste.
- If seafood , then they are blanched in boiling water for just a minute. There is no need to overcook, otherwise they will become tough on the pizza.
- The main ingredient of the filling is cheese . There is no need to use cheap varieties that do not melt and have a bad taste. If you can’t buy mozzarella, then at least look for analogues.
- Marinated fit perfectly on pizza . In addition to olives, you can add cucumbers, pickled mushrooms, and canned tomatoes to the filling.
- Any pizza can be made dietary if you use low-fat cheese and knead the dough with whole grain flour or bran.
More, even more filling
In fact, you can't do that. Only Russian people stuff pizza with vegetables, mushrooms, sausage, olives, sauce and add different types of cheese.
The result is something incomprehensible.
Pizza is a baked product where you can save on the number of ingredients.
Ideally, four different products are enough.
It is also important to add the sauce first. Otherwise, the tomato may burn, and the raw food under it will not be baked. As for the cheese, it is not necessary to put it on top.
This is exactly what housewives often do. As a result, fresh tomatoes, bacon, and mushrooms are not baked, remain wet, and contain a lot of moisture.
Shall we roll out or stretch?
Everyone loves store-bought pizza for its thin crust. For this reason, there is no need to roll out the flatbread in advance, otherwise the yeast dough will sit and rise.
Italian pizza makers stretch the flatbread with their hands. You can try this too. But, if you don’t have confidence in your strengths and abilities, then it’s better to use a rolling pin. It is important that the thickness is the same in all areas.
Don't have a rolling pin? Then the dough is stretched with your hands, gradually, slowly, trying not to tear. Classic pizza has a round shape. But you can make a rectangle on a baking sheet or a square.
Topping options for the perfect pizza
It was already mentioned above that you don’t need to use a lot of ingredients in the filling, this will only make the pizza worse. But it is equally important that the ingredients are combined with each other. You can’t just throw half the refrigerator into it.
The most popular options:
- sausage (ham, salami), tomatoes, cheese;
- mushrooms, cheese, tomatoes;
- seafood, cheese, olives;
- three types of cheese, olives;
- bacon, cucumbers, cheese;
- ham, mozzarella, mushrooms.
All these products are placed on top of it in addition to the sauce. There is no need to completely cover the surface, let there be voids. The ingredients are cut into thin slices. Bake pizza for 10-15 minutes, no more. The temperature is not lower than 220 degrees.
Pizza is a baked product where you can save on the number of ingredients.
Ketchup, tomato paste?
The most common mistake people make at home is using ketchup or tomato paste instead of sauce. But it is he who gives that very taste and aroma. A sauce is prepared from peeled tomatoes with onions and garlic, boiled down and rubbed through a sieve. This is the classic version. There is not always the opportunity and time for it.
Alternative sauce options:
- Tomato with onion. Fry the onion, cut into cubes. Add chopped tomatoes, simmer for about 15 minutes, beat with a blender, season with spices.
- Made from puree and herbs. Combine tomato puree with Italian herbs, add salt, season with garlic, and you can add a spoonful of mayonnaise.
- Made from ketchup and butter. Mix ketchup with olive oil (4:1), add garlic and aromatic herbs to taste, you can take the mixture or use only basil.
- Tomato sauce with cheese. Mix tomato puree with grated cheese 3:1, add spices to taste.
If you don’t have tomato puree, you can use paste, but you’ll have to dilute it with something. Olive oil is best suited for this. Fresh tomatoes are always boiled. The sauce should have a thick consistency. If you use ketchup, it is advisable to familiarize yourself with its composition; you should not use very spicy types.
