We enjoy baking so much that it has become a part of our everyday life. We get all sorts of questions that are relevant and some seem to be just mere jokes or funny queries about baking.  We have incorporated some of them in our column this week.  Read on.

Q:  Why can’t I open the oven door during the first 10 minutes of baking?  (Peachy of Quezon City)

Jun Jun:  Hi Peachy, I assume your oven is turned on and there is something being baked inside it.  There is a general rule (which must be followed) that the first 10 minutes of baking is crucial for the final product. During this period, ovenspring happens – resulting to the sudden rise of the baked product where most of the liquid turns into steam and brings up the batter or dough and is set due to the other proteins present in the mixture.  If there is a sudden change of temperature required for the recipe, then it will not rise due to lack of heat. If oven door is constantly opened, fresh, cool air enters the oven and will cause dramatic changes in the baking process.  

Adoree: The first 10 - 15minutes of baking is very crucial since it is when ovenspring happens. Ovenspring is the initial rise during baking which gives most of the height of your baked product.  If the oven door is opened during this time, the rising of the product will be hindered.

Q:  Why are there several methods to cool and remove cakes?  Is there a general rule for this?  I have one cake that requires to just leave it in the pan until cool and another one that states that I should remove it immediately.  (Amy of Quezon City)

Jun Jun: Cakes that must be removed a few minutes after they are baked are those that have quite big volumes of meringue in their mixture. These cakes seem to move towards the center after baking because of the heat found at the center of the pan. Such would usually give you a very uneven look for your cakes, which are quite hard to decorate.  Those that are left to cool are more dense and not as foamy as the meringue type.  Please be careful when removing cakes especially those that will be decorated. 

Adoree:  Most cakes must be unmolded from the pan a few minutes after they are taken out of the oven.  This is done to prevent the cake bottom from steaming, creating a wet bottom.   Examples of items that are left to cool in the pan are brownies, bar cookies like food for the gods, etc.  These items are quite fragile while hot or warm so they are left to cool in the pan before unmolded from the pan.

Q:  Why do my cakes become hard as they cool?  They have the best moist and soft texture while they are warm but as they stand they become quite firm and hard?  What happened?  (Milette of San Juan)

Jun Jun:  The most practical answer to that is you overbaked it.  Remember, there is residual heat on the cake that continues the baking process even when it is taken out of the oven.  A cake taken out straight from the oven is hot, hence, baking continues until it cools.  Be aware of the baking time. If you get an unfavourable result like hardness, remove the baked item 5 – 10 minutes before actual time so you get a perfectly baked item.  Also, bad results come when you have overmixed the ingredients and gluten was developed. Lastly, make sure you use the right oven temperature since some ovens are not calibrated yet for baking.  Try a simple recipe first when you are using your oven so you can gauge the proper temperature for your baked product.  Pressing the cake as well as inserting a toothpick on its center will guarantee that your cake is baked and is ready to cool. 

Adoree:  Most cakes stale or dry up when they cool down.  You have to find a recipe that has a good proportion of fat and sugar in it to ensure that your cake stays moist even after cooling it down.

Q: I noticed that some cake sides tend to get destroyed as I release it from its baking container. How do I stop this from happening? (Marsha of Pasay)

Jun Jun:  Do you use a knife to remove it on its side?  When lining a pan, don’t forget to include the sides to get a very clean and smooth side.  Don’t rely on the flouring and greasing for this part since both ingredients tend to be absorbed by the cake while it is being baked. 

Adoree:  You have to grease and flour your pan generously.  Lining the pan is also a good way of ensuring that the cake does not stick to the pan and you do not have a difficult time unmolding it.  Loosening the sides with a spatula will also ensure you do not break the side of the cake. 

Q: Can equal parts of margarine substitute an equal amount of butter in a recipe?  (Audrey of Quezon City)

Jun Jun: Yes, it can be used interchangeably but what will differ is your taste and mouthfeel since margarine has vegetable fat that doesn’t melt at room temperature. 

Adoree:  Yes, you may substitute refrigerated margarine for butter using the same amount.  Just take note that the taste will not be the same.