58
PROBLEM
POSSIBLE CAUSE
REMEDY
COOKIES ARE TOO CHEWY
Too much egg
High sugar and liquid, but low fat content
Overmixed
Decrease egg content
Increase fat content
Do not overmix when adding flour
PIE DOUGH IS TOO TOUGH
Overmixing dough
Use minimal mixing times when adding
water
PIE DOUGH IS CRUMBLY
Not enough water; too much shortening
Increase water; decrease fat
PIE DOUGH SOGGY OR RAW ON BOTTOM
Oven temperature too low;
not enough bottom heat
Increase temperature
Use Convection Bake or Standard Bake
Use lower rack position
PIE DOUGH SHRINKS
Dough overworked
Too much water
Use minimal mixing times
Decrease water
PIE FILLING BOILS OUT
No steam vents cut across the top
Oven temperature too low
Filling hot when put in shell
Crust not sealed; too much filling
Cut steam vents in top crust
Increase oven temperature and use
Convection Bake or Bake
Allow filling to cool before adding to pie shell
Seal crust; don’t overfill the pie crust
CURDLING OF CUSTARD OR SOFT FILLINGS
Overbaked
Decrease baking times
YEAST BREAD SPLIT OR BURST CRUST
Overmixing dough
Oven too hot
Use minimal mixing times-just until dough is
elastic
Decrease oven temperature
BLISTERS ON BREAD CRUST
Too much liquid
Improper fermentation
Decrease liquid
Make sure loaves ferment at correct time
and temperature
BREAD TOO DENSE OR CLOSE-GRAINED
Too much salt
Too little liquid
Too little yeast
Underproofed
Decrease salt
Increase liquid
Increase yeast
Increase proofing time
BREAD CRUST TOO DARK
Oven too hot
Decrease oven temperature
Allow oven to preheat fully
BREAD CRUST TOO LIGHT
Too low temperature
Increase temperature
Use lower rack position
Use Convection Bake mode
Common Baking Problems and Solutions
14923_Dacor 10/31/06 4:41 PM Page 62
Summary of Contents for Range Cooking
Page 1: ...Epicure Range Cooking Guide...
Page 16: ...12 notes N...
Page 25: ...Appetizers and Side Dish Recipes...
Page 29: ...Soups and Salads...
Page 33: ...Breads...
Page 39: ...MAIN DISHES...
Page 48: ...44 notes N...
Page 49: ...Desserts 43...
Page 55: ...MULTIPLE RACK MEALS 43...
Page 60: ...56 notes N...