Postavila tort v duhovku, pervie 20 min. vse otlichno, a pozje centr torta opadaet 
. I tak kajdii raz! Mojet u menya s oven chto-to ne tak? 
SOS!
-
NZ
- Уже с Приветом
- Posts: 732
- Joined: 21 May 1999 09:01
- Location: Tartu --> Iowa
http://forum.privet.com/viewtopic.php?t=25525
[quote:4bc538ed71]А вот обсуждали мы тут как-то почему торты и бисквиты оседают... Я полазила изрядно по сайтам и книгам в поисках более ли менее внятного ответа на вопросы ПОЧЕМУ и ЧТО ДЕЛАТЬ. Вот, что я накопала... Решила перепечатать из книги для всех.
If cake doesn’t rise enough:
The fat was too cold or too warm, and didn’t incorporate sufficient amount of air into the batter. Butter should be at approximately 70F to be flexible enough to surround and trap air bubbles in the batter.
If cake sinks or rises unevenly:
The eggs and liquid were too cold. If straight from the refrigerator, they can cause the creamed butter surrounding the air cells to chill, solidify, and crack, letting out the air. Similarly, hot liquids will melt the fat around the air bubbles and destroy the aeration. Either of this pbs breaks the emulsion, causes curled batter, and results in a loss of volume and lightness in the baked cake. Baking powder added to the batter helps prevent disasters but will not stop them entirely if all air is lost.
Beating technique also affects rising of the cake. Note that especially in the early stages of mixing, creaming the butter and sugar at too high a speed on the electric mixer can break down air cells from excess friction.
[b:4bc538ed71]If the cake collapses or sinks in the center:
It contains too much baking powder or baking soda or was overbeaten and became overaerated.[/b:4bc538ed71]
Susan G. Purdy “The perfect Cake”
Всем -удачи! [/quote:4bc538ed71]
[quote:4bc538ed71]А вот обсуждали мы тут как-то почему торты и бисквиты оседают... Я полазила изрядно по сайтам и книгам в поисках более ли менее внятного ответа на вопросы ПОЧЕМУ и ЧТО ДЕЛАТЬ. Вот, что я накопала... Решила перепечатать из книги для всех.
If cake doesn’t rise enough:
The fat was too cold or too warm, and didn’t incorporate sufficient amount of air into the batter. Butter should be at approximately 70F to be flexible enough to surround and trap air bubbles in the batter.
If cake sinks or rises unevenly:
The eggs and liquid were too cold. If straight from the refrigerator, they can cause the creamed butter surrounding the air cells to chill, solidify, and crack, letting out the air. Similarly, hot liquids will melt the fat around the air bubbles and destroy the aeration. Either of this pbs breaks the emulsion, causes curled batter, and results in a loss of volume and lightness in the baked cake. Baking powder added to the batter helps prevent disasters but will not stop them entirely if all air is lost.
Beating technique also affects rising of the cake. Note that especially in the early stages of mixing, creaming the butter and sugar at too high a speed on the electric mixer can break down air cells from excess friction.
[b:4bc538ed71]If the cake collapses or sinks in the center:
It contains too much baking powder or baking soda or was overbeaten and became overaerated.[/b:4bc538ed71]
Susan G. Purdy “The perfect Cake”
Всем -удачи! [/quote:4bc538ed71]
N.