We all want to offer our loved ones something delicious to snack on. If you already have favorite recipes for pastries, we will give you some tips on how to prepare them and what interesting intricacies you should know. We will also explain how long the pastries are baked for.
Heating the oven for baking
All modern ovens have baking stages on two heating resistors - they work on upper heating resistor, lower heating resistor or with hot air. If you follow the guidelines that we have selected for you, you will have delicious pastries and cakes, which are homemade by you for your loved ones.
Baking with upper and lower heating resistors
This type of baking is suitable for muffins, homemade rolls, sponge cakes. If you bake the sponge cake layers in hot air, it will become crumbly and dry and will not be able to be rolled up. Therefore, we recommend that you bake with the upper and lower heating resistors switched on. Sponge cakes are baked in the same way and it would be a big mistake to bake them in hot air.
If you do make this mistake, you should know that a sugar layer forms on the surface, but the defect can be repaired and it can be carefully cut off. Muffins are also not baked in hot air, as they can be deformed by the hot air jet. For them, it is also recommended to bake with the two heating resistors.
Baking with the hot air function on
In contrast to muffins, eclairs and pastries should be baked precisely in hot air. Eclairs with this type of processing become crispy, fluffy and it is not necessary to cut them after baking. Pastries can be baked in several trays at the same time on different levels in the oven.
For other baked goods (eg sponge cake batter, yeast dough) the choice of oven temperature is once again important. You should know that a basic principle in hot air baking is to heat the oven to a temperature about 20°C lower than when baking with top and bottom heating resistor, because for this type of heating the heat is distributed differently.
You can use some little tricks for baking small pastries
1. Do not substitute ingredients from the recipe, because the pastries may not be prepared well with other products;
2. Do not use old products, always buy fresh and within the expiration date;
3. Refrigerate cookie dough, so that it doesn't stick when you shape it;
4. Avoid excessive kneading and rolling of the dough, because each time you roll it out, it will become harder and then the pastries will not be edible;
5. When shaping the pastries with your hands, be careful not to deform them and bake them in the wrong shape;
6. Use baking paper and cool the trays;
7. Baking several trays at the same time is possible, so use a hot air oven for small pastries.
