Christmas gingerbread it is a real delicacy loved by both children and adults. Beautiful, elegant, aromatic – simply a perfect bake that makes an impression. And this taste is achieved primarily thanks to spicy spices. It is definitely pleasing to the eyes and melts in your mouth. Especially during the holidays, it’s hard to refuse this delicacy.
Sometimes, however, errors occur when preparing it, which causes The gingerbread falls. Why does this happen and how to deal with it? We give you a hint.
These situations can definitely be frustrating. Instead of a delicious, aromatic Christmas cake – a fallen cake that you don’t know what to do with. Why does gingerbread fall? The main culprit is usually… our curiosity. It’s really hard to resist the temptation to look into the oven and see what’s going on there. And the problem is solved – opening the door too quickly is one of the main causes of the gingerbread falling. A sharp drop in temperature stops the leavening process, causing the dough to fall. In addition, gingerbread it is very delicate at first, so each time you open the door, the contents may fall.
Of course, the problem is not always temperature. You can make mistakes while preparing the dough, for example when you mix the gingerbread mass for too long. This causes the air that should stay inside to escape. As a result, the dough is dense and will not keep its shape once it is baked.
Wrong proportions of ingredients – here’s another culprit for the gingerbread falling down. Be careful not to use too much honey, milk or butter. Too much liquid causes the dough to become heavy and difficult to rise. In turn, too much baking powder or soda will also be problematic. Then the dough will rise quickly in the initial phase, but will also fall quickly.
So what to do to prevent the gingerbread from falling? First of all, remember to avoid the mistakes mentioned earlier. It is very important how the cake is cooled. Immediately transferring it to a cold surface is a big risk. Then the center of the cake may collapse.
The best option? Leave the gingerbread in the tin for a few minutes after removing it from the oven. Thanks to this, the temperature will be equalized gradually. In the next step, you can transfer the cake to a cooling rack.
It is also worth extending the baking time by a few minutes – this will make you more sure that the cake is ready inside. This trick is useful for most cakes, so it’s worth remembering not only for gingerbread.
Don’t worry when the gingerbread has fallen. That doesn’t mean he can’t be saved. Your work doesn’t have to be in vain.
You can easily hide the sunken center with a delicious filling – plum jam, chocolate cream or nut filling. Another suggestion is to cut up the fallen cake and make something else with it. Such pieces of gingerbread can be the basis for many other desserts. Cake pops made in this way can be a real hit during the holidays.
Source: Terazgotuje.pl
