For example, if you want to bake a Qifeng cake, it is usually preheated to 18 degrees, so you have to set the oven temperature to 18 degrees in advance. Generally, you can wait for 2 or 3 minutes in the oven. When you see that the temperature in the oven has risen, you can put the cake materials into it for baking.

Preheating means heating the oven for a while before baking food, and putting the food in after reaching a predetermined temperature, instead of waiting for it to cool down before putting the food in.

Before baking food, the food is at room temperature, but the temperature during baking is generally required to be more than 1 degrees or even 2 degrees. If you put the food directly into the oven without preheating, it is equivalent to slowly heating the food from room temperature to the set temperature.

If the food is preheated, it is equivalent to directly entering the set baking temperature from room temperature. Obviously, these two methods will have different effects on the changes of the internal organization of the food during baking. For example, if the cake is not baked by preheating, the texture must not be as bulky as the cake after preheating.

In any baking process, preheating the oven properly is the key to success. It usually takes about 2 minutes for the oven to reach the required temperature, so please ensure enough preheating time. Be sure to carefully measure the oven temperature with a self-standing oven thermometer. Never trust the temperature indicated on the thermostat dial-these temperatures are extremely unreliable.

Extended information:

Selection of heat

Whether cakes, biscuits or fast food bread are baked, heat is a major reason for the failure of low-fat baking. The appearance of low-fat baked food is moist and lustrous, which seems to be half cooked, but this appearance may be just an illusion.

The baking of low-fat cakes has a set of methods to check the temperature, which is different from the traditional baking. In full-fat baking, the most commonly used method is to insert a toothpick in the center of the cake or a cake tester made of thin metal wire.

if the toothpick is clean and there is no undercooked batter, it means that the cake is baked. However, toothpick inspection is not suitable for fat-reduced baking, which requires other visual and tactile inspection methods to ensure that the baked food is properly cooked. The same is true for muffins and fast food bread.

1. In order to avoid over-baking, it is necessary to check whether the heat is in the city at the beginning of the specified time range.

2. Unless otherwise specified in the recipe, when the central part of the baked product is gently pressed, the top will bounce back.

3. The edges are slightly browned and begin to peel off from the side of the baking tray. Some fast food bread will form a big crack from top to bottom-this is normal.

bake cookies until the edges are slightly browned. Although the centers may seem immature, they will harden during cooling. Pie crust should be baked until brown. If the crust of the pie is overcooked before the filling is cooked (the center of the pie should only shake slightly when shaking the pie), it can be wrapped in aluminum foil to protect the crust from accident.

reference source: Baidu encyclopedia-oven preheating