How to fix an under-baked cake

For beginners, if you take the cake out before it is baked and find that the cake is not cooked, you can put it back in the oven immediately and continue baking. If it has been taken out for a while, the temperature of the oven has dropped and the temperature of the cake itself has also dropped. At this time, it needs to be baked again. Cover it with tin foil and put it back in the oven to avoid uneven heating, which will cause some places to be cooked and some places to be uncooked.

How to fix an under-baked cake

1. If the cake is not cooked right out of the oven, put it back into the oven to bake. Since the temperature of the cake does not change much, there is no problem if you continue to bake it at the original temperature. 2. After the cake has been out of the oven for a period of time, the temperature of the surface has dropped, but the temperature inside is still very high. If it is baked at the original temperature and time, it may affect the cake texture. Therefore, it is recommended to lower the temperature or cover with tin foil for a second baking. 3. After the cake has completely cooled down, you will find that it is not cooked inside. At this time, it is not appropriate to put it back into the oven for baking. At this time, the oven needs to fully heat and bake the cake. The oven heats from the outside to the inside, so the inside will heat more slowly than the outside, and the surface will be heated more severely. So it is recommended to bake it in the microwave for a few minutes or steam it in a pot.

Notes for baking cake:

1. When baking in the oven, you can lower the oven temperature and turn the bread over during baking to allow the crust to form more slowly and allow the moisture in the bread to dissipate quickly, thus making the bread mature. If you don't turn the bread over in time, it will be heated unevenly, and some parts of the bread will be cooked through while others will not. 2. All food is baked from the outside to the inside in the oven, so you cannot judge whether the bread is cooked through based solely on its color. If conditions permit, friends can use a quick thermometer to measure the temperature inside the bread. Generally, the temperature needs to reach above 200℃ to be considered cooked. After baking, it is best to leave the bread in the oven to continue drying it with the residual heat to ensure that the moisture in the bread is completely evaporated.