Abstract
We have already reported that, in the case of sponge cake baking with an electric oven fitted with an fan (at 150°C for 40 min. ), the preheating had no influence on the quality of cakes.
Considering of the slower elevation of the oven temperature in the case of electric one as compared with that of gas oven, studies were undertaken on the cream puff crust baking at 200°C for 10 to 20 min, The results obtained were as follows:
1) The volume of the crust was significantly smaller when it was baked without preheating. This would be due to the relatively longer period required to attain to 200°C against the total heating period.
2) Even in the case of non-preheating, by the elongation of the baking period, satisfactory crust could be obtained, and, as compared with the normal preheating method, the consumption of electricity of this case was proved to be 20% economical. Then, it seems to depend on the selection of crust-volume, baking time, or electricity consumption as the important baking factor to introduce the preheating or not.
3) In the case of crust baking, the conditions which seem to be the end of baking continue for several minutes, then, to avoid the misleading to jubge the baking time, it is desirable to check the baking color of the crust surface for these end several minutes as the criterion of the baking.
