Why is the finished product color too dark according to the baking time and temperature indicated by the recipe?
Many domestic household mechanical ovens (including some commercial ovens) have the problem of temperature difference, that is, the temperature is not accurate enough, and it is baked according to the time and temperature indicated by the formula. It may be "small white face" or "baogong face". How to use the oven depends on how much experience you have in the process of making it, and find out the temper of your own oven. It is recommended that you buy a thermometer that can enter the oven, which is also a dozen or twenty pieces, and some are not particularly accurate, but it is much more accurate than a household oven.
Put the oven thermometer in the middle of the oven (sometimes I will also put a thermometer at the bottom), put the oven knobs on the commonly used 180 ° C, 200 ° C, 250 ° C and other scales, observe which oven thermometer is stable Numerically, it will be adjusted in the future. For example, in an oven in my home, the oven thermometer shows 180 °C when setting 150 °C, 210 °C when setting 180 °C, and 250 °C when setting 250 °C. Then when I need to bake bread at 180 ° C, turn the knob to 150 ° C; when I need to bake bread at 250 ° C, turn the knob to 250 ° C.
Sometimes it's not a good thing to adjust the temperature. Some oven fires are more urgent. On the set temperature, the bread is baked. The bread may be colored within a few minutes. Some ovens are softer and have a set temperature. On the toast, it may not be enough to set the time until the bread is colored. Therefore, the temperature and time settings really have to be adjusted according to the temper of your oven. In the former case, I will cover the paper after the bread is colored; in the latter case, I will raise the temperature by 20 °C.