Ideally, these foods should be baked at a high temperature (in the 425
o to 450
oF range) so that the expanding internal gases can adequately increase the volume of the dough or batter before the coagulating protein sets the food's structure. Because of their small size, most biscuits can be successfully baked in or near that temperature range. However, a lower temperature (about 400
oF) is necessary for baking bread loaves because the higher temperature would burn the outside of the bread before the heat could reach and bake the inside. Well-sugared breads must be baked at an even lower temperature (325
o to 375
oF) because the sugar would caramelize too much at a higher temperature and blacken the crust.
**
Asian Recipes **
