Our tips will help you bake like a pro! Baking is something that requires constant practice, patience and even some culinary savvy. But when the masters get down to business, the task becomes easier. Irina Chadeeva seems to know everything about baking! Here are tips from a famous culinary blogger and simply good housewives who are in love with fiddling with dough.
“Pie science” is a science accessible to everyone, no doubt about it. Use these tips and you will be able to cook everything you have in mind. On the way to the ideal, a lot of dough was spoiled, many pies were burnt. Leave it behind. Professionals will tell you how to save any baked goods!
1. Biscuit dough
- If the whites are not whipping well, there is probably yolk in them. There is only one way to correct the situation - start beating the other whites again, carefully monitoring the moment the yolk separates. Also, egg whites will not whip well if sugar is added too early. In this case, beat the whites in a water bath.
- If the biscuit is too dense, and the dough does not rise well in the oven, there may be several reasons. Poorly beaten ingredients and too much flour usually lead to such a sad result. In addition, you should not keep the biscuit dough for a long time before moving it into the oven. Make sure the oven is well heated before you put the dough in it.
- To ensure that the biscuit is well baked, it needs to be baked at medium temperature. If the baking temperature is too high or too low, the biscuit will turn out unsuccessful, most likely half-baked.
- If the biscuit is difficult to remove from the mold, It is quite possible that the problem is an old and uneven mold. Don't forget to thoroughly grease the pan with butter and sprinkle flour on top. If there is too much sugar in the dough, the sponge cake will also have difficulty releasing from the pan. Follow the recipe carefully, and you will have much fewer problems with baking!
- If the sponge cake settles after you take it out of the oven, this means that it is not baked. Check with a match that the cake is ready before you take it out! Also, the sponge cake may settle while still in the oven if it is baked at too high a temperature.
- To prevent the biscuit from crumbling, cut it with a very sharp knife.
- Cool the biscuit at room temperature, and only then remove it from the mold. It will be easier for you to remove the sponge cake, as well as the cake from any other dough, if you place the mold, just removed from the oven, on a wet cloth. Once the mold has cooled, the product will come off easily!
2. Cake batter
- If the dough separates when adding eggs, perhaps there are too many eggs. Make sure that the butter and eggs you mix are at the same temperature. Continue beating the dough until it reaches the desired consistency.
- If the cake does not rise in the oven, Most likely, the butter and sugar are not creamed well. Another option: the butter melted while kneading the dough.
- If the cake is dense and sticky, there is too much flour or liquid in it. Eggs with sugar, not beaten, but simply mixed into the dough, also give this effect.
3. Puff pastry
- If the butter and flour crumbs stick together, put the dough in the refrigerator - the oil will cool down and nothing will stick together.
- If the dough is too sticky, add a little flour to it and put it in the refrigerator for a while.
- If the dough crumbles, this indicates a lack of fluid. Add one teaspoon of water at a time, gently moistening dry areas.
- If the products are dry and hard- they were baked for too long. Watch the time and ensure that the butter does not melt while kneading the dough!
4. Curd dough
- If the dough is too soft and sticky, Most likely you used wet cottage cheese. Add flour or semolina to correct the situation.
- If the dough crumbles- little liquid.
5. Shortcrust pastry
- If the dough is too soft, you need to add more flour.
- If the dough crumbles, there may be several reasons. Lack of oil, not enough liquid and too cold oil are what ruin shortcrust pastry. Remember to bring the oil to room temperature before kneading the dough!
- If the liquid filling has not thickened- perhaps the baking temperature was too low, there were not enough eggs and starch in the filling, or the product did not have time to cook completely.
- When the temperature is too high While baking, the liquid filling may curdle.
- If the cookies are burnt, Carefully remove the burnt layer with a grater, and then sprinkle the cookies with powdered sugar.
- If you store pies on a ceramic plate, Covering them with a napkin made of natural fabric on top will help them retain their fluffiness and freshness longer.
- Perfectly cut crumbly cake You can if you heat the knife before cutting by dipping it in boiling water for 1 minute.
- If the dough is kneaded too hard, but it sticks to your hands, use a glass bottle with cold water as a rolling pin. It will roll out beautifully!
- The glaze will be very tasty melt chocolates and mints by mixing them with a few tablespoons of water or milk.
Baking is delicious and beautiful - an affordable pleasure. Even if you bake rarely, do it well. Our advice will certainly help you become a master, and the appearance and taste of the products you bake from
Properly prepared shortbread dough is very tender and crumbly, literally melting in your mouth. At first glance, you might think that there are no difficulties or secrets in its preparation, however, this is not so. Shortbread dough has its own secrets, which it is in no hurry to reveal upon superficial acquaintance, therefore, at first, products made from it may not turn out to be entirely successful - hard and rough.
To avoid such troubles, you need to consider the following factors when preparing shortcrust pastry:
- The friability and plasticity of shortcrust pastry is given by the large amount of butter it contains. If there is less oil than needed, the dough will turn out dense and hard.
- In order for the dough to be very crumbly and tender, it is recommended to use only egg yolks for it (baking powder, in this case, you don’t need to add).
- If the preparation of shortcrust pastry takes place in a hot room, then before preparing the products, it is advisable to cool it.
- The table on which the shortbread dough is rolled out should be generously sprinkled with flour and the flour should be added several times while rolling.
- The layer of dough must have the same thickness, otherwise during baking the thin parts will burn and the thick parts will remain damp.
- Shortbread dough is baked at a temperature of 240 - 260°C. The most delicious and aromatic products are those that acquire a golden color after baking, not only on the outside, but also on the inside.
Take 250 g butter; 3 cups flour; half a glass of sugar (or even better, powdered sugar); 2 yolks; vanilla sugar.
Mix the butter with powdered sugar and beat everything together thoroughly, add the egg yolk, flour and finely grated lemon zest. Knead the dough, roll it into a layer, from which cut out cookies in the form of bagels using a thimble and a glass. Dip one side into the beaten egg white and immediately into the coarsely crushed nuts (walnuts, peanuts, almonds).
Bake cookies in a moderately heated oven until done.
And, in conclusion, one more piece of advice: if the shortcrust pastry recipe is intended for products with various flavored fillings (for example, cakes, pastries, pies), then there is no need to flavor the dough itself. But it is recommended to add vanilla sugar or (lemon), cinnamon or well-crushed nutmeg to the cookie dough. You can replace a glass of flour in the recipe with roasted nuts ground into powder, or add a little cocoa powder to the dough.
Dough. It would seem that it could be simpler! Flour, water, mix and enjoy. But the wonderful thing about the dough is that it is not just flour and water, it is a real work of art, which even for one housewife rarely turns out the same (like borscht).
At the same time, even without any experiments, it is very, very easy to spoil the dough, and then think about what to do with this “sourness”. Master chefs in this collection share four dozen interesting tips on how to prepare the perfect dough and how to save baked goods if something goes wrong.
SPONGE DOUGH
If the whites are not whipping well, there is probably yolk in them. There is only one way to correct the situation - start beating the other whites again, carefully monitoring the moment the yolk separates. Also, egg whites will not whip well if sugar is added too early. In this case, beat the whites in a water bath.
If the biscuit is too dense and the dough does not rise well in the oven, there may be several reasons. Poorly beaten ingredients and too much flour usually lead to such a sad result. In addition, you should not keep the biscuit dough for a long time before moving it into the oven. Make sure the oven is well heated before you put the dough in it.
In order for the biscuit to bake well, it must be baked at medium temperature. If the baking temperature is too high or too low, the biscuit will turn out unsuccessful, most likely half-baked.
If the cake is difficult to remove from the mold, it is quite possible that the problem is an old and uneven mold. Don't forget to thoroughly grease the pan with butter and sprinkle flour on top. If there is too much sugar in the dough, the sponge cake will also have difficulty releasing from the pan. Follow the recipe carefully, and you will have much fewer problems with baking!
If the sponge cake settles after you take it out of the oven, it means it is not baked. Check with a match that the cake is ready before you take it out! Also, the sponge cake may settle while still in the oven if it is baked at too high a temperature.
To prevent the biscuit from crumbling, cut it with a very sharp knife.
Cool the biscuit at room temperature, and only then remove it from the mold. It will be easier for you to remove the sponge cake, as well as the cake from any other dough, if you place the mold, just removed from the oven, on a wet cloth. Once the mold has cooled, the product will come off easily!
CAKE BOUGH
If the dough separates when adding eggs, there may be too many eggs. Make sure that the butter and eggs you mix are at the same temperature. Continue beating the dough until it reaches the desired consistency.
If the cake does not rise in the oven, the butter and sugar are most likely not creamed well. Another option: the butter melted while kneading the dough.
If the cake is dense and sticky, there is too much flour or liquid. Eggs with sugar, not beaten, but simply mixed into the dough, also give this effect.
Puff Chopped Dough
If the butter and flour crumbs stick together, put the dough in the refrigerator - the butter will cool down and nothing will stick together.
If the dough is too sticky, add a little flour to it and put it in the refrigerator for a while.
If the dough crumbles, this indicates a lack of liquid. Add one teaspoon of water at a time, gently moistening dry areas.
If the products are dry and hard, they have been baked for too long. Watch the time and ensure that the butter does not melt while kneading the dough!
CREATIVE DOUGH
If the dough is too soft and sticky, you most likely used wet cottage cheese. Add flour or semolina to correct the situation.
If the dough crumbles, there is not enough liquid.
SHORT DOUGH
If the dough is too soft, you need to add more flour.
If the dough crumbles, there may be several reasons. Lack of oil, not enough liquid and too cold oil are what ruin shortcrust pastry. Remember to bring the oil to room temperature before kneading the dough!
If the liquid filling does not thicken, perhaps the baking temperature was too low, there are not enough eggs and starch in the filling, or the product did not have time to cook completely.
If the baking temperature is too high, the liquid filling may curdle.
If the cookies are burnt, carefully remove the burnt layer with a grater, and then sprinkle the cookies with powdered sugar.
If you store pies on a ceramic dish, covering them with a napkin made of natural fabric, they will remain fluffy and fresh longer.
You can cut a crumbly cake perfectly if you heat the knife before cutting by dipping it in boiling water for 1 minute.
If the dough is too stiff but sticks to your hands, use a glass bottle of cold water as a rolling pin. It will roll out beautifully!
You can make a very tasty glaze by melting chocolate candies and mints and mixing them with a few tablespoons of water or milk.
Baking is delicious and beautiful - an affordable pleasure. Even if you bake rarely, do it well. Our tips will certainly help you become a master, and the appearance and taste of the products you bake will be gorgeous.
What to do if shortbread dough doesn't work out? We offer a list of the most common mistakes when preparing baked goods, and ways to correct them.
- Dough too crumbly
- Shortbread dough too rough
Shortcrust pastry fails: 3+8 mistakes and ways to correct them
Shortbread dough too crumbly
Crumbly shortbread dough is good, but everything is good in moderation; what should you do if the baked goods turn out to be too crumbly?
1. Reduce the amount of fat, butter or margarine, maybe even by half.
2. Add a few tablespoons of sour cream to the shortbread dough.
3. Add a little cottage cheese or curd mass to the shortbread dough - for 200 g of butter or margarine there should be up to 100 g of cottage cheese.
Shortbread dough too rough
If baking from shortcrust pastry turns out too rough, “killed”, check yourself, perhaps you are making one of the following mistakes!
1. Flour quality, if the flour has high gluten content, the shortbread will be rough. To avoid this, part of the flour must be replaced with starch.
2. Too many eggs. Alternatively, you can put only yolks in the shortbread dough, without whites; the more yolks, the more crumbly the baked goods will be.
3. Too much flour.
4. The dough was kneaded for too long; this is in no way acceptable for shortbread dough.
5. The recipe is broken, the proportion of ingredients is incorrect - too little fat, too much sugar, low quality margarine.
6. Unsuitable temperature in the kitchen when preparing shortcrust pastry8, if above 25°C, the oil separates from the total mass of the dough and the products turn out hard and tasteless; the ideal temperature for preparing shortcrust pastry is 15-20°C.
To correct this, you can cool it well, knead it again with cold hands, or, as a last resort, add an extra yolk to the dough.
7. Products of different thicknesses, this is important for shortbread baking.
8. Overbaked - if shortbread dough sits in the oven beyond the allotted time, even if perfectly kneaded, it will become rough and tasteless.
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