But bad luck! Often, as a result of considerable effort, the appearance of the sponge cake resembles a burnt and scorched pancake. Isn’t it a shame that after more than one hour of cooking you have to throw away a failed dessert or hide it away from the eyes of your loved ones or friends? Obviously, the cooking process has some peculiarities or even secrets. If you familiarize yourself with them, then after baking the biscuit will not lose its shape and will not settle.
Why the prepared biscuit settles: possible reasons
The reasons for the settling of the biscuit lie in mistakes made during its preparation:
- Egg whites are not beaten well enough. Experts consider this oversight to be the most common mistake and the main reason for the sponge cake to settle. Everything is explained simply. The dough is almost half air. Protein molecules are able to hold it because, when whipped, they combine with oxygen and coagulate with it. They can maintain this structure for a long time. If you add an insufficiently whipped ingredient to the dough, then when heated it will certainly become active and rise. But the protein structure is not strong enough to retain air after a sharp drop in temperature. Therefore, a sponge cake containing under-whipped whites quickly collapses when moved from a hot oven to the kitchen table.
- Mixing ingredients too vigorously. Whipped whites and yolks must be mixed very carefully and portionwise with the dry ingredients of the dough (flour, starch, sugar, baking powder). If you do this too vigorously, the air will evaporate from the dough, and it may fall before being placed in the oven.
- Incorrect temperature setting. Do not put the dough into an oven that is too hot. Even proper beating and stirring will not save the sponge cake from settling if you bake it at a temperature exceeding 180 degrees. This “inferno” will not allow protein molecules to firmly connect with the air and retain it when moving the biscuit from the oven.
- Availability of intervals during the cooking process. You shouldn’t be distracted by a phone call or watching some part of the program, while leaving already whipped whites, prepared dough or a preheated oven in standby mode. Such pauses can ruin the work already done.
- Untimely opening of the oven door. This harmless movement will instantly reduce all efforts to nothing. The temperature difference will do its bad work, and the sponge cake will look more like a pancake rather than a cake.
How to bake a fluffy sponge cake
There are several secrets (or simply rules) for preparing a sponge cake that does not lose its fluffiness after being taken out of the oven:
- Pay due attention to preparing the baking dish. This procedure should be done like this:
- grease the bottom of the mold with butter;
- place parchment on top;
- also cover the paper with a thin layer of butter;
- place the form in the refrigerator for 15–20 minutes;
- pour the prepared dough onto the chilled dish and place it in the oven.
- To preserve the fluffy shape of the dessert, starch is added to the biscuit dough (a teaspoon per glass of flour). It is mixed with all the other dry ingredients.
- It is important to beat the whites to the desired state - a strong and stable foam. To achieve this you need:
- make sure the quality of eggs and use only fresh ones;
- choose larger eggs, since they contain more protein;
- very carefully separate the whites from the yolks;
- Use completely dry and clean mixing bowls. The presence of fat residues or other products on the walls will result in wasted labor;
- Be sure to cool the whites before beating. The whipping time is from 5 to 10 minutes. This depends on the power of the kitchen assistant (mixer).
- It is important to add ready-made proteins to the dough gradually - 3-4 spoons at a time. They mix very carefully with the flour when the mixer is turned off. Use a wooden or silicone spatula.
- It is advisable to mix the whites, yolks and dry ingredients not in a circular motion, but from top to bottom. This technique will keep air bubbles inside the dough and prevent the finished biscuit from settling.
- Bake the biscuit for the first 15 minutes at 180 degrees, and then reduce to 150.
- Under no circumstances should the oven door be opened for 15–20 minutes after loading the mold. It’s even better not to touch it until the process is complete. But this can be done when all the oven’s capabilities have been fully studied and the baking time has been tested in practice.
- To prevent metamorphosis from happening to the biscuit at the very last moment, you need to properly check its readiness. You cannot do this with a wooden skewer or toothpick. Through the small hole left by such devices, the air will quickly fly out, and the biscuit will settle instantly. Therefore, you need to take a spatula and lightly press the surface of the biscuit. If it springs, the fragrant product is ready.
- It is advisable to place the mold with the finished biscuit on a damp towel for 3-5 minutes - the baked goods will easily separate from the walls and will not be damaged.
- There is no time to waste and wait for it to cool completely. To prevent the biscuit from falling off and losing its shape, it must be transferred to a plate hot.
- To prepare the biscuit, only dry flour is used. You can check its status like this:
- sprinkle a little flour on your palm;
- make a fist;
- open your palm. If the flour remains in a loose state, it is dry. When lumps appear on your hand, the ingredient is not suitable for making a biscuit.
And you shouldn’t be distracted during the cooking process. It is necessary to organize your work so that the oven is heated on time, and the prepared dough does not lose oxygen while the baking dish is greased and covered with parchment paper.
Baking is rightfully considered the pinnacle of culinary art. It, like any skill, begins with a very simple thing - a test. But, unfortunately, it does not always rise, bake and behave as we plan. Irina Chadeeva shared her secrets with us, knowing which you will never be disappointed, because you will always get delicious pies, cakes and buns.
Physics lesson, or why dough rises and falls
I don’t want to write any theory, but there is an important question that occupies all novice confectioners:
- WHY DIDN’T MY PIE RISE?
From a school physics course we know that at constant pressure (according to Gay-Lussac's law), the ratio of the volume of a gas to its temperature is unchanged. That is, as the temperature increases, the volume of the gas also increases. As soon as we put the pie in a hot oven, the gas begins to heat up, expand, and the pie begins to rise.
By the way, gas can be completely different, for example:
In biscuit dough, this is air added with a whisk while beating;
In yeast doughs, this is carbon dioxide produced by the yeast;
In dough with baking powder or soda, there is also carbon dioxide, which is released when soda reacts with acid (if it is included in the dough) and when heated;
In wet and buttery doughs, this is water vapor (which, for example, tears the crust on a muffin, creating cracks).
So, to make the cake fluffy, observe the following conditions:
Firstly, the test should have enough gas. For example, eggs for biscuit dough must be beaten well, and the dough itself must be mixed very carefully; puff pastry - roll out and cook in the cold so that the butter does not melt and lose moisture (although the butter contains only about 20% water, it is this that, turning into steam, raises the real puff pastry).
Secondly, you need to ensure good heating so that the gas expands quickly enough. That is why most lush products are baked at high (about 200°C) temperatures.
And thirdly, in parallel with expansion and heating, the structure of the dough must be formed and fixed (baked). If the structure is weak (such as in a batter or dough with little flour), the cake will sag as soon as you take it out of the oven (but in some cases it should!).
HERE ARE SEVERAL RULES THAT WILL HELP YOU CANDLE BAKING OF ANY COMPLEXITY:
1. Beat well and mix the beaten dough very carefully.
2. Bake the products at the temperature specified in the recipe.
3. Do not open the oven wide or for a long time until the dough is baked.
4. Start checking the readiness of the products when the dough has risen evenly, without a dent in the middle - this means that all the air in the dough has warmed up well (this does not apply, for example, to chocolate pies, which ideally should remain slightly underbaked).
5. Check readiness by sticking a splinter into the middle of the pie - there the dough always bakes slower than on the edge.
Can't wait to bake something delicious? Open Irina Chadeeva’s new book “Pie Science for Beginners,” published by Mann, Ivanov and Ferber, and master 60 simple recipes!
In fact, it is very important at what stage of preparation the mistake was made. It is possible that the oven is ruining everything. It is also possible that the problem is in the dishes or ingredients. Let's look at the most common reasons.
1. Dough
So, one of the most common reasons is lack of accuracy. If you shake the dough, then the baked goods most likely will not turn out as fluffy as the hostess herself wants it to be.
When preparing delicate dishes such as biscuits or muffins, do not close the door suddenly. You need to carry the dough carefully. Only through careful handling will it rise, and the baked goods will turn out aromatic, tasty and pleasant to look at.
2. Time
Another reason why baked goods sag is because they were not left in the oven long enough. It should be remembered that any flour product must be in the oven for at least 10 minutes.
However, it usually takes much longer. It is very important to follow the recipe. But there is no need to open the oven and see “how the dough feels in there” if not even 10 minutes have passed since the moment it was put there.
Important! After turning off the oven, you do not need to immediately remove the baked goods from it. After all, a sharp change in ambient temperature will negatively affect the shape of the culinary product.
3. Warming up
All recipes for flour products that are baked in the oven say that the oven must be preheated well. It is usually recommended to preheat the oven to 180 degrees. If even after warming up the temperature inside the oven remains not high enough, then it is worth checking the device itself. It is possible that the problem lies in its performance.
4. Beating
Often, baked goods sag due to the fact that the dough has been beaten with a mixer for a long time. Those who do not have this wonderful appliance in their kitchen tend to envy those who do. Indeed, in its absence, you have to use a whisk or even some kind of fork to beat. And in this case, a lot of effort will be made and a lot of time will be spent.
However, it is the mixer that may be the reason that the cake constantly settles after heat treatment in the oven. The whole point is that the dough should be beaten in moderation. After whipping, the mass should become airy, but not sag from shock.
5. Ingredients
Of course, the ingredients used have a significant impact on the quality of the dough, including its airiness. Much depends on the proportions in which they are mixed. For example, a pie may sag if the dough contains a lot of flour. Also, the mass will not rise if a lot of water is added to it.
For those who have only recently begun to engage in such an interesting and exciting activity as cooking, it is recommended that, when deciding on the proportions, strictly follow the recipe used. Well, those who already have some experience in baking should listen to their intuition.
Not only those ingredients that are part of the dough, but also those that are used as filling can affect the quality of baked goods. Often the pie settles due to excess meat, jam, cabbage, etc. It is for this reason that it is not recommended to put a lot of dried fruit in the casserole.
Cooking secrets
Above we discussed the main reasons why the dough does not rise. But even if you prevent all these mistakes, the problem may remain unresolved. To ensure that the pie turns out beautiful, fluffy and airy, it is recommended to listen to the following advice from experienced chefs who know a lot about preparing flour products.
1. Sifting
Under no circumstances should you skip such an important step as sifting the flour. Thanks to this, it will not only become cleaner, but will also be saturated with oxygen, which will undoubtedly contribute to airiness. Fortunately, this is not a difficult task, and it will not take much time.
2. Water temperature
What kind of water is not added to flour when preparing dough. Inexperienced housewives may use water that is too cold or, conversely, too hot. But not everyone knows that the quality of the dough depends on the temperature of the liquid. If the water is too cold, the mass will take a long time to rise. And the bitterness of the water can completely ruin the dough.
The best option is to use water with the same temperature as the body of a healthy person, that is, 36 degrees. It's neither too cold nor too hot - just what you need for a high-quality dough and an equally high-quality pie.
3. Dishes
Also, when preparing flour products, you need to select suitable utensils. Particular attention should be paid to the container that will be used for beating eggs. There should be no moisture in it.
4. Beating
The beating process itself also needs to be approached with the utmost seriousness. You only need to beat the whites. And before that, of course, they must be accurately separated from the yolks. To separate, you can use a funnel made of paper. A knife or needle can also help in this matter.
5. Procedure
In many fairy tales, when preparing magic potions, sorcerers place the necessary ingredients in one cauldron in a strict order. If something is placed earlier or, conversely, later, the drug will not acquire its healing properties. The same applies to dough products that are prepared in the kitchen.
In order for them to turn out truly fabulous, it is necessary not only to maintain the proportions when mixing, but also to add components in the exact sequence indicated in the selected recipe. For example, soda must be extinguished along with other ingredients.
The fact is that the dough becomes fluffy due to gases. And if the soda is extinguished in advance - before preparing the dough, most of the gas will simply evaporate, and this, of course, will negatively affect the airiness of the finished product.
Why do baked goods sag after baking? This question is always relevant for housewives. Those few who have all kinds of biscuit cupcakes remain safe and sound and delight with both taste and appearance, in the culinary world most people associate with magicians - since sometimes even the most “secret ingredients” and “tricks” do not help.
Despite everything, the situation is not as hopeless as it may seem. This is not the time to despair! And the question of why baked goods settle after baking also has its own answer. In this article we will look at why this can happen and how to avoid it.
There was an error in the calculations
In fact, it is very important to consider where exactly the mistake was made, why the baked goods sag after baking: perhaps you are sinning in the oven, but the gap was made even before the raw dough, preparing to become fluffy and with a crispy crust, was there placed.
Be careful with the dough!
Reason number one: the dough was accidentally shaken. Under no circumstances should you slam the door sharply when preparing delicate dishes such as sponge cakes, cakes or pies. You need to carry the dough extremely carefully and carefully - only thanks to this attitude it eventually “rises” and pleases the hostess and her loved ones with taste, aroma and texture.
The quieter you go, the further you'll get
Reason number two: the oven was opened too early. Any baked goods should stand in the oven for at least ten to twenty minutes. Some - even more (follow the recipe). But in any case, in order not to ask once again why the cake settles after baking, for the love of God, you don’t need to immediately look into the oven as soon as you put it there. No, not even to watch “how he rises.” After all, it is precisely because of this rash act that a miracle will not happen.
Piping hot
Reason number three: the oven was not warmed up enough. It is recommended to preheat the oven in advance so that after the baked goods are taken out of it, they will be piping hot. Insufficient temperature may well be the reason why the cake sag after baking. If the problem manifests itself systematically, maybe it’s worth checking the equipment?
Will diligence and labor grind everything down?
Reason number four: whipping too long with a mixer. Housewives who do not have this important attribute in the kitchen envy those who own it with not white envy. After all, you have to beat it manually: with a whisk, or even with a fork. But perhaps they were luckier in some ways? After all, a mixer can also be the reason why a sponge cake settles after baking? Or not a sponge cake, but a birthday cake, which everyone was so hoping for, and for which it is so offensive. The secret is that everything needs to be in moderation: beat enough so that the dough is airy, but not so long that it “falls” from shock.
Mathematical proportionality - time to brainstorm
Reason number five: the proportions of the test components were violated. If too much flour or, on the contrary, liquid was initially added to the dough, it will not rise as the hostess wants. Beginners are advised to make the mixture exclusively according to the recipe, while more advanced ones should act almost intuitively, on a whim, selecting the amount of certain elements of the composition. In any case, this reason is a very clear example of how baked goods can be spoiled long before they are put into the oven.
- Don't forget to sift the flour before adding it to the dough. It's a simple thing, but very useful. Airiness is guaranteed;
- optimality - in everything! Including the temperature of the water for breeding yeast in it. It should be exactly like that of a person bursting with health - thirty-six. Too cold a liquid will make you wait a long time until the dough deigns to “rise”, and a hot liquid will not only spoil the whole miracle of “rising”, but can even lead to spoilage of the product;
- Dishes - dry only! This is especially true for the one in which the whites will be beaten. One more note about this painstaking process: it is important to accurately separate the yolks from the whites. There are several ways to do this, including separating by hand, using a paper funnel, or using a knife or needles;
- intuition is intuition, and clear instructions are drawn up for a reason. If the recipe specifies an exact baking time, time it! Fortunately, stopwatches are not uncommon now. Otherwise, don’t ask why the cake sag after baking, but “enjoy” what has fallen. By the way, this also applies to temperature regulation: sometimes it is necessary during the baking process. Well, setting the required value at the beginning of cooking is a sacred task for servants of the culinary art;
- follow the sequence of actions. Remember how in "Harry Potter"? In order for the potion to turn out correctly, it is necessary not only to add all the ingredients, but in the correct order, and also to stir the exact number of times in a strictly indicated direction. Likewise, baking has its own secrets. For example, that soda cannot be extinguished separately from the dough, and even more so in advance. This is done directly together with the other ingredients, and is explained by the fact that the fluffiness should be achieved through gases, and if the product is not quenched in the dough, some of them (according to the law of meanness - most) will simply evaporate.
I was baking a biscuit and looked online for some questions. I found a list with very useful and necessary information about baking. I am sharing with you!
The sponge cake is ready when it becomes soft and easily pulls away from a wooden skewer.
The sponge cake will not fall off if, after baking, you turn it over onto a wire rack and let it cool without removing it from the pan.
The sponge cake must be removed from the mold when it has cooled, and pies made from yeast dough after baking are immediately laid out and cooled without a mold.
The sponge cake will not dry out if you put a cut apple in a cardboard box with it.
Baking paper will not warp if you grease the baking tray with oil, and then place the paper on it and press it.
In a single-crust pie, fold the edges of the dough to prevent the filling from leaking out. In a two-layer pie, the raised edges are sealed together. To achieve a simple edge, lift the edges of the dough evenly around the perimeter of the pan, flush with it. Dip the tines of a fork into the flour and gently press in a circle around the inside of the dough. (This can also be done with the rounded part of a spoon). To make a simple scallop, lift the edge of the dough 1 to 1.5 cm around the side of the pan. Grasp the outer rim of the pie with your right hand. Pull the dough toward the center of the pie with your index finger, pressing away from the center of the pan with your left thumb to create a V shape. Repeat this step along the entire edge of the pie.
Berry pies should not have too much filling - the pie will turn out wet and the juice will flow. Five large apples or a glass of berries are quite enough for one pie. It is recommended to sprinkle the finished cake with powdered sugar.
When baking pies in the oven, the tops sometimes bake faster than the bottoms and may burn. To prevent this from happening, the top of the pie must be covered with paper soaked in water.
Products should be baked on evenly greased baking sheets, sheets, or molds, otherwise the products will stick to them.
The baked product should be kept on a baking sheet or in a mold until it cools, only then taken out and decorated.
The baked goods will turn golden brown if you brush them with a small amount of warm milk 10 minutes before they are ready.
A tall sponge cake is usually cut into 2-3 layers lengthwise. The baked biscuit needs to cool completely. Make cuts on the sides of the biscuit with a knife. Take a thick thread, fold it in half, insert it into the notches, cross the ends of the thread in front of you and pull them in different directions. Then the cake will be cut evenly.
A hot dough product should be filled with cold syrup, and a cooled dough product should be filled with hot syrup.
It is better not to cut a hot pie. But if you still need to do this, it is recommended to hold the knife in hot water, and then quickly wipe and cut.
Ready-made flour products made from yeast dough should not be left on baking sheets for a long time, as this will cause the bottom crust of the products to become wet and acquire the smell of the metal sheet.
The finished cake cannot be immediately taken out into the cold, as it may settle due to a sharp temperature change.
To bake a frozen pie, preheat the oven. Unwrap the pie, place the pan or pan with the pie on a baking sheet and cut holes in the top crust (if the pie has two layers). Bake the pie undefrosted, adding 15-20 minutes to the baking time indicated in the recipe.
To freeze a baked cake, cool it completely after baking and wrap it tightly in cellophane. If frozen, it can be stored for up to three months. Thaw at room temperature for 30 minutes. Unwrap the cake and bake it for 30 minutes in an oven preheated to 180°C.
To prepare a variety of puddings, casseroles and dough products, either special molds or pots and deep frying pans are used. In order for the finished product to have a beautiful, evenly fried surface, not stick to the mold and not deform when removed from it, the mold must be lubricated with an even layer of fat. The most suitable fat for lubricating molds is odorless fat - lard, refined vegetable oil or ghee.
In order for the cakes to come out of the mold well and easily, it must be greased with cold butter and sprinkled with flour.
The oven must be preheated for 10-15 minutes before placing dough products in it.
If the oven is set to the desired temperature, do not open the cabinet door frequently until the baked product is completely ready.
If the finished cake sticks to the baking sheet, you need to hold the baking sheet over steam or wrap it in a damp towel for a few minutes.
If the cookies burn during baking, you need to cool them, then run a fine grater over them several times and sprinkle powdered sugar on top.
If the cake in the oven begins to burn on one side, you need to place a bowl of water under the baking sheet.
If the cake does not come out of the mold, place it in cold water for a few seconds or hold it over steam.
If the cake is stuck to the pan, take a string and run it under the cake.
If the soufflé is in the oven, do not open the door. Otherwise, the soufflé will fall under the influence of the air flow.
If the dough burns in the oven, place a fireproof bowl with water in it.
If the dough has risen but the oven has not yet warmed up, you can stop the dough from rising by covering it with well-moistened paper.
Freezing unbaked fruit pies preserves their fresh flavor. Prepare the fruit filling as usual, adding an extra spoonful of thickener for each pie. Cover the pie with the second layer, but do not cut any holes in it. Wrap the pie in cellophane and freeze. In this form, the pie can be stored for up to three months.
Dried cookies will become soft again if you put them in an airtight jar and add a piece of apple.
Dough products must first be greased with butter and then sprinkled with sugar, and not vice versa, otherwise the sugar will dissolve and be absorbed into the butter.
The baked pie should not be immediately removed from the mold; you need to let it cool slightly. But you can’t leave it on the baking sheet for a long time - this makes the cake moist and smells like iron.
The baked dough is easier to remove from the mold if it is cooled slightly.
The quality of a baked product can be determined by its weight: the lighter, the better baked.
The cake crust should not be baked at high temperatures, as it will burn on top and the middle will remain raw; Bake at a moderate temperature, preheating the oven.
The crackers will stay crisp if you put them in an airtight container and put them in the refrigerator.
You can only fill cakes with thick, cooled cream. Cocoa powder is added to the chocolate buttercream along with vanilla powder at the end of whipping.
Don’t be afraid to deviate from the strict recipe, experiment; If some components are missing, try replacing them with others.
There is no need to grease the sheet on which the pastry is baked - it is better to moisten the sheet with water. In order for the dough to bake better, there is no need to roll it out over the entire area of the sheet.
Do not put the crust in a hot oven, otherwise it will be hard on the outside and raw on the inside. Preheat the oven, but do not heat it, bake the cake over low heat. Place the finished cake on a wet, cold towel without removing it from the mold, and it will easily come out of the mold. Do not take the cake out into the cold - it may settle.
Do not put the pie in the oven immediately - let it rise for 15-20 minutes. It will rise and become more magnificent. After that, brush it with a raw egg and bake.
Do not slam the oven door - the cake may settle.
Do not brush the edges of puff pastry products with egg - they will harden during baking and the dough will not rise.
Never try a new recipe on the eve of a holiday, because it may not work out, and then you will be disappointed. It’s better to try the recipe you like in advance, and if everything works out, you can safely bake for guests.
Egg yolks add a special shine to baked goods. You need to grease the dough evenly with a soft brush so as not to wrinkle the product and so that the grease does not drip onto the sheets.
The dough must be completely proofed before baking; if the proofing is not complete, it does not rise well, and products made from it do not bake for a long time.
Allow the cake to cool before cutting. If this is not possible, then you need to warm the knife in hot water, wipe it and quickly cut the pie.
The cake can be easily removed from the mold if it is immediately placed on a wet cloth from the oven.
The pie can be decorated in an original way with scraps of dough. Shape the scraps, roll out the dough again and cut it using decorative grooves of various shapes. Brush the rim of the pie plate, or the top crust if the pie has two layers, with beaten egg or water and arrange the dough shapes nicely, pressing them lightly.
The pie will not burn if you place a sheet of coarse salt sprinkled on it under the baking sheet with the dough.
Pies will not dry out for a long time if you keep them in a clay dish covered with a napkin.
A potato cut in half and placed on a fork can be used as a brush for greasing the pan when baking pancakes.
Donuts and pies are best fried in the following mixture: 30% lard, the same amount of beef and 40% vegetable oil.
Before putting the pie in the oven, you need to let it rise for 15-20 minutes, then brush with egg white.
When baking fluffy cookies (meringue), be sure to place a sheet of clean paper on a baking sheet.
When baking flour products with fillings containing a lot of moisture, in the initial period the oven door needs to be opened slightly to allow the steam accumulated in the cabinet to escape.
When baking pies, grease the pan and sprinkle with semolina. This way the dough will not stick to the walls, and when it is baked, it will easily move away from the mold.
When preparing a soufflé, grease only the bottom of the mold. The walls of the mold can only be greased up to the middle of the height, otherwise the soufflé will fall off.
Cut pie will stay fresh longer if you store it in a container with a slice of apple.
The crumbly cake is easy to cut by dipping a knife into boiling water for a minute.
Sweet dishes always complement lunch or dinner; they should not cause feelings of oversaturation.
The soufflé is best cooked in a water bath. It turns out especially tender.
The soufflé increases greatly in volume. Therefore, the form must be filled to 3/4 of the height.
The soufflé increases in volume well if you put a small pan of water in the oven along with the soufflé.
Cut the warm fluffy cake with a hot knife - then it will not wrinkle. You can use a thick thread or fishing line: taking it with both hands, carefully separate the desired piece.
The dough will bake better if you leave voids around the pie on the baking sheet.
Flour products will have a beautiful golden brown crust if you brush them with beaten egg or yolks 5-10 minutes before baking. This should be done with a soft brush and very carefully so as not to wrinkle the product.
Confectionery products packed in packs and boxes remain fresh for a long time.
Bread will stay fresh longer if you put a slice of apple in the bread bin. Bread and rolls can also be kept fresh longer by keeping them in the freezer.
Stale pies and bread can be refreshed by moistening them with water and warming them in the oven.
To ensure that the biscuit is easily removed from the mold, it is recommended to line the bottom and sides with parchment.
To ensure that the top and bottom crusts of the baked pie are soft, you need to place it on a soft napkin and cover it tightly on top. If the crust of the pie is very dry, you need to put it on a damp napkin and cover it with a dry one on top.
In order not to grease the pan when baking pancakes, you need to pour a little vegetable oil into the prepared dough and mix (one tablespoon of oil per 2 kg of dough).
To determine the readiness of the dough without removing the product from the oven, just stick a thin wooden match into the dough and immediately remove it; If there is dough on the match, it means the product is not baked yet.
To refresh dried buns or cookies, you need to put them on a baking sheet and sprinkle them with water, or dip them in milk for a second, then place the baking sheet on a large vessel with water and put them in the oven for a few minutes. Under the influence of steam, the products will become as fresh. You can dip the buns in milk and place them in a slightly heated oven.
To keep the cake soft and fluffy, while it is still hot, cover it with a thick cloth.
To make the pie delicious, do not open the oven for the first 15 minutes.
To prevent the pie with cottage cheese from settling after baking, you need to carefully remove it from the oven and cut it 2 cm deep around the perimeter of the mold.
To prevent pies from drying out, it is better to store them in a clay dish, covered with a napkin, or in a plastic bag.
In order to avoid swelling and tearing when baking kulebyak and rolls, the product must be pierced in 2-3 places.
So that when preparing kulebyaki with two or three types of fillings, the bottom layer on the inside does not turn out wet, you must first put a less wet filling on the dough, and on it a more juicy one - meat, fish or mushroom - seasoned with a thick sauce. For this purpose, very thin pancakes baked from unleavened dough are sometimes placed on the dough under the minced meat and on it.
To cut a hot pie, you need to first hold the knife in hot water and quickly wipe it off.
In order for a layer cake with fruit filling to bake better, you need to pierce the bottom layer of dough in several places.
To prevent the dough from burning when baking in the oven, you need to pour a little salt under the pan.
To find out if the cake is ready, you need to stick a wooden stick into it. If the stick is dry, the pie is ready.