20 secrets to perfect baking Easter Housekeeping tip

To learn to bake tasty pies and cakes, muffins and cookies do not need to complete a special cooking classes or have a special culinary talent, enough to know a few secrets. Today we share with you the tips, using which you always get a perfect result.

• When you work with the dough in the room should not be a draft, otherwise the product will be very dense crust.
• The dough is better to add the soft butter, but not melted, as it will worsen the test structure.
• Flour sifting always necessary to enrich the oxygen - is the key test of lush and delicious cakes.
• If you bake a double batch of cookies, always cool parchment between the second batch of cakes. Dough resting on the hot surface, it will lose shape and can burn on.
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• If the cake is high, it should be the oven on medium heat to the dough evenly propeklos and cake not turned inside raw.
• Ready pie is better to give to cool completely, and only then cut. But in an emergency, hot cake can be easily cut by hot knife.

• Yeast necessarily need to breed in warm liquid - water or milk, however it is required to pre-heat to 30-35 C.
• If you are going to do a yeast baking, be sure to check the expiration date of yeast. Prepare a little dough and sprinkle it with a thin layer of flour, if not half an hour later there were cracks, the bad yeast.
• Monitor the amount of ash and strictly adhere to the recipe, if you add it too much, the dough will have an unpleasant taste and is dark.

• If the cake stuck to the baking sheet or parchment paper to separate it, use the normal thread.
• When you press down the dough, make sure that your hands are dry.
• After preparing the product, give them rasstoyatsya before baking, do not rush to put it in the oven. Nerasstroennye products will get baked through a long and bad rise.

If you want to make pastry was more tender and crumbly, add the yolks to the dough only,

• Pies from a shortcake dough can be removed from the mold only completely cooled.
• Before you add the raisins into the dough, wash it, dry it and roll in flour.
• When kneading yeast dough, salt is added only when the dough has approached the flour.
• If you want to make pastry was more tender and crumbly, add the yolks to the dough only,
• To fruit or berry filling not soak the lower layer of the cake, sprinkle starch, and then lay the filling.
• Kneading yeast dough, be sure to remove all the products in advance, so they warmed up to room temperature, otherwise the dough will be a bad approach.
• If the yeast dough to add too much sugar, the cake will rise bad, will be less lush and foothills.
• To puff pastry turned out tender and tasty, add to it the cold butter and rub it on a grater, and do not cut into cubes.

Also you will be interested to know that any creative desserts to cook for children at Easter