12 Secrets for Making Delicious Pies 0 11

1. Before you start kneading the dough, be sure to sift the flour. This will saturate it with oxygen, making the dough fluffier.

2. When choosing yeast for baking, you should be especially careful. Poor-quality yeast can ruin your pie. If you are choosing compressed yeast, it should have a creamy hue and not crumble when pressed. Avoid yeast that is too dark, as its use is undesirable. It is also important to consider the expiration date: if it is close to expiring, it is better not to buy such yeast.

3. Use only clean utensils free from foreign odors for kneading the dough.

4. All baking ingredients should be warm or at room temperature; otherwise, the dough will rise poorly.

5. It is recommended to warm the milk and water for the dough to 35 degrees, as this activates the yeast.

6. Do not add too much sugar to the dough, as this can lead to burning. It is also worth remembering that sugar slows down fermentation processes. A lack of sugar can make the pastries pale. The same applies to vanillin and baking soda: their excess can lead to a dark color and unpleasant smell of the baked goods.

7. To make the pastries more tender, add only egg yolks to the dough.

8. It is important that there are no drafts in the room where you are cooking. Strong air currents can lead to the formation of a hard crust on the pies.

9. All closed pies should be brushed on top before baking to give them a glossy finish and appetizing color. You can use sugar water, beaten egg, or milk for brushing.

10. Preheat a gas oven for 10 minutes and an electric oven for 25 minutes before baking.

11. If you are making a pie with shortcrust pastry, it is best to remove it from the mold when it is cooled.

12. If you notice that the top of the pie is burning while the bottom remains raw, cover the baked goods with foil. Continue baking until fully cooked, but at a lower temperature.

Source: recepty.mobi