Good Lifestyle

Many of us are familiar with disappointment, when you spend a lot of time to mix the dough and prepare the cream, and the cake does not rise, crumbles and sticks to the form. Fortunately, there are some tips, observing which, your pastries will always leave the oven of light, airy and appetizing.

1. Do not sift the flour

The flour should be sifted by default, even if this is not indicated in the recipe. The fact is that during storage, the flour becomes very dense under the weight of its own weight. Using a sieve, you can saturate it with oxygen and make it as airy and loose as possible. Observing this simple ritual, you will not be disappointed as a result: the yeast dough will always be lush, and pancakes without lumps.

2. Use products of irregular temperature

We often ignore the fact that for each type of test the ingredients of a certain temperature are needed. For example, warm proteins are necessary for the preparation of mating. They will quickly get into a lush mass. Thanks to which they will perfectly rise in the oven and will keep their shape. But protein cream, on the contrary, must be prepared exclusively from chilled eggs. When you cook oil cream, use only softened butter. The chopped dough for pies will be perfect if you cool all the ingredients in advance. The cooks are even advised to mix the dough with a cold spoon so as not to heat it with their hands.

3. Do not prepare kitchen inventory

Most often, this rule is appropriate for cooking cream. For example, never use a blender for whipping cream. It is likely that instead of air cream, you will get butter. The use of a mixer will be much more effective. At the same time, the whisk and beats for whipping should be perfectly clean and dry. Otherwise, the mixture will turn out not tender and air.

4. Forget about sugar powder

Large sugar crystals can creep unpleasantly on the teeth, not having time to dissolve during whipping. Therefore, to prepare merenga and various creams, use powdered sugar. Another life hack is to add powdered sugar gradually. Thus, you will get smooth and air mass.

5. Make the dough for a long time

The more, the better - unfortunately, this rule is not always appropriate. In simple words, if you overdo it, the dough will turn out to be clogged and dense. Which, of course, will affect the final result. Try to knead the dough until the liquid takes flour. Do not worry, even if annoying lumps do not disappear for a long time. In the process of baking, they will “evaporate”.

6. Do not follow the temperature

Most of us know the rule that the oven needs to be warmed up in advance. Many are also heard that you cannot open the door during baking. But the fact that almost any dessert can fall, if you immediately pull it out of the oven, few know. It is enough just to open the door and leave the pastries for 20 minutes in the oven.