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Instruction manual
1
To avoid burning the bottom of the cake, use ordinary table salt. Spread it on a baking sheet and place it on the bottom of the oven. A container of water can also help in such a situation.
2
Proteins should be whipped cold and preferably in the cold. Yolks, on the contrary, prefer a warm room. The dishes for whipping proteins should be perfectly clean and dry.
3
Using sugar in baked goods, do not forget about salt, even if it is not mentioned in the recipe. Salt effectively sets off the taste of sugar.
4
In order for the products from the custard dough to get a soft, not torn bottom, the baking sheet should be greased with a very thin layer of oil.
5
Remember, pancake flour is not sifted, because it contains additives that may remain on the sieve.
6
Before rolling the bakery dough, it is not necessary to sprinkle flour on the table. Can be lubricated with ordinary vegetable oil.
7
When using raisins in baking, pre-mix it with flour. This action will allow raisins not to pile up in piles in the product.
8
The readiness of the cake or other pastries is possible with the help of a wooden toothpick, sticking it into the product. If the stick remains dry, then the baking is ready.
9
You can transfer the dough layer with a rolling pin. Screw the neatly rolled dough onto a rolling pin, then reverse the steps on the baking sheet
10
It is better to cut cooked crumbly pies with a heated knife. To do this, it is enough to lower the knife in boiling water for a few seconds.