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Not every housewife can boast that her baked goods can be stored for several days without losing quality.
Sometimes, the next day, pies and buns seem not as soft as you would like. However, some tricks will help to fix this problem.
Flour, starch and margarine
It is customary to take flour of the highest quality: the product must be of the highest grade from a proven manufacturer. In this case, the chances that the pastry will remain soft for a long time increase significantly.
It is also necessary to use starch in the cooking process: just one spoonful of the product can rid flour products of staleness.
The secret ingredient
Few people know that a small amount of honey should be added to the dough. Just one spoon will be enough to have a positive effect on baking.
In this case, it is worth slightly reducing the amount of sugar so that the products do not turn out too boring.
Rye flour
A small amount of rye flour also prevents the buns from becoming hard too quickly. A similar effect is produced by semolina when groats are added to the dough for fritters.
Mineralka
This applies to pastries that are prepared with milk, about a fifth of the liquid should be replaced with ordinary drinking carbonated water. Thanks to this component, the products will also be incredibly lush.
