What mistakes do housewives make when working with puff pastry?

18.02.2025/22/31 XNUMX:XNUMX    354

Puff pastry can make life easier for any housewife, because with its help you can quickly and easily prepare many different, and most importantly, delicious dishes.

There are a huge number of recipes for all kinds of braids, bagels, cookies, pies, rolls, baskets, and even pizza made from puff pastry that can please the family.

Details

However, sometimes it happens that, despite the fact that the dish was prepared exactly according to the instructions in the cookbook, the result is deplorable.

The middle of the dessert is not baked, the sides are hard, or the dough has not risen? Such consequences can lead to an error in setting the temperature. Puff pastry should be baked in an oven preheated to a temperature of 210-230 degrees.

Regardless of whether the dough was prepared with or without yeast, temperatures below 220 degrees will cause the fat in the dough to melt, resulting in the dish being too dry and “low”.

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In turn, excessive heat will cause the dough to be poorly baked, and the finished dish will quickly harden and burn.

 

Puff pastry can make life easier for any housewife, because with its help you can quickly and easily prepare many different, and most importantly, delicious dishes.

There are a huge number of recipes for all kinds of braids, bagels, cookies, pies, rolls, baskets, and even pizza made from puff pastry that can please the family.

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Details

However, sometimes it happens that, despite the fact that the dish was prepared exactly according to the instructions in the cookbook, the result is deplorable.




The middle of the dessert is not baked, the sides are hard, or the dough has not risen? Such consequences can lead to an error in setting the temperature. Puff pastry should be baked in an oven preheated to a temperature of 210-230 degrees.

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Regardless of whether the dough was prepared with or without yeast, temperatures below 220 degrees will cause the fat in the dough to melt, resulting in the dish being too dry and “low”.

In turn, excessive heat will cause the dough to be poorly baked, and the finished dish will quickly harden and burn.


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