Why do cooks always use cornstarch to separate puff pastry?
Many housewives like to surprise their household with delicious and aromatic baked goods.
Puff pastry is often used to make pies or pastries, which can be improved with one simple trick.
Experienced cooks use starch when preparing dough.
This additional component has a positive effect on the structure of the flour product.
The dough becomes more elastic. But that's not all the benefits. The thing is that the baked goods end up being more tender and delicious.
But to get an excellent result, you need to add this ingredient correctly.
Professionals recommend mixing starch with flour at the very beginning of preparing the dough.
However, you should not take too much starch; just one tablespoon of the product per glass of flour will be enough.
You also need to take a little of this product while rolling out the dough and generously sprinkle the workpiece with starch. Thanks to this secret, the dough will separate better.
