Baking secrets that few people know: soft buns and pies won't go stale for a long time
Soft and fluffy pies and buns are probably the dream of any housewife.
Fortunately, achieving your goal is easier than it might seem at first glance.
It turns out that this effect can be achieved by simply adding such an unusual ingredient as potato starch to the dough.
Thanks to this component, the baked goods will be tender not only on the day of preparation, but also the next day.
But to keep the bread from going stale for a long time, it is worth combining semolina with the other ingredients.
For half a liter of liquid, a heaped tablespoon of this product is enough.
Important: this rule has its exceptions. For example, you should not pour semolina into the bowl if you are making puff pastry, choux pastry, shortbread pastry, or dumpling pastry.
Now you can safely head to the kitchen to bake pancakes, pies and baguettes - the baked goods will not dry out for a long time, and you will not only have time to enjoy them yourself, but also treat your family.
