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How to Make Dough That Doesn't Go Stale: Experienced Pastry Chefs Share Their Experience
24.10.2023 11:45
For many housewives, baked goods can become stale in just a couple of days, which cannot but be frustrating.
But experienced confectioners make flour products that remain soft and high-quality for a whole week.
What are their main secrets?
Vegetable oil
Some people choose either high-quality butter or its budget analogue, margarine, to work with dough. However, both options lead to the baked goods becoming stale quickly.
Therefore, it is worth using regular vegetable oil instead.
Acid
In order for the dough to have the texture we need, we cannot do without using acid. Therefore, instead of working with regular milk, it is worth using kefir or even whey.
The result will be much more impressive.
Chicken eggs
Many people mistakenly add significantly more eggs than required. This should not be allowed if you want the baked goods to remain soft for a long period of time.
It is customary to take no more than one chicken egg per half liter of liquid.
