A small culinary trick can transform a familiar dish beyond recognition.
The difference will be immediately noticeable. You have to look hard to find such airy pies.
If the dessert always turns out dry and hard, then the problem is in the dough. Instead of constantly "reviving" the treat, you can slightly revise the recipe.
To avoid constantly wasting ingredients, chefs recommend adding products to the dough sequentially, rather than all at once.
It is also important to remember the product that should be introduced last. Then the pies are guaranteed to be airy.
Professional cooks have a simple rule that helps them avoid confusion in the sequence. First, mix the liquid ingredients, then the flour. Finish by adding the eggs.
Taking this rule into account, you can make the perfect dough. It will allow you to bake pies that will not need to be “reanimated” even after a few hours or the next day. The dish will still be soft and airy.
