If you are used to preparing large quantities of baked goods at once, then you probably want the products to remain fresh as long as possible.
However, due to some mistakes, pies and buns turn out hard the next day.
As it turns out, this happens as a result of some mistakes.
What do they consist of?
Excess eggs
It is better to add the number of eggs strictly according to the recipe, so that unforeseen situations do not arise. If there is too much of the component, then the flour products themselves will turn out hard.
This situation especially often occurs due to excess chicken protein.
Margarine
Often, in order to save money, margarine is added to the dough for baking. However, this type of fat does not have the best effect on the quality of the products.
In most cases, baked goods quickly become stale because of margarine. Therefore, it is better to add butter or even beef fat to the recipe.
Working with the dough
Do not add more flour than indicated in the recipe. If the dough turns out too dense, the baked goods will quickly lose their softness and airiness.
Sometimes such a reaction occurs because we bought not very high-quality flour, so it is worth paying attention to the products of trusted manufacturers.
Yeast-based baking requires special attention. You need to work long and hard to make the dough rise and become soft.
