When preparing various types of baked goods, we never expect them to turn out stale or tasteless.
However, sometimes the result does not meet expectations.
The fact is that even experienced housewives can make one common mistake when preparing dough, as a result of which buns and pies turn out hard.
What is the main drawback?
As it turns out, sometimes we use a recipe that is far from the best, in which the balance of components is disturbed. This situation also occurs if you use components "by eye".
It is worth remembering that the baked goods will definitely come out hard if you add more eggs than required.
Because of their special texture, the buns are hard almost immediately after leaving the oven. Some cooks recommend adding only egg yolks to the dough to prevent them from becoming too hard.
It is worth considering that the texture of the finished product may also deteriorate due to excess sugar, so use measuring utensils when working with products.
Sometimes it is not worth adding margarine to a recipe - baked goods with its "participation" in most cases turn out mediocre.
