Filling leaking from pies can upset anyone. Firstly, the baked goods are no longer as tasty and appetizing to look at. Secondly, the filling that runs away tends to bake and harden on the baking sheet.
Here's what housewives do in such cases - 3 culinary tricks.
1. Starch
For example, if you have quite liquid jam, then for 300 grams of filling you can take 30-40 grams of potato starch and 40 grams of water. You need to dissolve the starch in water, pour the jam into a separate container, add the starch, bring to a boil in the microwave for 1.5 minutes, cool at room temperature or put in cold water.
2. Semolina
For 250 grams of jam or liquid preserves, you will need 10 grams of semolina. Semolina is simply added to the jam, mixed with a mixer until smooth, the filling is left for 30 minutes, then brought to a boil, stirring, and cooked for another 3-4 minutes. Then it remains to cool and you can fill the pies.
3. Gelatin
For one glass of liquid jam you will need 1 teaspoon of edible gelatin and 2 tablespoons of water.
Gelatin is added to warm water, wait 10 minutes, then the resulting mass is transferred to liquid jam, mixed, heated in a steam bath until the gelatin is completely dissolved, but without boiling.
Then the preparation is covered, allowed to cool, after which it can be used for baking.
