Charlotte, pies and many other flour products should be soft and airy.
However, some housewives face the following problem: for some reason, culinary products never become fluffy when baked.
Why don't baked goods turn out perfect? It's possible that one common mistake is constantly being made.
Perhaps the amateur cook is doing something wrong when preparing the dough.
What error are we talking about?
Many flour product recipes list eggs and butter as mandatory ingredients for the dough.
And the temperature of these components is of great importance.
It would be a mistake to use products that have just been taken out of the refrigerator.
If the eggs and butter are cold, then you can’t count on the fluffiness of the future pie.
It is advisable to take the ingredients out of the refrigerator in advance - at least a couple of hours before you start preparing the dough.
You can start making the flour base only when the eggs and butter have reached room temperature.
If you don’t ignore this recommendation, the charlotte will almost certainly turn out soft, tender and airy.
