A common problem among amateur cooks is when baked goods become stale after a few hours or the next day.
However, experienced cooks use a little trick that allows them to avoid this problem.
The baked goods do not lose their softness and fluffiness even the next day. To do this, you only need to use one ingredient.
Cooking trick
Potato starch will enhance the quality of baked goods. Experienced housewives always have this product on hand, because it can be useful in many places.
However, starch is not added to the dough in dry form. It is pre-mixed with water. Thus, starch prolongs the "life" of baked goods and makes them softer.
When starch is added
1. The ingredient is used when preparing shortcrust pastry for cookies. This dessert is usually described as "melting in the mouth".
2. When baking pies from yeast dough and using a filling that releases a lot of liquid, such as juice or syrup. In this case, starch is lightly sprinkled on the dough onto which the filling is placed.
During the heating process, the syrup (juice) combines with starch. The liquid becomes thicker, the dough does not soften. Thanks to the starch, the dough bakes better, and does not remain raw near the filling.
3. Add to too liquid filling. Such additive usually flows out of pies, and starch makes it thicker.
