In the first hours after cooking, the baked goods are soft and airy.
However, then pies, buns or homemade bread begin to go stale.
The dish dries out, losing its original freshness rather quickly.
Fortunately, this process can be, if not prevented, then certainly delayed. To do this, it is enough to add one secret ingredient to the dough.
What component should appear in the flour base?
The product that saves baked goods from drying out quickly is semolina.
For 500 milliliters of liquid dough component there should be only one tablespoon of semolina.
As a result, the finished dish will remain soft for a very long time. The excellent consistency of the dish will remain even after a couple of days.
Can this ingredient be added to any dough?
Unfortunately, the semolina life hack is not suitable for all types of flour products.
The ingredient can be added to pancake batter, as well as to the base for pies or bread.
But if you plan to make cookies, cakes, puff pastries, dumplings or vareniki from the dough, then you cannot use semolina.
