Homemade baked goods are good in every way, but they don't stay fresh for long. What housewives don't do to keep pies and buns from going stale longer.
But rarely does anyone manage to achieve significant results. Here are some tips just for when you want to, but can't.
A couple of tricks and your baked goods will be fluffy.
First, flour
If not everything, then a lot depends on how fresh and high-quality the flour used is. At a minimum, it should be a premium product.
Next, you should study the composition and pay attention to the gluten level - the higher, the better.
Secondly, you need to be cunning
Housewives are not afraid to add starch even to dough made from good flour. As a result, the dough turns out fluffier, which extends the shelf life of the finished baked goods.
Instead of starch, you can add semolina. The effect is the same, but this option is only for sweet pastries.
Thirdly, liquid
Chefs advise to reduce the milk norm for the dough by half. And replace the second part with carbonated drinking water instead of milk, which makes the dough fluffier.
And finally, some of the sugar can be replaced with honey, which will not only make the baked goods more flavorful, but also extend their shelf life by several days.
