Charlotte is usually considered a simple pie that always allows you to prepare an excellent treat for tea.
However, even with this basic baking, problems can arise.
Therefore, it is worth familiarizing yourself with the most common mistakes that lead to this situation, notes the expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova .
What are the main shortcomings?
Working with eggs
If you've ever made a bad pie, you know that it will never rise if you don't beat the eggs well. As a result, instead of a fluffy and airy pastry, you'll get a dense and not very tasty mass.
Therefore, try to beat the chicken eggs thoroughly before adding them to the mixture.
Test quality
The texture of the charlotte will mainly depend on this. Therefore, the flour should be added correctly. To do this, it is recommended to add the product in neat portions.
Baking
Remember that violation of the temperature regime leads to a significant deterioration in the quality of the dish. Therefore, try to choose the most optimal option.
Charlotte should not be dried out too much, but insufficient heat treatment will also make the pie of poor quality.
Earlier we talked about why cutlets are fried .
Expert: Julia Arkhipova
