12 secrets of delicious pies

Among housewives, there is a common belief that making tasty dough at home is very difficult. But this is not the case. Making homemade dough is not such a complicated process. For this, you need to be patient and stick to some secrets that we will discuss.

1. Before kneading the dough, it is necessary to sift the flour. In this case, it will be saturated with oxygen, which will make the dough fluffy.
2. When baking it is important to pay close attention to the choice of yeast. Poor quality can ruin your pie. If you choose pressed yeast, they should have a creamy shade and should not crumble when pressed. At the same time, their color should not be too dark. If the yeast is dark, it is better to avoid using it. Also, pay attention to the expiration date of the yeast; if it's approaching, it's better to avoid such a purchase.
3. For kneading the dough, you need to use completely clean dishes that have no foreign odors.
4. Baking ingredients should be warm or at room temperature. Otherwise, the dough will rise poorly.
5. It is better to warm the milk and water for the dough to a temperature of 35 degrees, as in this case, the yeast will become active.
6. You should not add a large amount of sugar to the dough, as it may burn. It should also be remembered that sugar slows down the fermentation processes. But a lack of this product in baking can result in pale pastries. The same recommendation applies to vanilla and baking soda: in large quantities, the pastries can turn dark and have an unpleasant smell.
7. You can make the pastries more tender by adding only egg yolks to the dough.
8. When preparing baked goods, it is important that there are no drafts in the room. Strong air currents can lead to the formation of a dense crust on the pies, making them tough.
9. All closed pies must be greased on top before baking; this will give them gloss and an appetizing golden color. For greasing, you can use sugar water, beaten egg, or milk.
10. Gas ovens should be preheated for 10 minutes before baking, and electric ones for 25 minutes.
11. If you are making a pie from shortcrust pastry, it is advisable to remove it from the mold when cooled.
12. If you notice that the top is burning while baking and the bottom is still raw, you can use foil to cover the pastries. After that, continue baking until fully cooked, but at a lower temperature.