The crust of the cake is the base for many sweet and savory cake apple pies. As such, it is very important for the art of pie crust perfect, of which the following tips will help you to master.
Use only the ingredients cold
No matter what type of cake are you doing, cold ingredients are the key to make it as perfect as possible. Testify, in fact, professional chefs, the need for the cake mix, never hotter than 60 degrees Fahrenheit. Allless than that, and you end up with a soggy crust.
For perfect results, is that these suggestions in relation to the processing of the ingredients:
Fats - Whether it's butter, lard or vegetable fat, always make sure they are cooled before use. Fat ingredients too hot to keep too much flour to create a hard crust.
If you cut the cold butter or margarine, either in small pieces or grate with a grater, beforeFlour.
Liquids - Use cold forever, or at least the ingredients liquid cooled. They also want to exactly the right amount of liquid to be added to the flour - not enough water causes dry, crumbly, while making two very hard for the dough. Also, add the water gradually, rather than pay all at once.
Flour - the flour also needs to be cooled. Low-protein wheat flour pie crusts, flour for another - you can use different types of flour depending on the destinationgeneral structure.
Use the right type of equipment
We recommend using a metal cake pan or pie plate opaque glass cake bake your crust in. So it makes sense to invest in pie plate good quality, especially if your family does not like cakes or special occasion.
You may wonder why Matt metal. Well, in some way prevent the sheet metal, the pie crust to brown evenly and correctly. Finally, a golden-brown cake top is the best initial come-on for allcake!
If you are using glass pie plates, you must reduce the oven temperature of 25 degrees the temperature recommended recipe. In addition, you will never have grease your dish pie.
Other General Tips
Her pie crust is perfect with these general suggestions for their cooking.
If you are a fruitcake, you can safely pay a fixed, if you cut deep slits at the top. This is because the moisture is released, as it is baked, so as to avoid a wet and softFill.
Cover the crust with aluminum foil and a plate of cake so that the crust is brown before it is as it should be avoided. Or you can always return to the oven temperature.
There are many ways to prevent the cake from the ground always wet. First, you can sprinkle with a mixture of flour and sugar in equal parts, before filling. Secondly, you can hit the bottom of pie crust baked with a good piece of brush the egg white before pouring inFill.
And that, ladies and gentlemen, the practical advice, like a pie crust that is perfect.
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