A good dessert completes any meal with dignity, and this section contains recipes for treats that you will surely enjoy. Desserts are very diverse, including cakes, pies, soufflés and mousses; in turn, these dishes can have a wide variety of tastes – vanilla, caramel, cherry, peanut, apple, strawberry, chocolate.
- Features of baking. Measure all ingredients accurately and accurately. To get the required amount of flour, spoon it into a dry measuring cup and then smooth with a rectangular metal spatula. Do not shake the cup or bang it on a hard surface.
- Use a baking dish of the size indicated in the recipe. The wrong choice of shape will lead to the fact that the dessert burns at the edges or falls through in the middle.
- The temperature in the oven may vary depending on the model and manufacturer. Therefore, check the readiness of the dish in the ways indicated in the recipe.
- Features of the preparation of confectionery. Using a stirrer or two knives, grind the shortening, margarine (butter) and salt mixture, making sure the individual pieces are the size of a pea. Add the liquid (one tablespoon at a time), stir with a fork, so that the mass acquires the consistency of a dough.
- If the dough sticks to your hands, put it in the refrigerator for a while. The easiest way is to roll out the dough using a cloth-covered rolling pin and a piece of cloth. To do this, dust the rolling pin and cloth with flour, after which you can easily and quickly roll out the dough. A tough pie crust is often the result of using too much flour and too much effort in rolling the dough.
- Roll out the dough into a 3 mm thick circle; the diameter of the circle should be about 2.5 cm larger than the diameter of the mold at the edges. To shape the circle into shape, roll the dough lightly on a rolling pin. Then transfer the dough to the mold and unwind carefully. Gently press down on the dough with your fingers, being careful not to stretch it or leave scratches, otherwise the dough will shrink when baking.
- It is said that the crust of a pie is often “blind baked”; this means that the crust is cooked before the filler is placed. To prevent the crust from swelling during baking, you can place foil filled with beans or rice on top of the crust. Then bake until tender. Remove foil and weight; return crust to oven for finishing or chill before placing filler
