8 Secrets to Cooking Delicious Charlotte

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Even taking into account the simplicity of making a pie, there are certain subtleties and secrets, knowing which, you can cook the perfect charlotte – lush and tall, which will not grow stale over time, and not a single unbaked crumb will remain in the cake.

  1. Put the thinly sliced apples in a mold and cover with the dough, give the dough a little time to fill the voids between the apples.
  2. It is better to use a high baking dish with a diameter of 21-24 centimeters; in wider forms, the pie will turn out to be not so high and lush.
  3. Charlotte is baked for 30-40 minutes at 180 ° C in a preheated oven. This is where the first mistake lies, which inexperienced cooks make. Make sure to preheat the oven at least 15 minutes before baking the pie.
  4. A small heat-resistant container of water can be placed on the bottom of the oven. The water will gradually evaporate, and the charlotte will be baked in a little humid air, and pies are very fond of it.
  5. Never open the oven when baking charlotte. From any draft, the biscuit will settle and turn into a sticky, dry and hardly edible mass.
  6. When the cake is browned, turn off the oven, but do not open it. Let the charlotte stand there for another 10-15 minutes. This trick will help preserve the splendor and height of the biscuit.
  7. The readiness of the pie can be determined by the color of the top and sides of the charlotte. The cake should be fairly browned, but not start to burn.
  8. It is best to serve charlotte hot, 15-20 minutes after cooking. A ball of creamy ice cream or sour cream will perfectly set off the taste of a fragrant, hot pie.

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