These tips will definitely come in handy!

1. Use a pizza knife instead of tins. You can also make blanks for cookies using a regular pizza knife. Divide the rolled dough into even squares – it’s quick, easy and no waste.
2. Do not store hard and soft baked goods together. This way, tougher baked goods will never lose their shape or soften.
3. Rub in cold oil. The secret to a flaky and tender cake base is cold fat. To do this, do not cut the cold butter into cubes, but grate it. You don’t have to mix it with flour for a long time, and the likelihood that it stays cold and the dough becomes perfect is increased.
4. Roll out the dough with the plastic wrap. To roll out the pie dough, place it between two layers of plastic wrap. This will prevent the dough from sticking to the rolling pin and surface. In addition, it can be easily moved into the mold, and then simply removed the polyethylene.
5. Prefer glassware. When preparing pies, try to use glassware rather than metal or ceramic. It will make it easier for you to follow the dough and avoid burning.
6. Lower the tart base with the beans. When making pies, the base is usually baked separately and tends to rise. The fix is very simple: place a sheet of parchment on top and sprinkle beans on top of it (corn, rice, lentils, and even coins or metal washers are also fine). Small items will remove all bubbles in the dough.
7. Don’t let the base go up. The problem described above can simply be avoided. To do this, put the raw dough in a metal dish, cover with parchment and press on top with another metal mold. Feel free to put this structure in the oven – the weight of the upper mold will not allow the dough to rise.
8. Use a preheated baking sheet. Glassware does not conduct heat as well as metal. If you want the bottom of the cake to be crispy, place the cake tin on a preheated baking sheet.
9. Protect the cake from cracking. Leave a small piece of dough while making the base to mask any cracks. If you forgot to leave the dough, mix the flour and water and cover the cracks with the resulting paste. This way you don’t have to prepare the base again.
10. Strain the pie filling. To prevent the fruit pie from getting too runny, mix all the filling ingredients, let the mixture stand and drain. Then put the juice to boil until it thickens, pour back into the fruit, cool and then add the filling to the prepared dough.

These tips will definitely come in handy!

1. Preheat the oven properly. Get started with an oven thermometer to get an accurate temperature. Wait for the thermometer to point to the number you need before using the oven, and wait another 10–20 minutes. So the temperature is evenly distributed over the oven, the workpiece is baked perfectly.
2. Bake for less time than the recipe requires. If the cookies have to cook for 8-12 minutes, set the timer for 6-7; if the recipe requires 35-40 minutes for the cake, set it for 30. And don’t go far from the kitchen while your baked goods are in the oven. When you smell a pleasant scent, check it out. Trust your nose more than instructions and avoid burning.
3. Use a clean, light colored baking dish. In dark, dirty and old dishes, baked goods will burn more. If you have no other options, be sure to use parchment paper.
4. Use baking paper correctly. Use quality parchment paper to avoid a burnt bottom and unbaked top on the biscuits. If necessary, fold it in two layers – this way it will better retain heat.
5. Refrigerate baking sheets. Chill the parchment sheets between batches while baking. If you place the dough on a hot surface, the cookies will lose their shape and are more likely to burn. To quickly cool the sheet, dip it under running cold water.
6. Cook a new batch of cookies on a different sheet. You can use another technique: prepare the next batch of dough in advance on a separate sheet. If you remove a sheet of hot baked goods from a baking sheet and replace it with another one, with a blank, there will be no problems.
7. Use the parchment sheets several times. You can reuse the baking sheets. Throw them away if you notice any fumes or foul odors.
8. Roll out the dough before cooling. Before chilling the cookie dough, roll it out between two layers of parchment paper. Then remove the top layer and put the dough in the refrigerator. It will be easy to cut shapes from such a blank, and besides, you will not have to struggle with the sticky cold dough.
9. Cut the cookies properly. It is better to cut the cookie figures directly on the baking sheet, removing the excess dough. This way you do not have to carry over every piece, and this is a guarantee that the cookies will not be deformed. To keep it even better, freeze the baking sheets for 10-15 minutes.
10. Make the perfect round cookie. To keep the cookies perfectly round, wrap the dough in parchment or plastic wrap, tuck it into a used paper towel tube and freeze. The resulting sausage will only have to be cut with a knife into equal pieces.

We’ve put together helpful tips and tricks to help you avoid dirtying your dishes, avoid culinary mishaps, and make divinely delicious baked goods.

1. Do not use glasses for measuring. In recipes, the amount of ingredients is often determined by the glasses. This method is not very reliable, if only because at the exit each chef can get a different weight of the product. In addition, you can be mistaken by measuring half or a third of the glass by eye. It is better to buy a kitchen scale and follow the recipes that indicate the exact weight of the ingredients.
2. Cover the scale with a paper towel. Ingredients such as cocoa often crumble and stain the surface of kitchen scales. To avoid this, simply cover it with a paper towel and throw it away after weighing. The scale will stay perfectly clean.
3. Determine the age of the eggs. Eggs of different ages may be required to create certain confectionery products. For example, ice cream is good for fresh eggs, and meringues are good for older ones. You can determine your age with a bowl of water. Put an egg in it: if it falls to the bottom, then it is fresh; if it rises with a blunt end up, it means that it is older; if the egg pops up like a float, it is better to throw it away.
4. Break the eggs into separate dishes. If you break an egg straight into a bowl of dough, it is likely that shell particles will also fall into it. Therefore, it is better to prepare the eggs separately and then add them to the general container. If a mistake has already been made, you can remove the shell after the cake is cooked and cooled. All the shells will sink to the bottom and can be easily removed.
5. Be careful when mixing dry ingredients. To avoid a hurricane of flour and other bulk ingredients while using the mixer, add small portions to a bowl and start stirring at minimum speed. Cover your work surface with paper towels for extra protection.
6. Use different utensils for sweet and savory foods. To avoid odd tastes in baked goods, divide your knives, spatulas, and planks into the ones you use for savory and sugary foods. This way, your cake will definitely never turn salty.
7. Mix the sticky ingredients with the confectionary sugar. Pieces of sticky ingredients (like marzipan or dates) tend to clump together into a huge sweet bite. You can prevent this by adding a couple of tablespoons of confectionery sugar to them.
8. Pick up heavy ingredients. Foods like raisins, nuts and frozen berries often end up at the bottom of baked goods. You can fix this by mixing them with a little cinnamon, cocoa powder, or flour. Choose the right ingredient depending on the recipe.
9. Use butter to remove the stickiness from the dough. To prevent the dough from sticking to your hands, it is often advised to use flour. But there is another way – canola (rapeseed) oil. Lightly wipe your palms and work surface with it – the dough will not stick and no excess flour will appear in it.
10. Cool the liquid quickly in an ice bath. If you need to quickly chill sweet cream, pour it into a metal saucepan and place it in a large bowl of cold water. Metal helps heat to escape quickly, and cold to penetrate. Note that the larger the pan, the faster the hot cream will cool down.

Follow these tips and all guests will ask you for a recipe for your cake!

1. There should be no draft in the room where the dough is prepared, because of it, a rough crust is obtained on the products.
2. Over-salted dough can be corrected by kneading a new batch without salt and then mixing them thoroughly.
3. An excess of baking soda in the dough gives the products a darkish color, unpleasant color and taste; if lacking, it loosens poorly.
4. You can put a little soda in the flour for gingerbread and dough, and add a little vinegar or citric acid to the water for the dough.
5. If there is little sugar in the dough, then the product turns out to be pale. If there is an excess of sugar, then the dough rises less, and the middle remains unbaked.
6. When baking from choux pastry, you should only lightly grease, otherwise cracks will appear on the underside.
7. Yeast will not lose its properties for several weeks if mixed with flour, rubbed, dried and put in a glass.