If you need to lay out the dough on parchment paper when baking, and there is no such paper in the house, use ordinary writing paper. You can even tear out blank sheets from a school notebook. Lay the paper according to the size of the form and coat them with vegetable oil.
So that you never burn the bottom of the pie, pour ordinary table salt, preferably coarsely ground, onto a baking sheet and place it on the very bottom of the oven. Such salt can be stored for years and will protect your pastries from burning. You can also place a wide container of water at the very bottom of the oven.
Remember: whites need to be beaten in the cold, and yolks - in heat. Before you start whipping the egg whites, dry the container in which they will be whipped. Do not allow even a drop of water or a piece of yolk to get into the whites. Otherwise, they won't fluff up.
If you put granulated sugar in baking, be sure to put salt there, even if it is not indicated in the recipe. The taste of salt sets off the taste of sugar.
When baking choux pastry (e.g. for eclairs), the baking sheet must be greased with a very thin layer of oil. Then the bottoms of the products will turn out soft and not torn.
Do not put baking powder or soda in the dough. Just mix them with flour.
Pancake flour cannot be sifted, as all the additives that make pancake flour exactly pancake will remain in the sieve.
If you need to transfer a layer of dough to a baking sheet, then first roll it onto a rolling pin, transfer it on a rolling pin to a baking sheet and unroll it from the rolling pin.
The readiness of any culinary product (cakes, pies, muffins, etc.) can be easily determined with a match, toothpick or wooden skewer, sticking them into the most unbaked place of the pie. If the stick remains dry, you can safely remove the cake from the oven. He's baked.
Loose pies are best cut with a heated knife. To do this, the knife can be dipped in boiling water for a minute.
