How to use butter, eggs, and cream correctly to avoid spoiling a dessert: tips from Volodymyr Yaroslavskyi

Very often, even the most experienced housewives face a problem – baked goods turn out to be tasteless, fresh, clogged, dry, and not airy. According to cooks, there are many reasons for this, but they can also be avoided if you know some secrets.

On Instagram, MasterChef judge Volodymyr Yaroslavskyi shared his tips on how to properly prepare products for baking and how to use them correctly so as not to spoil any dessert.

Butter

This product should always have 82.5% fat content

"If you take less, there will be a lot of water in the butter, and the recipes (proportions) will not work as they should," Volodymyr explained.

Cream

To get a good cream from them, you need them to be between 30 and 35% fat.

"If you take less, you won't be able to make a stable foam. By the way, the cream should be well chilled in the refrigerator before use, preferably for at least a day," the expert advises.

Eggs

A whole egg weighs 50 g, 35% of which is white and 65% is yolk.

"It's very important for accurate dessert recipes," said the chef.