Secrets of delicious baking: rules and tips from Yevhen Klopotenko

Every housewife is often faced with baking. After all, what can please the taste buds even better than fluffy buns, fragrant pies, and delicate cakes? However, it happens that the sponge cake "falls" and the cookie becomes like a stone. And in complete confusion about what happened, young women begin to reproach themselves for their ineptitude. The problem is quite urgent, but it is not so difficult to solve.

The FoodOboz editorial team will tell you the secrets of delicious pastries from Yevhen Klopotenko, which always turn out.

Precision is our everything. Adhering to the proportions and recommendations for mixing products is a very important step. And what is called "by eye" will not work at all. Because even an extra 20 g can ruin everything, and if you add too much flour, the pastries will turn out dry and hard. And we don't want that, do we?

The temperature of the oil matters. So, if the recipe says that the butter should be at room temperature, it means that it needs to be taken out of the refrigerator and cooled in advance. Also, you should never heat it in the microwave – the pastries will end up greasy and heavy. The only exception is brownies.

NO to opening the oven during baking. This rule, by the way, is neglected by most people. Baked goods like to stay at the same temperature. And if you constantly open the door, you can upset the temperature balance. As a result, the pastries will either not rise or simply fall.

A few secrets

• To make the buns and cookies fluffy, add a little starch to the flour.
• Before mixing the dough, the flour must be sifted. This way, the pastries will not be "lumpy".
• Also, the room where the dough is kneaded should be protected from drafts. 
• Knead the dough with dry hands only.
• Try not to overdo it with sugar, so that the pastries do not burn or turn brown quickly.