Home bakers, listen up! Do you also face problems at times while baking? Do not worry, Madeline Bakery has created a list of problems our home bakers might face and how to solve them. It is ok to make mistakes and get things wrong sometimes. The important part is to know how to fix them. We have our top-class chefs preparing a number of desserts on a daily basis. They often face a lot of problems and find the solutions like pros. We have answers to all your questions and more. Get the picture-perfect finish with us and visit us to have the most decadent deserts. Now let us tackle the common problems faced by most of the home bakers.
Soggy bottoms of pies are a very common problem faced by many. The crust does not get the required crispiness, do not worry we have got the perfect solution for it. The soggy bottoms in no way ruin the taste but can still be a nuisance. They are usually a result of the filling being very wet or the base being very thin. A wet filling will start seeping through as soon as you place it in the tin. To prevent this, you will have to prepare and reduce the filling nicely. If you are making a fruit pie, this step is very important. Fruits by nature are very watery, and when reduced with the help of heat they let go of all the water. So you will have to be patient while reducing the fruit. If you want to retain the juice just add a little bit of corn flour to it. This will thicken it and reduce the chances of a wet base. For meat or vegetarian filling, the more you reduce the filling the more flavorful it will become. So, it is best to reduce and thicken the filling nicely to avoid any kind of soggyness in the base.
Baking is an art, that not everyone can master especially when it comes to croissants. A very delicate process goes into creating this perfect and delicious dessert. A bready croissant is a result of the layers of butter not folded in between the layers properly. There is no limit to how many folds oy can do in a croissant. What depends is how often you rest the dough and put it in the fridge. The more layers and folds the flakier your croissant will be. The key to a perfect dessert is to keep the butter intact and not let it melt into the dough. Do not put it in air-tight containers or the butter will melt again. Just prove the dough at room temperature until it becomes nice and fluffy and then pop them in the oven. Take it from us in writing that you will get croissants like never before if you follow these tips.
If you do not want to go through the painstaking process of baking, you can simply visit us and take a taste of France along with you.
