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Features of storage of some dishes

The shelf life is influenced by the composition of the products and the additives that are used in the preparation of the dessert. When the storage requirements for each type of product are met, confectionery products retain their taste and beautiful appearance.

Biscuit

Purchased semi-finished products due to the addition of preservatives have a long shelf life. At the appropriate humidity and air temperature specified by the manufacturer, the shelf life can be up to six months. The purchased biscuit is closed in an airtight package, it is opened only before cooking.

The semi-finished product can be stored in a kitchen cabinet away from moisture and sunlight. The pastries are wrapped in parchment paper, laid on a wooden board. If your home has a cardboard box, it will be an excellent packaging for the prepared biscuit. Parchment paper is covered at the bottom; there is no need to wrap a biscuit for the cake. It is desirable that the container is tightly closed with a lid.

Charlotte

A pie with the addition of apples has one feature - if stored improperly, its structure is saturated with moisture from the fruit. Accordingly, the taste of the dessert changes for the worse. To eliminate this factor, after cooking, the charlotte is left on the table until it cools completely.

Then the product is sent deposited in refrigerator in the form it was preparing. From above, the container is covered with cling film. For convenience, the apple pie is pre-cut into portioned pieces. It is not recommended to leave baked goods in storage for a long time, as their taste deteriorates over time.

Various pies

After cooking, homemade cakes - pies, kulebyaku, muffins, rolls - are removed from the baking sheet and placed on a wooden board. The culinary product is covered with a dry towel. This will prevent the dessert from getting dry and losing its taste. Hot products are not stacked on top of each other so that they do not lose their splendor. Pre-packed baked goods in cling film, like biscuits, are stored in the refrigerator.

Fruit and berry pie is poured with sour cream, whipped with sugar. This will keep the cake from drying out. Kulebyaka is cut in portions, each piece is individually wrapped in parchment paper, then put into a bag. Sent to storage in the refrigerator.

From yeast dough

Yeast dough pastry is stored in a cool place for up to 5 days. Baking without filling is put in a container, put on the shelf of the refrigerator. In this way, the dessert is stored for a week. Baked goods made with fresh, compressed yeast last longer than dry ingredients.

Types of biscuit and description

Usually, the cooking method (hot or cold) is indicated in the recipe. The taste and shape of the biscuit (crumbly, stretchy, crispy, and so on) depend on the composition of the dough. Next, we will consider several common types of biscuit:

Standard biscuit. To prepare the dough, you need to adhere to the proportions. One tbsp is taken per egg. l. sugar and flour. The whole egg is beaten (not divided into white and yolk). The dough is prepared according to the standard scheme. At what temperature to bake a biscuit in the oven and how long depends on the amount of dough. The cakes are dryish (this will correct the cream, which is easily absorbed), but rather dense.
Chiffon biscuit. Usually used for making muffins. For its preparation, the yolk is whipped separately from the protein. To the standard recipe, vegetable oil and baking powder are added to the dough to add fluffiness.
La Gioconda. This type of dough can be used not only for baking cake layers, but also for rolls and pastries. Almond flour is added to the flour for the dough. From this, the color of the cakes is darker.In addition to the beaten whole egg, separately beaten egg white is added to the dough (minus the recipe - unused yolks remain). Butter is also added. The biscuit turns out to be delicate, airy and with a nutty taste.

Pan de wives. A mixture of almond flour, egg white and powdered sugar is added to the standard biscuit dough base. It tastes like Mona Lisa biscuit, only denser and drier. The cakes are perfect for making a mousse cake.
Genoise. Butter is added to the standard recipe. In terms of taste and texture, it turns out to be something between a standard biscuit and chiffon. An excellent base for a sponge cake.
Dacquoise. For cooking, only whipped protein is taken. Also, nut flour or coconut flakes are added to the standard recipe. The biscuit turns out to be quite dense, sweet, but not dry.

How to bake a biscuit in an oven or other electrical device? This, again, will depend on the size of the dough, what ingredients are in the dough, and how tough the dough is. The exact proportions and consistency of mixing must be observed according to the recipe.

Baking a biscuit in a gas oven

The optimum temperature for baking a biscuit in a gas oven is in the range of 175-185 degrees Celsius. It was determined on the basis of physical processes that occur during thermal exposure to the dough. The dough becomes airy thanks to air bubbles that have clung into the dough mass together with protein foam and sifted flour enriched with oxygen. These bubbles expand significantly during the baking of the biscuit and make the mass fluffy and plump. But if at the same time the temperature inside the oven is below 175 degrees, the expansion of the bubbles will not reach the required level in volume, and at 185 degrees a hard crust will already begin to form on the surface, although the inside of the cake remains insufficiently baked. In addition, the thickness of the cake itself is of no small importance.

When baking the base for the roll, the hostess should set the baking temperature of the sponge cake immediately to 200 degrees. The process will take, as expected by technology, 30-35 minutes. One of the main disadvantages of gas-heated ovens is that the bottom heats up too much in them, and to adjust the temperature, you have to line the lower part of the chamber with thick foil or use a special baking stone to reduce the heating level. And the form itself is installed on the middle shelf of the chamber, because the top is no less hot than the bottom.

Signs of product spoilage

Spoiled cutlets will not please with taste and can lead to poisoning. In minced meat, pathogens of dangerous infections can multiply

It is important to remember that the product deteriorates not only when stored for too long, but also when the conditions are violated. If the refrigerator is constantly opened, ready-made cutlets or semi-finished products are transferred to the room, then the damage will come earlier than the specified time

How to find out if the cutlets have gone bad:

unnatural putrid smell;
change in color (darkening, greenery) and shape;
unpleasant to the touch, slippery consistency.

If there are no visible signs, but the cutlets have been lying longer than expected, then you should not risk it. This is especially true for ready-made (fried) cutlets. Semi-finished products lying around in the freezer during prolonged storage lose moisture, become dry and tough. They cannot be considered spoiled, but there is no taste left in them.

It is not difficult to master the technology of freezing and storing cutlets. The refrigerator and freezer help preserve the taste and quality of everyone's favorite food. Hardworking housewives prepare and freeze cutlets for future use. Busy people can take advantage of convenience foods from the supermarket. The cutlets fried quickly, making cooking enjoyable and effortless.

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Storing the biscuit

The taste depends on the shelf life, the baked goods settle when the storage rules are violated, bad odors are absorbed, and mold appears. The eggs in the dough accelerate the breakdown of trace elements without refrigeration.

Advice:

The packaging limits contact with air.
Other products are not placed side by side to prevent odors from being transmitted.
Date of manufacture, other information on the packaging is being studied.

How to store a biscuit correctly? The product softens due to high humidity, the sun's rays dry the cakes faster. The ratio of ingredients affects preservation; high-quality flour and eggs are used in the preparation. The classic recipe is made from the following ingredients:

Sugar.
Flour.
Eggs.
Cream.
Sour cream.
Kefir.
Cocoa.
Honey.

Fruits, raisins, grated chocolate, cocoa, butter, etc. are added.

Confectionery stores sell good cake blanks that need to be consumed quickly. Preservatives prolong the shelf life up to 6 months. at +2 - +18 gr. air humidity does not exceed 75%.

Information on the packaging:

Store in a cool, dry place, protect from sunlight.
Recommended to be placed on the bottom shelf of the refrigerator.
A cabinet in the kitchen or a bread bin is used if there is no way to cool the product.

Abuse leads to indigestion, sugar and butter increase the calorie content of the product.

Checking the freshness of the purchased biscuit:

Bad smell.
Fresh baked goods are tender, elastic, recovering from pressure, stale cakes are tough.
Sweetness is lost, dryness appears.

The shelf life of the biscuit in the refrigerator

Porous baked goods quickly absorb odors, the cakes are wrapped with plastic wrap, it creates a vacuum, prevents oxygen from acting on the baked goods. Parchment paper is less resistant to external influences.

The preservation is extended by 5 days at +4 deg.

Shelf life of the biscuit in the freezer

Cakes are stored in the freezer for a long time, if the rules are followed:

The baked goods are placed in the chamber within 10-12 hours after cooking.
A sealed package is created from stretch film or other materials.
Freshness is extended up to 1 month.
Defrost for half an hour at room temperature, for 10-15 minutes in the microwave.

Shelf life of biscuit at room temperature

On the kitchen table, pastries will stand for 3 days. The dessert is wrapped in cling film 12 hours after preparation, placed in a cabinet with low humidity or in another place where the sun's rays do not fall. Used plastic containers, cardboard boxes, earthenware covered with cloth.

Long-term storage

There is another type of sponge cake that can be stored for up to several months, becoming even tastier. This is a German sponge cake Baumkuchen - a puff tree-cake, cooked in the old days on an open fire. Modern technology at home achieves the result as follows: a layer of biscuit dough is poured into a mold, baked a little, then the next one is poured onto it, etc. In section, it resembles a cut from a tree with rings.

Sponge cake is so tasty that it does not stay at home for a long time, it is eaten very quickly. Only exceptional cases are forced to resort to conservation methods. There are reviews that after 5 days from cooking or after defrosting, the biscuit loses its taste, hence the recommendations to cook as much as it is eaten quickly. Homemade, well-baked, dry, not soaked biscuit cake can be stored for seven days.

The suitability of purchased biscuit products is determined by the date of manufacture on the package, taking into account the temperature and humidity of storage. When mixing them, various preservatives are used, so the shelf life is different.

Long shelf life sponge cake with a delicate, airy base is created using a special technology for faster preparation and stable storage.

In addition to the usual ones: sugar, melange, syrup, water and oil, special substances are introduced into its composition:

Everything is mixed first without flour at a low mixer speed, then slowly with flour, and then for 3 minutes with strong vibration. The mixture is poured 1 cm thick onto a baking sheet. Bake for 10 minutes. at t 200 °. Stored up to 6 months. in a cardboard box.

How long and where to store the biscuit after baking depends on the ingredients, the place of preparation, the volume of the product, the filling, the time of serving, etc. Do not relax like: what will it become in the fridge. Thanks to the knowledge of the shelf life, you can always please yourself and your loved ones with a delicious, fresh and varied biscuit.

Storing with stuffing

The easiest sponge cake to prepare, even for beginners, is the well-known apple charlotte. In addition to apples, all kinds of sweet or salty varieties are used for the filling. The filling will depend on how long the baked goods are stored.

If you are firmly convinced that there will be no power outages and the freezing temperature is stable, then it is advised to freeze the biscuit in the freezer, and defrost and reheat in the microwave. Thaw at room temperature for 30 minutes. So you can keep it without loss for up to a year, and the seasonal cake will delight you with summer taste and aroma even in harsh winter!

Cooking features

It is best to beat eggs with a mixer - this is faster, and the mixture turns out to be of better quality, but you can work with an ordinary whisk, however, you will have to beat it for a very long time, until the mass becomes three times larger and in density and color does not resemble cream. When adding sugar mixed with vanilla, it should be added in small portions so that the grains are completely dissolved in the mixture, and beat for 10 minutes. Flour is introduced gradually at minimum mixer speed. The dough should be kneaded for no more than 15-20 seconds, otherwise the biscuit will turn out to be too dense and heavy.

Pastry chefs simply stir the flour with their hands and do it for no more than two minutes, but housewives can decide on this only when they already have a wealth of experience and practice, since inept actions with the dough will lead to the loss of airiness and lightness in the confection. You can add zest to the dough for taste, but after the flour is completely stirred. When the dough is ready, it must be immediately sent to the oven, since it cannot stand after beating.

Carefully pouring the mass into the mold, it should be carefully, without shaking and loud sounds, transferred to the oven and continue to maintain silence, since from any sharp knock or cotton the dough can instantly settle and no splendor, and airiness will no longer work

Baking a sponge cake in a slow cooker

To cook a pie in a multicooker, it is enough to mix all the ingredients and load them into a special compartment, then turn on the baking mode. As a rule, baking a biscuit in a multicooker takes place at a temperature of 160 degrees, and about one hour is allotted for this if the bowl is quite large in the device, or 80 minutes if it is small. When the cake is ready, the multicooker will give a signal, but you do not need to turn it off yet - let it still be in the heating mode for 10 minutes. The cake in a multicooker comes out lush and high, besides, its top remains white. If desired, you can brown it by turning it over and sending it to the oven for another 10 minutes. After that, the ruddy fluffy sponge cake is ready for cutting.

Important rules for baking a fluffy sponge cake

Indeed, a tasty and tender biscuit is obtained only by a few confectioners. But if you cook it, observing all the rules, then the basis for the cake or roll will definitely work out. And don't be upset if it doesn't work out the first time. Many people mistakenly believe that cakes are tender only if you know at what temperature the biscuit is baked, how long it is to stand in the oven, and how many ingredients are required. If you know only this, then a delicate base for the cake will not work.

Technology for preparing products for biscuit dough:

You need to prepare all the necessary equipment: a bowl, a whisk (mixer with attachments), a spoon. Everything should be not only clean, but also dry. And preferably cold. Eggs are taken only fresh, washed, not from the refrigerator, their temperature should be room temperature. When a recipe requires the separation of protein and yolk, it is better to do this in a separate plate, and not in the main container. If the yolk is accidentally spilled, this portion of the egg can be set aside and another can be taken. Eggs need to start beating at low speed, when the first bubbles appear (after thirty to forty seconds), the power of the mixer increases to the maximum

Pay special attention to beating eggs. If the yolk and white need to be whipped together, then sugar is added here when the egg mass increases by 30%

Pour in gradually, the next portion of sugar is added when the previous one is completely dissolved. Usually, a beaten egg with sugar will increase fivefold in volume. If you need to beat the yolk and white separately, then it is better to start with the yolk. Beat it on high speed with a half serving of sugar. The egg is considered ready when all the sugar has dissolved, the yolk turns light yellow, and the volume triples. The consistency of the yolk should be like a cream. Then the whites are whipped. In this case, sugar is poured in gradually. Well-beaten protein does not run off the sides of the bowl (a bit like shaving foam in consistency). Sugar is checked for lumps and debris before use (sometimes debris comes across). Do not add all the sugar to the dough at once, it will make the base heavier for it. But if you add in parts, it will dissolve faster and give the egg a good beat. When powdered sugar is taken for cooking, this does not play a big role, this will not affect the acceleration of beating the eggs. Flour must be sifted before use, and more than once (3 times is possible). If you need to add cocoa or starch to the dough, then it is better to mix them together with flour and sift both ingredients together. If the recipe requires whipping the egg white and the yolk separately, then the flour can be added to the yolk with sugar and beat with a mixer. You can also add 1/3 of the beaten protein. If the yolk is not separated, then the flour must be added carefully, in small portions, into the beaten egg-sugar mass and gently mix with a spatula. Movements are made in one direction. You need to try to keep the volume of the beaten egg. You cannot mix the dough with a mixer, otherwise all airiness will subside. When, according to the recipe, you need to add chocolate to the dough, then it is preliminarily melted in a water bath and cooled to room temperature. It is poured into the dough at the end of cooking in a thin stream. The oil is also pre-melted. Then beat with a mixer until it turns white and becomes lush. Add to the dough at the end. If you need to use juice or other liquid in the recipe, then it is better to beat the yolk for it separately from the protein. It is in the yolk (with sugar) that it is better to add liquid. Various additives (raisins, nuts, dried apricots, prunes, coconut, etc.) are added only to the finished dough. They must be washed and dried, otherwise moisture from them may be the reason that the dough does not rise. You can add them when the dough is already in the mold. Do not put juicy berries. They will ruin the whole biscuit, it is allowed to use them only in the form of mashed potatoes, which is added when whipping the yolk. For baking, the dough should be used immediately after preparation. Until it sat down. It is better to put baking paper on the bottom of the form (preferably detachable).

Can I freeze

Many housewives prefer to buy seafood at a promotional discount in a supermarket, and then store them in the freezer, that is, freeze them additionally. This option assumes compliance with several mandatory rules:

Only red varieties are suitable for freezing; they are preserved without loss of quality for 4-6 months.
White varieties are not subject to additional freezing, since after defrosting they become watery and lose their taste.
For storage, red varieties are cut into large pieces, dried with a towel, wrapped with cling film without air access and put on a freezer shelf.

Attention! Do not freeze salted herring or mackerel!

Reasons that the cake failed. Why could this happen?

Often, observing all the rules, a person is faced with the fact that the biscuit failed. This could be due to:

improper mixing of the dough; poorly mixed ingredients; incorrectly set baking temperature; the wrong time, so it is important to know how much to bake a biscuit at a temperature of 180; the dish is set too low in the oven or off-center; loosely closed oven; draft in the kitchen itself; the dough stood on the table for a long time and sat down

Making a biscuit at home is a process that requires a lot of effort and attention. Any, even the slightest deviation from the recipe or when kneading dough, baking (for example, the temperature or time of cooking the cake has not been observed) and so on will spoil the final result.

And when the biscuits are already starting to turn out, then only then can you start and experiment, come up with new recipes to pamper your loved ones. At the same time, the consistency of the dough should not differ much from the classic biscuit.

How to store it correctly

During storage, it is important to ensure a constant temperature, carefully close the bag or box so that the minced meat does not absorb foreign odors, and microorganisms do not penetrate inside. If patties are stored in the freezer, do not defrost and re-chill.

Semi-finished products

The best friends of working and busy people are ready-made convenience foods from the supermarket

When buying, it is important to carefully study the label (not only the day, but also the hour of production) - chilled semi-finished products have a very short shelf life. If it is close to completion, the cutlets should be fried immediately, if impossible, sent to the freezer.

When buying a frozen product, along with the date of manufacture, they check the integrity of the package, the presence of ice, and the appearance. If the cutlets are deformed, frozen in a common lump, it means that they have thawed, you should not buy them.

Semi-finished products are stored on the coldest shelf, how long you can hold them before frying depends on the instructions on the label. You yourself should not add another 24 hours of permissible storage in the refrigerator. You should not neglect this rule - pathogens that can lead to poisoning quickly develop in minced meat. Semi-finished products are kept in the refrigerator in a sealed store package, foil or container with a tight lid.

The shelf life in the freezer should not exceed the recommended by the manufacturer (no more than 3 months)

It is important that the packaging is intact, no defrosting occurs.

Freezing homemade products

When making minced cutlet at home, the hostess should follow all the terms. Containers with cutlets are provided with stickers indicating the cooking time so that the product does not sit for longer than the required period.

Cooked cutlets are laid out on flat boards, covered with foil, placed in the freezer, setting the lowest temperature. Shock freezing allows you to preserve the maximum taste and health. After complete freezing, the product is placed in bags or containers and tightly closed. The temperature is set at -18 ° and stored for no more than 3 months.

Best of all, cutlets are stored, in which there are few additional ingredients (onions, garlic, potatoes, others). Vegetable components shorten the shelf life, the taste of the product deteriorates when exposed to low temperatures.Many housewives recommend storing clean minced meat (fish) in the freezer, and cooking the cutlet after defrosting, before frying.

Ready dish

Storage rules for the finished dish:

Do not store fried cutlets at room temperature for more than 6 hours. This time is shortened at high room temperatures and slightly increased at low temperatures.
In the refrigerator at 4-6 °, the finished dish can be stored without spoilage for 24-36 hours.
The product is placed in a container with a lid, placed closer to the freezer, not opened or moved.
The finished product is stored in the freezer for no more than 2 months.

When frozen, ready-made cutlets lose their taste, aroma and juiciness. It is better to store semi-finished products or minced meat. Cooking time after defrosting is comparable to frying raw food, and the taste is noticeably worse.

After heat treatment

After the cutlets have been fried, they are allowed to cool well and drain off excess fat. You can blot them with a paper towel. Next, the product is laid out on a board in one layer and frozen at a low temperature. Then they are placed in containers or bags, they make a note about the date of the bookmark in the freezer.

How to cook after defrosting:

The product is prepared without breading with sauce (tomato, sour cream). Spread in a frying pan, pour over the sauce and boil for 5-7 minutes. During this time, the cutlets will become juicy.
If fried patties are breaded, they are heated under a lid in a pan for 7-10 minutes.
In the microwave - 3-5 minutes.

The longer the storage time, the longer the re-heat treatment time.

How to defrost

The product removed from the freezer is placed in the refrigerator for thawing. It is not necessary to completely defrost semi-finished products or a ready-made dish - you can wait until only the top layer softens to make breading.

Shelf life of defrosted cutlets:

meat - up to a day;
fish - 12 hours;
from poultry - 18 hours.

Thawed cutlets, meatballs quickly become limp, lose their shape, become slippery and unattractive.

Dependence of shelf life on minced meat

Everyone loves cutlets - for their softness, juiciness, tenderness. Minced meat is made from different types of meat, poultry, fish, vegetables. Cutlets are fried quickly, you can cook food in half an hour. The remaining uncooked cutlets will have to be sent for storage. Minced cutlet can have a different composition, but sanitary standards prescribe to store any kind of product in the refrigerator for no more than 24 hours. Temperature norms:

from different types of meat - 2-4 °;
vegetable - 2-6 °;
fish - from -2 ° to +2 °.

The shelf life of homemade cutlets can be up to 2 days if the refrigerator is not opened every 5 minutes. At the same time, the product is carefully wrapped in a film to close it from air. Place the patties on the coldest shelf near the freezer, away from other foods.

How to store in the refrigerator

The conditions for saving in the refrigerator vary. Without the use of additional measures, the fish remains suitable, depending on the degree of salinity:

lightly salted - 6 days;
medium salted - 14 days;
highly salted - up to 25 days.

Additional protective measures help prolong the storage period. To do this, the fillet is wrapped in cotton cloth soaked in vinegar. Then they are placed in a sturdy plastic bag. This method extends the period by 8-10 days for any type of fish.

You should know that spoiled salted fish is a breeding ground for harmful bacteria. Its use can lead to serious food poisoning. Therefore, it is necessary to recognize the most common defects:

Rust. The appearance on the surface of a yellow plaque, which forms as a result of the oxidation of the fat layer.
Tan. Redness near the spine.
Tightening. The appearance of an unpleasant odor and a weakening of the meat density index.
Dampness. Unsalted meat.

These defects indicate that the product is not edible.

What to do to prevent the biscuit from settling?

Many housewives had to observe how baking a biscuit in the oven leads to a very deplorable result - the cake settles and becomes dense and flattened. Why does such a nuisance happen to him? Let's consider the reasons for this unpleasant phenomenon.

Baking a biscuit is a very delicate business that requires a special approach and some practical skill. But even with strict adherence to the baking parameters, the finished cake suddenly loses its bulk and porosity and turns into a flat pancake. What factors affect the height and splendor of the product? Consider mistakes when baking a biscuit cake.

One of the most common mistakes is not whipped proteins well enough. Their airiness is achieved thanks to air molecules trapped in the dough. They keep its curvy shape after cooking. Poorly whipped proteins do not allow the dough to rise enough when heated, so after cooling it will quickly settle, as air will leave it. But proteins that are too broken are also undesirable, in this case the sugar will have an astringent effect on the dough, and it will become like rubber.

Another reason for cake sagging is improperly mixed foods. The dough for making biscuits is very delicate, which is why it is mixed in a certain order, carefully and carefully, otherwise airiness cannot be achieved.

In some recipes, it is advised to grease a bowl with lemon or add a pinch of citric acid directly to the protein mass for better whipping of the proteins. It is better not to do this, otherwise all your work will be lost, because the protein, coming into contact with acid, can simply curl up.

Another common mistake that many housewives make is long pauses in the dough preparation process. Starting to make the dough for a biscuit, all products should be prepared in advance and distributed in the order of preparation. Having started the process, do not be distracted by anything, perform operations in strict order and do not interrupt it for more than 15-20 minutes. Otherwise, you risk getting a very bad creation.

The reason for the failure may be hiding in the quality of flour, which does not contain enough gluten. And this is not a mistake of the hostess, but the fault of the manufacturer of the product. Visually, the gluten level cannot be determined, so first you need to check it on other types of baked goods. After making sure that the dough does not float, you can use this flour to make a biscuit.

It is possible that the wrong mode has been selected, when the temperature and baking time of the sponge cake are not correct. Proteins stick together from too high temperatures. Since the air in them evaporates very quickly. For this reason, the temperature set in the oven should not be higher than 180 degrees.

Well, the last reason is peeping at the biscuit cake while it is in the oven. But opening the oven door ahead of time leads to a sharp temperature drop, and this will negatively affect the splendor of the cake.

Open pies

Sour cream whipped with sugar will help to preserve the freshness of fruit and berry pie with an open filling. It is poured over pastries to protect them from drying out. Sour cream goes well with fruits (berries), so the taste of the product will not suffer, but will only get better. After the sour cream is completely absorbed, the cake is cut into pieces and served. The remaining pieces of pastry are distributed in pairs, while they are stacked and stored with the filling to each other.

Before storing the kulebyaka, especially if it is rather lush and tall, it is cut into pieces. Then pack them one at a time in parchment paper so that the filling does not fall out. And then they are placed in an airtight bag.

Storage tricks

For storage, there are the following tips:

Sponge cakes or cakes are better preserved in cardboard boxes or plastic ones, odorless, their bottom is lined with parchment. The biscuit will not dry out if you put an apple in the package with it.Without packing, it can be kept on a wooden board covered with baking paper.
Biscuits, muffins, buns are products that rapidly absorb moisture. They are placed in a cool place - up to 18 ° and humidity no more than 70%. Before packing, they try to quickly cool the biscuit, reduce the humidity and raise the temperature in the room. Immediately after that, the cookies are placed in a ceramic, tin or plastic jar with a sealed lid, and the bakery and muffins are in two layers of towels and put into a wooden bread bin.

Cold syrup is taken to impregnate the hot biscuit, and it is better to soak the cooled one warmed up.

The whole biscuit can be divided lengthwise into cakes after it has cooled completely. Notches are made on the sides with a knife, a thick, folded in half thread or fishing line is put into them. The ends are crossed and pulled in different directions to obtain an even cut.

A biscuit covered with a napkin and placed in an earthenware dish will stay fresh longer.

Stale cake and other biscuits can be softened by sprinkling with water and heating in the microwave or oven. Moisten the cookies with milk and steam.
The sponge cake will remain soft and fluffy if covered with a thick towel while hot.

Secrets of baking a fluffy sponge cake

Having studied the possible mistakes, you can move on to various culinary secrets and little tricks used by professional pastry chefs. Here are some of them:

The baking dish must be prepared in several stages - grease the bottom with softened butter, cover it with special baking paper, grease it on top again, define the form in the refrigerator for 20 minutes, then pour the dough into it.
To achieve good fluffiness, flour is mixed with starch - 15 g of starch for 1 cup of flour.
Sift flour with starch before adding them to egg yolks.
Cool the whites carefully separated from the yolks for 10 minutes in the refrigerator and beat vigorously in a dry and clean bowl.
Add sugar gradually, a teaspoon at a time, and beat together.
Whipped whites with sugar, add 2-4 tablespoons to the mixture of yolks with flour and starch, mix gently from top to bottom.
Bake the pie for 15 minutes in the oven at 180 degrees, then lower it to 150 degrees.
Do not touch the oven door for 20-30 minutes from the beginning of baking.
Do not check the readiness of the biscuit by piercing it with wooden toothpicks, for this it is enough to press on the top of the cake with a silicone spatula - if it is springy, then it is already ready.
Put the finished cake in a mold on a wet towel for 3-4 minutes.

The perfect biscuit can be made at home. Here are some recipes to diversify the range of baked biscuits.