Zakalec is often associated with culinary mistakesbut in reality its creation can be the result of many different factors, even if the recipe was followed. Most often, the cause is an excess of heavy ingredients such as butter, sugar, fruit or flour with a high gluten content. Too liquid mass, e.g. fruit or pudding, can also be a problem, especially in layered cakes.
Other common causes of stool include::
- using ingredients at too low a temperature,
- not sifting dry ingredients,
- baking at the wrong temperature,
- adding too much .
To avoid stains, all ingredients should be at room temperaturepreferably in the range of 18–24°C. Loose products, such as flour, should be sifted so that the dough becomes light enough. It is also important to mix the ingredients thoroughly so that the mass is uniform. It is also important to follow the recipe and avoid excessive modifications that may affect the structure of the baked product.
Instead of ending up in the trash, Zakalec can be used as a base for many desserts. Just dry it and then mix it in a blender to obtain a mass that is perfect for:
- bottom under ,
- fruit tart,
- my friends
- delicate mascarpone cake,
- fruitcake with dried fruit.
If there is a leak in only part of the dough, you can cut off the unbaked part and use the rest. For example, the risen part of the sponge cake can be cut into cubes, dipped in chocolate icing and rolled in coconut flakes, creating tasty coconut cubes.
Despite its infamous name, it is still edible. It’s just raw dough that hasn’t had time to bake. Consuming a small amount of stool by a healthy person usually does not cause any discomfortalthough excessive eating may result in stomach problems such as flatulence or abdominal pain.
However, there are groups of people who should avoid constipation:
- pregnant women – the risk of salmonella may be dangerous to the health of the mother and child,
- kids – their body is more susceptible to dehydration,
- elderly and immunocompromised people – also more susceptible to complications after poisoning.
To avoid risk, it is always worth cutting off the unbaked part of the cake. The rest, properly baked, can be safely eaten.
The formation of a stain does not mean a culinary disaster. With a few simple ideas, you can turn an imperfect bake into a tasty dish. Instead of getting discouraged, it is worth looking at the problem as an opportunity to create something new – from sweet cakes, through cheesecakes, to mascarpone desserts. Thanks to this, you will save food and at the same time show your creativity in the kitchen!
