Your cakes come out dry? The reason may be this frequently made error

What usually stands behind too dry cake? In most cases, this is too much flour. Sometimes even unconsciously, we can pour several decagrams more, especially with a smaller mold, it can affect the fact that the dough will be dry.

You can measure the flour in different ways, but it is easier to do it once with one dishthan to take on spoon or measures – then more flour can accumulate in nooks and thus the proportion will be worse. In addition, it is worth reaching for recipes in which the weight is clearly defined, often, for example, two glasses can be misleading and we can accidentally use too much proportions. Also remember not to knead the flour, it will be a good option to weigh it on kitchen scale, thanks to which you will better keep the required proportions.

In addition, it is worth sifting the flour – in some recipes it is not required, but thanks to this it will not have lumps, which also has a positive effect on the final condition of the dough. In addition, if your cakes often break, it can also be a sign of too much flour. In the case of pies or biscuits, measuring this ingredient “by eye” is not the best choice, because the dough may be dry, cracked and crushing, although the mass may seem good before baking.

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Dissuced dough does not need to be thrown out, biscuits, chocolate, lemon or others can be successfully soaked and make them not so dry. For soaking, it can use various products, including tea, juice, coffee or the most ordinary water with sugar and lemon. In most cases, it is better to decide to soak after cooling and cutting the dough.

After a thorough cooling of too dry dough, it’s best to put them in several places And distribute selected products with a spoon, the easiest way to do it from the top of the dough – if the top is decorated, then gently knock over and soaked from below.