The Latvian shpekkukhena, Mexican эмпанадос, the Uzbek samosa and Italian to the kaltsena – these and hundreds of other pies from puff, leavened, barmy and a yeastless dough with various stuffings are baked in an oven. Each of vypechny products has features of preparation, but there are also general rules of how to bake pies in an oven.
It is required to you
- thermometer;
- baking tray;
- baking paper;
- stone for pastries.
Instruction
1. Temperature a rezhimza of 15-20 minutes before putting ready pies in an oven, you have to include it and heat to the necessary temperature. The general rule such is – if you bake crunchy products, temperature has to be high if you are interested in a fluffy soft dough, then you have to adhere to average temperature. Usually temperature condition is specified in the recipe, in degrees Celsius (C) or Fahrenheit (F) if it is the recipe in a foreign language.
2. O°S is 32 °F, each degree Fahrenheit is equal 5/9 degrees Celsius. If you don't love long mathematical calculations, use the calculator on the Internet. For example, this: fahrenheit-celsius.info.
3. If in the recipe exact temperature isn't specified, and it is written that it is necessary to bake pies in the warmed oven, it is meant that you will warm it to 200-220 °C. The hot oven is 240-250 °C, the average temperature or moderate heat is 175-190 °C and low – 140-150 °C. If it is one of your first experiments with the test, don't choose such recipe in which so important details are passed.
4. Sometimes, that the thermometer in an oven is broken or was absent initially. In this case carry out the simple test. Take a piece of baking paper and look when it from white becomes golden. It will take 30 seconds if in the furnace strong heat, minute if high temperature, one and a half minutes at average temperatures and the whole three minutes if in an oven low temperature.
5. The heat in an oven rises up therefore, with high content of oil or fat, put pies from a sweet dough closer to the middle or is slightly lower that fat didn't thaw too quickly. It is necessary to put fast pies a little above.
6. If your oven gets warm unevenly – on the one hand pies are already ready, and with another still crude, buy a stone for pastries. It is capable to accumulate and distribute heat. If the wind furnace can't get warm up to the necessary temperature in any way, some house handymen just establish several clay bricks which accumulate heat in an oven and increase heat.
7. VremyaKrohotnyy pies are baked quicker, than big. A yeast-raised goods, as a rule, demands more time for preparation, than from puff. Simplest not only to observe time specified by the author of the recipe but also to watch pastries through glass. Usually the golden ruddy crust clearly testifies to readiness of pies.
8. OborudovanieDlya of that to bake pies and pies, baking sheets from heat-resistant glass are ideal. They well accumulate heat, and you can watch readiness of pies, not only paying attention to their top, but also to see, whether пропеклись they from below.
9. Stones for pastries are ideal for preparation of a yeast-raised goods as they give heat at once, helping rise pies. Their pore structure at first well absorbs moisture, and then gives it that doesn't give to the test neither to spread, nor to burn.
10. If you bake on an ordinary baking sheet, use baking parchment. It doesn't need to be greased with fat. Pies, as a rule, to it don't burn and the baking tray after pastries will be rather simple to be rinsed.