Pastries according to the new not tested recipe — very disturbing business. It is easy to spoil even the most tasty pie, having underexposed or having overdone it in an oven.
Depending on type of the used test, ways of definition of readiness of pie can differ. So, for example, readiness of shortcake dough can be checked only visually. Ideally propechenny shortcake dough possesses very beautiful golden shade. Brown color says that you overdid pie in an oven.
Biscuits and shortcake dough
It is the simplest to check readiness of a biscuit by means of a wooden skewer or a match which it is necessary to pierce it. If to a skewer test crumbs stuck, it is necessary to take a biscuit a little more in an oven if a skewer dry, it is ready. Consider that the biscuit doesn't love sharp temperature change therefore it is desirable to avoid frequent opening and closing of a door of an oven, otherwise it can settle. It is necessary to resort to a skewer when the biscuit already is in an oven as long as it is specified in the recipe. Ideally, it is better even to switch off an oven and to leave it there not to create temperature differences. However, if your oven cools down very long, this way won't suit you.
Readiness of a biscuit can be defined also by means of simple pressing. Press a pie surface a finger (not really strongly and not accurately on the center), the ready biscuit will quickly restore the form as it is most of all similar on texture to a usual sponge, on a dampish biscuit the dimple will remain. The good biscuit which wasn't overdone in an oven possesses in pleasant warm golden-brownish color outside and lighter inside. It is normal if the biscuit after pastries settles a little (approximately for fifteen percent), but also it can be avoided, having saved it from temperature differences. If you want to divide one big biscuit into several cake layers, cut it a thread, so it crumbles less.
Barmy pastries
Problems can arise with definition of readiness of barmy pastries as depending on the recipe it can have various consistence. Consider that mobile yeast dough is cooked much quicker than dense. In this case the test with pressing, however, unlike a biscuit can help too water-logged dough quickly will return to a former form, having removed a pole, on a finished product it will remain for an appreciable length of time. You can look at a crust of your pie from below. If it possesses the characteristic reddened shade and easily lags behind a form, your product means it is ready if it too light, it is worth taking it in an oven still. Too dry and hard crust says that you overdid pie in an oven, you can try to soften it by means of the wet towel wipes put from above over which it is necessary to put several dry towels.