Apple charlotte: what not to add to the dough to avoid spoiling the cake

Charlotte is a favorite apple pie. Traditionally, it is based on such ingredients as eggs, sugar, flour, baking powder, and sweet apple filling. And it's best not to experiment with such pastries and not to add too much to the dough, because some products can significantly affect the taste.

The FoodOboz editorial team has gathered information and will tell you what products should not be added to charlotte dough so as not to spoil the pastry.

Gluten-free flour

This type of flour includes buckwheat, coconut, oats, rice, amaranth, corn, etc. Many housewives often add it to baked goods as an alternative to wheat flour, which contains gluten.

The fact is that gluten in wheat flour is a complex, glutinous protein that performs an important function as a thickener in dough. And by replacing an important ingredient, the future cake may fall apart, or vice versa, it may turn out to be very "stuffed".

Soda

Housewives often replace baking powder with baking soda. In this case, you should keep in mind the following rules: if you add baking soda to the dough without quenching it with vinegar, the charlotte will have an unpleasant acetone flavor. If you refrain from using vinegar, you can replace it with citrus juice. Or, if the dough contains fermented dairy products such as kefir or sour cream, don't worry. After all, they will extinguish the soda with natural lactic acid.

Specific ingredients

These include pumpkin or rhubarb, which are often added to baked goods. It should be remembered that such a pie will appeal to true gourmets, while most people are unlikely to appreciate such an experiment due to the specific flavor of the ingredients. If you want an unusual flavor or taste, spices such as cinnamon, nutmeg, cardamom, or vanilla will help.