Common mistakes that make charlotte stiff and dry
The most popular fall pie is charlotte. Such a dessert with juicy apples has become a real classic around the world. But very often the dish turns out very hard and dried out.
FoodOboz editorial staff will tell you about the main mistakes when cooking charlotte. Attention should be paid to three main nuances.
How to cook charlotte properly
Mistakes that make your charlotte stiff
1. Wrong apples
Hard and unripe apples are not suitable for charlotte. Only juicy fruits will make a delicious dessert. It is best to combine sweet fruits and slightly tart. The charlotte will be tender and airy.
Mixing batter for the dish
Source: Pixabay
2. High temperatures
You should not bake the charlotte at too high temperatures. It should be no more than 180 degrees. The time is 30-40 minutes. If you notice that the crust on top is already starting to darken, make the temperature lower.
3. Thick dough
Very tender on the inside and crispy on the top
Source: kingarthurbaking.com
If you get charlotte batter that is liquid, that's okay. There is no need to add flour. When a dessert has batter that is too thick, you will see that the mass is very tight and stiff when you cut it.
Also on OBOZREVATEL you can read the recipes:
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