How not to make Paska bread: the most common mistakes that make baking fail
Easter is just around the corner. One of the most important attributes of this holiday is the flavorful and attractive Paska bread (Easter cake). But such baking requires special technology, so not everyone succeeds.
The FoodOboz editorial team will tell about the most common mistakes made when making Paska. If you correct them, the product will be fluffy, fragrant, and have a pleasant golden color.
Putting the tray in the oven too early
The baking sheet with the dough should be put in the oven only when the oven is already well warmed up. One should also choose the middle level so that the product does not stand too high or too low. It is because of these mistakes that Paska burns. Do not forget to cover the bottom of the mold with parchment.
Ingredients at the wrong temperature
It often happens that the dough simply falls off during baking. This happens because all the ingredients were added directly from the refrigerator. All the ingredients must be at room temperature.
Incorrect time calculation
To ensure that the Paska is baked evenly, you need to determine the time that is optimal for the weight of your baked goods. Small Paska bread up to 1 kg should be baked for 30 minutes, 1 kg - for 45 minutes, and more than 1.5 kg - for 60 minutes. When the dough comes to the edges, the product is ready. Or use a toothpick to check.
Putting the dough into a dry mold
If you don't have a special biodegradable mold, but a regular one, it's necessary to cover the container with parchment and grease it with oil. If you don't, the Paska will burn. And one should take out the bread only after it has cooled completely.
Insufficiently kneaded dough
Easter dough requires a lot of kneading. If you don't do this, the dread will not be airy. It is also very important to sift the flour thoroughly. To soften it, you can add baking powder.
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