Latvian spekkuchens, Mexican empanados, Uzbek samsa and Italian calzones - these and hundreds of other pies made of puff, unleavened, yeast and yeast-free dough with various fillings are baked in the oven. Each of the baked products has its own cooking characteristics, but there are general rules for how to bake pies in the oven.
It is necessary
-
- thermometer;
- baking sheet;
- baking paper;
- baking stone.
Instructions
Step 1
Temperature mode 15-20 minutes before you put the finished pies in the oven, you must turn it on and heat to the desired temperature. The general rule is that if you bake crispy products, the temperature should be high, if you are interested in fluffy soft dough, then you should stick to medium temperature. Typically, the temperature range is indicated in the recipe, in degrees Celsius (C) or Fahrenheit (F) if it is a recipe in a foreign language.
Step 2
About ° C is 32 ° F, each degree Fahrenheit is equal to 5/9 degree Celsius. If you do not like long mathematical calculations, use the calculator on the Internet. For example, this one: fahrenheit-celsius.info.
Step 3
If the exact temperature is not indicated in the recipe, but it is written that you need to bake pies in a preheated oven, it is assumed that you will heat it up to 200-220 ° C. A hot oven is 240-250 ° C, an average temperature or moderate heat is 175-190 ° C and a low one is 140-150 ° C. If this is one of your first experiences with the dough, do not choose a recipe that omits such important details.
Step 4
It happens that the thermometer in the oven is broken or was missing initially. In this case, do a simple test. Take a piece of baking paper and watch it go from white to golden. It will take 30 seconds if the oven is hot, a minute if the temperature is high, one and a half minutes at medium temperatures, and a full three minutes if the oven is low.
Step 5
The heat in the oven rises, so place the pastry pies with a high oil or fat content closer to the middle or slightly lower so that the fat does not melt too quickly. Lean pies should be set a little higher.
Step 6
If your oven warms up unevenly - on one side the pies are ready, and on the other they are still damp, buy a baking stone. It is able to accumulate and distribute heat. If the oven cannot warm up to the desired temperature in any way, some home craftsmen simply install several clay bricks in the oven, which accumulate heat and increase the heat.
Step 7
Time Tiny cakes bake faster than large ones. Yeast doughs tend to take longer to cook than puff pastries. The easiest way is not only to observe the time indicated by the author of the recipe, but also to follow the baking through the glass. Usually, a golden ruddy crust clearly indicates the readiness of the pies.
Step 8
Equipment For baking cakes and pies, heat-resistant glass baking trays are ideal. They accumulate heat well, and you can monitor the readiness of the cakes, not only by paying attention to their top, but also to see if they are baked from the bottom.
Step 9
Baking stones are ideal for making yeast dough products as they release heat immediately, helping the cakes to "rise". Their porous structure first absorbs moisture well, and then gives it away, which prevents the dough from spreading or burning.
Step 10
If you are baking on a regular baking sheet, use baking parchment. It does not need to be greased. Pies, as a rule, do not burn to it, and the baking sheet after baking will be enough just to rinse.
