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How I once cooked pies
I really like freshly baked baking. It is warm, lush, tasty! In the store, you can not buy one, and Mom does not have time to often bake pies. And then I decided to take this matter into my own hands.
The first thing I did was take my mother’s prescription. Then it was stocked up with the necessary products: flour, sugar, eggs, yeast. Everything mixed up, she put the dough on the table and rolled it. Cut into pieces, laid out jam as a filling and blinded pies. She immediately transferred them to a baking sheet and put them in the oven. In anticipation of wonderful home baked goods, I drooled! Several times I looked in the oven with impatience.
Imagine my disappointment when half an hour later I took out flat hard cakes from the oven. What is the error? What did I do wrong? To understand this, I had to wait for my mother.
“You made a few blunders,” she said, assessing the situation. – First, the test should be given to rise, “come up” in a warm place, then precipitate it and leave it for fifteen to twenty minutes, then roll it out. Then it will be magnificent. Secondly, the oven and the baking tray must be warmed before putting pies there. Thirdly, it is often impossible to look into it, otherwise the baking will not rise because of the constant intake of cold air.
“It’s complicated,” I sighed.
“No,” her mother laughed, and promised to take patronage over me the next weekend. “I’ll show it once, and then you’ll manage it yourself.”
Our pies with my mother turned out well. And my further independent experiments were more successful than the first.
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