The Best Pie Ever

By Gayle Wilson | March 20, 2019

Margi Elgin - The Best Pie Ever book review authorNo matter how good are store bought cakes, homemade ones are always better! Do you want to learn how to bake delicious cakes? It’s not as difficult as it seems. Especially if you have the e-book “Best Pie Ever“. I recommend this guide in PDF format to all the Real Housewives. The main condition of delicious cakes – fluffy dough: flour for the dough needs to be sifted through: from it removed impurities, and it is enriched with oxygen in the air. When kneading yeast dough all products should be warm or at room temperature, from the fridge products slow rise of the dough. For the liquid yeast products must always be heated to 30-35ºC as yeast in the liquid, having a lower or higher temperature lose their activity. When you press down the dough, hands should be dry.

Before you put the cake in the oven, it is allowed to keep it for 15-20 minutes. The dough is best to add unmelted butter as melted butter dough structure deteriorates. Cakes, cooked in milk, a delicious and fragrant crust after baking with a beautiful shiny color. Soda, and vanilla in the dough is enough sleep better, than to pour. Yeast dough should be fresh, with a pleasant smell of alcohol. Check the yeast in advance. To do this, prepare a small portion of dough and sprinkle with flour layer. If after 30 minutes there will be no cracks, the yeast quality is poor. With an excess of sugar in the dough pies quickly “rosy” and even burnt. Slows fermentation yeast dough and pies that are less lush. Fats, softened until thick sour cream, add at the end of kneading the dough or its pressing from this dough fermentation improves. Delicious pies to you, my friends!

Margi Elgin’s Book “The Best Pie Ever”

The Best Pie Ever pdf book download