If your pies crack while baking in the oven, then this article is for you. I will share my secrets for perfect baking.
Pies are different, but most often it is cottage cheese that cracks, and also cupcakes, which rise strongly. So at least it happens to me. But in general, my methods are suitable for any pies.
Let's not go into the reasons why the cake cracks. This may be an excess of soda or baking powder, too high a temperature, under the influence of which a crust quickly formed on top, and the cake has not yet had time to rise, etc. If these reasons are excluded, then my advice will help you.
I will tell you exactly what I am doing so that the cake does not crack and its surface is smooth and beautiful. So, before putting the pie in the oven, I pierce it in several places with a toothpick, and grease it with vegetable or butter on top. An even crust without cracks is provided.
But this method is not suitable for all cakes. For example, if the dough is thin enough, then you need to act differently. You can take the cake out of the oven when half of the baking time has passed.
We wait 10-15 minutes, then bake the cake as usual. This method is not suitable for biscuits. But, for example, for curd pies - just perfect.
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