MKR Pastry Kit
MKR pastry kit is housed in clear lidded gift box
Pastry Kit Consists Of
- Mat for Pastry
- Pastry Brush
- Rolling Pin
- 4x Cutters
Fixing common mistakes with cake, biscuit and pastry making
Biscuits Rock Hard
The solution to this is to remove the biscuits from the oven when they are still soft in the middle. This avoids overcooking the biscuits. The cooking process continues as they cool down and they will firm up when cool.
Cake Rises Too High in the Middle and Cracks
This generally occurs when you use a cake tin that has a different size to the one in the recipe. If the tin is too small, the sides cook first and solidify around the edge. The partially cooked batter in the center has nowhere to go but up. Make sure you always use the cake tin size and shape specified in the recipe. Also, ensure that the batter goes no more than three-quarters of the way up the side of the tin. In the future, try baking at a lower temperature to get a more even bake.
Pastry is Soggy or Uncooked
- The best way to stop this happening is to ‘blind’ bake your crust twice. Firstly filled with uncooked beans, and then a second time without the beans for an extra five minutes .
- Another solution is to heat a heavy-bottomed tray in the oven beforehand. Then then place your pie tin on top. This will bake the crust more evenly. Make sure you use good quality baking tins that conduct evenly.
- Try baking on the middle or low shelves in the oven, rather than high up.
- You can save a quiche or pie with soggy pastry by carefully removing it from its tin. Cover it with a dome of foil. Heat a heavy-base tray, Dutch oven, or large heavy iron frying pan in the oven. Then place the quiche or pie back into the oven on the hot tray, and cook for an additional 10 minutes or so.