The chefs told what is wrong with the dough if the pastry cracks in the oven

If the future pastry in the form looks good, then it is until a certain point. When it reaches the formation of a crust, the top may simply burst. And there will be no talk of an impeccable appearance. We will talk about why it cracks in more detail later in the article.

Details

If this happened, the reason may be that the recommended amount of soda in the recipe was exceeded. The same applies to baking powder. It is also possible that the oven is overheated. As a result, a crust formed, but the middle of the product is raw.

Of course, there can be different reasons. You can prevent the problem next time. For example, you can grease the top of a pie or cupcake with oil or butter. This will create an even gloss. Make a few more punctures.

There is another way if the dough is runny. You need to put it in the oven. Let him spend half the required time there. Then get it. Let cool for 15 minutes. Return to baking. Everything should be perfect.