Why should the cake filling be thickened?

Experienced housewives know: if the refrigerator was littered with lonely jam, which has long been no one interested, it's time to bake cakes or pie. But what to do if the jam for filling is too liquid?

So that the dough was not moist and damp to taste, and the whole filling was not on the foul, the editors "Site" He'll tell you how to thicken it.





Thicken the jam for the pie You can use a variety of food additives. Someone uses gelatin or starch, others - flour, jelly, breadcrumbs and even oatmeal. But in this case, there is a high probability of spoiling the taste of the filling. We suggest that you use semolina, because it does not affect the original taste and appearance of the product.

How to thicken the filling

1. Put the liquid jam in the pan, slightly warmed.
   
   
   
   
2. Add some semolina. Its amount depends on how liquid the jam is. For 200 ml of jam, 1 tsp of mankey will be enough. If necessary, you can add up to 1 tbsp. l. per 300 ml. We're mixing it up.
   
   
   
   
3. Leave the jam on the stove for 20 minutes before boiling. Then boil 1-2 minutes. It remains only to cool the resulting mass - and ready!
   
   
   
   

Editorial advice For additional flavor of the cake is perfect lemon peel Or an orange. With it, any filling will be much more delicious!

Baking lovers often harvest citrus peel, freezing or drying it. For jam, it is better to choose frozen. Literally 0.5 tsp peel will be enough for 200 ml.





Use this life hack and share with others. May your pastries please you and your loved ones. Bon appetit!