Jagodzianki are the taste of summer and one of the warmest memories from childhood. The recipe is simple, the ingredients are available. What could go wrong? Actually, not much. But a certain problem comes up in the conversations of avid home bakers. The buns burst and half the filling flies out onto the baking sheet. You know that too, right?
Why do blueberry buns crack? The trick with the bowl will help
- Jagodzianki crack for several reasons. One of them is the dough, which is not very elastic. So we should knead it well. It takes up to 15 minutes. The idea is to activate gluten, which is responsible for the entire structure of the buns. Well-kneaded dough is smooth, without pores or lumps.
- Jagodzianki can also burst if you use too much filling. Even the most elastic dough won’t hold a bucket of berries in one bun. Everyone wants their blueberry buns to be rich, but let’s fill them with caution.
- Another reason why blueberry buns crack is improper gluing. This should be done carefully and tightly. It is worth using the cup trick for this. We line it with a rolled out pastry sheet and put the filling inside. Then we grab the edges and stick them together. This way it will be easier for us to control the inside of the jagodzianka.
My grandma showed me one thing to do with the blueberries. Thanks to this, the blueberry buns are stuffed, but nothing falls out Aviavlad / Shutterstock
Jagodzianki can get a bit messy even long after baking. He who has never spilled the contents on himself while biting into something, let him cast the first stone. For this reason, jagodzianki may not be the best snack to eat on the bus. More on this:
Do the blueberry buns always burst and everything spills out? Add grandma’s ingredient
Even if the blueberry buns burst during baking, we can slightly mitigate the effects. A simple addition is enough. Our grandmothers know this very well, but it is not always so obvious to us. During baking, the berries enclosed in the dough burst and the juice is released. To keep it in check, it is worth thickening it. How? Before filling the buns, mix the berries with a spoonful of potato flour (and also a spoonful of powdered sugar – for taste). The flour will make the juice slightly jelly-like when the fruit bursts, so even if some of it leaks out, the losses will not be great. If you’d like, please vote in our poll below.
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Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
