See if you also make these three most frequent mistakes Mistake 1. Using a dark colored pan
This may sound silly to you, but it makes sense: the dark pan heats up faster and there are greater chances that your dough will burn on one side, while the middle and top will remain uncooked.
So, use brighter colored pans or transparent glass pans, Telegrafi reports.
You should measure the liquid in a container that is dedicated exclusively to measuring liquids, which is marked in deciliters, liters... while you should measure the dry ingredients on a scale.
This rule does not apply only if in the recipe you use for the dough you are going to make, it is indicated to measure everything with cups or spoons.
Mistake 3. You don't measure the flour correctly
If the recipe doesn't state the amount of flour in grams or kilograms, but rather: tablespoons, cups... then you risk your dough becoming dry.
The spoon must be flat, as well as the cup. You will achieve this by removing the excess with a knife. /Telegraph/
