"Are we storing them wrong or something/ any pointers/tips from pro's?"
Are you doing something wrong? No, you're following youir grandmother's instructions, BUT as for a tip from a 'pro'
Mix all the dry ingredients in your mixing bowl. Boil (or nuke, I use a pyrex measuring cup) your oil and water together. Pour the boiling water/oilmixture into the dry ingredients. You will hear a pop or whoosh sound, then beat in the eggs. Use x-large or jumbo eggs that are at room temp, not straight out of the refrigerator.
Let dough sit about an hour in the refrigerator, shape and form balls, place on ungreased baking sheet. If you press down to flatten a bit, it will crack the dough and you don't need to make an 'X' on top.
I bake in a 340 degree oven for 50 minutes. I find that at 325 they don't develop any color.
Remove and cool on a baking rack. I then wrap individual rolls in paper towel and place in a brand name ziploc bag if expecting top use the next day.
From experience: Make sure you are using US matzo meal. I have found over the years that the Israeli Matzo meal is passable if adding a bit to things such aas meatballs, but makes heavy, lousy matzo balls, rolls, bagels, etc.
Other hint: make sure you buy/use an oven thermometer (hangs from a rack). You'd be surprised how far off most ovens are from the temperature you set. 15 or 20 degrees doesn't make a lot of difference when roasting a chicken, but it is crucial in baking.
I have a separate Pesach kitchen, so it only gets used about 6 weeks per year. This past summer I had the electronic control boards for the wall ovens rebuilt. It seemed that at 375 degree setting the top oven was only at 355 and the bottom at 350. Last Pesach I wasn't happy with the way baked items came out and large items such as my gantzeh tzimmes with a whole brisket in it took about an extra hour to reach doneness.
↧
