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How to prepare the dough, it is up to 5 little tricks.
Bashny.Net
Too many of us love cakes: cakes, pies, cookies, brownies, cakes, pies, muffins, and more. To these dishes came out delicious, you need to properly prepare the dough. Unfortunately, it does not always rise and baked through, even when all you do is strictly on prescription, which was used for 20 times. Even experienced housewives sometimes have problems with it. It's not in the culinary arts, and in physics!
Many housewives are asking themselves: «Why do I not risen dough for the pie?» em> The law of Gay-Lussac at constant pressure, constant volume of the gas mass is proportional to the absolute temperature. That is, when the temperature rises, the amount of gas also increases. As soon as you put the cake in the preheated oven, gas begins to heat up, expand, and cake - rise.
Gas is completely different. The biscuit dough - air is obtained by whipping. In yeast dough - is carbon dioxide that is produced by yeast during fermentation. In the test with baking soda, or - also carbon dioxide, which occurs when reacting a soda with an acid, if present in the composition of the dough, and upon heating. In the wet test and the oil - is water vapor.
References:
1. The test should be enough gas. For example, eggs for biscuit dough is well whipped, and the dough very gently stirred. Puff pastry is rolled out and is ready in the cold, so that the oil does not melt and lose moisture.
2. Well Preheat oven to gas expanded rapidly. For a lush dough product is baked at a high temperature.
3. The dough should not be liquid and have a little flour. If it be so, the cake will settle, as soon as you get at it from the oven. Although in some cases it should be when it is provided recipe.
5 simple rules:
1. Some types of test you need a good shake up and stir gently. For example, a biscuit.
2. Bake the dough at a temperature specified in the recipe.
3. While the dough is baked, do not open the oven.
4. When the dough has risen uniform slide without a dent in the middle, then it is possible to check whether the product is ready.
5. To check availability, need to stick a match in the middle of the product. In the center of the dough baked through always slower than at the edges.
It happens that after thy dough product has cooled, it is greatly reduced in volume. Properly baked cake should lose in the volume a bit if the opposite happened, most likely, he nedopechen.
If you become a follow these tips, then your cakes will always get perfect.
Share with your friends this useful information about baking dough!
via takprosto cc
Many housewives are asking themselves: «Why do I not risen dough for the pie?» em> The law of Gay-Lussac at constant pressure, constant volume of the gas mass is proportional to the absolute temperature. That is, when the temperature rises, the amount of gas also increases. As soon as you put the cake in the preheated oven, gas begins to heat up, expand, and cake - rise.
Gas is completely different. The biscuit dough - air is obtained by whipping. In yeast dough - is carbon dioxide that is produced by yeast during fermentation. In the test with baking soda, or - also carbon dioxide, which occurs when reacting a soda with an acid, if present in the composition of the dough, and upon heating. In the wet test and the oil - is water vapor.
References:
1. The test should be enough gas. For example, eggs for biscuit dough is well whipped, and the dough very gently stirred. Puff pastry is rolled out and is ready in the cold, so that the oil does not melt and lose moisture.
2. Well Preheat oven to gas expanded rapidly. For a lush dough product is baked at a high temperature.
3. The dough should not be liquid and have a little flour. If it be so, the cake will settle, as soon as you get at it from the oven. Although in some cases it should be when it is provided recipe.
5 simple rules:
1. Some types of test you need a good shake up and stir gently. For example, a biscuit.
2. Bake the dough at a temperature specified in the recipe.
3. While the dough is baked, do not open the oven.
4. When the dough has risen uniform slide without a dent in the middle, then it is possible to check whether the product is ready.
5. To check availability, need to stick a match in the middle of the product. In the center of the dough baked through always slower than at the edges.
It happens that after thy dough product has cooled, it is greatly reduced in volume. Properly baked cake should lose in the volume a bit if the opposite happened, most likely, he nedopechen.
If you become a follow these tips, then your cakes will always get perfect.
Share with your friends this useful information about baking dough!
via takprosto cc
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