Mistakes in the preparation of yeast test Bashny.Net

Yeast dough Fear catches up even on experienced housewives: it does not rise, then pastries turn out bad, although you have complied with the entire recipe. Even with scrupulous measurement of each gram, something can go wrong, it's all about the subtleties.





Some say that even the mood of the hostess matters, and in general it is better not to cook food in a bad mood, so as not to feed the dishes with negative energy. So, if you are in a good mood and you are ready once and for all to forget about the failed cakes, we will gladly tell you what kind of cakes you have. errors in the preparation of the test They didn't let you enjoy the baked goods. Avoid these mistakes, you will only succeed. soft-dough.

1. Adding yeast "in the eye". If the charlotte can be cooked, adding more sugar or fruits, and it still succeeds (although you should not overdo it with soda too), then with yeast dough buns, such a number will not pass. You always have to follow the recipe. If you put a little more yeast, the dough will acidify, and if you miss it, the dough will ferment very slowly or will not rise at all.
   
   
   
   
2. Incorrect mixing of ingredients. If with a steamless method, you can mix dry yeast and the dough will turn out tasty, then with a steamless method, nothing will come out. It is necessary to mix first pressed yeast with warm water, sugar and salt, and then with dry ingredients, otherwise the dough will not rise. Delicious dough with dry yeast It is prepared faster, but the baking method is more lush.
   
   
   
   
3. Many eggs.. It is better to put as few eggs as possible in the yeast dough, since the eggs “heavier” the baking and it turns out not so lush. Lent yeast dough stalemates more slowly than dough with eggs, butter or milk.
   
   
   
   
4. You don't sift through flour.. It is necessary to sow flour, not only to clean it from impurities, but also to saturate it with oxygen. Because of this trifle, baking may not be airy enough.
   
   
   
   
5. Too cold ingredients. Cold it is customary to bake sand or puff dough, but not yeast. For the dough to succeed, all ingredients must be at room temperature.
   
   
   
   
6. Long stirring. Yeast dough is stirred for the first time to homogeneity, no more. And the second time - more carefully, within 10 minutes.
   
   
   
   
7. Replacement of ingredients. Wanting to make baking minimally harmful, some try to replace flour, sugar with honey, replace yeast with soda. But it should be borne in mind that when replacing ingredients, the entire recipe and proportions change. For example, honey significantly affects the structure of the dough and, if you want to replace sugar with it, it is better not to add sugar to the buns at all, and after cooking, lubricate them with honey.
   
   
   
   

Lent yeast dough can be delicious, try cooking it on a potato broth. Even if the dough failed, this is not a reason to throw it in the trash. There are several ways you can save a damaged dough.

Tell your friends what mistakes prevent you from making the perfect yeast dough.