How to Make Baking Dough Perfect Bashny.Net

To make the dough appear lush, airy and tasty, flour and water alone are not enough. You need to know some secrets.

We will show you the ones experienced pastry chefs know about. Their baking is different from the baking of beginner housewives. The best confectioners add their experience and love to the dough.



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Dough for any baking

1. To baked goods were soft and voluminous, add diluted potato starch to the dough. Be sure to sift through the flour for the test, even if it is pure, to enrich it with oxygen.
2. In the dough for pies, pancakes, bread and pancakes add manca. At the rate of 1 tablespoon per half liter of liquid.
   
   
   
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3. If you make dough with milk, add at least half a glass of mineral water. Dilute in it 1 tsp. soda, quenched citric acid or vinegar.
4. While you're kneading and cutting dough, don't open the window. The draught will lead to the formation of a dense crust on the cake.
   
   
   
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5. Mix yeast dough only from products at room temperature. If you throw something out of the fridge, the dough will not rise well.
6. The liquid for yeast dough is heated to a temperature of 30 ° C. This is the optimal temperature for the activity of yeast fungi.
   
   
   
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7. Wrap the dough with dry hands only.
8. Before you put the product baked, let it come another 15 minutes. Someplace warm under a towel.
9. Bake cakes with filling on medium heat, so that it does not dry out.
   
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10. Do not melt butter for yeast or fresh-butter dough, it will spoil its structure. Cut the butter into pieces, wait until it warms up to room temperature, and only then add at the end of kneading or when crumbling the dough.
11. Pies cooked not on water, but on milk, will be more fragrant. And the crust will shine more.
12. Always check the yeast for freshness. Sprinkle a small portion of opara with flour and leave for 30 minutes. If after this time there are no cracks, then the yeast is bad.
    
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13. Don't put too much sugar in. With its excess, the fermentation of yeast dough slows down, the pies are not very lush and quickly burn up without baking. If you notice this, reduce the portion.
14. Instead of whole eggs, add only yolks to the dough so that the pies turn out tender and crumbly.
15. To baked goods give a blush, lubricate it before baking with milk, sugar water, whipped egg or only yolk to choose from.
    
    
    
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Using these tips, you will get baking. More on how to make dough for pies and tasty pancakes, as well as recipes for dough for any baking, read our next articles. Follow the links.