Experienced hostess with 30 years of experience revealed all the tricks in working with the test

Not every hostess knows, How to work with the test correctly. You can try a lot of different recipes, but never learn about the intricacies of preparing the test. As it turns out, there are a lot of them. I was able to collect all the interesting things in one article. I hope these tricks will help you improve your cooking skills.



Preparing a prescription dough is easier. Only here some housewives it is successful, and others still face a lot of problems. First of all, I hasten to reassure you: it may not be about you, but as a torment, for example. Anyway, to learn how to work with the test, it is not necessary to stuff bumps through trial and error. It is enough to get acquainted with our selection of successful life hacks.

The tricks of making a dough

1. To baked goods retain pomp and softness the next day, use potato-starch. It is enough to add to the dough a little diluted in water product.
   
   
   
   
2. In the dough for baking pies, pancakes, bread and pancakes add a little cereal. For 500 ml of liquid enough 1 tbsp. l. mankey. This trick will improve the quality of baking.
3. For the pomp of the dough, it can be added to it. mineral. The proportions are as follows: 0.5 cups of water must be mixed with 1 tsp. soda, quenched citric acid or vinegar.
4. Work with the test in the room, draftless. Otherwise, you risk ruining the cake: it will appear too dense crust.
5. Grated sand dough pies with filling baking on medium fire. Otherwise, the filling inside the cake can dry out.
   
   
   
   
6. The pies, fresh-milkMore chances to win the hearts of your family and guests. Such pastries have a very pleasant color and a shiny crust.
7. If you're making egg pie, add only the yolks. As a result, baking will turn out more tender and crumbly.
8. When baking pies with high sides, it is important that fire was weak. Only so the product is baked evenly and does not burn.
9. In the preparation of sand cakes with filling has its nuances. For example, if you're baking on a baking pan, Roll the bottom layer thinner. So the taste of the filling will feel better. Because of the filling, this layer of cake can become very wet. To avoid this, sprinkle it with starch before putting the filling on the dough.
   
   
   
   
10. If you plan to sprinkle rolls or cake with powdered sugar, lubricate the crust before this melted butter. It will taste better and the smell will be much brighter.
11. Watch it. baking in the test. If it is too much, it will affect not only the taste of the product, but also its smell and even color.

How to Work with a Yeast Test

1. To make a lush yeast dough quickly, Use room temperature ingredients. The colder the products, the slower the dough will rise. However, there are certain limitations for liquid ingredients. Their temperature should not exceed 30-35 degrees. At a lower or higher temperature, yeast will lose its properties.
   
   
   
   
2. Almost any test is best. Give 15-20 minutes to rest before baking. This is especially true for yeast baking. By the way, always grind the dough with only dry hands.
3. Interesting nuance. If you're making yeast or unleavened pastry, Don't melt the butter. It will worsen the texture of the dough and future baking.
4. If possible, use it for the test. fresh-yeast. To check the quality of yeast, there is a life hack. Make a small portion of opar in advance, and then sprinkle it on top with flour. Half an hour later, cracks should appear on the surface. This is a sure sign that yeast is good.
5. Watch it. sugar in flour products. If there is too much of it, the pastries can easily burn. Due to excess sugar, fermentation in the yeast dough slows down. As a result, the cakes do not come out as lush as they could.
   
   
   
   
6. To improve the fermentation of the yeast test, Add the oil at the very end of the mix.. Or you can do it during the test.
7. Yeast dough should not last longer than the time specified in the recipe. Actually, 3 hours is enough.To make the baking as lush and soft as possible. If you wait longer, the quality of the test begins to deteriorate.
8. Any pastry from yeast dough from above can be lubricated not only with yolks and proteins, but also regular milk or sugar water. Thanks to this trick, the surface of any cake or buns will be covered with a glossy crust.
9. If you find yourself in a situation where the yeast dough is already suitable, but you need to leave, there is a solution to this problem. Wet the clean paper with water.Shake it off and cover the dough with it.
   
   
   
   

Remember: the more fat you add to the dough, the more crumbly baking will turn out. But it is important that there is a little fluid in the test. This is how the classic cookie is prepared. By the way, any products from sand dough baked in forms should be removed from them after cooling.

If you have trouble rolling the dough (for example, it is too wet), just place it between 2 sheets of parchment paper. Making raisin pastries? Be sure to drop it in flour before adding it to the dough.



Never cut pies with heat. This is especially true for wet pastries like brownies. If you urgently need to cut the delicacy, heat the knife in hot water, then quickly wipe it and cut the cake. Working life hack!

That's all the wisdom for today. Perhaps you will add a few other tips to our collection. We'll see you in the comments!