9
Why do housewives refuse to oven from yeast dough
Cooking is not an exact science, but this does not mean that you should not strive for perfection. It's like in sports: higher, faster, stronger. The more often you perform the same actions, the more predictable the result. Baking and cooking Things that require perseverance and self-confidence. If something does not work, you can not give up under any circumstances.
Editorial "Site"Like Batman in the night, he comes to the rescue to properly undo the mistakes that are creeping from every crack in your kitchen. We are in a hurry to help due to the fact that some housewives after several unsuccessful attempts refuse to cook, for example, yeast dough. They fear the fire, and they fear it. Prejudice!
Baking flour
Simple rules, agree. Nice pastry. Only beautiful when you do everything right. Now let's set you free. Go to the kitchen and give all the cakes the heat with inspiration! In the comments, write about what methods you use to improve baking and dough. Don’t forget to share this article with others.
Editorial "Site"Like Batman in the night, he comes to the rescue to properly undo the mistakes that are creeping from every crack in your kitchen. We are in a hurry to help due to the fact that some housewives after several unsuccessful attempts refuse to cook, for example, yeast dough. They fear the fire, and they fear it. Prejudice!
Baking flour
- Why don't you sift through the flour?
Who said that sifting through flour is a waste of work and it is not necessary to do it? The flour is sifted not to clean it of impurities or, God forbid, of dirt, but to make it airier. The dough will rise better, the baking will be softer. If you plan a dough with baking powder, sift it along with flour, so they are distributed evenly.
- Why are your ingredients still in the fridge?
Only some types of pastries are made from chilled products, such as English scones. This can also be useful for sand or layer dough. But in most cases, the ingredients should be at least room temperature. Do you really think yeast dough will rise normally in cold water?
- You're messing around, aren't you gonna stop?
No, really. Do you think that if you “sausage” the dough for about a day, then it will be perfect? See, the liquid took the flour, and that's enough. The same with yeast dough: glued, put in warm, let him rise. You will knead more thoroughly the second time, then you will have to actively work for ten minutes. The only dough that needs to be stirred and kneaded properly is dough for dumplings and dumplings, because it has to survive the cooking process.
- Mixing everything up?
And then you think, what the hell is it? It’s like putting on your clothes first and then your clothes. Let's do things in order. For cupcakes and biscuits, the dry and liquid ingredients must be mixed separately, and only then combined together. In cases where whipped protein is introduced into the dough, this should be done at the very end, carefully to maintain airiness. Be patient, consistency is a serious matter.
- Replace ingredients and expect the same results?
Some try to replace harmful sugar with healthy honey, forgetting that these are ingredients with completely different properties. Sweet is the only thing that unites them. If you do not want sugar, do not add it at all, but use honey to spread the finished pastry, everything will be better. And then there are sugar substitutes, wow! From the same opera: soda instead of baking powder, vegetable oil (gods!) instead of cream. Who are you going to eat the food you get?
- Don't have time to warm up the oven?
A hot oven is the key to success. You start making dough, turn on the oven. Your blast furnace should have a working temperature of 180 degrees Celsius. The dough in such an environment rises guaranteed quickly, the cake turns lush. If you put the dough in the cold oven, then I'm sorry. We can't help you here.
- Don't get tired of looking around to see what's there and how?
Stop constantly opening the oven to assess readiness. Biscuit, for example, such treatment will not tolerate, he has sex with the oven. It's better if you don't walk around. You can open the oven only when the timer strikes, read the book all the rest of the time. If you want to make sure the dough is ready, stock up on a ray and stab it in the thickest place. Dry means ready!
Simple rules, agree. Nice pastry. Only beautiful when you do everything right. Now let's set you free. Go to the kitchen and give all the cakes the heat with inspiration! In the comments, write about what methods you use to improve baking and dough. Don’t forget to share this article with others.