Secrets Of Making The Perfect Dough

Probably, every housewife is faced with a situation where, well, it’s impossible to cook a successful dough with your own hands.

Probably, every housewife is faced with a situation where, well, it’s impossible to cook a successful dough with your own hands. Either the yeast will not rise, or the dough is like a stone .... We will share the secrets that will allow you to avoid failures and prepare the perfect dough for any recipe!

 

So remember:

Use the highest grade flour, so the dough will turn out fluffy and airy. Replace part of the flour with potato starch, then your baked goods will be fresh and soft even the next day. Be sure to sift the flour through a sieve - this will give the dough an airy structure. If you dilute flour in water (milk and other liquids), then gradually pour the liquid into a bowl of flour and mix well, and not vice versa.

 

If you add a little salt to the flour, then when combined with water, you will avoid the formation of lumps. To prepare dough for fried or baked pies / pies on kefir, use kefir at room temperature, so the dough will turn out to be the softest and most tender. If suddenly there was no kefir at home, replace this product with sour milk, preferably homemade. In order not to slow down the rise of the dough and baking was successful, use only room temperature ingredients when preparing the dough. To make a good yeast dough, take only high-quality fresh yeast, they have a pleasant alcoholic smell.

 

To prepare a successful yeast dough, heat all liquid ingredients to 30-35 degrees Celsius, otherwise the yeast will lose its activity. If there is no yeast at home, replace it with half a glass of beer or a glass of slightly fermented sour cream. If you use eggs in the preparation of yeast dough, then add the yolks along with the yeast, and whipped proteins at the end, before baking. Introduce foam from egg whites into the dough, and not vice versa. Lubricate yeast pies with milk to give a golden crust, and sprinkle with poppy seeds, caraway seeds or coarse salt. Add semolina to the dough for making bread, pies, pancakes or pancakes: one tablespoon with a slide for half a liter of liquid. So your finished product will not dry out and become stale. To make raisins tasty and well distributed in baking, roll them in flour before adding them to the dough.

 

If you are preparing the dough with milk, then add half a glass of carbonated mineral water (replace half a glass of milk) - this will add splendor to your pastries. When preparing the dough, there should be no drafts, otherwise a stale crust will form on the finished product. Knead, knead the dough only with dry hands. In order for your pastry to bake well and rise, let the dough brew (15-20 minutes). To prevent the filling of the pie from becoming dry, bake the pies in the oven over medium heat. Cook pies in milk, it is milk that contributes to the formation of a golden appetizing crust. Don't add too much sugar - it can ruin your dough. Firstly, the dough with a lot of sugar quickly blushes, so it often burns. Secondly, sugar slows down the fermentation of yeast dough, so it may not rise to the desired result.

 

Add only egg yolks to the dough, so the finished pies will be more tender and crumbly. In order for your cake to be baked exactly (especially the tall one), bake it at low heat. So that the bottom layer of the pie dough does not crumble and is dry (if using a juicy filling), sprinkle it with starch, then lay out the filling. To give your baked goods a golden crust, brush them with milk, sugar water or a beaten egg before baking. The only exception: do not brush puff pastry with an egg, as it will harden and not rise. Before decorating the cake with powdered sugar, grease it with butter, so you will give the pastries a pleasant aroma. To improve the taste of savory pastries on yeast dough, add a little grated potato. Proportions: 2-3 potatoes per 1 kilogram of flour. Add the beaten egg white to the pancake batter.

 

A few tips for testing:

To make it easier to roll out the dough, wrap the rolling pin with a linen rag. If the dough sticks to the rolling pin, cover the dough with parchment paper. So that the yeast dough does not stick to your hands, grease it with vegetable oil. Take the shortcrust pastry cake out of the oven chilled so that it does not crack or crumble. If your dough has risen, but you cannot put it in the oven, then cover it with dampened parchment paper. Pies are advised to cut only chilled. But, if you decide to try a warm cake, then cut it with a warm knife, for this it is enough to hold it for a minute under hot water.

 

Separate flour products from the baking sheet with a thread so as not to damage the structure of your cake / pies. And best of all bake on parchment. To make it easier for the cake to separate from the hot pan, put it on a cold towel and after a few minutes you can easily remove the cake. To check if the dough has stood well, make a depression with your finger, if it slowly disappears, then the dough is ready for further work. If you want the dough to rise evenly, insert a few pasta tubes into it. To prevent your baked goods from burning on the bottom, sprinkle a little salt under the pan.

 

See proven recipes for making dough:

1. Instant puff pastry recipe >>>

2. Dough recipe for pancakes with holes >>>

3. Air dough recipe >>>

4. Recipe for unpaired yeast dough >>>

5. Simple Yeast Dough Recipe >>>

6. Recipe for a quick yeast-free dough for pies >>>

7. Recipe for rye-free rye dough >>>