If before I knew all these sekretiki, likely, in my house I would often smell of baking. But now I am this thing corrected. None of the weekend we did not pass without pies, cakes, pies and pancakes. Even the whole family to join actively and willingly helping, because the result exceeds all expectations!
It is not enough simply to combine the flour and water to make the dough turned out delicious, air and lush. There are some nuances that make cakes just perfect. These secrets I borrowed from experienced confectioners. I do not exclude that many mistresses have long been "aware" I have written below, but I think that really helped novice cooks! Of course, in addition to the secrets, it is important to add in the preparation of their love and experience!
Making the perfect dough for any baking!
1. To your baking was voluminous and soft, the dough you need to add starch dissolved in water, very little, but the result is gorgeous. And it is necessary to sift the flour, even if you are sure that it is clean. So you it is saturated with oxygen, respectively, bakery products obtained by air!
2. When making bread, pancakes, fritters and cakes in the dough you need to add semolina. The required number - 1 table spoon of 0.5 liters of liquid.
3.B dough milk not forget to add at least 0.5 glass mineral, wherein the pre-stir soda with citric acid (0.5 hr. l. soda).
4. In the time of preparation of the dough in the kitchen, close the door and windows. Due to the fact that the room will walk draft, a dense cake on the cake.
5.Prezhde than cook yeast dough, you need to get out of the fridge all the ingredients, so they warmed up to room temperature. Otherwise the dough will rise bad for a long time.
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6.Zhidkost, in which you will dissolve the yeast should be in 30 degree heat. Less - the yeast will play more - die yeast.
7.Testo punched only with dry hands.
8.Prezhde than "built" a cake to send in the oven, leave it somewhere in a warm place for 15 minutes, covered with a towel previously.
9.Pirogi stuffed necessary to bake at medium heat, so it does not dry.
10. Do you need to melt the butter in the preparation of fresh-butter or yeast dough, or it will spoil all of its structure. Oil better cut into small pieces, and leave it to warm at room temperature. After that, it is already possible to add to the dough. Better to do it at the end of mixing.
11.Pirogi water are more fragrant than milk. And the crust from baking always shines.
12.Before yeast dough, be sure to check on the freshness of the yeast. To do this, add a little of the product in the water, pour the flour, stir and leave for half an hour. If after a set time cracks appeared, then the bad yeast.
13.Do not add to the dough a lot of sugar. So slow down the fermentation of yeast, cakes are lush and Bree, but not propekutsya.
14. In the dough is better to add whole eggs instead of just the yolks. Since cakes are obtained crumbly and tender.
15.Chtoby cake or bread turned out with a brilliant glow, brush top of pastry before a beaten egg or milk. You can miss the mark by only one yolk.
These are very simple tips to relieve housewives from small troubles in the kitchen in the preparation of baking! Use them, and your dough will always lush and ruddy pies, soft and delicious!
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Original article posted here: https://kabluk.me/poleznoe/sekrety-prigotovleniya-sovershennogo-testa-dlya-ljuboj-vypechki.html
