Each family has its own culinary sekretiki. I decided to collect those relating to work with the dough. Indeed, sometimes it is impossible baking air and lush, and so want to pamper your loved ones amazing culinary delights.
• To even on the second day air and muffins remained soft, add in the preparation of diluted test water potato starch. Furthermore, for the air baking, must sifting flour, so that it is full of oxygen and various impurities are removed.
• In the test for pancakes, breads, pancakes, cakes, add 1 tbsp gorochkoy semolina with 0.5 liters of liquid. Baking is lush longer and will not dry out.
• In addition to the milk to the dough, you can add 0.5 st. mineral, wherein divorced 1 tsp slaked soda. Baking will air even on the second day.
• When preparing the dough, do not let the room was drafty, otherwise will be thick crust pies.
• All products for yeast dough you need to be sure to take warm, remove them from the refrigerator in advance, so they warmed up to room temperature.
• Water or milk yeast dough should be about 30-35 degrees to the yeast well "played".
• punched the dough you need to keep your hands dry.
• Before sending pies bake in the oven, they should be left on the table for 15-20 minutes for proofing. So they are well pripekutsya and rise.
• For filling in the pies are not dried up, they need to bake on medium heat.
• Butter in melted form dough structure deteriorates.
• On milk pastry turns out much more aromatic with a nice crust.
• For the test, use only fresh yeast with alcohol odor. You can find out the quality of yeast in advance. To do this, a little sponge, and after 30 minutes of watching the result. No cracks - stale yeast.
• Excess sugar in the dough yeast fermentation slows down and leads to overcooking baking.
• Fats are introduced at the end of kneading the dough. They need to be softened to a thick cream.
• a test in which only added to the yolks, obtained much softer and airier.
• To the cake is baked high, it is necessary to cook on low heat.
• If you bake the pie on a baking sheet, then roll out the dough thinner the dough, stuffing felt better.
• To cake bottom became drier, a little priporoshit bottom of starch, and then Apply a stuffing.
• The maximum amount of time to raise the dough - 3 hours. If more, the quality deteriorates.
• If the cake closed, it smeared on top of a sweet little water, milk or egg, to obtain a beautiful golden brown.
• Excess sodium in the test will lead to a deterioration of its flavor and browning.
• Before removing the cakes from the dough from the molds, you need to wait for them to cool down completely.
• If you add the raisins into the dough, it should first roll in flour.
• Salt is added to the dough at a time when fermented dough.
• If the dough is ready, and you can not immediately use it for baking, cover with a damp cloth.
• Do not cut the cake with hot, otherwise it will break, crumble, filling will fall. Wait until it cools down. But if there is no time, soak the knife in hot water, wipe it and cut the cakes.
• Separate the cake from the pan if it is not removed, you can use the thread.
I wish that your baking has always been lush, airy and tasty! And I hope that my tips will help you in this!
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