Dough is a semi-finished product used in pasta, confectionery, bakery, as well as in the baking of various flour products at home. Making the dough yourself is simple, but now it doesn’t always turn out exactly the way it is needed, for example, too tight or too sticky. So how to prepare a dough that is perfect for a particular baking?
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How to make dough
Flour is the main ingredient in the dough. To cook it, wheat flour is most often used. For
To prepare the dough for baking, you need to take premium flour. It is important that it is not infected with beetle larvae and does not have foreign smells. The mandatory procedure before kneading the dough is to sift the flour. Thanks to it, the product will be cleaned of accidental debris, as well as saturated with oxygen. Both that, and another will positively affect quality of pastries. For pastry, flour is suitable, which contains little gluten. As for puff pastry, as well as dough for bread and strudel, it is best to use durum wheat flour for their preparation.
Improving the taste of future baking is due to the addition of granulated sugar in the dough. In addition, it affects the activity of the fermentation microflora of the yeast dough. When adding sugar to the dough, one must strictly observe the proportions of the recipe, because it is because of an overabundance of this ingredient that it becomes heavy and dense.
There are a lot of recipes for making dough. Some of them require the addition of dairy products such as sour cream, cottage cheese, kefir and others. This is done to create lactic acid fermentation and improve the friability of the semi-finished product.
Fats are responsible for the plasticity of the dough - sunflower oil or animal fats. When mixing the dough, the most important thing is not to overdo it with their number. Excess fat, like granulated sugar, will affect not only the quality, but also the taste of baking. Baking made from dough that has lost the property of friability becomes dry.
Add eggs to the dough in order to improve the taste and color qualities of the confectionery. Baking, which contains this ingredient in the dough, is tender and crumbly. For the preparation of semi-finished products, it is recommended to use necessarily fresh, but not very large eggs.
To make yeast dough, you can use both dry and pressed yeast. Before you start kneading the dough, you need to make a dough. It is done by adding warm milk or water to the yeast. Please note that when using hot liquid, the yeast cells die, cold - the dough will rise very slowly.
To loosen the dough when kneading, add slaked vinegar to it. However, the use of soda is not always appropriate, as it can spoil the taste of baking. You can replace it with a special purchased baking powder. It is introduced into the dough in the following proportions - 10 grams of dry mix per 400 grams of flour.