Kneading the dough, of course, we want to make it airy and bake a magnificent cake or pies. However, disappointment often awaits us - the dough settles, it turns out either too rare or very dense, and the fact that baked from it can not be called lush baking. Let's try some old recipes, because success in cooking is always based on tradition.
Pick your recipe
You will need
-
- For air yeast dough:
- 500 g flour;
- 1 tbsp. l salts;
- 2 tbsp. l Sahara;
- 25 g of fresh yeast;
- 1 egg
- 6 tbsp. l vegetable oil;
- 3/4 cup milk.
- For biscuit dough:
- 100 g of flour;
- 180 g of sugar;
- 4 eggs.
Instruction manual
1
Use a few simple rules when making yeast dough. Dissolve the dry yeast for the test correctly: take warm water, pour the yeast with sugar into the water, and not vice versa. Make sure that the dough is not rare, but not dense, but soft and separated from the walls of the dishes.
2
Knead the dough on the board, sprinkled with flour, sprinkle your hands and flour the dough as necessary so that it is not sticky, no more, knead until smooth and elastic. Form a ball from the dough and place in a bowl greased with vegetable oil, cover with a clean towel, leave it in a warm place, when the dough doubles in volume, knead. For glazing, mix the egg yolk with a teaspoon of water or milk, whisk the mixture.
3
Airy yeast dough
Warm milk and yeast to a temperature slightly above room temperature, put sugar and yeast in milk (you can add an incomplete tablespoon of flour), put in a warm place. When the yeast starts to ferment and bubble, add the yeast, salt, egg and vegetable oil to the sifted flour, knead the dough and leave to rise in a warm place. When the dough rises and significantly increases in volume (2 - 2.5 times), knead it and leave to rise, repeat this procedure at least again.
4
Make the desired item (pies, pie), place on a baking sheet and let stand for 20 minutes before putting the baking sheet in the oven. Bake at about 200 ° C until cooked.
5
Follow several rules for preparing and baking a biscuit dough: to make it airy, separate the yolks from the proteins and beat separately, first the yolks with sugar, then the whites until a strong foam, then combine them together and carefully mix the flour, adding it in small portions, but do not tightening the process.
6
Place the biscuit dough in a preheated oven immediately after mixing the flour, since from that moment it begins to settle irreversibly. Lubricate the biscuit mold only on the bottom, but not on the sides, otherwise the dough will rise only in the center. Since the dough is preparing quickly, light the oven, grease the mold and measure the flour before you begin to whisk and mix the ingredients.
7
Do not open or slam the oven door during the first 20 minutes of baking a biscuit, it may fall off. Cut and soak the biscuit after it has completely cooled: the freshly baked dough should cool and become elastic at a flat room temperature.
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