Dough is a semi-finished product from which you can later cook various culinary products. Properly kneaded dough is the foundation of good baking. After all, it is then that you will get perfect dumplings, delicious pizza, lush buns and crispy cookies.
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There are three steps to kneading a dough. Firstly, it is the mixing of all components: yeast, salt, flour and other things into a single mass. The basic rule at this point is speed. It is necessary to mix all the ingredients as soon as possible so that the protein fractions of the flour do not swell and stick together, because then lumps form.
After all the ingredients are mixed, the next step is the process of gluten formation. It is thanks to her that the dough acquires the ability to stretch under the influence of gases that are formed as a result of fermentation of yeast fungi. As a result, the dough acquires exceptional porosity. Desired airiness and softness.
In order for gluten to form correctly, you must leave the dough alone for 15-20 minutes. Some neglect this very moment, immediately begin to knead the dough. After all, the hostess is always in a hurry to cook the most delicious dishes for her family, and the household also needs to have time to devote time. But one has only to try once to let the dough rest, and only then proceed to knead it, as the difference in quality will become immediately obvious.
The correct elasticity of the test formation can be achieved thanks to the third stage. The secret to kneading is simple: the process should take several minutes. If the basis is wheat flour of the first grade, kneading should continue for at least 10 minutes. When flour with the addition of bran or whole grains, knead with extreme caution. The base with rye flour can be mixed for only a couple of minutes, because it is this variety that contains a small amount of gluten, so it takes little time to glue it.
Of course, these are not all the rules of an excellent kneading test, because you still need to prepare all the components in high quality. First of all, it is necessary to sift the flour qualitatively and several times, in which case it will be enriched with oxygen as much as possible, and this, in turn, will improve the fermentation processes.
For a lean method, you must immediately mix all the components, and the secret is that the yeast must first be thoroughly dissolved in warm water. But the dough is best kneaded with a wooden spoon or spatula.
If the dough is cooked in a steamy way, the base is prepared from half the amount of flour, and the yeast, water or milk is added in full. The secret of an ideal match is that it should rise as much as possible, for this you need 3-4 hours and a warm place. After this time, add the remaining amount of flour, eggs, sugar and butter. All must be thoroughly mixed, left for another 1.5-2 hours.
Experts recommend placing straws in a pair for a better discharge of carbon dioxide.
Thus, with the help of small, but very effective secrets, you can easily knead excellent dough. After all, it is then that you can cook the most delicious pastries and please your loved ones with buns, pies, and buns.