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Home Kulynaryya spiedi All Secrets dough
Difficulty cooking dough overdone. In fact, make it very simple, spiedi you only need to know some secrets and prepare dough with pleasure. spiedi Then it will reciprocate in and out very tasty. Yes, because the experienced housewife knows that dough like nothing else feels the mood of the cook. Perhaps spiedi it is the main secret. spiedi But there are others. Yeast is better to use fresh, not dry bags. They are sold in many supermarkets and grocery spiedi markets in tents. If you're going to bake often, it is best to have at home a few sticks of yeast purchased at various locations. And of course, you need to check the expiration date. The more bagels baking spiedi dough, ie eggs, oil and sugar - the harder it rise. Because yeast need more. If the egg is not at all - it pivpalychky per kilogram of flour, eggs if 3-4, then a stick. Dough fermentation temperature does not like drafts and extreme temperatures. So close to the kitchen window, and the dough came quickly, you can put a pot of dough in warm water or slightly warmed spiedi oven - about 40 degrees. But not more than 50 at a temperature of - stop fermentation and yeast die. Milk and butter spiedi They should be warm! Hot - instantly kill yeast. If the recommended melt butter recipe, you have to first melt and then cool. And then put the dough. Salt, salt should definitely any dough. No matter that it will continue to: kruassany or sweet pies with cabbage. Kneading dough should be well vymishene. And the best hands. Comparing hand-kneading machine, the difference is obvious. spiedi Handmade dough softer, more tender, and taste its best. Perhaps the trick is that you need to put a piece of dough the soul, as it were jocosely it may sound. So it is possible to compromise spiedi - or mix with a mixer combine, then domisyty hands. Add vegetable oil tablespoons vegetable oil (unscented) - and the dough becomes more tender and elastic, it starts to lag behind the hands. But oil and taste improve. You must avoid other words, mash a little hands to form a ball. This is done in order to rid the batter of excess spiedi carbon dioxide and enrich oxygen. Before rolling Determine the dough is ready for rolling? You just need to do a little finger notch. If it remains on the dough for 5 minutes, meaning the dough has come up as far as possible, and it's time to roll. If significantly delayed, we can wait another - the potential spiedi is there. It is advisable to roll to one side and gently. Try not to "beslaver" on the dough with a rolling pin in different directions, it loses its structure. Fast dough Cooking time: about an hour 0.5 liter milk 2 eggs 3 tbsp. l. vegetable oil 1 tablespoon sugar 1 teaspoon salt 1 stick of yeast 0,5 kg of flour Step 1. bit of warm milk and put it in yeast (which is slightly thawed), grind well. Step 2. Beat eggs with sugar, salt, add the vegetable oil. Stir until smooth and pour back the milk with yeast. Step 3. Sift flour into a large bowl, make a deepening and pour slowly back lot, mixed in the first two paragraphs. Step 4. Dough put in cheesecloth, tie and put in a pan of warm water (about 40 degrees). Step 5. When the dough is up - roll pie or sculpt cakes. Author: Mary Tyhmeneva others the article: How to make pancakes Fishnet Easter wreath apple-pie spiedi oatmeal with cinnamon spiedi buns Quick baskets stuffed with pastry
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