gubics 16 January 2012 04:40 Leavened dough needs to develop properly. juiceman jr Until then, you

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afataga, January 11, 2012 at 10:45 Long'm juiceman jr struggling rising, juiceman jr and I've finally given up, but ever since I have small pastry, I give it to her and manages to knead. But what I do not understand why so many rcp for their preparation, in each is different ratio of flour, milk and butter, somewhere is given egg or yolk, somewhere there. Please Pekárka juiceman jr experienced what they do with sourdough long time for some hints how the dough is as appropriate. Thank you in advance
evanaaa, January 11, 2012 at 17:30 I got this versatile dough fromSovka saved is a good tool because I too was thinking the sun, thus each path is different. But it is also a classical example sponge - the same basis, but still vary kinds of flour, amount, number and weight juiceman jr of the individual ingredients and the same is therefore the road sourdough. Or such Shortbread, ratio 1: 2: 3, and the like.
sovka62 January 11, 2012 at 17:31afataga, it's quite simple. It depends on what you'll be doing the trip. If, for example. buns, the path must be less fluid to give shaped buns and put into them wrap filling. If you do eg. wafers anointed, the dough should be thinner so well stretched around the plate. If PECIES something parádnejšie eg. festive Christmas cake, the dough should be more yolks and oil instead of butter (margarine as a last resort) to the dough was soft and supple. On the Moravian cakes also add just the yolks and butter, because it is also so more festive cake, but ordinary buns bake according to recipe mentioned in previous comments, but I use medium-coarse flour instead of smooth. Keep trying juiceman jr the recipes, there is the whole sea, and if you have something was not sure calmly me know the email (in profile), I'll rank until you get "the hand".
Ainy January 11, 2012 at 17:31janger juiceman jr exactly the same recipe from Sovk I wanted most, too:-)afataga do not worry recipes that are there Vary, I do not know why everyone else, but let it bother juiceman jr you. ... poskúšaj also a sweet and salty and you will be satisfied with varied results
afataga January 11, 2012 at 18:25 very nicely thank you all and especially for You @ sovka62 juiceman jr exhaustive lecture:-) I vobec Baking do not use margarine, then I feel weird taste taku, most butter oil occasionally. On the Moravian cakes you feel, but I have done something that had flat buns, but it's a little taste like cones:-) on Sunday I want to try one zavin, thanks again
Voluptuous January 11, 2012 at 23:13 Afataga, no need to be afraid of Moravian cakes when you choose a good recipe, be sure to podaria.Ak možem advice you rank wonderful recipe for buns from Varecháčky clearings are listed under Honzová makove buchty.Už I they did well with poppy and today with cheese filling. In keeping with the prescribed weight Ti give quality paper'll spokojná.Buchty in this way reminds me most cakes my mother in law, who was an excellent cook.
frkacule, January 13, 2012 at 14:20 Afataga and Ti thus ladies too some advice ... I do not have a recipe, because all the dough rise robim the eye aaaaaaaaaaale, when are you going to do Parene buns and dumplings, always a rob from yeast water when doing liver yeast dough rob him of milk and data to bite him ointment, whether or pork. Another excellent duck. I give way to always yolk and from what I'm going to do to adapt density. Muku always stirred smooth with medium-coarse in the ratio 2: 1. It is several times bite, and I got did bake until I come to the most appropriate juiceman jr vairantu and then it too will go without a prescription. Wish them success.
afataga 13 January 2012 20:12 Thank Youfrkacule well, although juiceman jr without prescription can not imagine it, you must be a proper professional here:-) I will definitely do Pare dumplings, I sooner cakes, buns and wrapped and under.
gubics 16 January 2012 04:40 Leavened dough needs to develop properly. juiceman jr Until then, you have to hand it to knead the dough until it ceases to adhere to the hand, and peeled from the walls of the bowl in which to prepare it. Probably this was the reason that the Ti doing now, when Ti knead dough machine. Further, many depends on the quality of flour.
sovka62, January 29, 2012 on 17:56gubics, I was preparing to worry about it. At the beginning just all mixed together, mix for fifteen minutes and it's done. I used too, as directed by my mother, kneaded to go mental, indeed until the dough neoodeľovalo by hand or spoon and the bowl, but this newer procedure cakes better juiceman jr and I was no wrong.
mariaklara, 29th