These little tips and tricks will help make any of your cakes - airy, soft, fluffy, golden and incredible magic!
Tricks for the test!
1. Always add the batter diluted potato starch - bread and cakes are soft and fluffy, even the next day.
The main condition for delicious pies - a magnificent, well-sprouted dough: flour for the dough you need to sift through: from it are removed impurities, and it is enriched with oxygen in the air.
2. At any dough (except dumplings, puff, scalded, sand), ie the dough into cakes, pancakes, bread, pancakes - on half a liter of fluid always add "Zhmenya" (about a tablespoon with a slide) semolina. The nuns taught: "Before, the best quality bread concocted from semolina. He has long dried up and was lush. semolina is not available. Now, add semolina Zhmenya and will always be a good pastry. "Here's a valuable this advice.
3. Added to the dough, half a glass of mineral water in addition to milk. Dilute 1 h. l. soda in 1/2 Art. water and slightly extinguish its citric acid or vinegar.
Pastries, really, it turns out great. Even the rest of the day, pyshnenkaya.
4. In the room where the dough is cut, there should be no drafts: it promotes the formation of a very dense crust on the cake.
5. When yeast dough kneading all the products should be warm or ambient temperature of the refrigerator dough products slow ascent
6. For the liquid yeast products must always be heated to 30 - 35 ° C, since yeasts in a liquid having a lower or higher temperature, lose their activity
7. When you press down the dough hands should be dry.
8. Before putting the product in the oven, it is allowed to go for 15 - 20 minutes. Before baking the dough to a full rasstoyatsya. With incomplete proofing it does not rise, and pies baked through long.
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9. Pies on the baking sheet to bake on medium heat to the filling is dry.
10. The dough (yeast-butter or fresh) is best added nerastoplennoe butter, since the melted oil degrades structure of the dough.
11. Cakes, cooked in milk, a delicious and fragrant crust after baking bright with beautiful color.
12. Yeast dough should be fresh, with a pleasant smell of alcohol. Check the yeast in advance. To prepare this small portion and sprinkle flour dough layer. If after 30 minutes there will be no cracks, the yeast quality is poor
13. With an excess of sugar in the dough pies quickly "rosy" and even burnt. Slows down the fermentation of yeast dough and pies that are less fluffy
14. Fats, softened until thick sour cream, add at the end of kneading or when obminku from this dough fermentation improves
15. Ready to cakes were more delicate and crumbly, the dough put only the yolks
16. High cakes baked at low heat so they are evenly baked through.
17. The dough for the pie and bake on a baking sheet, roll as thin as possible, it is good to feel the taste of the filling.
18. To the lower part of the cake was dry, lightly sprinkle the bottom layer of the cake with starch, and then lay out the filling.
19. No test or dough should not be left to stand too long to give, as it causes the degradation test. Suffice it to 3:00, but always warm.
20. Cakes leavened milk can be lubricated, and, if desired, sprinkle with salt, poppy seeds, caraway seeds.
21. Closed cakes smeared with beaten egg before baking, milk, sugar water. With this on the finished cake appears appetizing gloss. The best gloss is obtained by greasing yolks.
22. Pies that are sprinkled with powdered sugar, smeared with oil - it gives them a pleasant aroma.
23. Cakes smeared with egg white, acquire during baking shiny golden brown.
24. The more the test fat and less liquid, the more crumbly products are obtained.
25. If the dough is to shift the soda, the cake will turn darker in color with an unpleasant odor.
26. The thin dough is easy to roll out, wrapping a rolling pin clean linen cloth.
27. If the dough is too wet, put on him a piece of parchment and rolled right through the paper.
28. Pies from a shortcake dough should be removed from the mold cooled.
29. Before adding raisins to the dough, it should roll in flour.
30. Salt is added to the flour is always only when the dough already otbrodila
31. The more the test fat and less liquid, the more crumbly products are obtained.
32. If the dough has come, and you do not have time to put it in the oven, cover the dough is well moistened paper, after shaking off the water with her.
33. Hot cake is best not to cut it. But if necessary, it is necessary to heat the knife in hot water, wipe and cut quickly.
34. If the cake is not removed from the pan, separating it from the pan with a thread.
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