Your cakes and pies are always delicate, airy and light in these tips. Be sure to save!
The secret №1 - Sift flour
One of the main conditions for a delicious and mouth-watering pastries - a good meal. It has to be fresh, creamy and without lumps.
After sieves flour enriched with oxygen and impurities are removed therefrom.
The secret №2 - additives
Potato starch is diluted in yeast dough - a guarantee that your cakes and buns will be more lush and soft. They do not lose these properties, and the next day.
At any dough (except dumplings, puff, scalded and sand) is necessary to add the semolina rate of 1 tbsp. l. Slide-on 0.5 liters of fluid.
By the way, this unit of measurement called "Zhmenya". The dough will not dry out and become stale. And this is especially true for bread, pancakes, pies and pancakes.
liquid - №3 secret
Pies with milk obtained is very tasty and fragrant. A scab looks appetizing, shiny and beautiful color.
Also milk can be poured into the dough 0,5 glasses of mineral water. Or dilute 1 h. l. soda, hydrated citric acid or vinegar in half a glass of water. Baking is twice as magnificent.
For yeast dough is important to remember that all of the liquid should be 30-35 degrees. At temperatures below the yeast lose activity and above die.
The secret №4 - temperature
Dough products should be at room temperature. Therefore, all the ingredients should be to get ahead and leave on the kitchen table at 1:00.
Straight from the refrigerator into the batter can not add anything, as the bread rising is slowing, which could spoil the pastries.
The secret №5 - oil
In yeast and fresh pastry or added is not melted butter.
Liquid butter only worsen the structure of the dough itself.
Oil softened until thick cream, usually introduced at the end of kneading or when obminku. This improves the fermentation of the dough.
Vegetable must take refined odorless and not more than 3 tablespoons. l.
The more the test fat and less liquid, the products made of it are more crumbly.
The secret №6 - eggs
Without eggs out good yeast dough for pies and bread. But adding an egg to make any dough nice and tasty.
There is an unwritten rule that the yolks in a test protein work better for pies. Finished cakes will be more tender and crumbly, if only to put the dough in the yolks. A protein is used for the lubrication of baking.
The secret №6 - sugar
Do not get involved with sugar. Excess sugar in the dough does not lead to anything good. The dough is too light and will quickly burn.
Also slows down the fermentation of yeast dough, which can lead to the fact that the cakes will turn out less lush. Or the finished product shall fade after baking.
The secret №7 - yeast, baking soda, baking powder
The yeast dough is best to take the live fresh yeast cube. If you are used to dry, then look at the production date prior to purchase and use.
With soda must also be accurate. Excess sodium is felt in the taste of the cake, pastry is harsh, though dense.
test baking powder need to sift together the flour, and only in this way enter into cakes.
That's all the secrets.
We wish you a very lush and delicious pastries!
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