The most delicious pies, buns, chicken pies and pies are made from good dough. How to make it lush and tender? My grandma knew for sure.
Lush dough secrets
Any pastry made from yeast dough turns out to be more aromatic if you use dry yeast. Here's a secret! And yet, dry yeast is more active than fresh yeast, they raise the dough faster, but compressed yeast "fits" longer.
Regarding flour, it is also very important to look at not only its grinding date, but also the indicator of flour gluten on the package. It must be at least 24%.
My grandmother advised never to cover the dishes with the dough. Why? The dough and the dough itself must not be covered with a lid, otherwise the dough will "suffocate" due to the very gluten and gases. By the way, you can use a towel or a film.
In order for the dough to rise always, all products for making the dough must be taken at room temperature. They should not be hot or cold. When everything is at the same temperature, then the dough will come up more actively and will not fall off during the baking process.
Sometimes you need to add butter to the butter dough according to the recipe. It does not need to be melted, it interferes with the flour soft. And butter can be replaced with margarine, but not vegetable oil. The more fat in the dough and less liquid, the more crumbly the products are.
Want some muffins? This is not only butter, but also sugar in the dough. However, a lot of sugar is also bad. From it, the dough can turn sour, it will burn and, alas, will not become fluffy. But you can't do without sugar at all, yeast feeds on it.
Let's continue with the butter dough. It always contains many ingredients, sweet and oily. But for various reasons it does not fit well. You have to tinker with him.
Another thing is simple or bread yeast dough. Water, flour and yeast. It is almost always suitable if the yeast is fresh. And it goes for any baking.
Therefore, if possible, it is not necessary to put eggs, butter and milk in the dough, as they make it heavier, the pastries quickly turn stale and turn out to be not so lush.
The yeast dough must be kneaded very well. This removes excess carbon dioxide and oxygenates it. This should be done with warm and dry hands.
Yeast dough is tender, as if alive, it feels the mood of the baker. If that person has a heavy heart and the mood is so-so, then the pies may not work out either.
After kneading and lifting, the dough is cut into balls, and then into pies. Before baking, the yeast dough needs time to completely separate, about 15-20 minutes. This is a rule and a good old secret of our grandmothers. With incomplete proofing, the rise is much worse and the pies are not baked for a long time.
When cutting, the dough should not dry out, otherwise it will lose its firmness, elasticity and adhesive properties. That is, it came up and immediately cut it, and then bake it.
Rattling the oven door, slamming it or frequently changing the heating mode is dangerous for the risen dough. The intense heat and the banging of the door in the yeast dough oven are sad, because either it will not rise or will begin to burn.
To prevent the pies from burning, you need to put a bowl of water in the oven and / or cover the pie with foil.
What to do if the dough has already come up, and you don't have time to bake it yet? This dough must be covered with well-moistened paper, having previously shaken off the water and removed... in the refrigerator. Or put in a clean bag and cold.
Patties are always famous for their beautiful surface. To achieve this, before baking, they must be greased with whipped protein, milk, salt or sugar water.
You will get an appetizing gloss, and the shine appears when lubricated with yolks mixed with butter.
Simple bread rolls are always greased with plain water and sprinkled with a little flour.
What else? Salty fillings made from meat, fish, mushrooms or vegetables are not suitable for sweet dough.
Some do not attach any importance to this, but the matter is not even in the taste of the finished baked goods, but in human digestion. Therefore, you should think in advance with what your pie or pies will be and make salty or sweet dough to taste.
That's all the secrets for today.
Good luck with your pies!
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