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The main condition of delicious cakes - it's lush, well coming up the dough. But even with high-quality ingredients and a reliable recipe turns out perfect dough is not always the case.
Several secrets and life hacking will help get a delicious pastry for pies and cakes.
secrets test
1. If you add the batter diluted potato starch, the bread and cakes are soft and fluffy, even the next day.
2. No dough, no brew can not overdo. Perekisnet otherwise the dough will become tough and tasteless. Maximum time approach - 3 hours, but always warm.
3. When yeast dough kneading all the products should be warm or ambient temperature of the refrigerator dough products slow rise.
4. Soda or baking powder is very important in the test. And you have to follow the recipe exactly. baking powder surpluses give the test an unpleasant taste and the dough is made from soda too dry and dark.
5. For liquid yeast dough podogrett need to 30-35 ° C, since yeasts at a low or high temperature, lose their activity and even die. So dough poorly or not at all suitable.
6. Too much sugar in the dough quickly make pies "too light" and even burn. Also slows down the fermentation of yeast dough and pies that are less fluffy.
7. Coming up the dough needed obmyat and it must be done only with dry hands.
8. In yeast and fresh dough is best not to add the melted butter, as melted butter only worsens the structure of the dough.
9. Yeast dough should be fresh, with a pleasant smell of alcohol. It is therefore important to check in advance the yeast.
To do this, prepare a small portion of the dough and sprinkle with flour layer. If after 30 minutes there will be no cracks, the yeast is poor.
10. Milk in the dough gives it a rosy view of the finished baking, but it makes it tough to product the next day.
Problem can be solved by adding to the dough, in addition to milk half a glass of mineral water.
And if it does not, then dilute teaspoon of baking soda in a half glass of water and put out her little citric acid or vinegar.
Pastries, really, it turns out great. Even the rest the next day will pyshnenkaya.
11. Ready to cakes were more delicate and crumbly, add to the dough only egg yolks and beaten egg whites lubricated top.
Cakes smeared with egg white, acquire during baking brilliant uniform golden brown.
12. Salt has always added only when the dough to ferment flour.
Good luck with your pies!
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