It would seem that we all already know about the dough. But no!
There are also secrets and ways to improve any yeast dough and make it delicious.
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Rule one - temperature
Even the freshest yeast won't save your dough, you used cold water or dairy products (eggs) from the refrigerator.
Do you want the dough to work out well? Take out all the products in advance and put them on the table. At least 1 hour before kneading the dough!
Flour, salt, sugar, vegetable oil and yeast - also on the table!
If a liquid (water, milk) is heated, then it is important not to overheat and use them only warm and not hot.
The same goes for melted butter.
And yet - scald or heat bowls, pots and baking trays on something, so as not to "shock" the dough with a cold bottom.
And warm dry hands and your good mood are already 99% of success!
Rule two - freshness
Everyone knows this - old yeast and flour are very poor helpers in making lush dough. Therefore, we choose all the freshest, use it on time or throw it away.
Dry yeast works great if it has at least 1.5-3 months in stock before the expiration date on the package!
As for the fresh ones, you already understand, probably that they need to be used, but they are fresh.
About flour: it shouldn't be too white. Good baking flour has a nice, slightly yellowish tint and a buttery consistency.
It is not known why, but flour stored in a cold room is much worse than flour stored at 17-27 degrees. But this is for you to note!
Old eggs and butter are also not worth using.
Better to do with golden ingredients: flour, water, yeast - than spoil everything with a stale egg or rancid vegetable oil.
Rule three - attitude
Oddly enough, but it seems that we do everything according to the recipe, with warm hands, from warm fresh products and a warm room / dish, and the dough that comes up does not please with splendor and generally falls off in the oven.
What's the matter? In our attitude to him. Earlier, grandmothers said that the dough was by yeast, like a child. It must ripen correctly and be born correctly.
Therefore, when the baker's hands knead the dough, he hums to himself under his breath.
You cannot practice yeast dough if you are in a bad mood, after a quarrel, or because you promised to bake it out of it, but you have no strength and desire to do it at all. There won't be a good result.
How are cakes prepared for Easter? They look for a recipe in advance, buy products and forms, choose the day and time. This is how you need to do it every time you think about yeast pies.
Allocate time and your opportunities to the test, treat it like a small child - groom and cherish, do not rattle the dishes and the oven door, do not be zealous when kneading, do not open or slam oven.
Then your yeast dough will always be successful, fluffy, incredibly airy and the best.
Good luck to you!
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