In the cold especially want to please yourself and rosy mouth-watering homemade cakes and pies.
And that they always succeed, you need to know some of the secrets.
Bakers and Confectioners possess unique knowledge of the preparation of the "fluffy" and mouth-watering yeast dough.
They are real pros in this business. Therefore, their secrets and tips to us at a premium.
The secret №1 - accuracy
You can not measure the ingredients for the dough "by eye". Use spoons, cups, bowls, knife, etc.
If you pour some oil or pour the salt, it can turn out not what is intended.
The secret №2 - freshness
For the preparation of yeast leavened dough should be freshly prepared.
Of course, real cooks bake experts solely on compressed fresh yeast. But at home fit and lean, quick yeast. Main see the date.
Eggs, milk, butter or vegetable oil and flour of course - only the freshest, will form the basis perfect baking.
Overdue butter pastries turn into something flat and malosedobnoe.
And the old eggs will not raise the dough, thus will drive all your efforts to nothing.
The secret №3 - activation
Yeast must be activated correctly. No matter they are dry or compacted.
Warm water or milk, a little sugar and flour, and mix in a warm place for 10-15 minutes to approach or be activated.
This dough will be much more elaborate and airier than cooked without activation.
The secret №4 - flour
About freshness already indicated above. Now we are about the type and screening. Many ignore the two secrets.
Good top grade flour should not be too white - a bleached product.
In high-quality flour cream and a very nice color. It is not like starch, but rather even a little "zhirnovat" and yellowish.
And sieved flour is necessary at least twice before you add it to the batter.
The secret №5 - knead
Proper perfect dough must be properly knead.
Grandmother felt that during kneading the dough you need to talk, sing his songs and be in a good mood.
In fact, experts advise to knead the dough warm dry hands or special devices, and at least 10-15 minutes.
So all the ingredients are well connected, yeast and sugar will be distributed and, therefore, the dough will turn out much better.
time - №6 secret
The dough should not wander too long. Come, obmyat and gave more time to come. And then the oven straight from him something.
For 3-5 hours to ferment yeast dough is very harmful.
It turns sour and baking will sour smell, not sweet and ugly appearance.
These cakes are stored poorly, they lose their shape and unpleasant smell.
The secret №7 - carefully and sensibly
With yeast dough should be treated as a small child, very carefully and cautiously.
Minimum door blows in the oven, slaps the dough and effort with the production of the pan on the table or in the oven.
It is important that the dough is not settled, and pastries came a lush.
Take these tips into service and bake the best pies.
Good luck to you!
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