How not to cook dough: mistakes that even experienced housewives make
Working with dough is a real art. Even experienced housewives don't always manage to make it successfully. The yeast mass often sticks to your hands, turns out to be stiff, and does not rise. All this is due to several mistakes that many people do not even know about.
The FoodOboz editorial team will tell you about a few of the nuances of dough preparation. You'll learn why the dough sticks to your hands and falls off, and why the pastries burn.
Why yeast dough sticks to your hands
How to prepare yeast dough correctly
Yeast dough often sticks to your hands simply because there is not enough flour in it. In this case, you just need to add more flour. Also, the problem may arise because you kneaded the dough poorly or it has turned sour. If the first reasons can be dealt with, then in the case of souring, you will have to knead new dough.
Dough that is too clogged and dense
When to add more flour
Source: yummy.ph
The sign of a good dough is a homogeneous, loose, and elastic texture. The flour should be completely absorbed. As soon as you see that your dough is like this, do not continue kneading. If you don't stop, the dough will become very dense and clogged.
Why pies don't rise
Very often, instead of a fluffy, airy pastry, you get a flat cake. This happens due to a lack of gas. It doesn't matter if you have sponge cake or yeast dough – the temperature must be right for the pastry to rise. If you've kneaded the dough correctly and it's airy, you just need to preheat the oven well. You should never put the dough in a cold one. But if you made a mistake while kneading, even a preheated oven won't help.
Why dough does not rise
Source: nytimes.com
Make sure the eggs for the sponge cake are well beaten. And as for the yeast dough, you need to organize a favorable temperature for it from the very beginning. There should be no drafts or sudden temperature changes. The room should be warm enough.
What causes pastries to burn
Baked goods burn most often in gas stoves. If you notice this situation, move the grill a little lower and cover the baked goods with foil on top. If it burns from below, do the opposite.
Which mode is best for baking
Source: foodrepublic.com
Why the dough doesn't bake
Usually, it's the nuances of your oven. In a gas oven, you need to manually adjust the temperature so that the products don't burn and still bake. It's good if you have an electric oven. Modern models have a convection mode and top-down heating. Turn on these functions to make your baked goods a success.
Sweet yeast pastries
Source: pixabay.com
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