How not to ruin yeast dough: baking secrets from a pastry chef

Pastry chef and food blogger Kateryna Kudliak spoke about the main points ofmaking successful yeast dough.

In an exclusive commentary for OBOZREVATEL, the expert explained how to use chicken eggs and what is the difference between pressed and dry yeast.

Yolks or whites, chilled or room temperature

According to the pastry chef, if a recipe calls for eggs, it is best to use yolks only.

As for the temperature of the eggs, they should always be room temperature. But there are exceptions as there are recipes that call for the dough to be refrigerated. In this case, it doesn't matter what temperature the eggs are.

The more butter, the better?

According to the expert, there is no need to overuse butter. It is a kind of fat that will spoil the dough if used a lot. As a result, it will turn out oily and bake poorly.

Dry and pressed yeast: what is the difference?

Both dry and compressed yeast are equally suitable for any kind of baking. The main difference is that the dough will rise much faster with pressed one.