Tricks to make any dough perfect – food blogger's experience
It's not always possible to make good dough for any kind of baking. It can be too thin or stiff, baked poorly, or burnt. But it's enough to know just a few subtleties that will make any dough and, consequently, any pastry perfect.
Today, FoodOboz editorial team shares a selection of useful life hacks for all types of dough, which were posted by food blogger vypechka_coohmister on her Instagram page.
Cooking pastries
- To make rolls and pies fluffy and soft even the next day, add diluted potato starch to the dough.
- Also, you should always use only sifted flour to make the dish fluffy.
- You can add a tablespoon of semolina per 0.5 liters of liquid to any dough (except for dumplings, puff pastry, custard, and shortbread), i.e. dough for pies, pancakes, bread, pancakes. This helps ensure that the baked goods do not dry out for a long time.
- Another ingredient that keeps baked goods fluffy for a long time is mineral water. Dissolve 1 teaspoon of baking soda in 1/2 cup of mineral water, and slightly quench it with citric acid or vinegar.
Fluffy pastries
There should be no drafts in the room where the dough is prepared – they contribute to the formation of a very dense crust on the baked goods.
When kneading yeast dough, all products should be warm or at room temperature; food from the refrigerator slows down the rise of the dough.
For yeast products, the mass should always be heated to 30-35ºC. If the temperature is too low or high, the yeast will not work properly.
When kneading the dough, keep your hands dry.
Before putting the products in the oven, the dough should stand at room temperature for 15-20 minutes. If this is not done, it does not rise well and the dish will not bake.
It is best to add unmelted butter to the dough (yeast and unleavened) so as not to disturb the structure of the dough.
Dough with unmelted butter
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