Often young housewives are perplexed - why is the dough not raised or baked? Perhaps the fact is that in the preparation of the necessary conditions are not met. Baking products from yeast dough requires knowledge of the special subtleties and nuances, thanks to which the final result will surely please you.
Instruction manual
1
Before you start cooking, you need to warm all products to room temperature. Fats should be softened or melted to a liquid, but not to a hot state. If several fats are used at once, they are combined and mixed.
2
To make the cake lush and homogeneous, the flour must be sieved.
3
Dry instant yeast is preferred as pressed can be stale. You can evaluate the quality of pressed yeast by appearance; they should not be dry or dark.
4
Pies will turn out tastier if the liquid for the test will consist of water and milk in equal proportions. Milk gives baking softness and splendor, with water it rises better.
5
Fresh yeast cannot be diluted with hot water, otherwise, the fungi will die and the dough will not rise. Water should be about body temperature.
6
Excess yeast makes pies heavy and dense, the same with salt. Excess sugar is also undesirable, in which case the pies may burn out.
7
The dough should not be too steep. It is necessary that it be plastic and tender, easy to pinch.
8
Before baking pies, let the pies distance for about half an hour. At the same time, make sure that the dough does not fall.
9
Raw pies are best planted immediately on a baking sheet, so as not to shift from the desktop. To do this, you must have a few baking sheets in the house.
10
Do not overheat the oven. Pies should be baked at an average temperature of about 180 degrees so that they bake evenly and do not burn. To check the readiness of the products, you do not need to open the door wide, you can only slightly open it slightly to prevent the test from settling.
