Why dough failed? The secrets of lush anddelicious pastry dough from professionals

Why dough failed? The secrets of lush and delicious pastry dough from professionals

Two housewives can knead the dough on one recipe,
but get completely different results. There are small and even
minor at first glance errors that drastically change
total. Let’s break them down?

Error One: Yeast

Yeast take not expired, be sure to check the date
shelf life. They are added in small quantities, occupy almost
one hundredth of the rest of the products. Therefore, you can not lay them
�”By eye” or independently determine the portion. All stated in
recipe. If in doubt, it is better to look at the packaging with
yeast, there should be recommendations from the manufacturer.

Frequent errors:

  • Little yeast. As a result, the dough is very long and
    slowly rises, it turns out heavy pastries.
  • A lot of yeast. Dough too fast
    rises and sours. Baking out of it has an unpleasant taste,
    smell, it is not fried, it turns out hard cakes and
  • Bad dissolution. Pressed Yeast
    bred in liquid. Dry yeast can also be dissolved either
    combine with flour. Just throw it to everyone else
    products can not be, they grab tight clumps.

To the dough always work, it is advisable to start a kitchen at home
Libra. They are needed not only for yeast, but also for other

Error two: water temperature

Hot liquid will destroy the yeast, as a result, the dough is simply not
rises, and baking will turn out hard, heavy, not baked
inside. If water or milk is cold, the yeast will not work,
it will take too long to climb. Fluid before
use to warm to 40-45 degrees. When adding
the rest of the ingredients the temperature drops slightly. Melted
fats are cooled, they cannot be added hot.

By the way, it is recommended not to heat up only
liquids, but also remove eggs from the refrigerator beforehand, leave them on
table sugar flour. All products must have indoor

Error three: sequence

This is a common mistake of young housewives or planetary owners.
mixers. Cool in advertising: threw products in the bowl, all
mixed, it turned out the dough. In real life, this will not work.
You can lay a bunch of everything only in the bread maker. With manual mixing
have to follow the correct sequence.

How to knead the dough:

  1. Heat the liquid. Usually it is milk or
    вода, иногда сыворотка или смесь из разных ingredients.
  2. Add yeast and some sugar, literally
    a spoon.
    Pour some flour, make a talker.
    The consistency of pancake dough. Let stand a quarter of an hour. Yeast
    start working, it will be clear on the skin.
  3. Shake eggs with the rest of the sugar, add to them
  4. Pour the eggs into the talker. Stir after
    What we enter melted, but not hot oil.
  5. Sift flour and add to the last turn, knead
    Hands on, you can pour a little more
    растительного масла, буквально одну a spoon.

If vanillin, cinnamon, some dried fruits are found in the dough,
nuts. They are first mixed with flour, only after that
together sent to the total mass.

Error four: the amount of flour

The quality of baking affects the consistency of the dough.
The amount of flour each time may vary. Of course worth
to be guided by the recommended recipe weight, but not always. If a
flour is wet, it will leave more. Also, eggs are of different sizes,
differs fat content of dairy products.

Lush and airy pastries are obtained only from the soft
yeast dough. It is important not to beat him with flour.

If a тесто получится слишком крутым, то
the lifting time will be delayed, it will be difficult for the yeast to work. Baking out
such a mass crumbles, quickly stale. If a тесто на хлеб или
a big cake, then it may stick a little to your hands, slightly
crawling on the table, nothing wrong with that.

If a планируется делать булочки или пирожки в духовке, то
add a little more flour to keep things in shape, not
spread on a baking sheet.

Fifth error: the dough stood for a little

Yeast is not enough just to raise the dough, the mass should gain
certain acidity. If a этого не произойдет, выпечка быстро
will turn black, will not be very good to the taste. It is believed that
yeast dough needs to rise two times. After the first climb
they lower it with their hands, after the second time they proceed to the formation
pies or other products.

Rise time depends on various factors: norms
yeast and their quality, indoor temperature, amount of dough,
the presence or absence of brew.

But for the first time, the dough always rises longer. Average
It will take from 1.5 to 2 hours. A second climb can take a whole
half an hour. Sometimes the test is allowed to rise once in the total mass, and
then leave to lie on the table. In this case, you need to cover
pieces of a napkin so as not to dried crust.

Error Six: The dough has stopped

If a тесто не выстоялось, то это плохо. But even worse when
sour. You can determine by sharp smell. If a в помещении
hot, then the mass can deteriorate in 5-6 hours. Baking out
peroxide test tasteless, since it is almost no
Sahara. On the products does not form a crust, they are not roasted,
rise badly in the oven.

Tip! If a нет времени на выпечку, можно тесто
immediately after kneading, put it in the fridge; there it will be slower

Error Seven: Much Muffin

It happens that buns or pies are very tasty, ruddy,
Smell good, but heavy in weight and small in size. The reason is
a lot of baking. Oil and sugar is recommended to lay strictly 
according to the norm It is difficult for yeast to work with heavy and saturated dough,
it is desirable to increase their number. It is for this reason that the dough
for cakes, sometimes it costs 8-10 hours, which is not good.

Tip! If a хочется получить вкусные и сладкие
buns, it is best to use additives for decoration or in

Error eight: no rise before baking

Products from the lush and well risen dough always need
stand on a baking sheet or in shape, climb last. On this
may take up to 40-60 minutes. The longest are the Easter cakes. If a сразу
after the formation send the rolls in the oven, they will start sharply
to rise, tears will appear on the sides, the products will squint,
get a tight and not porous crumb.

The main secret of working with yeast dough is not
cool recipe, and a good mood and warm hands. Only in this
case of pastries will delight the taste.

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