bg-login img-registrRegistration

Secrets of working with the dough.

Category: Cooking tips

Secrets of the test


Any dough requires Secrets of working with the dough. dexterity and skillful hands. Not every woman will be able to prepare the first time lush fragrant flour products. To cope with this challenge, we offer you to learn the basic rules of the test.

1. Rich products that were lush and soft even the next day, the dough must be added diluted potato starch. Another necessary condition, which helps to make the cakes taste even better - well sprouted dough. Prerequisite, which is sifted flour, enriched with oxygen.

2 . In the dough for pies, breads, pancakes, and any other except for the ravioli, puff, custard, sand, it is recommended to add a handful or a tablespoon semolina on half a liter of fluid. Try and be sure to see that it is simply invaluable advice.

3 . Save splendor muffins help such advice. In the dough need to add half a glass of mineral water. OR half a glass of water to dissolve 1 tsp soda and repay it with citric acid or vinegar.

4 . Take care that the room did not have a draft. Otherwise, later on your cake a dense crust.

5 . If you knead yeast dough, all products must be at room temperature, but not cold, because the cold slows rise test.

6. Furthermore, a yeast dough warm liquid to be added , warmed to about 30-35 º C. This is necessary in order to yeast in liquid lost their активность.

7. Knead the dough must dry hands.

8. Do not rush to put the product directly in the oven. Let it go for 15-20 minutes. Otherwise, the dough will rise and probably bad bad cook.

9. To filling in cakes is not dried up, bake them on medium heat.

10 . In any dough better not add the melted butter, because melted butter significantly affects the structure of the test.

11. All rich products, which include milk, much tastier, more fragrant and more crust shiny and beautiful.

12. Qualitative yeast dough should be fresh and have a pleasant odor of alcohol. To check the quality of yeast, prepare the dough. Sprinkle lightly with flour. If after 30 minutes the cracks do not appear, it means that the quality of the yeast is poor.

13. Remember that an excess of sugar in the dough pies quickly "rosy" and burn, as well as slowing down the fermentation of yeast dough, and therefore are less lush cakes.
Secrets of working with the dough. Secrets of working with the dough.

14. Help improve the fermentation test fats, which softened until creamy state and are added at the end of kneading.

15. To ready the cake was crumbly and tender, the batter is recommended to add only the yolks.

16. In order to better pies parched, it is better to bake at medium heat.

17. In the cake will be better felt stuffing, roll the dough if as thin as possible.

18. Before you spread the filling on the dough, sprinkle a little lower layer test starch, so the lower part of the cake will be dry.
Secrets of working with the dough.

19. In any case not re maintain dough only three hours in the heat, make the dough rise, otherwise the baking quality will be much worse.

20. Cakes made ​​with yeast dough can be lubricated with milk, sprinkle with poppy seeds if desired, salt and cumin.

21. To achieve an appetizing gloss on baking sugar lubricate it with water, milk or beaten egg. More beautiful shine give yolks.

22. All a sweet pastry, which is sprinkled with powdered sugar, can be lubricated with oil, which will give a special flavor.

23. If greased pie with egg white, then formed during baking shiny golden brown.

24. Take note, the more test fat and less liquid, the more crumbly pastry obtained.

25. Baking soda excess gives unpleasant dark color and odor.

26. If you suddenly got the dough too wet, then it is possible to put the parchment paper and roll through it.

27. Baking of dough to get better form of refrigeration.
Secrets of working with the dough. Secrets of working with the dough.

28. If the filling you chose raisins, before adding it to the dough, it should roll in flour.

29. Salt to the flour should be added, after being fermented dough.

30. If it's time to put the dough in the over, and you are busy, the dough can be covered with paper soaked in water, carefully shaking off water.

31. Do not rush to cut a hot cake. In case of emergency, hold the knife in hot water and then wipe it quickly, or heat the knife on the gas. Hot cakes need to cut a hot knife.

32. If you can not remove the cake from the pan, use a thread.

Recipe "Fortune Cookie"

Secrets of working with the dough.

Ingredients

• 2 egg whites
• 4 tsp water
• 3 tbsp vegetable oil
• 0,5 cup sugar
• 0,5 cups flour
• 0,5 tsp cornstarch
• 1/4 tsp salt
• 3/4 tsp vanillin

Preparation:


In the preparatory phase you need to cut strips of plain paper of approximately 6-7 cm and a width of 1 cm at these striped paper you can write wishes, congratulations, whatever your heart desires. Then proceed to the preparation of the test. Proteins to be separated from the yolks. Thoroughly whisk the whites. Add vanilla, vegetable oil and continue to beat all together. The mixture should start to foam.

In a separate bowl, connect the salt, sugar, starch, flour and water. Stir until smooth . While whisking, gradually add eggs. It should result in a thick mass. Preheat oven to 180C. Baking paper grease with butter. Using a spoon, lay the dough in small circles on the paper. Between the circles leave enough distance.

Product bake until golden brown about 10-13 minutes. You can then put the paper notes. To give the desired shape by the liver, use rim mugs. Try to bend the liver in half so that the ends touch visually through a mug. Secure cookies in this state for some time, so it will retain the desired shape.

Then rolled cookies should be placed in muffin tins. If you do not fit, then you can adjust the shape. Bake cookies for 5-10 minutes until tender.

How To Make Fortune Cookies



It would be nice if you appreciated this article!

Rating:
(Vote: 0)

Autor: Date: 1-03-2014, 01:08 Views:4748 Comments: - 0
Enter your Email:
Your Name:
Your E-Mail:
bold italic underline strike | align left centered align right | Ensert smilies insert image | hidden text insert quote Convert selected text from transliteration to Cyrillic
Code:
Enter the code:
Your news>> All articles
[img]

Macaroni dessert recipe

Cake dessert pasta should be the same size. How to achieve this , you can decide for yourself, using any method convenient for you. For example, you can draw on paper baking cups with the same diameter. Dosing protein- almond confectionery mass of the bag. Halves must cakes bake at 170 degrees for 10-12 minutes. ATTENTION! Do not open the oven while baking cakes! Wait until cool halves. After that, proceed to their connection, this will require you selected beforehand filling.
[img]

Ethan Stowell

Everything Ethan Stowell touches turns into culinary gold. This self-taught chef stands out from the crowd for his fanatical pursuit of excellence and attention to detail.
[img]

Hubert Keller

Biography of Hubert Keller. French classics in a new way. History of success. One of the best and most outstanding chefs not only in France, but in the whole world, Hubert Keller was born on January 16, 1956 in Alsace. He still carries his incredible passion for culinary art from an early age.
[img]

Cathal Armstrong

Biography Cathal Armstrong. The culinary passion of the Irish soul. Dublin-born, Kathal Armstrong is known to us as someone with an unusual outlook on the world of culinary and environmentalist. Kathal Armstrong was born in 1969 into an Irish family with an unnatural passion for food. This passion
Логин
Пароль
Запомнить
Secrets of working with the dough. » Zemmrate