Every housewife wants cakes, pies and buns to always be airy and tasty. It’s actually not that difficult if you know a few simple tricks.

– To make the dough beautifully fluffy, it is recommended to put only egg yolks in the dough.

Fats softened to the thickness of sour cream should be added at the end of kneading or while kneading the dough – in this case, its fermentation will be significantly improved.

– It is equally important to ensure that the dough’s rising process does not stop, otherwise its quality will noticeably deteriorate. And when the dough is risen, you can easily add salt to it. It should not be done earlier. The more fat in the dough and the less liquid, the more crumbly it will be.

– In order for the dough to be as fluffy as possible, it is necessary to sift the flour well, this measure will not only rid the flour of various impurities, but also enrich it with the necessary oxygen. To keep your cakes and rolls fresh the next day, it is recommended to add diluted potato starch to the dough. For this purpose, in addition to milk, you can also add half a glass of mineral water to the dough, in which a teaspoon of soda is first diluted and quenched with vinegar or citric acid.

– If you are preparing a yeast dough, it is important to remember that all the ingredients must be at room temperature when kneading. Products taken out of the refrigerator significantly slow down the rise of the dough. Liquids for the production of yeast dough should in all cases be heated to 30 to 35 degrees. If the temperature is higher or lower, the yeast fungi begin to lose their activity. Before putting the dough in the oven, it must be left to rise for about 15-20 minutes.

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