Why did the dough fail? Secrets of lush and tasty pastry dough from professionals

Why did the dough fail? Secrets of lush and tasty pastry dough from professionals

Two housewives can knead the dough on the same recipe, but get completely different results. There are small and even seemingly minor errors that drastically change the result. Let's break them down?

Error One: Yeast

Yeast we take not overdue, be sure to check the expiration date. They are added in small quantities, occupying almost a hundredth part of the remaining products. Therefore, it is impossible to lay them “by eye” or independently determine the portion. Everything is indicated in the recipe. If in doubt, it is better to look at the package with yeast, there should be recommendations from the manufacturer.

Frequent errors:

  • Little yeast. As a result, the dough rises very slowly and slowly, making heavy pastries.
  • A lot of yeast. The dough rises too quickly and sours. Baking out of it has an unpleasant taste, smell, it is not fried, it turns out solid pies and buns.
  • Poor dissolution. Pressed yeast is diluted in liquid. Dry yeast can also be dissolved or combined with flour. It is simply impossible to shower it with all other products, they will grab into tight clumps.

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

Second error: water temperature

Hot liquid will destroy the yeast, as a result, the dough just does not rise, and baking will turn out hard, heavy, not baked inside. If water or milk is cold, then the yeast will not work, it will take too long to rise. Fluids before use must be heated to 40-45 degrees. When adding the remaining ingredients, the temperature drops slightly. Melted fats cool, hot them can not be added.

By the way, it is recommended not only to heat the liquids, but also to remove the eggs from the refrigerator beforehand, to leave sugar and flour on the table. All products must be at room temperature.

Third error: sequence

This is a common mistake of young housewives or owners of planetary mixers. Cool in advertising: threw the products in the bowl, everything was 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 kneading will have to comply with the correct sequence. How to knead the dough:

  1. Heat the liquid. This is usually milk or water, sometimes a whey or a mixture of different 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 will begin to work, it will be clear on the skin.
  3. Shake eggs with the rest of the sugar, add salt to them.
  4. Pour the eggs into the talker. Stir, then add melted, but not hot oil.
  5. Sift the flour and add last, knead the dough. Shake hands, you can pour a little more vegetable oil, literally one spoon.

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

Fourth Error: Flour Amount

Dough consistency affects baking quality. The amount of flour each time may vary. Of course, you should focus on the weight recommended by the recipe, but not always. If the flour is wet, it will leave more. Also, eggs have a different size, different fat content of dairy products.

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

If the dough is too steep, then the lifting time will be delayed, it will be difficult for the yeast to work. Baking from such a mass crumbles, quickly hardens. If the dough is on bread or a large pie, then it may stick to your hands a little, crawl slightly on the table, there is nothing wrong with that.

If you plan to make buns or pies in the oven, then add a little more flour so that the products keep their shape and do not spread on the baking sheet.

Fifth error: the dough stood for a little

Yeast is not enough to just raise the dough, the mass must gain a certain acidity. If this does not happen, the pastry will quickly turn black, will not taste very good. It is believed that yeast dough needs to rise twice. After the first lift, they lower it with their hands; after the second time, they proceed to the formation of pies or other products.

Rise time depends on various factors: yeast rate and quality, room temperature, amount of dough, presence or absence of dough.

But for the first time, the dough always rises longer. On average, it will take from 1.5 to 2 hours. The second climb can take only half an hour. Sometimes the dough is allowed to rise once in a lump, and then left to lie on the table. In this case, you need to cover the pieces with a napkin so that the crust does not dry out.

Error Six: The dough has stopped

If the dough did not hold, then it is bad. But even worse when it is sour. You can determine by sharp smell. If the room is hot, then the mass can deteriorate in 5-6 hours. Baking from peroxide dough is tasteless, since there is practically no sugar in it. The products do not form a crust, they are not roasted, they do not rise well in the oven.

Tip! If there is no time for baking, you can put the dough right after kneading in the fridge, where it will rise more slowly.

Error Seven: Many Muffins

It so happens that the 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 at the rate. 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 costs 8-10 hours, which is not good.

Tip! If you want to get tasty and sweet buns, it is better to use additives for decoration or in the filling.

Error eight: no rise before baking

Products from the lush and well risen dough always need to stand on a baking sheet or in a uniform, to rise last time. This can take up to 40-60 minutes. The longest are the Easter cakes. If the rolls are sent to the oven immediately after the formation, they will begin to rise sharply, tears will appear on the sides, the products will squint, you will get a dense and not porous crumb.

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

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