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 Over-salted dough ferments poorly, and products made from it turn out to be pale and salty. This dough must be combined with a new portion of dough, kneaded without salt.
If the dough mixed with yeast does not suit well, it is heated to 30 °, if this does not help, fresh yeast is added again.
With an insufficient amount of salt, dough products are vague and bland. In this case it is necessary to dissolve the salt in a little water and add it to the dough.
Excess sugar in yeast dough slows down the fermentation process. When baking, products made from such dough burn quickly and turn out to be less tasty.
For the preparation of yeast dough, from 20 to 50 g of yeast is consumed for each kilogram of flour. The more muffin (butter, eggs, sugar) is put in the dough, the more yeast should be taken.
Yeast diluted with warm water or milk warmed up to 25-30 °. Cold water or cold milk greatly slows down the action of the yeast, and at high temperatures the yeast fungi die and the fermentation process stops.
It is recommended to crumple the risen dough with your hands, and then let it rise again. At the same time, part of the carbon dioxide is removed from the dough and air is supplied instead, this enhances fermentation, providing loosening and rising of the dough.
To prevent the products from acquiring a sour taste, the dough should not be allowed to stand.
It takes 2 1/2 to 3 hours for the dough to rise.
Water or milk should be added to the flour, not vice versa, so that lumps do not form.
Soda gives flour products a dark color, unpleasant smell and taste. When kneading the dough, it should be dissolved in a little water with citric acid.
When making pancakes, whipped egg whites or cream should be added to the dough after it has fully risen. Mix whites or cream with the dough from top to bottom and bottom to top, not in a circular motion.
If the pan is overheated, bubbles will form on the pancakes during baking and pancakes poorly removed from the pan.
The pancake dough must drain freely, otherwise the pancakes inside will be soggy. If lumps form in the dough, strain it through a fine sieve.
Pancakes can be fried not only in a pan, but also by immersing them. a large amount of hot fat (deep fried).
The soft, sticky dough rolls out easily when covered with parchment or oiled paper.
To transfer the thinly rolled dough onto a sheet, lightly sprinkle it with flour, wrap it on a rolling pin and put it on the sheet.
The biscuit will be more crumbly if starch is added to the dough (1/6 part in relation to flour).
Bake biscuit followed by 25-30 minutes. The first 10-15 minutes, the biscuit should not be touched, so that it does not sink.
It is recommended to cut the biscuit only 24 hours after baking. But if you need to do this right away, you should first lower the knife into hot water, wipe it off quickly and only then cut the biscuit.
Thickness of products from shortcrust pastry should not exceed 8 millimeters, otherwise the dough will not bake well.
If the homemade biscuits are burnt, let them cool, then gently rub over them several times with a fine grater and sprinkle with powdered sugar on top.
Puff pastry should be cut at a temperature of 17-20 °. If the temperature in the room is higher, the dough should be cooled periodically, but at the same time make sure that the oil does not harden.
Bake cake over high heat is not recommended, as the top will harden, and the middle will remain moist. The oven should be preheated, without allowing it to glow.
In finished form, the cake cannot be immediately taken out into the cold, it can settle from a sharp change in temperature.
In order for a beautiful ruddy crust to form on flour products, they should be greased with egg yolk 5-10 minutes before the end of baking.
When baking products in the oven, the dough will not burn if you put a little salt under the baking sheet.
The iron sheets on which the pastry is baked do not need to be greased, but rather slightly moisten them with water.
Yeast lasts longer when put in flour.
Roll out dough the entire sheet area is not recommended. The dough will bake better if there is free space on the sheet on all sides.
It is not recommended to add to compotes, jellies and dough products vinegarbetter to use citric acid.
From the book Kazimirchik A.T., Feldman I.A. 500 Cooking Tips, 1967
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