Dough and methods for its preparation. Questions and answers.

[Bijou]

Bijou, so I thought that a good home stove is not the ultimate dream. Now we still need a stone. Although the mode (I don't remember its name), recommended by the instructions for pizza, gives a wonderful crust for the cake itself.

Thank you girls for your experience!

Now we still need a stone.

Just do not forget that this greatly increases the cost of baking - the stone will have to be heated for about an hour at full power. ((

[Olya]

Pea flour, if you add not too much of it, does not add much taste, but when baked it gives the product a beautiful reddish color. And oatmeal, for example, is white.
In general, flour can be "painted" on baked goods, for example, on loaves, by smearing the decorations with a jelly made from the appropriate flour.

Olya, How interesting! I often bake loaves. Can I tell you more?

Tanya, I don't even know how in more detail
If you often bake loaves, do an experiment for yourself:
Shape a long loaf, bake it almost until tender, and when it has already grabbed, but has not yet begun to brown, take out and paint the stripes with different jelly, and back into the oven.
For example, I always have up to one and a half dozen types of flour on my farm. From rye, you can get brown of varying intensity, almost to black. What you want to leave as whiter as possible, grease before baking with oatmeal jelly, etc.
Kiselik is done very simply: the flour is diluted with a small amount of water, and then, with vigorous stirring, boiling water is added there so that it is slightly brewed. You can not brew, but just make a chatterbox, but it will turn out more evenly with a jelly. All this is needed quite a bit, literally, half a teaspoon of each flour / starch, only brushes or tampons so that they are different so that they do not mix. Brushes are better than the type of paintbrushes, their bristles, otherwise the silicones only spray and do not even cover.
With all kinds of flour and starch that you have, make such stripes on a long loaf, and then, as according to the palette, you will choose colors.
You can also experiment with the baking time, something longer, something 5 minutes, something a couple of times to cover thicker with an interval, something 1 time or more thin.
Or you can just make dough for decorations from different flours.

By the way, for coloring a loaf, you can also use egg varnish, as for gingerbread, such as

Good day.
Who knows what improvers / mixes are there for puff pastry? I want to achieve more flakiness from the dough, this is a problem. I changed the oil, the flour, it became better. But not as it should be. Any thoughts?

[Miloviza]

Miloviza, ElenaMost likely, it’s not the oil or flour, but the technology.
For example, the dough does not need to be kneaded for a long time, the layers need to be rolled out only in one direction, it is advisable to work with it at a low temperature so that the butter does not melt and is not absorbed into the flour, but remains a separate layer.
In addition, there are 2 technologies, - folding by an envelope and repeated rolling of 2 types of dough, - butter and regular, or mixing with flour and other components of butter grated / broken into pieces with a blender.
Which method do you use? Try another one.
Salt helps to keep the temperature longer - a pinch will improve the taste and make it easier to work with the dough.
Another spoonful of vodka will not be superfluous.
Good luck!

Girls, help.
I have to make a loaf and cones for Friday. Nothing, no questions about the main order. And the customer wanted such swans on the loaf! I have never done this, but there are thoughts and there is time for experiments.
What dough do you think to bake them and how exactly to bake them? I think to bake it separately and put it on skewers in a ready-made loaf.

[svetta]

svetta, the picture is small, but as far as I can see, the head with the neck is baked from choux pastry. And the body is better from yeast.

[Elya]

Elya, I also thought about choux pastry. But what yeast? It is necessary that it does not rise much, or rather, does not rise at all, otherwise everything will blur.

I think these swans are not in harmony with the product.
Or does it seem so to me alone?

So I think if you make a swan from yeast and custard, then the head with the body will differ by eye ... without harmony. Half wing, body separately. Then glue everything together.

[Miloviza]

Miloviza, Lena, I don't really like it either, swans are great for a loaf and somehow from another opera. But the customer insisted on just this option.
And if you make a dumpling-type dough with a drop of yeast?

[svetta]

svetta, specifically what kind of dough I will not prompt, since I did not do it myself.

As for me, if you get "hedgehogs", then you get swans too ..

🔗

Something like this...

Svetochka, a neck-head can be made not of dough, for example:

And with the body, everything is easier.
Good luck!

Sveta, what if the body is made of soda? And it loosens a little, and does not lose its shape much. And the head, probably, can be from it. Make the dough tighter than for pies.

[Natasha]

Natasha, and what kind of dough, soda? Shoto don't understand ...

Sour milk with soda. Pies are fried from it

Good day! Professionals, please help a novice baker not to spoil the dough in the freshly bought HP Panasonic 2501. Until this moment, I was kneading yeast dough, for example, for rolls with poppy seeds with my hands and I had no complaints about this dough. The composition of the dough is usual: flour, milk, margarine and vegetable oil, salt, sugar, vanillin, an egg on demand. And now I read different dough recipes in the instructions for the bread maker and I can't find a single match with my usual set of products. As I understand it, the program should be chosen 13 "Basic", but there is water and there is no vegetable oil, God bless him, with an egg ... But what about without milk, even if it would be dry! And the amount of sugar confuses me, only 1.5 tbsp. l. There is a dough "Simple" on the same program, there is a shortage of other items. Maybe someone can tell me how to fold this rebus? ABOUT! Questions were raised: can water be replaced with milk? If you put milk powder, how do you change the amount of water? If you noticeably increase the amount of sugar, then what should you put less - flour? Putting less on the weight of sugar? Thanks in advance to all who responded! Thank you!

[Katarzyna]

Katarzyna, welcome to the forum!
Perhaps you will find answers to your questions about your new assistant faster and more efficiently. in this thread.
Good luck!

Girls, remember, I asked about swans on a loaf? I did it. I decided to start with the simplest dough, which is boiling water + flour + salt. And it worked! I decided not to experiment anymore.

Well, loaf

Sveta, and where did these swans live on the loaf?
And the swans are one-sided or in 3D?

[Nelya]

Nelya, swans are flat. They will go to my second loaf, order on the 11th. Then I arranged a workout, I didn't want to screw up in the park. And the loaf also turned out to be hand-training, it was for 11 me the order was from the photo (on the previous page), but for today it's just a loaf with cones.

And, of course, autumn, it's time for weddings! The loaves go!
Sveta, what if you make a couple more swans and how to glue them together so that they are large? The volume will look beautiful on a loaf. Although I understand that this is a very problematic task. Your client for this option, yours, do you agree?

[Nelya]

Nelya, she agreed to any option, even if I did not succeed in separate ones and I would make swans from dumplings dough flat on the loaf's body itself.

Well, if the client agrees, then so be it!
I asked, just voluminous swans remained from my childhood memory.My grandmother baked them somehow, I remember that they were beautiful, voluminous, like real ones. That's just the process itself, and even more so which dough I naturally don't remember. Granny passed away when I was not yet 9. One thing remained in my memory is that the feathers on these swans were cut with scissors, even they trusted me. So now I am already concluding that the dough was most likely yeast.
My mother also made swans, planted them on the Swan Lake cake! But there the swans were already completely different, the torso with meringues, and the necks from the custard seem to be. I was also not particularly interested then, it was not before. There were gulks in my head then, not baked goods.

[svetta]

svetta, I earlier in the internet somewhere saw that the body of swans is made from the same dough as a loaf, like you are bumps, but slightly oval. A wooden stick was inserted in the place where the neck was (I would wrap it with baking paper so that it can be easily removed later). And the head and neck were made from ordinary dumplings, only the eye was inserted from a piece of raisins. And then, after baking, all this was collected - the bottom of the neck was dipped in melted chocolate and inserted into a hole in the body. It turned out to be voluminous and very edible! Maybe someday it will come in handy

[izumka]

izumka, you can do that, a good way. Next time I'll try.

Somewhere I met information. that the yeast dough will be different depending on the order in which the ingredients are mixed. But I don’t remember and I can’t find - how is it right and how is it better - liquid to dry or vice versa?
I would be grateful if you could explain it again.

[Robin bobin]

Robin bobin, I hear about this for the first time, but I will wait for smart answers.
I know the rule of working with yeast, when it is necessary to dilute yeast and fat in time, but I have not heard about dry-wet.

I know the rule of working with yeast, when it is necessary to dilute yeast and fat in time, but I have not heard about dry-wet.

I heard that too, but how to use it in practice - I can't figure out something)). Now I just threw everything together and kneaded with a combine. But you want perfection).

[Robin bobin]

Robin bobin, yeast is allowed to grow, then the dough is mixed with flour, then the remaining ingredients are added, kneaded and only at the very end add fat.

knead and add fat only at the very end

And sugar!

I heard that too, but how to apply it in practice - I can't figure out something))

The technology is searched for by the word "otdo6ka".

Dough filing is the addition of certain types of additional raw materials for bakery products to the dough during fermentation. Puffing is carried out by adding butter substances (fat, sugar) to the dough 50 ... 80 minutes after kneading (during the first kneading) so that fat and sugar do not oppress the yeast in the freshly kneaded dough. Kneading the dough, for which a otdobka is then provided, salt solution, water and most of the remaining flour are added to the fermented dough. After 50 ... 80 minutes of fermentation, the bowl with the dough is rolled onto the plate of the kneading machine, melted fat mixed with sugar is poured into the dough, raisins and other raw materials are added, and after some mixing, the remaining flour is added.
A part of the flour is left for otdobok to prevent liquefaction of the dough from the addition of butter.

It’s not very good at home, as for me ... If the dough is thick, then it’s really hard - it is held by a formed elastic lump and categorically does not want to place fat and sugar inside it. Without a kneader at all work.

Girls, please tell me the recipe for Arabian dough, for puff pastries, they have semolina in their composition, it rolls very thinly well, and then like puff, I did not find it here!