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Tasty pies are obtained not due to the filling, but precisely because of the method of preparing the dough. There are many ways, but consider cooking with dough. Dough dough is used for butter baking, while garnish dough is used more for deep fat.
Preparing the dough on a dough in two stages:
Opara is a rather fluid consistency of dough. To create, use either milk or water. The only condition is that the liquid should be warm, about 30-40 degrees. Next, flour and yeast are combined in it, everything is mixed. Then it is covered with a napkin and left in a warm place for about an hour or two. For easier pairing, add sugar or granulated sugar. Flour and yeast are added in proportion: 20-40 grams of yeast per kilogram of flour.
When the dough is cooked, you can add the necessary ingredients according to the recipe. Then you should knead the dough. To do this, you need to put it on a board or table, then knead it with your hands until it stops sticking to your fingers.
The more you knead the dough, the more it will be more magnificent, softer, tastier.
When the dough is sufficiently mashed, you can move it back into the bowl, cover with something and let stand again in a warm place, about two hours. For two hours, it should be washed a couple of times.
Each type has its own recipe. And it is prepared at different temperature conditions. For example, sour yeast dough should be cooked warm, fresh at room temperature, pastry or puff in a cool place.
But all ingredients for any yeast dough should be taken only at room temperature. This means that butter, milk, eggs and other products should be laid out in advance from the refrigerator.
Bake it in the oven at medium temperature.
The ingredients are similar to the first recipe.
The advantage of this method is the lack of an acidic taste.
Perhaps these are all popular methods for making dough dough. It is worthwhile to adhere to all points and tips in this material and carefully knead. Then the pastries will be delicious and magnificent.