The dough can be of different types: yeast, puff pastry, biscuit, shortbread, cottage cheese, pastry, unleavened, simple, etc. Before you prepare the dough, decide what you need: they all differ in technology and cooking time, the composition of products and the type of dishes for which they are intended. For example, for fried pies, the usual dough without yeast is suitable, for buns – butter, for pies – any of the above, including unleavened, if it is unsweetened pastries.
For a well-prepared dough at home, concentrate on choosing the right flour. For dishes that require pomp, lightness and lightness, flour of the highest grade is necessary. For those that are simpler, the first or second grade is suitable. Wheat flour is used more often in baking, but recently housewives like to combine it with other types or even replace it with rye, corn, oatmeal – due to lower calorie content and higher digestibility.
Also, you should always sift the flour twice, even if you are cooking something simple like tacos tortillas or lasagna sheets. This is a necessary habit for a good cook. Also, all dry ingredients are mixed with each other, then all mixed wet ingredients are added to them. This can happen the other way around, it all depends on what a specific test recipe requires at home. Mixing is carried out in small portions, gradually. With this approach, the dough is saturated evenly, there are no lumps.
Always knead the dough clockwise, collecting it from the edges to the center. This will greatly simplify the cooking process. Roll out the rolling pin, if it is required, sprinkle with flour, the same with a table or board. If you knead with your hands, lubricate them with vegetable oil – the dough will not stick. The airiness of the dough is given by yeast, soda and baking powder. Soda can be extinguished in any acidic liquid: vinegar, lemon juice, kefir – this will save your baking from an unpleasant soda taste.
We have such a cold, rain and wind outside today, as if it’s not May in the yard, but just some kind of October. I decided to cheer up with a delicious pie with hot tea. It turned out very tasty, and I suggest you, dear cooks, try it.
Green onion and egg pies are the taste of childhood. Yeast dough for pies turns out to be very tender, tasty, soft. This dough is suitable for any filling. Cook, you’ll like it.
These experiments… After all, there are excellent recipes, but no, you have to “reinvent the wheel” again and again, because there is not much homemade grape juice left, and the greens begin to wither… and the breadbox is empty. Go bake bread.
It is suggested to cook a delicious, tender, fragrant cupcake. Just mix everything with a whisk and put it in the oven for 40 minutes. For an evening tea party or for the arrival of guests.
Such a pie has a very interesting dough structure and color. The dough is low-fat, there is no butter and eggs in it. The pie turns out very tasty! Lots of juicy filling and little dough. I advise everyone to cook it!
I suggest making a sponge cake a la anthill. We prepare it using the technology of the famous cake, but the cream will be completely different, and the molding is different from the classic one. Nevertheless, it turns out very tasty, tender, with a chocolate flavor. And it’s not difficult to cook it at all.
Quickly and easily prepared tartlets with salted cottage cheese and herbs at home are a good snack or a delicious snack that can be served both hot and cold.
Prepare a quick and delicious Serbian corn pie. It is prepared with various additives, spinach, carrots, ham, cheese, cottage cheese, etc. it is a hearty, fragrant and healthy pie. It is absolutely easy to cook it from the available products
