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.
It would be more correct to say condensed milk. I’m offering you the blitz recipe again. Fragrant cupcakes are very good for both evening tea and morning coffee.
Very, very, very tasty buns. I recommend you cook them immediately. I’m just fascinated by them. Of course, I will bake them again and again. The filling can be any: fruit, jams, boiled condensed milk. I cooked from what I had at the moment – boiled condensed milk and orange jam.
There are a lot of galette recipes, but it seems that you can’t find one. I always cook according to it and was very surprised that it’s not even a recipe! I found a recipe for a long time purely by chance somewhere on social networks, which I tried to cook. The family appreciated and loved the Biscuit! Periodically cook the dish, adding something else besides apples. And what delicious cookies in season, with apples! Especially if the apples are in honey, insanely delicious! But it’s also very tasty with store-bought apples. Look, try it, you’ll like it!
Summer is berry time! Berries delight us with a variety of flavors. In summer, you can enjoy fresh berries and cook a variety of dishes. Galette is one of my favorite pies. The thinnest crispy dough, berry-fruit filling… Cookies with red currants really pleased us with their taste.
Galette with chocolate flavor both in the dough and in the filling. Pieces of juicy fruit make pastries juicy. Tangerine gives a New Year’s look and taste. The pudding will not allow the biscuit to become dry. Coconut chips and powder on top give the “snowball” an attractive appearance.
