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.
A few years ago, I was given a book with recipes for a bread maker. This bread is a frequent guest on my table: fluffy, crunchy and incredibly soft, fluffy crumb. I cook almost every day. Eat to your heart’s content. Try to cook and you!
Today I come to you, cooks, with an incredibly delicious, fragrant bread based on tomato juice with the addition of black pepper. The bread turns out to be very high, with a crispy crust and a tender, soft, sharp crumb. Come in, take a sample!
For me, it’s really perfect – starting with the cooking method and ending with the taste and appearance. I’m not saying that it will be perfect for everyone – everyone’s tastes are different. It simply does not happen easier – neither a mixer nor a bread maker are needed, it is not necessary to knead by hand for a long time and diligently. Real bread that doesn’t have a drop of butter in it. Fragrant, rich, delicious, with a crispy crust and a delicate springy crumb. All the ingredients were selected exclusively according to their preferences – according to the author’s recipe. Are you trying?
I’ve been wanting to introduce you to this recipe for a long time, but somehow it didn’t work out! The bread disappeared very quickly and the final photos could not be taken! The bread turns out soft, lush, unusually fragrant and very tasty! Try it And we invite you!
Wonderful bread, fragrant, with a thin crispy crust. After seeing and studying this recipe, I immediately put a biscuit. Baked for the first time and immediately turned out great. Try baking, I have no doubt that you will like it.
Delicate garlic flavor, magically soft, tender crumb, thin crispy crust… What could be tastier than freshly baked homemade bread? The preparation of such bread will not be difficult for you, but it will bring great satisfaction.
I offer you an extraordinarily delicious and spectacular-looking bread. It can be baked with one loaf, or it can be in the form of small rolls. Here the secret lies in the “tiger” coating… The combination of airy bread (with an incredibly light crumb) and a crispy crust will appeal to everyone!
Last year we celebrated Easter in Bavaria. I bought a traditional Easter bread at the bakery, similar to. Then I decided to cook at home – I found a recipe on a German website – the recipe is listed in the cherished notebook – a wonderful muffin!!! Of course, it’s not a cake – it’s dessert bread made for breakfast, but bread from the bakery stretched for 2 days! I want to share with you – Easter is coming soon, and I am sure this bread will take its rightful place next to the cakes. There is a recipe with this name on the website, but the recipe and the number of ingredients are different. Are you trying?
According to this recipe, very tasty rye bread is obtained. It turns out to be low, dense, it can be cut into very thin, almost transparent slices and it does not crumble. It’s easy to cook, and it’s a pleasure to eat it with butter.
