Best Food Recipes 2023 Step by Step with Pictures
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.
Tired of waiting for the persimmon to ripen, we still sell “wooden”. I know that it is good in baking, I will try to add it to the cake along with the Apple. I liked that it turns out loose, not dense, tender. The recipe was in glasses, I converted to grams, reduced the sugar. Added cranberries and persimmons.
I’m not a very experienced Baker. But when I saw this bread, I wanted to cook it. Expectations were met-the bread turned out very tasty, the crumb is airy and, at the same time, heavy due to the large number of seeds, the taste is so rich that you want another piece. We do not like airy, weightless bread, so this bread fully corresponded to our taste. The preparation is not at all troublesome. Trying it? It is a pity that the day was overcast and the photo did not convey all the beauty and crumb of bread.