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.
Buns with walnuts, raisins and dried cherries. Fragrant, cozy, sincere homemade cakes. It will be very useful for a family tea party on an autumn evening. Try. It’s amazing!
When we have leeks in the kitchen, it means that there will be a cheese pie in Lorraine! Delicious, satisfying, crispy and tender inside, as well as easy to prepare – we like it! I want to share with you my recipe for this popular pie.
Soft and tender carrot cupcakes. The taste of this vegetable is almost not felt. If desired, cinnamon, orange zest, raisins or nuts can be added to the dough.
Dedicated to everyone who is a fan of fast and delicious baking… It’s autumn now, and most housewives have stocked up on jam, jam and jam fruits. I suggest you bake vanilla cupcakes with fig jam and bitter chocolate. It doesn’t matter what kind of jam and chocolate you will use, I just offer you my own version and very tasty.
I propose to cook very tasty Uzbek puff pastry “Katlama with cottage cheese and herbs”. A very interesting way of forming these cakes. They can be baked in the oven or fried in a frying pan. Tortillas are crispy on the outside, soft and flaky on the inside. Very tasty!
Cake “Autumn flower”. When it’s rainy and cool outside on an autumn day, you want hot tea with a rich, fluffy pie with a nut layer. After trying it, it’s impossible to stop. It is very soft, lush and sweet, with notes of walnut. The pie turns out to be very beautiful and will suit any festive table.
New stucco. Why not?! I planned to bake just pies, with mushrooms and potatoes, the most ordinary. The idea appeared by chance, the result pleased me. To heal.
I often cook dishes based on books. In some works there are detailed recipes, in some you will have to experiment. The pie turns out fragrant, moderately sweet, with a delicious cheese filling and very autumnal.
