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.
Today I offer you a recipe for a simply mind-blowing strudel stuffed with salmon, spinach and cheese. Minimum test and maximum pleasure;) a lot of juicy, fragrant, satisfying filling. The dough will turn out lush, and you can take absolutely any filling. Everything is very simple and fast enough! Join us!!!
Recently I became very interested in barley flour because of its extremely useful properties. It helps to lower the level of “bad” cholesterol due to the high content of beta-glucan. In addition, it is a source of vitamins A, B, PP, as well as iron, potassium, sodium and other trace elements. The beneficial properties of the product depend on the presence of bran (and hence a large amount of fiber), which perfectly affect the work of the gastrointestinal tract. But baking it has its own characteristics, because too little gluten is formed in it. Today I want to introduce you to a cake made of barley flour. The cupcake is porous, airy, slightly moist.
