After all, simple non-observance of temperatures and proportions can lead to a complete fiasco! Therefore, some masters of the test: yeast, biscuit, sand ..., starting a big cooking, call for help amulets and talismans. But, not being too superstitious, let's just remember once again each type of test: yeast, biscuit, sand ... secrets and try not to be distracted. After all, everything is simple only in fairy tales: pomel, scraped, baked ... And the ruddy cheerful person is ready, looking at which the whole world was licking.
Yeast dough
Necessary products: flour, butter (fat), eggs, sugar, milk and, of course, yeast. The number of the latter is determined by the amount of oil, eggs and sugar used, and also by the method of preparing yeast dough (the sponge eats less yeast than the unpaired yeast). The first method is usually kneaded dough for sweet pies, kulebyak, pies, cakes, buns, and the second - for frying, for example, donuts and pies.
Secret to the whole world
In the process of "approach", yeast dough terribly does not like sudden movements, knocking and drafts. It is immediately "frightened" and settles. But he responds with gratitude for a very thorough and long kneading. Formed pies and buns before planting in the oven should be given time to proof, that is, as long as possible (maximum hour) to support in "combat readiness" on a baking sheet greased and placed in a warm place. For this, baking will be envious for everyone!
Biscuit Dough
Necessary products: flour, minimum six very fresh eggs, starch. When preparing a biscuit you need to do everything very quickly and take into account that when baking the dough will increase greatly in volume. From this test, prepare cakes for cakes, cakes, cupcakes. By secret to the whole world. It is very important how to beat eggs with sugar: They are saturated with air, which helps to form the porous air structure of biscuit. It is necessary to watch, that in a dough any drop of fat does not get: utensils, whitches and spoons it is desirable that were very pure. The first 10-15 minutes of being in the oven can not be shaken and even moved, and when you check the readiness and look into the oven, do not knock the door: the biscuit can "take offense" and settle.
Shortbread dough
Necessary products: flour, margarine, powdered sugar, eggs, baking soda, which must be neutralized with a few drops of lemon juice or vinegar. Do not interfere with the smell of vanillin, cinnamon, lemon crust, infused with alcohol. The "right" shortbread dough is very soft and plastic, so it allows you to sculpt any figures from yourself. Probably, that's why it's made of excellent cookies, especially baskets. By secret to the whole world. This dough can not be crushed, like yeast, because it will lose plasticity and baking will turn out hard as a stone.
Fresh pastry
Necessary products: flour, egg, salt, water (milk). This culinary "raw" is liquid and steep. From the first we bake pancakes and pancakes, from the second we make dumplings and dumplings, and we also cook homemade noodles. In the batter, disintegrants are sometimes added, but if you do it well before the formation of foam, the air bubbles in the viscous mass will remain and give the pancakes a "lacy" texture. Steep dough should be mixed for a very long time and carefully, so much that it stops sticking to your hands.
Secret to the whole world
If at the very end of the preparation of the liquid unleavened dough you add a little vegetable oil to it, the pancakes will not stick to the pan. Want to make a fresh steep dough turned out softer, water or milk mixed with sour cream one to one. If for your culinary idea you need a soft but dense dough, add one more egg.
Puff pastry
Necessary products: flour, eggs, kefir, butter (margarine). The peculiarity of the test is that it is kneaded only at the very beginning, using everything except oil. Then a very elastic mass is rolled out and combined with oil, tampered with an envelope and rolled out again, taken out into the cold and then rolled again ... The process is terribly long and time-consuming, but the reward for it is surprisingly tender and crispy, literally melting in your mouth, buns. From puff pastry make all kinds of pies, and pies with a variety of fillings, pizza and cakes. By secret to the whole world. The dough after cooling (and it must be done every time) needs to be rotated 90 degrees so that it is processed in all directions. The dough is considered ready only when it has 256 layers.