From not risen yeast dough it is impossible to make tasty magnificent pastries therefore it is very important to know why dough can ""not approach"" in time to remove these causes and as a result to please members of household with the most tasty pies, pies and we designate.
The reasons why dough doesn't rise, - weight. And many beginning hostesses don't suspect that one smallest detail, for example, lack of the necessary quantity of one of ingredients, can spoil completely dough so that it will be simply impossible to bake from it. No, it is possible to try, only hardly someone will begin to eat such pastries. So, dough can not climb the following reasons:
- expired yeast was used,
- in the test there aren't enough yeast,
- in the test there is a lot of fat or oil,
- didn't add some sugar (or added too little) to dough,
- yeast cooked (they were added to too hot water / milk),
- the wrong temperature condition is chosen (dough ""froze"").
Having excluded all these reasons, it is possible to be sure that dough will surely rise. And everything that is necessary, it to use only a fresh yeast (after six months of their property considerably decrease, open yeast is suitable only two weeks after packing opening), not to change quantity of a product at discretion, that is on kilogram of flour to take 15 grams of yeast. Part a product only in warm milk / water or add directly to flour. If a top-grade flour is used, then it is obligatory to include sugar as without it dough won't rise in dough.
It is very important to observe a compounding of doughing and not to put more oil, than it is stated in the recipe. Well and it is natural that dough rose, it is necessary to keep it in the warm. Comfort temperature - 30-35 degrees.