Dough is the semi-finished product used in macaroni, confectionery, baking productions and also when baking in house conditions of various flour products. It is simple make dough most, only it not always turns out such which is necessary, for example, too dense or too sticky. As to make the dough which is ideal for any given pastries?
How to make dough
Flour is the main ingredient of the test. That to prepare it, most often use wheat flour. For doughing for baking it is necessary to take a top-grade flour. It is important that it wasn't infected with larvae of bugs and I had no foreign smells. Compulsory procedure before mixing of the test is flour sifting. Thanks to it the product will be cleaned from accidental garbage and also will be saturated with oxygen. Both will positively affect quality to pastries. Flour which contains not enough gluten will be suitable for a sweet dough. As for puff pastry and also the test for bread and a strudel, for their preparation it is the best of all to use wheat flour from firm grades.
Improvement of gustatory qualities of future pastries happens due to addition in dough of granulated sugar. Besides, it affects activity of fermentative microflora of yeast dough. Adding sugar to dough, it is necessary to observe strictly recipe proportions, because of a surplus of this ingredient it becomes heavy and dense.
There is a lot of recipes for the test. In some of them addition of such dairy products as is required: sour cream, cottage cheese, kefir and others. It becomes for creation of lactic acid fermentation and improvement of friability of a semi-finished product.
Fats - oil of sunflower or fats of animal origin are responsible for plasticity of the test. When mixing the test the most important is not to go too far in their quantity. The excess of fats, as well as granulated sugar, will affect not only quality, but also taste of pastries. The pastries made from the test which lost property of friability become dry.
It is necessary to add to egg dough to improve gustatory and color qualities of confectionery. Pastries as a part of which test this ingredient contains turn out gentle and friable. For preparation of a semi-finished product it is recommended to use surely fresh, but not really large eggs.
To make yeast dough, it is possible to use both a dry, and compressed yeast. Before starting mixing of the test, it is necessary to make a sponge dough. It becomes by addition in yeast of warm milk or water. Pay attention that when using hot liquid the yeast cells will die, cold - dough will rise very slowly.
For loosening of the test when mixing add to it extinguished vinegar soda. However use of soda isn't always appropriate as it is capable to spoil taste of pastries. It is possible to replace it with special purchased baking powder. It is rubbed into dough in the following proportions - 10 grams of a dry-mix on 400 grams of flour.
Recipes for the test
To make shortcake dough, it is required to you:
- whole eggs - 2 pieces;
- a desi - 300 g;
- sugar - 1 glass;
- a vitellus - 1 piece;
- salt.
Crush the cooled desi in the form of cubes and add to a dry-mix from a sifted flour and salt. By means of a knife to chop the received weight so that the crumb was formed. Then to add one cold eggs and a vitellus in future shortcake dough. Quickly to mix everything to uniformity. Knead dough hands, shift in a cup and close a film. Send to the fridge for 30-60 minutes.
To make yeast dough for pies, it is required to you:
- flour - 2 glasses and 3 tablespoons;
- vegetable oil - 85 ml;
- salt - 0.5 teaspoons;
- a yeast powder without additives - 1 tablespoon;
- granulated sugar - 2 tablespoons;
- water or milk - 300 ml.
To place a yeast powder, granulated sugar, warm water or milk and 3 tablespoons of flour in one bowl. Everything carefully to mix and put to the warm place on a quarter of hour. After the specified interval to add in a cup with a weight salt and vegetable oil. Then there in process of a vymeshivaniye to add a sifted flour. Knead dough for pies until until it ceases to come unstuck from hands. Leave it to rise for 15 minutes.
To make puff pastry, it is required to you:
- flour - 1 kg;
- eggs - 2 pieces;
- a desi - 800 g;
- salt - 1 teaspoon;
- vinegar of 5-7% - 2 tablespoons;
- ice water - 350 ml.
In a measured mug to break eggs. Add there salt, vinegar. To enter ice water into the mixed weight - about 500 milliliters of liquid have to turn out. Put it in the refrigerator. Then to pour out the sifted wheat flour on a table. From time to time to dip into it butter or margarine and to grate it. To mix mix from flour and a desi. Make of it the hill with deepening and pour in the cooled liquid. Puff pastry can't be disturbed. It needs to be lifted from different sides and to put layers. Having given to the test the form of a rectangle, to send it to the fridge at least for a couple of hours, 10-12 better.
To make dough for dumplings, it is required to you:
- flour - 700 g;
- water - 260 ml;
- eggs - 1.5 pieces;
- salt - 1.5 teaspoons.
Slightly to warm up water. Its temperature has to be about 35 degrees. Then to mix it with flour, salt, eggs and to stir before receiving homogeneous mass. Allow the test to stand 40 minutes. Dough for vareniki becomes in precisely the same way, additional ingredients are added only to it, namely: tablespoon of granulated sugar and 245 milliliters of milk.
Knowledge of technology how to make dough, opens new opportunities before hostesses. They without effort will be able to make any pastries, whether it be home-made cakes or cookies from puff pastry.