How to knead dough for baking?

Dough - a very whimsical substance: do it only in a good mood, because it is sensitive to our condition. But this is all the lyrics, which without practical knowledge is worthless. So, how to knead the dough to make it tasty, and the baking is beautiful? A few tips.

Before mixing the dough, it is necessary to sift the flour through as small a sieve as possible: the flour will loosen and, due to this, it will be saturated with oxygen, which will contribute to the special splendor.

When mixing, it will be better not to pour the flour into the liquid, but, on the contrary, pour the water or milk into the flour, stirring. This prevents the formation of unnecessary lumps.

If you are going to cook fried patties,make the dough less dense consistency, for baked - on the contrary. To dough does not stick to the hands when cutting, grease them with vegetable oil (in a small amount).

The dough can behave very differently - depending on the recipes:

• if you add a lot of water, the dough will blur, and the products will not keep the shape;
• if the water is low, the yeast dough badly ferment, baking will be tough;
• with a large amount of fat, baking will turn out delicious and crumbly, it will keep freshness and softness for a long time;
• if you put a little salt - the baking will spread out;
• With surplus sugar, the baking surface will quickly darken, but the middle will be baked very slowly; in addition, it will slow down the fermentation process;
• with a small amount of sugar, baking turns pale and fresh;
• if you only use yolks, the baking will turn out friable and will get a nice yellow color;
• at excess of yeast, the dough will quickly ferment, and baking will not get a very pleasant smell.

How to knead yeast dough?

Yeast dough serves to prepare the mostdifferent options for baking. From it you can cook pizza, cheesecakes, pies, belyashi, pies, poultry and much more. Yeast dough can be both spongy, and bezoparnym, as well as puff. The main ingredient, thanks to which the dough becomes tender and lush, is yeast.

To knead a batter, you will need: a glass of slightly warmed milk or water, about four glasses of flour, half a cup of sugar, twenty grams of yeast, one egg, four tablespoons of melted margarine or butter, four tablespoons of vegetable oil, a quarter of a teaspoon of salt.

To knead the yeast dough,two cups of slightly warmed milk or water, about five glasses of flour, one and a half glasses of sugar, fifty grams of yeast, five eggs, fifty grams of vegetable oil, one hundred grams of margarine or butter, half a teaspoon of salt.

Yeast must be previously dissolved inmilk (or water) and add the rest of the milk, there to drive eggs, sprinkle sugar and salt. The resulting mixture should be thoroughly mixed, and then pour in the flour and knead the dough. In the end add the vegetable oil and margarine. The dough should be kneaded smoothly until it ceases to stick to the walls of the dishes and to the hands, after which it should be allowed to come up. And the dough should be kneaded once or twice, the main thing is not to overdo it, otherwise its taste may deteriorate.

How to knead dough for pancakes?

Every housewife should know how to knead the doughfor pancakes, because this is a very tasty and satisfying dish. So, you need six tablespoons of flour (with a slide), half a liter of warm milk (or water, or kefir, or whey - to taste), two eggs, one st. a spoonful of sugar, half a teaspoon of salt, one spoon of vegetable oil (canteen).

The first thing you need to mix salt, eggs, sugar andshake well, then add the milk. In this mixture it is necessary to gradually pour in the flour and do not stop stirring to prevent the formation of the smallest lumps. The dough should turn creamy: if it turned out too liquid - add a little flour, if thick - a little milk or water. After the test, you need to give some time to brew - about half an hour, and then you can start baking pancakes.

Some housewives use dough for pancakes inmost unexpected dishes - for example, for pies. And pancakes can be baked from yeast dough. Or with the addition of buckwheat flour - then they acquire a rather interesting taste. There are a lot of options - everything is limited only by your imagination, and knowing how to knead dough for a particular batch, you can always make friends and loved ones enjoy tasty surprises, and your house will be constantly filled with guests.