2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are two kind of dough: from May and without May.
Dough without yeast
The dough without yeast is prepared in different ways using baking powder or soda. With their help, cakes, gingerbread, waffles are prepared, unleavened dough and others. The yeast-free dough is also prepared with the help of intensive beating. These types include: biscuits, cake trays, pancakes, kisses, French pasta.
A separate type of dough is the puff pastry, which is prepared on the principle of layering with products containing fat. And the last way to preparation of dough without yeast is the steamed dough. It is used to prepare eclairs, tulumbichki, pastries, in a word, confectionery.
Yeast dough
Yeast dough is divided into two types, with double fermentation and with single fermentation. The method of kneading is the same, adding water (milk), flour, yeast and other products. Easter cakes, cakes and pastries, tutmanitsi, etc. are prepared with double rising. Pizzas, donuts and various pastries are prepared with one leavening.
Crispy dough
The main ingredients of shortcrust pastry are sugar, butter and flour. You can also add sour cream, eggs, nuts, raisins, vanilla sugar, cocoa, lemon peel and more. Such dough is prepared quickly enough. Then you need to put it in the fridge, wrapping it in cling film. The dough should lie for about 30 minutes. It is used to make open and closed pies, cakes, cookies, cupcakes.
Biscuit dough
The main ingredients for biscuit dough are eggs, flour and sugar. You can also add cocoa, fruits, nuts and more.
Sponge cake is usually used to make cakes, pastries, rolls.
Puff pastry
Classic puff pastry is made from butter and flour. The fuller the butter, the more sumptuous and crunchy the pastries will be. The puff pastry is best with sweet and savory fillings. It is used to make croissants, strudels and Napoleon cake. They also prepare various pies with fruits, berries, cottage cheese, meat, cheese and more.
Steamed dough
It is prepared by boiling the flour with oil or salt. Then add eggs. On the inside, the baked goods are hollow with a hard crust on top.
It is used to make eclairs, profiteroles and a variety of sweet and savory cakes. And also delicious desserts.
Tips for making different types of dough
If prepare yeast dough, then one of the basic rules is the lack of drafts and the room should be warm enough. All ingredients must be at the same temperature for the yeast dough to rise well.
The temperature of the liquid at preparing the dough it must be about 35 degrees for the yeast to be activated. If the temperature is higher, the yeast will lose its properties. If it is low, it will not be activated.
The balls of yeast dough are placed at a distance after shaping. If the test they are not far enough, the pastries will not rise well and may not even be baked.
Butter or other fat must be melted beforehand so that it cools down a bit. Breads and cakes with butter are best prepared with milk, so they will be tastier.
If the cake is large and tall, then it should be baked on a lower heat.
All fat is added at the end of kneading the dough.
If there are more yolks in the dough, it will be more crumbly, with a nice yellow color.
To make the cakes more ruddy and appetizing, it is better to spread them on top with egg yolks mixed with milk.
Happens the dough should be sticky - cover with baking paper, it will be easier to roll it.
If according to the recipe it is necessary to put raisins or dried fruits in the dough, then sprinkle them with flour.
By increasing the the amount of fat in the dough the pastries will not dry out for a long time and will be more crumbly.
Fresh yeast should be used. If you use old yeast, the pastries will have a slight alcoholic odor.
Good pastries also depend on the quality of the flour. Good flour should not be moist, it should be white to creamy.
The dough will activate better if you cover it with cling film and then place it in a room without drafts. You can use a slightly preheated oven for this.
After leavening the dough approximately doubles in volume.
Cocoa, cinnamon and other spices are best mixed with sugar or flour. In this way they are better distributed in the dough.
If you are making pie or fruit muffins, add a little starch.
Baked products should be smeared with egg before being placed in the oven.
The oven must be well heated before baking. Never place in a cold oven.
To prevent the bottom of the cake from burning, place a bowl of water in the very bottom of the oven.
Ready baked goods should be slightly springy when gently pressed.
If you want the baked goods to be soft after cooking, grease them with melted butter or vegetable oil and cover. If you prefer a crispy crust, then you do not need to cover and lubricate.
If there is too much liquid in the dough, then the baked products will be flatter and fuzzy.
If the dough is very firm, then it ferments weakly, the baking is dense and does not rise during baking.
When you replace water with milk, cream or kefir, you will get fragrant, fluffy and beautiful cakes.
With a very large amount of sugar pastries they turn brown quickly and the middle is lightly baked.
If the number of eggs increases, then the pies will be tastier and crumbly.
Never do not overdo the yeast in the dough, otherwise the cakes will smell bad.
And to be completely useful to you, see all our classic dough recipes.
Recommended:
Rice - Different Types, Different Preparation
White or brown, whole grain, blanched, with short or long grains… Basmati, gluten, Himalayan, dessert… And more, and more - from Asia, from Africa, from Europe and one that is grown in our lands. Rice exists in so many variations and varieties that it is unlikely that one will have time to list, read and remember them.
Essential Oils And Their Application
Essential oils and their application must know all modern women. From ancient times women are used essential oils to preserve their beauty. Add a few drops of oil suitable for your skin type to the face mask. In this way you will significantly improve its efficiency.
The Different Colors Of Tomatoes And Their Content
Tomatoes are among the favorite healthy vegetables, which many enjoy eating all year round. Of course, during the warmer months, they are the most delicious, but those who are attached to them consume them in the cold weather. Juicy, tasty, fragrant - the tomato is a real natural gift that brings many benefits to the body.
Types Of Dough And Basic Kneading Techniques
The dough is a homogeneous mixture of flour with a little water. Enhancers such as salt, sugar, leavening agents, eggs, milk and dairy products, fats and others can be added to this mixture. There are different types of dough: bread, steamed, Easter cake, puff pastry, butter (puff pastry), biscuit, crumbly (sandy), cereals (potatoes, cassava, etc.
The Different Foods And The Time Required For Their Digestion
To maintain balance and proper functioning of the body, various products we consume require their own digestion time . It is extremely important for losing excess weight and shaping the desired figure. On the one hand, proper digestion depends on human metabolism, sex, age, health.
