2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Often, while reading recipes for various pastry temptations, we come across the expression do not mix the dough, but without any instructions on how to avoid this error. In this article we will try to explain why this problem occurs and how to avoid it.
If you knead by hand, it is almost impossible to knead the dough too much, because you will get tired long before it happens, no matter how strong you are.
It is much easier to knead the doughif you do it with a mixer because its motor is so powerful that the whole process happens too fast.
If you are preparing your dough with a mixer, stop and check it every 2 minutes to monitor how the kneading process is going. This is good to do by beginners or if you are using a recipe that is new to you.
If you feel that the dough is starting to become too thick and tough, this is a sign that it is starting to mix. You can be sure that this has happened if you roll out the dough and it rolls back, breaks or if you try to fold it into a shape and it doesn't work. It's just that the dough becomes resistant to new shapes.
If it still happens to you, try to let the dough rise for as long as possible, and although we can't fix the fact that we've kneaded the dough when it rises for a longer time, it still loosens to some extent and is easier. to give it some form.
If you make bread or bread with kneaded dough, often when you bake them, the crust is hard and the inside is too dry and crumbly, especially in the middle.
Making dough is more of a science, so many bakers recommend using an electronic scale to make sure you use the ingredients in the right proportions. It is very important to make sure you use the right amount of flour, sugar, salt or yeast. The liquid products (water, yeast, eggs, milk, butter) with which we prepare the dough must have a temperature between 21 ° - 26 ° C.
There are several soups that guarantee the perfect dough:
1. The yeast
Whether you use dry or fresh yeast, you need to make sure that it is still active and working. The fermentation process is very important! To test it, dissolve 1/2 teaspoon of sugar in 1/2 cup of warm water and 1 tsp. flour. Do not dissolve the yeast in very hot water, because the yeast is very sensitive and can kill them in this way, and in cold water it will not be warm enough to activate. In no case do not add salt to the yeast, because you will stop the fermentation process! If you get a mixture that has doubled in volume, then everything is fine with the yeast!
2. The flour
All types of flour are different. There is universal flour, bread flour, wholemeal flour, corn flour, etc. The whole trick is to make sure which type of flour is best for your recipe.
Universal flour has a very high percentage of protein. This protein content helps the flour to form gluten and makes it ideal for making bread, cakes, rolls, tutmanitsa, mekitsa, buns, etc., which, perhaps, makes it the most preferred flour in our country.
3. Kneading
Most likely, kneading is the place where we all encounter the greatest difficulties in preparing the dough. First - the dough is kneadedto form the protein molecules in the flour and to create gluten, the main component that gives the dough its structure. Gluten is responsible for capturing air as the dough rises, which is a key factor for good texture. Well kneaded dough it will be stretchy and elastic.
Mixing means that gluten molecules are damaged and your dough will be tough, brittle and unyielding. When kneading by hand, mix the ingredients in a bowl and stir with a wooden spoon until the mixture stops sticking to the bowl. Then you can be sure that you can transfer it to the hob and start kneading. The hob must be pre-floured.
Wash your hands, dry them well, remove your rings so that the dough does not stick to them and disrupt its smooth kneading! Gather the dough into a pile, initially it will be sticky and difficult to collect, so knead it by pressing it inwards, and try to form a ball.
Press with the palms of your hands, this helps the gluten to be activated. Do not knead too slowly, the process should be fast and do not let the dough rest for too long. The dough is ready when it stops sticking and you manage to form a ball that does not fall apart.
4. When to stop kneading
After about 10 minutes of kneading, the dough should acquire a shinier and smoother appearance. It should be slightly sticky and elastic. Test the dough to see if it retains its shape by dropping it or, more precisely, hitting the countertop, if the dough is ready it will retain its shape.
Press the dough with your finger, and if it returns to its shape, then you have done well and you can finish kneading!
If you have kneaded a dough that is firm, elastic and shiny - be sure not to knead it!
5. The rising
Leave the dough to rise in a warm place for a few hours. Cover the dough with a towel or cling film so that it does not get crusty. You can preheat the oven to 50 ° C and let it rise inside. Once it has doubled in size, you may need to knead it for a few more minutes, then let it rise once more. If you are preparing the dough for the next day, put it in a clean bowl and cover with cling film. Put the dough in the refrigerator overnight.
Do not despair if the first time you do not succeed, keep trying and soon you will cope with ease, and even give you pleasure.
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