2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The good quality of flour, butter, eggs and sugar alone is not enough for the successful implementation of recipes. Technological knowledge is also needed.
The flour is sifted several times. This makes it crispy and the dough porous and brittle.
When using baking soda or ammonia, we put them in the sifted flour, not in the yogurt or beaten eggs. For example, the mekis, buns, donuts and others thus obtained do not absorb fat during frying and are very pleasant to eat, otherwise they become greasy and a little greasy.
Knead the bread dough with yeast. Care must be taken not to scald the yeast. It should be noted that very hot water brews Easter cakes and they do not multiply, while lukewarm water creates a favorable soil for fermentation. Knead the bread dough for a long time until it starts to spring.
The crumbly dough is baked over high heat. If baked over low heat, they spill and become quite hard.
The cooked dough should be baked over a moderate heat. The oven should not be opened for about 15 minutes. If we show curiosity and impatience, immediately the foamy cake falls, does not rise after that and remains unbaked inside.
The Easter dough should be baked after it rises. When placing it in the oven, the forms are lightly picked up by hand. The oven should not be opened for about 15 minutes. Baking continues until the Easter cake turns red.
The baked Easter cake should be removed from the molds and allowed to cool. Place in a bowl with a lid to keep it soft as cotton.
Pies, cakes, Easter cakes, plain biscuits, cakes, etc. should be baked in a lightly greased or oiled pan or form. If the dish is greased with more fat, frying takes place in the oven instead of baking. In this position, a hard crust is formed at the bottom, which does not allow the dough to rise and it remains low and unbaked.
Photo: Radomira Mihailova
If you want to make nice pancakes, mix the eggs first and add the flour, then some of the milk to get a porridge. Then dilute with the remaining milk. If you pour all the milk at once, granules will form that do not break down. If you continue to stir when you want to smooth the mixture, the fried pancakes will become tough.
When the whites are broken down separately, the mixture to which they are added must be stirred very lightly so as not to displace the air from the whites. Otherwise the mixture will drop and liquefy.
The tray or mold in which the mixture is poured must not be shaken. The oven door should not slam open and close, as the cake will drop as the air moves.
Baked cakes, such as cakes, should be taken very carefully. When shaken, it immediately sinks in the middle.
Butter cakes, once baked, should not be collected hot. Once cooled, then they must be returned to the dish.
Baklava, once baked, is good to stand 2-3 days without syrup. During this time, its leaves separate and it becomes tastier. If the baklava is flooded with the syrup immediately after roasting or on the same day, it will be heavy and with glued leaves. Flooded baklava is good to leave for 1-2 days to soak well with the syrup. If served immediately, its upper leaves will be completely dry and the lower - slightly soaked.
When making cream with flour or any other cream (starch), it should always be mixed with a long wire. This way the cream becomes smoother. Stirring should not be done in a circle, but in eights. If mixed in a circle, the cream becomes tough and sticky. If the body rotates in an octagon, the cream becomes fluffy, light and has the appearance of ice cream.
Dried grapes, sliced figs or candied fruit, if rolled in flour, remain when baked where we mixed them in the raw dough.
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