Advice 1: How to make the dough airy

Kneading the dough, of course, we want to make it air and bake a lush cake or pies. However, we often disappointment awaits - the dough settles, it turns out either too rare or too dense, and the fact that it is baked not called lush buns. Let's try some old recipes, because success in cooking is always based on tradition.
How to make the dough airy
You will need
    • Air dough:
    • 500 g flour;
    • 1 tbsp. of salt;
    • 2 tbsp sugar;
    • 25 g fresh yeast;
    • 1 egg;
    • 6 tbsp vegetable oil;
    • 3/4 Cup of milk.
    • For biscuit dough:
    • 100 g flour;
    • 180 g of sugar;
    • 4 eggs.
Apply a few simple rules when making yeast dough. Dissolve dry yeast for the dough correctly: take warm water, pour the yeast with the sugar in the water and not Vice versa. Ensure that the dough was not rare, but not dense, and soft and separating from the walls of the cookware.
Knead the dough on a Board floured hands and sprinkle the dough with flour as needed so it does not stick, not more, knead until smooth and elastic. Form the dough into a ball and place in oiled dish, cover with a clean towel, leave in a warm place when the dough has doubled in volume, ebonite. For the frosting, mix the egg yolk with a teaspoon of water or milk, whisk the mixture.
Airy yeast dough

Milk and the yeast warm up to slightly above room temperature, put in the milk, sugar and yeast (you can add incomplete tablespoon of flour), put in a warm place. When the yeast starts to ferment and bubble, add in the sifted flour, yeast, salt, egg and vegetable oil, knead the dough and leave to rise in a warm place. When the dough has risen and will increase in volume (in 2 - 2,5 times), ebonite him and let rise, repeat this procedure at least once.
Make the desired product (pies, cake), place on a baking sheet and let stand for 20 minutes before you put the pan in the oven. Bake at a temperature of about 200oC until tender.
Follow a few rules prepare and bake the biscuit dough: to get air, separate the yolks from the whites and beat separately, the yolks first with the sugar, then whites until stiff, then connect them together and gently stir in the flour, adding it in small portions, but not delaying the process.
Put biscuit dough in the preheated oven immediately after mixing the flour, as from this moment it begins to permanently settle. Grease the form for the cake only on the bottom but not the sides, otherwise the dough will rise only in the center. As the dough is prepared quickly, light the oven, grease the molds and measure the flour before you begin whisking and mixing ingredients.
Do not open and do not slam the oven door during the first 20 minutes of baking sponge cake, it can fall off. Cut and saturate the sponge after completely cooling: freshly baked dough should cool down and become smooth elastic at room temperature.

Advice 2: As knead the dough for the pie

Every woman loves to please your friends and loved ones with delicious cakes, and she is not averse to eat sweets. But there are many nuances that must be considered to make a delicious and pliable dough.
As knead the dough for the pie
You will need
    • flour – 500g;
    • butter – 75g;
    • 10g. dry yeast;
    • a glass of milk;
    • a couple of eggs;
    • 1/2 teaspoon of salt;
    • 1 teaspoon of sugar;
    • a bit of vanilla to taste.
Most often for cooking pies using fluffy and soft the dough with yeast. The quality of the resulting test depends on the products that are used for its preparation. To knead the dough, be sure to use fresh milk, butter or margarine, salt, sugar, eggs and of course, flour. We have to carefully approach the choice of yeast: their color should not be too dark, and the smell a bit to give the alcohol. Yeast dark colors will output a dry and flaccid dough. There is a simple method to check the quality of yeast: a portion of the dough is necessary to shower a small amount of flour. Half an hour should show the cracks, and if that did not happen, the yeast is stale.
When choosing flour pay attention to her gluten and color. The lighter, whiter flour, the higher its quality. Gluten flour is high quality should be above 24% - this figure is indicated by the manufacturers on the packaging.
The standard recipe is pretty simple dough: flour – 500 grams butter – 75 grams, 10 grams of dry yeast, a glass of milk, a couple eggs, half teaspoon salt, half tablespoon sugar, a little vanilla to taste.
All products for the dough should be of medium at room temperature. Milk if necessary, you can substitute water or yogurt. If you decide to use water, it is better to take soda - the dough will be more airy.
Flour need to sift - it will fill it with oxygen, which will increase the quality of the test.
The sugar in the dough you need to add very carefully. If you overdo it, the dough will not be very lush and can easily burn. Also watch the number of vanillin and soda – their excess, imparts an ugly color and odor.
Components for the dough should be properly mixed together. The flour must first be mixed with the vanilla, then enter the yeast, salt, sugar, eggs and milk. If you want to make the dough more crumbly, add only the egg yolks, without the whites.
After all components are mixed together, the dough must be covered with a towel and then put in a warm place. Wait until the dough rises, Pomezia it thoroughly with your hands, add a little oil. Again cover the dough with a towel, leave in a warm place. Allow the dough to rise well, but don't overdo it. After its volume will be doubled, you can start making the pie.

Advice 3: How to make a batter lush

Every housewife is proud of its signature pies and recipe test. You can of course buy a ready-made pre-packaged dough, but it's nice to do it myself. How to cook a puffy, airy yeast dough?
How to make a batter lush
You will need
    • For 1 kg of dough:
    • 570 g of wheat flour,
    • 60 g of sugar,
    • 70 g butter (margarine),
    • 2 eggs,
    • 30 g compressed yeast,
    • 200 g water or milk,
    • 10 g of salt
Take 120 grams of fresh milk or water and heat it to a temperature of 40 °C. Add the milk previously dissolved the yeast. Please note, the yeast should not be dark in color. Sift the flour and add about 280 grams milk. Mix until a homogeneous mass. Turned out the dough.
Sprinkle surface of dough with flour and cover with cloth. Place the pot in a warm place for fermentation for about 2,5-3 hours. If the dough rises and bursts, the yeast is selected good. If not, have a new knead the dough in other yeast.
In the remaining milk dissolve salt, sugar and beaten eggs. Mix. Add this mixture to the yeast mixture after it will increase in 2 times. Stir in the remaining flour and knead the dough.
At the end of kneading, pour the resulting dough softened fat. Knead the doughuntil it becomes homogeneous. Cover the dough with a cloth and leave to rise for another 2-3 hours.
In the process of raising ebonite the dough 2-3 times. It will allow to remove superfluous carbon dioxide and enrich the dough with oxygen. The ingredients of Aminah become more elaborate.
To get a good lush test, you must use only fresh ingredients. This is especially true of yeast. Remember, the yeast can't stand neither very hot nor too cold temperature.
Useful advice
Do not overdo it with sugar. The more sugar in the dough, the less lush work the dough.

Filled with stuffing pies to laying in the oven, you need to give rasstoyatsya. This will make them softer and more luxuriant.
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