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 : How to cook a dough made with dry yeast

Your home-made dough always tastes better than the store. And if the lady decided to pamper their loved ones delicious pastries, it will surely make the dough with your hands. Dough is capricious, and it should be prepared strictly according to the recipe, because if the yeast is not enough, it will not work, but if too much, the dough will be sour.
How to cook a dough made with dry yeast
You will need
    • flour 500 g;
    • yeast 30 g;
    • water or milk 250 ml;
    • salt 1/2 tsp.;
    • egg 1-2 PCs;
    • butter 2 tbsp;
    • sugar 1-2 tbsp
Heat the milk on low heat, but it should not be very hot, otherwise the yeast will lose its quality.
Be sure to sift the flour in a large dish and make a hole in the middle.
Stir in the yeast, then add a little warm liquid (water or milk).
After that, cover the Cup with a towel and leave for ten minutes in a warm place until the dough up and the top layer started to bubble slightly. This so-called first approach.
Add the sugar, eggs, salt, butter.
Knead the dough. If it is correctly knead, it is smooth, does not stick and does not stick to the pan. Better knead the dough with your hands, because the only way to correctly determine the desired consistency. If it still sticks to your hand, then you need to continue to knead. A little sprinkle with flour. Some Housewives think this method is laborious and not knead the dough, and roll it into a large bowl and mash on a cutting Board. You could, if you prefer.
The finished dough a little flour, cover with a towel and leave for another 30 minutes. It is expected to increase approximately two times. This is the second approach.
In order to know whether the dough, press it with your finger and if it takes the same form, then fermentation is over. But if opposite is the trace of your finger remains, it indicates that the dough is ready.
Now roll out the dough and start shaping rolls, pies or tarts and bake in the oven until Golden brown.
Useful advice
Often, in 500 g of flour, you need 30-40 g of yeast;

When cooking you need to remember some rules: all the ingredients must be at room temperature and placed in a warm room.
Is the advice useful?