How to roll out the dough

Pastry loved by all. It is made of different cakes and pies, delicious curvy buns and rolls, pizza, pasties and dumplings. For almost all products, the dough is rolled to the desired size and thickness. Roll the dough to be smooth and are cooked evenly. Since all the test types have their own texture and structure, and techniques of rolling may be different. Some of the tricks that you need to know before you roll out the dough, we will tell you.

Instruction

1. In order that the dough doesn't stick, roll it on a flat surface, previously sprinkled with flour. As needed flour in the process spiked. Use for rolling the rolling pins. Convenient size of a rolling pin of about 40-45 cm with a diameter of about 5 centimeters. Well, if it is equipped with handles on both sides.
2. Usually the dough is rolled in two directions, turning it in the process, so each site will be rolled out smoothly. Begin to roll out the dough with the middle from the centre, movements forward and backward.
3. If you want to roll out soft and sticky dough thinly, then you need to put it between two large sheets of oiled parchment paper, lightly sprinkle them with flour. After that it will proceed with a rolling pin. If no paper, then instead of a rolling pin to roll out the dough, use a bottle of cold water and tightly closed bottle. The process of rolling should be carried out gradually and cautiously, avoiding the gusts of the sheet.
4. For dumplings, Varennikov, pasties, dumplings and khinkali dough is unrolled in two ways. The first is a large thin sheet from which the Cup or saucer depending on food to be cooked, cut circles. The rest of the test when it rolled out again. In the second method, from the piece of dough is formed sausage, cut across the wedges, which two sides dipped in flour and roll each with a rolling pin. Paint mugs obtained the correct shape and the same size.