7 Secrets Of Soft And Tender Baking

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

7 additives, thanks to which the dough will come out incomparable, and the baked goods will not stale for a long time

The dough is a "magic wand" for a hospitable hostess. It is far from always possible to achieve the desired result, but there are several secrets that will help you find "your" dough recipe.

Potato starch

A good "friend" of flour for making fluffy dough is potato starch. Add the ingredients according to the recipe, replacing 1/3 (a little more) of the flour with potato starch.

This will make the dough looser. Starchy pies are voluminous and airy.

Semolina

Another great flour helper is plain semolina. Feel free to add it to any dough (except for dumplings, since it does not require softness).

If on one flour the finished baking turns out to be dense, "tight", then with the addition of semolina, it will be "fluffy" and more pliable when pressed. Suitable for muffins and biscuits.

Mineral water

Another, now liquid, ingredient is mineral water. I draw special attention to the word "mineral". Plain drinking water will not work here.

After mixing the dry ingredients, gradually pour in the mineral water until the dough consistency is required by the recipe.

Perfect for pancakes, pancakes, bread dough. If there is no mineral water, you can make a replacement: for a glass of water, half a teaspoon of soda and lemon.

Unmelted butter

It is better to add unmelted butter to puff, yeast or fresh pastry dough. It is permissible to warm it up a little, after taking it out of the refrigerator, and for puff pastry it is better to freeze it altogether.

For puff pastry, the frozen butter is grated and quickly kneaded with flour with your hands so that it does not have time to melt. Liquid butter is no help here. Try it and see for yourself.

Milk

Another secret: instead of prescription water, add milk to the dough. It will give the baked goods a beautiful golden crust.

Suitable for pies, shanzhek, buns.

Egg yolk

Economical and, believe me, effective, will be adding only egg yolk instead of a whole egg to the dough.

This is enough for the desired viscosity, and grease the dish with protein before baking.

Live, fresh yeast

Take the time to find fresh yeast in the store. After the first pie, you will only use them.

Experiment in the kitchen and indulge in goodies! Enjoy your meal!