Kitchen Secrets for the test.

Kitchen Secrets for the test.

1. Always add the batter diluted potato starch — bread and cakes will be soft and fluffy, even the next day.
The main condition for delicious pies — a magnificent, well-sprouted dough: flour for the dough you need to sift through: from its impurities removed, and it is enriched with oxygen in the air

2. At any dough (except dumplings, puff, scalded, sand), ie the dough into pies, pancakes, bread, cakes — half liters of fluid always add «Zhmenya» (about a tablespoon with slide) decoys. The nuns taught: «Previously, the highest quality bread concocted from semolina. He long dried up and was lush. Now there is semolina. Now add Zhmenya semolina and always will be a good pastry. «Here’s a valuable this advice.

3. Add to the dough, half a glass of mineral water in addition to milk. Dissolve a teaspoon of baking soda in a glass of water and a floor slightly to extinguish it with citric acid or vinegar.
Baking really get super. Even the rest of the day, pyshnenkaya.

4. In the room where the dough is cut, there should be no draft: it promotes the formation of a very dense crust on the cake.

5. When kneading dough all products should be warm or at room temperature, food from the refrigerator slow the rise of the dough.

6. For the liquid yeast products must always be heated to 30-35 ° C, as a liquid yeast having a high or low temperature, lose their activity.

7. When you have punched the dough hands should be dry.

8. Before you put the product in the oven, allow to come to him for 15-20 minutes. Before baking the dough completely let rasstoyatsya. With incomplete proofing is bad up and pies baked through long.

9. pie on baking sheet to bake on medium heat to the filling does not dry.

10. dough (yeast and fresh-butter) best nerastoplennoe add butter, melted butter as the dough structure deteriorates.

11. cakes cooked in milk, a delicious and fragrant crust after baking with a nice shiny color.

12. Yeast Dough should be fresh, with a pleasant smell of alcohol. Check yeast advance. To do this, prepare a small portion of the sponge layer and sprinkle with flour. If after 30 minutes there will not crack, the poor quality of the yeast.

13. An excess of sugar in the pie dough quickly «rosy» and even burnt. It slows down the fermentation of yeast dough and pies that are less fluffy.

14. Fats, softened cream until thick, add at the end of kneading or when obminku, this improves the fermentation test.

15. To qualify cakes were more delicate and crumbly, place the dough just the yolks.

16. High cakes baked at low heat so they are evenly baked through.

17. Fats, softened cream until thick, add at the end of kneading or when obminku, this improves the fermentation test.

18. To qualify cakes were more delicate and crumbly, place the dough just the yolks.

19. The dough for the pie, baked in a pan, rolled as thin as possible, it is good to taste the toppings.

20. To the lower part of the cake was dry, lightly sprinkle the bottom layer of the cake starch, and then lay out the filling.

21. Neither the dough or sponge dough should not be left to stand too long to give, as this causes deterioration test. Suffice it to 3 hours, but be sure to warm.

22. Pies from yeast dough can be lubricated with milk, and, if desired, sprinkle with salt, poppy seeds, caraway seeds.

23. Closed lubricated before baking pies with beaten egg, milk, sugar water. With this on the finished cake appears appetizing luster. The best gloss is obtained by greasing yolks.

24. Pies, which is sprinkled with powdered sugar, smeared with oil — it gives them a pleasant aroma.

25. Pies, smeared with egg white, acquire during baking shiny golden brown.

26. The more test fat and less liquid, the more crumbly products obtained.

27. If the dough shift soda, the cake will turn a darker color with an unpleasant odor.

28. The thin dough is easy to roll out, wrapping a linen cloth clean rolling pin

29. If the dough is too wet, put on his sheet of parchment and rolled right through the paper.

30. Pies from a shortcake dough should be removed from the mold cool.

31. Before adding raisins to the dough, it should roll in flour.

32. always add salt to the flour only when Opara has otbrodila.

33. The more test fat and less liquid, the more crumbly products obtained.

34. If the dough has come, but you do not have time to put it in the oven, cover the dough is well moistened paper, after shaking off the water with her.

35. The hot pie is better not to cut. But if necessary, it is necessary to heat the knife in hot water, wipe and quickly cut.

36. If the cake is removed from the pan, separate it from the pan with a thread.

кухонные секреты для теста

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2 комментария to “Kitchen Secrets for the test.”

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