How to learn how to cook the dough
Water and milk.
To knead any dough liquid must consist of at least ½ glass of water for cultivation of yeast. The rest of the liquid ingredients allowed in any proportion: water, milk, sour cream, whey, yogurt, buttermilk, juices and other.
The milk makes the batter thicker and softer and gives it elasticity and firmness. But use milk need to be cautious. If you want to replace the water in the recipe for milk, the proportions should be different. Milk need to take a quarter less, and an excessive amount do not let the dough baked through. It is recommended to mix the milk with water in a ratio of 1: 1 (or even take a little less milk).
Combining the flour with water or milk, pour the liquid into the flour. If you do the opposite (add flour to liquid), the formation of lumps, from which it is hard to get rid of, and the dough can be mixed.
Do not pour too cold water or milk in the dough, it can make it difficult to knead. It is best for any test suitable liquid at room temperature, or slightly warm (30-40°C).
Tips for rolling out dough.
Not to tear thin dough when shifting on a baking sheet, use a rolling pin. Lightly sprinkle a layer of dough with flour and gently screw it onto the rolling pin. Then, transfer the dough on a baking sheet and roll again.
To the dough while rolling out the dough doesn’t stick to the table, will help wooden ruler (or any other long, flat object). A ruler is accurately separated from the Desk of the adherent layer of dough, moving short movements back and forth And of course, don’t forget before rolling sprinkle the surface with a thin layer of flour.
There are tricks to rolling out dough, depending on its consistency. Soft and dense, cool the dough is rolled out differently. To prevent the dough from sticking to the rolling pin, soft sticky dough can be covered with parchment paper, then it will be easy to roll out. Steep and dense dough, stick to hands, try to roll it out with a bottle filled with cold water.
Tips for kneading dough and taste.
Properly kneaded dough, usually free behind the walls of the cookware and has a smooth, smooth texture.
If the dough was not salty enough, you can’t just pour salt. You need to dissolve the salt in a little water, pour the solution into the dough and again knead it.
If the dough is, on the contrary, too salty, reduce the salinity can only be mixing it with a new portion of the test (but no salt), and carefully re having kneaded. It must be done, since products made from salted dough obtained pale, and not the taste. Besides, salty yeast dough wanders badly.
Baking soda is a mandatory ingredient of almost any test. Soda contributes to the leavening of dough and its splendor, but only on the condition that soda react with food acids, releasing carbon dioxide bubbles. Depending on whether the acidic composition of the test ingredients (such as yogurt), varies the amount of soda: the more acid, the more soda. If acids in the composition of the test no, when you add the baking soda, you need to extinguish – that is, to dilute the acid. In this case, it is best to use the juice of lemon or lime (citric acid), or in a pinch, vinegar. The vinegar needs to be used carefully, in small quantities, as it can adversely affect the taste and smell of the finished product, and the excess vinegar will make the dough sour or bitter. Excess soda will also cause an unpleasant smell and taste of baking, and the dough will become dark yellow.
In most cases, the baking powder will save you from problems with the dosage of baking soda and a quenching soda substance.
You can vary the taste of the dough, adding flour or another varieties. To give another taste test, you can use the partial replacement of liquid – sour cream, whey, vegetable oil, carrot juice and so on. Each case will turn out the dough with a different taste.
Also the taste is significantly influenced by spices. In this issue you can feel free to experiment, as spices are unlikely to spoil the consistency of the batter, they only affect the taste of the finished product. Remember that not all spices are suitable for baking. To basic baking spices are: cinnamon, vanilla, ground ginger, nutmeg, cloves, anise, saffron, cumin, cardamom, star anise. Also actively used baking cocoa powder, and various kinds of nuts, ground into flour (almond, hazelnut, walnut and others).