What should be added to the dough to make it swell and become lush. The key to quality baking.
The trick of quality baking is properly kneaded dough. It is important to consider not only the recipe, but also a number of culinary nuances. Yes, the main reason for a failed biscuit or pie dough is the dough that did not want to rise. Different conditions are required for the preparation of biscuit and yeast dough, and this must be taken into account .
Ukraine , Ukraingate , 4 , February , 2022 | Kitchen
When you start kneading sponge cake dough, the main ingredient for its splendor is air. It fills the dough during beating. If you are making yeast dough, you need to know that it is lifted by carbon dioxide – it is released by yeast during fermentation.
If you are making a sponge cake, beat the eggs well beforehand. The dough itself must be mixed very carefully. Puff pastry should be rolled out in the cold so that the oil does not have time to melt, and the dough – to lose moisture. Yeast dough should be prepared with the addition of warm ingredients so that the yeast is comfortable to ferment. The oven must be well preheated.
Liquid dough with not enough flour will not rise well. The dough may also fall off due to poorly beaten components. If you open the oven during baking, the dough will settle quickly. Check readiness only when the dough has risen and there are no dents on its surface.
Source : Ukrgate