Secrets of making yeast dough
tips from Chef Hanna
How to make the dough so that it is lush, fragrant and balanced in taste?
● Flour has different strengths. We are guided by the protein content: the more protein, the stronger the flour and the faster the kneading process.
● There are live and dry yeast. We keep them alive in the refrigerator, do not pack them, be sure to follow the expiration date.
Dry ones are used in smaller quantities (three times). It is important to use exactly the yeast specified in the recipe, and if a replacement is still necessary, make it proportionally, not 1:1!
● There are different types of yeast dough – ordinary and buttery. Buttermilk differs in that it contains sugar and dairy products. Due to this, it turns out to be much tastier than the usual one, which contains only yeast, flour and water.
● To activate the yeast, heat the liquid (milk or water) to
30C. We prefer milk, because despite the fact that the reaction will also occur with water, the taste of the dough will be more sour and fresh.
● When sugar is added to the yolks, a burning reaction occurs, lumps are formed, which later cannot be broken by anything, so it is very important, when adding sugar to the eggs, to mix them immediately, at least minimally with a fork.
● Flour, which you are sure of, can not be sifted (provided it is properly stored).
● The dough turns out to be too dense, tight, if we added flour to much. It is important to follow the proportions and carefully knead the dough until the gluten works
● It is important to bake the classic biscuit dough right away, it does not like to wait, but the dough, which contains fat (oil), can wait. For example, you bake one half first, then the other. Oil gives the dough more elasticity.
It is very important to strictly observe the temperature regime. If the temperature in the oven is too high, the filling will break the dough, and if the temperature is low, the dough will not be able to rise.
● Ready dough can be frozen. Defrost in the refrigerator, then let it rise in a warm place. Then you can make pies/cakes from it.
● In the package, the dough can be stored in the refrigerator for 2 days.
● It is better to stand no more than three times.
● Please note that for pies with meat, we measure out 90 g of dough, they turn out to be the size of the palm of your hand. And for pies with cherries – 50 g of dough.
● You can take milk of different fat content, but not less than 1.8%. Synthetic milk (for example, almond) is not suitable for yeast dough.
