Every housewife ever tried to deal with pastries, and many do it consistently and successfully. However, not every time it all goes smoothly - then the dough has risen, the crust turns unappetizing, and sometimes baking can not be removed from the mold or burns. What are the subtleties of working with yeast dough you need to know that all was possible, if there are simple recipes for baking? From the dough, you can do anything: bread, cakes, Easter cake, pie.
The stores often encountered in selling frozen dough yeast, which is not always characterized by good quality. It is easy to prepare yeast dough and independently.
How to quickly activate the yeast in the dough
The easiest way to use dry yeast, they quickly begin to act. There is a caveat - you must add the yeast is not in itself the dough and sweetened milk or warm water with a small amount of flour. Moreover, the liquid must be eaten warm, not hot, or yeast die. Jar with sugar water or milk, put on 20 minutes in a warm place, then, the formation of foam. Then this liquid is added to the flour when kneading dough. In other words, this is called Opara.
For pomp yeast dough should be approached several times
If you need a lush baking, the dough put in a warm place and allow to rise by 2-3 times, it becomes more porous. Stir yeast dough should not immediately laid into a mold and bake in the oven, let it pre-rise (about 20 or even 50 minutes, depending on weight). The proper temperature for proofing 36-40S * and humidity 80%.
How to check the readiness of dough
The fact that pierce yeast dough during baking can not be, probably, every woman knows, because it may fall. However, wooden stick help determine readiness at the end of baking. So, check the readiness of bread on a stick should not remain sticky dough. But it's best to work on a proven recipes and strictly adhere to the time slots grammovku, temperature regimes.
How to make a crust
In order to form a baking shiny golden brown, at the end of cooking it is lubricated pre-prepared raw egg yolk and return to the oven for 10 minutes.
How to remove the yeast dough
Yeast baking is recommended to remove after 15 minutes to make it a little cool in the oven. If you leave the bread for a long time, it can absorb the bad smell from the metal mold.
To yeast dough did not stick
Use parchment paper, greased with a thin layer of vegetable oil to the dough does not stick. Convenient pastries in collapsible forms. If the form is not folding, and the bread is already stuck to it and can not be removed, it is possible for a few minutes to wrap the bottom and sides with a damp towel. But best of all forms of pre-calcined. For this form of grease with vegetable oil and send it in the oven to maximum temperature, an hour glass appears on the form, Teflon coating of its own production. After this procedure, the bread does not stick and form do not wash.
How to achieve a crisp in yeast dough
After a baguette proofed its notched blade and give podzavetritsya for 10 minutes, then sprinkle with flour and send in the oven. 10 minutes before end of cooking, open the damper slightly open door or in the oven.
What to do to the crust on bread is not torn during baking
Bread should be well and knead to form initially, before placing it in the oven, you can make cuts, they will help to remove the tension. When the bread is put in the oven, it is necessary to make steam injection, it promotes stretching of the surface. It's enough to pour on the bottom pan a little water.