Rule 1.
All products must be the same temperature, so they should get out of the refrigerator an hour before cooking test. Butter or margarine would be quite soft and well connected with other products.
Rule 2.
Before preparing the test should always sift the flour. Only then your cake will be homogeneous and friable. Sift flour into a large bowl in the middle make indentation.
Rule 3.
Pressed yeast should not be dark and dry, or your dough can not rise.
In the cup with a prescription under the liquid, add yeast, 1 tea spoon of sugar and 1 tbsp. spoonful of flour, mix and pour into a depression in the flour.
Opara cover with a towel or foil and put for 15 minutes in a warm place.
Near heaters or the sun your dough will approach very quickly.
When the volume of dough will double on floured surface formed are quite noticeable cracks, you can add other products.
The dough is prepared with dry yeast without dough. Dry yeast is simply mixed with flour.
Many housewives and Yeast dispense brew. But in this case, the dough turns out not so loose.
Rule 4.
In any case, you have to add all the products listed in the recipe. Butter (or margarine) should be slightly melted, but it should not be hot, the yeast that "do not like." If you get a brew, then the fat, eggs and salt should be added to flour and other products directly to the brew. Then mix and knead dough.
Rule 5.
When the dough becomes sufficiently dense, its shift from a bowl on the desktop.
The dough should be well obmyat on floured table. It should also be as much as possible to press the dough with both hands. The dough should be uniform and not sticky. Rpm batter, hit him several times with the force on the table.
Rule 6.
Then again, put the dough in a bowl and cover with a towel or foil. The dough should come up and its volume increased twice, and for that he, like dough, you want to heat.
Tips:
• You can put the dough in a warm water bath or on the TV (and this is not a joke). There is another way: Turn the oven for a minimum temperature, place the dough in it and do not close the door.
• If you prepare the dough in advance, put it in the refrigerator, where it will be treated for several hours. The refrigerator can keep the dough longer.
• When the dough is suitable, it should again obmyat.
• If the recipe listed raisins or candied fruit, they add only now. Then the dough should roll or lay out a form, as indicated in the recipe, put the filling, cover the icing or sprinkle with powdered sugar.
• In an open fruit pie filling should be sprinkled with sugar after baking, otherwise the stuffing spilled out all the juice!
• Ready-to-bake dough should stand still OK. 15 minutes.
• When vypekaini in electric cookers can immediately put the pie and turn oven. While it will be heated, the dough has time to come. Baking time is measured from the time the oven heat up to desired temperature
All products must be the same temperature, so they should get out of the refrigerator an hour before cooking test. Butter or margarine would be quite soft and well connected with other products.
Rule 2.
Before preparing the test should always sift the flour. Only then your cake will be homogeneous and friable. Sift flour into a large bowl in the middle make indentation.
Rule 3.
Pressed yeast should not be dark and dry, or your dough can not rise.
In the cup with a prescription under the liquid, add yeast, 1 tea spoon of sugar and 1 tbsp. spoonful of flour, mix and pour into a depression in the flour.
Opara cover with a towel or foil and put for 15 minutes in a warm place.
Near heaters or the sun your dough will approach very quickly.
When the volume of dough will double on floured surface formed are quite noticeable cracks, you can add other products.
The dough is prepared with dry yeast without dough. Dry yeast is simply mixed with flour.
Many housewives and Yeast dispense brew. But in this case, the dough turns out not so loose.
Rule 4.
In any case, you have to add all the products listed in the recipe. Butter (or margarine) should be slightly melted, but it should not be hot, the yeast that "do not like." If you get a brew, then the fat, eggs and salt should be added to flour and other products directly to the brew. Then mix and knead dough.
Rule 5.
When the dough becomes sufficiently dense, its shift from a bowl on the desktop.
The dough should be well obmyat on floured table. It should also be as much as possible to press the dough with both hands. The dough should be uniform and not sticky. Rpm batter, hit him several times with the force on the table.
Rule 6.
Then again, put the dough in a bowl and cover with a towel or foil. The dough should come up and its volume increased twice, and for that he, like dough, you want to heat.
Tips:
• You can put the dough in a warm water bath or on the TV (and this is not a joke). There is another way: Turn the oven for a minimum temperature, place the dough in it and do not close the door.
• If you prepare the dough in advance, put it in the refrigerator, where it will be treated for several hours. The refrigerator can keep the dough longer.
• When the dough is suitable, it should again obmyat.
• If the recipe listed raisins or candied fruit, they add only now. Then the dough should roll or lay out a form, as indicated in the recipe, put the filling, cover the icing or sprinkle with powdered sugar.
• In an open fruit pie filling should be sprinkled with sugar after baking, otherwise the stuffing spilled out all the juice!
• Ready-to-bake dough should stand still OK. 15 minutes.
• When vypekaini in electric cookers can immediately put the pie and turn oven. While it will be heated, the dough has time to come. Baking time is measured from the time the oven heat up to desired temperature
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