Everyone loves dough products. It is used to make cakes and various pies, delicious fluffy buns and rolls, pizza, pasties and dumplings. For almost all products, the dough is rolled out to the required size and thickness. Roll out the dough so that it is even and baked evenly. Since all types of dough have their own consistency and structure, the methods of rolling them can be different. We will tell you about some of the tricks you need to know before rolling out the dough.
Instructions
Step 1
To prevent the dough from sticking, it is rolled out on a flat surface, previously sprinkled with flour. Flour is added in the process as needed. Used for rolling with rolling pins. A convenient rolling pin size is about 40-45 centimeters with a diameter of about 5 centimeters. It is good if it is equipped with handles on both sides.
Step 2
Usually the dough is rolled out in two directions, turning it in the process, so each section will be rolled out evenly. You need to start rolling the dough from the middle, from the center, moving forward and backward.
Step 3
If you want to roll out soft and sticky dough thinly, place it between two large sheets of oiled parchment paper, lightly dusting them with flour. After that, we will already act with a rolling pin. If there is no paper, then instead of a rolling pin in order to roll out such a dough, we will use a bottle of cold water and a tightly closed neck. The rolling process must be carried out gradually and carefully, avoiding sheet gusts.
Step 4
For dumplings, dumplings, pasties, manti and khinkali, the dough is rolled out in two ways. In the first, a large thin sheet is made, from which circles are cut out with a glass or saucer, depending on the dish being prepared. The remaining dough is then rolled out again. In the second method, a sausage is formed from a piece of dough, cut across into cubes, which are dipped in flour on both sides and rolled out with a rolling pin. An experienced hostess has mugs of the correct shape and the same size.
