Internet sources and culinary magazines are full of different recipes for delicious baked goods. Following them, buns and pies should be fluffy. And now the components are added according to the instructions, the oven is in good working order, but for some reason the dough either does not rise or is not baked. What to do?
Instructions
Step 1
Fats (butter, margarine, interior fat) must be melted to a liquid state. If you are using several types of fat, melt and mix them in a separate bowl.
Step 2
The ratio of fat and liquid (water, milk, etc.) should be 1: 2. If there is more fat, the dough will be brittle and thin.
Step 3
The liquid added to the dough should be warm. The flour should also be at room temperature.
Step 4
Yeast dough will turn out fluffy and tasty if you add equal parts of milk and water to it. Milk gives softness to the dough, and together with water - airiness.
Step 5
Fresh yeast must be diluted in warm water. Hot they will die and the dough will not rise.
Step 6
Eggs are usually not added to yeast dough. However, if you want to enhance the flavor of the baking, then you can add one egg per liter or two of liquid.
Step 7
The dough shouldn't be tough. Knead it until soft, sticking slightly to your fingers.
Step 8
Let the dough rise a couple of times. Before baking, it should stand on the baking sheet for another 20 minutes.
Step 9
If the bottom of the pies burns in the oven, place a metal bowl of water on the bottom of the oven. Pies also burn due to their high sugar content.
Step 10
Too much yeast and salt makes the baked goods dense, heavy and prevents them from baking.
Step 11
After placing the pie on a baking sheet, do not rip it out of place anymore in order to gain space for another. Better to stock up on enough baking sheets.
