The dough is a semi-finished product from which you can subsequently prepare various culinary products. Properly kneaded dough is the basis of good baked goods. After all, that's when you get the perfect dumplings, delicious pizza, fluffy buns and crispy cookies.
There are three steps to properly kneading the dough. Firstly, it is mixing all the components: yeast, salt, flour and other things into a single mass. The main rule at this moment is speed. It is necessary to mix all the ingredients as soon as possible so that the protein fractions of the flour do not swell and stick together, because then lumps are formed.
After all the ingredients are mixed, the next step is the gluten formation process. It is thanks to her that the dough acquires the ability to stretch under the influence of gases that are formed as a result of fermentation of yeast fungi. As a result, the dough acquires exceptional porosity. Desired lightness and softness.
For gluten to form correctly, you need to leave the dough alone for 15-20 minutes. Some people neglect this very moment, they immediately begin to knead the dough. After all, the hostess is always in a hurry to prepare the most delicious dishes for her family, and the household also needs to have time to devote time. But one has only to try to let the dough rest once, and only then start kneading it, as the difference in quality will immediately become obvious.
Achieving the correct elasticity of the test bed is possible thanks to the third stage. The secret to the correct kneading is simple: the process should take several minutes. If the basis is wheat flour of the first grade, kneading should continue for at least 10 minutes. When flour is mixed with bran or whole grains, knead with the utmost care. The base with rye flour can be mixed for just a couple of minutes, because this particular variety contains a small amount of gluten, so it takes little time to glue it.
Of course, these are not all the rules for an excellent dough kneading, because you still need to prepare all the components with high quality. First of all, you need to sift the flour with high quality and several times, in this case it will be enriched with oxygen as much as possible, and this, in turn, will improve the fermentation processes.
For a steam-free method, you must immediately mix all the components, and the secret is that the yeast must first be thoroughly dissolved in warm water. But the best way to knead the dough is with a wooden spoon or spatula.
If the dough is prepared in a sponge way, the base is prepared from half the amount of flour, and yeast, water or milk is added in full. The secret of an ideal dough is that it should rise as much as possible, this requires 3-4 hours and a warm place. After this time, add the remaining amount of flour, eggs, sugar and butter. Everything must be thoroughly mixed, left for another 1, 5-2 hours.
Experts recommend placing straws in the dough for better discharge of carbon dioxide.
Thus, with the help of small but very effective secrets, you can easily knead an excellent dough. After all, it is then that you will be able to cook the most delicious pastries and please your loved ones with buns, pies, buns.
