Pastries can be yeast, pastry, puff pastry, with and without fillings, and baked dough products differ in shape and size. If you take such dishes from all the peoples of the world and cook at home one a day, it will take decades.
Flour is needed for baking. It can be either white (bread) or whole grain. Wheat, barley, corn, buckwheat, millet, oatmeal, nut – all are mixed. Be sure to sift it. This will give the dough an extra dose of oxygen, and an additional operation will give your dish even more love. There are special devices-mills for the home production of flour mixtures. To do this, it is enough to take the necessary grits and grind them. It turns out to be both cheaper and more natural.
There are countless ways to knead pastries. Water, milk, yogurt, kefir, sour cream, butter and vegetable oils, beer – each of the liquids gives its own taste and texture. For some recipes, the room temperature of the ingredients is important, it is better to take warmer ones to work with yeast.
As for shaping, training will help, especially for sticky dough masses – dexterity and scraper. It's good to start with a simple non–sticky medium hardness - pies, bagels.
Additional categories
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