How not to make yeast dough: the most common mistakes everyone makes
The main sign of a successful yeast dough is a very puffy and elastic texture. The mass should rise almost twice as much. But often this does not happen. The reasons can be quite different.
FoodOboz editors will tell you about the most common mistakes that make yeast dough not come out. Performing these actions - you only spoil the products.
Yeast of poor quality
Kneading loose yeast dough
Source:
Dry yeast can be stored long enough. But pressed yeast spoils much faster. Therefore, there is a chance that you will add a damp and low-quality product to your baked goods. Old yeast will not rise, so your dough will be ruined.
Incorrect calculation of the proportion of yeast
The yeast must be added exactly according to the recipe. This is very important for elastic and fluffy dough. Therefore, if you do not have the right amount of product, it is better to go to the store or do not make baked goods, so as not to spoil the products.
How much yeast to add to the dough
Source:
Cold
The biggest enemy of yeast dough is low temperature. For the mass to come up, to be puffy and tender - it is necessary to put it in a warm place. It is very important that there is no drafts.
Very hot or cold milk
Milk for dough
Source: pexels.com
Hot milk will destroy the structure of the yeast and it simply will not work. Cold milk will also ruin the product. You should only pour the liquid into the dough at room temperature
Too much flour
Adding flour to the dough
Source: Pexels
The flour-filled dough doesn't rise either. It just becomes rubbery. So add the ingredient gradually and knead well, take your time.
Also on OBOZREVATEL you can read the recipes:
Subscribe
Subscribe
