Ingredients that ruin yeast dough and how to add them properly
Yeast dough is a versatile dough for savory and sweet baked goods: pies, cakes, buns, and bread. When properly prepared, it is soft, porous, fluffy, and can be stored for longer. In addition, it can even be frozen.
The FoodOboz editorial team has gathered information and will share the main secrets of making yeast dough.
How to prepare yeast dough correctly
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Secret №1 - butter
The main rule is that butter should be added to the dough warm, but never melted or hot. This mistake prevents the yeast from growing, and as a result, the dough does not rise as desired.
How to add butter to dough correctly
Source: pixabay.com
Secret №2 - salt
Almost all yeast dough recipes contain salt. And almost all housewives add it at the beginning of cooking. This is absolutely not allowed as this mistake disrupts the texture of the dough. Salt should be added at the end of cooking and preferably mixed with flour beforehand.
How to add salt to dough correctly
Source: pixabay.com
Secret №3 - yeast
There are two types of yeast for making dough: dry and fresh. In general, there is no noticeable difference between them. In the case of the former, you will prepare the dough twice as fast, while the latter, respectively, is a long process. The only thing to remember is the correct ratio between them: 1 p of instant dry yeast equals 25 g of fresh yeast.
You can also find recipes on OBOZREVATEL:
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