What to do with the dough before baking to make it elastic: a simple life hack

There are some pastries for which the dough needs to be very elastic, tight and not stick to your hands. It is very easy and quick to work with such a base.

Therefore, to avoid worrying that it will not turn out exactly like this, you should use one effective tip. It is published on the page of the American publication Eat This, Not That.

When you've already prepared the dough for your future culinary masterpieces, you should roll it out well. If it's going to be a pie, you can put it directly into a mold. Then put it in the refrigerator for at least 30 minutes. The gluten and fat will set. This will make it easier to form the products and the mass will not stick to your hands or spread. The finished product will be much tastier.

This technology is used to make croissant dough. The recipe was published on the Instagram page of blogger Anna (anna_brovarska).

Ingredients for 12 pcs:

• 500 g flour + for sprinkling
• 12 g of salt
• 12 g of dry yeast
• 55 g of sugar
• 150 ml of warm water
• 100 ml of warm milk
• 350 g butter + 100 g for the dough
• 1 egg yolk for greasing

Method of preparation:

1. Combine water and warm milk (not hot!). Add sugar and yeast.

2. Leave for 20 minutes for the yeast to work.

3. Add salt, butter and the yeast mixture to flour.

4. Knead the dough so that it does not stick to your hands.

5. Wrap soft butter that has been on the table in parchment, form a square, and put in the refrigerator for 4 hours.

6. Put the dough in the refrigerator for 4 hours too.

7. Next, make layers as for the Napoleon cake (8-12).

8. Then cut the finished dough into triangles, add any filling, roll it up, and leave it to rise for 1.5 hours. Brush with egg yolk. Place in a preheated oven at 180 degrees for 20 minutes.