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.

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.

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.

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:

• Dough for eclairs
• Dough for pies without yeast
• Dough for khachapuri