Ingredients that will ruin yeast dough: how to add them correctly

Yeast dough is a universal dough for savory and sweet baked goods: pies, cakes, buns, bread. When properly prepared, it is soft, porous, and puffy and keeps longer in its finished form. In addition, it can even be frozen.

The editors of FoodOboz have gathered information and will share with you the main secrets of preparing yeast dough.

Secret 1 - Butter

The main rule is that butter should be added to the dough warm, but never melted and 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 hostesses add it at the beginning of cooking. This should not be done categorically, it violates the texture of the dough. Salt should be added at the end of cooking and preferably mixed with the flour beforehand.

Secret 3 - Yeast

There are two kinds of yeast for making dough: dry yeast and fresh yeast. In general, there is no noticeable difference between them. In the case of the first you make the dough in half the time, in the second, respectively, it is a long process. The only thing to remember is the correct ratio between the two: 1 p of quick-soluble dry yeast equals 25 g of fresh yeast.

Also on OBOZREVATEL you can read the recipes:

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