You are kneading the dough incorrectly: what mistakes should not be made because they spoil everything
Working with dough is a real art. And not everyone can master it. But, to begin with, you need to understand the main nuances that can interfere at the kneading stage, as well as a detail that will help avoid burning.
The FoodOboz editorial team will tell you about the most common mistakes made when preparing dough for various pastries. The first thing you need to pay attention to is measuring the required amount of ingredients.
The main mistakes that affect the quality of the dough
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Do not use the same measure for liquid and dry ingredients
The most important thing in making dough is to keep the proportions correct. Therefore, liquid and dry ingredients should be measured in different containers. For example, water should be measured in liters in a special container. When it comes to flour, it is best to use a culinary scale.
How to measure liquid ingredients
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Otherwise, there may be a mismatch in proportions. This rule does not apply only if the recipe you are using for the dough you are going to make specifies measuring everything in cups or spoons.
How to measure dry ingredients
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How to measure flour
If the recipe doesn't say the amount of flour in grams or kilograms, but in spoons and cups, you risk your dough becoming dry. The spoon should be flat, just like the cup. You achieve this by removing the excess with a knife.
Preparing the dough
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Do not use a dark-colored baking dish for baking
It may seem silly, but the color of the baking dish makes a difference. A dark mold heats up faster. Therefore, it is more likely that your dough will burn on one side and the middle and top will remain undercooked. Therefore, use baking dishes with brighter colors or clear glass.
Use light-colored baking dishes
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