The main secrets of cooking delicious pastries. Secrets of Successful Baking

Today it is already difficult to say exactly how and under what conditions such an interesting industry began to develop. culinary arts like baking. delicious recipes home baking are .

The meeting of family, relatives, friends at the festive table is one of the distinctive and best traditions our friendly and hospitable people. Habitual picture public holidays: cheerful animation in the streets and shops, women and men with large bags that are easy to spot the best products gastronomy and confectionery art.

And although the hassle associated with the preparation holiday table, are pleasant, yet they are tedious, especially for those of us who certainly want to pamper loved ones. some delicacies, show off your culinary art and hospitality.

Kulebyaka with ground beef

Kulebyaka - one of the species closed pie with complex filling, traditional Russian dish. Recipe with step by step photo look at this one.

Often by preparing holiday dinner or dinner, having spent a lot of time and effort on this, by the time of the common meal the hostess is so tired that she is not able to take part in the general fun.

But hospitality and good mood are very important at a dinner party. That is why in the Baking section are collected best recipes, passed a qualitative selection and tested by the most skillful housewives, and therefore deserved wide popularity.

Before preparing any sweet dish, every housewife thinks about how much time she will need, how high-calorie the food will be, and whether she can cope with the preparation and decoration of a cake or pastries. That is why we found it advisable to indicate in each recipe such points as the complexity and cooking time, as well as the calorie content of a particular dish. Focusing on these footnotes, any housewife can easily calculate their strengths and capabilities.

The ability to decorate and serve a dish, giving it a seductive look, beautifully, conveniently and neatly laying the table is an essential requirement of the science of nutrition and culinary art.

Puff pastry chicken

For a step-by-step recipe for such a chicken coop, as in the photo, see. Even our grandmothers and great-grandmothers baked delicious pies and buns, pampered their loved ones with a variety of sweet dishes, this tradition has not become outdated to this day. Despite the fact that at present confectionery and products from yeast dough can be purchased at a cafe or in a store, yet many modern girls and women prefer to bake in their kitchen. Such a desire is quite justified, because food prepared by oneself is always tastier, therefore - bon appetit!

Culinary secrets. The Art of Baking

Fundamental point in baking and finishing confectionery, as well as products from yeast dough is a culinary fantasy. However, without all the necessary baking tools at hand, making a truly beautiful product is quite difficult. This chapter will be useful not only for novice housewives, but also for people who are baking quite professionally.

Containers of various shapes and sizes, rolling pins, spatulas, whisks, strainers - this is just a small list of what you may need when baking.

In addition, not many people know about the wide range of products that can be skillfully used not only for baking, but also for finishing products. But this list can be continued indefinitely.

The quality indicators of products are also an important point when baking products, since it is on them that not only the taste often depends, but also, which is very important, the appearance of the cake, pastry or pie. Therefore, having decided to get acquainted with the basics of culinary art, a novice hostess should especially know all the subtleties and secrets of such a difficult, but at the same time extremely useful and exciting activity as baking.

Cooking is considered to be the most ancient art form. As man developed and civilization developed, cooking improved more and more. If a primitive man could cook something primitive, for example, string meat on a rod and fry over a fire or bake fish on coals, then modern culinary specialists cook the most complicated dishes, bake cakes that are more like works of art than products intended for human consumption.

In order to cook skillfully, and most importantly, tasty, it is necessary to observe proportions, that is, all the nutrients that a person receives by eating a certain dish must be in food. In addition, food must satisfy the taste, olfactory and visual sensations of a person. As they say skilled chefs, "before our mouth pleases, the dish must caress the eye." Even Academician I.P. Pavlov said that a person should enjoy food. According to the above, the importance of culinary art cannot be underestimated.

Cooking requires a lot of diligence, care, precision, cleanliness and order. These requirements are important because the taste of a dish, drink or baked product quite often depends on subtle, hardly perceptible details. That is why there are no trifles in cooking.

One of the varieties of cooking is baking. baked and fried products available on our table both on weekdays and on holidays. In this regard, the products themselves are simple (bread, long loaf, roll) and quite complex, requiring some skills, skill and patience (cake, cake, cupcake, roll).

For baking pies, cakes, muffins, pretzels and other products, you will need a lot: dishes, appliances, and most importantly, products.

Pies with meat

Pies can be cooked therefore step by step recipe with photo - . In order to be able to clearly navigate among the whole variety of fats, flours, creams and impregnations, you need to get to know them better. So, let's begin.

Crockery and utensils. Surely, much of what we will discuss below is available in your kitchen, you will definitely need many appliances, and you can do without some of them.

For work you will need:

sieves of different sizes (hair and metal), which are useful for sifting flour, straining various liquids, mashing, etc.
wooden rolling pins of different diameters for rolling out dough, marzipan mass, chopping nuts
wooden boards of different sizes for cutting dough, cutting finished products, etc.
wooden spatulas and spoons for working with dough
metal baking trays with high and low sides for baking biscuits and pies
metal sheets for baking cakes, cookies, pies, bagels, etc.
metal molds for cakes and Easter cakes of different diameters
frying pans of different diameters for baking cakes
metal molds for baskets, cupcakes, tartlets
metal pizza molds
metal graters for grating cheese, chocolate, butter, various fruits and vegetables, for peeling oranges and lemons
colanders for washing food
mortar for grinding nuts, poppy seeds, sugar, etc.
mixer for whipping cream, proteins, creams
spirals, whisks, whorls for whipping cream and proteins
food grinder
enameled and aluminum pans of different diameters
metal grate for laying out baked goods during cooling and glazing
kitchen knives, circular, serrated, as well as curly notches of different diameters for cutting dough and finished products
brushes for lubricating products with yolk, sour cream, melted butter
confectionery syringe with various nozzles
parchment paper

Products used in baking

This list includes: flour (wheat, rye, potato, etc.), fats (margarine, butter and vegetable oils, cooking oil, melted fat), milk, eggs, sugar, honey, spices and more.

FLOUR. For the production of flour, wheat and rye are usually used, and to a lesser extent barley, rice, buckwheat, corn, etc. Confectioners usually use wheat flour. But sometimes the recipe calls for rye, buckwheat or potato.

Wheat flour. It can be of several types: grits, the highest, first and second grades and wallpaper.

Krupchatka it is the highest grade of flour. It is valued because the dough, kneaded from grains, swells additionally.

Premium flour fine grinding powder. Such flour is quite low in fiber and minerals.

Flour of the first grade the same soft powder as the previous one, only darker in color, because it has a lot more grain shells.

Flour of the second grade has an even darker color and coarse grinding.

Whole flour the result of low grinding, without sifting bran.

Rye flour. This type of flour is divided into seeded, peeled and wallpaper. Seyanaya is the highest grade, peeled is medium, and wallpaper is the main one.

Flour must be sifted before use. This is done not only to remove unnecessary impurities, but also to ensure that it is saturated with oxygen. Dough made from this flour rises better. The flour should have a yellowish-white color and a pleasant smell. If the flour is caked in lumps and has a musty smell, it cannot be used to make dough.

FATS. Fats are the main source of thermal energy, which is so necessary for the life of the human body. These are complex organic compounds extracted from milk or from fatty tissues of animals, as well as from oil plants. Fats should be used in amounts that are most favorable for replenishing energy costs.

Vegetable fats. They are obtained from the seeds of oil plants by pressing or extraction. In cooking, sunflower, cottonseed, olive, soybean, corn, walnut and mustard oils are used.

Sunflower oil obtained from sunflower seeds. It can be refined or unrefined, as well as deodorized.

Olive oil extracted from the fleshy part of the fruit olive tree and from the nucleus of his hard bone. He has a soft delicate taste and pleasant aroma.

cottonseed oil obtained from cotton seeds. Refined and deodorized, this oil has good taste and straw yellow.

Soybean oil extracted from soybean seeds by extraction or pressing. This oil has a good taste and pleasant smell. As a result, it has become widely used.

Mustard oil obtained from the seeds of white or gray mustard. After thorough cleaning, it acquires a pleasant, mild taste.

Corn oil extracted from corn kernels, refined and sometimes deodorized.

Margarine. The main raw materials for the production of margarine are various vegetable and animal fats. Raw materials are subjected to the process of hydrogenation and deodorization. Depending on the feedstock, margarine is divided into table and kitchen margarine.

Butter. According to its taste, aroma, nutritional value, butter (cow's) butter is considered the best and most valuable dietary fat. According to the method of preparation, this oil is divided into butter and ghee.

Yeast. Used to make yeast dough different kinds yeast. According to the method of manufacture, they are divided into pressed, dry, dry instant. Pressed yeast cannot be stored for a long time, they have a short shelf life. Recently, many housewives, especially those who have little free time, prefer to purchase instant dry yeast. With them, there is less trouble, and the dough rises faster.

Spices and seasonings. To improve the taste, aroma and color of baked products, culinary specialists and confectioners use all kinds of spices and seasonings. In order to better understand them, you need to know them better.

Salt. It is the main seasoning necessary for every person. According to the method of extraction, salt is rock, self-sedimentary, boiled water and sea salt. By the nature of processing, fine-crystalline boil-down, ground of various grinding sizes, grain and crushed. For cooking, coarse salt is used, and the smallest (zero grinding) is served at the table.

Black and white pepper. These are the dried seeds of a climbing tropical shrub, collected in varying degrees of maturity. They differ from each other not only in color, but also in the sharpness and sharpness of the smell.

Allspice. Its appearance resembles black, but unlike black it has a stronger spicy aroma, reminiscent of the smell of cloves and cinnamon.

Red pepper. It's a fruit herbaceous plant, in appearance resembling a large pod, which, depending on the variety and stage of maturity, is dark and bright red, orange, yellow, and green when unripe.

Vinegar. The most common and widely used varieties of vinegar are: table wine, prepared from alcohol or from grape wine, a flavored tarragon vinegar infused with tarragon leaves.

Acetic essence getting divorced boiled water(3-5 g of essence per 100 g of water). Some confectioners themselves flavor the vinegar by infusing it with blackcurrant leaves, celery, lemon peels, etc.

Lemon acid. It is odorless and is added to those dishes where the smell of vinegar is unacceptable. It is put into dough products, compotes, jelly, etc.

Vanilla and vanillin. Vanilla is the fruit of an orchid. It is removed in an unripe state and dried. Appearance vanilla resembles a pod, inside which are very fragrant small seeds. Vanillin is a synthetic substitute for vanilla. Mixed with powdered sugar, it is called " vanilla sugar».

Carnation. This is an aromatic spice, which is the dried unopened flower buds of the clove tree. Cloves are used in strictly moderate amounts, because even the smallest dose of this spice gives the dish a strong aroma.

Kolyuria. This plant is found in Altai. Its smell is very reminiscent of the aroma of cloves. In cooking, dried and powdered roots of this plant are used.

Cinnamon. It is the bark of shoots of a tropical cinnamon tree, peeled from the top layer. This bark is dried and used in the form of pieces or powder to flavor certain dishes.

Saffron. These are the dried stigmas of the flowers of the bulbous plant. It gives flavor to food spicy taste and yellow coloration. Before use, saffron is infused in an alcohol solution or in boiling water. It is added to the dough during kneading.

Anise and cumin. These spices are very similar in taste and purpose and are interchangeable.

Nutmeg. These are peeled and dried seeds of the nutmeg tree, having burning taste. Nutmeg is put into the dough during kneading.

Ginger. It is a peeled and dried small root of a tropical plant, which has a very pleasant smell and burning taste.

Cardamom. The fruit of a tropical plant of the ginger family. It is a nut, inside of which there are seeds that make up the main value of cardamom.

Mint. This plant is ubiquitous. Both fresh and dried mint leaves are used in cooking.

Coriander. The dried seeds of the plant of the same name, which are used in bread making.

Sugar, honey, molasses. All these products are carbohydrates, the main substances, without which human body cannot exist.

Sugar. In cooking, sugar is the most common and most used product, since without this sweet and extremely useful product you can not cook any cake or cake.

Honey. This is a bee product. Honey collected by bees from one type of plant is called flower honey, and honey from different flowers and herbs is called combined. Flower honey is divided into heather, acacia, buckwheat, linden, clover.

Syrup. This product is made from starch by saccharification. In the finished form, molasses has a viscous consistency and is colorless or pale yellow.

Jam, jam, jam. All these sweet masses are boiled from berries, fruits and sugar. They differ from each other in consistency, the method of processing ingredients and the method of cooking.

Jam. It is a composition obtained by boiling fruit or berry puree with sugar. It is both thick and liquid.

Jam. This product can be made from any berries and fruits with added sugar. The fruits are sorted, washed, then sugar syrup is prepared and then jam is made.

Jam. It usually has a jelly-like consistency. All berries and fruits from which it is prepared must be boiled soft.

Preparation of products for baking

Before using the above products for baking, they must be pre-treated. Each ingredient is processed differently. Some need to be washed and cleaned, others - sifted, others - dissolved in warm water or in milk.

Flour. Before use, the flour must be sifted to remove excess impurities, as well as to enrich it with oxygen, which contributes to a better rise of the dough.

Sugar. This product should be clean, white and crumbly. Sometimes in recipes there is powdered sugar, which is used for sprinkling finished products, and is also used instead of sugar.

Milk and dairy products. Natural whole milk is used in the preparation of creams and dough. If instead whole milk dry is used, it must first be sifted. Before whipping, the cream is well cooled. Sour cream should not be sour and have foreign odors and taste.

Fruits, berries, candied fruits. Fresh, canned and glazed berries, fruits and candied fruits are used in the form of fillings, as well as to decorate baked goods.

glazed fruit prepared from fresh fruit. To do this, they are boiled in sugar syrup and then dried. In finished form, these products must be in their original shape and have a gloss.

Candied fruit made from fruits, citrus peels, watermelons, melons, taken whole or cut into pieces. They are lightly boiled in a thick sugar syrup, then dried a little and boiled again. The last step is drying.

Almonds and nuts. If the almond is in the shell, then it should be lowered briefly into boiling water. After that, remove the brown shell and dry.

Hazelnut to remove the husk, as well as for frying, they are scattered on a baking sheet and put briefly in the oven. Then the nut is poured into a cloth bag and rolled between the palms, removing the husk.

WITH walnut first remove the hard shell, then put it for 12-15 hours in salted water in order to remove the thin husk. After that, the nuts are washed in clean water to remove the salt.

pistachios cleaned in the same way as almonds.

Peanut peeled from the hard shell, and then peeled like a hazelnut.

Eggs and products from them. Having prepared the required number of eggs according to the recipe, do not immediately break them into the bowl where you will knead the dough. It is better to break them into a separate bowl, as among fresh eggs may also be corrupted. It is better to prick the eggs with a knife, and not on the edge of the dish.

Melange. It must be thawed in a water bath before use. Then strain and use immediately.

Egg powder. It is first sieved, then poured in a little cold water, stir thoroughly so that there are no lumps, and then pour in the rest of the water. After 25-30 minutes, the solution is ready for use.

12.5 g of egg powder and 30.5 g of water correspond to the weight of one medium-sized egg.

Food acids, dyes and baking powder. food citric and tartaric acids are considered. They are preliminarily dissolved in water and introduced into syrups in order to protect them from sugaring, and into dough to improve the taste. Food colorings used for coloring creams, fondants, jellies, glazes, etc.

Food colorings are of both plant and animal origin. Among them one can name carmine, saffron, indigo, safflower, synthetic amaranth, yellow naphthol, indigo carmine etc. In addition, burnt sugar, coffee, cocoa, fruit and berry juices are used to tint products.

baking powder baking soda and ammonium carbonate are considered.

Homemade baking. Culinary Secrets baking

Today it is already difficult to say exactly how and under what conditions such an interesting branch of culinary art as baking began to develop. Recipes for delicious homemade cakes are here. The meeting of family, relatives, friends at the festive table is one of the distinctive and best traditions of our cordial and hospitable people. The picture of the holidays is familiar: cheerful animation on the streets and in shops, women and men with large bags, in which it is easy to find the best products of gastronomy and confectionery art. And although the chores associated with preparing a festive table are pleasant, they are nevertheless tedious, especially for those of us who certainly want to spoil loved ones. some delicacies, show off your culinary arts…

Review

This article contains "grandmother's secrets" of making dough, tasty and other useful culinary tips hostesses. And despite the fact that these secrets have been around for many years, they are still relevant. Each hostess will definitely learn something new from them.

These useful tips were sent by reader Larisa Chernykh, who has been collecting them since the Soviet cookbooks and judging by her wonderful recipes successfully applied in practice.

Flour must be sifted through a sieve before use. It is saturated with air, and the products are more magnificent.
If you need to dilute the flour, for example, in water or milk, gradually pour the liquid into the flour and stir, and not vice versa.
Use for kneading the dough, if possible, water specially chilled in the refrigerator.
Pour 30-40 grams into the dough prepared for vegetable oil and stir so you don't need to re-grease the pan when baking pancakes.
Yeast dough will not stick to your hands if you first rub a few drops of vegetable oil into the skin of your hands.
The more fat in the dough and less liquid, the more crumbly the products are.
If starch is added to the dough (on soda), then finished goods become crumbly.
Biscuit dough must be kneaded very carefully and not for long, as it will settle, and it will turn out not lush. Biscuit dough cannot be stored. Once kneaded, bake immediately. If you bake several in turn biscuit cakes put the dough in the refrigerator.
When making shortbread dough, it is recommended to mix flour with other products for no longer than 2-3 minutes, otherwise a “tight” dough will form, the products from which will be hard.
Lack of sugar in shortcrust pastry negatively affects the finished products: they are hard and slightly crumbly.
If the products are prepared with a fragrant filling, then there is no need to flavor the dough itself.
With an excess of sugar in the dough, the baked products quickly “blush” and even burn. With a lack of sugar, the products turn out to be “pale”.
If soda is transferred to the dough, then the product turns out to be dark in color, with bad smell and taste.
In order for the soda to be completely neutralized, when kneading the dough, it is necessary to add to it citric acid, after dissolving it in water (or lemon juice). Such a dough cannot be stirred for a long time, as it quickly compacts and does not fit well.
The dough must be kneaded in an absolutely clean bowl so that there are no foreign smells and tastes in it.
Before putting the raisins in the dough, it must be cleaned of the stalks, washed and dried on a clean napkin. If this is not done, then voids form in the dough around wet berries, which spoil the product.
The surface of the table on which the dough is cut is recommended to be greased with vegetable oil or sprinkled with flour. Then the dough will not stick to the table.
The dough, when not kneaded very tightly, always sticks to the hands. But it rolls well with a bottle filled with cold water.
Thinly rolled dough can be easily transferred to a sheet if the dough is lightly sprinkled with flour and screwed onto a rolling pin, and unrolled on a baking sheet.
Before pinching dumplings or dumplings, lightly moisten the edges of the cakes.
The dishes in which the dough was washed first with cold and then with hot water.

So that the dough does not burn when baking in the oven, sprinkle a little salt under the mold or substitute a frying pan filled with water.
Never bake on high heat. In a hot oven, the outer part of it will become hard, but inside it will remain raw. To prevent this from happening, you must preheat the oven, but do not heat it up, and bake the cake at a moderate temperature.
Do not shake or move the baking sheet or mold while baking cakes or other products.
During baking or any dough products, the oven must not be opened for the first 10 minutes, as the dough will settle and not turn out magnificent.
If any part of the pie starts to burn, cover it with oiled paper.
For baking yeast non-rich products, the temperature should be 250-270 degrees, rich - 220-240 degrees, nut rolls - 180-200 degrees. Products from biscuit dough baked at a temperature of 200-220 degrees, from puff - 250-260, from sand - 220-240 degrees.
You should know that small products withstand higher temperatures and bake faster than large ones.
If there is no thermometer in the oven, then approximately the temperature can be determined by throwing a pinch of flour there. If the flour turns yellow and darkens after 30 seconds, this means that the temperature in the oven or oven is approximately 220-240 degrees. If the flour thrown into the oven instantly. charred, the temperature reaches about 270-280 degrees. When the flour turns yellow gradually, this indicates that the temperature in the oven is 180-200 degrees.
Before baking, puff pastry products must be cooled in the refrigerator, but not frozen. Lay the prepared products on a baking sheet moistened with cold water, without lubricating it with oil. Products should be placed in hot oven(not lower than 250 degrees) chilled.

Finished dough products

The readiness of the baked product can be easily determined by piercing it with a thin wooden splinter: if the product is ready, the removed splinter will be dry, and if not ready, dough particles will remain on the removed splinter.
The finished baked product is slightly behind the edges of the mold. If the product is not baked, then it fits snugly to the edges of the mold.
The baked dough is easier to take out of the mold if it cools a little and then takes it out.
Products from, which rise perfectly during baking, after removing them from oven, quickly settle. Drafts should be avoided.
If it burns, let it cool, and then carefully run it over it several times with a fine grater and sprinkle with powdered sugar on top.
After the cake is taken out of the oven, it must be kept in the kitchen, and not taken out to the cold so that it does not settle.
To cut a crumbly cake, you need to heat the knife by lowering it into boiling water.
Stuffed will taste better if it stands for at least half a day.

Glaze, cream

Icing for cakes and cookies can be dyed red with beet juice, yellow with carrot or orange juice.
To get a smooth surface when placing the icing on the cake, you need to dip the knife in hot water and quickly smooth the icing. Before pouring the icing on the cake, it is recommended to lightly sprinkle it with starch. This will keep the frosting from spreading.
The glazed product does not get stale for a long time and therefore is well preserved.
If the sour cream used for the cream is liquid, then you need to pour it into gauze, and put the gauze in a colander. Place the colander on the pot. Cover everything with a lid and put it in the refrigerator. Leave for 5-7 hours. Excess water will drain during this time, sour cream will become thick and easy to beat. From such sour cream you can make a cream for.

nuts

Walnuts for cakes and pastries are recommended to be slightly ignited in the oven before use, which makes them taste good.
Walnuts go rancid quickly, so they should be stored in a cool, dry place.
In order to remove the thin brown shell from the almonds, put them in boiling water for a few seconds. If the shell of the almond separates when pressed with the fingers, it is immediately removed from the water, otherwise the quality of the nuts will deteriorate.

Breading should be done immediately before deep-frying, otherwise the breading will get wet, and the finished product will not have the proper look and taste.
Fat spatters less if you sprinkle a little salt into the pan.
Before frying pancakes, rub the pan with salt (only if it is not coated with a non-stick or Teflon coating).
To make the pies rosy and soft, as well as fried inside, they should be fried in a closed pan.
To get more fragrant, in vegetable oil or vegetable fat you can add melted butter (for 1 kg of vegetable oil 300 g of melted butter, and for 1 kg of margarine - 200 gr.).
Butter will not darken when frying if you first grease the pan with vegetable oil.
Do not overheat vegetable oil when frying food. This will not provide any benefit, but will reduce culinary qualities the finished product, as too hot oil, vegetable fat or margarine starts to smoke and gives the fried product an unpleasant smell of smoke and a taste of bitterness.

If olive or sunflower oil has become cloudy or has an unpleasant odor, you need to put in oil table salt based on 1 liter of oil 1 teaspoon of salt. After 3 days, the oil must be poured into another vessel, and a cloudy precipitate with salt will remain at the bottom of the first.
It is good to hold dried mushrooms for several hours in salted milk, then the mushrooms will become as fresh.
The curd may be raw. Raw cottage cheese wrap in gauze or a napkin, put on a plank, pressing down with a load. Excess liquid will flow out.
The peel from apples is easily removed if they are dipped in boiling water for 2-3 seconds.
If the zest from a lemon, orange, tangerine has to be removed by hand, then this must be done with a grater.
Lemon and peels can be stored for many months in a closed metal or polyethylene lid glassware in sugar.
A saucepan in which milk has been boiled is easier to wash if cold water is poured into it for a while.
If the milk in the saucepan is burnt, sprinkle the bottom of the saucepan with salt and let it sit for 1-2 hours. Then rub with a plastic vehkot (washcloth).

Greetings to all my readers and friends! I recalled such a saying: "The hut is not red with roosters, but the hut is red with pies." Today we will bake delicious pies. But there will be no pie recipes. I will tell you the secrets of baking pies. At experienced hostesses For a long time everything has already been debugged, but for beginners, perhaps these tips will come in handy.

Agree with me: when the house smells of baking, it gives the impression of comfort and warmth. Not only your relatives rush to such a house: husband and children, but also friends, probably, will try to drop in once again and taste your delicious pastries.

Whoever bakes dough or makes cakes knows how many different wisdoms you need to know in order to end up with a masterpiece of culinary art. It is these insignificant nuances that sometimes help us out.

At one time, my aunt told me: “For the dough to be good, you need to sweat 33 times while kneading it.” Why sweat? Yes, because before the dough was made in large volumes, since the families were large. Therefore, kneading the dough required certain physical efforts and time. It is now food processors and bread machines that have greatly simplified the process of kneading dough. And literally 30 years ago, they didn’t even know about such miracles, because they didn’t exist in ordinary families.

I remembered this saying to the fact that when preparing yeast dough it is very important to knead it well. (You can find out the recipe for yeast dough.) It is during kneading that the dough is enriched with air and then it rises more easily.

When kneading the dough, milk or water should be warm, but not hot. They are added to the flour in a thin stream, while stirring with a wooden spatula. Then the dough will be without lumps.
The kneaded dough is covered with a cotton towel on top, so the dough “breathed easier”.
Yeast dough does not like drafts, so the finished kneaded dough is placed in a warm place. If the apartment is cool, then the container with the dough can be placed in a dish with warm water by periodically adding hot water.
Or you can do it differently: put the finished kneaded yeast dough in plastic bag and put in the refrigerator for 1-2 hours.
Put the cut products on a heated baking sheet or a mold greased with oil.
Do not put the cake immediately in the oven - let it "come" for 15-20 minutes. Only after the cake has risen and becomes fluffy, grease it raw egg or oil and only then put the baking sheet in the oven for baking.

Secrets for dough additives

Sometimes added directly to the dough various additives and fillings: raisins, nuts, poppy seeds, berries, etc. There are also certain secrets so that they are evenly distributed over the dough or not spread over pastries.

If you want to prepare dough with raisins, then rinse the raisins first in hot water, dry it on a towel, sprinkle it with flour and only then add it to the dough. Then the raisins will be distributed evenly over the dough and will not settle to the bottom.
If you add nuts to the dough, it is better to pre-dry them slightly in the microwave or fry them in a dry frying pan. Peanuts should be skinned before you put them in the dough.
If you do sweet pie with berries, then sprinkle the berries with 1-2 tablespoons of starch. And if you make an open sweet pie with jam or marmalade, oh sweet stuffing add better 1-3 tablespoons of flour. Then, when baking, the filling will not boil and will not run over the sides of the pie.
It is better not to add soda and vanillin to the dough than to pour it, otherwise pies or cakes will not be tasty.
Before introducing vanilla sugar or citric acid into the dough or cream, dilute them with warm water. This will evenly aromatize the entire mass.

Cake baking secrets

You think you put the cake in the oven and that's it? Here, too, there are little secrets on which the final result also depends.

Try not to open the oven during baking, especially if you are baking a cake or cakes from choux pastry. The temperature from the open door immediately decreases and especially the custard dough immediately “falls down”. Watch the process through the oven door.
The most optimum temperature for baking pies - 180 degrees, and the baking time is at least 20 minutes. But each oven works differently, so you always need to adapt to your oven.
To make the cabbage pie successful, try not to open the oven for the first 15 minutes when baking it.

The cake is baked - what to do next?

Of course, we must first make sure that our cake is really baked. If these are small pies or cheesecakes, look from below: if the cake is baked, then there will also be golden brown. But the readiness of a large pie can be determined by sticking a match or a toothpick. If it turns out to be dry and the rest of the dough does not stick to it, then the cake can be removed from the oven.

Never take the baked cake out of the mold immediately, let it cool down. But do not leave it for a long time, from this it becomes wet and smells of iron.

If ready pie stuck to a baking sheet or form, hold the sheet over the steam, then it will be easier to get. And if this does not help and the cake does not come out, then wrap the baking sheet or form for a few minutes with a damp towel or place it in a saucepan with cold water.

And more little secrets for a delicious pie

The biscuit will be much more aromatic if the dough is cooked not on, but on orange juice.
Apples in a pie will bake faster if put in the oven clay pot with hot water.
The cottage cheese cake will turn out tender and airy if the cottage cheese is rubbed through a sieve before use.
In order for the cream to whip well, it must first be cooled and then whipped by placing a container of cream on ice.
In order for the baking to acquire a fragrant nutty smell, you need to sprinkle the previously prepared form with ground hazelnuts.

We are all cooks and cooks to some extent, and each of us has our own secrets of baking pies. I would love to know your secrets. Please share them in the comments.

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With wishes of good health Taisiya Filippova

For me, a cozy home has always been associated with the smell of freshly baked goods. And this is not surprising: my grandmother, a chef by profession, baked pies, buns and buns for us almost every day. Over time, I began to help her, and she willingly shared her secrets on how to make the pies tasty and airy, and the pastries did not get stale for a long time. Now my eldest daughter is very fond of not only eating pies prepared by me, but also actively helps to make the dough.

To make your dough tasty and airy, you need to follow only a few simple rules. I will tell about them today.

Secret 1.

taste of dough and finished baking directly depends on the products used for its kneading. Most often, yeast dough is used to make pies. There are many options for its preparation, but its composition necessarily includes flour, yeast, butter, sugar and liquid. You can add eggs if you wish, but I rarely do this, because. they weigh down the dough.

Choose oil according to your personal preferences: butter will give the pastry a delicate flavor, and vegetable (sunflower or olive) will make the dough more airy. Personally, I don't like the taste of margarine, so I never use it to make pies. The oil should be as fresh as possible, without additional odors and flavors.

Sugar is needed so that the yeast can eat. Its excess, as well as its deficiency, will not allow the yeast to raise the dough to the desired volume. Therefore, depending on the type of baking, the amount of sugar must strictly correspond to the recipe. The brown look will give the dough an extra flavor, while the white one gives only sweetness.

Flour must be of the highest grade with a gluten content of at least 24% (look for information about it on the package). The whiter the flour, the higher its grade, the better it is suitable for baking. In baking bread or cereal buns, you can use flour and reduced grade. The rye variety makes the dough denser, while the buckwheat, corn, etc. types of flour give baking extra flavor which may not be useful when making homemade bread.

I have not used pressed yeast for a long time - I prefer dry instant yeast like "Soft Moment" to them. Unlike the living ones, I never had misfires with them. The only thing is that they cannot be kept open and you must definitely look at the date of their release.

Milk, if I use it as a liquid, should be as fresh as possible. It is better to use milk from local producers with a shelf life of no more than 3 days to prepare the dough.

Secret 2.

Before kneading, I take out all the products from the refrigerator and warm them up to room temperature. I dissolve the butter until soft and never melt it on fire, because. it changes its taste. I warm milk or water slightly to 35 degrees (it should be warm to the touch) - if you heat it more, it will not kill the yeast. By the way, it is better to use carbonated water - this will make the pies soft and airy. Flour must be sifted.

Secret 3 .

Properly mixing the ingredients is one of the most important steps in its preparation.

First, mix all the dry ingredients: flour, sugar, salt, yeast, spices (vanilla sugar, cinnamon, etc.). Separately, beat the liquids: milk, butter and eggs - and only then gradually add them to the dry ones, gently kneading the dough so that lumps do not form. The dough should be thoroughly kneaded with your hands, sprinkled with flour or covered with a damp cloth, removed under the lid and left alone for an hour. After an hour, it should be kneaded and left to approach again. Never leave the dough for more than 2.5 hours - this will significantly impair its quality.

Secret 4.

It is better to cut the dough in a room with a constant temperature without drafts. Yeast dough is very capricious, and any changes wind it up and do not allow it to rise well. For pies, cheesecakes and buns, divide the whole mass into small balls the size of egg. If you plan to make one large pie, gently stretch the dough with your hands on a floured board. I never use a rolling pin to roll out yeast dough. additional pressure compresses the blanks and makes ready-made pies thin. Never add more toppings than can fit in the patty: you will not pinch the patties properly and will cause them to crack. To determine the amount of filling, I am guided by the rule of 2 centimeters: the filling should recede from all edges of the cake by 2 centimeters.

Secret 5.

Do not preheat the oven to more than 180 degrees. A low temperature, although it will increase the baking time, but the pies will rise and bake evenly. Usually to get golden brown there is no need to lubricate the workpiece with something, but if you want to achieve a dark shiny surface, grease the pies with egg, milk, butter or even plain water.

During the first 10-15 minutes of baking, it is better not to open the oven so that there is no influx of cold air.

Immediately remove the finished pies from the oven, transfer to a wire rack and cover with a clean towel. Be sure to keep them covered - so they do not get stale for a long time.

But the most important secret is to cook with love and good thoughts. Then even such a capricious dough as yeast dough will please you with a tasty and healthy result.

I came across an article about the secrets of successful baking. And it’s really interesting why the cake doesn’t always turn out airy, tender?
The author talks about the secrets of his grandmother. Maybe someone else will find these secrets useful.
So, the secrets of successful pies and cakes.

Sometimes the dough sticks to your hands, there is little flour ... But if you add more, there will be no airiness, the dough will be steep. What's the way out? Usually the dough is rolled out with a rolling pin. If you pour cold water into a glass bottle, then such an uncooked dough will roll out very easily.

If you grease your hands and the cutting table with vegetable oil, no dough will stick. Add a little vegetable oil to the pancake batter and you won't need to grease the pan anymore.

Thin dough is easier to roll out if the rolling pin is wrapped with a clean, ironed linen cloth. If the dough is very wet, it is easy to roll it through parchment paper to the desired height.

To get airy and light crumbly unleavened dough, you need to add a spoonful of cognac. IN biscuit dough it is very good to add a little starch - the finished products will also be crumbly.

Biscuit dough has its secrets. Egg-sugar mixture should not be mixed with flour for more than 15 seconds! Otherwise, the dough will settle, and the biscuit will be dense, not airy.

And in shortbread dough, flour should be mixed with other ingredients for no more than 2-3 minutes. Otherwise, the dough will be too dense and hard.

Yeast dough for fried pies should be of a weaker consistency than for baked ones. Only then do they turn out soft and airy.

To make the pastries airy, the form needs to be filled only halfway. This applies to biscuit and yeast dough.

When laying out your yeast dough cake on a baking sheet or in a mold, leave voids around it, the cake will bake better.

Choux pastry and dough, in which there are a lot of proteins, cannot be shaken and moved in the form or on a baking sheet, the products will immediately settle.

Puff pastry also has its own secrets. Before baking, it should be cold, the butter in such a dough does not have time to melt, and the dough has time to rise. And you need to lay out products from puff pastry on a sheet moistened with cold water. Then such products will be easily removed after baking. Puff pastry is baked at a temperature of 210-230 degrees. At a higher one, it hardens, at a lower one, it does not blush, it becomes dry.

So that the dough does not burn in the oven, a little salt is poured under the form. If the products begin to burn, cover the top with wet paper.

Yeast dough does not like to sit in the oven for a long time, it turns out dry. If you have pies or buns, bake them for no more than 20 minutes at a temperature of 180-200 degrees. If a pie with a finished filling - no more than 30 minutes.

Any pastry, except for the one from which you will make a roll, must be allowed to cool, only then it is removed. To make it well removed from the mold, pull it out of the oven on a wet towel. Rolled dough needs to be cooled only slightly. If it cools down completely, you won’t roll the roll anymore, everything will break.

Decorate with cream, icing, fruit, etc. ready-made cakes and cakes can only be completely cooled.

How to check if the products are baked? On finished biscuit or yeast dough, press gently with your finger. If the product is completely and quickly restored, and the volume does not decrease, you can congratulate yourself - your cake was a success!