What are the best tips for making dough?

Creating a dough for plug -in dough may seem intimidating for some bakers, but there are some tips that usually make it easier. The combination of dry ingredients first ensures that the flavors are evenly distributed when it is baked. Furthermore, the fat should come, which should be mixed to form a crumbly dough. It transforms into a smooth texture when the dough is moved. Wet ingredients should be thoroughly mixed into the dough before the baker attempts to knead. If the dough is very sticky, the baker can simply add more flour to give him the right texture.

Strudel dough generally begins with about 2.5 parts of flour and a pinch of salt. It is usually very dense, so no edible soda or yeast is required. Baker should mix salt and flour very thoroughly. During this step, any other flavors should be added to be included in the dough, such as sugar or cinnamon. Usually, sugar and spices can be added to the tasting and a domouk.

Another comes about 0.25 partial oil or butter. The oil should be gently mixed into the flour until the mixture creates crumbs of the size of the peas. The same amount of butter should be soft, but cold and chopped into small cubes before mixing into flour. Either way, the dough on the layer should look like a bowl full of powder peas during this step. Fat is what the dough gives for its density and butter, rapeseed oil and peanut oil are acceptable choices.

A little less than 1 part water usually goes into a bowl. Baker should gently stir the water into the dough on a notch with a fork until everything starts together. At this point, kneading dough with slightly greasy or butter hands helps distribute fats and combine the dough together. Ideally, the dough of the raw layer should be slightly sticky, but not so sticky that the pieces stick to the bakery fingers. If it happens, adding a pinch or two flour to the dough should helpI to create the correct texture.

After the dough is moved, everything left. It can be done on a flat, slightly floured surface with a large roller. The dough should be quite thin after completion, not more than about 0.25 inches (about 0.5 cm). Baker can then fill the notch dough with spicy apples and raisins, currants and pears, cranberries or anything else to enjoy to eat. The filling should be gently packed in the dough and baked until the golden and heating all the way.