Dough- this is the basis of many culinary dishes, a pleasant to the touch mass that is obtained by mixing flour, water and sometimes other components. There are different types of dough: yeast-free, butter, bread, biscuit, pancake and so on. In a word, it all depends on what you are going to cook, and it is very important at the same time choose the right recipe.

Here are some helpful tips for making your dough perfect. So, if you decide not to go to the supermarket for the dough, but to try knead it yourself, then this information is for you!

• Delicious pies- this is the merit of a good test. It should be fluffy and fit well, so sift the flour, saturate it with air, and be sure to add a little diluted potato starch to it. Then your pies and buns will be soft even the next day!
• In any dough, except for dumplings, puff, custard, shortbread, for half a liter of liquid, you can add a handful (about a heaped tablespoon) of semolina. The baked goods will always be fluffy.
• Add to it, in addition to milk, another half glass mineral water... If it is not on hand, take a teaspoon of baking soda and extinguish it with vinegar. Add to the dough!
• When preparing the dough, exclude any drafts. It dries very quickly and may crust over or simply won't rise. We'll have to redo!
• When you cook yeast dough All ingredients should be warm or at room temperature. If they come out of the refrigerator, it will rise slowly.
• Yeast is most active at a temperature of 30–35 ° C, so it is advisable to slightly warm the liquid for future dough.

Keep your hands dry when working with the dough.

• Before sending the pies to the oven, let them stand for 15-20 minutes. The dough rises better, which means that the pies will bake better.
• If you bake pies on a baking sheet, then do it over medium heat so that the filling does not dry out.
• If you add butter to the dough (yeast and butter), then let it be softened. Melted deteriorates the structure of the dough.
• Cook pies with milk, they are more tasty and aromatic, and the crust after baking is shiny and beautiful in color.
• With an excess of sugar in the dough, the pies quickly brown and even burn. So be careful!
• Fats, softened to the thickness of sour cream, are added at the end of kneading the dough or when kneading it, from this fermentation of dough is improving.
• Put only egg yolks in the dough, then the pies will be more crumbly and tender.
• Roll it out as thin as possible if you are going to bake pies on a baking sheet. The filling will taste better.
• To keep the bottom of the pie dry, lightly sprinkle the bottom of the pie with starch, and then lay out the filling.
• The dough should not be overridden, this will affect its quality. Enough 3 hours, and be sure to ferment in a warm place.
• Yeast dough pies can be greased with milk and sprinkle salt on top, poppy seeds, caraway seeds - as your heart tells you.
• Closed pies grease before baking with a beaten egg, milk, sugar water. Thanks to this, an appetizing gloss appears on the finished cake. The best shine is obtained when lubricated with yolks.
• Pies, which are sprinkled with powdered sugar, are greased at the same time with butter - it gives baked goods pleasant aroma.
• Wrap rolling pin with a clean linen cloth so that thin dough can be rolled out easily.
• If it too wet, roll it through a sheet of parchment.
• If the dough has already come, and you don't have time to create dough products yet, just cover the dough well wet paper.
• If the cake is not removed from the baking sheet, it is separated from the mold with a thread.

Like these ones useful tips! We wish you bon appetite and great pies. And be sure to share these tips with your loved ones - they will come in handy too!