10 useful tips when working with dough

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Cookies, cakes, pies, and Soon, the dough will also require some knowledge of working with dough. Of course, every housewife has her secrets, but for young housewives these tips can be a real find.

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So, 10 useful tips:

< li>If there is too much sugar in the dough, the pastry will brown quickly, and the middle may remain raw. So, don't oversweeten!
1. You can't oversalt the dough, because salt dilutes it.
2. Do not beat egg whites in an aluminum dish, because they will darken. The best for this is glass, enamel or stainless steel.
3. The baking powder must first be mixed with flour, and only then added to the liquid ingredients of the dough.
4. In order for the yeast dough to rise, the necessary temperature is 25-32 degrees.
5. Cream and egg whites must be whipped before use, otherwise the foam will settle (it cannot stand for a long time).
6. It is best to brush the finished products with yolk after 5-10 minutes before baking.
7. Liquid jam or jam should not be used for filling – it will leak and burn. To save the situation, starch should be added.
8. Small dough products are baked at a higher temperature. And large ones – at a lower temperature, but longer: then the dough will bake well.
9. To make the dough product soft, it should be covered with a towel while still hot.