5 tricks so that the dough does not stick to the hands and the table

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Many young and inexperienced housewives do not want to deal with dough, explaining that it is difficult to work with. It is necessary to be able to mix it correctly, besides, everything around can end up in flour, and the cook himself risks being left with his hands up to his elbows in dough.

It turns out that if you know a few simple life hacks, this problem can be avoided.

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Secret one:it is necessary to strictly follow the recipe, observing the specified proportions. Most often, the listed troubles indicate non-compliance with the ratio of the number of products or a violation of the technological process. To prevent this from happening, you should follow the recommended amount of oil and flour; use fresh, high-quality products; knead the dough for a long time; not to violate the deadline (and exceeding it is just as bad as not meeting it).

Secret two:use flour. This tip will help when working with yeast, butter or puff pastry. Any, even elastic workpiece can stick to the work surface or hands. To avoid this, you should dust the table and the rolling pin well with flour.

A few added grams of flour will not spoil the taste of the product, and the dough will become more flexible and it will be much easier to bring the layer to the required thickness.

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Secret three: use oil. Applying a thin layer of oil to the rolling pin, table top and hands will make the process of cooking a culinary masterpiece much easier. However, do not forget that refined oil is better suited for this purpose. If the dough needs to be shaped without rolling out, only your hands should be greased.

The fourth secret:use water When forming products, you need to wet your hands sometimes in water.

This tip is suitable when working with potato or cheese dough. For example, if you need to prepare cheesecakes, zrazy, cheese cookies or buns.

The fifth secret: cooling the preparation in the refrigerator. The dough will be more obedient if it is gathered into a ball, sprinkled with flour, wrapped in cling film and kept in the cold for 15-20 minutes.

Cooled in this way, it will no longer stick to surfaces. If this is not enough, you should use one more, previously listed recommendation for selection.

Dough can stick not only at the stage of rolling into a layer, but also when baking strong>. To avoid this and to be able to easily remove the pastry from the mold, it is necessary to apply a thin layer of fat on it. Oiled parchment will also help, thanks to which the product will easily separate from the sheet or form. Sometimes baking paper is replaced with ordinary tracing paper. In this case, do not forget that under the influence of high temperature, it loses its elasticity and can fall apart.

In addition, you can use a wet kitchen napkin. Having previously prepared it, take the hot form out of the oven and turn it for 2-5 minutes so that steam forms and the pastry easily separates from the bottom and walls.

Pancake lovers are recommended to use a special non-stick pan , additionally adding a small amount of oil to the products.