“Secrets” of making the “perfect” yeast dough from professional chefs

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Yeast dough is rightfully considered one of the most difficult to prepare. To avoid hitting your face in the mud, use the proven tips that professionals use in their kitchens.

Details

• To avoid lumps when kneading the dough, add a little salt to the flour.
• Before you start making the dough, take all the ingredients out of the refrigerator in advance, so the dough is guaranteed to rise.
• Use only good quality yeast. If their smell or color is questionable, you can replace this component of yeast dough with half a glass of beer or a glass of slightly fermented sour cream.
• If the recipe requires the use of eggs, the yolks and whites should be added separately.
• The yolks should be added to the dough together with the yeast, while the whipped whites should be transferred to the container with the dough at the end, immediately before baking.
• Semolina should be added to the dough from which you plan to make bread, pies, pancakes or pancakes.
• A tablespoon with a slide of semolina per half liter of liquid will protect your culinary masterpiece from drying out and becoming stale.