What do bakers add to the dough to make the pastry “fluffy” and delicious?

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Homemakers will be very grateful to the hostess if she treats them to homemade pastries. Homemade pies and buns are always tastier than store-bought products. However, in order for the dishes to turn out to be of excellent quality, you need to take note of some secrets of professional bakers.

What to add to the dough

Starch

Experienced bakers know that this product can transform the dough, noticeably improving its structure. The fact is that ordinary starch helps the dough become more airy and light.

In addition, such pastries remain soft longer.

Starch can be added directly to the flour. 30 g of powder will be enough for a standard portion of dough.

Semolina

This ingredient will truly transform any pastry, making it more uniform, high-quality and tasty. Semolina can also rid the dough of excess moisture, which can spoil the finished dish.

One large spoonful of groats is enough to transform the dough.

By the way, pastries to which semolina is added can remain fresh for a long time.

Milk

If you are working with yeast dough, then you should use milk, not water, as the basis for the yeast. In this case, the dishes will not only be much tastier, but will also acquire a beautiful shade of color.

By the way, it is thanks to milk that the finished pastries acquire an appetizing crust.