Airy dough: video recipe for cooking
Lovers of homemade baking have probably come across a situation where a light meringue loses its shape in the oven, and yeast pies are poorly baked. You can avoid such problems if you know the technology for preparing air dough.
Making puffed protein dough
Protein dough can be used to make cookies, pastries, it is used as an integral part of cakes and pies. In order for products from airy dough to be light and fluffy, you need to know the technology of its preparation.
Puffed dough from proteins is obtained by churning them with sugar using a mixer. No flour is added to the dough, so it turns out to be light and brittle.
To make a fluffy foamy dough, whisk the whites in the absence of fat. To do this, they must be carefully separated from the yolks, and the dishes in which the process of churning the whites will take place must be degreased with hot water, then rinsed with cold and wiped dry.
A properly prepared puffed dough should be 7 times the initial volume of proteins and look like a persistent foam
Before preparing the puffed dough, the egg whites should be cooled to 2 degrees. Otherwise, they will not go well together, and products from the finished dough will be vague and too dense. Prepared proteins need to be knocked down for several minutes at low speed, then increase it slightly and continue the process until the protein mass doubles. Next, cook the dough at a higher speed. In well-knocked proteins, it is necessary to gradually add granulated sugar, crushed nuts, vanillin or cocoa, depending on the recipe, while continuing to beat the dough.
Bake a cake or cookies from a protein dough should be at 110-130 degrees for 30-40 minutes. Then the products must be completely cooled and removed from the baking sheet with a knife.
Airy-protein dough should not stand for a long time, since air is removed from it and it becomes more diffuse. To form products from airy dough, use a pastry bag or a teaspoon, placing them on a greased and lightly floured baking sheet.
Preparation of yeast dough
Yeast dough is used to bake pies, pies, pizza, pretzels, cheesecakes and other baked goods. Prepare the yeast dough in a sponge and non-steam way. To make the dough airy, the yeast is diluted with warm water or warm milk. Cold or hot liquid can stop the yeast from functioning and the dough will not rise.
With the bezoparny method, the dough is kneaded in one step, then put in a warm place so that it fits. After that, the dough is kneaded and allowed to come up again.
For the sponge dough, first prepare the dough (batter). To do this, pour in all the liquid necessary at the rate, dissolve the yeast in it and add half the flour. Dough is placed in a warm place for an hour so that it doubles in volume. Then add baking (butter, sugar, eggs) and salt to it, stir well and pour the remaining flour into it. Knead the dough well so that it is smooth and easily sticks off your hands. After kneading the dough, it is placed in a warm place for a couple of hours so that it finally comes through. When the dough begins to settle, you can form products from it.