The pie doesn’t start with the stuffing, it starts with the dough. We tell you how to make the right dough for the best homemade baking.
Can’t give up desserts and spoil yourself with pies and buns? We share recipes, how to prepare and knead dough correctly for homemade baking. Careful: baking will be hard to get away from!
How to make a good yeast dough…
2 glasses of milk
1, 5 spoons of dry yeast.
1/2 glass of sugar
1 teaspoon of salt
2 tablespoons of mayonnaise
6 glasses of flour
3 tablespoons of sunflower oil
How to make dough:
Mix the yeast with two glasses of warm but non-smoky milk and one tablespoon of sugar. Leave the ingredients for 10 minutes.
Add 3 eggs, mayonnaise, salt and sugar to the mixture and whisk all the ingredients well.
Use a mixer to mix the ingredients with the flour, adding it in portions. As soon as a homogeneous mixture is obtained, add the oil. It is better to add the oil last.
Then mix the dough to an elastic state. Optimum time is 10 minutes. Leave the ready dough for an hour so that it rises.
How to make puff pastry correctly
1, 5 glasses of cold water with ice
1 tablespoon of white vinegar
1, 5 teaspoons of cooking salt.
4 glasses of flour, and additionally for rolling out
450 grams of unsalted chilled but soft oil
How to make dough:
Mix cold water, vinegar and salt. Mix until the salt has dissolved. Take the flour and sprinkle it in a large bowl. Pour water into the flour, stirring it with a silicone spatula or wooden spoon.
Mix the dough several times to the shape of a ball, wrap it in a food film and put it in the fridge for 30 minutes.
Draw a 20 centimetre square in the centre of the parchment. Then turn the paper over and align the oil in the middle of the square. Then fold the paper so that the oil is inside as if it were in a bag.
Use a rock to start smoothing the oil to a square shape. Then cut the edges of the parchment so that only the oil square is left. Put the oil in the fridge.
Take out the dough and roll it out to a square of uniform thickness. Then roll it out on each side so that the centre is thicker.
Roll out the oil and place it in the centre of the square of the dough. Fold the thin sides so that they cover the oil. Fill in the corners if necessary.
Press gently on the dough with a rolling pin to mix it with the oil. Take your time and roll out evenly – the oil must be equal to the dough.
Wipe off excess flour and lubricate the surface of the dough with cold water. Fold the right side of the dough in the middle and then the left side.
Rotate the dough so that the closed edge is on top. Then roll out the dough again and grease the dough surface with water. Then fold the dough again and roll it out.
Wrap the dough with parchment, cover with a film and put it in the fridge for one hour.
Take out the dough and repeat the procedure by wrapping the edges twice. Afterwards, put the puff pastry back in the fridge for one hour.
Then divide the dough into two equal parts. Wrap the dough with a film and leave it in the fridge for at least 1-2 hours.
How to knead the dough correctly
A couple of hands and patience are enough to create the perfect dough consistency for future baking.
Put the dough on a flat surface sprinkled with flour.
Start pushing the dough forward by constantly turning it over.
Turn the dough over every 2 minutes and knead until the texture is firm and smooth.
Check if you have rolled the dough correctly:
Smooth dough. At first, the dough looks like shaggy lumpy mass, but it will gradually smoothen out. At the end, the texture should be completely smooth and slightly sticky to the touch.
Keeps it in shape. Take the finished dough ball and hold it for a few seconds. If it keeps the ball shape, the dough is ready.
Mini-test. Push the dough ball with your finger. If the dent fills quickly, the dough is ready. Does that leave a hole? You haven’t done it yet.
How do you roll the dough properly
Use chilled dough
Keep the dough in the fridge for at least 30 minutes. This kind of life jack prevents the dough from cracking and sticking to the rock and the work surface. If the dough is too hard, stretch it a few times to warm it up.
Spray flour on the worktop and the rope.
If you don’t do it, you won’t succeed. For rolling, use a silicone mat that holds the dough well but does not tear it up. Excess flour can be removed with a pastry brush.
Rotate the dough in the process
Rotate the dough a quarter turn every 2 minutes. With this technique, you roll out the dough evenly and prevent cracks and tears.
Roll out from the centre.
Start rolling from the centre to the edges to get an even thickness. Do not press the rock hard, otherwise the dough will break and become as thin as possible.
Regulate carbohydrate intake or replace calorie desserts with dietetic options. Some people think it’s better to give up any carbohydrates. That’s not true. Carbohydrates are part of a balanced diet. Of course, we recommend that you only bet on complex and healthy carbohydrates and not eat harmful empty calories.