Grandma's secrets: useful baking tips and more. Secrets of Successful Baking

This article contains "grandmother's secrets" of making dough, tasty and other useful culinary tips hostesses. And despite the fact that these secrets have been around for many years, they are still relevant. Each hostess will definitely learn something new from them.

These helpful tips sent by reader Larisa Chernykh, who collected them from the Soviet cookbooks and judging by her wonderful recipes successfully applied in practice.

• Flour must be sifted through a sieve before use. It is saturated with air, and the products are more magnificent.
• If you need to dilute the flour, for example, in water or milk, gradually pour the liquid into the flour and stir, and not vice versa.
• Use for kneading the dough, if possible, water specially chilled in the refrigerator.
• Pour 30-40 grams into the dough prepared for vegetable oil and stir so you don't need to re-grease the pan when baking pancakes.
• Yeast dough will not stick to your hands if you first rub a few drops of vegetable oil into the skin of your hands.
• The more fat in the dough and less liquid, the more crumbly the products are.
• If starch is added to the dough (on soda), then the finished products become crumbly.
• Biscuit dough it is necessary to knead very carefully and not for long, as it will settle, and it will turn out not lush. Biscuit dough cannot be stored. Once kneaded, bake immediately. If you bake several in turn biscuit cakes put the dough in the refrigerator.
• In the manufacture shortcrust pastry flour is recommended to be mixed with other products for no longer than 2-3 minutes, otherwise a “tight” dough will form, the products from which will be tough.
• The lack of sugar in shortbread dough has a negative effect on finished products: they turn out to be hard and slightly crumbly.
• If products are prepared with fragrant filling, then there is no need to flavor the dough itself.
• With an excess of sugar in the dough, the baked products quickly “blush” and even burn. With a lack of sugar, the products turn out to be “pale”.
• If soda is transferred to the dough, then the product turns out to be dark in color, with bad smell and taste.
• In order for the soda to be completely neutralized, when kneading the dough, add citric acid to it, after dissolving it in water (or lemon juice). Such a dough cannot be stirred for a long time, as it quickly compacts and does not fit well.
• The dough must be kneaded in an absolutely clean bowl so that there are no foreign smells and tastes in it.
• Before putting the raisins in the dough, it must be cleaned of the stalks, washed and dried on a clean napkin. If this is not done, then voids form in the dough around wet berries, which spoil the product.
• The surface of the table on which the dough is cut is recommended to be greased with vegetable oil or sprinkled with flour. Then the dough will not stick to the table.
• The dough, when not kneaded very tightly, always sticks to the hands. But it rolls well with a bottle filled with cold water.
• Thinly rolled dough can be easily transferred to a sheet if the dough is lightly sprinkled with flour and screwed onto a rolling pin, and unrolled on a baking sheet.
• Before pinching dumplings or dumplings, lightly moisten the edges of the cakes.
• The dishes in which the dough was washed first with cold and then with hot water.

• So that the dough does not burn when baking in the oven, sprinkle a little salt under the form or substitute a frying pan filled with water.
• never bake on high heat. In a hot oven, the outer part of it will become hard, but inside it will remain raw. To prevent this from happening, you must preheat the oven, but do not heat it up, and bake the cake at a moderate temperature.
• Do not shake or move the baking sheet or mold while baking cakes or other products.
• During baking or any dough products, the oven must not be opened for the first 10 minutes, as the dough will settle and not turn out magnificent.
• If any part of the pie starts to burn, cover it with oiled paper.
• For baking yeast non-rich products, the temperature should be 250-270 degrees, rich - 220-240 degrees, nut rolls - 180-200 degrees. Products from biscuit dough baked at a temperature of 200-220 degrees, from puff - 250-260, from sand - 220-240 degrees.
• You should be aware that small products can withstand more high temperature and bake faster than larger ones.
• If there is no thermometer in the oven, then approximately the temperature can be determined by throwing a pinch of flour there. If the flour turns yellow and darkens after 30 seconds, this means that the temperature in the oven or oven is approximately 220-240 degrees. If the flour thrown into the oven instantly. charred, the temperature reaches about 270-280 degrees. When the flour turns yellow gradually, this indicates that the temperature in the oven is 180-200 degrees.
• Before baking, puff pastry products must be cooled in the refrigerator, but not frozen. Lay the prepared products on a baking sheet moistened with cold water, without lubricating it with oil. Place products in a hot oven (not lower than 250 degrees) chilled.

Finished dough products

• The readiness of the baked product can be easily determined by piercing it with a thin wooden splinter: if the product is ready, the removed splinter will be dry, and if not ready, dough particles will remain on the removed splinter.
• The finished baked product is slightly behind the edges of the mold. If the product is not baked, then it fits snugly to the edges of the mold.
• The baked dough is easier to take out of the mold if it cools a little and then takes it out.
• Products from, which rise perfectly during baking, after removing them from oven, quickly settle. Drafts should be avoided.
• If it burns, let it cool down, and then carefully rub it over it several times. fine grater and sprinkle on top powdered sugar.
• After the cake is taken out of the oven, it must be kept in the kitchen, and not taken out to the cold so that it does not settle.
• To cut crumbly cake, it is necessary to heat the knife by lowering it into boiling water.
• Stuffed will taste better if it stands for at least half a day.

Glaze, cream

• Icing for cakes and cookies can be dyed red with beet juice, yellow with carrot or orange juice.
• To get a smooth surface when placing the icing on the cake, you need to dip the knife in hot water and quickly smooth the icing. Before pouring the icing on the cake, it is recommended to lightly sprinkle it with starch. This will keep the frosting from spreading.
• The glazed product does not get stale for a long time and therefore is well preserved.
• If the sour cream used for the cream is liquid, then you need to pour it into gauze, and put the gauze in a colander. Place the colander on the pot. Cover everything with a lid and put it in the refrigerator. Leave for 5-7 hours. excess water will drain during this time, the sour cream will become thick and will be easy to beat. From such sour cream you can make a cream for.

nuts

• Walnuts for cakes and pastries are recommended to be slightly ignited in the oven before use, which makes them taste good.
• Walnuts go rancid quickly, so they should be stored in a cool, dry place.
• In order to remove the thin brown shell from the almonds, put them in boiling water for a few seconds. If the shell of the almond separates when pressed with the fingers, it is immediately removed from the water, otherwise the quality of the nuts will deteriorate.

• Breading should be done immediately before deep-frying, otherwise the breading will soak and ready product does not have the proper look and taste.
• Fat spatters less if you sprinkle a little salt into the pan.
• Before frying pancakes, rub the pan with salt (only if it is not coated with a non-stick or Teflon coating).
• To make the pies rosy and soft, as well as fried inside, they should be fried in a closed pan.
• To get more fragrant, in vegetable oil or vegetable fat you can add melted butter(for 1 kg of vegetable oil 300 g of ghee, and for 1 kg of margarine - 200 g).
• Butter will not darken when frying if you first grease the pan with vegetable oil.
• Do not overheat vegetable oil when frying food. This will not provide any benefit, but will reduce culinary qualities the finished product, as too hot oil, vegetable fat or margarine starts to smoke and gives the fried product an unpleasant smell of smoke and a taste of bitterness.

• If olive or sunflower oil has become cloudy or it has an unpleasant odor, you need to put it in oil table salt based on 1 liter of oil 1 teaspoon of salt. After 3 days, the oil must be poured into another vessel, and at the bottom of the first one will remain cloudy sediment With salt.
• It is good to hold dried mushrooms for several hours in salted milk, then the mushrooms will become as fresh.
• The curd may be raw. Raw cottage cheese wrap in gauze or a napkin, put on a plank, pressing down with a load. Excess liquid will flow out.
• The peel from apples is easily removed if they are dipped in boiling water for 2-3 seconds.
• If the zest from a lemon, orange, tangerine has to be removed by hand, then this must be done with a grater.
• Lemon and peels can be stored long months in a closed metal or polyethylene lid glassware in sugar.
• A saucepan in which milk has been boiled is easier to wash if cold water is poured into it for a while.
• If the milk in the saucepan is burnt, sprinkle the bottom of the saucepan with salt and let it sit for 1-2 hours. Then rub with a plastic vehkot (washcloth).

Hello, dear readers and guests of the blog "Cooking fast and tasty." My kids are very fond of various pastries: pies, cakes, pastries and of course cookies. Sometimes even the most experienced hostesses there are troubles in the kitchen, pastries settling or proteins do not whip into a stable foam and some other problems. Today we will analyze how to prevent such annoying little things. We will also consider all the secrets of cooking: air biscuit, sand and choux pastry. So, let's begin...

One of the most important and most common problems for hostesses is settling of baked goods during baking.

Dough settling when baking may be due to:

1. The use of fluid in more than indicated in the recipe. Therefore, when baking a cake, the cake is very important to use beaker.
2. Long whipping with a mixer or blender of products.

Egg whites do not whip into a stable white foam :

1. Whipping utensils must be completely dry.
2. Separate the whites from the yolks very carefully so that the yolk does not get into the protein.
3. Proteins must be chilled.

Doesn't rise yeast dough :

1. The kitchen is too cool, below +22 degrees.
2. Milk in which yeast is bred should be heated to +36 degrees.
3. Expired yeast.

To the cookies didn't stick to the baking sheet it should be baked on parchment paper.

The finished curd product settles:

1. In the center of the form you need to put a little more dough than at the edges of the form.
2. At the end of baking, leave the finished curd product in the oven, without opening the door, until the oven has completely cooled down.

cooking secrets fluffy biscuit:

1. The form for baking a biscuit must be generously lubricated with butter or vegetable oil.
2. Biscuit whites should be cold and separating the whites from the yolks very carefully so that the yolk does not get into the white.
3. Sift the flour through a sieve, perhaps even several times.
4. Pledge of magnificent biscuit - correct sequence adding ingredients.
5. Do not knead the dough for a long time.
6. Ready dough you need to carefully shift into the form, it should not exceed 60% of the height of the form, since the biscuit rises strongly.
7. It is necessary to put the dough in a hot oven at a temperature of about 180 degrees.
8. Cook a biscuit for about 30-40 minutes, in the first 20 minutes you can not open the oven door, otherwise it will settle.
9. We check the readiness of the biscuit wooden skewer, it must be dry.
10. We leave the biscuit in the form until it cools completely, only then carefully transfer it to a plate.

Shortcrust pastry secrets:

1. Ingredients for shortcrust pastry must be chilled in advance.
2. Be sure to sift the flour on a table or board.
3. The thickness of the rolled dough should not be thicker than 1 cm.
4. The baking dish does not need to be lubricated, since the dough already contains a large number of oils.
5. The oven must be preheated to 180 degrees.
6. Poke several holes with a fork over the entire area of ​​the cake.
7. The readiness of the cake or cookies is determined by the golden yellow color.

Secrets of making custard dough:

1. You need to brew the dough in boiling salted water, in which the butter has already been melted.
2. Add eggs in order warm dough.
3. To prevent lumps from forming in the dough, the egg must be thoroughly mixed, only then add another.
4. The finished dough should be sticky.
5. Grease a baking sheet with oil.
6. Preheat the oven to 200 degrees. After 15-20 minutes of cooking, the temperature is reduced to 150 degrees. We continue to cook for about 15 minutes.

I hope these tips help you prepare. delicious pastries!!!

Sincerely, Marina

These simple advice useful to every housewife who loves to pamper her loved ones with good pastries.

1. The dough will bake better if you leave an empty space on the baking sheet around the cake.
2. Thinly rolled dough is difficult to transfer to a sheet. Sprinkle the dough with flour, roll onto a rolling pin, transfer and unfold over a baking sheet - the dough will not tear. Iron sheets on which to bake butter dough, do not grease, it is better to moisten slightly with water.
3. If your oven is not yet ready, and the dough has already risen, cover it with paper well moistened with water.
4. Don't put the cake in hot oven otherwise it will be hard on the outside and raw on the inside. You need to preheat the oven, but bake the cake at a moderate temperature. finished cake without taking it out of the mold, put it on a wet, cold towel - then it will easily come out of the mold. After that, immediately transfer it to a sieve to cool. Do not take out the cold - it can settle.
5. So that when baking fruit cake the dough "did not run away", stick a few pasta into the pie - the juice will rise up through these "pipes" and the oven will remain clean.
6. For education on the product golden brown before baking, the prepared dough should be greased with milk or fat, egg, sweet or salted water. After baking, it is immediately recommended to grease it with butter and cover with a towel, leaving it to cool on a wooden cutting board.
7. You can also sprinkle the surface of the cake with crushed breadcrumbs, semolina, large mealy-oily sweet crumbs, known as "streisel", before baking. For streisley, you need to take 1 tablespoon of flour, 1 tablespoon of sand, 1 egg yolk and 20 g of butter and chilled products mix well until crumbs form.
8. For sweet pies or cakes, you can prepare truffle topping: 2 tablespoons of granulated sugar are heated to a temperature of 40 ° C, 1 teaspoon of cocoa powder and 20 g of butter are added. Slightly chilled products are mixed well and, when the mass becomes thick and plastic, rub it through a sieve with medium cells or a colander.
9. The biscuit roll should be wrapped immediately after you have taken the cake out of the oven, placing it on a napkin sprinkled with sugar. Quickly brush the tortilla with jam, chocolate, poppy seeds, nuts or any other topping and quickly wrap it up with a napkin.
10. The cake will settle if it is not baked enough. You need to bake it in warm, but not hot oven at moderate temperature.
11. Close the oven door carefully, without slamming it, otherwise the cake will settle.
12. The dough will become gelatinous if the oven is not hot enough or if the dough has not risen enough.
13. Bake puff pastry products in the oven at a moderate temperature on a baking sheet moistened with water, not greased. Prick the surface of the cake with a fork, but do not grease with an egg, otherwise the dough will harden and not rise during baking.
14. When baking muffins - buns, cookies, muffins, rolls, cake layers - lay on the bottom of the mold or baking sheet parchment paper, greasing it with butter (margarine). Then it will be easy to turn hot roll, remove the cakes and cake from the mold, and the dishes will remain clean.
15. When baking apple pie roll out the dough into an even layer about 0.5 cm thick, put it on a baking sheet, evenly sprinkling through a strainer with 1 tablespoon of starch. Then put on the dough grated on coarse grater apples (without skin) with lightly squeezed juice, sprinkled granulated sugar. The surface of the pie can be greased with a beaten egg.
16. small tin cans from under canned food, if the top cover is cut neatly and smoothly, it can be used as baking molds confectionery(cupcakes).
17. To make the bottom of the pie rise and dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.
18. So that the crust of the biscuit, Easter cake, cake does not dry out during baking, a vessel with water is placed in the oven.
19. In order for the cake, biscuit, cupcake to bake evenly, preheat the oven to a moderate temperature. Place the mold on the bottom rack. Even if you need to turn the form, do not rush to open the oven, as the dough may settle from a sudden change in temperature.
20. So that the dough does not burn when baking in the oven, you need to pour a little salt under the forms.
21. The readiness of the cake, cake, cookies is checked with a splinter stuck in the product. If the splinter is dry, then it is time to remove the product from the oven.
22. Lightly press on a biscuit or pie with a finger. If the hole immediately disappears, the product is ready.
23. To easily remove the finished product from the mold, you must first grease it, sprinkle it lightly with flour or breadcrumbs, hold it in the cold for several minutes, and only then put the dough into it. You can lay foil or parchment paper on the bottom of the mold, lubricating it with fat. If the product is still difficult to lag behind the walls, put the form on a cloth, which you first moisten with cold water.

Ruddy air baking- the pinnacle of the culinary talent of every good housewife. To make it always a success, you need to take into account literally everything, from the climatic conditions in the kitchen to a good mood. After all, there are no trifles in this business!

Flour is the head of everything

Where does successful baking begin? From choice right flour. To recognize such an experienced eye is not difficult. Uniform color from white to cream, without extraneous inclusions indicates high quality product.

High-quality flour is crumbly, crunches in the fingers, but if lumps form, it means that it is damp. fresh flour has a unique cereal aroma. Moldy, sour and musty smell delivers a defective product.

Another important sign of the excellent quality of flour is the optimal gluten content. It is she who makes pastries so soft, elastic and appetizing. According to GOST, flour premium must contain at least 28% gluten, this will ensure the elasticity of the dough and a good rise.

A matter of taste

All these qualities, as well as other important standards modern production, fully meets the flour under the brand name "Aladushkin". It is made from selected varieties of grain harvested in different regions Russia. Thanks to this, the taste of baking is so rich and rich.

Flour "Aladushkin" is part of the mixtures for baking, designed to save time for housewives.

Your family love thin openwork pancakes? Then the mixture of "Royal Pancakes" must be in your kitchen. It will give the pancakes subtle cereal notes and make them much tastier. Fragrant golden pancakes can also be better. To do this, cook them from the Aladushkin flour mixture for homemade pancakes. And if you often bake cupcakes with different fillings, you can not do without a special flour mixture for cupcakes.

Whatever you choose, your baked goods will turn out amazingly delicious. And all because for the production of flour we use modern European equipment, advanced technologies and best grain. We continuously monitor the quality of the product, conduct regular tests and tastings, making sure that your pastries are always successful.

Bringing shine and blush

When the flour is selected, you can get to work. Here, too, there are little tricks. To make the sweet dough more tender, when kneading experienced chefs It is advised to put only yolks in it. At the same time, do not forget to sift the flour. This will enrich it with oxygen and, as a result, provide airiness to the baking. Butter or margarine should be added to the dough soft, on final stage kneading, and if you are preparing yeast dough, then after the fermentation process. Then your pastries will be more crumbly.

One more secret happy baking- long kneading of the dough, which gives a good rise and an even crust for the finished product. If, after molding, the blanks are given time for proofing, the finished product will turn out to be lush and with good rise, since after a long exposure the dough needs rest. Well, if you want your pies and buns to remain soft and fresh even the next day, then you can add starch to the recipe.

To make the pastry ruddy, grease it with beaten yolk before sending it to the oven. For a brighter blush, add a little butter, milk and sugar to the yolk. And to make the crust appetizingly crunchy, cover the dough with a mixture of whipped protein and water. Glitter baking can be given with vegetable oil, honey syrup or sugar water. Apply them with a brush in an even layer on ready-made pastries and let dry. This will whet your appetite even more, and resist your delicious masterpieces no one can.

But perhaps the most main ingredient home baking- this is warmth coming from the heart. After all, everything that we cook with love and care for loved ones always turns out much tastier.

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How to achieve ruddy baking?

1. Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.
2. With an excess of sugar in the dough, the pies quickly “blush” and even burn. The fermentation of the yeast dough slows down, and the pies are less fluffy.
3. closed pies smeared before baking with beaten egg, milk, sugar water. Thanks to this, an appetizing gloss appears on the finished cake. The best gloss is obtained when lubricated with yolks.
4. Yeast dough pastries can be greased with milk, and if desired, sprinkled with salt, poppy seeds, caraway seeds.

How to cook fluffy and crumbly dough?

1. To ready-made pies were more tender and crumbly, put only yolks in the dough.
2. Fats, softened to the density of sour cream, are added at the end of kneading the dough or when it is kneaded, this improves the fermentation of the dough.
3. Neither the dough nor the sponge should be allowed to rest, as this causes a deterioration in the quality of the dough.
4. Salt is always added to flour only when the dough has already fermented.
5. The more fat and less liquid in the dough, the more crumbly the products are.
6. If the dough has already risen, and you do not have time to put it in the oven, cover the dough with well-dampened paper, after shaking off the water from it.
7. Always add diluted potato starch- rolls and pies will be fluffy and soft even the next day.
8. The main condition for delicious baking is a lush, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with atmospheric oxygen.
9. Add to the dough, in addition to milk, half a glass mineral water. Dilute a teaspoon of soda in half a glass of water and lightly extinguish it citric acid or vinegar. Baking really turns out excellent. Even the rest of the next day, fluffy.
10. When kneading yeast dough, all products must be warm or room temperature, food from the refrigerator slows down the rise of the dough.
11. For yeast products, the liquid should always be heated to 30-35ºС, as yeast fungi in a liquid having a lower or higher temperature, they lose their activity.
12. Before putting the products in the oven, let it rise for 15-20 minutes. Let the dough rest completely before baking. With incomplete proofing, it rises poorly, and pastries do not bake for a long time.

1. There should be no draft in the room where the dough is cut: it contributes to the formation of very dense crust on the test.
2. When you knead the dough, your hands should be dry.
3. flour products on a baking sheet should be baked over medium heat so that the filling does not dry out.
4. It is best to add non-melted butter to the dough (yeast and fresh-baked), as melted butter worsens the structure of the dough.
5. Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.
6. Tall pies are baked over low heat so that they bake evenly.
7. The dough for a cake baked on a baking sheet is rolled out as thin as possible so that the taste of the filling is well felt.
8. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.
9. Baking, which is sprinkled with powdered sugar, is also smeared with butter - it gives them a pleasant aroma.
10. If you put soda into the dough, then the cake will turn out to be darker in color with an unpleasant odor.
11. thin dough easy to roll out by wrapping the rolling pin with a clean linen rag.
12. Before adding raisins to the dough, it must be rolled in flour.
13. hot pie better not to cut. But if necessary, you need to heat the knife in hot water, quickly wipe and cut.
14. If the cake is not removed from the pan, separate it from the pan with a thread.
15. Pies made from shortcrust pastry should be taken out of the molds chilled.