All about home baking. Grandma's secrets: useful baking tips and more

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. To form a golden crust on the product before baking, the prepared dough must be greased with milk or fat, an egg, sweet or salted water. After baking, it is recommended to grease it immediately. butter and cover with a towel, leaving 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 streysvl, you need to take 1 tablespoon of flour, 1 tablespoon of sand, 1 egg yolk and 20 g of butter and mix the chilled products 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 a warm, but not hot oven at a 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, place the mold on a cloth that you pre-moisten cold water.

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 of vegetable oil into the prepared dough and mix, then you will not 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 the products are prepared with a 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 no pleasant 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. Products should be placed in 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 with powdered sugar on top.
• 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 get wet, and the finished product will 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 melted butter, and for 1 kg of margarine - 200 gr.).
• 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 finished product, as too hot oil, vegetable fat or margarine starts to smoke and gives the fried product bad smell fumes 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).

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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 are greased before baking with a 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. Main condition delicious pastries- 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.

Today it is already difficult to say exactly how and under what conditions such an interesting industry began to develop. culinary arts like baking. Recipes for delicious homemade cakes are .

The meeting of family, relatives, friends at the festive table is one of the distinctive and best traditions our friendly and hospitable people. Habitual picture public holidays: cheerful animation in the streets and shops, women and men with large bags that are easy to spot the best products gastronomy and confectionery art.

And although the hassle associated with the preparation holiday table, are pleasant, yet they are tedious, especially for those of us who certainly want to pamper loved ones. some delicacies, show off your culinary art and hospitality.

Kulebyaka with ground beef

Kulebyaka - one of the species closed pie with complex filling, traditional Russian dish. Recipe with step by step photo look at this one.

Often by preparing holiday dinner or dinner, having spent a lot of time and effort on this, by the time of the common meal the hostess is so tired that she is not able to take part in the general fun.

But cordiality and good mood very important at a dinner party. That is why in the Baking section are collected best recipes, passed a qualitative selection and tested by the most skillful housewives, and therefore deserved wide popularity.

Before preparing any sweet dish, every housewife thinks about how much time she will need, how high-calorie the food will be, and whether she can cope with the preparation and decoration of a cake or pastries. That is why we found it advisable to indicate in each recipe such points as the complexity and cooking time, as well as the calorie content of a particular dish. Focusing on these footnotes, any housewife can easily calculate their strengths and capabilities.

The ability to decorate and serve a dish, giving it a seductive look, beautifully, conveniently and neatly laying the table is an essential requirement of the science of nutrition and culinary art.

Puff pastry chicken

For a step-by-step recipe for such a chicken coop, as in the photo, see. Our grandmothers and great-grandmothers also baked delicious pies and buns, pampered their relatives and friends with a variety of sweet dishes, this tradition has not become outdated to this day. Despite the fact that at present confectionery and yeast dough products can be purchased at a cafe or in a store, many modern girls and women still prefer to bake in their kitchen. Such a desire is quite justified, because food prepared by oneself is always tastier, therefore - bon appetit!

Culinary secrets. The Art of Baking

The fundamental moment in baking and finishing confectionery products, as well as products made from yeast dough, is the culinary imagination. However, not having all necessary fixtures for baking, do for real beautiful product hard enough. This chapter will be useful not only for novice housewives, but also for people who are baking quite professionally.

Containers of various shapes and sizes, rolling pins, spatulas, whisks, strainers - this is just a small list of what you may need when baking.

In addition, not many people know about the wide range of products that can be skillfully used not only for baking, but also for finishing products. But this list can be continued indefinitely.

The quality indicators of products are also an important point when baking products, since it is on them that not only the taste often depends, but also, which is very important, the appearance of the cake, pastry or pie. Therefore, having decided to get acquainted with the basics of culinary art, a novice hostess should especially know all the subtleties and secrets of such a difficult, but at the same time extremely useful and exciting activity as baking.

Cooking is considered to be the most ancient art form. As man developed and civilization developed, cooking improved more and more. If a primitive man could cook something primitive, for example, string meat on a rod and fry over a fire or bake fish on coals, then modern culinary specialists cook the most complicated dishes, bake cakes that are more like works of art than products intended for human consumption.

In order to cook skillfully, and most importantly, tasty, it is necessary to observe proportions, that is, everything nutrients, which a person will receive by eating a certain dish, should be in food. In addition, food must satisfy the taste, olfactory and visual sensations of a person. As they say skilled chefs, "before our mouth pleases, the dish must caress the eye." Even Academician I.P. Pavlov said that a person should enjoy food. According to the above, the importance of culinary art cannot be underestimated.

Cooking requires a lot of diligence, care, precision, cleanliness and order. These requirements are important because the taste of a dish, drink or baked product quite often depends on subtle, hardly perceptible details. That is why there are no trifles in cooking.

One of the varieties of cooking is baking. baked and fried products available on our table both on weekdays and on holidays. In this regard, the products themselves are simple (bread, long loaf, roll) and quite complex, requiring some skills, skill and patience (cake, cake, cupcake, roll).

For baking pies, cakes, muffins, pretzels and other products, you will need a lot: dishes, appliances, and most importantly, products.

Pies with meat

Pies can be cooked therefore step by step recipe with photo - . In order to be able to clearly navigate among the whole variety of fats, flours, creams and impregnations, you need to get to know them better. So, let's begin.

Crockery and utensils. Surely, much of what we will discuss below is available in your kitchen, you will definitely need many appliances, and you can do without some of them.

For work you will need:

• sieves of different sizes (hair and metal), which are useful for sifting flour, straining various liquids, mashing, etc.
• wooden rolling pins of different diameters for rolling out dough, marzipan mass, crushed nuts
• wooden planks different sizes for cutting dough finished products etc.
• wooden spatulas and spoons for working with dough
• metal baking trays with high and low sides for baking biscuits and pies
• metal sheets for baking cakes, cookies, pies, bagels, etc.
• metal molds for cakes and Easter cakes of different diameters
• frying pans of different diameters for baking cakes
• metal molds for baskets, cupcakes, tartlets
• metal pizza molds
• metal graters for grating cheese, chocolate, butter, various fruits and vegetables, for peeling oranges and lemons
• colanders for washing food
• mortar for grinding nuts, poppy seeds, sugar, etc.
• mixer for whipping cream, proteins, creams
• spirals, whisks, whorls for whipping cream and proteins
• food grinder
• enameled and aluminum pans different diameter
• metal grate for laying out baked goods during cooling and glazing
• kitchen knives, circular, serrated, as well as curly notches of different diameters for cutting dough and finished products
• brushes for lubricating products with yolk, sour cream, melted butter
• confectionery syringe with various nozzles
• parchment paper

Products used in baking

This list includes: flour (wheat, rye, potato, etc.), fats (margarine, butter and vegetable oil, cooking oil, melted fat), milk, eggs, sugar, honey, spices and more.

FLOUR. For the production of flour, wheat and rye are usually used, and to a lesser extent barley, rice, buckwheat, corn, etc. Confectioners usually use wheat flour. But sometimes the recipe calls for rye, buckwheat or potato.

Wheat flour. It can be of several types: grits, the highest, first and second grades and wallpaper.

Krupchatka it is the highest grade of flour. It is valued because the dough, kneaded from grains, swells additionally.

Flour premium fine grinding powder. Such flour is quite low in fiber and minerals.

Flour of the first grade the same soft powder as the previous one, only darker in color, because it has a lot more grain shells.

Flour of the second grade has an even darker color and coarse grinding.

Whole flour the result of low grinding, without sifting bran.

Rye flour. This type of flour is divided into seeded, peeled and wallpaper. Seyanaya is the highest grade, peeled is medium, and wallpaper is the main one.

Flour must be sifted before use. This is done not only to remove unnecessary impurities, but also to ensure that it is saturated with oxygen. Dough made from this flour rises better. The flour should have a yellowish-white color and a pleasant smell. If the flour is caked in lumps and has musty smell, it cannot be used to make dough.

FATS. Fats are the main source of thermal energy, which is so necessary for the life of the human body. It's complicated organic compounds extracted from milk or from fatty tissues of animals, as well as from oil plants. Fats should be used in amounts that are most favorable for replenishing energy costs.

Vegetable fats. They are obtained from the seeds of oil plants by pressing or extraction. In cooking, sunflower, cottonseed, olive, soybean, corn, walnut and mustard oils are used.

Sunflower oil obtained from sunflower seeds. It can be refined or unrefined, as well as deodorized.

Olive oil It is extracted from the fleshy part of the fruit of the olive tree and from the kernel of its hard stone. He has a soft delicate taste and pleasant aroma.

cottonseed oil obtained from cotton seeds. Refined and deodorized, this oil has good taste and straw yellow.

Soybean oil extracted from soybean seeds by extraction or pressing. This oil has a good taste and pleasant smell. As a result, it has become widely used.

Mustard oil obtained from the seeds of white or gray mustard. After thorough cleaning, it acquires a pleasant, mild taste.

Corn oil extracted from corn kernels, refined and sometimes deodorized.

Margarine. The main raw materials for the production of margarine are various vegetable and animal fats. Raw materials are subjected to the process of hydrogenation and deodorization. Depending on the feedstock, margarine is divided into table and kitchen margarine.

Butter. According to its taste, aroma, nutritional value, butter (cow's) butter is considered the best and most valuable dietary fat. According to the method of preparation, this oil is divided into butter and ghee.

Yeast. Used to make yeast dough different kinds yeast. According to the method of manufacture, they are divided into pressed, dry, dry instant. Pressed yeast cannot be stored for a long time, they have a short shelf life. IN Lately many housewives, especially those who have little free time, prefer to purchase instant dry yeast. With them, there is less trouble, and the dough rises faster.

Spices and seasonings. To improve the taste, aroma and color of baked products, culinary specialists and confectioners use all kinds of spices and seasonings. In order to better understand them, you need to know them better.

Salt. It is the main seasoning necessary for every person. According to the method of extraction, salt is rock, self-sedimentary, boiled water and sea salt. By the nature of processing, fine-crystalline boil-down, ground of various grinding sizes, grain and crushed. For cooking, coarse salt is used, and the smallest (zero grinding) is served at the table.

Black and white pepper. These are the dried seeds of a climbing tropical shrub, collected in varying degrees maturity. They differ from each other not only in color, but also in the sharpness and sharpness of the smell.

Allspice. In its appearance, it resembles black, but unlike black, it has a stronger spicy aroma reminiscent of the smell of cloves with cinnamon.

Red pepper. It's a fruit herbaceous plant, in appearance resembling a large pod, which, depending on the variety and stage of maturity, is dark and bright red, orange, yellow, and green when unripe.

Vinegar. The most common and widely used varieties of vinegar are: table wine, prepared from alcohol or from grape wine, a flavored tarragon vinegar infused with tarragon leaves.

Acetic essence getting divorced boiled water(3-5 g of essence per 100 g of water). Some confectioners themselves flavor vinegar by insisting it on blackcurrant leaves, celery, lemon peels etc.

Lemon acid. It is odorless and is added to those dishes where the smell of vinegar is unacceptable. It is put into dough products, compotes, jelly, etc.

Vanilla and vanillin. Vanilla is the fruit of an orchid. It is removed in an unripe state and dried. Appearance vanilla resembles a pod, inside which are very fragrant small seeds. Vanillin is a synthetic substitute for vanilla. Mixed with powdered sugar, it is called " vanilla sugar».

Carnation. This is an aromatic spice, which is the dried unopened flower buds of the clove tree. Apply cloves in strictly moderate amounts because even the smallest dose of this spice gives the dish a strong flavor.

Kolyuria. This plant is found in Altai. Its smell is very reminiscent of the aroma of cloves. In cooking, dried and powdered roots of this plant are used.

Cinnamon. It is the bark of shoots of a tropical cinnamon tree, peeled from the top layer. This bark is dried and used in the form of pieces or powder to flavor certain dishes.

Saffron. These are the dried stigmas of the flowers of the bulbous plant. It gives flavor to food spicy taste and yellow coloration. Before use, saffron is insisted in alcohol solution or in boiling water. It is added to the dough during kneading.

Anise and cumin. These spices are very similar in taste and purpose and are interchangeable.

Nutmeg. These are the peeled and dried seeds of the nutmeg tree, which have a burning taste. Nutmeg is put into the dough during kneading.

Ginger. It is a peeled and dried small root of a tropical plant, which has a very pleasant smell and burning taste.

Cardamom. The fruit of a tropical plant of the ginger family. It is a nut, inside of which there are seeds that make up the main value of cardamom.

Mint. This plant is ubiquitous. In cooking, both fresh and dried leaves mint.

Coriander. The dried seeds of the plant of the same name, which are used in bread making.

Sugar, honey, molasses. All these products are carbohydrates, the main substances, without which human body cannot exist.

Sugar. In cooking, sugar is the most common and most used product, since without this sweet and extremely useful product you can not cook any cake or cake.

Honey. This is a bee product. Honey, collected by bees from one type of plant is called flower, and from different colors and grass teams. flower honey subdivided into heather, acacia, buckwheat, linden, clover.

Syrup. This product is made from starch by saccharification. IN ready-made molasses has a viscous consistency and is colorless or pale yellow.

Jam, jam, jam. All these sweet masses are boiled from berries, fruits and sugar. They differ from each other in consistency, the method of processing ingredients and the method of cooking.

Jam. It is a composition obtained by boiling fruit or berry puree with sugar. It is both thick and liquid.

Jam. This product can be made from any berries and fruits with added sugar. The fruits are sorted, washed, then sugar syrup is prepared and then jam is made.

Jam. It usually has a jelly-like consistency. All berries and fruits from which it is prepared must be boiled soft.

Preparation of products for baking

Before using the above products for baking, they must be pre-treated. Each ingredient is processed differently. Some need to be washed and cleaned, others - sifted, others - dissolved in warm water or in milk.

Flour. Before use, the flour must be sifted to remove excess impurities, as well as to enrich it with oxygen, which contributes to a better rise of the dough.

Sugar. This product should be clean, white and crumbly. Sometimes in recipes there is powdered sugar, which is used for sprinkling finished products, and is also used instead of sugar.

Milk and dairy products. Natural whole milk is used in the preparation of creams and dough. If instead whole milk dry is used, it must first be sieved. Before whipping, the cream is well cooled. Sour cream should not be sour and have foreign odors and taste.

Fruits, berries, candied fruits. Fresh, canned and glazed berries, fruits and candied fruits are used in the form of fillings, as well as to decorate baked goods.

glazed fruit prepared from fresh fruit. To do this, they are boiled in sugar syrup and then dried. In finished form, these products must be in their original shape and have a gloss.

Candied fruit made from fruits, citrus peels, watermelons, melons, taken whole or cut into pieces. They are lightly boiled in a thick sugar syrup, then dried a little and boiled again. The last step is drying.

Almonds and nuts. If the almond is in the shell, then it should be lowered briefly into boiling water. After that, remove the brown shell and dry.

Hazelnut to remove the husk, as well as for frying, they are scattered on a baking sheet and put briefly in the oven. Then the nut is poured into a cloth bag and rolled between the palms, removing the husk.

WITH walnut first remove the hard shell, then put it for 12-15 hours in salted water in order to be removed thin husk. After that, the nuts are washed in clean water to remove the salt.

pistachios cleaned in the same way as almonds.

Peanut peeled from the hard shell, and then peeled like a hazelnut.

Eggs and products from them. Having prepared the required number of eggs according to the recipe, do not immediately break them into the bowl where you will knead the dough. It is better to break them into a separate bowl, as among fresh eggs may also be corrupted. It is better to prick the eggs with a knife, and not on the edge of the dish.

Melange. It must be thawed in a water bath before use. Then strain and use immediately.

Egg powder. It is first sieved, then poured in a little cold water, stir thoroughly so that there are no lumps, and then pour in the rest of the water. After 25-30 minutes, the solution is ready for use.

12.5 g egg powder and 30.5 g of water correspond to the weight of one medium-sized egg.

Food acids, dyes and baking powder. food citric and tartaric acids are considered. They are preliminarily dissolved in water and introduced into syrups in order to protect them from sugaring, and into dough to improve the taste. Food colorings used for coloring creams, fondants, jellies, glazes, etc.

Food colorings are of both plant and animal origin. Among them one can name carmine, saffron, indigo, safflower, synthetic amaranth, yellow naphthol, indigo carmine etc. In addition, for tinting products are used burnt sugar, coffee, cocoa, fruit juices.

baking powder considered drinking soda and ammonium carbonate.

Today it is already difficult to say exactly how and under what conditions such an interesting branch of culinary art as baking began to develop. Recipes for delicious homemade cakes are here. The meeting of family, relatives, friends at the festive table is one of the distinctive and best traditions of our cordial and hospitable people. The picture of the holidays is familiar: cheerful animation on the streets and in shops, women and men with large bags, in which it is easy to find the best products of gastronomy and confectionery art. And although the chores associated with preparing a festive table are pleasant, they are nevertheless tedious, especially for those of us who certainly want to spoil loved ones. some delicacies, show off your culinary arts…

Review

For me, a cozy home has always been associated with the smell of freshly baked goods. And this is not surprising: my grandmother, a cook by profession, baked pies, buns and buns for us almost every day. Over time, I began to help her, and she willingly shared her secrets on how to make the pies tasty and airy, and the pastries did not get stale for a long time. Now my eldest daughter loves not only to eat pies prepared by me, but also actively helps to make the dough.

To make your dough tasty and airy, you need to follow only a few simple rules. I will tell about them today.

Secret 1.

taste of dough and finished baking directly depends on the products used for its kneading. Most often, yeast dough is used to make pies. There are many options for its preparation, but its composition necessarily includes flour, yeast, butter, sugar and liquid. You can add eggs if you wish, but I rarely do this, because. they weigh down the dough.

Choose oil according to your personal preferences: butter will give the pastry a delicate flavor, and vegetable (sunflower or olive) will make the dough more airy. Personally, I don't like the taste of margarine, so I never use it to make pies. The oil should be as fresh as possible, without additional odors and flavors.

Sugar is needed so that the yeast can eat. Its excess, as well as its deficiency, will not allow the yeast to raise the dough to the desired volume. Therefore, depending on the type of baking, the amount of sugar must strictly correspond to the recipe. The brown look will give the dough an extra flavor, while the white one gives only sweetness.

Flour must be of the highest grade with a gluten content of at least 24% (look for information about it on the packaging). How whiter flour, the higher its grade, the better it is suitable for baking. In baking bread or cereal buns, you can use flour and reduced grade. rye variety makes the dough denser, and buckwheat, corn, etc. types of flour give baking extra flavor which may not be useful when making homemade bread.

I have not used pressed yeast for a long time - I prefer dry instant yeast like "Soft Moment" to them. Unlike the living ones, I never had misfires with them. The only thing is that they cannot be kept open and you must definitely look at the date of their release.

Milk, if I use it as a liquid, should be as fresh as possible. It is better to use milk from local producers with a shelf life of no more than 3 days to prepare the dough.

Secret 2.

Before kneading, I take out all the products from the refrigerator and warm them up to room temperature. I dissolve the butter until soft and never melt it on fire, because. it changes its taste. I warm milk or water slightly to 35 degrees (it should be warm to the touch) - if you heat it more, it will not kill the yeast. By the way, it is better to use carbonated water - this will make the pies soft and airy. Flour must be sifted.

Secret 3 .

Proper mixing of ingredients is one of the most milestones its preparation.

First, mix all the dry ingredients: flour, sugar, salt, yeast, spices (vanilla sugar, cinnamon, etc.). Separately, beat the liquids: milk, butter and eggs - and only then gradually add them to the dry ones, gently kneading the dough so that lumps do not form. The dough should be thoroughly kneaded with your hands, sprinkled with flour or covered with a damp cloth, removed under the lid and left alone for an hour. After an hour, it should be kneaded and left to approach again. Never leave the dough for more than 2.5 hours - this will significantly impair its quality.

Secret 4.

It is better to cut the dough in a room with a constant temperature without drafts. Yeast dough is very capricious, and any changes wind it up and do not allow it to rise well. For pies, cheesecakes and buns, divide the whole mass into small balls the size of egg. If you are planning to make one big pie, gently stretch the dough with your hands on a board sprinkled with flour. I never use a rolling pin to roll out yeast dough. additional pressure compresses the blanks and makes ready-made pies thin. Never put more fillings than can fit in the tortilla: you will not pinch the pies properly and will cause them to crack. To determine the amount of filling, I am guided by the rule of 2 centimeters: the filling should recede from all edges of the cake by 2 centimeters.

Secret 5.

Do not preheat the oven to more than 180 degrees. A low temperature, although it will increase the baking time, but the pies will rise and bake evenly. Usually, to get a golden crust, it is not necessary to lubricate the workpiece with something, but if you want to achieve a dark shiny surface, brush the pies with egg, milk, butter, or even plain water.

During the first 10-15 minutes of baking, it is better not to open the oven so that there is no influx of cold air.

Immediately remove the finished pies from the oven, transfer to a wire rack and cover with a clean towel. Be sure to keep them covered - so they do not get stale for a long time.

But the most main secret- it is necessary to cook with love and good thoughts. Then even such a capricious dough as yeast dough will please you with a tasty and healthy result.