Many hostesses who try to maximizeto diversify and decorate the dining table, begin to engage in yeast dough. From it you can safely cook and pizza with greens, and cake, and a lot of other pastries. But often scrupulously mixed yeast dough from dry yeast does not rise.
Causes of the problem
To understand the cause of the "breakdown", it is necessary to recall a few basic rules while working with the test:
- the plane and complex process of forming dough can be a sign of excess water;
- the slow fermentation process and the hardness of the finished products mean a lack of water;
- the salty taste of the finished products and the insidious pale peel are the surest sign of excessive presence of salt;
- vagueness and lack of taste is the opposite - salt is not enough in the existing test;
- if the crust of the product is fiercely burning, and the middle remains liquid, then a large amount of sugar in the dough;
- a product of insufficient height, the middle remained watery and tasteless - lack of sugar.
Grandmother's advice
Yeast dough is quite capricious, and it needs increased attention during kneading. If the dough doesn’t go up, how to fix the case, grandmother’s tips will help:
- Emergency help can be a new portion of yeast, meticulously dissolved in a small amount of water and kneaded into the dough.
- Does not put and check yeast.To do this, take one pinch of them, combine with sugar (a teaspoon) and pour a tablespoon of warm water. If the foam did not go within 12 minutes, the yeast was clearly expired.
Why does not rise?
How much dough should rise is alwaysdetermines the amount of yeast and its quality, as well as the presence of concomitant factors. The normal process of the “approach” of the test is considered to be 3 hours, overtime it can lead to the formation of a saturated sour taste. The dough can remain in place for several reasons:
- poor quality (untested) yeast;
- excess fatty ingredient (oil);
- low quality or insufficient amount of sugar;
- base temperature too high (milk or water);
- low room temperature for spraying.
При работе с дрожжевым тестом не стоит выделять time frame, quality product should rise at least two times. Due to the enrichment of oxygen products will become soft and melting in the mouth. Excessive amounts of yeast can lead to unpleasant taste and aroma. Increasing the amount of base is not worth it, the result will be a significant saving of time, but the products will get a wadded taste.
Cooking notes
When preparing yeast dough from dry yeast, it is worth considering a few verified remarks:
- Yeast should be used only proven, fresh. In this case, the packaging must be intact. Why? Because contact with oxygen impairs their effectiveness.
- In the case of manual kneading, dry yeast should be mixed with flour, the breadmaker does not require such thoroughness.
In order for the yeast dough to be pleased with its pomp and softness, it is necessary to start with the process of mixing dry ingredients.
Flour should be slowly sieved (can be 2 times),then the products will be amazingly airy. Some housewives sift it after mixing with yeast. Then the effect of airiness increases. Due to the haste of mixing, many do not raise the dough. How to fix this incident, prompt advice experienced housewives. All ingredients must be warm. If the yeast was previously opened and became less active, you can warm up the saucepan in which the dough will be kneaded, and then the fermentation process will reach normal.
Tricks housewives and bakers
There are also options when everything is done according torecipe, but still does not rise the dough. How to fix the situation, prompt notes experienced bakers. To help dissolve the dough on the basis of dry yeast may be a basin with warm water. It is necessary to place a container with a "harmful" composition in it and let it stand there for at least 30 minutes. A basin of water can be replaced with a preheated oven, only this method requires constant attention so that the dough does not overheat.
Other hostesses do differently when they don’tdough rises. How to rectify the situation, they know for sure. Craftsmen in the dough add an incomplete tablespoon of vinegar. It will surely react and rise. But to put the dough after adding vinegar in the oven is not worth it, then it will acquire a bright taste of yeast, and baking will spoil.
When preparing yeast dough, you should use a smallcunning. It is necessary to start the dough in 150 ml of warm (not hot) milk, in which you need to pour 1 tablespoon of sugar and the same amount of sifted flour, a pack of yeast comes last. The mixture must be scrupulously mixed and hidden in a warm place, wrapping the container with heated towels. After 15-17 minutes in the mixture should form a cap of foam. It is in it that the rest of the ingredients must be interfered. Then the dough will be soft and pleasantly airy. This is how yeast dough is prepared step by step. We hope that you understand everything.
