PASTRY

I offer you some of the tricks I use in making pasta.

– the dough mixed with yeast will not stick to your hands, as long as you pre-grease them with vegetable oil;
– When you knead the dough, you should pour the flour into the liquid, not the other way around. Add the liquid in a thin stream, stirring constantly with a wooden spoon and then knead with your hands.

– to make the dough light and airy before baking, add grated boiled potatoes to it. The ratio is per 1 kg of flour to 3 boiled potatoes;

– to get a nice tan on the crust you need to add enough sugar. However, if you overdo it, it will slow down the rising of the dough. Too sweet dough bakes poorly, so sometimes you have to strictly follow the recipes;

– It is important to sift the flour several times before you start kneading, as it gives fluff to the bread after baking;

– when you put the dough to bake in the pan, you should leave room for it, so it bakes better;

– When you get a soft and sticky dough, you can roll it out easier if you cover it with parchment paper. Another option is to roll with a bottle filled with lukewarm water;

– To make the cakes more yellow in color, you can beat the egg yolk with a little salt and leave it overnight in a cool place;

– if you are going to knead the dough with lard, you can add the juice of half a lemon, thus neutralizing the smell of lard;

– when frying the dough, it is good that the fat is a mixture of lard and vegetable oil;

– – in order not to foam and spray your fat when it heats up, you can put a pinch of salt in it;

– when making cakes, if the marmalade is thinner you can add 2-3 teaspoons of crushed breadcrumbs to thicken;

– if you have burned the dough or cake during baking, when it cools down, scrape it with a fine grater and then mask with powdered sugar;

– it will be easier to wash the dish in which you kneaded the dough, if you first put lukewarm water and then hot.