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What to do to get the dough up

Very many of us like baking: cakes, patties, cookies, cakes, tortillas, pies, cupcakes and much more. That these dishes turned out delicious, you need Make the dough correctly.

Unfortunately, it does not always rise andBaked, even when everything is done strictly according to the prescription, which he used 20 times already. Even experienced masters sometimes have problems with this. Here it's not about culinary excellence, but in physics!


Many housewives ask themselves the question: "Why did not I have a pie dough?" According to Law of gay lussac At a constant pressure, the volume of a constant mass of gas is proportional to the absolute temperature.

That is, as the temperature rises, the volume of gas also increases. As soon as you put the cake in a preheated oven, the gas starts to heat up, expand, and the pie - to rise.

Gas is completely different. In the biscuit test is the air obtained by whipping. In the yeast test is carbon dioxide, which is released by yeast during fermentation.

In the test with baking powder or soda - alsoCarbon dioxide that occurs when soda comes into the reaction with an acid, if it is present in the test, and when heated. In a wet and oil test - it's water vapor.

What to do to get the dough up

  1. There must be enough gas in the test. For example, eggs for Biscuit test Beat well, and mix the dough carefully. Puff pastry and cook in the cold, so that the oil does not melt or lose moisture.

    Well, warm up the oven so that the gas expands quickly. For a lavish dough, the product is baked at high temperature.

  2. The dough should not be liquid and contain little flour. If it does, then the pie will settle, as soon as you get it out of the oven. Although in some cases it should be, when it is prescribed by the recipe.

    Some types of dough should be well beaten and gently mixed. For example, biscuit.

  3. Bake the dough at the temperature indicated in the recipe. Until the dough is baked, do not open the oven.
  4. When the dough has risen by a uniform slide, without a dent in the middle, then you can check whether the product is ready.
  5. To check the readiness, you need To stick a match In the middle of the product. In the center, the dough is always baked more slowly than at the edges.

There is such that after your product fromThe test has cooled down, it strongly decreases in volume. Properly baked pie should lose a little in volume, if it happened on the contrary, most likely, it is baked.

If you follow these tips, then your baking will always turn out to be perfect.

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