Choosing Flour for Baking

1. If stale bread or fresh bread soft enough, it can be corrected. Prepare a pot in which to place the entire roll of bread. Put the bottom of a clean wooden or clay stand, pour in a little pot of water, then put back the bread, it does not touch the water, be sure to cover with a lid and place for 3-5 minutes on low heat. In the process of heating the water will evaporate and steam refresh bread, make it soft and warm.
2. Flour should be stored in a cool, well-ventilated place. About once a month it should sift and aerate. Wet basement becomes stale flour, and if stored in a warm place too gorknet and gets an unpleasant odor.
3. To the flour and rice not start worms and weevils, you need to put in them intact garlic clove.
4. Flour moisture gives the feeling of cold, when you dip your hand in it. This meal should be eaten in the first place, because it does not last.
5. Dough will turn soft and airy, if you add to it the cooled potatoes, grated on a fine grater (2-3 potatoes 1 kg of flour).
6. Before mixing the flour dough several times to sift. By sieving the flour absorbs more air, so the dough is fluffy and tender.
7. If the dough is put a lot of fat cakes are obtained vague, hard crumb.
8. Before you put the yeast in the dough, you need to separate them in a small amount of warm water or milk with sugar and flour.
9. Prezhle you put baking soda in the batter, it should dissolve in vinegar flavor soda then you will not feel in the pie.
10. If the dough for pancakes come, it can not interfere.
11. Pancakes will taste better if you add to the dough whipped protein.
12. Shaving brushes for greasing pans for baking pancakes can serve cut in half and mounted on the fork potato.
13. Not to lubricate the pan during baking pancakes, you need to prepare the dough pour a little vegetable oil and mix (one tablespoon oil 2 kg test).
14. Dough, kneaded for Table margarine, long stale. Knead the dough is rolled out good bottle filled with cold water.
15. Dough will not stick to your hands, if palm oil vegetable oil.
16. It is easy to roll out thin dough, rolling pin if the wrap clean linen cloth. If the dough is too wet, you need to put on it a sheet of parchment and roll right through the paper.
17. To thin dough pass on to the pan, sprinkle the dough with flour to and screw on the rolling pin.
18. Do not lubricate the edge egg puff pastry - when they harden and baking the dough will not rise.
19. Nedosolennoe dough can sunflower, if poured into a salt dissolved in a little water or milk and mix thoroughly Move.
20. To cake turned bright yellow, you need to rub the yolks with a pinch of salt and put in 8-10 hours in a cool place.
21. The dough is no longer fit, you need to cover it well with water-dampened paper.
22. Pies get more fragrant, if fry them in the vegetable and ghee (1 kg of vegetable oil 300 g melted).
23. That dough is not saturated with fat, they should fry over high heat, add the oil a little vinegar.
24. To check if there is enough oil warmed up for preparation of pies, you need to pour it on top 2-3 drops of water. If the water evaporates from the surface, oil is ready. If the drops will go to the bottom, lower in fat cakes are not.
25. The fat in the preparation of pies not foamed, add to it a pinch of dry salt.
26. Before you put the cake in the oven, you need to let him go for 15-20 minutes, then lubricate the egg white.
27. When dough sheeting should not pour a lot of flour.
28. Test better propechetsya, if around the cake from the pan leaving voids.
29. When baking air biscuits (meringue) on baking a must to put a sheet of plain paper.
30. When kneading need milk or water to pour a little, thin stream while stirring. Then the dough is no lumps.
31. Baked cake can not be easily removed from the mold, you need to give it a little cool. But you can not leave for a long time and the pan - this cake is moist and smells like iron.
32. If you cook the cake stuck to the opposite, to hold the pan over steam or wrap it up for a few minutes with a damp towel.
33. Pie is not the foothills, if by putting the pan with the dough sheet filled up on it with coarse salt.
34. If the cake in the oven starts to burn on the one hand, you need to put a baking dish with water.
35. The cake turned out delicious, the first 15 minutes, do not open the oven.
36. The top and bottom crust with a baked pie was soft, you need to put it on a soft cloth and cover it tightly at the top. If the pie crust with much withered, it is necessary to put it on a cloth, and the top cover is dry.
37. To find out whether the cake is ready, you need to stick to it a wooden stick. If the stick turns dry - cake is ready.
38. Baking quality products can be identified by its weight: the easier, the better baked.
39. To cut a hot cake, it is necessary to hold the knife previously in hot water and quickly dry.
40. Hot dough should be filled with cold syrup, cooled down - hot.
41. If you need to prepare the dough with raisins, sultanas rinse in hot water and sprinkle with flour, then raisins evenly distributed in the dough.
42. Pastry can not knead too long, otherwise it will become thick and hard.
43. Biscuit dough to knead quickly and bake immediately, otherwise it evaporate from the air bubbles and cake loses flavor and tenderness.
44. If you cook biscuits or biscuit with lard, add a little lemon juice.
45. If cookies burnt, should cool it, and then spend some time on it a fine grater and sprinkle with powdered sugar.
46. Bake the cake to a moderate heat in a preheated oven.
47. After pypechki can not make a cake in the cold because of the sudden change of temperature it can settle.
48. To cake decorated with fruit, not softened, it is necessary to grease it before baking egg white.
49. In the cream from the milk, starch and cocoa to add a little grated orange peel and pour a few drops of orange essence. This will give the cream a pleasant smell.
50. Butter will easily whipped if you first cut it into pieces, put in a bowl, submerged in hot water, and keep until tender.
51. Whisk well to cream, to add to her own white and cool in the water dish in which it is located.
52. If the jam for pies watery, add to it 2-3 tablespoons of crushed crackers or corn flakes.
53. Iron sheets on which the pastry is baked, it is best to wet with water, not oil.
54. Keep away the white and brown bread, because white is losing its taste.
55. Bread for a long time to keep the taste and pleasant smell, if you keep it in an enamel saucepan, pour in the bottom of which is a little vanilla, and on top of the bed a plastic circle.
56. Long stale bread, if the pan (or a box), where it is stored, put an apple, a piece of raw peeled potatoes and a little salt.
57. Pies to drying out, they are best stored in a clay pot, covered with a cloth, or in a plastic bag.
58. To cut thin slices of fresh bread, you need to heat the knife, dip it in boiling water for a minute. You can also cut the crumbly cake.
59. To refresh dried up biscuits or cookies, we have to put them on a baking sheet and sprinkle with water, or drop a second in the milk, then place the pan on a large bowl of water and put in a few minutes in the oven. Under the influence of a couple of products will be as fresh. You can dip the biscuits in milk and place in a slightly warmed oven.
60. To refresh dry bread, we must wrap it in a wet paper and put it on for 10-15 minutes in the oven.
61. The cake will not dry in the box, if put together with him an apple.
62. The yeast is not spoiled, should be stored at a temperature of not more than 3 - 4 °. You can also crumble the yeast - dry and place in a sealed glass jar in a dark place.
63. If the yeast is put into the flour or table salt, they persist longer. For a long time, the yeast can be stored in the refrigerator freezer.