Why the dough turned out to be solid: how to soften what to do?

Experienced bakers know how to prepare the perfect dough without scales and measured cups. But at the very beginning of their work, many cooks and confectioners are faced with problems. We know how to fix any errors made during the batch of dough.

Read on our website another article on the topic: "Recipe for lean dough of yeast and without yeast, sand, for dumplings and dumplings".

From this article you will learn what to do if the dough turned out to be solid and how to soften it. It's simple, you just need to know the secrets. Read further.

Content

What is a dump and why is it needed?

Opra is a semi -finished product for baking from yeast dough, obtained by mixing flour, water and yeast (or sourdough). The finished academic is used to knead the dough. The opalar process is a baking technology in which dough is pre -prepared before kneading the dough. It is often used for the preparation of products with a high content of fat and sugar.

Any baker knows that the dough helps to make the dough soft and magnificent. It is important to make it correctly, otherwise nothing will work.

How to understand that the dough is clogged with flour?

If you add too many dry ingredients to the dough, then it will, as the housewives say, is “clogged with flour”. This also means that you were too long, diligently kneaded (“knocked out”), adding the flour again and again. How to understand that the dough is clogged with flour?

It is tough, not plastic and does not rise poorly - this is characteristic of a clogged yeast dough.
The spoiled sand test blanks are hard and it is almost impossible to do anything with it.

But how to fix it if the test workpiece turned out to be stiff? What can be done? Read further.

Why is yeast dough it turns out too hard, hard: how to soften?

There are two reasons why the dough becomes solid:

Too many dry ingredients
Too long kneading

With a prolonged kneading, the fibers in the dough become too strong, it is almost impossible to fix it, it is easier to knead a new workpiece. But, if you made the dough with yeast, then you can fix it. Leave the workpiece still wander in a warm place. Enzymes, acids and high temperature regime partially destroy protein bonds and soften the test workpiece.

If a lot of flour is added, follow the following steps:

Sprinkle the table with flour and put a piece of a test blank on the surface.
Mash her hands, making pits and recesses.
Pour the surface of the workpiece with water and rub with your palms or a kitchen spatula.
Fold the layer in half and pinch the edges.
Kneam the resulting workpiece with your hands for 2-3 minutes.
Repeat this step if the test workpiece is still stiff.

Thanks to such manipulations, you can return the workpiece softness. If the yeast dough, leave it in this state, still wander. When it rises, it will become soft and tender.

The yeast dough is solid and does not rise: what to do?

Yeast is what makes a test workpiece for pies and other pastries rise. There are two types of yeast: fresh and dry. Pressed yeast has a short shelf life and should only be stored in the refrigerator at high humidity. Dry yeast during incorrect storage can deteriorate.

The main reason for the failure when kneading the dough is defective yeast. Put them in some kind of container and mix with warm water and sah. If within 15 minutes. They will rise, which means that the dough is ready for baking.

If the yeast was bad and the test workpiece does not rise, then new ones will help to fix the situation. Make dough and add it to the dough, stir well and let it stand. You may have to add a little more flour and remember that the workpieces will turn out more respectively in volume.

The second reason for the poor lifting of the test workpiece is incorrect temperature. For example, in the oven, heated to 40 ° C, the mass will rise twice in 40-45 minutes, and in the refrigerator-during the night. Therefore, if you want the dough to rise faster and turn out soft, like fluff, create a warmer environment.

You can turn on the oven for a minimum and next to it put a bowl of dough. Such light heat will help the workpiece to warm up and rise faster.

Why sand dough is solid and dry: what to do?

Often sand products are too crumbling and shapeless, and sometimes too dense and almost rubber. The problem lies in the recipe and components. For example, a test workpiece prepared for drainage. Mel will, of course, be tastier than on vegetable fat. If eggs are used, then work only with egg yolks.

ADVICE: The remaining proteins can be smeared with the dough before baking.

And the most important thing is not to knead the test workpiece for too long so that gluten does not form. Connect the components, roll out and put in the refrigerator for at least 30 minutes.

ADVICE: To obtain a softer texture, knead the workpiece manually, and not with the help of a blender or food combine.

If the sand test workpiece is solid and dry, then melt another portion of oil and mix it with the dough. If this did not help, then, perhaps, the problem in the low quality of the ingredients - poor flour, used margarine instead of oil, etc. In this case, you will have to make a new knead, with high -quality ingredients.

If the moti dough turned out to be too hard: what to do?

Everyone can try to make Moti with their own hands. But not everyone get these cakes - this happens. Moti is torn, not cracked, starch is felt in the taste of the dough, cakes are not baked as we would like, stick to the teeth, etc. Why is this happening? How much the dough for the moti turns out to be too hard and what to do?

One of the most common mistakes leading to such consequences - incorrect choice of flour. For this dessert, only special flour of adhesive rice must be used. In stores, it is so called - flour for Moti. Usually it costs more than ordinary rice flour and is sold in packages of 0.4 kg or 0.7 kg.

But even if it is written on the flour “for the preparation of moti”, this, unfortunately, does not mean that the cakes will definitely turn out. But without making a test workpiece, you will not find out whether it turned out or not. If the dough is elastic and stretching, does not stick to your teeth and does not break, then you have made the perfect dough.

The next error - incorrect technology for preparing dough. At home, the Moti dough is prepared in a microwave or in a frying pan with an anti -stick coating. In the simplest case, only rice flour and water are needed for the workpiece, but in many recipes, corn starch, sugar and oil are added, and sometimes milk or juice is used instead of some water.

The proportions of the ingredients are very important, but the only right answer is what and how much to put. But in any case, you should focus on the consistency of the dough during baking: the dough should stick well into a lump and not stick to the walls of the pan.

The dough dough turned out to be solid and breaks when cooking: what to do?

Dumplings love everyone without exception. Of course, such a dish prepared at home is tastier and more appetizing. But it happens that the dough dough turned out to be solid and torn during cooking, what to do?

This is usually not due to the quality of the test workpiece, but with the method of preparation. So that the dough is not torn during cooking, avoid intensive boiling and put so many products in a saucepan so that they do not stick together when mixing.
If you cook correctly, then problems can be in violation of the technology of preparing the dough. You were mistaken with the ratio of flour and water, could not withstand the workpiece before modeling and put too much the fillings. Make a not too tight dough and let it lie on the surface of the table for at least 30 minutes. Or an hour.

Here, read more useful articles so that dumplings you always get tasty and delicious:

IMPORTANT: If you use cold water when kneading, the dough will turn out to be softer and elastic.

Why does the dough harden in the oven?

The dough became hard in the oven, although it rose perfectly and was porous, which means that the workpiece dried up. Read more:

The temperature in the oven is too low, the baking time is too long, and the dough turned out to be dry.
Or, conversely, the temperature can be too high, And the dough was simply baked on top, it took a crust.
Maybe, the dough was not kneaded properly, and in this case, it also becomes tough during baking.

No matter how strange it may sound, but the main reason for hard pies and bread that you bake in the oven is too many eggs in the test. Read more:

It is believed that the eggs make pastries more beautiful and more tender, but such an effect will be only from yolks. The protein makes the dough during the baking process hard.
Baking not only becomes solid, but also stale faster. The test workpiece lacks moisture.

The more protein is added to the yeast dough, the tougher and less tasty pastries will be. Experienced housewives have long stopped doing this and put only the yolk when kneading. Knocking the dough only with yolks and without the use of egg proteins, helps to make it delicate and soft.

Why sand dough is solid after baking: what to do with hard pastries?

There are several methods that help to return freshness and tenderness to hardened pastries. So, why is the sand dough it turns out solid after baking, what to do with hard pastries? Here are the tips:

Lubricate the top of hot baking with melted butter. If there is no this product, you can use the plant. oil. Then cover the pie or cake with a film and put a towel on top. After 15-20 minutes. Baking will become soft.
If you do not want to use oil, you can smear baking with ordinary water And also cover with a film and a towel. The effect will be the same.
You can lubricate the cooled pastries with oil or water And send to the microwave for a couple of minutes. Thanks to such manipulations, the pies will also become soft and tender.
Also, airiness with cold pies can be returned if first put them in the freezer for 1 hour, and then immediately in a hot oven or microwave. Such a shock for baking when changing temperatures helps it become more tender and softer.

These tips will help you rehabilitate hard pastries and enjoy its taste with pleasure.

The dough is too liquid: what to do?

If the dough turned out to be too liquid, then it will save it if you add more flour. If this ingredient was not at hand or the flour ends, then you can replace it with such products:

Starch - Corn, potato.
Breadcrumbs - Previously, you need to grind, passing through a meat grinder or in a coffee grinder.
Bread crumb - Many housewives add bread to the dough if there was not enough flour. This method is great for yeast dough.

If these products do not have these products in your house, then remove the workpiece in the refrigerator and go to the store for flour.

Read on our website the other two articles on this topic:

Below even more useful information. Read further.

Hard, hard dough: common mistakes and important recommendations

The problem will not need to be solved if you do not make common errors when preparing the dough:

The hostess should abandon the use of cheap and poor -quality flour. From such a basis, solid pastries are obtained. Choose flour of the highest grade, the date of manufacture should be this year, not earlier.
It is important to follow the recipe. In no case can you violate the proportions of the ingredients and the preparation technology.
You need to be careful with a proportion of dry ingredients. If you overdo it with flour, then the test workpiece will turn out to be stiff, and baking is tasteless.
Do not knead the dough for a long time, otherwise it will lead to the fact that the workpiece will be clogged, and baking is tasteless.

In general, now you know how to save the dough, if it turned out to be solid. But it is better not to allow this, then the baking will be tasty and appetizing.