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Pastries

Pastries are fragrances for the whole house, coziness, delicious tea and the joy of home. Kneading the dough, the hostess puts soulfulness and love, the brightest thoughts and good wishes into it.Baking can be yeast, stuffed, layered, with and without fillings, and baked dough products differ in shape and size. If you take such dishes from all the peoples of the world and cook at home one a day, it will take decades. Baking requires flour. It can be either white (bread) or whole grain. Wheat, barley, corn, buckwheat, millet, oat, nut - knead out of everything. Be sure to sift it. This will give the test an extra dose of oxygen and the extra surgery will give your dish even more love. There are special mill devices for home production of flour mixtures. To do this, it is enough to take the desired cereal and tar. It turns out to be cheaper and more natural. What to knead pastries on - do not count. Water, milk, prostokvash, kefir, sour cream, butter and vegetable oils, beer - each of the liquids gives its own taste and texture. For some recipes, the room temperature of the ingredients is important, it is better to take warmer to work with yeast. As for molding, training will help, especially for sticky dough masses - dexterity and scraper. It's good to start with a simple non-sticky medium stiffness - pies, bagels.