4 Tips for perfect dough

By admin
07 June 2013

Freshly baked bread with real butter, pancakes with cinnamon sugar and flapjacks smothered in syrup.

Freshly baked bread with real butter, pancakes with cinnamon sugar and flapjacks smothered in syrup – this is real comfort food on a cold winter’s day know

1 Not too hot or too cold

• The water used when making bread dough must not be very hot (it will kill the yeast plant) or very cold (it will retard the rising process).

2 Knead well

• Unlike pastry dough, bread dough must be kneaded thoroughly to develop the gluten that helps bread to retain its risen shape. Knead the dough until smooth and it no longer sticks to your hands. If you use instant yeast, the dough must rise only once. Leave it to rest for 10 minutes, knock it down, shape and leave it to rise until double in volume.

3 The difference

• Pancakes, waffles and flapjacks are made with a runny batter – the difference is in the consistency and appearance of the batter and quantity of raising agent.

• Pancake batter is very runny and is the consistency of thick cream, and batter for flapjacks is slightly thicker.

• Waffle batter contains raising agent, and pancake batter contains little or no raising agent. Fo a lighter result use water rather than milk to make pancake batter.

4 Baking

• Ensure the batter is smooth after mixing it and leave it to rest for 30 minutes. Do not stir again. Bake pancakes in a hot pan wiped with oil only for the first pancake.

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