How to choose the right dough for baking?
If you want to treat yourself or your loved ones to some baked goods, it’s important to choose the right dough. Otherwise, the finished baked dish might turn out not fluffy, and the taste could be unexpected. Let’s explore the differences between various types of dough and what can be prepared from them
If you want to treat yourself or your loved ones to some baked goods, it’s important to choose the right dough. Otherwise, the finished baked dish might turn out not fluffy, and the taste could be unexpected. Let’s explore the differences between various types of dough and what can be prepared from them
Yeast dough
For this type of dough, the process begins by preparing a base known as a “sponge” – a mixture of yeast, sugar, and a liquid component: water or dairy products. Once the sponge has risen, the remaining ingredients are added. It’s crucial to get the proportions right and allow the mixture to rest. Yeast dough can be of two types:
Sweet
Unleavened
In first case, eggs, milk, sugar, and butter are added to the sponge. This mixture results in fluffy pastries and Easter bread. Lean dough is suitable for making bread, flatbreads, and vegan pancakes. It is made by adding water to the sponge without the addition of eggs or butter
Puff pastry
Puff pastry contains a significant amount of vegetable oil. After kneading the dough, it’s rolled out to 1-2 mm thickness, folded in half, and rolled out again. This process is repeated several times. It’s crucial to brush each layer with oil. Puff pastry is used to bake croissants, strudels, turnovers, pastries, “tongues,” and the famous Napoleon cake
Shortcrust pastry
A crucial component of this dough is butter. Shortcrust pastry is prepared using two methods:
Cold method
Flour is mixed with chilled butter
Warm method
Softened butter is blended with eggs and sugar, and then combined with dry ingredients
Working with cold pastry is more convenient, but the warm method is better suited for mixing large quantities. Shortcrust pastry is used to make excellent muffins, tart bases, cookies, tarts, cakes, and cheesecakes
Sponge cake dough
Classic sponge cake is made from egg whites, egg yolks, sugar, and sifted flour. You can beat the whole eggs together or separate the egg whites from the yolks, whipping them separately before mixing. The second method imparts a special lightness and delicacy to the baked goods. Sponge cake dough is used to make cakes, rolls, and pies (such as apple pie)
Choux pastry
Choux pastry is made by partially or fully cooking the flour with boiling water. The resulting mixture is somewhat liquid, so a pastry bag is often used to handle it. The most popular baked goods made from choux pastry are éclairs and cream puffs (profiteroles)
Wheat flour of the highest grade is suitable for enriched baked goods made from puff and shortcrust pastry. Using it results in exceptionally fluffy and voluminous products. First-grade flour works well for non-enriched baked goods like pancakes and pastries
Experiment with dishes made from different types of dough, practice, and explore. Delicious and aromatic baked goods will be a great reward for your efforts