Pie dough guide
With cheese and herbs, mushrooms, meat, or berry jam – you can make a pie with a variety of fillings. However, the dough for baking is equally important. To make it delicious, you need to choose the right flour. Which one should you prefer: whole grain, all-purpose flour, or high-grade wheat flour? How can you achieve voluminous, airy, or crumbly baked goods with a golden crust? The secret lies in the fact that each type of dough requires a specific type of flour
With cheese and herbs, mushrooms, meat, or berry jam – you can make a pie with a variety of fillings. However, the dough for baking is equally important. To make it delicious, you need to choose the right flour. Which one should you prefer: whole grain, all-purpose flour, or high-grade wheat flour? How can you achieve voluminous, airy, or crumbly baked goods with a golden crust? The secret lies in the fact that each type of dough requires a specific type of flour
Wheat flour of the highest grade is ideal for making sponge cakes
For light and fluffy sponge cakes, choose high-grade wheat flour. It has a white color and an airy structure, resulting in a delicate and dense batter. To prepare it, use the classic recipe:
Wheat flour of the highest grade
375 g
Kefir
250 ml
Eggs
2-3
Sugar
180 g
Baking powder
15 g
Salt
1-1,5 g
Vanillin
1 g
Wheat flour of the highest grade
375 g
Kefir
250 ml
Eggs
2 – 3
Sugar
180 g
Baking powder
15 g
Salt
1 – 1,5 g
Vanillin
1 g
The finished sponge cakes turn out voluminous and porous. Raisins, prunes, dried apricots, nuts, and other fillings can be added to them. They are served by sprinkling them with vanilla sugar before serving
Shortcrust pastry made from first-grade wheat flour
First-grade flour has a gray color with a slightly yellowish tint and it contains a small amount of finely ground wheat bran. Thanks to its gluten content, the dough made from wheat flour has a consistent texture. To prepare shortcrust pastry, you will need:
Wheat flour of the first grade
300 g
Butter
200 g
Sugar powder
100 g
Vanillin
1 g
Wheat flour of the first grade
300 g
Butter
200 g
Sugar powder
100 g
Vanillin
1 g
Products made from first-grade flour are crispy and crumbly. Such dough is used for both sweet and savory baking. For example, open pies with cottage cheese or poppy seed fillings, cherry mousse, or fresh currants, cabbage, as well as for making honey cakes, bread, or muffins
Whole wheat flour-based yeast dough
Whole wheat flour is made from wheat grains that are ground together with their outer shell. That’s why whole wheat flour has a gray color and contains bits of bran. In yeast dough, it’s common to add a portion of high-grade wheat flour, which will make the finished dough soft, light, and airy. There are many recipes for making yeast dough. It can be mixed with water and milk. Here’s one variation using the following ingredients:
Whole wheat flour
350 g
150-170 g
Eggs
1-2
Water
250 ml
Sugar
7-10 g
Salt
7 g
Whole wheat flour
350 g
150 – 170 g
Eggs
1 – 2
Water
250 ml
Sugar
7 – 10 g
Salt
7 g
To prevent the dough from sticking to your hands and the countertop while rolling it out, it’s recommended to lightly grease them with sunflower oil. Avoid temperature fluctuations and drafts, and the dough will rise well
Baking with whole wheat flour-based dough can be purchased in bulk through the manufacturer’s website. It results in aromatic, soft, porous, and airy baked goods, and it’s also healthy and low-calorie, making it suitable for people who follow a healthy diet