Trick for cooking delicious buns that you will lick your fingers: How to manage to swell the dough forever

Cakes, pizzas and bread cooked from puff pastry are the most delicious. Many factors influence whether you will do a good bun.

The most important thing is that the dough swells well and to achieve this, the place where we compressed the yeast does not make it cold, but warm.

If you want the dough to be liquid, replace the amount of milk you put in it with yogurt or yogurt. If you want light dough, use starch flour, Telegrafi reports.

Even softly ground flour makes the dough light, while wild ground flour can be used for pancakes.

If you are not sure which flour to use in which bun, prepare the composition from half wild ground flour and half softly ground.

All ingredients should definitely be at room temperature.

For sweet dough, put 500 g of flour in a bowl, make a hole in the middle, crumble inside a yeast cube and mix with 60 g of sugar, 100 ml of lukewarm milk and a little flour. Let it "swell" to swell for about 15 minutes.

Add 100 ml of lukewarm milk, 100 g of soft margarine, as much salt as you can grasp with your fingers and 1 egg.

Shake with a mixer until the dough starts to separate from the walls of the pan. Then knead well by hand on the work table on which you have put a thin layer of flour.

Put the dough in the pan and cover with foil or a clean kitchen cloth. In this way you protect it from the air and prevent the top layer from drying out, hardening, respectively from the dough not swelling.

Put it in the pot in a warm place, for example near the oven or in the oven (at 50 degrees, without air flow, while the door should be slightly open). Allow the dough to swell until it doubles in volume.

This lasts from 45 to 90 minutes, depending on the dough.

Roll the dough once more and place in the mold you want. Let it swell for another 30 minutes.