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What to add to the dough so that the buns do not get stale: grandmother's secret in one ingredient
28.03.2022 09:15
Updated: 08.04.2023 18:25
Even home-baked products do not remain soft and airy for long, but experienced housewives know one secret, thanks to which the buns stays fresh longer.
It turns out that there are at least 4 secrets to making pies from yeast dough so that the pastries do not dry out the very next day.
For cooking you will need:
- 3 chicken eggs;
- 0.5 liters of milk;
- 200 gr margarine;
- 50 gr of yeast;
- 2/3 cup sugar;
- 1 tsp salt;
- flour and vegetable oil.
How to cook
Secret number 1. Professionals determine the amount of flour, not just by eye, but add it as much as the dough “takes”.
Secret number 2. To prevent the dough from becoming stale, flour should be prepared, a simple procedure will enrich it with oxygen, which is so necessary for the yeast to work.
Secret number 3. When preparing the dough, butter or margarine must be heated to room temperature, thanks to which the dough will turn out soft and pliable.
Secret number 4. Yeast for dough must be kneaded, mixed with a pinch of sugar and pour 0.5 cups of warm milk, after which it must be left in a warm place for 30-40 minutes.
During this time, it is necessary to prepare the bulk of the dough. To do this, mix 1/2 cup flour with vegetable oil. It is important that it turns out to be without lumps and resembles thick sour cream.
Boil the milk, mix it with the prepared flour and, stirring constantly, add salt and the remaining sugar.
After the yeast has risen, the prepared mass must be added to the yeast, mixed, then add the warmed butter (margarine), eggs and flour - it is better to add it 1 tablespoon at a time.
When the mass becomes thicker than sour cream, the preparation of the dough is completed.
Leave it for 2 hours in a warm place, covered with a dry cloth, periodically kneading the dough.
After the dough rises, you need to add flour (½ cup each), mix everything with a spoon until a dense mass. In this case, the dough should remain soft and barely stick to your hands.
Leave the dough for another 20-30 minutes, after which it can be considered ready.
The dough is suitable for pies, buns and rolls that do not get stale for a long time.
