A method that helps us especially if we work, or cannot follow the dough for as long as necessary by checking them visually.
The right hydration of the dough is one of the main stages in the preparation of baked products. The quality of the dough depends on the characteristics of the finished product, so a correct execution is fundamental to obtain an excellent finished product.
All flours improve if hydrated in the right way but for gluten-free flours hydration is essential.
Brisee and Sucree PateShortbread biscuits and cakes prepared with crumbly dough that contain butter It is important to let them rest in the refrigerator before rolling them out because:
Crumbly doughs left to rest in the refrigerator lose elasticity become more stable and do not shrink when they are rolled out. Crumbly doughs can be stored raw in the refrigerator at + 4 ° C for a week. After this period it begins to be less workable and loses flavor. |
CookieThe famous American crumbly biscuits, which often have molasses among the ingredients, achieve maximum flavor and best consistency if prepared with a paste that has rested in the refrigerator before cooking. If cookies are baked immediately after mixing them with flour, liquids and fats do not have time to amalgamate, there is a risk of having little tasty and soggy biscuits. Planning their preparation in advance allows you to hydrate the cookie dough before baking it. The idea is that during the rest, of at least 6 hours in the refrigerator, the flour will completely absorb the egg, the result will be a dry dough that will guarantee biscuits with clean edges with a delicious external crust, soft heart and an intense flavor. |
PancakesThe pancake batter was left to rest in the refrigerator overnight:
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Dough for muffins, plumcakes and cakes that contain baking powder among the ingredientst is very important to let them rest in the refrigerator for at least 4 hours (and no more) before cooking them, as it will:
It is possible to let the muffins in the mold rest in the refrigerator and pass the muffin molds directly from the refrigerator to the hot oven. Some people think this method makes muffins too dense. Do not worry that the muffins do not increase enough, cook them at 200 ° C for the first 10 minutes, then lower the temperature to 180 ° C and finish cooking. |
LeavenedThe rest of the leavened dough in the refrigerator overnight makes the finished product much more digestible, tastier, better leavened, honeycombed, lighter. Other factors influencing refrigerator rest are:
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