HOW TO PREPARE DOUGH

HOW TO WITH CHEF FATIN

Nur fatin bt hussin - 1 pismp rbt 1

Dough ?

After measured out your flour, it's time to mix it with yeast. Stir the mixture with a wooden spoon to evenly distribute the yeast into the flour. Look for the expiration date on the yeast package to make sure the yeast is fresh (expired yeast could prevent dough from rising).

Step 1: Mix in the yeast

Step 2: Add liquid

Check the temperature of the liquid with an instantread thermometer. If it is too hot, the yeast will die and your bread won't rise. If it is too cold, the yeast won't activate and your bread won't rise.

Step 3: Beat with a mixer

Add warm water and melted butter to the flour mixture all at once. Beat with an electric mixer on low to medium speed (you can do this by hand as well). Scrape the side of the bowl to make sure all of the flour and yeast are moistened.

Step 4: Stir in remaining flour

Use a wooden spoon to stir in as much of the remaining flour as you can. Start with the minimum amount of flour given in a recipe, and add only as much as you need during the mixing and kneading steps. Too much flour creates a dense, dry loaf. Tip: Stir the dough until it looks ropey and pulls away from the side of the bowl.

Fold the dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over. The dough is ready when it is smooth and elastic. This means it is smooth and soft and holds together nicely in a ball. Tip: Moderately soft dough, used for sweet breads, requires 3 to 5 minutes of kneading and will still be slightly sticky. Moderately stiff dough, used for most nonsweet breads, requires 6 to 8 minutes of kneading and is slightly firm to the touch.

Step 6: Form dough into a ball

Shape the dough into a ball with your hands and place it in a greased bowl that is at least twice as large as the ball of dough. Turn the dough over once to grease the entire surface.

Cover the bowl with plastic wrap that's been sprayed with nonstick cooking spray. This prevents the dough from sticking to the wrap as it rises. Let it rise in a draft-free place between 80 and 85 degrees F until double in size. This step is also called proofing.

Step 7: Cover dough and let rise

Step 8: Deflate the dough

Step 9: Shape the dough and rise again

Now your bread is ready to take a quick rest. Then it can be shaped and set aside for a second rise before baking. This time, stop the dough from rising just short of doubling in size. This will allow it to rise more in the oven and create the ideal loaf size. When the second rise is complete, bake the bread in a preheated oven according to recipe directions.

doughnut

Now you can make your own delicate delicacy

loaf pastry