Unforgivable mistakes in making yeast dough: you don’t even know about them
It turns out that adding ingredients such as dairy products, sugar or eggs are critical mistakes that almost all housewives make out of ignorance.
The listed ingredients should especially not be used when it comes to preparing dough intended for savory fillings - fish, meat, mushroom, vegetable and others.
The whole point is that thanks to milk, sugar and eggs, the baked goods acquire a golden brown appearance very quickly.
Because of this, there is a high probability that the pies or cakes will look ready on the outside, but will still be half-raw and undercooked on the inside.
The situation will only get worse if the filling in the baked goods is wet.
This often happens if you decide to enjoy pies with raw minced meat, fish or stewed cabbage inside.
To avoid such a situation, experienced cooks advise using regular water instead of milk, or even better, the water in which the potatoes were boiled.
If you use potato broth, the baked goods will turn out unusually tasty and airy.
