Some, even the most common dough ingredients, can make baked goods hard and unappetizing.
Therefore, before you start cooking, you should figure out which foods you will have to give up.
What ingredient in dough makes baked goods tough?
If you want to get soft pastries, you should not overdo it with the amount of eggs in the dough. The whole problem is in the amount of proteins, because of this the pastry will be harder. In addition, in this case the dessert will quickly become stale.
The more proteins are added to the yeast dough, the tougher and more tasteless the baked goods will be; it is better to limit yourself to yolks.
It is also important to monitor the expiration date of the yeast. If the product is expired, the dish will be spoiled.
You shouldn't add margarine, it's better to replace it with butter.
Failure also awaits if you put the dough in an oven that has not been preheated.
