Opara
According to the restaurateur, at this stage the main mistake is that many people add either hot water or cold water.
“The liquid should be at room temperature. More precisely, not water, but milk. We add a little yeast, a little sugar, a little milk and a little flour. Then they work perfectly. If you add cold milk, the yeast will “sleep.” Add hot milk and the yeast will begin to die. This is important. If the temperature is room temperature, the yeast will work cool,” he noted.
Kneading the dough
Klopotenko recalled that very often the eggs do not rise because the dough is poorly kneaded.
“No matter how strange it may sound, the dough needs to be kneaded for about 20 minutes. And it’s not 10 minutes, not 15, but exactly 20 minutes. Is it difficult? It’s very difficult. If you knead less, there’s a high risk that the dough won’t rise. Therefore, you need to mix, mix and mix. If you have a kitchen machine, take it and mix it for exactly 20 minutes. Then, when you stir correctly, the yeast is distributed over each cell of the dough, and then the dough will definitely rise and work perfectly,” he assured.
Yeast
“Often, when you buy low-quality yeast, nothing will come of it, and don’t interfere. The ingredients from which we cook are the base and foundation,” the restaurateur noted.
Proofing the dough
After kneading the dough and adding the ingredients, you need to leave it to stand. The longer it sits in a warm atmosphere, the better.
Oven
“Very often, baking does not work out not because you are doing something wrong, but because you simply have a bad oven. The error may be that the oven does not set the temperature correctly,” the restaurateur warned.
How to prevent paska from burning
“It’s super simple. The paska rises and cooks for about 15 minutes in the oven. Next, take foil and close it well on top. When you see that the paska has already risen, but the inside is not ready yet, just cover it, put it in the oven, and let it bake there for another 25 minutes,” he advised.
