How do you slowly bake dough

Making dough: the 29 most frequently asked questions - answered once and for all

Yeast dough

Fresh yeast or dry yeast?

Cube against sachet. Fresh yeast versus dry yeast - which is better? To be honest, it makes little difference whether you use fresh yeast or dry yeast. Both types of yeast have to be mixed with lukewarm water or milk and kneaded thoroughly before resting. What speaks for the yeast in the sachet is its shelf life. Unlike fresh yeast, dry yeast can be kept for a longer period of time and does not have to be processed within a few days. The rule of thumb is: open 1 kg of flour contains 2 sachets of dry yeast or 1 cube of fresh yeast.

Is a pre-dough always necessary? Do I always have to stir the yeast?

There is no yes or no to these questions. A yeast dough with pre-dough is neither better nor worse - it just becomes different. If you prepare your yeast dough with a pre-dough, the pores get a finer structure. If you leave out the pre-dough, your yeast dough will be less tender.
Whether you have to stir the yeast depends entirely on whether you fresh yeast or dry yeast using. Dry yeast can be added to the remaining ingredients without mixing. Fresh yeast must be mixed with sugar and milk or water and left to stand for 10 minutes.

Why do I have to knead my yeast dough?

As a rule of thumb, knead until your wrists are slack.

Knead, knead and even more kneading - that is the secret of light, fluffy yeast dough. As a rule of thumb, knead until your wrists sag - approx. 10-15 minutes. Why it is like that? Because the gluten strands in your dough are strengthened by kneading and thus form a framework for the many small glass bubbles. These are filled by the yeast and give your dough its elasticity.

Why do I have to let my dough rise? And how long anyway?

A yeast dough is not rocket science. Just prepare a yeast dough quickly - that doesn't work. A yeast dough usually has to rise twice. Once after you've kneaded it together and a second time before you put it in the oven - i.e. after you've shaped it. It is not uncommon for these two steps to take 1.5 to 2 hours. Important: Always let the yeast dough rise in a warm place (with one small exception), for example in your oven. To do this, preheat the oven to 40 ° C, switch it off and place the dough in the oven with the door half open.

Why does my yeast dough have to rise in the refrigerator overnight?

Do you fancy a French baguette? Or an Italian pizza? Then your yeast dough belongs in the refrigerator overnight. "But then my yeast dough won't rise at all - does it?"
And how your yeast dough rises - just a little slower. The pores become finer, the dough more elastic and the taste more intense. For you this means: baguettes and pizzas in perfection.
For know-it-alls: Walking in the refrigerator overnight is called a long tour or a cold tour.

My yeast dough is not rising. What can I do?

You have kneaded your dough, let it rise in a warm place and still it does not want to rise? Then there can be several reasons. You may not have kneaded your dough long enough or let it rise in a cold place. However, the yeasts cannot tolerate heat either. From 40 ° C the mushrooms slowly die off. Or maybe you just added too much salt or fat to your yeast dough. What still helps now: sugar. Simply knead under the dough, cover and let rise in a warm place and with a bit of luck you can look forward to a light, fluffy yeast dough after a few hours. If not, then only one thing will help - make a new one.

My yeast dough is way too sticky. And now?

Your yeast dough sticks and sticks and sticks? Then gradually add some flour. But be careful: If you add too much flour to your dough, it will quickly become dry and firm.

No more fear of yeast dough! Here is the basic recipe and here Farina shows you in the video how she prepares perfect yeast dough.


My dough is too runny

If your dough is too runny, sieve in some flour, optionally cocoa. Important: Always approach slowly. Your dough is right if it is neither too runny nor too firm - i.e. thick. Absolutely when mixing pay attention to the order of the ingredients. Beat butter with sugar until frothy, stir in eggs one by one and carefully fold in dry ingredients.

My dough is curdling - what now?

If you want to be on the safe side, break up egg yolks and whites separately. Nothing is guaranteed to curdle.

Marble cake, lemon cake, chocolate cake - no matter which sponge cake you bake, your ingredients should always be same temperature to have. Beat butter with sugar until frothy and stir in eggs one after the other (1 minute each!). You are on the safe side if you stir in egg yolks and whites separately.
If your dough does curdle, place the mixing bowl in a water bath and continue stirring. The fat melts, making it easier for it to bond with the eggs.

My cake is collapsing - why?

It still looked so beautiful in the oven ... Who doesn’t know that: As soon as you take your cake out of the oven, it collapses - puff, just like that. Why it is like that? Because you probably stirred too much air into your batter. In contrast to yeast dough, a batter is allowed not stirred too long become. Beat butter with sugar until foamy, stir in eggs one by one and - very important - fold in dry ingredients just until a batter is formed.

My cake is still raw - can I bake it?

A little tip first: Before you take your cake out of the oven, always take the one Chopstick sample do. If there is still some batter stuck to the skewer, put it back in the oven. If the skewer is clean, out with the cake. But what if you took the cake out of the oven without a sample, but when you cut it you noticed that it was still raw inside? Now there are three options: Either you separate the baked parts from the raw parts and form cake pops and / or rum balls from them. Or you can put your cake in the oven again. Very important: cover the cake with aluminum foil. And keep an eye on it. Option number three: carefully cut the cake into pieces and place in the oven for 5-10 minutes. Now you can crumble the pieces and use them as a crumble.


My dough is sticky - what should I do?

Working quickly - that is the be-all and end-all of a buttery shortcrust pastry. The ingredients should be processed quickly - from the refrigerator. If your shortcrust pastry is still too sticky, work in a little flour.

My dough sticks to my hands

Dough sticks to dough. Means for you: Always free your hands of dough residues. And sprinkle with a little flour in between.

My dough is crumbling - why?

Your dough is crumbly and dry? Then it's probably because of the fat. The butter must neither be too warm nor too cold. Room temperature is optimal. At least as important: the ratio of flour, butter and sugar. As a rule of thumb: 3 parts flour, 2 parts butter, 1 part sugar - in other words: 300 g flour, 200 g flour, 100 g sugar.

My dough crumbles when I roll it out - what to do?

Knead the ingredients together and chill for at least 30 minutes - guaranteed nothing crumbles. Always be careful not to let the butter melt between your hands or on the counter. If that is the case - chill. If you want to be on the safe side, add milk to your dough instead of water.

How can I roll out my shortcrust pastry thinly and evenly?

Without a lot of pressure, you can roll out your shortcrust pastry with the Cynthia Barcomi rolling pin.

It sounds so simple. And at the same time it is so difficult - rolling out dough. The be-all and end-all: a robust rolling pin. My favorite is the Cynthia Barcomi rolling pin. Unlike many other rolling pins, this rolling pin has no handles. That makes it easier for me to roll out my dough thinly without a lot of pressure. Important: Always dust the rolling pin and work surface with flour. This way, no remnants of dough stick. What also helps: pull a nylon stocking over your rolling pin or roll out the dough between two layers of cling film.

Why do I have to blind-bake my shortcrust pastry?

Blind baking means nothing else than pre-baking your dough. Would you like to fill your dough with a cream or with fruits? Then pre-bake your dough! This is how you stabilize it and prevent the soil from soaking through. After all, the base of quiches, tarts and pies should be crispy and crumbly and not sticky and mushy. After kneading together, roll out the dough, place in the tin, cover with baking paper and top with blind baking balls, dried lentils, peas or beans. Place in the oven for 15 minutes and remove the parchment paper plus the dummy filling. If your base only gets a cold filling, put the base back in the oven. This will make it crispy and brown.

puff pastry

Why is my puff pastry not rising?

Puff pastry consists of many individual layers - 244 layers to be precise. If you roll out your dough too much, you will press the individual layers together. The same thing happens if you cut your dough up with a blunt knife. Therefore always cut into pieces with a sharp knife. Important: If you coat your puff pastry with an egg before baking, make sure that the egg does not run to the edge of the dough. Otherwise the dough pieces will stick together and will not rise properly during baking.
A little tip: always bake puff pastry in a hot (!) Oven, moisten the baking sheet with a few splashes of water and do not open the oven in between.

The puff pastry is still raw inside after baking

The same applies here: always bake puff pastry in a hot oven. During the baking process, the dough flakes, the water in the butter layers evaporates and the individual layers of dough rise. If the oven is not really hot, the water cannot evaporate and forms condensation in the dough. The result: mushy dough at the core.

My puff pastry pieces are too hard

Puff pastry consists of flour, salt, water and butter - a lot of butter. The ratio of butter and flour - 1: 1. Do you want to save calories and adjust the amount of butter and flour? Not a good idea! Your puff pastry particles will be hard and splintered. So always use as much butter as indicated in the recipe.

Biscuit Dough

Why is my sponge cake not rising?

It's actually very simple: Beat the egg yolks with sugar until frothy, beat the egg whites until stiff and stir in. Mix flour with starch and baking powder and carefully fold in - do not stir, never stir! Very important: bake the dough immediately. Then it works with the light and airy sponge cake dough.

Why is my sponge cake crumbling?

Still light and airy in the oven and flat like a flounder after taking it out. Why is that? You probably didn't bake your sponge cake all the way through. Just leave it in the oven for a few minutes longer and cover it with aluminum foil. This way it will neither dry nor brown. I always bake my biscuit at 200 ° C top / bottom heat.

Why is my Swiss roll breaking?

Wrap the sponge cake in a damp kitchen towel, allow to cool and roll up.

It happened again - your sponge cake plate was baked when you rolled it up. Did you bake your sponge cake with convection and not with top / bottom heat? Or maybe you left it in the oven for too long. Always keep an eye on the baking time and take your biscuit out of the oven a few seconds early rather than too late. Another possibility: You haven't let your biscuit cool down. Only when your biscuit has cooled down completely, spread it with cream and roll it up into a roll. Four methods in the test - guaranteed not to break your Swiss roll.


Burning is only complete when a white layer has settled on the bottom of the pot.

How long do I have to burn choux pastry in the pot?

Unlike yeast, shortcrust or puff pastry, choux pastry is made hot in a pot. Bring the butter with water and a pinch of salt to the boil until the butter has melted. Add the flour and stir until it forms a dough that can be removed from the pan. This process is called burning off. Burning is only complete when a white layer has settled on the bottom of the pot.

Why isn't my choux pastry rising?

Before you lift the eggs under your choux pastry, make sure to let them cool down (lukewarm). Never stir eggs into the hot batter! A little tip: spray the baking sheet with a little water. The steam helps the dough to rise.

Why is my choux pastry runny?

If your choux pastry is too runny, you probably didn't bring the butter and water to the boil properly. You can only add the flour (all at once!) When the two have joined together. If the temperature is too low when burning, the water cannot evaporate properly. So always work with a lot of heat.


How do I pull my strudel pastry over the back of my hand?

It should be thin enough that you can read a newspaper through it. Quite a challenge. Mainly because strudel dough like this cracks very quickly. The only option: pull over the back of the hand. How it works? Very easily! Press the strudel dough flat with the balls of your hands on the floured work surface and roll it out thinly with a rolling pin. Lift the rolled out dough with both hands, pull it over the back of your hand and carefully push the dough inside out. Every now and then, put it down and start over.

My strudel dough is tearing - what can I do?

Practice creates masters. If you want to pull your strudel pastry over the back of your hand, you need patience and time.

And hey presto - your dough cracked. Just now it was very thin and now it is nothing more than a shred of dough with holes. The top priority: always make strudel dough calmly. It will take a few minutes to roll out your strudel dough and pull it over the back of your hand. Otherwise, the only thing that applies here is: Practice makes perfect.

Protein mass / meringue

If you want to beat your egg whites until stiff, the whisk and bowl must be absolutely fat-free.

Why is my egg whites not getting stiff?

You hit and hit, but your egg whites just won't stiffen? Perhaps your blender and bowl are not free of fat. Or you slipped some egg yolk into the egg white when separating the eggs. Always add a pinch of salt or a few drops of lemon juice to the egg white. Also possible: wipe the whisk with vinegar and then rinse it off.