How to Prepare a Quick Rising Dough

Name: How to Prepare a Quick Rising Dough - Alma C.
Ingredients: For 500 g of dough:; 400 g flour; 10 g baking powder; 1 cup* milk (for the vegan version use soy milk); 3/4 cup* oil; 2 tablespoons sugar; ¼ teaspoon salt; 11 g dry yeast or 42 g fresh yeast * 300 ml cup

Meat - How to Prepare a Quick Rising Dough by Alma C. - Recipia

Sift the flour together with the baking powder and keep it handy. It is essential that the flour is of good quality, as it will influence the final texture and taste of the product. Separately, gently heat the mixture of milk, oil, sugar, and salt. Stir until the salt and sugar are completely dissolved, ensuring that you do not boil the liquid, but just heat it enough to help activate the yeast. Once the mixture reaches room temperature, add the yeast and whisk until it is completely dissolved. It is important that the yeast is well incorporated, as this will determine how well the dough will rise. Pour the liquid mixture gradually over the flour and mix constantly. At this stage, do not rush and be patient, as in the end, you need to obtain a softer and stickier dough. Avoid the temptation to add more flour, as a dough that is too stiff will lead to inadequate rising and an unpleasant texture. After the ingredients are incorporated, transfer the dough to a floured work surface and knead it for about a minute, gradually adding 2 or a maximum of 3 tablespoons of flour if necessary. The dough will still be soft and slightly sticky, but this is normal. Put the dough back in the bowl and place the bowl in a larger pot with warm, almost hot water, being careful that the water level reaches a quarter of the height of the bowl. Cover everything with a thicker kitchen towel to retain heat and let the dough rise for 30 minutes. This process is essential, as the dough will rise quickly and evenly, becoming airy and fluffy. After 30 minutes, transfer the dough back to the lightly floured work surface and knead it for another minute. If you feel that the dough is too oily but still sticky, you can add 1 or a maximum of 2 tablespoons of flour. Shape the dough into a ball and let it rest covered for 10 minutes at room temperature. This stage is important for gluten relaxation, which will facilitate further shaping. After this time, you can cut and shape the dough according to the recipe you are following, being ideal for any baked goods that require risen dough. Whether you want to make fluffy rolls, sweet bread, or other treats, this dough will provide a special texture and taste. Now, all you have to do is let your imagination guide you in creating delicious goodies!