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Why do you need vodka in the dough?

Why do you need vodka in the dough?

Delicious baking recipe. Homemade dough recipe. To improve the quality of the dough and as a baking powder, the alcohol contained in vodka begins to evaporate at a sufficiently low temperature, therefore, during the baking and frying process, the dough is saturated with air and becomes fluffy. To achieve this effect, one tablespoon of vodka per kilogram of dough is enough. In addition, a spoonful of vodka improves the taste of the dough, makes the baked goods more beautiful, the buns are baked better, and the brushwood (verguns), pasties become crisper, softer, with pimples. I tried to make a dough with the addition of 1 teaspoon of vinegar. Chebureks are obtained with a pleasant sourness. Try adding you too. In general, the dough should roll out well, be elastic, thin and not burst when frying. Melting in your mouth.

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