Before making homemade dough, decide which one you need: they all differ in technology and cooking time, in the products they use, and in the type of dishes they're meant for. For example, plain dough without yeast works for fried hand pies (though they're made with yeast too), rich dough for buns, and any of the above for pies, including unleavened if it's a savory bake.
The five most commonly used ingredients in homemade dough recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Flour | 325 | 12 | 1 | 67 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
The first rule of well-made dough at home is choosing the right flour. For dishes that need loftiness and lightness, high-grade flour is essential. For simpler ones, first or second grade will do. More often, wheat flour is used in baking, but lately home cooks like to combine it with other types or even replace it with rye, corn, or oat flour — thanks to lower calories and better digestibility.
Secrets and tricks of making dough
Have you decided on the type of dough and the flour? Now, how do you make dough at home? Make it a rule to always sift the flour twice, even if you're making something simple like taco tortillas or lasagna sheets. This is a necessary habit for a good cook and the second main rule. Remember the third: all the dry ingredients are mixed together, then all the mixed wet ones are added to them. It can happen the other way around — it all depends on what a specific homemade dough recipe calls for. Mixing is done in small portions, gradually. With this approach, the dough is moistened evenly and there are no lumps.
The five fastest homemade dough recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Dumpling dough for soup | 5 min | 209 | +75 |
| The simplest choux dough for chebureki | 5 min | 262 | +74 |
| Pourable dough for pie and pizza with kefir, without yeast | 7 min | 137 | +94 |
| Simple pizza dough in a dough mixer | 10 min | 274 | +48 |
| Simple liquid pizza dough with sour cream | 10 min | 227 | +253 |
The fourth rule of how to make dough at home: always knead the dough clockwise, gathering it from the edges to the center. This will greatly simplify the cooking process. Dust the rolling pin with flour if you need one, and the same for the table or board. If you knead with your hands, grease them with vegetable oil — the dough won't stick. Airiness in the dough comes from yeast, baking soda, and baking powder. Soda can be slaked in any acidic liquid: vinegar, lemon juice, or kefir — this will spare your baking from an unpleasant soda aftertaste.