Alcohol in baked goods and bread dough

[Alcohol in baked goods and bread dough]

Alcohol in baked goods and bread dough

Any cookies, gingerbread, muffins will become better if you introduce some kind of alcohol into the dough for them - alcohol, vodka, wine, cognac, rum.

Doses are arbitrary, but not less than 1 teaspoon and not more than 1 tbsp. spoons per 1 kg of dough in terms of alcohol.

This will promote flatness, nice appearance, baking and lightness.

It is also useful for the porosity of the confectionery, especially if this product is prepared not with natural lifting agents (yeast), which themselves produce alcohol in the course of their life, but with artificial chemicals (soda, ammonium carbonate, baking powder).

Along with vodka (which can be added up to a quarter of the total liquid), dry sour grape wine must also be added to fresh puff and pastry dough - 1-2 tbsp. spoons for 1 kg of dough.

Aromatic alcoholic beverages (liqueur, cognac, rum or others) are used in the dough mainly according to the recipe, since in addition to flavorings, they are also to some extent dough leavening agents.

Adding vodka (brandy or rum) to the dough also makes the products more lush and tasty.

The added vodka helps to delaminate the dough during frying and makes it a little crispy;

When vodka is added to the dough, it rises more easily, and products made from such dough are softer, more airy and stay fresh for much longer.

As you can see, alcohol is one of the essential elements for enriching food, and it can be safely introduced in small doses into many prepared dishes. There are more recipes for dishes that contain vodka.

Cook with pleasure and enjoy your meal!

[Admin]

Admin, what about balms?

[Admin]

Admin, what about balms?

And this I have not tried Balm on herbs and other additives - dashing trouble - the beginning

I'll have to try, otherwise I have 3 bottles of balm lying around: "Karelian", Valaam "and some" Ancient ". I think that" Karelian "will definitely fit

And I added "Riga" herbal balm to the muffins. Very much even nothing!

And I almost always add Riga balsam to rye bread, just a little bit. I couldn't understand why I liked such bread more than without balm. Thank you for Temka, now the scientific basis is summed up for what I am doing!

[Tamborén]

Tamborénand thank you for the idea!

And, right now, I will also bring 4 types of "Old Tallinn" - wow, let's take a walk in bread!

Yesterday I tried to bake gray bread (wheat + rye) with the addition of vodka (zog). I liked the result very much. I became interested in this question and immediately found the answer! Thank you very much for the topic!

[makes it a little crispy]

I stumbled upon this topic by accident, because I am looking for an answer to the question: how to get a lighter bread-airiness I wanted
makes it a little crispy and products are more lush and softer, more airy as one denies the other, or rather crispy - it's like closer to crackers and should harden faster
it is better, of course, to try and see the answer
I'm going to put the bread and add 1 tbsp of vodka to 600 g of flour and 350 ml of water

I stumbled upon this topic by accident, because I am looking for an answer to the question: how to get a lighter bread-airiness I wanted

I'm going to put the bread and add 1 tbsp of vodka to 600 g of flour and 350 ml of water

To get a simple and VERY DELICIOUS AND PERFECT bread, make the simplest bread, and a soft bun (earlobe).
For 600 grams of flour, you need about 390-400 grams of liquid, watch out for the bun

[Admin,]

Admin, I Already put the dough: pardon: next time I will try to increase the water, but I immediately poured oil, instead of 2 livanul 3 tablespoons of sunflower (thoughtful) well, and a spoonful of vodka still added oh what happens

It will be good with vodka too. We are waiting for the result

Reporting)) The bread turned out wonderful (y) but it seems to me that I poured salt in too, it came out a little salty, but it's even more interesting)) it tastes like a salty biscuit cracker)) the loaf is excellent !! I will still bake like this

I report)) The bread turned out wonderful

That's fine, congratulations on the experience

Remember: put salt in the dough 2% of the weight of all flour in the dough!
Of course, you need to take into account the salt in the other ingredients for the dough.
This is the most optimal indicator of salt for the development of yeast in the dough!

That's fine, congratulations on the experience

thanks: rose: if it weren't for your site, I wouldn't know what and how

Remember: put salt in the dough 2% of the weight of all flour in the dough!
Of course, you need to take into account the salt in the other ingredients for the dough.
This is the most optimal indicator of salt for the development of yeast in the dough!

I seem to always put 2 tsp, but maybe I miscalculated like with butter: red: and I just think I need such an oven, it's not a bun
By the way, but it will not be possible to check for callousness (((it remains only for morning sandwiches

Peace be with you bakers!
I have been adding alcohol to bread for a year and a half for this purpose I specially order from friends from Mordovia
a bottle of grain moonshine
and different liqueurs are normally attached to sweet pastries

today I baked bread (I took into account all the tips) with alcohol and added more water: - * a miracle happened !!! spongy, lush - no words, some emotions

I also began to add homemade strong tinctures to the dough. I really like to add homemade Calvados - apple vodka. The bread is very aromatic and fluffy.

And I didn’t even know that alcohol can be added to bread, now I’ll try it, otherwise I’ve collected different tinctures, because they say live and learn ...

Does alcohol evaporate? Can children like this bread? I have too much alcohol ...
And another question: add alcohol with water, before kneading? It doesn't interfere with fermentation, does it?

It is also necessary to take it as a rule and add alcohol to baked goods.Otherwise, I always forget to try this advice

Well, can children be given such bread? Someone please answer!

[Anastasia]

Anastasia, of course it is possible. Alcohol evaporates during baking. Do you use yeast? The same alcoholic fermentation. At high temperatures, the yeast dies and there is no alcohol left either.

Regarding the Karelian Blzam: you can add it, even to bread, even to baked goods. You just need to remember that it is very fragrant and if vanillin, cinnamon are present in the baking recipe, then they should at least be reduced, or even not added at all.
For example, I always add half a glass to a charlotte (even with apples, even with cranberries), this is about 25 ml of Karelian balsam, now I pour it on the eye, like a "two or three rolls" I'm not afraid to pour "gurgle" another, worse for sure will not be, only better
She gets very lush, the biscuit acquires a light creamy shade and a very pleasant special aroma and taste, whoever tastes charlotte for the first time all ask what I add.

girls, I constantly add Krambambula to baked goods and bread by a teaspoon. Well, if raisins or other dried fruits are coming, then there is no way without it. Toka, I was embarrassed to say, so as not to think what. Mom taught me this. And honestly, honestly ... there is a difference. When it ended once, the difference was immediately revealed.

Toka, I was embarrassed to say, so as not to think what.

Then what should I do? Straight and I don't even know
I have so many recipes and bread and food is prepared with alcohol. Horror, what can they think on the forum!

But, DELICIOUS!

Then what should I do? Straight and I don't even know

Well, after your topic Tanyusha, I can even brag about it!

[Ira]

Ira, and you look at my recipes, especially meat - there are a lot of alcohol. It evaporates completely, but the finished dish tastes great.
I especially like to add strong alcohol to bad-tough meat, which needs to be stewed for a long time.
I even have berry jam on red wine (instead of water), or berry jam with balsamic - I specially prepare it to add to bread, or to add when stewing meat.
And recently I made a jar of plum jam with dark balsamic, the taste and smell of smoked prunes turned out

[Ira]

Ira, and you look at my recipes, especially meat - there are a lot of alcohol. It evaporates completely, but the finished dish tastes great.
I especially like to add strong alcohol to bad-tough meat, which needs to be stewed for a long time.
I even have berry jam on red wine (instead of water), or berry jam with balsamic - I specially prepare it to add to bread, or to add when stewing meat.
And recently I made a jar of plum jam with dark balsamic, the taste and smell of smoked prunes turned out

Tanya, well, that's quite normal. I'm talking about bread ...

What about bread? If alcohol improves the taste and properties of baked goods, then let it be Well, and for the sake of a variety of baked goods

And what about bread? If alcohol improves the taste and properties of baked goods, then let it be Well, and for the sake of a variety of baked goods

agree!

Very interesting! Thank you all! I have accumulated donated balms, and I have a cranberry. They are all strong, sweet and specific in flavor. We do not drink them ... I will be in the muffins on the sly ... While I was waiting for an answer, this morning I put some bread, but I was afraid to add something strong. I added a liquid apple sediment from cider (there is a crumb of alcohol in it) - and so - it is light brown ... My bread came out gray-beige from it ... Something I did not think, I like white.))) However, very much fluffy light and baked, delicious.
In general, colored alcohol is better in cupcakes ... And if you add something to bread, then something neutral in color ... Live and learn! :))

Great information!
I tried to add my apple one, and, thanks to the presence of two buckets in my bread maker, I also put the control one, without alcohol.
Corn - the roof has not fallen off with alcohol, for the first time for this bread. In a control bucket, without alcohol - fell.
Buckwheat - the same.
I tried buckwheat bread with wine (I replaced a quarter of the water with homemade wine - "Isabella zabornaya") - and the taste is interesting, and it kept its shape.

Thank you!!!