The pressed
In both cases in dough it is necessary to enter whenever possible more air.
Achieve it sifting of a flour, beating of eggs, sugar and fat, use of warm liquid.
Quantity sugar should not exceed amount of fats.
Salt impacts good relish and not allows dough to blur and stick.
The pressed yeast parts in water or milk, add a little sugar, torments and put in a warm place for minutes.
Dry yeast mixes with a flour.
Bezoparny way of preparation of dough To add salt, eggs, a flour, the diluted yeast, fat to the warmedup liquid and it is good to vent.
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