One Spoon of This Ingredient — and the Dough Will Be Perfect 0 9

Many admit that they struggle with dough, which is why they avoid baking and don’t even attempt simple pancakes. Meanwhile, others can knead anything and succeed on the first try.

In fact, there is no magic here: it is enough to know a few proven culinary tricks that help work easily with any type of dough and flour.

The first and most important point is that all ingredients must be at room temperature. Cold products do not combine well, causing the dough to become tougher, less elastic, and rise poorly. But there is another little-known trick that not every housewife is aware of. There is a simple component, just one tablespoon of which is enough to make any dough surprisingly tender and evenly fluffy. And that is… regular vodka.

It doesn’t matter what you are making — chebureki, pizza, pies, pancakes, or fritters — just add 1 tablespoon of vodka for every 500 g of flour. During cooking, the alcohol completely evaporates, so the dishes can safely be given to children. The result will be noticeably better than usual. Why does this work?

Firstly, alcohol slows down the excessive formation of gluten, making the dough soft, pliable, and very pleasant to work with. Secondly, alcohol evaporates faster than water, so the dough rises more actively during heating. As a result, fried products — chebureki, fritters, pancakes — turn out light, airy, and retain their softness longer after cooling.

Try this simple trick — and baking will no longer cause you any difficulties.