Three secret ingredients and the pastry is soft and foamy like a cloud.

These are the best tips for making dough that will be soft and fresh for days, and you’ll be surprised at how easy they are.

Savory or sweet desserts are always welcome at any meal, but homemade ones remind us of grandma’s kitchen.

Today, housewives avoid making dough, as they think they won’t be able to do it, but we bring you advice that even experienced bakers follow.

We’ve already discovered some tricks to make your dough like the bakers do, and today we bring you another tip.

If you want to cook soft dough and make the most delicious pastries from it, then add starch, semolina and milk.

What should be added to the dough?

Starch

Experienced bakers know that this product is able to transform the dough, significantly improving its structure. The fact is that ordinary starch helps to make the dough more airy and lighter. In addition, baked products to which this ingredient has been added remain tender for longer. Starch can be added directly to the flour. For a standard piece of dough, 30 g will be enough.

Semolina

This ingredient will really transform any pastry and because of it it will be better quality and tastier. Also, semolina is able to free the dough from excess moisture, which can spoil the finished dough. You only need 1 tablespoon. Otherwise, cakes or desserts to which oatmeal is added stay fresh longer.

Milk

If you work with yeast dough, then you must mix the milk with the yeast. It should not be hot or cold, but warm. The dough will be tastier if you mix the yeast with milk instead of water and it will have a nicer color. Thanks to the milk, the finished pastry gets a fantastic crust.