How to fix oversalted dough for pancakes, pie or pizza

No housewife is safe from accidents. If you shake your hand and over-salt the dough, do not rush to throw out the spoiled cake. The mistake is not difficult to correct, using the advice of experienced cooks.

How to correct oversalted dough

Recommendations for salting the dough:

1. For dumplings. Knead a new batch without salt. Introduce the over-salted product in portions, kneading thoroughly. Or do not salt minced meat, water when cooking dumplings. Part of the seasoning will pass into the liquid. You can make dumplings stuffed with raw potatoes, onions.
2. For pizza. Take more sour tomatoes, onions, bell peppers, mushrooms for toppings.
3. For pancakes. In this case, save the billet is simple. You will need some more flour, grated raw potatoes. If you run out of tubers, introduce sour cream, eggs, flour into the recipe. You will get a dish that looks more like pancakes.
4. To pancakes. There are three ways to correct the mistake. If the over-salt is not severe, mask the ruined flavor with sugar. Add it to the batter, stir until dissolved. If there is a strong oversalt, knead a new portion without salt, combine with the spoiled half-finished product. Liquid product does not keep for a long time. Use it in its entirety, freeze some of the fried pancakes. The third option is to add eggs, flour and water to the prepared dough. Mix all the ingredients thoroughly with a whisk or mixer. The taste will be balanced.
5. For pies, cakes. Make a new knead of yeast or yeast-free semi-finished product, combine with the over-salted product. If there is no time, prepare the filling without salt.

Do not be intimidated by the large volume of the corrected semi-finished product. Yeast retains its consumer properties in the freezer for up to four months, dumplings - up to six months.

When to salt dough and how much salt to add

As a result of studies, scientists have found that salt affects the formation of gases in yeast dough, the accumulation of acids, puffiness, shape and crustiness of the finished products.

Spice added to the sourdough prolongs its rise time, inhibits fermentation, but baked goods retain their shape better. In the bakery, salt is added 2 minutes before the end of kneading. Sodium chloride bleaches the crumb and does not dehydrate the gluten.

For 1 kg of unsweetened dough take 20 g of seasoning, sweet - 15 g or 1.5 teaspoons.

To make sweet pancake batter play with new colors, a pinch of salt is added. The seasoning shades the sweet flavor, makes it brighter, and the pancakes tastier.

In the dumplings semi-finished product for 500 grams of flour, add 1 tsp. salt after the introduction of the other ingredients before kneading.

Take into account that the quality of baking is affected by the grind of salt, the best option is "Extra". Large crystals added at the end of the kneading may not dissolve completely. In this case, spots will form on the crust, the taste of the product will be non-uniform.