Why do experienced housewives add tomato juice to the dough

The main ingredients for making dough are flour, water, sugar, yeast and vegetable oil.

However, housewives often try to experiment.

Details

Sometimes eggs, semolina, milk, mineral water and other additional ingredients are added.

In some cases, baked goods really benefit from this.

There is another simple component that will significantly improve the taste of the dish.

It is a drink that is very rarely added to the dough. This is tomato juice.

What this product gives the dough

This ingredient has several advantages at once. Firstly, with it, the dough stops sticking to the hands.

Secondly, semi-finished flour starts to hold the filling better in almost any quantity. This is very appropriate when preparing closed pies.

Thirdly, the dough becomes much softer and more delicate. These properties are preserved several hours after the pastry has been placed on the table.

What is important to remember

The main nuance is the amount of tomato juice used. Experienced housewives recommend adding a glass of juice to 350 g of flour.

You can also use tomato paste. Then two spoons of this product should be diluted in a glass of plain water.