It seems to many housewives that the yeast dough is difficult to prepare, they prefer to buy semi-finished products or already finished products.
In fact, it is easy to cook it if you skillfully use the yeast and follow certain rules. Yeast is a yeast, that is, microorganisms that, under optimal conditions, begin to grow. And you need quite a bit for this - a warm environment, milk or water, oxygen and food in the form of sugar and flour. When reacting, the ingredients form alcohol, carbon dioxide and acid.
A typical sour smell gives alcohol, raises the dough carbon dioxide and carbon dioxide. The simplest dough prepared for bread is flour, yeast, salt and liquid. Flavoring additives turn it into baking, it can be butter, eggs, sugar, sour cream or cream.
With a different ratio of components, a cool, soft, jar or batter is prepared. Sift flour before use to saturate it with oxygen. Baking from soft or sponge dough is not stored for more than a few days. You can bake, for example, gingerbread, gingerbread from the dough, they can be stored for more than two weeks.
Yeast dough - what is made from it
It is quite difficult to list all the dough products - each country in the world has its own traditions, recipes and preferences. From the simplest bread dough, bread is baked. Today, on the shelves of shops, we can find dozens of types of bread - almost all options can be baked at home. Butter yeast dough is used for the manufacture of confectionery and bakery products (rolls, cheesecakes, muffins, buns, pies, pies, and much more). In a dumb and doughy way, you can get a dough with a different amount of muffin. If you plan a lot of muffin, it is better to cook the dough in the sponge method in several stages. With the help of liquid yeast dough, real Russian pancakes are baked.
Recipe 1: Butter yeast dough in a dough method
This dough is prepared when you want to bake sweet cakes or rolls. There are a lot of varieties, but the principle of preparation is one. First make a dough, then knead the dough on it. As baking, choose butter, eggs, sugar. Dissolve the yeast with a little warm (not hot!) Milk.
Ingredients:
Dough: flour (1 cup), milk or water (0.7 cups), sugar (1 tablespoon), yeast (20 grams).
Dough: eggs (4 pcs.), Flour (2 cups), milk (0.5 cups), salt (on the tip of a knife), vegetable oil (50 grams), sugar (100 grams) butter or margarine (70 grams).
Cooking method
In the process of dissolving the yeast, the dough should turn out, like a pancake. To do this, dissolve the yeast in a milk with a spoonful of sugar and gradually introduce the flour, it is better to sift it through a sieve (about 1 cup). Opara is placed in a warm place for about an hour and a half. Having reached the maximum rise, it will begin to settle, wrinkles appear on the surface. Cooking the baking: we rub the eggs with sugar and salt in a separate bowl, mix well. Melt the butter or margarine, cool to room temperature, add the muffin to the finished dough. Gradually introduce the remaining flour. Mix the dough and bun well. At the very end, pour the cooled vegetable oil, knead the dough until it stops sticking to the hands and walls of the dishes.
The main point in the procedure for making yeast dough is kneading. Hands knead about 20 minutes. Cover it with a napkin and put in a warm place, knead 2 times. The finished dough should be elastic and pleasant to the touch. If you press on it - a hole forms, which slowly aligns.
Recipe 2: Butter Yeast Dough
For this test you will need a small amount of muffin, flour and yeast. Most often it is used to make pies and pies with a large amount of filling.
Ingredients: wheat flour (700 grams, about 4 cups), sugar (2 tablespoons), vegetable oil or margarine (4 tablespoons, or 60 grams), an egg (1 pc.), fresh yeast (or dry, 20 grams), milk (1 cup), salt (half a teaspoon).
Cooking method
Dilute the yeast with warm milk or water (about 30 degrees), salt, add sugar, mix well to dissolve. Add eggs and add flour. Knead the dough, at the end add softened margarine or butter. Knead the dough in the same way as the dough method - for a long time, until it begins to lag behind hands and utensils. Cover with a clean cloth and set for 3-4 hours for fermentation. We squeeze 2-3 times, as soon as it doubles in volume. The first warm-up will be in about an hour and a half, then again after the same time.
Recipe 2: Yeast dough for traditional Russian pancakes
Russian pancakes differ from early pancakes in that they are cooked on a yeast dough. They turn out lush, soft, light, completely covered with an openwork pattern with small holes. Such pancakes perfectly absorb sour cream and butter, become glossy and outrageously mouth-watering! In Russia, pancakes were baked from different flours - oat, wheat, buckwheat. At Shrovetide, they tried to outdo the neighbors, trying to hit with cakes and fillings. You can learn how to make yeast dough for pancakes yourself. True, it will take time for fermentation - but real housewives spend it on cooking with great pleasure, because the reward is a huge mountain of pancakes, which you feed the whole family and treat guests.
Ingredients: milk (half a liter), yeast (1 bag of dried or 25 grams fresh), sugar (2-3 teaspoons, flour (two and a half cups), boiling water (half a cup), eggs (2 pcs.), butter (100g).
Cooking method
To prepare the dough, choose a sufficiently large pan, as the volume will increase. Add yeast, salt, sugar, breed them, constantly pour a little flour. Stir the dough so that the lumps of flour separate, cover the pan with a napkin and put in a warm place so that it comes up within an hour. Constantly stir and pour boiling water, eggs and butter. It will turn out a gentle dough that needs to be used without a trace, otherwise it may peroxide. Pancakes should be baked in a thick frying pan, best of all cast iron.
Recipe 3: Yeast dough on kefir and vegetable oil
This dough is an excellent option for cakes and pies with filling. We use fast-acting yeast and an unpaired method of preparing dough.
Ingredients: wheat flour (600 grams), yeast (15 grams, or a tablespoon), sugar (2 tablespoons), salt (1 teaspoon), kefir (400 ml), vegetable oil (10 grams).
Cooking method
Mix the sifted flour, salt, yeast, sugar. Kefir and vegetable oil are mixed in a separate bowl. Pour the liquid into the flour gradually, knead the elastic dough, transfer to a bowl and cover with a towel. This is a premature dough, it will be suitable for about an hour. We precipitate several times with hands. It is advisable to use it immediately. If, nevertheless, part of the test remains, it is better to freeze it, otherwise it will ferment and lose its properties. In a bread machine, this dough is cooked in dumplings mode. Mix all the ingredients and leave in a closed bread maker for 1 hour after the program.
Yeast dough - useful tips from experienced chefs
If the dough does not roam?
What to do when the dough does not rise? This can happen for various reasons, especially when the temperature is not observed. The optimum fermentation temperature is 30 degrees. If the dough is overheated, it should be cooled, the dough too cold should be warmed up and fresh yeast added, but so that it does not come into contact with objects having a temperature above 50 degrees.
Fermentation slows down or stops if too much salt and sugar are laid. You can knead a new dough with another batch of yeast, and mix with salted or over-sweetened. An important role is played by the quality of the yeast. To test the yeast, you can cook a small portion of the dough, sprinkle with flour and observe how it is understood. If cracks do not appear after a few minutes, the yeast is of poor quality.
You also need to take into account the amount of ingredients:
- with excess water, the dough is poorly formed, baking is flat and vague;
- with a lack of water, baking is tough, the dough does not ferment well
- excess salt - a pale crust, an increase in the fermentation time;
- lack of salt - vague and tasteless products;
- supersaturation with sugar - the surface is quickly fried, and the middle is not baked, the dough slowly and poorly ferments, if sugar is added - fermentation stops completely;
- with a lack of sugar, baking has a pale appearance;
- Too much yeast - unpleasant alcoholic taste of products.
Comments
Recalculation is necessary from 20 grams of live to dry !!!!
Dry certainly must be taken not 20
How to believe your recipes ????????
