This dough has a denser structure than a product made from butter. It is great for making scones, pies, cookies and cakes (during Lent). Production time puff paste takes no more than 30 minutes of free time, which makes it accessible even for busy housewives.
The finished product can be frozen. It can be stored for 2-3 months and used for its intended purpose. From the puff paste in vegetable oil you get delicious sugar “bows”, khachapuri, open pies, sweet and savory cakes, as well as strudel and pasties.
To make puff pastry, you can use olive, sunflower or corn oil. The main thing is that it is a refined product, since a strong aroma will spoil the taste of the finished baked goods and give the dish an unpleasant odor.
Ingredients:
Flour (2 tbsp.);
Vegetable oil (0.5 tbsp and 2 tbsp);
Salt (pinch);
Water (0.5 tbsp.).
Preparation:
1. Connect vegetable oil(0.5 tbsp.) and cold water. Mix the liquid ingredients.
2. Pour the resulting mixture into a bowl with sifted flour. Add a pinch of salt.
3. We collect all the components into a tight lump. Beat the dough with your hands until the mass becomes homogeneous.
4. Stretch the workpiece into a thin layer, grease it with the remaining vegetable oil.
5. Roll the workpiece several times, roll it out carefully, and cover it with fat again.
Yeast dough, also called sour dough, used for making pies, donuts, pies, kulebyak, cheesecakes, Easter cakes, buns and other products.
Knead the yeast dough with water or milk (whole or diluted with water). The amount of liquid may vary depending on what products the dough is intended for. Theta leavening agent is yeast.
In addition to liquid, baked goods are added to flour - eggs, butter, sugar and other products that improve the taste and nutritional value of the product.
To obtain tasty and well-baked products from yeast dough, you need to learn how to properly loosen the dough with yeast and skillfully combine it with fillings. Thus, salty fillings from meat, fish, mushrooms are not suitable for sweet dough and dough flavored with saffron, lemon, cardamom; You can't cook for sweet fillings salty dough.
Soft dough dream big amount muffins are prepared using a straight method; Stiff dough and dough with a large amount of baking are recommended to be made using the sponge method, which improves the looseness of the dough and, consequently, increases the volume and porosity of the product.
In the first option (see table) add to the dough a large number of butter, sugar and eggs, in the second option - less, in the third option there is almost no baking at all. You should pay attention to the fact that as the baking decreases, the dosage of water for the same amount of flour increases.
Each option is divided into four recipes according to the size of the prepared portions, which makes it easier to count required quantity products.
Summary table of recipes for yeast dough of different flavors. 
aa In the manufacture of pies and other products from unsweetened dough you need to reduce the amount of sugar indicated in the recipe table by half or more, and increase the amount of water slightly. When changing recipes, the following happens:
- excess water - the dough is poorly shaped, the product turns out flat and blurry;
lack of water - the dough does not ferment well, the finished products are hard;
replacing water with milk or cream - the finished products have a beautiful appearance and their taste improves;
increasing the amount of fat - finished products become more crumbly and tasty and do not go stale for a long time;
excess salt - the dough does not ferment well, the products acquire a salty taste;
insufficient amount of salt - the products turn out vague and tasteless;
a large amount of sugar - the surface of the product quickly becomes tinted during baking, and the middle bakes slowly, in addition, the dough does not ferment well; when more than 35% sugar is added, fermentation of the dough stops completely;
insufficient amount of sugar - pale and low-sweet products are obtained;
increasing the number of eggs - the products are made more fluffy and tasty;
egg replacement egg yolks— the products are more crumbly and have a beautiful yellow color;
increase in yeast - fermentation accelerates. Too much yeast gives the products an unpleasant yeasty smell.
aa The amount of yeast indicated in the summary table is calculated for safe way preparing the dough. With the sponge method, you can give almost 2 times less yeast.
Preparation of yeast dough using a straight method.
aa Warm milk or warm water (temperature 30 degrees) is poured into a saucepan and the yeast is dissolved. Add salt, sugar, eggs, aromatics, sifted flour and knead for 5 - 8 minutes to obtain a homogeneous, lump-free, not very stiff dough.
aa If the flour absorbs a large amount of water, add a little milk or water. Before sifting, flour is measured using a glass without tamping.
aa At the end of the kneading, add heated oil, mix lightly, cover the pan with a lid and place in a warm place for fermentation.
aa During fermentation, alcohol and carbon dioxide are released in the dough, which inhibits the vital activity of yeast. 2 - 2.5 hours after kneading, when the dough has risen greatly, you should knead it. At the same time, accumulated carbon dioxide is removed from the dough and fermentation resumes with renewed vigor. It lasts approximately 40 - 50 minutes and is considered complete when, after the maximum rise of the dough, its lowering begins.
aa Then we need to do a second warm-up ready dough and place it on a floured table or cutting board.
aa The duration of dough fermentation can be adjusted by changing the dosage of yeast and the temperature conditions in which the dough is fermented. The normal temperature for fermentation is 28 - 30 degrees; when the temperature drops, fermentation slows down, and when it rises, it speeds up. However, it should be borne in mind that at temperatures below 10 degrees and above 55, fermentation stops completely.
Preparation of yeast dough using the sponge method.
aa In this method, first mix a liquid mixture, called dough, with a spoon. For kneading, take the entire amount of warm liquid and yeast and half the amount of flour (according to the recipe).
aa The dough should ferment at a temperature of 28 - 30 degrees for 3 to 3.5 hours, until maximum rise. During fermentation, bursting bubbles containing carbon dioxide appear on the surface of the dough. As soon as the dough begins to settle, you should knead the dough on it.
aa Add all other heated products to the dough (eggs mixed with salt, sugar, aromatics), gradually add the remaining flour and knead for 5 - 8 minutes until a homogeneous dough is obtained. At the end of the kneading, add oil, heated to the consistency thick sour cream; then cover the pan with a lid and place in a warm place for further fermentation. When the dough reaches its maximum rise, which will happen in about an hour, knead the dough and place it on a table sprinkled with flour.
aa The duration of fermentation of the dough and dough can be adjusted by changing the temperature conditions during fermentation by placing the pan in a warmer or cooler place.
aa For better fermentability of the dough and fluffiness of the products, it is advisable to knead both sponge and straight dough not once, but twice; after the first rise of the dough and after the second. You can also knead the dough, after which you need to let it rise a second time.
aa You can improve the taste and aroma of sweet yeast dough by adding aromatic substances. You can add the zest of 1 orange or 1/2 lemon to the dough made from 2 cups of flour. or 1/2 nutmeg, or 2 - 3 fruits of finely ground cardamom, 1 - 2 g vanilla sugar or 10 - 15 vanillin crystals. Aromatics added at the beginning of kneading the dough, having previously crushed them.
aa What should you do if the dough does not ferment? The dough cooled below 10 degrees must be heated to 30 degrees, but so that during heating it does not come into contact with objects with a temperature above 50 degrees.
aa If the dough is too warm, it is necessary to cool it to 30 degrees and add fresh yeast.
aa If too much salt or sugar is added to the dough, fermentation will slow down or stop. In this case, you need to knead a new portion of dough and mix it with over-salted or over-sweetened dough.
aa The dough may not ferment due to Bad quality yeast. To test the fermentation ability of yeast, you need to prepare a small portion of dough and sprinkle it with a thin layer of flour. If after 30 - 40 minutes no cracks appear in the flour layer, then the quality of the yeast is poor. In this case, you should use good quality yeast.
Cutting the dough.
aa After kneading, the finished dough should be placed out of the pan onto a cleanly washed, dry and floured board or kitchen table cover, then cut off a piece of dough, place it on a floured board and press it on top with your hand so that it becomes flat; then join the edges of the dough in the center and turn over so that the joint of the dough, called the lock, seam or sluice, is on the bottom and the smooth side is on top. The piece of dough will be round in shape.
aa The dough can be placed on a greased sheet or rolled out with a rolling pin into layers for pies. In this case, before rolling out, you need to let the dough rest for 3 - 5 minutes.
aa When making small products, cut a piece of dough and connect its edges on all sides in the center, roll out the dough in the form of a long wick, which is also called a rope, cut this rope into even pieces. For very small products, roll out the rope thinner, for larger ones - thicker.
aa The quality of the products will be better if you first roll the pieces of dough into balls using circular movements of your palms on a table lightly dusted with flour or lightly greased with oil.
aa For products round shape The rolled balls must be placed on a baking sheet, greased with oil, at such a distance from each other that they do not come into contact with each other during proofing and baking. The baking sheet must be greased evenly, otherwise the products will spread in very fatty places, and burn in insufficiently fatty places.
aa For buns Rolled balls of dough that are not spherical are placed on a table sprinkled with flour and after 5 - 8 minutes they begin to cut them.
Proofing.
aa After kneading and during cutting, the dough becomes denser. To prevent the products from becoming dense, the baking sheets with the molded dough should be placed in a warm, damp place (without drafts) and covered with a napkin.
aa Under these conditions, additional fermentation will occur in the dough, which is called proofing.
aa During proofing, the buns increase in volume and become fluffy due to the formation of carbon dioxide inside them. Proofing small and baked goods lasts longer than large and less rich ones. You should learn to correctly determine by touch the moment when proofing ends.
aa If the proofing is insufficient, the products will be small in volume, fluffy, poorly baked, heavy and with cracks. If the product is over-proofed, it becomes blurry and the crumb has uneven large pores.
Lubrication and coating of products.
aa For improvement appearance At the end of proofing, the surface of the product is greased with egg.
aa Pour the egg into a cup and use a fork to thoroughly mix the yolk and white; then, using a brush, a feather or a rolled-up gauze tube, carefully brush the surface, taking care not to crush the dough and to prevent the egg from spilling onto the baking sheet. To save eggs, you can slightly dilute the lubricant with water or milk, but this will reduce the shine of the product. The best shine is obtained when lubricated with yolks alone.
aa After brushing the dough with egg, sprinkle it with finely chopped almonds, nuts, and granulated sugar. It is also good to sprinkle the products with streusel.
aa Products that, after baking, are glazed with fondant or sprinkled with powdered sugar, are greased not with egg grease, but with oil, it gives the product pleasant aroma.
Baking and finishing of products.
aa The duration of baking depends on the size, shape of the product and its richness.
aa Small, low and low-bread products are baked faster than large, tall and with a lot of baked goods.
aa Small products - weighing 50 - 100 g - are baked at a temperature of 240 - 260 degrees for 8 - 15 minutes, products weighing 500 - 1000 g - for 20 - 50 minutes at a temperature of 200 - 240 degrees.
aa The readiness of the product is determined by the color of the crust or by a break, or using an unpainted wooden stick. If a stick, inserted into the product and immediately removed, remains dry and does not stick to it raw dough, this indicates the end of baking.
aa Some products need to be sprinkled with powdered sugar after baking. If powdered sugar no, you can grind lump sugar in a mortar.
aa Sprinkle the products through a strainer or gauze.
aa It is necessary to glaze with lipstick products that have not completely cooled down.
“All about yeast” - article by Yael Shibolet
Yeasts are single-celled organisms belonging to the fungi family. “Wild” yeast is found everywhere, including in the air. They feed, produce energy, produce by-products, and reproduce. Yeast feeds on sugars and, in their absence, breaks down starches. Byproduct vital activity of yeast (for which they are, in essence, used) is carbon dioxide, released in the form of tiny bubbles. These bubbles are caught in a network of gluten, a protein substance found in flour.
When gas accumulates (or when heated), the bubbles increase in size and rise to the top. The dough also rises with them. This is what is meant when they say the dough is rising.
Yeast operates under aerobic and anaerobic conditions. Aerobic conditions require access to oxygen. During aerobic respiration, yeast produces a lot of energy, releases carbon dioxide and multiplies. Under anaerobic conditions, there is minimal access to oxygen, so the yeast produces much less energy, produces much less carbon dioxide, and produces alcohol and various acids. With a low amount of oxygen, yeast growth is also minimal. This process is called fermentation.
Dough is a closed system in which yeast lives, feeds, reproduces and dies. The rate of their reproduction depends on the temperature and the amount of food (sugars) available. At high temperature(30-35 degrees and above) the reproduction rate increases, at low temperatures it decreases. Another factor that slows down the rate of yeast reproduction is the salinity of the environment. In addition, yeast waste products (carbon dioxide, alcohol, etc.) also slow down their reproduction rate.
Yeast reproduces by cell division. One cell is capable of dividing 20-25 times, that is, creating from 20 to 25 new cells. The lifespan of one generation ranges from one hour to seven hours, depending on the environment and age of the mother cell.
Proofing the dough
The purpose of proofing dough is to stretch the gluten network with the help of bubbles of carbon dioxide released by the yeast. Thanks to these bubbles increasing in size and trying to rise to the top, the dough “swells” in volume and becomes elastic. Smell and taste also depend on this process.
First proofing
The activity of yeast in dough is subject to rapid changes. At first,
During the first batch and the first proofing, the yeast is in an aerobic state, there is a lot of oxygen and nutrients around it, and there is relatively little yeast. They multiply at a rapid rate (this depends mainly on the initial amount of yeast, the amount of salt and sugar in the dough and the temperature). The dough can be baked after the first proofing, but then it will be inelastic and its pores will be uneven.
Second proofing
Over time, conditions change: there are fewer nutrients and oxygen - oxygen is replaced by carbon dioxide, which slows down the process of yeast reproduction. True, there are now many more of them in the dough, but they do not multiply. To cause a second fermentation (i.e., to make the dough rise a second time), it is necessary to recreate the conditions for aerobic activity. To do this, carbon dioxide should be removed from the risen dough, replacing it with fresh oxygen. To achieve this, knead the dough with your hands, starting from the center and passing over the entire surface. The goal is to allow fresh oxygen to penetrate the dough so that the yeast can continue its activity and be evenly distributed throughout the dough. In addition, thanks to this action, the gluten network remains tense and elastic.
As a rule, the second proofing is faster, because the dough contains much more yeast and a much higher amount of carbon dioxide released.
The dough, which is baked after the second proofing, has an elastic structure and a richer taste and aroma. Its pores are uniform, and their size depends on the amount of water added to the dough.
It is important to know:
x Increasing the yeast content of the dough (say by doubling) will not lead to the same increase in fermentation rate - both because the yeast competes for available resources (oxygen and sugars), and because the more yeast, the more carbon dioxide they produce, and he slows down their activity.
x Water speeds up the activity of yeast. It helps them move freely throughout the dough, dissolves nutrients and promotes their enzymatic activity. If there is a lot of water in the dough, it activates the yeast, and then the dough rises better, and its pores become larger and more beautiful. When fats or sugar are added to the dough and the amount of water is reduced to compensate for changes in its texture, this interferes with the activity of yeast.
x Changes in temperature can speed up or slow down the rate of fermentation (out of any connection with the proliferation of yeast, which requires the presence of oxygen). The fermentation rate at 30 degrees is three times higher than at 20 degrees, but the fermentation rate at 40 degrees is only twice as fast as at 30 degrees. At temperatures above 50 degrees, fermentation stops. At a temperature of 0 degrees, yeast activity also stops. Yeast can survive freezing, but only if it happens quickly enough. Slow freezing can damage cell structure. French bakers They believe that the dough is best suited at 27 degrees. At this temperature, the rate of gas release is quite high - the dough is of excellent quality, and the bread from it is very tasty and aromatic. At a temperature of 35 degrees, the dough rises faster, but bitter components are released that affect the taste; in addition, the dough becomes more viscous.
x If the salt content of the yeast solution is higher than 1.5%, it will neutralize its activity. Too much sugar also interferes with yeast activity. Sugar concentrations within 5% promote the fermentation process, while concentrations above 10% interfere with the fermentation process.
Types of yeast
Baker's yeast belong to the species Saccharomyces cerevisiae. They are grown in an oxygen-rich environment, in special containers with sugar beets, nitrogen mixtures and minerals. These fungi appear in the form of a foamy coating, which is cleaned of impurities using a centrifuge and water. The resulting material is then dewatered, compacted and sold in this form.
Fresh yeast (in the form of cubes). When baking bread, they are most often used, as they create perfect taste and texture. The moisture content of fresh yeast is about 70%. Of the commercially available yeast, this type provides the strongest fermentation. Fresh yeast can be stored in the refrigerator for about six weeks at temperatures below 10 degrees.
Granulated yeast. When dehydrated to 66%, yeast will be obtained in the form of small granules, familiar to us as “Shimrit”. You need to use the same amount of granulated yeast as fresh, but they are weaker. The advantage is that this yeast can be added directly to the flour, thereby ensuring even distribution throughout the dough, whereas fresh yeast must first be dissolved in liquid. Yeast in granular form can be stored in the refrigerator at temperatures below 10 degrees for about six weeks.
Dry yeast (only 8% moisture) is obtained through a dehydration process. It is recommended to put them in half as much as fresh ones.
Adviсe
— Do not mix salt directly with yeast (or add it to the yeast solution). Relatively high concentration salt neutralizes yeast. Salt is added at the very end, when the dough already has all the ingredients. Then its percentage is small, and this will not interfere with the yeast.
- Although on the packaging fresh yeast It is indicated that the recommended amount of yeast is 50 g per kilogram of flour, it is better to put it in half as much (25-30 g per kilogram). By doubling the amount of yeast, we will not make the dough rise twice as fast. Moreover, it may give the product an undesirable taste.
- Make sure you get the recipe from a reliable source. Carefully follow the proportions indicated therein. Do not add flour to the dough, even if it looks too raw and sticky. A long and vigorous kneading will allow the gluten to absorb liquid and develop well. A large amount of water is necessary for normal yeast activity. If you add flour, the dough will become denser and less tasty.
— The dough works best at a temperature of 27 degrees. If the temperature is too high, it will acquire a bitter taste.
- Do not use an oven or microwave to increase the fermentation temperature; artificially speeding up this process can affect the aroma and texture of the baked goods. Therefore, if there is time, the usual, “natural” process is recommended. Using an oven or microwave may bring the temperature in some areas to 50 degrees or higher, which will cause irreparable harm yeast, and therefore the volume and texture of bread. Room temperature is sufficient for proofing.
— The dough must rise for at least two and a half to three hours (time of yeast cell division) so that the total amount of yeast in the dough doubles. Yes, you can increase the rate of yeast reproduction, but when making bread, organic mixtures are also important, forming slowly and giving the finished product rich taste and aroma.
— First proofing of the dough (in optimal conditions) should last about an hour for the yeast to “eat” the entire supply of sugars and begin to break down starch.
— Between the first and second proofings, it is recommended to knead the dough lightly so that oxygen gets into it.
And now - let's get to work!
Dough
Let's measure out the amount of yeast required for the recipe.
To convert the proportions, we use the formula:
amount of fresh yeast *0.41 = amount of dry or amount of dry * 2.42 = amount of fresh
What the approximate ratio gives:
50 grams of fresh yeast = 20 grams of dry yeast (or 2 tablespoons flush with the edges) = 50 grams of granulated yeast (4 tablespoons).
Place the yeast in a transparent container, add 1 tsp. sugar, 1 tsp. flour. Add a little warm liquid - 50 ml is enough. Stir thoroughly, cover with film or a lid and let rise.
For now, let's get to the flour.
Let's check the date on the bag - it's flour. fresh.
For a dough made from 1 kg of flour, we need a bowl or pan of at least 6 liters!
Sift the amount of flour we need according to the recipe into a bowl, preferably twice - the more oxygen in the flour, the better the dough.
We sifted the flour and it looked like yeast. In a transparent glass we see that the volume of the contents has doubled, there is a layer of dark mixture at the bottom, and light foam at the top. Great.
If the recipe calls for eggs, beat them with a fork. If it’s butter or margarine, melt it until it becomes sour cream. Any components d.b. room temperature- and eggs and sour cream-kefir. This should be taken care of in advance, and the water and milk should be heated. Mix sugar, eggs, fat, liquid together. But let’s dissolve the salt separately in a spoonful of water.
Pour the yeast into a bowl with flour, mix, now add everything except salt - knead again. Only now add water and salt (do not pour in one place). Let's start kneading the dough. Dip your hands in flour or grease with vegetable oil. We use the heel of our hand, roll the dough into a ball, knead it, turn it over... The dough seems to live in our hands - that’s why the fairy tale about the bun that ran away appeared. Tired? Let's check the kneading: grab a piece of dough from the side and begin to gently stretch it with your fingers. The dough should be smooth, silky and stretched to the transparency of good porcelain. Is it torn? Let's mix it some more. Kneaded? Great.
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If you have a mixer, the process is simplified: knead the dough at low speed for 10-15 minutes using the “guitar” attachment (for dough) or the “hook” attachment for thick dough.
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Pour a little vegetable oil into a bowl, put a ball of dough there, turn it a couple of times (so that the oil covers the entire dough). Cover the top of the bowl with a damp towel (it should not touch the dough) or cling film and leave it alone in a warm place without drafts.
How to check that the dough has risen enough? When the dough has greatly increased in volume, lightly press the raised dome with your finger and make a hole 0.5 cm deep. If the hole is level, it means the dough is still fermenting. And if not, we’ll hug you and let you come up again.
We cut the dough that has risen a second time into the required portions (I cut it with a sharp knife), fill it, put the finished products on a sheet and let them rise again with the filling.
Next we bake or fry.
Preheat the oven to 180 degrees C. It is advisable to put in the oven what is called a “baking stone” - this can be a purchased stone, clay brick or tile tile. We heat them together with the oven.
The role of this tile is to eliminate temperature fluctuations when opening the oven. Second necessary thing- container with water. This provides the necessary humidity in the oven and the products turn out softer and lighter.
For those who want to try it in practice - master class on baking butter stritzel
Now - a little about recipes.
My opinion on this matter is:
Of course, you can bake everything from one, universal test.
But I think that for savory pies and pies that are fried in oil, you need to use the simplest dough, but with the addition of alcohol. This dough will absorb less fat, but there will still be plenty of it.
For pies that are baked in the oven, the amount of baking should be small; it is best to grease them on top soft oil. This makes the pies more airy.
Well, sweet ones - only from puff pastry or semi-puff pastry. A large amount of baked goods requires a large amount of yeast, and this worsens the taste of the baked goods, it turns out heavy and quickly becomes stale.
One recipe from the “universal” series.
I have tried it several times - in principle, it is suitable for all occasions.
500 g flour, 15 g fresh yeast, 300 g sour cream (or 1.5 cups kefir/milk/water), 1 egg, 3 tbsp. sugar, 100 g butter, 0.5 tsp. salt.
If we fry the pies in a frying pan, add 2 tbsp. spoons of alcohol/vodka. We make the dough with milk and water.
If we bake in the oven, we make it with sour cream and grease it with butter before baking, don’t squeeze it...
It is very important to be able to “read” a recipe correctly.
As in architecture, so in semi-bread yeast dough there is a “golden ratio”.
It says: for 500 grams of flour - 10 grams of yeast - 1 tbsp. sugar - 25 g butter - 2 yolks - 1 tsp. salt - 250 ml. (300 ml) liquid (water or milk). Muffins - nothing more than that. And water - no less!
Any deviation from this requires certain actions, in order to compensate for the “harmful” effects of baking.
Namely: if sour cream or kefir, and even margarine, are added to the dough instead of water, the amount of fat will significantly exceed the optimal level (in this recipe will be 150 g). It's a lot. Therefore, the quantity of yeast was increased to 15 g. If you make this dough with water/milk, then 10 grams of yeast will be enough.
But simply increasing the amount of yeast is not enough. Butter and eggs should not be added during the first kneading; fat prevents the formation of gluten. You need to let the dough rise for the first time, and then add fat while kneading. This way the dough will rise well and be light.
RULE NUMBER 1:
If the recipe calls for a lot of fat in the dough, add it ONLY after the first rise of the dough.
About eggs in dough.
Protein degrades the taste and structure of the dough, so it is best to use only yolks. According to the recipe, each egg is replaced with 2 yolks.
RULE NUMBER 2:
Dough with a large quantity of baking is made using the sponge method..
According to what I have given universal recipe it turns out good, thick crust. But when sweet pies are made from it, it seems too “simple” in contrast to sweet filling.
And then you want to add more butter, more sugar and eggs to the dough. There are many recipes butter dough. But regardless of whether it is written in the recipe or not, you need to make such dough sponge method.
Sponge method of kneading dough.
Prepare the yeast and sift the flour as described above. Pour half the flour, add yeast and all the liquid required by the recipe into the bowl. Mix the dough intensively with a spoon or paddle until strands of dough begin to stretch from the walls of the bowl - a sign of gluten formation (or mix in a mixer for 5 minutes at low speed).
Now let's close it and let it rise. The dough comes up quickly. A sign of readiness is an increase in volume by 3 times. The dough comes up in very large bubbles, becoming like a fishing net. Now add the remaining flour, baking, knead and let it rise again. Next, as usual.
Recipe for semi-puff pastry, from the book by Elena Molokhovets. Tested many times Very suitable for apple, plum pies, as well as for pies made from fresh cabbage, mushrooms or cottage cheese.
You need to start preparing the dough the night before.
600 g flour
250 ml milk
1 tsp dry yeast
2 yolks
1 tsp salt
1 1/2 tsp. Sahara
25 grams of butter.
Mix all the products, knead the dough (but you don’t have to be too zealous, since the dough will rise for quite a long time and the gluten will have time to develop), cover the bowl with a wet towel or film (make 2-3 holes with a knife), put it in the refrigerator overnight or for 8 hours. minimum
.
If suddenly the dough does not rise, but usually it rises perfectly), take it out for a while, let it rise, knead and cool in the refrigerator for half an hour.
Remove the dough from the refrigerator, knead it, and roll it into a rectangle.
Grease the surface of the dough with very soft butter. Fold in half.
Lubricate again.
Fold in four: the right quarter to the center, then the left quarter to the center, then “slam the book.”
Place the dough in the refrigerator for 10 minutes.
Get it. Roll out only to length, unfold, repeat everything from the very beginning.
Place in the refrigerator.
Repeat again: spread-fold-spread-fold and remove again for 10 minutes.
Everything will take approximately 100 grams of butter.
That's it, the dough is ready.
Roll it out lengthwise, cut it as needed, make pies, let it rise - and you can bake.
Despite the fact that it may look intimidating, it is actually simple, since with yeast dough the flaws do not matter as much as with unleavened puff pastry. You will still get a pie. And it will turn out delicious!
I think you will be interested:
2 comments were left on this post.
Butter is a very healthy product. It is difficult to imagine at least one baking recipe in which this ingredient would not be added. However, it must be borne in mind that it provides benefits to the body only in small dosages. And here delicious pies and the buns contain quite a lot of it. This is why we don’t notice how we gain weight. Today we want to talk about what to replace in baking butter. Perhaps lower calorie supplements will allow you to get similar result, but the products will benefit greatly. Let's figure it out.
Benefit or harm
Delicious butter that melts in your mouth... It's hard to imagine life completely without it. However, the use of this product sometimes needs to be limited. This primarily applies to people over 40 years of age, as well as people watching their weight. What other reasons could there be for a person to refuse to use oil? There are several of them:
- lactose intolerance;
- vegetarianism and avoidance of animal fats;
- healthy lifestyle and preference for low-calorie foods;
- chronic diseases (pancreatitis, cholecystitis);
- some people simply don’t like the taste of animal fats.
Why should you limit your butter consumption?
First of all, because it is very high-calorie product. There are about 700 kcal per 100 g. Of course, no one is going to eat it with spoons, but the delicious homemade baked goods It's not so easy to break away. This is how, disguised in the product, it enters your body, depositing on the walls of blood vessels. But this is not its only disadvantage:
- butter contains a lot of unhealthy saturated fats;
- it contains a large amount of cholesterol, which, in turn, is dangerous because its excess leads to the formation of atherosclerotic plaques;
- Abuse of this product is the path to a heart attack or stroke.
The most unexpected option
When talking about how to replace butter in baking, many people think of various things, but no one thinks about avocado. This amazing fruit can be excellent basis for making cookies. Did not know? Then continue to be surprised. almost 4 times less butter. It contains unsaturated plants for our body. But that's not all. This wonderful fruit gives us vitamin K and coarse fiber.
How to use avocado if there is nothing else to replace butter in baking? To do this, you just need to chop the fruits and add them to the dough, similar to butter. It will turn out no worse, but much more useful.
Vegetable oil
The most obvious option if you are looking for a substitute for butter in baking. At the same time the taste finished products will remain almost the same. Vegetable oils contain much less. The numbers are significant: the difference is about 10 times. But they are the ones who increase the level of cholesterol in the blood. The pricing policy also speaks in favor of using vegetable fats.
If you are still hesitant and think there is butter in the baked goods, then decide once to try to prepare the dish in a new way. The result will simply surprise you. For much less you will get a similar product. Since sunflower and olive oil are the optimal alternative to creamy, we will now tell you how to convert one into the other without losing the quality of the final product.
Home laboratory
You can create real miracles in your kitchen. Do you want to make cookies in the evening, the recipe calls for butter, but you don’t have it? It doesn’t matter, every housewife has sunflower seeds. We take out a bottle (preferably odorless) and get down to business. We need 100 g of butter, but how much vegetable oil will it be? Just don’t try to pour a similar amount of liquid product into the dough. The ratio is as follows:
- 5 g butter = ¾ tsp. vegetable;
- 30 g = one and a half tablespoons;
- 75 g = ¼ cup;
- 150 g = ½ cup;
- 200 g = ¾ cup.
Now you know exactly how you can replace butter with vegetable oil in baking. In fact, it is the same fat in its pure form.
Large selection of vegetable fats
Every housewife knows what role butter plays in a recipe. Sometimes you have to think long and hard about what to replace it with. Sunflower is a good option, but it has a specific aroma, and refined one lacks many beneficial properties. When including such fats in recipes, be sure to reduce the amount by 20%. Or you can use the list given above.
Perfectly replaces butter when preparing main dishes. Sunflower is more often used for baking, but in general it all depends on your preferences. In addition, if you happen to see corn in a store, be sure to take it. They have a very delicate taste and are perfect for making pastries, cakes and cookies.
Soybean oil
This product is great as a replacement for butter. The baked goods turn out simply wonderful, with the most delicate taste. That is, it is practically a plant analogue of animal fats. However, it should be used with great caution due to high content palm oil. The product is inexpensive and very convenient to use, but rich saturated fat. Replacing butter with vegetable oil in the dough is almost invisible.
Margarine
At first glance it is a very convenient product. The price is much lower than butter, but at the same time it looks and partly tastes very much like it. It is with margarine that the dough is obtained with the most familiar texture. Therefore, doubting whether it is really possible to replace butter with vegetable oil in baking, housewives choose it. As a result, we have lush and beautiful products, but how does this affect our health?
First of all, it should be noted that margarine is a mixture of vegetable and animal fats, and often Low quality. It may still be suitable for sandwiches and cereals, but the taste is not very good, so something better is usually used for these purposes. But when heated, all spreads (this name can be read on the packaging of margarine) safely break down into fractions that provoke the growth of cancer cells.
There is another reason why you should not replace butter with margarine. Both of these products contain approximately the same amount of fat and cholesterol. That is, if you decide to look for an alternative so as not to put your health and figure at risk, then you need to find other options. We described above how to replace butter with vegetable oil in baking; you can add the tips to your cookbook.
Nuts and seeds
As you can see, such a simple question - “what to replace butter in the dough with” - can be considered in the most different variations. Almonds, hazelnuts or peanuts can become quite a worthy alternative butter, for this they need to be ground to a mushy state. By the way, coconut and cocoa butter are similar. They are used in the same proportion as indicated in the recipe. However, you need to remember that these products are very high in calories.
Fruit puree
Why is butter needed in the dough? To give it special softness and tenderness. You will be surprised, but this effect can also be achieved using fruit pulp. A banana or apple would be great. The first one can simply be mashed into pulp. You'll have to tinker a little with apples. It is best to remove the peel and bake the fruit in the oven. Then you will need to grind the pulp using a blender and add it to the dough. The result is delicious muffins and cupcakes.
Cream and yoghurts
Very often, dairy products are the optimal replacement. Butter and cream are two cousins. Both give exquisite delicate taste. However, cream has less calories, and the taste of the product is more attractive than with the addition of vegetable oil. Vegetarians or people with lactose intolerance can use soy cream. In this case, you need to add a quarter more product than indicated in the recipe (instead of 100 g butter, 125 g cream).
You can use yogurt as an alternative. In this case, “light” recipes are obtained. There are 80 kcal per 100 g of yogurt, and if we consider butter, then there are already as many as 700 kcal. By analogy, in case of replacement, it is necessary to use not 100 g of butter, but 150 g of yogurt. Those who have already tried this recipe say that the quality of the product is no worse. Tender and air pies will become a great option for tea drinking, even if you are on a diet.
Let's sum it up
As you can see, it is not at all necessary to use butter when baking. There are a dozen ways to make your dessert tasty and healthy, ideal for baby food. Try making familiar cookies in a new way. You will definitely love this taste, and your friends will be asking for the recipe for a long time.
New recipe yeast dough, which we will prepare in vegetable oil. This Lenten option, so it will certainly come in handy for many housewives. Based on this dough, you can easily make pies with any filling, either in the oven or fry them in oil on the stove.
By the way, one more distinctive feature This yeast dough is that it will ferment not in a warm place, but in the cold. True, for quite a long time - all night. But this makes it even more convenient - you knead the dough in the evening, and in the morning you can prepare homemade cakes.
But it still has one drawback: ready baked goods made from overnight dough in vegetable oil, it quickly becomes stale. Literally on the second day, the dough in the pies began to harden. Not like a cracker, of course, but if you compare yeast dough with milk with eggs, the difference is significant. True, there is a way out: you can heat the pies in microwave oven(20 seconds) or in the oven (about 3-4 minutes). Then you will need to eat them right away!
Ingredients:
Cooking the dish step by step with photos:
To prepare this lean yeast dough, we will need following ingredients: wheat flour (I have premium, but the first one will do), drinking water, refined vegetable (I use sunflower) oil, salt, granulated sugar And instant yeast. You don’t have to take fast-acting yeast - just dry yeast (1 level teaspoon is 3 grams) or pressed/fresh will work perfectly (we take 3 times more, that is, 9-10 grams). Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a tablespoon of sugar and dissolve the yeast in it.
Sift the wheat flour into a bowl (preferably twice). Due to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will be removed. We will leave about a quarter of a glass, since its moisture content is different for everyone, so the dough also takes different quantities flour (sometimes the difference can be very significant).
Add instant yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
You need to knead this yeast dough for quite a long time (about 10 minutes) - during this time it will become smooth, homogeneous, quite soft and tender, decently greasy to the touch, and at the same time quite a bit sticky. We round the dough into a ball and place it in a bowl, which we grease with a drop of vegetable oil so that it does not stick to the dishes during the fermentation process.
Tighten the bowl with dough cling film or close with a lid. Place in the refrigerator for 6-10 hours. It is most convenient to knead this dough in the evening and use it for baking in the morning.
In the morning, the yeast dough in vegetable oil has increased in volume by 4 times. The weight of the dough is 680 grams - this is enough for 10-15 pies.
When kneading dough, I usually add oil at the first stage of kneading.
Therefore, the dough turns out a little crumbly.
If anyone is interested in the theory, the oil coats the flour grains and slows down the formation of gluten. Namely, because of gluten, dough made from wheat flour has the property of good stretching.
In this recipe, the oil is added at the last stage. By this time, gluten has already been successfully formed and the oil is redistributed between the gluten fibers.
As a result, the dough turns out to be even more viscous and very large-porous.
COMPOUND
OPARA
500g water, 1.5 cups flour (240g), 1 teaspoon sugar, 14g dry yeast dr.Otker or 11g dry yeast SAF
DOUGH
3.5~4 cups flour, 1 teaspoon salt, 1 teaspoon sugar, 0.5 cups (112g) vegetable oil
Opara
IN warm water dissolve yeast and sugar.
Add flour and stir with a spoon. The dough should be a little thicker than for pancakes.
Place in a warm place until it increases in size by 2~3 times.
Dough
Stir salt and sugar into the dough.
Add about 2 cups of flour. Mix with a spoon.
The dough will be wet, sticky, will not hold its shape, and will need to be mixed with little effort.
Leave the dough to rise - it should increase 3 times.
Knead the dough, pour in vegetable oil and knead everything by hand.
You need to knead not by turning over and pressing, as usual, but by squeezing your fingers into a fist so that the dough passes between your fingers.
When the oil is evenly distributed, the dough will take on the appearance of a very moist, thick, unbreakable ribbon when raised. The dough will flow out of your hand without tearing.
Pour 1 cup of flour onto the table and dump the dough onto it.
Roll the dough over the flour until it is completely coated with flour.
Knead soft plastic dough, while kneading, adding additional flour - from 0.5 to 1 cup.
Dust the dough with flour and cover with plastic wrap or an inverted large bowl.
Leave until it doubles in size.
Test output: approximately 1.5 kg.
Yeast dough recipes:
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