Hello dear hostesses!!! I think every woman will agree with me that HOME is when pleasant smells of pies hover in it and this always creates comfort.
But learning how to make the right dough, such that it turns out light and airy, is far from being possible for every housewife. And novice home cooks are completely ... afraid.
It is of course and understandable: after all, the dough, as if alive, feels its hands and mood. Therefore, the dough must be learned to tame. Today we will talk about yeast dough (or it is also called sour) buns and rolls, pies and pies, donuts, muffins, cheesecakes, kulebyaki and much more are baked from it.
To improve the taste and aroma of sweet pies, aromatic substances are added to the dough: vanilla sugar or vanillin, lemon, orange zest, nutmeg, cardamom and much more. This is already the taste of the hostess. Today we will learn how to yeast dough and yeast jarless dough.
Yeast-free dough
Pour warm water or milk into a saucepan (approximate temperature is 30 degrees), add the yeast, stir well so that they dissolve. Then add sugar, salt, eggs, sifted flour and knead the dough. Next add some hot oil. The dough should be homogeneous and without lumps. Well, if the dough seems hard or thick to you, add a little warm milk or water.
The next step is to put the dough for fermentation somewhere in a warm place, after covering it with a towel. Approximate time of the first approach is 2-3 hours. Then, when the dough rises well, we do a punch down for it, that is, we crush it back into the container to its previous state (this is also done to let the air out). And again we set it to rise again, but this rise takes less time, about 40-50 minutes. You don’t even have to look at the clock, the dough that comes out will begin to fall off. We knead the finished dough and put it on the table with flour for its further use.
Mistresses, even yeast jarless dough you can make it rise quickly if you have little time, but you want pies. In this case, you can add a little more yeast and find a very warm place to ferment it. I think every hostess has such a place in the house.
Yeast dough
For this test, first knead the dough. In warm milk or water (take all the liquid for the dough), dilute the yeast, add half the flour and sugar (according to the recipe), mix everything well and put in a warm place (approximate temperature 25-30 degrees) to rise for 2-3 hours. When the dough has doubled in volume, add the remaining products: the remaining sugar, salt, flour, butter, eggs and knead the dough. Ready, it should not stick to your hands. And leave in a warm place to rise again, for about 1-2 hours. Further, as in the first method, we crush it to a normal state and put it on the table with flour for its further cutting.
Cutting yeast dough.
There are a lot of ways to cut the dough, it all depends on what exactly you want to bake?
If simple pies or buns, then just tear off or cut off (as you like), a piece of dough, roll it out, put the filling, fix the edges and that's it. This is the easiest way.
Well, if you want to bake, for example, buns. Here we roll out all the dough into a layer, grease it with vegetable oil, sprinkle with sugar, if there is a desire, also with confectionery poppy seeds. Then we roll the dough into a roll and cut it with a knife into circles 1.5-2 cm wide. We take the circle in our hands, turn the middle, turn it up and turn it down again, and it turns out like a flower. But here you can dream up, and if it’s difficult and incomprehensible for you, then you can just bake this rolled roll. Next, put the pies on proofing.
Proofing.
After we kneaded, cut the dough and made pies. Lay them out on an oiled baking sheet. And put on proofing in a warm place so that the dough rises and becomes softer and more magnificent. This requires, depending on the size and weight of the products, 20-40 minutes. The more the pies have risen, the more airy they will be.
Sprinkling and lubrication of flour products.
For a more beautiful look of pies after baking, they are smeared with lezon - this is a mixture of eggs and water (the egg is shaken with a fork with 2 tablespoons of water). The pies have risen during proofing and before putting them in the oven, carefully so as not to crush the dough with a brush, grease each pie. And if you want to sprinkle the buns with powder or smear with fudge, then in this case it is best to grease the buns with butter, they will be more fragrant.
Baking flour products from dough.
Baking and duration depends on the richness, size and shape of the products. Little rich, low and small are baked faster than those in which there is a lot of muffin and large in shape. Small buns - weighing 50 - 100 gr. - baked at a temperature of 240 - 260 degrees, 8 - 15 minutes, pies weighing 500 - 1000 gr. - baked for 20 - 50 minutes at a temperature of 200 - 240 degrees.
And the readiness of products is usually determined by the color of the baked crust. And you can also take a match or a toothpick and pierce the cake, if it turns out to be clean and dry, that means your pies are ready. Feel free to take them out of the oven and, if necessary, sprinkle with powdered sugar.
Glazing of dough products.
Glazing dough products with fondant should not be completely cooled down. Glazing lays down more evenly, and on top it can be sprinkled with chopped nuts, poppy seeds, confectionery crumbs, etc.
Learn to do jarless dough and sponge dough It is not difficult at all, the main thing in this matter is desire and patience. Delight your family and friends with pies, and they will be grateful to you!
It is advisable to cook in a good mood - the dough loves the warmth of your hands and "feels" your mood. It is desirable that during kneading and approaching the dough there are no loud and sharp sounds - this can cause the dough to fall off and not fit well. While you are working with the dough, you can turn on calm, better classical music - this will also have a beneficial effect on the approach and quality of the yeast dough and, accordingly, the finished baking.
Cook with joy and love - and everything will work out for you!
Compound
for ordinary yeast-free yeast dough
- milk or water - 1 glass,
- yeast - 20-30 g,
- flour - ~ 4 cups,
- egg - 1 pc,
- butter / vegetable or margarine - 4 tablespoons,
- sugar - 0.5 cups (for unsweetened dough, you need to put sugar ~ 1-2 teaspoons),
- salt - 1/4 teaspoon
for sweet yeast dough
- milk - 1.5-2 cups,
- flour - ~ 500-600 g,
- yeast - 50 g,
- eggs - 4-6 pieces,
- sugar - 1-1.5 cups (for unsweetened dough, reduce sugar to 1-2 tablespoons),
- butter - 100 g,
- margarine - 100 g,
- vegetable oil - 50 g,
- salt - 0.5 teaspoon
Cooking
Unleavened yeast dough.
The dough is prepared in this way, when little muffin is put - butter, sugar, eggs. The dough is kneaded immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add eggs, sugar, salt, add flour and knead the dough (it is better to grind the eggs with salt and sugar first, and then add them to the dough).
At the end of the kneading, add melted and chilled butter, vegetable oil or margarine and knead until the dough stops sticking to the bowl and hands (the dough should not be steep).
Sprinkle the finished dough lightly with flour or grease with vegetable oil, cover with a napkin or towel and put in a warm place.
Once the dough has risen, punch it down and let it rise again. Then you can start baking.
Sweet yeast dough.
This dough is prepared in two stages: first, the dough is prepared, then the dough is kneaded on it. Sponge dough is prepared when you need to put more muffins - butter, eggs, sugar, for example, for sweet pies.
In warm milk (temperature 35-37 ° C), dissolve the yeast, a tablespoon of sugar and enough flour to make a dough with a consistency similar to pancakes (about 1 cup).
* gradually introduce the flour, sifting it through a sieve to get a dough with a consistency like pancakes
Sprinkle lightly with flour, cover with a napkin and put in a warm place for 1-1.5 hours (dough is considered ready when it reaches its maximum rise, then it starts to sink, and wrinkles appear on the surface).
Approached dough
Prepare
In a separate bowl, grind eggs with sugar and salt and mix everything well.
Melt the butter or margarine and cool to room temperature (so as not to burn the yeast).
Add the muffin to the finished dough, gradually add the remaining flour and mix the dough well with the muffin.
At the very end, pour in the cooled melted butter and knead the dough on the table, adding a little flour in the process of kneading until the dough stops sticking to your hands.
* kneading dough - one of the highlights when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably at least 20 minutes
Then put it back into the bowl, cover with a napkin or towel and put in a warm place to rise for 1.5-2 hours.
dough before rising
The finished dough should be elastic. It should not stick to your hands and easily lag behind the walls of the dishes.
risen dough
We continue to explore the yeast dough. Today on the program safe way.The procedure for preparing yeast dough in a non-dough way is less laborious. It consists of only one stage, which consists in preparing the dough and fermenting it. Products of a softer consistency and with a smaller amount of muffin (patties, buns, donuts, etc.) are prepared from non-dough dough.
For test:
260 g flour
12 g yeast
250 ml water or milk
45 g butter or margarine
45 g sugar
0.5 teaspoon salt
1 egg
Begin.
Pour water or milk preheated to 30 ° C into a container and dissolve the yeast (at a higher temperature of the liquid, the yeast bred in it may die and the dough will not rise). Add flour, salt, sugar, egg and knead the dough, the duration of the kneading procedure should not exceed 8-10 minutes.
Add melted butter to the thoroughly mixed, but not steep dough, mix, cover with a napkin and put in a warm room to rise. After 1.5-2 hours, punch down and leave the dough for another 40 minutes. When the fermentation process is completed and the dough begins to fall off, re-knead it.
P.S. Do not let the dough and dough rest, as this worsens the quality of not only the dough, but also the products baked from it. The activation of lactic acid bacteria, which convert sugary substances into lactic acid, becomes a source of a sour taste in products made from perestimated dough. Thus, 2-3 hours are enough to raise the yeast dough, and it is completely unnecessary to put it in the evening. Use dry, fresh flour for baking without any lumps and impurities. Dry raw flour before use by scattering it on a table or near a heat source.
von Gadke
Yeast dough
In the preparation of yeast dough, water (milk), sugar, salt, yeast, melange (eggs), flour, butter are used.
The process of preparing yeast dough consists of two stages - kneading and baking.
Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened by carbon dioxide, but also acquires a sour taste as a result of the vital activity of various microorganisms.
After kneading, the fermentation process in the dough undergoes complex chemical changes that change the taste of the dough and change its volume.
Yeast dough is prepared by non-dough and sourdough methods.
With the safe method water or milk is heated to 26-30 degrees, yeast, salt and sugar are dissolved in the liquid, then eggs are laid and the sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is punched 2-3 times.
Pies with various minced meats, closed pies, cheesecakes and other products are prepared from non-dough dough.
The finished dough is cut as follows: put it on a table dusted with flour, cut off a piece of even thickness, roll it into a long bundle and cut it with a knife or tear off pieces of dough of the required mass, then form balls and after a short proofing (5-8 minutes) produce final molding. It is desirable to cut the dough on tables with a wooden coating.
The molded product is left for final proofing. The duration of proofing ranges from 15 to 40 minutes and depends on a number of factors: dough recipe, flour strength, temperature conditions, humidity.
Long proofing is required for products with a large amount of muffin. Dough with more moisture rises faster.
The main factors influencing the duration of proofing are temperature and relative humidity. The optimal conditions for proofing are air temperature 35-40°C and relative humidity 75-80%. These conditions are especially important for accelerated methods of preparing yeast dough.
After proofing, the products are smeared with an egg and baked at a temperature: small - 240-260 C for 8-15 minutes; large - 200-220°C for 20-50 minutes. Large products are pierced in several places before baking.
16. Technology for the preparation of yeast dough in the sponge method and products from it.
With the sourdough method of preparing the dough, the sourdough is first prepared. To do this, water or milk (60-70% of the intended liquid) heated to 26-30 degrees is poured into the dishes, yeast is added, previously diluted in a small amount of water, and part of the flour is poured (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and put in a warm place for fermentation for 3-3.5 hours.
When the dough rises and begins to fall, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, the remaining flour is gradually poured in and kneaded for 5-10 minutes. Melted butter is added at the end of kneading. The dough is placed in a warm place for fermentation, during which it is punched twice.
Products are formed from the finished dough, which are laid on sheets greased with oil. Then put for 20-30 minutes in a warm place (30-35 degrees) for proofing. To improve the appearance of the product, a few minutes before baking, it is smeared with an egg. Dough products are baked in an oven at a temperature of 180-200C.
Bread, homemade buns, Ukrainian donuts, kulebyaki.
Baking pies, homemade bread or Easter cakes requires a special type of dough - yeast. Culinary experts divide yeast dough into sponge and non-squash.
What is the difference between double and non-dough and for what purposes each of the types is used - find out below.
Unleavened yeast dough
Unleavened yeast dough is used to prepare dishes with a small amount of baking (eggs, sugar and butter), for example, for making pies, cheesecakes or the Italian version of Easter cake - panettone.
The main feature of non-dough yeast dough is in the technology of its preparation: yeast (usually dry), salt, sugar, eggs and all flour are placed in warm water or milk, kneading the composition for 5-8 minutes until the lumps are broken and a homogeneous dough structure is obtained. Before the end of the kneading, vegetable or butter is added to the dough, less often margarine.
Then the dough is put in a warm place for 1.5-2 hours so that it “rises”. The expansion of the dough is caused by the fermentation of fungi contained in the yeast, which "loose" the dough, filling it with carbon dioxide.
After the dough has risen, it is punched down - that is, carbon dioxide bubbles are released from the dough and saturated with oxygen for even more rise during baking.
Lean yeast dough recipe
0.5 st. heat milk to 40 degrees, add 1.5 tsp. dry yeast and mix thoroughly. Add 1 egg, 1 tbsp. sugar, a pinch of salt and, gradually pouring 2 tbsp. flour, knead the dough for 7 minutes until smooth with your hands or with a mixer using a dough attachment. Add 2 tbsp. melted butter or margarine, and mix thoroughly again. The dough should not be tough and soft enough.
Gather the finished dough into a ball, put it in a plastic or ceramic container and put it in a warm place for 1.5-2 hours under a towel or cling film.
Yeast dough
Spongy yeast dough is most often used to make rich products - fried pies, pancakes or Easter cakes.
The difference between a sponge yeast dough and a non-porous one is in the technology of its preparation: in a sponge yeast dough, the basis is a mixture of warm milk, yeast (often pressed), sugar and a couple of tablespoons of flour. After the appearance of a yeast “cap” (usually after 1.5-2 hours), the remaining ingredients are poured into the dough and a soft, pliable dough is kneaded, which is again put into heat for 1-2 hours.
For sourdough yeast dough, one punch is enough for the rise time.
Yeast dough recipe
Heat 0.5 l of milk to 40 degrees, add 50 gr. fresh pressed yeast, 2 tbsp. sugar and 0.5 tbsp. flour. Leave the prepared dough in a warm place under a towel for 1 hour.
8 eggs beat with 700 gr. sugar to foam, add 60 gr. melted margarine and 50 gr. melted butter, mixed with 100 gr. fat sour cream.
Add 1 kg of sifted flour, vanilla, 50 ml of vegetable oil to the risen dough and pour in the egg mixture. Knead the dough thoroughly for at least 10 minutes!
Fill the molds with dough and let it proof for 30-40 minutes.
Both sourdough and unsquashed yeast doughs need silence and warmth. The ideal temperature for raising the dough is 28-30 degrees, so if your house is poorly heated or it is a cold winter outside, postpone the preparation of the yeast dough for later or leave the container with it in a warm oven (preheat the oven to 50 degrees, turn off the heat and put the dough there without opening the oven for 15-2 hours.
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