Use a large glass or glass jar with a spout so that the blender attachment fits smoothly. Place salt, sugar, mustard in a bowl. Carefully, so as not to damage the integrity of the yolk, beat in the chicken egg.
Carefully pour in some of the vegetable oil in a thin stream. To prepare delicious mayonnaise, odorless (refined) olive or sunflower mayonnaise is recommended. 
Place the blender in the jar so that the stem completely covers the egg. 
Begin beating the ingredients at the lowest speed until the egg and butter are “combined”, i.e. will not begin to turn into a thick white mass. 
Now you can increase the speed. Once the ingredients are completely whisked, add the remaining butter little by little. At the same time, do not stop the blender’s operation under any circumstances! 
The result was a very thick sauce. For perfect taste, add a spoon of lemon juice. 
And if you want to make the sauce lighter and more liquid, add a little (2-3 tablespoons) of cold boiled water. 
Beat homemade mayonnaise again until smooth. 
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
In order for homemade baked goods to be stored for a long time and not to become stale, to remain soft and airy, you need to learn how to knead a special dough. It received the name “like fluff” because pies and buns based on it are extremely light and porous, melt in the mouth and are quickly and easily prepared.
How to make dough like fluff
To knead soft, airy dough, the housewife should listen to the recommendations of experienced professionals. First you need to choose the right products. You will need premium wheat flour, high-fat kefir or milk, yeast or soda, vegetable or butter, sugar and salt. There are special requirements for yeast and milk: they must be very fresh.
There are two varieties of delicious dough that resembles fluff - yeast and yeast-free. The latter cooks faster, saves the housewife’s time and is suitable for fried pies. At its base, I replace yeast with soda, and sometimes add rich country cottage cheese for tenderness. The flour must be sifted to give airiness to the baked goods. First the dry ingredients are mixed, and then the liquid ones. The dry mixture is gradually added to the liquid mixture to avoid the formation of lumps. The dough turns out elastic, does not stick to your palms and really resembles soft fluff.
To bake pies, buns or buns in the oven, it is optimal to prepare yeast dough with kefir or milk. For the base, it is better to take kefir of medium fat content; fresh or slightly aged will do. Warm the drink to room temperature in advance so that the yeast and baking powder in it are better activated. A cold product will not allow yeast fungi to loosen the product, and it will turn out tough and unsuitable for baking.
The yeast dough is kneaded on dough, which must be allowed to rise twice, increase in volume, and then rolled out and formed into pies. The products can be baked in the oven or fried in a frying pan. Both processes differ in time - frying takes about 10 minutes, while baking on a baking sheet or in a special form takes up to half an hour for portioned buns and up to an hour for large pies.
Recipes
Selecting the appropriate test basis option will be easy. For fried pies, a yeast-free dough recipe is suitable, and for baked pies, a recipe made with yeast. Beginner cooks will benefit from a classic, easy dough recipe like fluff on kefir with yeast or baking powder, but professionals can try preparing a base for baking with yeast. The prepared products are light and airy, retain freshness for a long time and do not go stale for a long time. They can be served for dessert and as an addition to soups.
You can also bake products in a slow cooker. To do this, place the workpieces on the bottom of a lightly greased bowl, cover with a lid and set the “Baking” mode. The process lasts about an hour. Light buns and pies will turn out especially tender, but without the usual fried or baked crust. Low-calorie pastries will appeal to children and adults, and all lovers of sweets will appreciate it.
- Cooking time: 1 hour.
- Number of servings: 10 persons.
- Calorie content of the dish: 269 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
Kefir dough is like fluff and is one of the traditional options for baking base. It makes delicious baked and fried pies. In addition, you can use it to make very tasty, soft steamed dumplings with various fillings. The main rule of kneading is that kefir should be warm, and flour and soda should be pre-sifted several times through a fine sieve.
Ingredients:
- kefir – 200 ml;
- vegetable oil – 100 ml;
- flour – 600 g;
- soda – 0.5 tsp;
- sugar – 30 g;
- salt – 1 tsp.
Cooking method:
- Mix kefir with oil, heat slightly, add salt and sweeten.
- Sift the flour and soda, pour in the kefir mixture.
- Knead the dough, cover, and leave in a warm place for half an hour.
- Let it rise, knead, roll into a layer or into a roll, form blanks for pies.
- Vinegar is not needed for extinguishing, because the acid of kefir will extinguish the soda. Instead of soda, you can use baking powder or baking powder.
Yeast on kefir
- Number of servings: 5 persons.
- Calorie content of the dish: 313 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
How to prepare airy dough with kefir? Find out in the following recipe. Along with yeast, it uses a fermented milk drink (you can take fermented baked milk, sourdough). The result is a fluffy dough rich in air bubbles and equally tender, airy baked goods. It’s good to make flavorful pies, belyashi or pizza with a variety of toppings from the mixture.
Ingredients:
- kefir – 400 ml;
- flour – 800 g;
- dry yeast - a bag;
- refined sugar – 30 g;
- olive oil – 75 ml;
- salt - a pinch.
Cooking method:
- Heat kefir to 40 degrees, mix with sugar.
- Add the yeast, stir thoroughly, and let rise for five minutes.
- After bubbles form on the surface, add olive oil and knead.
- Separately sift the flour, add salt, and add in parts to the kefir.
- Knead for 15 minutes until the mixture stops sticking to your hands.
- Form a ball, leave in a warm place for an hour, knead twice during this time.
- Sprinkle with flour, roll out, shape the products.
On buns
- Cooking time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 329 kcal.
- Purpose: baking.
- Cuisine: international.
- Difficulty: medium.
The dough is like fluff for buns and is versatile. In addition to creamy margarine, which can easily be replaced with butter, it also contains yogurt or kefir. When kneading the base, you should pay attention to its consistency - the dough should lag well behind the walls of the dish and not stick to your hands. But you can’t overdo it with flour, so as not to make the baked goods tough and inedible.
Ingredients:
- curdled milk – 0.75 l;
- margarine – 200 g;
- eggs – 3 pcs.;
- sugar – 100 g;
- salt - a pinch;
- yeast – 20 g;
- flour – 1200 g.
Cooking method:
- Melt the margarine in a steam bath, mix with sugar and salt, yogurt.
- Let cool slightly, add eggs with yeast.
- Gradually add flour, mixing well each time after adding.
- Let it come up warm, knead it.
- Once again, let the dough increase in volume, roll it into a layer, roll it into a roll, cut it into pieces or shape the product to your taste.
- Sprinkle future buns with cinnamon, poppy seeds or sesame seeds, pour over sugar syrup and bake in a well-heated oven for 25-30 minutes, depending on the recipe. Serve for dessert.
For pies in the oven
- Cooking time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 219 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
Dough like fluff for pies made with kefir and dry yeast is suitable for baking sweet or unleavened products. It makes pies with raspberries or other berries, as well as cabbage and minced meat, eggs and rice, carrots and raisins, which are especially tasty. If you are preparing sweet baked goods, add vanillin and more sugar. For unsweetened pies, cheese, spices or vegetables, meat with mushrooms, cereals and herbs are suitable.
Ingredients:
- kefir - a glass;
- vegetable oil - half a glass;
- fresh yeast – 35 g;
- flour – 600 g;
- salt – 10 g;
- sugar – 20 g;
- vanillin - a pinch.
Cooking method:
- Mix warm kefir with butter, salt, sugar. Warm the mixture slightly.
- Sift the flour, combine with yeast and vanilla.
- Pour kefir into the flour, knead the dough with a mixer, cover with cling film.
- Leave to rise in a warm place for half an hour.
- Punch down, roll out, form into pies, add filling.
For fried pies
- Cooking time: 3 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 329 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
This recipe will make delicious belyashi, chebureki or pies with potatoes. The airy, tender dough turns out to be very porous, soft, and expands several times when fried. This must be taken into account during subsequent processing and the pies should be placed at a distance from each other so that they do not stick together.
Ingredients:
- water – 0.3 l;
- sugar – 30 g;
- salt – 3 g;
- vegetable oil – 60 ml;
- flour – 575 g;
- dry yeast – 10 g.
Cooking method:
- Heat the water, dissolve the sugar and yeast.
- Add 100 g of flour, beat with a whisk until bubbles appear.
- Cover the pan with a towel and leave in a warm place for half an hour until a foam cap appears.
- Add salt to the mixture, add the rest of the flour, and knead. Pour in the oil and cover with a napkin.
- Leave in a warm place for a couple of hours until the mass triples in volume.
- Punch down the dough, grease your hands with oil and shape the products.
- Fry in hot oil until golden brown.
- Cooking time: half an hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 318 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
Lazy dough, as quick as a feather, doesn’t take five minutes to prepare, but in half an hour you can make it and start baking delicious, aromatic pies or buns for dessert. It contains a minimum of ingredients and is quickly mixed. The peculiarity of this type of dough is that it is extremely airy and if you plan to bake shaped products, then you should choose a different base recipe for them.
Ingredients:
- cottage cheese – 250 g;
- vegetable oil – 180 ml;
- eggs – 2 pcs.;
- sugar – 100 g;
- salt – 10 g;
- soda - teaspoon;
- flour – 0.3 kg.
Cooking method:
- Combine cottage cheese, eggs, butter, mash with a fork. The result will be a homogeneous, smooth mass.
- Salt, sweeten, knead thoroughly.
- Quench the soda with vinegar, add it to the mixture, and gradually add flour.
- Knead soft dough, leave to stand for 20 minutes.
- Form the products and bake them at high temperature for 20-25 minutes.
Yeast
- Cooking time: 1.5 hours.
- Number of servings: 10 persons.
- Calorie content of the dish: 325 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
Yeast dough is as versatile as fluff, because it is suitable for making pies, cheesecakes and buns. If you add sugar and vanillin to it, you get buns and pretzels, and if you fill it with ham and cheese, you get pizza. Downy dough is good for baking small poppy seed buns for breakfast, aromatic pretzels with cheese, and even making preparations for chebureks with meat filling.
Ingredients:
- milk - a glass;
- quick yeast – 20 g;
- sugar – 20 g;
- vegetable oil – 80 ml;
- salt – 10 g;
- flour – 0.4 kg.
Cooking method:
- Warm the milk slightly, sweeten, add salt, and add butter.
- Stir until the products form a homogeneous mass, add yeast.
- Sift the flour three times and add it into the dough in portions.
- Knead the mixture from the center to the edges using folding movements.
- Continue stirring for 15 minutes.
- Form a ball, place in a bowl, cover with a towel, and place in a warm place.
- Wait an hour for the base to triple in volume, then gently knead.
- Form pies, cover with a towel, set aside for 10 minutes to rise.
With milk
- Cooking time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 314 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
Yeast dough, like fluff in milk, is less saturated with air than kefir dough, but this can be easily corrected with prolonged kneading. To saturate the mass with oxygen, it is recommended to sift the flour three or four times, and then add it to the base. The result is an airy yeast dough that rises quickly during baking, giving the buns a delicate consistency.
Ingredients:
- milk – 300 ml;
- granulated sugar – 80 g;
- flour – 700 g;
- eggs – 2 pcs.;
- vegetable oil – 100 ml;
- fresh compressed yeast – 25 g.
Cooking method:
- Heat the milk, add 100 g of sifted flour with sugar and yeast.
- Knead the dough, leave to rise for half an hour.
- Pour the eggs beaten with salt into the suitable dough, sift the flour, pour in the oil.
- Knead the soft mass, leave for 15 minutes so that it can reach the desired volume (the mass increases two to three times).
- Divide into pieces, roll into balls, let stand for 10 minutes, place on a baking sheet.
- Bake the products at a temperature of 180-200C for 25-30 minutes.
On the water
- Cooking time: 1.5 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 210 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
Find out how to make yeast dough with water like fluff from this step-by-step recipe. Pies and buns made from this base will turn out soft and flavorful. This version of the base is useful for posts when you have to limit yourself in the choice of dishes. Use this dough to make pies with cabbage or potatoes - they will also turn out very tasty, but at the same time lower in calories and dietary.
Ingredients:
- sugar - glass;
- vegetable oil – 100 ml;
- water – 0.5 l;
- yeast – 50 g;
- flour – 1000 g.
Cooking method:
- Dissolve sugar with butter and 100 milliliters of water, boil. Pour two more glasses of water, dilute the yeast.
- Stir, add a little flour, stir until creamy consistency. Leave the resulting dough to rise in a warm place for half an hour.
- Sift in the remaining flour and knead until the dough sticks to your hands.
- Let rise for an hour in a warm place until the mass doubles in volume.
- Cooking time: 1 hour.
- Number of servings: 8 persons.
- Calorie content of the dish: 227 kcal.
- Purpose: baking.
- Cuisine: international.
- Difficulty: medium.
And it will be as soft as fluff according to the following recipe. In addition to the famous dish, it is good to bake pies with meat, fish, and cheese from this base. Before baking the products, you must allow the pieces to rest, then the pizza or pies will turn out fluffy and airy. If you prefer thin pizza dough, bake the products immediately.
Ingredients:
- kefir - a glass;
- flour – 600 g;
- sunflower oil – 100 ml;
- sugar – 20 g;
- salt – 10 g;
- dry yeast – 10 g.
Cooking method:
- Mix kefir with butter, sweeten, salt, and warm to room temperature.
- Sift the flour, add the yeast, and gradually combine with the first mass.
- Knead an elastic, soft base and let it rise for half an hour.
- Punch down, shape the products, add the filling and bake at a very high temperature.
The dough is like fluff - soft, tender and airy
Every experienced cook has his own secret to airy dough. Here are some of these subtleties:
- the lower the fat content of kefir, the more liquid the dough will be, so you need to adjust the amount of flour;
- how fluffy the dough will turn out if you take warm water, not hot, otherwise the yeast will die and will not allow the mass to rise;
- for very tasty fried pies, not too fresh kefir, but slightly aged kefir is suitable;
- First mix baking powder and soda with flour or dissolve in kefir, and then add the rest of the products;
- for yeast dough that resembles fluff, it is necessary to strictly observe the proofing time, otherwise this will affect the quality of the finished pies - they will not turn out as airy, they may settle and come out flat;
Discuss
Dough like fluff for any baking - recipes with photos.
The mere mention of yeast dough causes fear in the eyes of inexperienced housewives. Although, chefs claim that the difficulties of working with yeast are greatly exaggerated. According to our recipe, you will definitely prepare rich yeast dough “like fluff” for pies and pies the first time.
How to make dough “like fluff” for pies or buns
Kitchen tools: large bowl, small bowl, whisk, spatula, spoon, saucepan or saucepan.
Ingredients
- Bad flour can ruin baked goods even for professionals. You should use only grade 1 or highest grade wheat flour.
- Salt must be added regardless of whether the filling is sweet or salty.
- If there is not enough sugar, the yeast will not begin to flourish.. And its excess will make the dough heavy, it simply will not rise.
- You can use any yeast: live pressed, granulated or dry.
- If the baked goods are not prepared during Lent, some of the vegetable oil can be replaced with melted butter. The taste of the baked goods will benefit greatly from this.
Step-by-step preparation
- To make the starter, pour 2 tablespoons of warm water into a bowl and add 1 tablespoon of sugar. Stir until sugar dissolves.
- Add 2 tsp. dry yeast, stir and leave for a quarter of an hour until a foamy cap forms. To be safe, the container should be covered with cling film or covered with a linen towel.
- Pour 1 cup of kefir into a saucepan and place on low heat. Add 0.5 cups of sunflower oil, 0.5 tablespoons of sugar and 1 teaspoon of salt. Heat everything to a temperature of 40 degrees, stirring constantly with a whisk. The temperature of the mixture should be comfortable for the body (just check with your finger), otherwise the yeast will simply cook.
- Pour the contents of the pan into a large deep bowl and add the yeast starter there.
- Sift 3 cups of flour and add to the bowl in small portions.
- Mix everything thoroughly first with a spoon or spatula, finishing the kneading with your hands. The dough turns out elastic and does not stick to your hands at all.
- Form the dough into a log, knead it well with your hands, put it in a bowl and cover everything with a towel. Leave to rise in a quiet place for 2 hours.
- The dough is ready and can be used. If you don't use it up completely, you can freeze the rest.
Video
Yeast dough “like fluff” with kefir is suitable for making pies, pies or pizza. It is prepared without eggs, which means it can be cooked during fasting. Baked goods made from it do not go stale for several days and remain soft and fluffy.
Cooking time: 1 hour 25 minutes.
Number of servings: 5-6.
Inventory: spoon, silicone spatula, whisk, small bowl - 2 pcs., large deep bowl, saucepan, cling film, linen towel.
Ingredients
Step-by-step preparation
Video
Unsweetened dough “like fluff” is suitable for baking fried pies or whites in the oven. The video clearly shows what consistency and density of the dough should be obtained with each kneading.
Subtleties of cooking
Chefs can ponder for hours about why the yeast dough did not rise, sank, rose unevenly and fell, cracked, or did not rise in the oven. There are simply no small details in the process. Here is a list of the most common mistakes at each stage of cooking.
Leaven
- Stale shivers. Like any product, dry yeast has its own expiration date. Chefs do not recommend using even those whose expiration date has not yet expired, but is already coming to an end. You need to use the freshest yeast.
- Water at the wrong temperature. Yeast will never grow in milk and water that is too cold. As, indeed, at hot temperatures. The optimal temperature should be 36-38 degrees (body temperature).
Proofing
Proofing yeast dough is time of intensive yeast fermentation and an important stage in cooking. It is during proofing that a light porous dough structure is formed. This process is influenced not only by the room temperature. Yeast can settle even with shaking when the bowl is moved from place to place. And our grandmothers generally kicked the children out of the kitchen, because yeast baking also does not like loud conversations. So we don’t touch the container with the dough, we don’t open it, we don’t poke our fingers into it unnecessarily, and in general we don’t pass by it again.
- Insufficient or excessive proofing time. It is difficult for a beginner to determine the exact time. Therefore, at first you need to strictly adhere to the recommendations of experienced chefs, and then with experience your own understanding will come.
- Cold room. Yeast dough does not like the cold and is capricious in drafts. The best place for sourdough and proofing is in the oven, which is turned off; it’s quiet and cozy there. In the cold season, it is better to combine the preparation of yeast baked goods with cooking dinner. Then the kitchen will be warm enough, and it’s better to keep the situation under control.
- Forming pies (or other products) without preliminary proofing. The dough should rest at each stage: after dividing into portions, you need to let it lie on the table for 5-7 minutes (cover with a towel). Ready-made pies (pies, buns) should also rest on the pan for at least 10 minutes and grow a little. Before loading into the oven, the surface of the dough should be greased with water or an egg diluted in water. Then it won't crack.
Kneading
Yeast dough loves hands, so you need to knead it for a long time. To make the baked goods especially tender, there is another life hack: at the end of the kneading, pour a couple of tablespoons of homemade “kislyak” (sour milk) onto your hand and finish kneading with it.
Baking
- Wrong oven temperature. The oven needs to be warmed up to 180 degrees. You need to turn it on after the main proofing of the dough. Then the oven will warm up properly and the dough will rise well.
- Too many nasty things. You should not load all the baking sheets into the oven at once. Otherwise, the temperature drops sharply and the dough does not rise.
Filling options for pies, buns and pies
Fillings with herbs are a real vitamin bomb for spring vitamin deficiency:
- The unsweetened filling for green onion pies is prepared quite simply: finely chop 400 g of green onions, add 3-4 chopped boiled eggs, salt and pepper to taste. The onions in the recipe can be partially or completely replaced with wild garlic.
- The unsweetened pie filling can be prepared differently: add 5-6 raw eggs to chopped green onions. Mix everything, add salt and pepper.
Sweet fillings are no less popular:
- For the most popular cottage cheese filling, the cottage cheese must be taken very dry, otherwise, when combined with sugar, the filling will become too liquid and will simply leak out.
- The orange filling takes a little longer to prepare, but turns the pie into a festive dish. To do this, you need to grind 2 large oranges together with the peel in a blender. Pour everything into a saucepan, add sugar and cook until thick. You can add chopped nuts or almonds to the filling.
- – a real salvation for busy housewives.
- Dumplings are the best food for breakfast, lunch and dinner. You can make them ahead of time, freeze them in the freezer and cook them at the right time. Advice from experienced housewives will help you prepare the right food.
- The crispiness will take you back to the atmosphere of a real Italian pizzeria.
- Do you think what else to please your household? The recipe is just for those who don’t want to stand at the stove for too long.
We hope that by using our tips you will no longer buy ready-made yeast dough, but prepare it yourself. We will be grateful if you share in the comments the subtleties and family secrets of working with yeast.
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