Dough is a real stumbling block for many housewives. You can be an ideal cook, but the task of baking, for example, pies from your own yeast dough, is still unsolvable for you: the dough is either too dense, or too sticky, or does not want to rise. Although there are thousands of recipes for making dough of any kind in the world, this business, in general, does not present any difficulty. Let's try to figure it out and find out how to cook the perfect dough.
What is dough
A dough is a semi-finished product used in bakery, confectionery, pasta production as well as baking flour products at home. The dough is made from flour with the addition of ingredients such as water, yeast, sugar, salt, eggs, butter, spices, etc. The dough contains proteins, fats, carbohydrates, salts, acids and other substances. When kneading the dough, these substances can be in it in various states of aggregation: in the form of a suspension, colloids, solutions, etc.
The main ingredient of the test is flour. Usually it is wheat flour. It is advisable to take flour for baking premium, without foreign odors, not infected with beetle larvae. Before kneading the dough, the flour must be sifted: it will be enriched with oxygen, and besides, it will be additionally cleaned of random debris. It is better to take flour for baking with a low gluten content, but strudel, bread or puff pastry are better obtained from the flour of the so-called durum varieties wheat.
In the process of kneading the dough, add sugar needed to improve palatability future baking, as well as to stimulate the vital activity of yeast cells. Sugar must be put carefully, strictly in accordance with the recipe, otherwise, with an excess of it, the dough will become heavy and too dense.
Depending on the recipe, various ingredients can be added to the dough. milk products: milk as such, kefir, sour cream, cottage cheese, etc. Dairy products create lactic acid fermentation and contribute to better loosening of the dough.
For plasticity, it is introduced into the dough and fats- vegetable oil and fats of animal origin. If you do not overdo it, the pastry will turn out tender, fragrant and will not stale for a long time. However, excess fat will limit the ability of the protein to swell, and will inhibit the vital activity of yeast cells, so that the dough will not be friable, and the baked goods will turn out dry and tasteless.
Eggs, which we add to the dough, should be fresh and not too large. They will give your pastries crispness and tenderness, strengthen the crust of the product, improve its color and taste.
Yeast for the test, you can take both pressed and dry. Before use, they are diluted either in warm water or in warm milk. Be careful that the liquid is not too hot, otherwise the yeast cells will die. Cold liquid slows down the activity of yeast cells, and the dough will rise more slowly.
To others baking powder tests include baking soda and ammonium carbonate. In stores, you can buy ready-made bags with a mixture, which is called “Baking Powder for Dough”. For 400 g of flour, 10 g of such baking powder is usually taken. Some housewives use soda slaked with vinegar as a baking powder, but sometimes soda can ruin the taste of baking.
To improve the taste, lemon zest, salt, vanillin, cinnamon and spices can be added to the dough.
Test types
Dough for dumplings according to the GOST recipe:
Wheat flour - 700 g, water 260 g, eggs - 1.5 pcs., salt 15 g. Yield - 1 kg. Part of the flour is used to sprinkle the rolling pin and roll out the dough.
Add water, salt and eggs heated to 35 degrees to the flour, knead until a homogeneous consistency, and hold for 40 minutes to swell the gluten.
The dough for dumplings is prepared in the same way, only 25 g of sugar and 245 g of milk are added as ingredients.
Pancake dough without yeast: Beat well 3 eggs, half a teaspoon of salt and 3 tbsp. l. sugar, add vanillin or vanilla sugar for taste. The resulting mixture is slightly diluted with milk (in total we need 0.5 liters of milk) and add 6 tbsp. l. flour (with a slide and be sure to sift through a sieve). Add the remaining milk, stir the dough. When the dough is kneaded, you can pour boiling water into it and stir - the pancakes turn out lacy without any soda.
Yeast pancake dough: take 660 g of flour, 50 g of margarine, 1.1 l of milk, 40 g of sugar and rast. butter, 2.5 eggs, 40 g pressed yeast and 15 g salt. Salt, sugar, yeast diluted in warm water are dissolved in milk, the mixture is heated to 40 ° C, then eggs, flour are added, mixed, rast is added. oil and leave the dough for three to four hours in a warm place. The dough that has increased in volume is punched once.
For pancake dough prepared in almost the same way: 1.2 liters of milk, 1200 flour, 35 g of yeast, 43 g of sugar, 1.5 eggs, 22 g of salt. The dough should be thicker than pancake.
Sponge (butter) yeast dough for pies and kulebyak: flour 641 g, sugar 34 g, table margarine 29 g, salt 10 g, press. yeast 19 g, water 258 g.
Pour water at a temperature of 40 ° C (70% of the total required quantity) into a container, add yeast diluted in water, 60% flour. Stir all this, cover the container with a lid or a clean towel, and leave for fermentation in a warm place. Scientifically, this is called opara. After about three hours, when this same dough doubles in volume, add the rest of the liquid, flour, and knead the dough. Put margarine in there. Leave the dough to rise for two and a half hours, during which it must be kneaded 2-3 times.
Puff pastry, which seems to many to be the pinnacle of culinary excellence, you can simply cook at home to surprise everyone with a luxurious Napoleon cake. To do this, you need a pack of margarine, two glasses of flour, salt and a little water. Margarine is simply placed in a container with flour and chopped with a knife. During this action, the particles of margarine are covered with flour, and to knead the dough, it will simply be necessary to pour 0.5 cups of water into the container. Ready dough for half an hour or an hour they put it in the refrigerator, and then roll it out thinly and bake whatever your heart desires: cake layers, puff pastry, reeds, etc.
shortcrust pastry it breaks all records in terms of ease of preparation. It was with him, probably, that millions of lovers began their journey. home baking. Indeed, to mix three eggs, 200 grams of melted butter, a glass of sugar, salt and 2.5-3 glasses of flour, no special skills or phenomenal memory are needed. Luxurious curly cookies come out of the resulting dense, oily dough, shortbread pies with jam or cheese, and delicate homemade cakes.
Of course, there are many more types of dough, and each cook must have his own secrets of its preparation. So, in search of our ideal test, we will have to experiment. But, in the end, everything will work out!
Depending on the toppings and additives, you can get a hearty dinner or hearty breakfast. If you add raisins and a little more sugar to the dough, you can bake buns for tea. Baking is soft, airy, appetizing.
How to make yeast dough for pies recipe
Number of products:
Recipe Information
- Cuisine:Russian
- Type of dish: pastry
- Cooking method: in the oven
- Servings:25
- 2 h
- 1 glass of milk;
- 1 glass of water;
- 950 grams of flour;
- 2 eggs;
- 11 grams of fast-acting yeast;
- 2 teaspoons of sugar;
- 1 teaspoon of salt;
- 2 tablespoons vegetable oil;
Cooking method:
We mix milk and water in a basin, preheating them to 30-35 degrees.
We release eggs.
Add odorless sunflower oil, that is, refined.
Sprinkle sugar and salt. Stir to dissolve.
Add dry yeast. If the yeast is pressed, the rate is doubled.
Add some of the flour to the milk mixture.
Stir until all the flour is absorbed into the liquid.
Add flour again, knead with your hands for 5-7 minutes.
Then it is necessary that the mass fits. To do this, cover the basin with cling film or a thick towel and leave to stand for 30 minutes in a warm, draft-free place.
The dough is ready. We take it out of the bowl, knead a little and begin to form pies.
While the mass was approaching, you can have time to make the filling: boil the eggs, peel them; chop the eggs and green onion. Mix onions and eggs, add a little salt.
Divide the flour mass into parts, roll out the “sausage”. Cut into small pieces, then shape each piece into a donut shape. Put a tablespoon of the filling in the middle and press the edges of the pie together.
Put the molded pies on a baking sheet, cover with a film so that the pies “grow” a little more in volume, then grease with chicken yolk or vegetable oil. From the yolk, the pies will become ruddy and golden when baking.
Since the products are small, they are baked quickly, at a temperature of 180-190 degrees for 20 minutes. At gas ovens, ovens do not warm up the same way, so after 15 minutes you can see how ready the pies are.
After removing from the oven, put the pies on a board and cover with a kitchen towel to cool.
Fried pies with potatoes from yeast dough
For pan-fried pies, any sweet filling: cabbage, potatoes, rice with egg.
For the filling, peel and boil the potatoes. Then we break it into a puree. Finely chop the onion. Fry it in sunflower oil until golden brown, add to the puree, salt, pepper and mix everything.
We divide the dough into pieces. We roll it into balls.
We roll out a circle from the ball, put it in the middle mashed potatoes, close the edges. The shape can be round or elongated.
We put the fashioned pies on the board, cover with a film to fit a little.
Fry the pies in a frying pan with vegetable oil on both sides over moderate heat.
Before serving, you can remove excess fat from the pies by laying them on a paper towel. You can eat them with sour cream.
Video recipe how to make yeast dough for pies
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Homemade ruddy pies- the weakness of many Russian people. culinary history flour craftsmanship was passed down from generations from grandmothers. Cooking methods have changed, the variety of fillings has improved. We have received a large number of supplemented recipes.
How to make pie dough
Choosing a recipe for baking is an individual matter. Step by step cooking dough for pies for any set of ingredients is given below in different variations. Experiments with the choice of filling will delight all children and adults. It can be both sweet fillers and meat. If you follow all the above instructions, then delicious dough provided for pies.
Pie dough recipes
There are a lot of options: puff curd, with yeast and non-yeast, on kefir, milk and even beer. All hostesses must know how to cook dough for pies. Flour products can be fried, baked in a bread machine or oven. To get a lean pie mass, it is enough to give up milk and eggs. There are many ways, as well as taste preferences, therefore, for ease of perception, the recipes are decorated with a photo.
Yeast dough for pies
Good for fried rapids with various fillings. Prepared with milk or plain water. Yeast dough for pies should be placed in a heated place to raise the mass. Its disadvantage is that it takes a lot of time. You should follow the order of the process, so first you need to familiarize yourself with the recipe, and then proceed to cooking.
Ingredients:
- milk - 1/4 l;
- flour - 3.5 tbsp.;
- eggs - 1 pc.;
- animal oil - 50 g;
- live yeast - 30 g;
- salt.
Cooking method:
- Dissolve yeast in warm water.
- Add salt and egg to milk. Sift flour. Combine with diluted yeast.
- Knead until smooth.
- Melt butter, knead into a mass.
- Cover the resulting mass with a cloth, remove in heat.
- After about an hour, make a punch. With good gluten, repeat 2-3 times.
Kefir dough for pies
This fast way start a yeast-free mass. In the dough for fried pies on kefir, the main thing is not to pour the amount of flour. If this happens, the mass will be tight, and the buns will not turn out lush. Kefir can be used not the first freshness or replaced with curdled milk, fermented baked milk. You can put whatever you want in the filling, but cottage cheese this is the best fit here.
Ingredients:
- kefir - 1.25 st.;
- flour - 3.5 tbsp.;
- egg - 2 pcs.;
- soda - 1 tsp;
- sugar - 1 tbsp. l.;
- salt;
- vegetable oil - 2 tsp
Cooking method:
- Add all ingredients to kefir except flour. Beat with a mixer.
- In the resulting mixture, add flour (in portions), stirring with a spoon, then with your hands.
- The finished pie dough should be elastic, not sticky to your hands.
- Kefir mass rises due to fermented milk product and action of soda.
Choux pastry for pies
The time spent from the start of cooking to ruddy flour products takes less than an hour. Choux yeast dough for pies is thin and tender, and the buns remain soft even after a day. Every baker should know how to make this custard, and the accompanying photos make the recipe seem simple and quick. Any yeast can be used.
Ingredients:
- flour - 1 kg;
- yeast - 50 g;
- water - 2 tbsp.;
- salt;
- sugar - 1 tbsp. l.;
- vegetable oil - 50 ml.
Cooking method:
- Pour salt, sugar into flour (3.5 tablespoons), add butter, a glass hot water. To stir thoroughly.
- When the mixture has cooled down, add the yeast. Pour in 200 ml of warm water.
- Add remaining flour in batches, mixing.
- Knead in the usual way.
Unleavened pie dough
This recipe is presented without yeast, is simple and quick. unleavened dough for pies rolled into a thin layer (3 mm). Fry from each side on a medium flame for 4 minutes. Fresh mass allows you to use any filling, based on the preferences of home "starving". Sour cream or sour sauce can be served on the table for flour treats.
Ingredients:
- eggs - 1 pc.;
- flour - 0.5 kg;
- water - 1/4 l;
- salt - 0.5 tsp;
- sunflower oil.
Cooking method:
- Sift the flour with a slide, make a depression in the central part. Pour salted hot water in portions.
- Knead with a knife.
- When it remains a little dry, add the egg.
- Knead the pastry dough until elastic.
- Sprinkle the dish, leave the mass for half an hour.
Quick dough for pies with dry yeast
This baking option has a lot of advantages. The dough for fried pies with dry yeast rises perfectly, does not contain foreign odors, and also does not require laborious kneading and standing. Any filling will do here. You can cook both in the oven and in the pan. With any method, pies, buns and cheesecakes will turn out lush and tasty.
Ingredients:
- flour - 500 g;
- dry yeast - 11-12 g;
- sugar - 1-2 tbsp. l.;
- salt - 1 tsp;
- milk - 0.2 l;
- eggs - 1 pc.;
- vegetable oil.
Cooking method:
- Add granulated sugar, salt, egg, butter and yeast to warmed milk.
- Sift flour, add 2/3 parts, stir.
- Add the rest in small portions.
- Stop kneading when the mass stops sticking to your hands. Put in a dish, cover with plastic wrap or cling film. Put for 40 minutes in a warm place. The mass should double.
Sour cream dough for pies
This method of kneading is very fast, it takes 5-10 minutes. Closely on sour cream for pies is done without adding yeast. If the filling is berry or fruit, then it is advisable to put granulated sugar (1 tablespoon). It is not necessary to take fresh sour cream for cooking, the one that has stagnated in the refrigerator is also suitable. If it turned out to be not enough, then you can add kefir.
Ingredients:
- wheat flour - 900 g;
- sour cream 20% - 400 g;
- soda, salt - ½ tsp each;
- eggs - 2 pcs.;
Cooking method:
- Combine sour cream with egg, salt and soda.
- Add flour, knead.
- The mass will be elastic and tender. Make a bun, put in polyethylene, put in the refrigerator, take out after 30 minutes.
Such pastries are always liked by guests and household members, therefore, so that the treat does not seem small, the recipe is designed for a large amount of muffin. Sweet pies made from yeast dough are airy, fluffy and tasty. Suitable for making buns and cheesecakes. The mass doubles or more, so if you need to get 1-2 baking sheets, then you should reduce the amount of ingredients.
Ingredients:
- wheat flour - 900-1000 g;
- milk - 0.4 l;
- eggs - 3 pcs.;
- margarine (butter) - 150 g;
- yeast - 10 g;
- salt - ½ tsp;
- sugar - 50 g;
- sunflower oil.
Cooking method:
- Heat milk, add yeast, a spoonful of sugar.
- Add salt and sugar to the eggs, beat.
- When the yeast starts to work (foam forms on the milk), mix it with the eggs. Mix well.
- Melt the margarine, let cool, add to the mixture from item 3. Add sunflower oil. Mix.
- Sift flour, add to the resulting mass. Mix. If it turns out sticky, then you can add flour while sculpting pies.
- Knead the mass with your hands, cover with a cloth, put in a heated place. After half an hour, repeat kneading to release air. Remove in heat for 40 minutes. For kneading, you can use a bread maker. This will take 1.5 hours with a standard kneading program.
Lenten dough for pies
Even during Lent, you can cook delicious flour products. With the help of yeast, the dough for pies without eggs rises perfectly and fries quickly. You can use any filling: potatoes, cabbage with onions, jam. You can do without it, but then you should add additional sugar (1-2 tablespoons). When kneading, the mass should be slightly sticky and moist, then the crumb will turn out to be very tasty and not dry.
Ingredients:
- dry yeast - 1 pack;
- sugar - 3 tbsp. l.;
- wheat flour - 1 kg;
- salt - 1 tsp;
- water - 500 ml;
- vegetable oil - 5 tbsp. l.
Cooking method:
- Dissolve a packet of yeast in 400 ml of warm water.
- Pour in sugar and salt. Mix.
- Sift flour, pour in yeast mixture. Mix, add oil.
- Mix for about 10 minutes. With a tight dough for pies, add water and vegetable oil.
- Cover with a cloth, put to rise in heat. When the mass has doubled, knead, knead.
Mayonnaise dough for pies
There are times when eggs and dairy products run out in the refrigerator at the same time, but you want to pamper your guests and family with some flour products. Do not be afraid of such moments, mayonnaise dough for pies is perfect here. Products will turn out tasty, ruddy and lush. Feel free to experiment with different fillings.
Ingredients:
- flour - 700 g;
- mayonnaise - 150 ml;
- yeast - 25-30 g;
- water - 0.2 l;
- sugar - 15 g;
- salt - 0.5 tsp.
Cooking method:
- Dissolve yeast in a glass of warm water.
- Add mayonnaise, sand, salt. To stir thoroughly.
- Pour flour in portions, stirring.
- Mix the elastic mass well. Cover with a cloth, leave for 1.5 hours to rise.
Sweet dough for pies in the oven
It is rich because milk, eggs and sugar are present in the recipe. The finished mass should be plastic and soft, not stick to the palms and easily removed from the walls of the dishes, but it should not be tight (otherwise the baked goods will turn out tough). For clarity, in a step-by-step recipe sweet dough for pies in the oven there are detailed photos.
Ingredients:
- milk - 0.4 l;
- flour - 1 kg;
- eggs - 1 pc.;
- dry yeast - 10 g;
- sugar - 3 tbsp. l.;
- salt - 1 tsp;
- butter (margarine) - 100 g.
Cooking method:
- To prepare the dough, combine warm milk with yeast and granulated sugar. Add 200 grams of flour.
- Sprinkle the sponge mass, cover with a towel, put in heat for an hour.
- Melt the butter, cool, mix with the egg. Add the resulting mixture to the brew.
- Add salt.
- Gradually add the remaining flour in portions. Mix on the table.
- Place the flour mass in a deep dish, cover, put in a heated place to rise (about an hour).
- Knead the mass again.
Whey dough for pies
From it you can bake muffins with different stuffing. Dough on whey for pies rises faster than on milk or water. To give baked goods a crispy crust, it is necessary to grease it with egg white (previously beaten with a fork). As a topping, use poppy seeds or sesame seeds, depending on individual preferences and the choice of filling.
Ingredients:
- serum - 0.3 l;
- dry yeast - 2 tsp;
- flour - 0.5 kg;
- eggs - 2 pcs.;
- sunflower oil - 2 tbsp. l.;
- sugar - 60 g;
- salt - ½ tsp
Cooking method:
- Sift flour, mix with yeast.
- Beat one egg and the yolk of the second, adding salt and sugar.
- Add butter and beaten eggs to whey. Add to half of the flour. Knead, leave for a quarter of an hour. Mix in the rest. Let stand for half an hour.
Video: a simple pie dough recipe
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Dough for pies quickly and tasty - recipes with photos
Everyone, of course, remembers the saying that the hut is famous not only for its beautiful corners, but also fragrant pies. And along with them and pancakes, buns, pancakes, dumplings, manti, etc. You can list all such yummy endlessly. But, you see, not every housewife is perfectly able to cook all these or other flour products. First of all, experience and certain knowledge of how to cook and how to properly make dough is required. The entire further process of work, and hence the result of labor, depends on compliance with the accuracy of the recipe and the success of this stage. Let's try to make out, what is called, on the shelves, the basic principles for preparing the simplest and most common flour products. Let's start with kneading manti, dumplings or dumplings. Then we will look at how to wind up and pancakes using different ingredients in the composition. Let's talk a little about changing the consistency by converting the mixture to a thicker one, which will allow you to get a completely different, different from the previous pastry. And in conclusion, we give a recipe for pies and consider how to make yeast dough. So, you want to treat your family to hearty, tasty and quite simple homemade dishes? Then roll up your sleeves and get everything ready necessary products according to the suggested recipes. It should be noted right away that you need to start work slowly, having enough free time, and, of course, in a good mood. After all, they say that the dough feels the mood. And only a kind and cheerful hostess makes pies really tasty and with a unique twist.
Such different dough
What unites everything and what are their main differences? Of course, flour must be present in any of the above dishes. Take care of its quality and freshness. It is advisable to use flour of the highest or first grade. This gives the dough a special splendor and lightness. Before kneading, the bulk product must be sieved, saturated with oxygen, and kept for some time in a warm room. From cold rammed flour, nothing will ever turn out lush pastries or any other product. The second mandatory ingredient, thanks to which kneading is directly done, is a liquid base. Each recipe describes how to properly roll the dough using perfectly different products. According to the composition, certain dishes are obtained. For example, a biscuit is impossible without eggs, and yeast baking is impossible without a “playing” dough. And, you must admit that even with a slight replacement of one product with another, the result is completely different. Therefore, you should not take risks, but you should always adhere to the specified recipe as accurately as possible. Only experienced housewives with many years of cooking experience and a special flair, they can do everything by eye and delight everyone with amazing dishes.
We make manti, dumplings, dumplings
Let's start with the preparation of products that are made by the most in a simple way. Consider how to make dough for manti. The proposed recipe is also used when molding dumplings and dumplings. Prepare flour, water, salt and eggs. For kneading, you need a wide and not very high cup. Sift flour into it and make a depression, raking it with your hand in different directions. The diameter of the hole should be, regardless of the required volume of liquid, approximately 15-20 centimeters. And the height of the recess is at least 7-10. In a smaller container, mix water (usually 1-2 cups) with 1-2 fresh eggs and 1 incomplete tea. l. table salt. Pour the resulting mixture into the flour in a thin stream so that it does not spill past the recess. Then quickly knead hard dough, picking up the loose product from all edges. It is important to capture the desired density, since the convenience of sculpting and the possibility of obtaining products of the desired shape will depend on this. If the dough is kneaded too softly, the manti can simply blur, taking a flattened shape, and dumplings and dumplings usually tear during cooking, losing the filling. If the mass is very dense and steep, it will be very problematic to sculpt products, and it will take a lot of effort to knead and roll out the dough.
Secrets of how to bake pancakes
It would seem that it could be easier cooking those thin cakes? But not all housewives know how to knead the dough for pancakes. There are some subtleties and features here:
All ingredients should be warm, so take them out of the refrigerator beforehand;
Be sure to sift the flour for greater ease;
For getting thin pancakes do not use yeast in the composition, which will make products too thick;
- "perforation" is obtained due to the liquid consistency of the flour mixture;
The thicker the bottom of the pan in which you bake pancakes, the better they turn out (use grandmother's cast iron ones);
Be sure to turn the products over, this will make them even thinner.
Usually, any recipe for pancake dough with milk, kefir, or another component involves first obtaining a thick base, and then diluting it to a more liquid mixture. It is very convenient to beat all the ingredients with a mixer, breaking the flour lumps. And before baking, you need to dilute the mixture with boiled water and shake with a ladle.
How to start dough for pancakes?
Most often, the main ingredient in the composition of the dish is milk. But you can also replace it with kefir, whey, plain or mineral water. Consider how to start the dough for pancakes using classic recipe on milk. Take it raw 0.5 liters and warm it up a little. Pour the same volume of warm boiled water into the container. 2 pcs. fresh chicken eggs whisk with 4 teaspoonfuls. l. sugar and a pinch of table (can be fine) salt. Pour the air mass into liquid base. Then gradually, 2-3 tablespoons, start pouring flour (2.5-3 faceted glasses). For uniform distribution, it is better, of course, to use a mixer. In the resulting thick mixture, add 1 tsp. l. soda and 4-5 tbsp. l. any vegetable oil. Let the mass brew at room temperature for 30-40 minutes. If the mixture turned out to be thick, dilute it with boiled water just before baking and shake well with a ladle. Before the first portion of the dough, heat the pan to a light haze and grease with vegetable oil or a piece of lard.
How to turn dough into fritters?
It so happens that for some reason the cooked one did not work out. Perhaps the recipe was not exactly followed, or everything was done in a bad mood. As a result, pancakes do not work out in any way, and it is a pity to pour out the dough. In this situation, you can get another instead of one dish. What does that require? Knowing how to start the dough for pancakes, you can easily make pancakes. Just add a little more flour to the already existing mixture so that the consistency is slightly thick and resembles sour cream. If the mass easily merges from a spoon, then bake pancakes in the form of thin small cakes in vegetable oil in a frying pan heated to a medium degree. And when you add more flour to the dough, a thicker mixture is obtained. Then the pancakes are more like cakes. In the event that you want to cook this dish not on an emergency basis, but on purpose, follow the steps described below. simple recipe. It can be changed to taste, getting dishes both in a salty version (for example, by adding grated raw zucchini), as well as in sweets.
Kneading the dough for fluffy pancakes
The secret of this dish lies in the preparation of the liquid base in a certain way. Let's take a closer look at how to make dough for pancakes so that they turn out lush and ruddy. In a medium-sized cup, beat 2-3 raw eggs and mix them with 2 full tables. l. Sahara. Optionally, you can add a bag of vanilla. Pour 1.5 cups of non-acid kefir into another container. It is desirable that he be room temperature. To do this, take it out of the refrigerator in advance. Then dial 0.5 tsp. baking soda and pour into kefir, quickly shaking until foam is obtained. Pour the white, slightly risen mixture immediately into a cup with eggs and mix lightly. After that, pour in 1-2 tbsp. l. any vegetable oil and start pouring flour into the mass. It will take so much to make the mixture thick enough. Try pouring it off a spoon. If the dough does not slip immediately, but gradually, then you should not add more flour, but you can start baking products.
Bake a quick cake
A little higher in this article, it was mentioned what can be turned into a fritter mixture. The mass for baking is obtained in almost the same way. yeast-free pie. Rather, the processes of mixing the ingredients in both cases are very similar. But there is also some distinctive feature of how to make dough for a pie. So that the product is not dryish, but turns out to be somewhat juicy, add melted margarine or butter, replacing vegetable oil with it. If you adhere to the proportions proposed above for pancakes, it will take 100-150 g. The fat component must first be melted to a liquid state. It is introduced into the total mass before mixing with flour. The finished dough should be a little thicker than the pancakes. It is poured into a greased baking dish and placed in a preheated oven for 30-35 minutes. Often a pie is made with fruits and berries, dipping them on top of the dough before putting them in the oven. This recipe will give you quick baking without any hassle. If you want to make something more fluffy, check out how to use yeast to get fluffy.
How to make dough for pies?
The preparation of any yeast baking requires at least 3-4 hours of time and, of course, certain skills and patience. The technology is completely different from previous recipes and is divided into two stages: preparation of dough, direct kneading and fermentation. To get the dough for ordinary salty pies, melt 1 pack of creamy margarine, pour into a container of 1 liter raw milk, add 2 fresh chicken eggs and 1 teaspoon full. l. salt and sugar. Pour 5-6 heaped tables into the resulting mixture. l. flour and 1 sachet of dry fast acting yeast (about 1 incomplete table. L.), mix. Leave the dough in a warm place for 30-40 minutes. Then it will be possible to knead a soft and light dough, and then let it rise two or three times for splendor. Based on this recipe, you can cook many various dishes, reducing or increasing the proportions of some components, and, if necessary, replacing them or adding additional ones. Tips on how to make dough for buns that have sweet taste, you will learn later in this article.
We bake yeast buns in a steamless way
To obtain sweet muffin, you need to decide whether there will be products with a filling or with some other filler. Taking sweet dough as a basis, you can mold a variety of bagels, tubes with jam. A good option is also to mix in the mass of raisins or candied fruits. Consider how to start the dough in a way, skipping the stage of preparing the dough. First of all, it is necessary to increase the amount of sugar and eggs taken. Also, in addition, along with milk, you need to introduce several tables into the dough. spoons of sour cream. So, in the melted margarine (1 pack), pour 1 cup of sugar. After dissolving it, pour in warm milk (1 l) and 2 with the top of the table. l. fat sour cream. Eggs (3-5 pcs.) Add to the mass in the form previously beaten with a whisk to give splendor to the dough. Salt is not required. Instead, you need a bag of vanilla. The next step is to add flour and knead not too thick dough. Yeast is introduced into the mass in a slightly different way. Pour 1 sachet and 2-3 tables on the table. l. sifted flour. Then put the thick dough on the prepared loose mixture and quickly knead it, kneading it over the surface. Adding a little flour, turn the viscous thick mass into a uniform in consistency, but not a dense mass. Leave the dough to ferment in a warm place, covered with plastic wrap. Keep in mind that by increasing the amount of sugar, it will take more time to rise. After they are laid out in the formed form on a baking sheet, be sure to let them come up again before placing them in the oven for baking.
We bake ... souvenirs
In conclusion, consider how you can use the dough for a completely different purpose. It seems that the steps are all the usual from kneading to baking, but the result is not edible products at all. The whole secret is in a special recipe, thanks to which it is possible to sculpt from a mass similar to plasticine original crafts with kids. Consider how to make salt dough for homemade souvenirs. Mix in a deep bowl the flour and fine salt "Extra" in equal proportions, for example, taking them 1 cup each. Then pour 0.5 cups of raw cold water and 1 full table. l. any vegetable oil. After bringing the dough with a spoon to a uniform consistency, start kneading it with your hands. To get material for working in different colors, add a little gouache. Wrap the mixed mass in a plastic bag and put it in the refrigerator for 2-3 hours. Bake the molded figures in the oven at a low temperature until hardened (about 1.5 hours).
As you can see, using flour and a liquid base, you can get completely different products. Fantasize, try new recipes and delight your loved ones with goodies and usefulness!
