How to make homemade dough: puff and yeast dough, pizza dough and dumplings? TOP-4 recipes with photos of making dough at home. Video recipes.
What dough is not prepared at home: yeast, unleavened, butter, puff, shortbread, for pizza, dumplings, dumplings … Knowledge of the recipe and, with the skill, any dough will turn out well. In addition, if there is not enough time to prepare it, you can set aside one day and cook it more than usual. One part of the dough can be used immediately, and the other can be put in the refrigerator or frozen for future use in the freezer so that it waits for its time. This material offers TOP-4 recipes with photos of making homemade dough, as well as secrets that will make it perfect.
The secrets to making the perfect homemade dough
- For any recipe for homemade dough, use premium flour, then it will turn out to be fluffy and airy. Be sure to sift it through a fine sieve so that the dough has an airy structure.
- Part of the flour can be replaced with potato starch, then the baked goods will be fresh and soft even the next day.
- By adding a little salt to the flour, and combining it with water, no lumps will form in the dough.
- For yeast dough, take high-quality fresh yeast, they have a pleasant alcoholic smell. Warm up all liquid components for it to 30-35 ° C, otherwise the yeast will lose its activity.
- You can replace the yeast with a glass of slightly fermented sour cream or half a glass of beer.
- If semolina is added to the dough, the finished product will not dry out and become stale. One tbsp. with a slide take 0.5 liters of liquid.
- Sparkling mineral water added to homemade dough will make baked goods more fluffy.
- Don't add too much sugar to the dough - it will ruin it. With a lot of sugar, the dough quickly turns brown, burns and slows down the fermentation of the yeast.
- Improve the taste of unsweetened yeast baked goods, slightly added grated potatoes in the proportion: 2-3 potatoes per 1 kg of flour.
- Pies will be more tender and crumbly if only egg yolks are added to the dough.
- To make it easier to roll out the dough, wrap the rolling pin with a linen rag. The dough will also not stick to the rolling pin if you cover it with parchment.
Dough for homemade dumplings
Dumplings are a dish that for many is associated with childhood, when the whole family got together to make dumplings. Many young housewives begin to comprehend their basics of culinary art with dumplings. Moreover, despite the fact that unleavened dough is prepared simply, it has its own secrets.
- Caloric content per 100 g - 289 kcal.
- Servings - 800 g
- Cooking time - 40 minutes
Ingredients:
- Wheat flour - 500 g
- Egg - 2 pcs.
- Water - 200 ml
- Vegetable oil - 1 tbsp. l.
- Salt - 0.5 tsp
Making dough for homemade dumplings:
- Combine water with eggs, salt and stir until smooth.
- Sift the flour through a fine sieve and make a slide in the middle with a depression, where pour the mixture of water in a thin stream.
- Knead the dough in a circle, in one direction, taking the flour from the edges to the middle.
- Then add vegetable oil to the food and knead a stiff and elastic dough. The longer you knead it, the better.
- Cover the dough with a clean towel so that it "breathes" and does not dry out, and set it to "rest" for half an hour at room temperature. So the gluten will swell in the dough, which will give the necessary elasticity.
- Then start sculpting dumplings.
Puff pastry
You can buy puff pastry at the store. It is convenient, practical and can always be kept in stock. But you can make homemade puff pastry yourself. This is not as difficult as it seems at first glance. Yes, the process is lengthy, but not particularly laborious. The main thing is to stock up on time.
Ingredients:
- Creamy margarine - 200 g (for dough No. 1)
- Flour - 2/3 tbsp. (for test number 1), 2 tbsp. (for test # 2)
- Eggs - 1 pc. (for test # 2)
- Vinegar - 0.25 tsp (for test # 2)
- Salt - a pinch (for dough # 2)
- Cold water - how much will it take (for test number 2)
Puff pastry preparation:
- For dough # 1, cut the cold margarine into pieces and combine with flour. Use a knife to chop the margarine and flour into fine crumbs. Collect the margarine flour crumbs and mold them into a lump. You don't need to knead anything, just hold the mass together and send it to the refrigerator.
- For dough number 2, pour flour into a bowl, add vinegar (or lemon juice) and salt.
- Drive an egg into a glass, pour in water to make the total volume of liquid 2/3 tbsp. and beat everything with a spoon so that the egg mixes with the water. Pour the mixture into flour and knead well not tough dough.
- Next, roll out the dough number 2 into a small rectangle, not very thinly and put the dough number 1 on it closer to one edge. Wrap the dough # 2 with an envelope so that the dough # 1 is inside, and send everything to the refrigerator for 30 minutes.
- Roll the chilled dough into a layer with a rolling pin. Roll it back up in an envelope and send it to the refrigerator.
- After 30 minutes, remove the homemade dough and roll it out on the surface with the sprinkled flour. Wrap the dough again in an envelope and refrigerate for half an hour.
- Homemade puff pastry is ready and you can cook pastries from it.
- Note: If the dough was prepared in the evening to bake the next day, place it in the refrigerator wrapped in a plastic bag. It can also be frozen by wrapping it in a bag. It defrosts quickly, literally in 1, 5-2 hours, while maintaining all its properties.
Homemade yeast dough
Many housewives are afraid to bake products from homemade yeast dough, especially beginners, considering it capricious. If you do not take into account some of the nuances, baking from it will not turn out tasty. To prevent this from happening, follow the detailed recipe and avoid blunders.
Ingredients:
- Milk or water - 250 ml
- Flour - 500 g
- Yeast - 50 g
- Egg - 1 pc.
- Sugar - 60 g
- Butter - 100 g
- Salt - 3 g
Making homemade yeast dough:
- Heat the milk a little to a temperature of no more than 30 ° C. You cannot overheat it, otherwise the yeast will not work and the dough will not rise.
- Put the yeast into warm milk, chop it with your hands, and stir until completely dissolved. Add sugar (it helps fermentation) and stir again until dissolved.
- Beat eggs into the milk-yeast mixture. If you want the dough to turn out more crumbly, beat in 2 yolks instead of 1 egg.
- Then add flour sifted through a sieve to the products so that it saturates the dough with oxygen and makes it airy.
- Knead the dough with your hands and add the softened butter to it.
- Stir the butter into the dough for about 10-15 minutes. Then add salt and continue kneading for another 10 minutes to keep the dough elastic and not stick to your hands.
- Leave the dough in a warm, draft-free place for 1.5 hours.
- When the dough rises, wrap your hands around it to release the accumulated gases and enrich with oxygen.
- Leave the dough to rise for 40-50 minutes, then start baking.
Homemade pizza dough
The taste of the finished homemade pizza depends on the dough. There are many different recipes for its preparation, but the most versatile is the yeast pizza dough. To make it tasty and soft, you need to follow some rules.
Ingredients:
- Flour - 900 g
- Yeast (fresh) - 10 g
- Water - 0.5 l
- Vegetable or olive oil - 10 g
- Sea salt (finely ground) - 20 g
Making homemade pizza dough:
- In a bowl, dissolve the yeast in water until completely dissolved.
- Then add half of the sifted flour and stir to avoid lumps.
- Then add flour and salt and mix everything again.
- Add olive oil and knead the elastic and homogeneous dough thoroughly so that it falls off your hands, and leave to rise at room temperature for 1 hour until it doubles in volume.
- Then stretch the dough with your hands in a thin layer, it should not shrink and tear. Put the filling on it and send it to a heated oven up to 200 ° C for 10 minutes.
