Many are sure that yeast dough is very capricious and difficult to work with. However, this is not at all the case if you know a good and correct recipe. How do you understand that such a recipe is in front of you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Yeast dough is pies, pies, bagels, pizza, rolls and other baked goods with different fillings. To be honest, for these recipes, the dough kneading procedure is almost always the same. But there is some difference between kneading yeast dough: butter, regular and puff. Depending on the type of dough, different products are prepared from it. So, ordinary yeast dough is used for baking bread, pizza, fried pies, tortillas, pies in the oven, etc. Butter yeast dough - cheesecakes, sweet buns, rolls, pies with sweet and salty filling, etc. Recipes differ in quantity muffins. In principle, almost all types of pastries can be prepared from puff yeast dough, but puffs, puff pies, and even pasties are especially often made.
In a word, yeast dough can be described as a muffin made from various food raw materials. The amount of baking in the dough is determined by the purpose for the type of baking. In common words, baking - eggs, sugar, sour cream, butter. However, these components greatly complicate the process of yeast reproduction, then the yeast itself is put in such a dough 1, 5-2 times more than in the usual one. In general, the richer the baking, the more yeast is required. Everyone knows that the most rich dough is cake dough baked for Easter.
- Caloric content per 100 g - 49, 3 kcal.
- Servings - about 350-400 g of dough
- Cooking time - about 2 hours
Ingredients:
- Flour - 250 g
- Egg - 1 pc.
- Sour cream - 3 tablespoons
- Sugar - 1 tsp
- Vegetable oil - 2 tablespoons
- Dry yeast - sachet (11 g)
- Salt - a pinch
- Drinking water - 100 ml
How to make yeast dough
1. Pour warm drinking water, sugar and yeast into a container for kneading dough.
2. Stir well to completely dissolve the yeast.
3. Pour in vegetable oil and add eggs.
4. Stir the liquid components again until smooth.
5. Add sour cream to the products.
6. Stir the liquid components again.
7. Now add flour. But not all at once, tk. gluten is different for each variety, and you may need more or less of it. Therefore, do it in stages.
8. As a result, you should have a soft and elastic dough, not too tight, while not sticking to your hands. Form a ball out of it, place in any container or bowl, cover with a clean towel and leave for 1 hour. During this time, it will come up and double in size.
9. When the dough rises, knead it again. It will, of course, settle a little, but don't let that scare you. Once kneaded, you can use it for any baked goods. But then proceed as follows. When you have formed the product, place it on a baking sheet or in a mold and leave to stand for half an hour. The dough will rise again and increase in volume and size. Therefore, if you bake buns, then place them on a baking sheet at a distance of 5 cm, or even more.
See also a video recipe on how to make yeast dough with kefir.
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