How to cook yeast dough in a safe way. Yeast dough in a safe way

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Yeast dough can be prepared in two ways - sponge and in a safe way... Next, we will consider both methods in great detail, as well as tell you how to cut the dough, put it on proofing, how long it will take to bake, and much more. Yeast is also puff pastry, but this is a completely different recipe from which you can cook quick baking, such as sausages in dough or. Well, now let's start learning how to make yeast dough. "

A safe way to prepare yeast dough

Pour warm milk or warm water (temperature 30 ° C) into a saucepan, add yeast, and stir well to dissolve the yeast. Then add salt, sugar, eggs, aromas, sifted flour and knead the dough. Add heated oil at the end of the batch. The result should be a yeast dough. homogeneous mass, without lumps.

If the amount of liquid indicated in the recipe is not enough to knead the dough, add a little milk or water.

Cover the pot with a lid or towel and place in a warm place to ferment. After 2 - 2.5 hours after kneading, when the dough rises strongly, you should knead it (knead a little so that the air comes out). After that, put it back in a warm place, now fermentation will resume with renewed vigor. After 40 - 50 minutes. fermentation is considered complete (you do not need to look at the clock - it will be enough to look at the dough - after the maximum rise, it begins to drop). Now we need to do the second workout finished dough and place it on a floured table or cutting board.

Duration of fermentation yeast dough can be adjusted by changing the dosage of yeast and the temperature conditions in which the dough ferments (my secret is simple - I cover the pan with the dough with a towel and put it in the kitchen cabinet, which is next to the battery - there the dough rises very quickly!).

Sponge way of making yeast dough

In this method, first knead a chatterbox, called a dough. For kneading, take the whole norm of warm liquid and yeast and half the norm of flour (according to the recipe).

The dough should ferment at a temperature of 28 - 30 ° C for 3 - 3.5 hours until the maximum rise (I always take 1 - 2 tablespoons of liquid for the dough, a little sugar 1 - 2 tablespoons, and a little flour - and mine the dough is ready in 40 minutes). As soon as the dough begins to settle, you can start kneading the dough.

All the remaining products from the recipe (salt, sugar, eggs, aromatic substances) are added to the dough, gradually add the remaining flour and knead the dough until a homogeneous mass is obtained. At the end of the batch, add oil, heated to the consistency of thick sour cream, then cover the pan with a lid and put in a warm place for further fermentation. After about 1 - 2 hours, when the dough reaches its maximum rise, knead and spread it on a floured table.

Cutting yeast dough:

The appearance of the finished product depends on the cutting of the dough. If you are preparing pies or other small products, then simply cut off the desired piece from the dough, put it on a floured board, roll it out and, putting the filling, fasten the edges. In general, there are a lot of ways to cut the dough, and I want to show you how to do it now.

To begin with, cut off the same lumps from the dough and roll them into the shape of balls.

Now we turn each resulting flagellum into a karalyk - we get something that resembles a snail.

We take scissors and cut (not completely!) Into equal parts our "snail".

So we got such products. Now you can put on proofing.

Proofing:

After kneading and during cutting, the dough becomes denser. So that the products do not turn out to be dense, but are "airy", you need to put them on a greased baking sheet and put on a proofer in a warm place (it is better to turn on and open oven- do not forget to close the window in the kitchen - the dough does not like drafts!).

During the proofing, the products increase in volume, are saturated with oxygen, and become lush. Proofing time depends on the weight of the products themselves (from 20 - 40 minutes). Well-spread dough is airy.

Lubrication and sprinkling of products:

For improvement appearance products, their surface at the end of the proofing is greased with an egg.

Pour the egg into a cup and mix the yolk with the protein thoroughly with a fork; then gently grease the surface with a special brush or feather, taking care not to crush the dough and so that the egg does not spill onto the baking sheet. Products that are glazed with lipstick or sprinkled with powdered sugar after baking are greased not with an egg, but with butter - it gives the products a pleasant aroma.

Baking and finishing of products:

The duration of baking depends on the size, shape of the product and its richness. Small, short and lightly baked items are baked faster than large, tall ones with a lot of baked goods.

Small items - weighing 50 - 100 gr. - baked at a temperature of 240 - 260 ° C for 8 - 15 minutes, products weighing 500 - 1000 gr. - within 20 - 50 minutes. at a temperature of 200 - 240 ° C.

The readiness of the products is determined by the color of the crust, or using an unpainted wooden stick (for example, a toothpick). If the stick remains dry after being removed from the product, stop baking. After baking, some products need to be sprinkled with powdered sugar.

Glazing of products:

It is necessary to glaze with lipstick not completely cooled products. After glazing, the surface is sprinkled with chopped nuts or almonds. You can also glaze with syrup.

You can improve the taste and aroma of sweet yeast products by adding aromatic substances. In a dough made from 2 tbsp. flour, you can add the zest of 1 orange, or ½ lemon, or ½ nutmeg, or 2 - 3 cardamom, finely ground, 1 - 2 gr. vanilla sugar... Aromatic substances are added at the beginning of the dough kneading, after crushing them.

I like to make yeast dough myself in a safe way, and not buy ready-made.

And this is how I do it:

The flour to water ratio should be one to two. For one glass of water or milk - 2 glasses of flour. For one liter of water - 2 kilograms of flour. When measuring flour and water, use the same containers: then the dough will be kneaded the first time and there will be no need to add liquid or add flour.
When breeding yeast, first heat the water to a temperature of 30-40 degrees, no more. Check the water temperature with your hand - you should feel equal warmth. If the water is slightly hotter or colder than 36.6 degrees (i.e. human body temperature), you will immediately feel it. In hot water, the yeast will cook, in cold water it will not sprout, so pour the yeast only into the water brought to the required temperature.

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Add a little granulated sugar along with the yeast and, stirring, leave for 5-10 minutes.

When the yeast rises and forms a foam, knead the dough.

Add salt, if necessary, more sugar and add flour and stir.

The pastry (eggs and fat) is kneaded into the dough last. The fat must not be directly mixed with the yeast, otherwise it will begin to envelop them with a film and slow down their growth.

Don't knead the dough right away.

Let it stand for another 20 minutes - this is enough time for the gluten to swell - the substance that gives the dough its elasticity.

Then place the dough on a table or cutting board and knead well.

Then cover it with a clean towel and let it sit again for a while.
After the dough comes up (doubles in volume), knead it well again and let it rise again. Ready dough emits a characteristic sound when crumpled, and looks porous in the cut.
You should not knead yeast dough with a mixer, otherwise you risk breaking the mixer. For kneading the dough, only special production machines with metal blades are suitable. At home, knead the dough only by hand.

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please tell me, and when adding butter (and eggs), the amount of flour remains unchanged? do not need to add more sleep? if necessary, how much?
and yet, is all the flour added at once? then, when kneading, the dough will not be sticky and will not need to add a little?

I have been baking for a long time and quite a lot. I know a lot different recipes the test is different. But this recipe is especially successful! The dough turned out to be elastic, did not stick either to the hands or to the rolling pin !!! Just great !!! I recommend!
but I did it with a slight deviation from what was written:
the first time I kneaded the dough without eggs and butter, but added them before pouring out all the flour. then I let the dough come up 1 time. while it was settling, I bungled the filling. Then I made pies and the second time the dough was like in pies. I made a sample for 0.5 liters of liquid and 1 kg of flour. Came out 2 small pies (1 closed and the second open sweet, with pigtails on top)

I just put the last batch of buns from this dough in the oven. already baked baguettes and meat pies - the baguettes are awesome! even from not the most the best flour(the bread maker does not like her) it turned out to be delicious bread.
I haven't tried pies yet, I'm waiting for my husband)
the only thing, even with a rather high temperature, the buns are pale. but this, probably, I was too lazy to mess with the yolk)

Many young housewives believe that unpaired yeast dough and sponge dough Is a dough that requires complex culinary skills. Meanwhile, such a dough - with and without dough, is quite simple to prepare. Take advantage of our tips and pamper your household with delicious and aromatic.

If you want to quickly get an elastic and not crumbly dough for crumpets, pies and pies (savory), then it is better to use unpaired yeast dough... To do this, take less than 1 kg of flour, 0.5 liters of kefir (yogurt), 1 bag of baking powder, not full of art. a spoonful of salt, 1 egg and 11 g of dry yeast (1 sachet). After mixing all the ingredients, leave soft dough for 1.5-2 hours to rise, then proceed to shaping and baking the products.

Traditional unpaired yeast dough is prepared as follows:

Sift 500-600 g of flour through a sieve. In 1 glass of water or milk, add 1-2 teaspoons of sugar, half a teaspoon of salt, 1 egg. 20-30 g fresh yeast stir in warm water or milk. If you are using dry yeast, add half the bag directly to the flour. Knead the dough by adding the resulting mixture of liquid, egg, salt and sugar to the flour. By the way, if you want to get a sweet dough, then take half a glass of granulated sugar. Then add 4 tablespoons to the dough. tablespoons of vegetable oil and mix thoroughly until it stops sticking to your hands (10-15 minutes). You can use melted and chilled margarine instead of vegetable oil, or butter... Place the dough in a container so that it can double in volume during fermentation. After 1-2 hours, the dough is kneaded and left again to come up. Then you can start forming products. After placing the products on a baking sheet, leave them for 15-20 minutes and only then place them in a preheated oven.

Recipe - Sponge yeast dough

Suitable for baking muffins sponge dough... For dough, you need a bag of dry or 50 g of fresh yeast, which we dilute in 1.5-2 glasses of warm milk. Add 1 tbsp to the mixture. a spoonful of sugar and a glass of flour, so that the dough resembles sour cream in consistency. Place the dough in a warm place for 1-1.5 hours. A kind of wrinkles should form on the raised dough. If you want to make a sweet dough, then take from 0.5 cups or more sugar and mash with 4-6 eggs (unsweetened - 1-2 tablespoons). Melt 100 g of margarine or butter (2.5 tablespoons of vegetable oil can be used) and leave to cool. Then add the prepared ingredients to the risen dough, knead thoroughly and put in a warm place for 1.5-2 hours. Before placing the baking sheet in a preheated oven (200-220 degrees), let the products rise.

In order for the baking to turn out exactly as you intended it, you need to know how to make yeast dough... But no matter how you prepare the yeast dough: sponge or unpaired, you need to remember that the dough absorbs energy and your mood!

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 coziness.

But learning how to make the right dough, so that it turns out to be light and airy, is not within the power of every housewife. And novice home cooks are completely ... afraid.

It is of course and understandable: after all, the dough is as if it were alive and it feels 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, pies 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 to do yeast sponge dough and yeast safe dough .

Unpaired yeast dough

Pour warm water or milk into a saucepan (approximate temperature 30 degrees), add yeast, stir well so that it dissolves. Then add sugar, salt, eggs, sifted flour and knead the dough. Next, pour in a little warmed up oil. The dough should be smooth and lump-free. 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. The approximate time for the first approach is 2-3 hours. Then, when the dough rises well, we knead it, that is, we knead it back into the container to its previous state (this is also done so that the air comes out). And again we set it up 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 start to fall off. We knead the finished dough and put it on the table with flour for its further use.

Hostesses, even yeast safe dough can be made to 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. I think any mistress in the house has such a place.

Yeast dough

For this dough, 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 (approximately 25-30 degrees) to rise for 2-3 hours. When the dough doubles in volume, add the rest of the products: the remaining sugar, salt, flour, butter, eggs and knead the dough. When finished, it should not stick to your hands. And we leave in a warm place to rise again, for about 1-2 hours. Further, as in the first method, we knead 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 simply 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, and if you want to bake, for example, whitewash buns. Here we roll out all the dough into a layer, grease it vegetable oil, sprinkle with granulated sugar, if you wish, and confectionery poppy. Then we roll the dough into a roll and cut it with a knife into circles 1.5-2 cm wide. But here you can fantasize, and if this is difficult and not clear for you, then you can simply bake this rolled roll. Next, we put the pies for proofing.

Proofing.

After we kneaded, we cut the dough and molded the pies. Put them on a greased baking sheet. And we put it in a warm place for proofing so that the dough rises and becomes softer and more fluffy. This requires 20-40 minutes, depending on the size and weight of the products. The more the pies have risen, the more airy they will be.

Dusting and lubrication flour products.

For a more beautiful look of the pies after baking, they are greased with a lezon - this is a mixture of egg and water (the egg is shaken with a fork with 2 tablespoons of water). The pies have risen in the proofer and before putting them in the oven, carefully, so as not to crush the dough, grease each pie with a brush. And if you want to sprinkle the buns with powder or grease with fondant, then in this case it is best to grease the buns with butter, they will be more fragrant.

Baking pastry from dough.

Baking and duration depends on the richness, size and shape of the products. Small butterscotch, low and small ones bake faster than those with a lot of muffins and large ones. Small buns - 50 - 100 gr. - baked at a temperature of 240 - 260 degrees, minutes 8 - 15, pies weighing 500 - 1000 gr. - baked for 20 - 50 minutes at a temperature of 200 - 240 degrees.

And the readiness of the products is usually determined by the color of the baked crust. You can also take a match or a toothpick and pierce the pie, 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 sprinkle with powdered sugar if necessary.

Glazing of dough products.

Glaze dough products with fondant should not be completely cooled. Glazing lays down smoother, and on top it can be sprinkled with chopped nuts, poppy seeds, pastry crumbs, etc.

Learn to do safe dough and sponge dough It is not at all difficult, the main thing in this matter is desire and patience. Please your family and friends with pies, and they will be grateful to you!

Yeast dough is kneaded in two ways: sponge and unpaired. Dough preparation method is divided into two stages: dough preparation and fermentation, dough preparation and fermentation. Dough is called batter, which is kneaded at the rate of the full rate of liquid, half the rate of flour and the full rate of yeast. Dough is best used for butter dough, as baking slows down the rise of the dough. Knowing some of the intricacies of kneading sponge dough, you can cook high-quality butter dough for pies, pies and rolls.

Ingredients

• Wheat flour - 500-580 g
• Liquid (milk or water) - 1 glass
• Egg - 2 pcs.
• Butter or margarine - 70 g
• Sugar - 2 tbsp. spoons
• Pressed yeast - 15 g
• or dry yeast - 5 g
• Salt - ½ tsp

How to cook

First you need to "feed" the yeast. To do this, dilute the yeast in 1/3 cup warm water or milk.

Add a teaspoon of sugar and half a glass of flour, mix well until thick sour cream.

Put the mixture in a warm place until the "cap" appears or the mass volume increases by 3-4 times (with fed yeast, the future dough ripens faster and thus the quality of the yeast used is checked).

To prepare the dough, pour the remaining liquid into the fed yeast, add half of the flour and mix until a homogeneous mass is obtained.

Put the dough in a warm place for fermentation for 40-60 minutes until it increases in volume by 2-3 times and until small bubbles appear on the surface. When the dough begins to fall off, add all the other products according to the recipe into it:

Eggs, remaining sugar, salt, butter (butter should have a consistency like thick sour cream), mix thoroughly.

Sift most of the remaining flour into the mixture and knead the dough.

Then put the dough on a board and, adding the rest of the flour as needed, beat the dough with your hands until it becomes elastic, that is, until it starts to easily lag behind your hands.