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How to make perfect dough Why yeast dough didn’t work out: an analysis of typical mistakes What kind of dough should be for

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Dough- the basis of many culinary dishes, a plastic mass obtained by mixing flour with liquid. Dough is also called any thick mass that resembles dough in consistency, and is usually obtained by mixing solid and liquid. There is yeast and yeast-free dough, bread and butter dough, pancake, shortbread, unleavened, puff, custard, biscuit, Viennese dough ... Depending on what product the dough is made for, they distinguish pizza dough, dough for pies, dough for pasties, for dumplings, lasagna, pies, buns, cookie dough and others. The quality of a culinary product strongly depends on the ability to work with dough, on the success of the chosen dough recipe.

1. Always add diluted potato starch to the dough - rolls and pies will be fluffy and soft even the next day. Main condition delicious pies- lush, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with atmospheric oxygen

2. In any dough (except for dumplings, puff, custard, shortbread), that is, dough for pies, pancakes, bread, pancakes - always add “zhmenu” (about a tablespoon with a slide) semolina to half a liter of liquid. The nuns taught: “Earlier, the highest quality bread was cooked from grains. It did not dry out for a long time and was lush. Now there is no grain. Now add semolina zhmenu and there will always be good pastries. ” This is such invaluable advice.

3. Add to the dough, in addition to milk, half a glass of mineral water. Dilute 1 tsp. soda in 1/2 tbsp. water and lightly quench it with citric acid or vinegar.

Baking really turns out great. Even the rest of the next day is fluffy.

4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.

5. When kneading yeast dough, all products must be warm or room temperature, food from the refrigerator slows down the rise of the dough

6. For yeast products, the liquid should always be heated to 30 - 35 ° C, since yeast fungi in a liquid that has a lower or higher temperature lose their activity

7. When you knead the dough, your hands should be dry.

8. Before putting the products in the oven, they let him come up for 15 - 20 minutes. Let the dough rest completely before baking. With incomplete proofing, it rises poorly and the pies do not bake for a long time.

9. Bake pies on a baking sheet over medium heat so that the filling does not dry out.

10. It is best to add unmelted butter to the dough (yeast and fresh-baked), as melted butter worsens the structure of the dough.

11. Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.

12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion of dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.

13. With an excess of sugar in the dough, the pies quickly “blush” and even burn. The fermentation of the yeast dough slows down, and the pies are less fluffy

14. Fats, softened to the density of sour cream, are added at the end of kneading the dough or when it is kneaded, this improves the fermentation of the dough

15. To make the finished pies more tender and crumbly, put only the yolks in the dough

16. Tall pies are baked over low heat so that they bake evenly.

17. The dough for a pie baked on a baking sheet is rolled out as thin as possible so that the taste of the filling is well felt.

18. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.

19. Neither the dough nor the dough should be allowed to rest, as this causes a deterioration in the quality of the dough. 3 hours is enough, but always warm.

20. Pies made from yeast dough can be greased with milk, and if desired, sprinkled with salt, poppy seeds, caraway seeds.

21. Closed pies are smeared with beaten egg, milk, sugar water before baking. Thanks to this, an appetizing gloss appears on the finished cake. The best gloss is obtained when lubricated with yolks.

22. Pies that are sprinkled with powdered sugar are also smeared with butter - it gives them a pleasant aroma.

23. Pies smeared with egg white acquire a shiny golden crust during baking.

24. The more fat and less liquid in the dough, the more crumbly the products are.

25. If you put soda into the dough, then the cake will turn out to be darker in color with an unpleasant odor.

26. Thin dough is easy to roll out by wrapping a rolling pin with a clean linen rag

27. If the dough is too wet, put a sheet of parchment on it and roll it straight through the paper.

28. Pies made from shortcrust pastry should be taken out of the molds chilled.

29. Before adding raisins to the dough, it must be rolled in flour.

30. Salt is always added to flour only when the dough has already fermented.

31. The more fat and less liquid in the dough, the more crumbly the products are.

32. If the dough has already risen, and you do not have time to put it in the oven, cover the dough with well-dampened paper, after shaking off the water from it.

33. Hot cake is better not to cut. But if necessary, you need to heat the knife in hot water, quickly wipe and cut.

34. If the cake is not removed from the baking sheet, separate it from the baking sheet with a thread.

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Yeast dough, also called sour dough, is used to make pies, donuts, pies, kulebyak, cheesecakes, Easter cakes, buns and other products.
Knead the yeast dough in water or milk (whole or diluted with water). The amount of liquid may vary depending on the products for which the dough is intended. Theta baking powder is yeast.
In addition to liquid, baking is added to flour - eggs, butter, sugar and other products that improve the taste and nutritional value of products.
To get tasty and well-baked products from yeast dough, you need to learn how to properly loosen the dough with yeast and skillfully combine it with fillings. So, salty fillings from meat, fish, mushrooms are not suitable for sweet dough and dough flavored with saffron, lemon, cardamom; for sweet fillings, you can not cook salty dough.
Soft dough with a small amount of muffin is prepared in a non-dough way; hard dough and dough with a large amount of muffin are recommended to be made using the sponge method, which improves the loosening of the dough and, consequently, increases the volume and porosity of the products.
In the first variant (see table), add to the dough a large number of butter, sugar and eggs, in the second version - less, in the third version there is almost no muffin at all. It should be noted that with a decrease in baking, the dosage of water increases for the same amount of flour.
Each option is divided into four recipes by the size of the prepared portions, which makes it easier to count required amount products.

Summary table of recipes for yeast dough of different richness.

aa When making pies and other products from unsweetened dough, you need to reduce the amount of sugar indicated in the recipe table by half or more, and slightly increase the amount of water. When changing recipes, the following happens:

lack of water - the dough ferments poorly, finished products are hard;

replacing water with milk or cream - finished products have a beautiful appearance, their taste improves;

an increase in the amount of fat - finished products are made more crumbly and tasty and do not get stale for a long time;

excess salt - the dough ferments poorly, products acquire a salty taste;

insufficient amount of salt - products are vague, tasteless;

a large amount of sugar - the surface of the product is quickly tinted during baking, and the middle is baked slowly, in addition, the dough does not ferment well; when more than 35% sugar is added, the fermentation of the dough stops completely;

insufficient amount of sugar - pale and slightly sweet products are obtained;

an increase in the number of eggs - products become more magnificent and tasty;

replacing eggs with egg yolks - the products are more crumbly, beautiful yellow in color;

increase in yeast - fermentation is accelerated. Too much yeast gives the products an unpleasant yeasty smell.

aa The amount of yeast indicated in the summary table is calculated for the unpaired method of preparing the dough. With the sponge method, you can give almost 2 times less yeast.

Preparation of yeast dough in a non-dough way.
aa Pour warm milk or warm water (temperature 30 degrees) into the pan and dissolve the yeast. Add salt, sugar, eggs, aromatic substances, sifted flour and knead for 5-8 minutes to get a homogeneous, without lumps, not very steep dough.

aa If the flour absorbs a large amount of water, add some milk or water. Flour before sifting is measured with a glass without tamping.

aa At the end of the kneading, add warmed butter, mix lightly, cover the pan with a lid and put in a warm place for fermentation.

aa During fermentation, alcohol and carbon dioxide are released in the dough, which inhibits the vital activity of yeast. After 2 - 2.5 hours after kneading, when the dough rises strongly, it should be punched. At the same time, accumulated carbon dioxide is removed from the dough and fermentation resumes with renewed vigor. It lasts about 40 - 50 minutes and is considered complete when, after the maximum rise of the test, it begins to lower.

aa Then you need to do a second warm-up ready dough and put it on a floured table or cutting board.

aa The duration of dough fermentation can be adjusted by changing the dosage of yeast and the temperature conditions under which the dough is fermented. A temperature of 28-30 degrees is considered normal for fermentation, when the temperature drops, fermentation slows down, and when it rises, it speeds up. However, it should be borne in mind that at temperatures below 10 degrees and above 55, fermentation completely stops.

Preparation of yeast dough in the sponge method.
aa With this method, a liquid mash, called dough, is first kneaded with a spoon. For kneading, they take the entire norm of warm liquid and yeast and half the norm of flour (according to the recipe).

aa Opara should ferment at a temperature of 28 - 30 degrees from 3 to 3.5 hours, until the maximum rise. During fermentation, bursting bubbles with carbon dioxide appear on the surface of the dough. As soon as the dough begins to settle, the dough should be kneaded on it.

aa All other heated products are added to the dough (eggs mixed with salt, sugar, aromatic substances), the remaining flour is gradually poured in and kneaded for 5-8 minutes until a homogeneous dough is obtained. At the end of the kneading, oil is added, heated to the consistency of thick sour cream; then cover the pan with a lid and put in a warm place for further fermentation. When the dough reaches its maximum rise, which will happen after about an hour, the dough is punched down and laid out on a table sprinkled with flour.

aa The duration of fermentation of dough and dough can be adjusted by changing the temperature conditions during fermentation by placing the pan in a warmer or cooler place.

aa For better fermentation of the dough and the splendor of the products, it is desirable to knead both sponge and non-dough dough not once, but twice; after the first rise of the test and after the second. You can also make a punch down dough, after which you need to let it rise again.

aa You can improve the taste and aroma of sweet yeast dough by adding aromatic substances. In a dough made from 2 cups of flour, you can add the zest from 1 orange or 1/2 lemon. or 1/2 nutmeg, or 2 - 3 fruits of finely ground cardamom, 1 - 2 g of vanilla sugar or 10 - 15 vanillin crystals. Aromatic substances are added at the beginning of the dough kneading, after grinding them.

aa What should be done if the dough does not ferment? The dough cooled below 10 degrees must be heated to 30 degrees, but in such a way that during heating it does not come into contact with objects that have a temperature above 50 degrees.

aa Too warm dough must be cooled to 30 degrees and add fresh yeast.

aa If too much salt or sugar is put into the dough, fermentation will slow down or stop. In this case, you need to knead a new portion of the dough and mix it with salted or oversweetened dough.

aa The dough may not ferment due to poor yeast quality. To test the fermentation ability of yeast, prepare a small portion of dough and sprinkle it with a thin layer of flour. If after 30 - 40 minutes no cracks appear in the flour layer, then the quality of the yeast is poor. In this case, you should take good quality yeast.

Test section.
aa The finished dough after punching should be put out of the pan on a cleanly washed, dry and floured board or kitchen table top, then cut off a piece of dough, put it on a floured board and press it on top with your hand so that it becomes flat; then connect the edges of the dough in the center and turn over so that the junction of the dough, which is called a lock, seam or sluice, is on the bottom and the smooth side is on top. The piece of dough will be round.

aa The dough can be placed on a greased sheet or rolled out with a rolling pin into pie sheets. In this case, before rolling out, you need to let the dough lie down for 3 - 5 minutes.

aa In the manufacture of small products, a piece of dough is cut off and its edges are connected on all sides in the center, the dough is rolled out in the form of a long wick, which is also called a tourniquet, this tourniquet is cut into even pieces. For very small products, a thinner roll is rolled out, for larger ones - thicker.

aa The quality of the products will be better if you first roll the pieces of dough into balls with circular movements of the palms on a table lightly dusted with flour or lightly oiled.

aa For round-shaped products, rolled balls should be placed on a baking sheet, greased with oil, at such a distance from each other that they do not touch each other during proofing and baking. The baking sheet must be lubricated evenly, otherwise the products will blur in very greasy places, and burn in insufficiently fatty places.

aa For non-spherical buns, rolled dough balls are placed on a table sprinkled with flour and after 5-8 minutes they begin to cut them.

Proofing.
aa After punching and during cutting, the dough becomes more dense. To prevent the products from turning out dense, baking sheets with molded dough should be placed in a warm, damp place (without drafts) and covered with a napkin.

aa Under these conditions, additional fermentation will occur in the dough, which is called proofing.

aa During proofing, the buns increase in volume and become fluffy due to the formation inside them carbon dioxide. The proofing of small and rich products lasts longer than large and less rich ones. You should learn by touch to correctly determine the end of proofing.

aa If the proofing is insufficient, the products are small, not lush, poorly baked, heavy and cracked. With excessive proofing, the products are vague, and the crumb has uneven large pores.

Lubrication and sprinkling of products.
aa to improve appearance products, its surface at the end of the proofing is smeared with an egg.

aa Pour the egg into a cup and mix the yolk with the protein thoroughly with a fork; then, with a brush, a feather or a tube folded from gauze, carefully grease the surface, making sure not to crush the dough and so that the egg does not spill onto the baking sheet. To save eggs, you can slightly dilute the lubricant with water or milk, but this will worsen the shine of the product. The best gloss is obtained when lubricated with yolks alone.

aa After lubricating the dough with an egg, sprinkle it with finely chopped almonds, nuts, and granulated sugar. It is also good to sprinkle products with streusel.

aa Products that, after baking, are glazed with fondant or sprinkled with powdered sugar are lubricated not with egg grease, but with butter, which gives the products a pleasant aroma.

Baking and finishing products.
aa The duration of baking depends on the size, shape of the product and its richness.

aa Small, low and low-fat products are baked faster than large, tall and with a lot of muffin.

aa Small products - weighing 50 - 100 g - are baked at a temperature of 240 - 260 degrees for 8 - 15 minutes, products weighing 500 - 1000 g - for 20 - 50 minutes at a temperature of 200 - 240 degrees.

aa The readiness of the product is determined by the color of the crust or by a break, or with the help of a wooden unpainted stick. If the stick stuck in the product and immediately removed remains dry and does not stick to it raw dough, this indicates the end of baking.

aa Some products need to be sprinkled with powdered sugar after baking. If there is no powdered sugar, you can grind lump sugar in a mortar.

aa Sprinkle products should be through a strainer or gauze.

aa It is necessary to glaze with lipstick not completely cooled products.

"All About Yeast" - article by Yael Shibolet

Yeasts are single-celled organisms belonging to the fungi family. "Wild" yeast is everywhere, including in the air. They feed, produce energy, produce by-products, reproduce. Yeast feeds on sugars, and in their absence, they break down starches. A by-product of the vital activity of yeast (for which, in essence, they are used) is carbon dioxide, which is released in the form of tiny bubbles. These bubbles are trapped in a network of gluten, a protein found in flour.
When gas accumulates (or when heated), the bubbles increase in size and rise to the top. Together with them, the dough also rises. This is what is meant when they say that the dough is suitable.

Yeast operates under both aerobic and anaerobic conditions. Aerobic conditions require access to oxygen. In the process of aerobic respiration, yeast produces a lot of energy, releases carbon dioxide and reproduces. Under anaerobic conditions, access to oxygen is minimal, so the yeast produces much less energy, emits much less carbon dioxide, and produces alcohol and various acids. With a small amount of oxygen, yeast reproduction is also minimal. This process is called fermentation.

The dough is a closed system in which yeast lives, feeds, reproduces and dies. Their rate of reproduction depends on the temperature and the amount of food (sugars) available. At high temperature(30-35 degrees and above) the rate of reproduction increases, at low - falls. Another factor that slows down the rate of yeast reproduction is the salinity of the medium. In addition, the waste products of yeast (carbon dioxide, alcohol, etc.) also slow down the rate of their reproduction.

Yeast reproduces by cell division. One cell is capable of dividing 20-25 times, that is, creating from 20 to 25 new cells. The lifespan of one generation ranges from one hour to seven hours, depending on the environment and the age of the mother cell.

Dough proofing
The purpose of dough proofing is to stretch the web of gluten with the help of bubbles of carbon dioxide released by the yeast. Thanks to these bubbles, increasing in size and trying to rise to the top, the dough "swells" in volume and becomes elastic. Smell and taste also depend on this process.

First proofing
Yeast activity in dough is subject to rapid change. At first,
at the first kneading and first proofing, the yeast is in an aerobic state, there is a lot of oxygen and nutrients around it, and there is relatively little yeast. They multiply at a fast pace (this depends mainly on the initial amount of yeast, the amount of salt and sugar in the dough, and the temperature). The dough can be baked after the first proofing, but then it will be inelastic, and its pores will be inhomogeneous.

Second proofing
Over time, conditions change: there are fewer nutrients and oxygen - oxygen is displaced by carbon dioxide, which slows down the process of yeast reproduction. True, there are now many more of them in the test, but they do not multiply. In order to cause a second fermentation (i.e., so that the dough comes up a second time), it is necessary to recreate the conditions for aerobic activity. To do this, carbon dioxide should be removed from the risen dough, replacing it with fresh oxygen. To achieve this, the dough is kneaded with hands, starting from the center and going over the entire surface. The goal is to allow fresh oxygen to penetrate the dough so that the yeast can continue its activity and spread evenly throughout the dough. In addition, thanks to this action, the gluten network remains tense and elastic.
As a rule, the second proofing is faster, because the dough has a lot more yeast and a much higher amount of carbon dioxide released.
The dough, which is baked after the second proofing, has an elastic structure and a richer taste and aroma. Its pores are uniform, and their size depends on the amount of water added to the dough.

It is important to know:
x Increasing the yeast content in the dough (say, twice) will not lead to the same increase in the fermentation rate - both due to the struggle of yeast for available resources (oxygen and sugars), and because the more yeast, the more carbon dioxide they produce, and he slows them down.
x Water accelerates yeast activity. It helps them move freely through the dough, dissolves nutrients and promotes their enzymatic activity. If there is a lot of water in the dough, it activates the yeast, and then the dough fits better, and its pores become larger and more beautiful. When fats or sugar are added to the dough and, in order to compensate for changes in its texture, the amount of water is reduced, this interferes with the activity of yeast.
x Changes in temperature can speed up or slow down the rate of fermentation (outside of yeast propagation, which requires the presence of oxygen). Fermentation rate at 30 degrees is three times faster than at 20 degrees, but fermentation rate at 40 degrees is only twice as fast as at 30 degrees. At temperatures above 50 degrees, fermentation stops. At a temperature of 0 degrees, yeast activity also stops. Yeast can survive freezing, but only if it happens quickly enough. Slow freezing can damage cell structure. French bakers believe that the dough is best suited at 27 degrees. At this temperature, the rate of gas evolution is quite high - the dough is of excellent quality, and the bread from it is very tasty and fragrant. At a temperature of 35 degrees, the dough rises faster, but bitter components are released that affect the taste; in addition, the dough becomes more viscous.
x If the salt content in the yeast solution is above 1.5%, this will neutralize their activity. Too high a sugar content also interferes with the activity of the yeast. The concentration of sugar within 5% contributes to the fermentation process, and the concentration above 10% interferes.

Types of yeast
Baker's yeast belongs to the species Saccharomyces cerevisiae. They are grown in an oxygen-rich environment, in special containers with sugar beets, nitrogen mixtures and minerals. These fungi appear as a foamy coating, which is cleaned of impurities using a centrifuge and water. Then the resulting material is dehydrated, compacted and sold in this form.
Fresh yeast (in the form of cubes). When baking bread, they are most often used precisely, as they create the perfect taste and texture. The moisture content of fresh yeast is about 70%. Of the commercially available yeast, this type provides the strongest fermentation. Fresh yeast can be stored in the refrigerator for up to six weeks at temperatures below 10 degrees.
Granulated yeast. With dehydration up to 66%, yeast will be obtained in the form of small granules, familiar to us as "Shimrit". You need to use the same amount of granulated yeast as fresh, but they are weaker. The advantage is that this yeast can be added directly to the flour, thus ensuring an even distribution throughout the dough, while fresh yeast must first be dissolved in the liquid. Yeast in the form of granules can be stored in the refrigerator at temperatures below 10 degrees for about six weeks.
Dry yeast (only 8% moisture) is obtained through a dehydration process. It is recommended to put them half as much as fresh ones.

Adviсe
- You can not mix salt directly with yeast (and also add it to the yeast solution). A relatively high concentration of salt will neutralize the yeast. Salt is added at the very end, when all the ingredients are already in the dough. Then its percentage is small, and this will not interfere with the yeast.
- Although the packaging of fresh yeast indicates that the recommended amount of yeast is 50 g per kilogram of flour, it is better to put them in half (25-30 g per kilogram). By doubling the portion of yeast, we will not make the dough rise twice as fast. Moreover, it can give the product an undesirable aftertaste.
- Make sure you get the prescription from a trusted source. Carefully observe the proportions indicated in it. Do not add flour to the dough, even if it looks too wet and sticky. A long and vigorous kneading will allow the gluten to absorb the liquid and develop well. A large amount of water is necessary for the normal activity of the yeast. If you add flour, the dough will become denser and less tasty.
- The dough is best suited at a temperature of 27 degrees. At too high a temperature, it will acquire a bitter taste.
- Do not use the oven or microwave to increase the fermentation temperature, forcing this process artificially can affect the aroma and texture of the baked goods. Therefore, if there is time, the usual, "natural" process is recommended. Using an oven or microwave can bring the temperature up to 50 degrees or more in some places, which will cause irreparable damage to the yeast, and therefore to the volume and texture of the bread. Room temperature is sufficient for proofing.
- The dough must rise for at least two and a half to three hours (yeast cell division time) in order for the total amount of yeast in the dough to double. Yes, it is possible to increase the rate of yeast reproduction, but in the manufacture of bread, organic mixtures are also of no small importance, which form slowly and give the finished product a rich taste and aroma.
- The first proofing of the dough (in optimal conditions) should last about an hour for the yeast to “eat up” the entire supply of sugars and begin to break down the starch.
- Between the first and second proofing, it is recommended to lightly knead the dough so that oxygen enters it.

And now - to work!

Dough

We measure the amount of yeast required according to the recipe.

To translate the proportions, we use the formula:

amount of fresh yeast *0.41 = amount of dry or dry amount * 2.42 = amount of fresh

Which roughly gives the ratio:

50 g fresh yeast = 20 g dry (or 2 tablespoons flush with the edges) = 50 g granulated (4 tablespoons).

Place the yeast in a transparent container, add 1 tsp. sugar, 1 tsp flour. Add some warm liquid - 50 ml is enough. Stir thoroughly, cover with a film or lid and set to approach.

Until then, let's get on with the flour.
Let's check the date on the package - flour d.b. fresh.
For a dough of 1 kg of flour, we need a bowl or pan of at least 6 liters!
Sift the amount of flour we need according to the recipe into a bowl, preferably twice - the more oxygen in the flour, the better the dough will fit.

They sifted the flour - they looked like yeast. In a transparent glass, we see that the volume of the contents has doubled, at the bottom there is a layer of a dark mixture, at the top there is a light foam. Great.

If the recipe calls for eggs, shake them with a fork. If butter or margarine - melt to a state of sour cream. Any components d.b. room temperature - and eggs and sour cream-kefir. This should be taken care of in advance, and water and milk should be heated. Mix sugar, eggs, fat, liquid together. But the salt is dissolved separately in a spoonful of water.

Pour yeast into a bowl with flour, mix, now add everything except salt - knead again. Only now add water with salt (do not pour in one place). We start kneading the dough. We dip our hands in flour or grease with vegetable oil. We act with the heel of the palm, roll the dough into a ball, knead it, turn it over ... The dough seems to live in the hands - that's why the fairy tale about the kolobok that ran away appeared. Tired? Check the kneading: grab a piece of dough from the side and begin to gently stretch it with your fingers. The dough should be smooth, silky and stretch to the transparency of good porcelain. Is it torn? Let's mix some more. Kneaded out? Great.
—————-
In the presence of a mixer, the process is simplified: knead the dough at low speed for 10-15 minutes with the “guitar” nozzle (for dough) or the “hook” nozzle for thick dough.
—————

Pour a little vegetable oil into a bowl, put a ball of dough there, turn a couple of times (so that the oil covers the entire dough). We close the bowl on top with a damp towel (it should not touch the dough) or cling film and leave it alone in a warm place without drafts.

How to check that the dough has risen enough? When the dough has greatly increased in volume, press lightly on the raised dome with your finger, make a hole 0.5 cm deep. If the hole is leveled, then the dough is still fermenting. And if not, we’ll crush it and let it come up again.

We cut the dough that has come up for the second time into the necessary portions (I cut it with a sharp knife), stuff it, put the finished products on a sheet and let it rise again with the filling.

Next, bake or fry.
We heat the oven in advance to 180 degrees C. It is advisable to put in the oven what is called a “baking stone” - it can be a purchased stone, clay brick or tile. We heat them together with the oven.
The role of this tile is to eliminate temperature fluctuations when the oven is opened. The second thing you need is a container of water. This provides the right humidity in the oven and the products are softer and lighter.

For those who want to try it out - a master class of baking a rich stritzel

Now - a little about the recipes.

My opinion on this is:
of course, you can bake everything from one, universal dough.
But I believe that for savory pies and pies that are fried in oil, you need to use the simplest dough, but with the addition of alcohol. Such a dough will absorb less fat, but there will be plenty of it anyway.
For pies that are baked in the oven, the amount of muffin should be small, it is best to grease them with soft butter on top. This makes the pies more airy.
Well, sweet ones - only from puff yeast or semi-puff. A large amount of baking requires a large amount of yeast, and this worsens the taste of baking, it turns out to be heavy and quickly stale.

One recipe from the "universal" series.

I have tried it many times - in principle, suitable for all occasions.

500 g of flour, 15 g of fresh yeast, 300 g of sour cream (or 1.5 cups of kefir / milk / water), 1 egg, 3 tbsp. sugar, 100 g butter, 0.5 tsp. salt.

If we fry the pies in a pan - add 2 tbsp. spoons of alcohol / vodka. We make dough in milk with water.
If we bake in the oven, we make it on sour cream and grease it with butter before baking, do not sting ...
It is very important to be able to "read" the recipe correctly.

As in architecture, there is a “golden ratio” in semi-dough yeast dough.
It says: for 500 grams of flour - 10 grams of yeast - 1 tbsp. sugar - 25 g butter - 2 yolks - 1 tsp salt - 250 ml. (300 ml) of liquid (water or milk). Muffins - no more than that. And no less than water!
Any deviation from this requires certain actions in order to compensate for the "harmful" effect of baking.
Namely: if sour cream or kefir is added to the dough instead of water, and even margarine, the amount of fat will significantly exceed the optimal level (in this recipe there will be 150 g). It's a lot. Therefore, the amount of yeast has been increased to 15 gr. If you make this dough in water / milk, then 10 grams of yeast is enough.

But just increasing the amount of yeast is not enough. Oil and eggs should not be added at the first batch - fat prevents the formation of gluten. You need to let the dough rise for the first time, and then add fat during the punching. Thus, the dough will rise well and be light.

RULE NUMBER 1:

If there is a lot of fat in the dough according to the recipe, it is added ONLY after the first rise of the dough.

About eggs in the dough.

Protein impairs the taste and structure of the dough, so it is best to use the yolks alone. Each recipe egg is replaced with 2 yolks.

RULE NUMBER 2:

Dough with a large amount of muffin is made in a sponge way.

According to the universal recipe I have given, a good, lush dough is obtained. But when they make sweet pies out of it, it seems too “simple” in contrast to the sweet filling.
And then I want to add more butter, more sugar and eggs to the dough. There are many pastry recipes. But regardless of whether it is written in the recipe or not, you need to make such a dough. sponge method.

Double method of kneading dough.

We prepare the yeast and sift the flour as described above. We pour out half of the flour, add yeast and all the liquid that is required by the recipe to the bowl. Intensively stir the dough with a spoon or a rake until strands of dough begin to stretch from the walls of the bowl - a sign of gluten formation (or mix in a mixer for 5 minutes at low speed).

Now close and leave to approach. The steam fits quickly. A sign of readiness is an increase in volume by 3 times. The dough comes up in very large bubbles, becoming like a fishing net. Now add the remaining flour, baking, knead and let rise again. Next, as usual.

Recipe for semi-puff pastry, from the book of Elena Molokhovets. Tested many times Very suitable for apple and plum pies, as well as pies made from fresh cabbage, mushrooms or cottage cheese.

The dough should be prepared the night before.

600 gr flour
250 ml milk
1 tsp dry yeast
2 yolks
1 tsp salt
1 1/2 tsp Sahara
25 gr butter.

Mix all the products, knead the dough (but you can not be too zealous, because the dough will rise for a long time and the gluten will have time to develop), cover the bowl with a wet towel or film (make 2-3 holes with a knife), refrigerate overnight or for 8 hours as minimum
.
If suddenly the dough has not risen, but usually it rises well) take it out for a while, let it rise, knead and cool in the refrigerator for half an hour.

Remove the dough from the refrigerator, knead, roll into a rectangle.
Brush the surface of the dough with very soft butter. Fold in half.
Lubricate again.
Fold in four: right quarter to center, then left quarter to center, then "slam the book."
Place the dough in the refrigerator for 10 minutes.
Get it. Roll out only in length, expand, repeat everything from the very beginning.
Remove to refrigerator.
Repeat again: spread-fold-spread-fold and remove again for 10 minutes.
It will take about 100 grams of butter for everything.

Everything, the dough is ready.

Roll it out in length, cut it as needed, make pies, let it rise - and you can bake.

Despite the fact that it may look intimidating, in fact it is simple, because with a yeast dough, flaws do not play such a role as with an unleavened puff. It will still turn out to be a cake. And it will turn out delicious!

When kneading dough for pies, the hostess hardly thinks about the requirements for it: elasticity, lightness, taste. But it is worth breaking the technology, and the pies will not stick together, will not rise, they will simply be tasteless. Only a successful combination of components: high-quality flour, fresh butter and eggs, delicious filling and optimal recipe - lead to the fact that homemade - and not only homemade, fingers lick with pleasure.

Choice of flour for pies

If you choose low-quality flour, you will not be able to cook pies, even with cherry filling. Why cherry?

According to most housewives, the filling - pitted cherries - makes a masterpiece out of any pastry if the dough sticks together. With poor-quality flour, it will be heavy and crumbly.

When purchasing flour, you should pay attention to the production time. It’s not worth buying completely fresh, it hasn’t been “infused” yet. It must be at least a month from the release date.

Flour that is more than 3 months old will need to be sifted. The actual shelf life of the product is no more than 1.5 years.

If possible, a pinch of flour should be scooped up with a dry hand and rubbed between the fingers. Does it stick to your hands? Damp and not worth buying. It rolls into a ball - the conclusion is the same.

The smell can tell a lot about the quality of a product. Fresh flour smells pleasant - freshly ground grain. It tastes sweetish, there are no lumps in it.

No matter how successful the recipe is, if the color changes after increasing the humidity, baking will not work. Of course, in the store no one will drop a drop of water on the flour. But still…

A reddish tint after a moisture test will show an increased bran content, a bluish tint - immaturity of grains or the inclusion of foreign cereal crops.

You should also pay attention to the amount of gluten. If baking is planned, this figure should be at the level of 25%. Above 30% - the product is suitable only for pancakes.

How to cook dough

Each housewife can offer her recipes for dough for pies. Unfortunately, it happens that only she makes delicious pastries using this technology. Therefore, mastering the proposed recipe, you need to add something of your own to it. And only then you get a real culinary masterpiece.

Quick dough for pan-fried pies takes 15 minutes to cook.

Ingredients:

flour - about 500 g;
water - a little less than 2 glasses - the second glass is not topped up by a quarter;
salt - 1 tsp;
sugar - 1 tbsp. l.;
yeast - 10 g dry or 60 g pressed;
sunflower oil - 3 tbsp. l.

Yeast and sugar are dissolved in a glass of warm water, flour, butter and salt are kneaded in a separate bowl. Combine the yeast solution and the flour mixture, knead, pour in a glass of boiling water, and knead again until an elastic bun is obtained. Of course, flour must be added when kneading. You may need to add water as well. As soon as the gingerbread man gets the desired consistency, you can sculpt pies.

The dough for fried pies can also be kneaded on kefir.

Must have on hand:

kefir - a little less than a glass;
eggs - 2 pcs.;
flour - about a glass;
salt and soda - half a teaspoon each.

Soda is mixed with kefir in a container for kneading the dough, eggs, salt, flour are added there in turn - stirring. Cooking takes about 7 minutes. The dough is suitable for children's pastries and pizza - it is very light, it does not contain fat. The only caveat is that the filling must be dry, otherwise the pastry will “float”.

How to cook puff pastry pies? It is impossible to be in time for 5-10 minutes; cooking a “semi-finished product” for baking takes time.

Mixing Ingredients:

flour - it is better to measure in glasses - 2.5 tbsp.;
eggs - 1 pc.;
milk - 3/4 cup;
soda - 1/2 tsp or baking powder - 1 teaspoon;
vinegar - if soda is used;
butter - 100 g.

Flour is mixed with chopped butter - a small piece must be left, ground into crumbs. Baking powder or slaked soda, a beaten egg are added to the milk and butter crumbs are poured into a “cocktail”.

The dough is not kneaded - it just sticks together in a lump. This heterogeneous mass is left to "reach" for 10-15 minutes under a linen towel. Then the bun is divided into 2 parts, greased with the remaining melted butter, kneaded a little, rolled out in a layer.

First a roll is made from the layer, and then a bun. The gingerbread man needs to be placed in the refrigerator for 30 minutes to cool. Chilled dough is rolled out under the filling.

This recipe is for savory fillings. If you want sweet pastries, then the ingredients are prepared by others. Mandatory set: flour, eggs, sugar, salt, soda.

The dough is kneaded with whey. Quantity: 800 g; 3 pieces, 2 tablespoons, half a teaspoon. Serum - 250 ml.

The flour is mixed dry with salt and soda, then a recess is made in it and eggs are broken, sugar is added, and whey is poured. All knead and leave for 30 minutes to soak and soften.

Despite the apparent simplicity of the recipe, I immediately want to warn you - this wonderful dough melts in your mouth, but you need to “feel” it. Inexperienced housewives are better off not cooking.

The dough for pies in the oven is traditionally prepared with yeast.

Dough Ingredients:

flour and water in the same amount - 1 glass each, the water must be heated to 36ºС;
dry yeast - 20 g or a cube for 120 g of fresh;

For test:

salt - to taste, about a teaspoon.
flour - 3.5 cups;
sugar - from 2 tsp;
any vegetable oil - 1/2 cup;

Yeast is diluted in warm water. Pour the yeast mixture into part of the flour, add a little more flour and sugar, let the dough stand for 40 minutes. Then pour the rest of the ingredients, knead until it stops sticking to your hands.

The dough is left for 2-3 hours in a dark and warm place so that it fits. During the "rest" he is beaten 2 or 3 times.

For sweet pies, shortbread dough can also be prepared.

Required products:

obligatory set: eggs-flour - 2 pieces and 2 glasses;
powdered sugar, salt, soda - 1 cup, to taste, half a teaspoon;
margarine - a standard pack;
ingredients obtained from lemon: zest and juice - a teaspoon each.

First, margarine is melted to softness and kneaded with a fork, then it is ground with powdered sugar. It is better to grind sugar into powder, as there will be a lot of fuss with it. It needs to be ground until the crystals dissolve.

Appetite comes even before eating, if the smell of fresh pastries spreads around the apartment. However, a wonderful smell, like baking itself, will never work without the right dough. How to knead the dough different types, we will tell in this article.

To begin with, let's dwell on the general nuances when kneading the dough.

The utensils used to prepare the dough must be clean and dry.
The flour must be sifted before making the dough.
The dough must be prepared from ingredients of the same temperature, that is, take milk, butter, and other ingredients that you need according to the recipe from the refrigerator in advance.
The dough for baked pies should be thicker than for fried ones.
To keep the dough from sticking to your hands or work surface, dust them with vegetable oil or flour.
In the test, everything should be in moderation. So, for example, a large amount of sugar will cause the pastries to burn before they are baked. And not enough sugar will cause your baked goods to be pale and not sweet. Excess liquid in the dough will cause the products to blur.

How to knead yeast dough

The quality of all products used to prepare the dough, including yeast, is very important. When kneading dough, the yeast must be dissolved in warm milk (or in water, depending on what you use for cooking) before adding it to the dough. Yeast dough according to the method of preparation is divided into: sponge and non-dough. There is only one difference between them - dough is kneaded on the basis of dough and with a lot of baking, which means it rises more. Consider in detail the preparation of both types.

Bezopas dough

Ingredients:

Flour 4 cups
1 cup milk (you can use water)
Egg 1 piece
Yeast 20-30 g
Oil 3-4 tbsp. spoons (you can use vegetable, butter or margarine)
Sugar, if you are preparing sweet pastries, then 0.5 cups, otherwise sugar will take up to 2 teaspoons.
Salt ¼ teaspoon

So, how to knead yeast-free dough? It's simple:

Eggs, salt, sugar, mix thoroughly and combine with milk (after dissolving the yeast in it).
Pour flour into the resulting mixture, stirring constantly.
We bring to a homogeneous mass.
At the end, add butter, if you use butter or margarine, then they must first be melted and cooled.
Once again, carefully knead the dough, it should be easily separated from the walls.
Cover the dough with a lid or towel and let it rise in a warm place.
After raising, we crush the dough, releasing the gas formed in it, and let it rise again, after which we proceed to the manufacture of the product.

sponge dough

Ingredients:

Flour 0.5 kg
Milk 1.5 cups
Egg 4 pieces
Yeast 50 g
Vegetable oil 50 g
Butter and margarine 100 g each
Sugar, if you are preparing sweet pastries, then 1 cup, otherwise sugar will take up to 2 tbsp. spoons.
Salt 0.5 teaspoon

First of all, we prepare the dough and leave it to rise for 1-1.5 hours. To begin with, we breed yeast in milk, heated to 40 °, then add st. a spoonful of sugar and add flour. There should be enough flour so that the dough turns out in consistency, like dough for pancakes. How to understand that the dough is ready? Very simple, it will be after it rises as much as possible, and then settles.

The second stage is the preparation of the dough. When the dough is ready, mix the eggs with the rest of the sugar and salt. After everything is thoroughly mixed, pour the mixture of eggs into the dough, and mix thoroughly again, now you can add flour. At the end, add melted and cooled butter, margarine, and vegetable oil. Then we continue to knead the dough with our hands, the kneading process can last up to 20 minutes, the better you knead the dough, the better it will be.

The dough is ready, it remains to cover it with a lid and put in a warm place to rise for 1.5-2 hours. However, do not forget to do a warm-up after about 1 hour.

How to knead dough for pancakes

Ingredients:

Half a liter of milk
Six Art. tablespoons flour (with a slide)
2 eggs
1 st. a spoonful of sugar
0.5 teaspoon salt
1 st. a spoonful of vegetable oil

Every housewife should be able to cook pancakes, because everyone loves them so much, simple, or hearty with fillings. The process of preparing dough for pancakes is very simple: first mix eggs with salt and sugar, then add milk, and mix thoroughly again. Then you can add flour, while the dough must be constantly stirred. It is necessary to mix the dough until the lumps disappear, if they were formed when flour was added to the dough. At the end, add vegetable oil, and stir again. So the classic pancake dough is ready.

The dough should be quite liquid. If it turned out to be very liquid - add flour, if on the contrary it is very thick, then add milk.

Some housewives make dough on kefir, then pancakes turn out rich, and if you add more flour, you get dough for pancakes.

How to knead the dough for dumplings

This type of dough is suitable not only for making dumplings, but also for dumplings. For cooking you will need:

Wheat flour 0.5 kg
Water 200 g
2 eggs
Vegetable oil 1 tbsp. spoon
Salt 0.5 teaspoon

Pour the flour into a wide bowl (after sifting it) so that a slide forms. At the top of the hill, make a hole into which pour the mixed eggs, salted water and vegetable oil. Stir the liquid in the well, gradually absorbing the flour into it until all the flour goes into the dough. Then knead the dough with your hands until a homogeneous mass is obtained.

This recipe for dumplings is a classic, but you can cook it using several types of flour (for example, wheat and buckwheat), and if you replace vegetable oil with melted butter(chilled), the dough will turn out more tender.

Now you know how to knead the dough for cooking various dishes, use the tips and recipes from the article, and you will succeed!