Prepared with and without steam. The first option is a bit more complicated and longer. The second - contains less muffin. Which one is right for you - choose. I'll talk about both in detail.
How to make yeast dough - the first way.
In order to get 600 grams of products at the output, you will need: two to three glasses of flour, three to four tablespoons of sugar, the same amount of margarine or butter, three eggs, 10-15 gr. yeast, 1-2 pinches of salt, 0.5 cups of milk.
First of all, you need to prepare the dough. Mix milk, yeast and a glass of flour. In a warm place, the dough will ferment for three hours. As soon as the carbon dioxide bubbles disappear, start kneading the dough.
Mix eggs with sugar, salt, vanilla. Add flour gradually. Knead for 8 minutes. At the end of the process, add butter or margarine, preheating it, but not melting it. Put the resulting dough into a bowl. Cover it with a lid or kitchen towel and leave it in a warm place to ferment. After an hour, the dough should rise as much as possible. Take it down and put it on the table.
How to make yeast dough faster or slower? By changing the temperature. That is, the pan must be placed in a cooler or warmer place.
How to make yeast dough - the second way.
For the same number of output products as in the first recipe, you will need: two-
three glasses of flour, one or two tables. tablespoons of sugar, the same amount of vegetable oil, one or two eggs, 10-15 gr. yeast, 0.5 cups of milk, a pinch of salt.
Heat but do not boil the milk. Dissolve the yeast in it. Add eggs, sugar, salt, flour, vanillin to the resulting mixture. Knead the dough. It shouldn't be very cool. Put the resulting dough into a bowl. Cover it with a lid or kitchen towel and leave it in a warm place to ferment for about two hours. After that, the dough must be kneaded. And let it ferment for another forty minutes. Then sprinkle the table with flour, put the dough into it and knead it.
Unlike the first (dough) method, in the second, the cooking time can be adjusted not by the temperature, but by the amount of yeast.
This Italian dish is well liked almost all over the world. Russia is no exception. There are objective reasons for this. Pizza is delicious and hearty food. At the same time, there are many recipes for its quick preparation. For yeast pizza, both recipes work. But the first method is better to use for the preparation of products with a sweet filling. The second is also good for pizza with mushrooms, ham, salt, chicken, olives and seafood.
Finally, I will give a couple of tips on how to make yeast dough very quickly. In terms of taste, it will differ slightly from the “full-fledged”, but the question of time is quite relevant these days. So.
Take a small bag, dissolve it in one and a half glasses of water (milk, kefir, yogurt). Warm up a bit and set aside. Melt margarine. To speed up the process, this can be done not in a water bath, but in a microwave. Combine margarine with reserved mixture. Add flour and sugar. The dough can be kneaded.
Today, there are so many recipes for yeast dough - in books and on the Internet - that a novice cook's head can go round.
We tried to read through the eyes of beginners - and came to the conclusion that we would not dare to take on this dough, with all the rules of preparation, warnings and other things, although we know how to bake. By the way, this imaginary complexity scares off most young housewives.
We did it simply: we visited many culinary forums and chose those recipes that, when published, were tested by many - including beginners - users and received the best reviews for their simplicity and excellent baking quality.
For beginners, we explain: yeast dough is made in two ways - with and without dough. Sponge For its preparation, first a sponge is made - batter from warm liquid, yeast and half the norm of flour - which must ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared by the sponge method have a larger volume, i.e. the air bubbles are larger. The dough is more elastic and not crumbly. Bezoparnoe It is kneaded immediately, you only need to wait for it to fit well, i.e. rose. The main difference here is the following. If we want the dough to be rich - i.e. it had more eggs, sugar, butter, milk - we make sponge dough. We bake kulebyaki, braids, buns from it.
Bezopare dough is more suitable for baking pies, buns, yeast. We also use this dough if we are going to deep-fry - for example, donuts.
In fact, this boundary is rather arbitrary. Experienced housewives are most often able to bake anything from doughless dough.
Unleavened yeast dough
- 500-600 g flour
- 20-30 g fresh yeast or half a standard packet of dry yeast (weighing 11 g)
- 1 glass of milk or water
- 1 egg
- 4 tbsp. tablespoons of vegetable, or butter, or margarine
- 1-2 teaspoons of sugar (for sweet dough - about half a glass)
- about half a teaspoon of salt
- If we use fresh yeast, first stir it in warm, 37-38 °, milk or water until it dissolves. Dry, as recommended on the bag, mix immediately with flour or water.
- It is better to grind the eggs first with sugar and salt, then mix with milk or water.
- Flour - sift through a sieve. Melt margarine or butter and let cool.
- Now pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if we use fresh ones) into a bowl of flour, knead the dough. When the mass becomes homogeneous, pour the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, we knead the dough with our hands for at least 5 minutes, and even better - for 10-15 minutes. Properly kneaded dough should not stick to your hands by the end of this process. Sticky - add a little flour.
- After that, again put the dough in a bowl or pan, remembering that it will increase in volume at least twice. Cover with a damp towel or napkin, you can use a lid, and put in a warm place. Those. either in a slightly heated and turned off oven, or on a bowl-pan with hot water, which must be changed periodically, or next to the radiator, then the bowl must be leaned on the other side from time to time.
- The rise time of the dough depends on the quality of the ingredients and other details, but usually takes 1-2 hours. When the dough has risen, we again briefly knead it with our hands and leave it to rise a second time. After that, you can put it on the table and cut it.
- When we have already formed our pastry and put it on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and will definitely be lush and light.
Yeast dough
- 500-600 g flour
- 50 g fresh yeast or dry yeast 11 g
- 1 glass of milk
- 4-6 eggs
- 2.5 st. tablespoons vegetable, or 100 butter, or 100 g margarine
- 1-2 tbsp. tablespoons of sugar (or from 0.5 to a whole glass if we want a sweet dough)
- half a teaspoon of salt
- First we make a brew. We dissolve yeast in warm milk - any, a tablespoon of sugar and so much flour to make a dough, like on pancakes (like sour cream in consistency). Usually it is 1 glass of flour. We introduce gradually, best of all - sifting through a sieve so that there are no lumps.
- And put for an hour and a half in a warm place to rise. The dough is ready when it has risen to its maximum, and then falls, and something like wrinkles appear on the surface.
- We prepare the muffin: rub the eggs with sugar and knead properly. Melt butter or margarine and let cool.
- Pour the muffin into the risen dough, stirring, add the remaining flour, mix until smooth, pour in the oil at the very end. Knead with your hands, adding flour if necessary, until the dough stops sticking to your hands.
- We put the dough back into the bowl and put it in a warm place to rise for 1.5-2 hours.
- And the same recommendation: the products on the baking sheet should be spaced, approximately doubled in volume, and then put in the oven.
- Products from both doughs are baked at a temperature of 200-220 °, in a gas oven it is better to set 180 °. Time - from 10-15 minutes for small items to 50 minutes for large ones. It all depends on the oven.
- In order not to burn and dry out, the best way is to put a frying pan or something else with boiling water on the bottom of the oven.
- If you grease the products with a beaten egg before baking, they will be shiny and ruddy.
- And after baking, be sure to grease with oil or at least tea, warm water, put it immediately on a dish and cover with a napkin or towel. Otherwise, they, from the heat of the heat, will steam and dry out, instead of becoming soft.
- By the way, if you have problems with the oven - pies, for example, you can just fry in a pan.
Simple yeast dough
Is on one of the forums and more simple yeast dough which is highly praised by all. It is done like this.- 500-600 g flour
- 1 sachet of Saf-moment yeast (11 g)
- 1 cup (250 ml) warm water
- 1 egg
- 7 teaspoons sunflower oil
- 1 st. a spoonful of sugar
- half a teaspoon of salt
- From half the liquid (it can be milk or kefir), 1 teaspoon of sugar, part of flour and yeast, make a dough, put in a warm place, it rises in 10 minutes.
- Stir the rest of the water, sugar, salt, egg, flour in a bowl.
- Pour the risen dough into a bowl, knead the uncooked dough, put in a warm place.
- After 20-30 minutes the dough is ready - you can bake.
Lean yeast dough
And, finally, a recipe for lean yeast dough, pastries from which do not get stale for a long time, because there is almost no muffin in it.- 3-3.5 cups flour
- half (5.5 g) package of dry yeast "Saf"
- glass of water
- 3-5 tablespoons vegetable oil
- 1-1.5 teaspoons of salt
- from 0.5 st. spoons up to 3-5 tbsp. spoons of sugar
- In a large bowl, pour warm water (all), add sugar and yeast and stir until everything dissolves. We leave in a warm place. As lush foam appears - add sunflower oil and salt, pour a glass of flour, stir.
- Add another glass, stir again. If the dough is already thick and difficult to stir - pour the third glass on the table, put the dough on it and knead with your hands until it becomes smooth and not sticky.
- Leave the covered dough to rise. When it increases by 1.5 times, we crush again and wait for the second rise. Now you can mold products.
Easy peasy
The last recipe we would call "easier than simple". Good for fairly quick preparation of savory pies, pies and donuts.- 0.5 l of curdled milk or
Not a single pastry is complete without yeast dough, be it bread, pies, pizza or fragrant buns. At the same time, there are many ways to prepare it: steamed and unpaired, with fresh yeast and dry, for ordinary pies or for rich pastries. In all cases, the main role in the recipe is played by yeast. It is thanks to them that the dough turns out so tender and airy, and the products made from it are soft and incredibly tasty!
When kneading, it must be remembered that the flour for yeast dough must be sifted, and the room for aging the product must be warm. As the dough “fits”, it must be kneaded twice: for the first time - immediately after the start of fermentation (usually this happens 1-1.5 hours after you start the dough); the second kneading should be done after waiting about the same time, after which you can immediately start sculpting and baking products.
The safe way to make yeast dough
This recipe is convenient in that it takes much less time than the sponge method. Use a wooden spatula to knead; at the same time, make sure that the rotation of the blade is always carried out in one direction. This contributes to better swelling and elasticity of the dough.
Ingredients for making a regular dough-free dough:
- flour - 800 g;
- water or milk - 1 tbsp.;
- raw yeast - 20 g;
- egg - 1 pc.;
- butter or margarine, melted and cooled to a warm state - 50 g (can be replaced with 4 tablespoons of vegetable oil);
- sugar - 100 g (if you need unsweetened dough, it will be enough to wait 2 teaspoons);
- 1/2 tsp salt.
- Heat milk or water to about 36 degrees (keep warm; hot liquid can kill yeast) and add yeast. Mix thoroughly until the yeast is completely dissolved in the liquid.
- Add eggs previously beaten with sugar and salt.
- Stir in flour carefully.
- At the end of kneading, add butter or vegetable oil to the mass and knead thoroughly until the dough begins to fall behind your fingers.
- Form a ball, put in a saucepan and, covered with a napkin, put in a warm place to “reach”.
The dough prepared in this way, although it requires more time and attention in the cooking process, but the pies from it turn out to be incredibly appetizing and airy!
Ingredients for sponge dough:
- flour - 3 tbsp.;
- milk - 300 ml;
- raw yeast - 50 g;
- eggs - 5 pcs.;
- sugar - 300 g (for unsweetened dough, limit yourself to 2 tablespoons);
- butter - ½ pack;
- margarine - ½ pack;
- vegetable oil - 4 tbsp. spoons;
- salt - ½ tsp.
- In a small container, heat the milk to 36 degrees.
- Put the yeast into the liquid and mix well until it is completely dissolved.
- Add 1/2 tbsp sugar and mix thoroughly again.
- Cover the container with the yeast mixture with a towel and leave in a warm place for 40 minutes. This time is necessary to activate the yeast.
- Since the dough will rise and expand significantly, take a large enamel pot or bowl and pour in the liquid yeast.
- Add another 1/2 tbsp sugar and half the flour. Mix well. Cover with a towel and leave for another 40 minutes. During this time, the dough should increase in volume by 2-3 times.
- Put all the other ingredients into the dough, leaving only the flour, and mix thoroughly.
- Now start mixing in the flour little by little. This should be done until the dough begins to lag behind the fingers.
- Make a lump out of the dough, grease it with vegetable oil and, having covered with a lid, leave to rise for 1 hour.
I've had this cookie recipe for a long time. Today we will try super puff buns from two types of dough! And the filling is so delicious that I had to save it. :) Almost ate! Buns with nut filling - beautiful, fragrant, and with a very interesting cooking technology! These are the buns we will have for tea.
milk, eggs, sour cream, butter, flour, dry yeast, sugar, salt, cocoa, walnuts, raisins, milk, powdered sugar, starch, butter, egg yolk
This wonderful yeast cake looks like a flower and is convenient because it does not need to be cut. This is a tear-off yeast dough pie, it consists of small buns, inside of which there are pieces of sausages. Separately, I would like to note the dough - it is perfect, smooth, tasty, and it can be successfully used to make other pastries, such as pizza. Cook for sure - I highly recommend this sausage pie recipe!
sausages, water, milk, sunflower oil, butter, dry yeast, sugar, flour, salt, egg yolk, sesame seed
As a mom of two school-age kids, I struggle every day with what to get my kids to take to school for a snack. This cheese and sausage pie is an option that suited both the kids and me. The children received their hot dogs, and I got the confidence that they were made from quality products, because I cooked this Hot Dog yeast pie myself.
kefir, vegetable oil, yeast, wheat flour, salt, sugar, sausages, hard cheese, eggs, protein
Watch and try to repeat the recipe for delicious homemade flower buns from yeast dough! The dough is the best! The filling of the buns is from your favorite sausages (sausages). The view is amazing, the taste is amazing! Great buns with sausages for breakfast, snack or tea with friends!
flour, milk, dry yeast, eggs, butter, sugar, salt, sausages, egg yolk, ketchup, mayonnaise
Try making these yeast raisin buns once! And every weekend you will be asked to start the dough. At home, such pastries are called "morning tenderness", and it's true! Soft as fluff, delicious, like all homemade cakes! These are definitely the most favorite children's buns! Bake to health, everything is very simple!
flour, dry milk, eggs, milk, sugar, salt, dry yeast, butter, raisins, vegetable oil, egg yolk
Delicious homemade pizza on yeasty soft and airy dough. I propose to cook pizza with white sauce, and not with tomato, as we are all used to. White sauce is in perfect harmony with both seafood and mushrooms, turning the usual pizza into an original dish. When baking pizza in the oven at home, we will try to get as close as possible to the conditions of a real oven. Heart-shaped pizza is perfect for a romantic dinner.
flour, water, dry yeast, salt, sugar, vegetable oil, milk, butter, flour, garlic, salt, nutmeg, ground black pepper, hard cheese...
Making pizza from yeast dough at home is not difficult! The main thing is that the dough is successful, then the pizza will disappear from the table without having time to cool. The dough that I will show you today is just one of those. It will make both a thick and thin pizza base equally well. And the filling in this case is traditional - sausage, sweet peppers, tomatoes and cheese. The yeast pizza was a success!
flour, dry yeast, water, sunflower oil, salt, sugar, hard cheese, sausage, tomatoes, ketchup, red bell pepper, butter, green onion
Fried meat pies are very, very tasty. But due to the time costs and fat content of this dish, we can afford them extremely rarely. And yet, sometimes you can. The dough according to this recipe is soft and airy, the filling is juicy, and cooking takes relatively little time. Treat the whole family to simply perfect yeast dough pies.
wheat flour, milk, dry yeast, water, salt, sugar, vegetable oil, pork, onion, milk, butter, wheat flour, vegetable oil, salt...
Another great yeast dough pie recipe! The dough is great! The formation is interesting, such a beautiful cake turns out that I really want to try it! And the prepared coconut filling amazed everyone, very tasty! The guests were delighted! I advise you to cook this yeast cake with coconut filling!
flour, milk, eggs, butter, sugar, dry yeast, vanilla sugar, salt, coconut flakes, sugar, butter, protein, egg yolk, milk, butter
We often bake, try different recipes and methods. But we haven't baked yet! The crust of the bread is golden, thin and crispy! And the taste is like that of a village bread: real, live! Try it, it's very easy!
wheat flour, water, vegetable oil, dry yeast, sugar, salt
After you try the cottage cheese yeast dough pies prepared according to this recipe, you will stop making another type of dough for sweet pastries. Despite the small amount of butter, the curd dough turns out to be sweet, rich, airy and incredibly tasty. Such cottage cheese pies with apples can be cooked both in a slow cooker and in the oven. Try both options!
A clear knowledge of the recipe, skill and skillful hands - all this is not enough to know how to cook homemade dough. This process is full of mysteries and secrets. Making homemade dough is like a leisurely conversation with a person dear to you, in which every word has its own meaning and is pronounced at the right moment, where soulfulness and warmth are invested in what has been said. So it is with the dough - each ingredient has its own meaning and is added at the right time, and then, kneading the dough, giving it a fraction of your feelings, in response you feel its softness, and warmth, and gentle pliability to kind hands.
How to cook homemade dough, you ask, if there is literally not enough time for anything? Do it easier: select one day that is convenient for you and cook a little more dough than usual. Part of the dough can be used immediately, and put the other in the refrigerator, where it will calmly wait for its finest hour. And no matter how homemade dough is: both yeast, and unleavened, and rich, and puff, and shortbread, and for pizza, and for dumplings and dumplings ... In general, what to cook is up to you to choose, and our job is to tell you, how to make homemade dough.
Yeast dough
Ingredients:
3 stack. flour,
300 ml milk
50 ml vegetable oil,
1 sachet dry yeast
1 tsp Sahara,
½ tsp salt.
Cooking:
Heat milk to approximately 40ºС, add yeast, sugar and 1 tbsp. flour, mix until smooth and leave for 20 minutes. In the risen dough, add vegetable oil, the rest of the flour, salt and knead the dough well, adding more flour if necessary. The dough should be not too tight, medium density. Cover the finished dough with cling film and leave at room temperature for 40 minutes to rise.
Lean yeast dough
Ingredients:
6 stack wheat flour
1.5 stack. water,
½ stack sunflower oil,
25 g pressed yeast
1 tsp Sahara,
1 tsp salt.
Cooking:
Dissolve the yeast in half a glass of warm water with 1 tsp. Sahara. Diluted yeast, oil, ⅔ stack. warm water, salt (and for products with a sweet filling + another 1-2 tablespoons of sugar), mix, add the sifted flour and knead the dough. While kneading, add little by little ⅓ stack. boiling water. The dough is considered ready when it easily lags behind the walls of the dishes and hands. Put the finished dough for fermentation in a warm place. Punch down the dough when it doubles in size. When the dough rises again, start making cheesecakes or pies.
Unleavened dough with sour cream
Ingredients:
2.5 stack. flour,
200 g sour cream
100 g butter,
1 tbsp Sahara,
1 tsp salt,
1 tsp soda.
Cooking:
Mix the sifted flour with soda and butter and chop with a knife. Then pour in the sour cream mixed with salt and sugar, and knead a not very stiff dough. Put the finished dough in the refrigerator for 20-30 minutes. When the time is up, take out the dough and proceed to further steps.
Puff pastry (recipe number 1)
Ingredients:
1 kg flour
800 g butter or margarine
400 ml of water
2 eggs,
2 tbsp table vinegar,
1 tsp salt.
Cooking:
Cool all foods well, including water, and keep the oil in the freezer. Mix part of the flour and all the butter by rubbing it on a coarse grater (rubbing the butter, constantly sprinkle it with flour). When you have rubbed all the butter, pour in the remaining flour, and then with light hand movements combine everything into a ball without kneading. Lightly beat the eggs with vinegar and salt, add enough water to them so that the volume of the mass is 500 ml. Then, gradually, in portions, pour them into the butter-flour mixture and quickly knead the dough so that the products remain cold. Gather the finished dough in a large lump, divide it into 3 parts, put each in a separate bag and put it away for 2 hours before further use in the cold . This crumbly and tender dough can be used to make any pastry.
Puff pastry (recipe number 2)
Ingredients:
2 stack flour + another 4-5 tablespoons,
⅔ stack. water or milk
1 egg
⅓ tsp salt,
1 tsp lemon juice or 3% vinegar,
300 g butter.
Cooking:
Pour the sifted flour onto the table surface. Make a well in the center and carefully pour cold water mixed with egg, salt and lemon juice into it. Using a knife, mix the water with the flour, then knead the dough with your hands until it lags behind your hands and the surface of the table. Roll the finished dough into a ball, cover with a napkin and refrigerate for 15-20 minutes. In the meantime, add 4-5 tablespoons of flour to the softened butter, mix thoroughly and refrigerate as well. Remove the prepared dough from the refrigerator and roll it into a rectangular layer, in which the center is thicker than the edges. From the chilled butter, make a square cake, place it in the center of the rolled out dough and cover with the edges of the dough overlapping in the form of an envelope. Pinch all edges so that the oil does not squeeze out. Turn the resulting workpiece with the pinched side down, sprinkle with flour and roll into a rectangular layer 1 cm thick. Then fold the dough in three, cover with a napkin and refrigerate for 5-10 minutes. Then roll out the dough again into a thin rectangular layer, fold in three and refrigerate. Repeat this procedure 4-5 times and send the dough for the last time in the refrigerator for 15-20 minutes, and then start cooking the products.
Chocolate puff pastry
Ingredients:
1.75 stack. flour,
80 ml of water
240 g butter,
2 tbsp cocoa powder
½ tbsp Sahara,
1 pinch of salt.
Cooking:
Mash the softened butter (200 g) with your hands, add cocoa and mix thoroughly until completely smooth. Gather the chocolate butter into a 3 cm thick rectangular block, place on a piece of parchment paper and refrigerate. Chop the remaining butter into small pieces. Sift flour with a slide, add salt, sugar and butter. Make a well in the center and add water to knead the dough. Then roll it into a ball, cover and refrigerate for 15 minutes. Then roll out the dough into a rectangle 3 cm thick, put chocolate butter in the center. Roll the dough into an envelope so that the butter is inside, cover and refrigerate for 30 minutes. Dust the table with flour and roll out the dough into a 60 cm rectangular layer, fold the layer into thirds, then unfold it 90 ° and roll it out again to a length of 60 cm. Fold it into thirds again, cover and refrigerate for 30 minutes. This rolling of the dough in perpendicular directions is called "give the dough 2 turns".
Repeat this operation 2 more times with an interval of 30 minutes, and the dough is ready for baking.
Choux pastry for dumplings and chebureks
Ingredients:
3 stack. flour,
1 egg
1 tbsp vegetable oil,
1 stack boiling water,
salt - to taste.
Cooking:
Add salt to the egg and beat well with a fork. Then add flour and vegetable oil. Mix well and pour in a glass of boiling water. First mix everything with a spoon, then knead the dough with your hands, if necessary, add a little flour, and the dough is ready.
Dough for dumplings
Ingredients:
3 stack. flour,
1 egg
½ stack milk,
½ stack water,
a pinch of salt.
Cooking:
Whisk the egg into foam. In another, deeper bowl, pour the water and milk and stir the salt into the liquid. Then pour in the beaten egg and mix again. Then pour 2 cups of flour into the mixture at once and knead very thoroughly. Add the rest of the flour little by little. Put the finished dough on a wooden board, cover with a clean towel or cloth and leave to ripen for 40 minutes, then you can start making dumplings.
shortcrust pastry
Ingredients:
3 stack. flour,
300 g butter or margarine
2 eggs,
1 stack Sahara,
1 tsp lemon juice,
1 pinch of soda
1 pinch of vanilla sugar.
Cooking:
Sift the flour in a heap, add regular and vanilla sugar, put the butter on top, grated or cut into pieces, add soda and lemon juice and chop it all with a knife. Then beat the eggs into the resulting crumb and quickly knead the dough with your hands, roll it into a ball and, wrapping it in cling film, put it in the cold for 1 hour. Next, roll out the finished dough into a layer 4-8 mm thick (thicker layers are poorly baked) and proceed to the manufacture of products.
curd dough
Ingredients:
300 g flour
250 g cottage cheese,
100 g sugar
50 g butter,
1 egg
1 tsp baking powder.
Cooking:
Sift flour and stir in baking powder. Melt the butter in a frying pan over low heat and let it cool slightly. Rub the cottage cheese through a sieve or with a blender and, adding it along with butter, mix. Beat the egg with sugar using a mixer, pour into the curd dough and knead it until smooth. This dough is perfect for products that can be baked and fried.
honey dough
Ingredients:
2.5 stack. flour,
3 eggs,
1 stack Sahara,
2 tbsp honey,
1 tsp soda.
Cooking:
Mix eggs with sugar and honey. Put the mixture in a water bath and stir until the sugar dissolves. Then add soda. The mixture will foam and increase in volume greatly. Next add flour and mix well. The dough should be thick enough to be stirred with a spoon. On a greased baking sheet, put the dough with a spoon, sprinkle flour on top and use your hands to give the desired shape to the products you want to cook.
"MMS" (flour, margarine, sour cream)
Ingredients:
400 g flour
200 g margarine,
250 g sour cream
1 tsp baking powder.
Cooking:
Mix all the above ingredients, knead the dough and keep it in the refrigerator for 1-1.5 hours. The dough turns out to be quite crumbly, you can store it in the refrigerator for up to 3 days or prepare it for future use and store it in the freezer for much longer. You can bake cookies or cakes from such dough.
Cold kneaded yeast dough
Ingredients:
3.5 stack. flour,
1 stack milk,
200 g softened margarine
50 g fresh yeast
2 tbsp Sahara,
½ tsp salt.
Cooking:
Mash yeast with salt, then add milk, sugar, margarine and flour. You can not add flour a little - the dough will be sticky at first, but then, by the end of the kneading, it will already be easy to come off your hands. It should be soft and not too hard. Place it in a bowl and refrigerate for 4 hours or even overnight.
Biscuit dough
Ingredients:
150 g flour
8 eggs
150 g sugar
¼ sachet of vanilla sugar.
Cooking:
Crack the eggs and separate the whites from the yolks. Beat the whites with a mixer until foamy, pound the yolks in a separate bowl with sugar. Carefully add ⅓ of the beaten egg whites to the yolks, mix gently, then add the sifted flour and vanilla sugar. Then add the remaining whipped proteins and knead the dough of a uniform consistency. Put the finished dough in a greased and sprinkled with breadcrumbs or flour form and bake the biscuit in an oven preheated to 200 ° C for 25-30 minutes.
cabbage dough
Ingredients:
200 g cabbage
2 stack flour,
1 garlic clove
1 tsp dry yeast,
2 tbsp vegetable oil,
1 tsp salt.
Cooking:
Finely chop or grate cabbage on a fine grater. Heat the vegetable oil in a frying pan, put the cabbage, a whole clove of garlic and fry until soft (about 10 minutes). Dissolve the yeast in 160 ml of warm water and let rise. Mix flour with salt, add the dough and knead the dough. Then add cabbage to the finished dough and, after kneading well, leave for 1.5 hours, after that start forming buns or pies.
Onion cracker dough
Ingredients:
1 onion
1.5 stack. flour,
200 g margarine,
6 tbsp kefir,
2 tbsp vegetable or butter,
½ tsp soda,
1-2 tbsp lemon juice,
salt - to taste.
Cooking:
Peel the onion, cut it into cubes and fry over medium heat in oil until soft, let cool. Pour flour on the table, make a hole in the center, grate margarine there, pour in kefir, add salt, soda, lemon juice, cooled onion and knead the dough.
Viennese dough for air pies, Easter cakes and khachapuri
Ingredients:
3 stack. flour,
1 egg
1 tsp Sahara,
1.5 tsp yeast
Cooking:
Dilute ½ teaspoon dry yeast in a glass of warm milk. Then add ½ teaspoon salt, 1 egg and 1 teaspoon sugar. Add flour and use your hands to knead a soft, non-sticky dough.
Pizza dough
Ingredients:
300 g flour
6 g dry yeast
a little less than a glass of warm water,
2 tbsp vegetable oil,
½ tsp salt.
Cooking:
Mix flour, yeast and salt. Separately, mix vegetable oil and water in a bowl and, pouring the resulting mass into a dry mixture, knead the dough. Put it in a deep bowl, grease the top with vegetable oil, cover the bowl with a towel or cling film and leave for 40 minutes so that the dough fits well. When the time is up, knead the dough again, then roll out a circle from it and, laying out the prepared filling, bake the pizza.
Dear hostesses, do not be afraid of the test! Knowing how to make homemade dough, and putting your sincere and kind attitude towards it into it, you will get amazing results!
Larisa Shuftaykina
