Unsavory pastries: step by step recipes with photos. Difference between good dough and bad dough

And what is rich pastries and not rich, how to distinguish?

Bakery products with a sugar and (or) fat content of 14% or more by weight of flour. Baked goods made from rich dough, that is, dough mixed with milk, butter or fat, eggs, cream or sour cream. The meaning of the word comes from the word to spice up.
Viennese muffins or Viennese pastries (fr. viennoiserie) are traditionally referred to by the French as products made from elephant yeast dough, but more and more include any bakery pastries that can be served with breakfast or tea.
Types of sweet dough
Sweet yeast dough.
Sweet yeast-free dough (fresh).
Baking is sugar, butter, egg. Water. flour and salt - not baking. It's easy to distinguish.
In an uncooked dough, the minimum amount of sugar, eggs and butter.
Only by reading the composition on the label .... purely visually you will never distinguish! ...
Butter contains fats and eggs
In the production of bread and buns, recipes for rich and lean dough are usually used.
Sweet dough is obtained by adding significant amounts of sweet ingredients, dry dairy products, fats and, if necessary, eggs to flour, yeast, water and salt. Such a dough is prepared for sweet products: cakes, coffee buns, test nuts, brioches and many others.
In a simple, lean dough, flour, water, yeast, and salt make up 90-95% of the ingredients, with the rest being some combination of shortenings, sweeteners, milk, and malt extract. White bread and buns, as well as pita bread, pizza, English pancakes, salty biscuits, are prepared according to recipes for lean dough.
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Bakery products, I think, can still be distinguished by the type of flour in the composition.
Premium flour (the word extra is written on some packages) has quite a bit of gluten, and it looks completely white. This flour is ideal for pastries.
Flour of the first grade is good for non-baking pastries, and products made from do not get stale much more slowly. In France, it is customary to bake bread from wheat flour of the first grade.
As for second grade flour, it contains up to 8% bran, so it is much darker than first grade. E is used in our country precisely from not making lean products and ordinary white bread, but mixing black bread with rye flour.

I tried to figure out how to distinguish cookies, it turned out that some have more sugar and fat, while others have less.
Cookies, biscuits and crackers.
Biscuits are the most common type of flour confectionery products with a high content of granulated sugar and fat, and a low moisture content. Cookies are divided into sugar, lingering and rich.
Sugar biscuits are made from highly plastic dough; finished products are characterized by good porosity, swelling, and high brittleness. The highlight of sugar cookies is that they have a huge content of sugar and fat. Apart from this, it can be distinguished by its external appearance. If the cookie has some kind of sketch or a complex relief pattern, be sure that this is a sugar cookie, because no other class of cookies will allow you to make one. The dough of long biscuits is very elastic, and rich friable.
Long biscuits are made from elastic-plastic dough, and the products are characterized by layering, less fragility and swelling. Hard cookies, unlike sugar cookies, contain less sugar and fat. The dough used for the production of hard cookies is layered, has the least brittleness and swelling. It can not be applied to a difficult sketch. Usually, such cookies are simply dotted with dots, or light patterns and inscriptions are applied. The moisture content of the long dough is almost 1.5 times higher than the sugar dough, and the sugar content is almost 2 times less.
Butter cookies (shortbread, whipped, almond, etc.) are made from several types of dough, the recipe of which includes a large amount of sugar, fat, and egg products. All of these types of cookies use chemical leavening agents. Unlike sugar and lingering, it can boast of its indescribable variety and assortment. The dough used for the production of this type of cookie does not have a clear recipe. Therefore, butter cookies can be shortbread, puff, whipped or oatmeal. By the way, both in taste and in appearance, butter cookies are very reminiscent of homemade cookies.
The technology for obtaining biscuits and crackers differs from the technology of other flour products in that yeast is used as baking powder for making dough. These products contain a small amount of sugar and fat, are characterized by a layered structure and fragility.
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Uncooked dough is a classic, traditional figure in a variety of diets - from therapeutic and preventive, to those that are observed in order to reduce weight or keep it in its current positions. In fact, this raw material does not do any harm to either the figure or the digestive process.

True, it is worth using it in limited quantities - if you start eating, for example, pizza, all day long, you are unlikely to achieve any desired result.

What do novice cooks need to know?

The recipe for this raw material involves the exclusion of eggs and milk, and sometimes butter. This is the main difference between lean dough and rich dough. It is used not only for baking a variety of dishes, but also for the manufacture of semi-finished products known to us, such as dumplings and dumplings.

Even those women who are constantly on a diet and take care of the harmony of their figure, from time to time they really want to treat themselves to pies or pizza. And this is where this easy-to-prepare raw material for delicious dishes comes to their rescue.

In addition, it is indigestible raw materials that are most often included in the list of acceptable “harmfulness” when following therapeutic diets, especially those designed for people with problems in the functioning of the gastrointestinal tract.

There are many recipes for baking from lean dough, and they even include such seemingly forbidden delicacies as cookies or pie. Knowing the recipes for cookies and other goodies from lean dough is also important for religious people who like to have “sweet” tea and suffer greatly from prohibitions during fasts.

So, how to cook lean raw materials?

"Fifth" diet and lean pastries

Particularly relevant are the recipes for lean dough with the 5th table diet. It is observed for a long time, with chronic pathologies and even throughout life, with some "breaks", in which the introduction of certain relatively contraindicated products is allowed.

Uncooked dough differs from rich dough in many ways. The first raw material, unlike the second, does not contain potentially "dangerous" ingredients - margarine, butter, eggs and milk. Also, lean raw materials are quite light in all respects - they do not provoke a characteristic heaviness in the stomach after consumption, and, accordingly, it is much easier to digest and excrete by the intestines.

For this reason, it is recommended for those who suffer from stool disorders and digestive disorders. The components of ordinary rich raw materials always provoke fermentation processes in the stomach or intestines, and if you are not distinguished by a super-fast metabolism, when it enters your body, it simply begins to decompose, poisoning the bloodstream.

With unsweetened raw materials, this moment is almost completely excluded, unless you get carried away with confectionery and unsweetened pastries based on it too much. A lean dough cannot be compared with a rich one in terms of taste characteristics - it really is not as tasty as the second one. But if you experiment with the fillings of the dish you are preparing, it may well turn out to be even more refined and spicy.

Lenten raw materials are extremely rarely covered with a ruddy crispy crust, so bread based on it will be very different from the usual. But it has a lower calorie content, which will allow you not to be too puzzled by the question of how much you can gain after "celebration of the belly".

Lenten pastries are also rarely lush. In general, the characteristic airiness of ordinary raw materials is given by chicken eggs introduced into it in fairly large quantities. Here they are excluded, and therefore you should not rely on splendor either.

When a person follows a diet, even if it is prescribed to him for medical reasons, he unwittingly deprives himself of some nutrients. No matter how harmful bread is considered for a figure, our body needs it at least in a minimal amount, since it contains many useful substances, including B vitamins and some trace elements.

Very often, in people who completely refuse this product, one can detect a purely visual manifestation of hypovitaminosis, which is expressed in the formation of sores near the corners of the mouth. But this is far from its most unpleasant symptom - things with the nervous system can be much worse, which often provokes a variety of neuroses, insomnia, chronic stress and other disorders of this kind.

If you are forced to follow a diet that excludes buttermilk for health reasons, you simply must find a substitute for it. And in this regard, there are recipes for bread on lean dough.

Do you want to know the recipes for lean dough? We will tell!

Check out the very first, simple and versatile version of it. Such raw materials can be used in any type of baking. Some begin to make a recipe for a loaf or small "bread" cookies without sugar with it.

You will need:

Drinking water (filtered or distilled) - 300 ml;
Selected wheat flour (highest grade) - 600 grams;
yeast - 21 grams
Sugar white refined or brown unrefined (preferably) - 2 tablespoons;
Salt or sea iodized (preferably) - 1 teaspoon;
Vegetable oil (sunflower or olive, preferably unrefined) - 80 ml.

Cooking instructions:

Pour 4 tablespoons (without a slide) of flour and yeast into a large glass of warm water, and also add the indicated amount of granulated sugar;
Wrap the container with a cloth and set in a warm place for twenty minutes;
After the specified time has elapsed, the yeast will activate and rise. You need to pour the remaining flour into a saucepan or bowl, then add the diluted yeast. You also need to flavor the future dough with vegetable oil and salt. Mix all the resulting components and start rolling;
Knead the raw material until it becomes dense and tight. The finished raw material should become plastic and stop sticking to your hands;
Cover the ball rolled from the mass with a cloth and put it again in a warm place to approach. Then knock it down and start cooking the dish for which raw materials are provided.

Such a dough should be prepared immediately before preparing the dish itself, because if it is idle for a long time, it will begin to dry out and lose all its properties.

Pizza dough

This raw material option is ideal for the basis of a real Italian pizza. It will require all the same components, only in different quantities.

To prepare it, proceed as follows:

Pour a little warm water into two glasses, so that it reaches the middle of a standard container (or a little more, but not much);
Enter the yeast into one glass and mix thoroughly so that it is completely dissolved in water;
Pour a tablespoon of sugar and two or three teaspoons of salt without a slide into another glass, also stir as intensively as possible. Add a few tablespoons of olive oil here and shake the mass until a bubbly suspension is obtained;
Pour three cups of flour into a bowl;
Combine the contents of two glasses together and mix again;
Pour the mixture into the flour and start kneading the dough. If the flour is not enough, and the raw material becomes too sticky, you can add another half a glass. After kneading the dough, put it in a warm place under a towel for half an hour.

Pizza on such raw materials turns out to be incredibly tasty and refined.

Cookies for diet or fasting

We offer you a variant of biscuit dough, which is suitable for both those who are on a diet and those who follow a fast.

It is difficult to imagine the life of a modern person without a test. Without it, bread, various pastries, many confectionery and pasta products are not made. It contains fats, carbohydrates, proteins, salts, acids and other substances useful to humans. The most popular types are butter and yeast.

If you need a sweet treat

To get very tasty, soft and fragrant buns, pies and pies with sweet filling, you need in the dough muffin. This is the general name of its components that enrich the taste and nutritional values of various types of pastries.

Goodies may include:

Fats in the form of pre-melted butter and margarine and vegetable oils
Milk and dairy products
Eggs, a pasteurized mixture of egg yolk and white called melange, and egg powder
Sugar, as well as honey, molasses and other substances containing sugar
Dried fruits, raisins, nuts, seeds, spices and other additives to improve taste.
Baker's yeast.

Fats make the dough soft, eggs give it splendor. Yeast, being a biological baking powder of the dough, increases its volume and makes it porous. Sugar, in addition to sweetness, is a nutritious material for yeast and creates an attractive appearance for the crust. It works most effectively when pureed with an egg. It is considered to be a rich dough in which the total content of fats and sugar is about one and a half ten percent of the mass of flour.

Dough for pastries can be not only yeast, but also without yeast. It's called insipid.

To properly prepare pastry, it is important to determine the right amount of its components. The main one is flour, an excessive amount of which usually leads to an excessive density of the dough and the loss of many of its advantages. To get a tasty and airy product, you should try to feel in time when the dough becomes light, at the same time, remaining a little sticky. Everything that goes to the preparation of pastry should have the temperature of kitchen air.

There are many recipes for such a text. They can be found in a variety of sources, from your grandmother's records to special sites on the Internet. One of the most common is offered below. First of all, you should prepare the working area and everything you need to create the dough. This is usually six hundred grams of flour, half a liter of milk, one hundred grams of margarine and butter, five eggs, half a teaspoon of salt, 50 grams of yeast, a quarter kilogram of sugar. All this is best distributed in advance in separate containers for ease of use.

First you need to knead the dough, which is a spoonful of flour and sugar dissolved in milk. Salt is added to the same bowl. Stir until the state of sour cream of medium fluidity. After that, the mixture is sprinkled with a little flour, the container is closed with a clean towel and placed in a warm place for an hour.

At this time, the following preparations are made:

Margarine and butter are melted and placed on a plate at room temperature.
Eggs are ground with sugar to get a uniform mixture.
The remaining flour is sifted.
Clean the table sprinkled with flour for kneading the dough.
Control the moment when the risen dough begins to fall.

Immediately you should gradually add the pounded eggs, sifted flour, margarine-butter mixture and mix it all. The resulting dough from the bowl is laid out on the table and thoroughly kneaded for about twenty minutes. After that, it is put in a bowl, covered with a towel and left to ripen for a couple of hours. An indicator of its readiness is elasticity and softness. It shouldn't stick to your hands.

How is yeast prepared

Yeast dough is used for baking many types of bread, fried pies, whites, etc. It can also be prepared using the sponge method when preparing for more rich products. In fact, it needs water, flour and yeast. The recipe for a particular product may include the addition of muffins.

At the same time, the proportions of some ingredients are sharply reduced. Yeast and milk (yogurt, kefir) will need half as much as for butter. The amount of sugar is limited to one and a half tablespoons, the number of eggs - one piece. A tablespoon of vegetable oil can be used.

To prepare a dough for yeast dough, you need to heat all the prepared liquid (water, milk, yogurt) in a large container. Add a teaspoon of sugar and yeast there. Mix everything thoroughly and, covered with a towel, leave for 30 minutes in a dark place. Then add half of all the flour and a teaspoon of sugar. The mixture is thoroughly stirred, covered with a towel and set to rise for about forty minutes.

Kneading is done in the same way as for sweet dough. Flour is added to the finished dough in small parts, so as not to miss the moment when the dough starts to come off your hands. Well-kneaded dough is placed in a container, greased with vegetable oil or sprinkled with flour. Covered with a towel, it should rise in a warm place. Within an hour, it can increase in volume at least twice. Then the risen dough should be kneaded a couple of times until it reaches elasticity and loses stickiness.

It can prepare in a safe way. It usually involves dissolving sugar and salt in warm water or milk. Then eggs are added and flour is poured. may be added during mixing. vegetable oil. Well-kneaded dough is covered with a clean napkin and left for fermentation in a warm place for 3-4 hours. To enrich it with oxygen and remove excess carbon dioxide, it is punched a couple of times during this time when it rises.

What are the similarities and differences

Thus, flour, yeast and other components are used to prepare both rich and yeast dough. Both that and another provides basically a sparse way of creation of the test. However, both can be done without sourdough.

In yeast dough, the proportions of rich components are much less than in rich ones. It contains a minimum of fats, eggs and egg products, sugar, dried fruits, raisins and similar additives. Moreover, an increase in their number can lead to yeast inhibition and a loss in the quality of the dough for baking.

The airy, melt-in-your-mouth sweet dough can be unleavened and yeasty; it is used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling. From the dough, which is called patty, products of various shapes and sizes are formed, after which they are baked in the oven. A few simple recipes will help you make delicious pastries and turn a boring tea party into a family ceremony.

How to make sweet dough

Sweet rich yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson liked to indulge in so much, is distinguished by a high content of baking - sugar, eggs, butter, sour cream or milk. Before preparing the dough, make a dough and leave it in a place protected from drafts. In a separate bowl, mix other ingredients, combine with dough and knead the dough.

Sweet dough recipes

Butter is considered one of the most high-calorie types of dough. There are many options for making muffins with any fillings, but not everyone gets the dough for sweet buns the first time. In order for the finished dish to be no different from colorful photos from culinary magazines, it is important to strictly follow the recommendations. Desserts and pastries love precision, so you need to add as many grams of flour, yolks, margarine as required by the recipe.

For buns

Cooking time: 3 hours 30 minutes.
Number of servings: 15 persons.
Cuisine: international.

Sweet buns are good even without filling. They are served with tea, for breakfast with a glass of cold milk. To make sweet pastries brown and not turn jet black, you can cover them with parchment paper. The dish will be tasty and snow-white in the fault, if you give preference to premium flour. It is believed that the process of preparing the dough requires a special attitude, so it is not recommended to quarrel, shout and be in a bad mood.

Ingredients:

wheat flour (highest grade) - 550 g;
milk - 250 ml;
sugar - 120 g;
butter - 60 g;
chicken eggs - 2 pcs.;
yeast - 1 tsp;
salt - 0.5 tsp;
vanilla (pod) - 1 pc.

Cooking method:

Sift flour. If you don't have a scale, use 2 cups of flour, then add as needed.
Add yeast, salt, sugar.
Heat milk, add vanilla seeds. Cool down. Crack an egg.
Break the second egg, separate the yolk from the protein. Mix the yolk with a spoonful of vanilla milk, put in the refrigerator. Add protein to milk. Whisk.
Make a well in the flour, pour in the milk-egg mixture. Mix.
Melt the butter, add to the dough base. Knead for 10 minutes. The dough may be slightly sticky to your fingers. If it turns out liquid, add the rest of the flour.
Roll up a ball, put in heat for an hour. Punch down, remove again for an hour. It should rise and increase by 2-2.5 times. Knead the dough again.
Divide into 15 pieces, make balls or roses.
Transfer to a baking sheet. Cover with a napkin, let it brew for 40 minutes. Lubricate with milk-yolk mixture, sprinkle with sugar.
Bake buns for 30-45 minutes (180-185 degrees).

For pies

Servings: 10 persons.
Purpose: baking, for tea.
Cuisine: international.
Difficulty of preparation: difficult.

Butter pies with a sweet filling are a hearty dish that many associate with a vacation in the village with their grandmother. They are prepared from available products and are delicious in combination with natural juice or steamed warm milk. Such pastries go stale quickly, it should be stored in the refrigerator. Before you cook rich yeast dough for pies in the oven, you need to close all the windows - it does not tolerate drafts.

Ingredients:

wheat flour (highest grade) - 3 tbsp.;
milk - 3/4 tbsp.;
sugar - 6 tbsp. l.;
butter - 75 g;
chicken eggs - 3 pcs.;
dry yeast - 2 tsp;
salt - to taste;
apples - 400 g.

Cooking method:

Prepare steam. Pour yeast and 2 tablespoons of sugar into milk. Stir until dry ingredients are dissolved.
Enter 2 eggs, mix.
Soften butter. Enter into the steam.
Pour in the flour. Knead with your hands until the pastry dough is smooth. It should turn out more abruptly in order to hold the filling. Roll into a ball, cover, leave warm for an hour.
Wash the apples, remove the cores, chop. To make the pies beautiful in the cut, the fruit should be cut into cubes or slices. Add the remaining sugar, mix. If apples darken quickly, drizzle with lemon juice.
Divide the dough into 10 parts, roll out each or knead by hand until the state of the cake. Put the filling, form pies.
Arrange on a baking sheet, brush with egg.
Bake for 25-30 minutes (200 degrees).

For pies in the oven

Cooking time: 1 hour 40 minutes.
Servings: 12 persons.
Purpose: baking, for tea.
Cuisine: European.
Difficulty of preparation: medium.

Ingredients:

wheat flour (highest grade) - 450 g;
milk - 250 ml;
apricot jam - 150 g;
sugar - 5 tbsp. l.;
vanilla sugar - 10 g;
butter - 50 g;
refined sunflower oil - 50 ml;
chicken eggs - 1 pc.;
yeast - 10 g;
salt - 0.5 tsp.

Cooking method:

Before you prepare a rich pie, make a dough - heat the milk, pour in the yeast, sugar. Stir, leave for 10 minutes. The amount of yeast may vary, depending on the species.
Enter salt, vanilla sugar, sunflower oil. Melt butter, add to yeast. Pour in the flour.
Knead the dough. Form a ball, put in heat for an hour. The baked goods rise very quickly.
Divide the ball into 2 parts. Roll out the first into a thin, but not transparent layer, shift into a mold.
Cover the layer with jam. Homemade spreads easily and is evenly distributed with a spoon. Store thicker, it can first be cut with a knife into plates or cubes.
Roll out the second layer, cut into strips with a curly or kitchen knife. Form a lattice over the jam. Fix the edges. Due to the absence of eggs, the rich cake does not get stale for a long time.
Beat the yolk, grease. Leave for half an hour.
Bake for 40-45 minutes (175-180 degrees).

For Easter cakes

Cooking time: 2 hours.
Servings: 12 persons.
Calorie content of the dish: 330 kcal per 100 g.
Purpose: baking, for tea, for the holiday.
Cuisine: Orthodox.
Difficulty of preparation: difficult.

Easter is a bright holiday during which Orthodox housewives can compete with each other in the art of baking Easter cakes. Even experienced chefs do not always know how long it takes for yeast to ferment, how to knead the dough and at what stage to add baking. It is easier to buy a finished product in a store than to bake on your own. There are recipes with step-by-step photos that will help you easily determine the readiness of the dough and add such an amount of muffin that the homemade muffin cake turns out perfect.

Ingredients:

wheat flour (highest grade) - 4 tbsp.;
baked milk - 1 tbsp.;
sugar - 3/4 tbsp.;
vanilla sugar - 10 g;
cinnamon - 1 tbsp. l.;
butter - 100 g;
olive oil - 2 tbsp. l.;
chicken eggs - 4 pcs.;
pressed yeast - 50 g;
raisins - to taste;
candied fruits - to taste.

Cooking method:

Warm up the milk. Add some sugar.
Add yeast to milk mixture. Stir, leave for 10 minutes.
Separately beat the remaining sugar with eggs, cinnamon, vanilla sugar.
Add butter, olive oil, mix.
Introduce suitable yeast. Stir.
Pour raisins, candied fruit.
Enter flour. If the consistency and amount of muffin do not suit you, add a little more flour.
Grease the molds, fill up to the middle. Cover, leave for an hour.
Lubricate the surface with yolk.
Bake for about an hour (180 degrees). After cooling, decorate the rich cake with icing or powdered sugar.

With dry yeast

Cooking time: 1-1.5 hours.
Number of servings: 15 persons.
Calorie content of the dish: 240 kcal per 100 g.
Purpose: baking, for tea.
Cuisine: international.

Ingredients:

wheat flour (highest grade) - 500 g;
milk - 1 tbsp.;
sugar - 1 tbsp.;
margarine - 100 g;
vegetable oil - 1 tbsp. l.;
chicken eggs - 2 pcs.;
dry yeast - 1 tbsp. l.;
fresh cherries - to taste.

Cooking method:

Make a dough for butter pies - add a little flour and sugar to the milk, add dry yeast. Let come.
Remove margarine and eggs from the refrigerator. It is better to do this in advance, because yeast starters do not perceive cold ingredients well.
Beat eggs into the mixture, add soft margarine.
Knead the dough.
Without standing, divide into portions. From each form a cake, put a pitted cherry, fix. If the cherry is too sour, it can be sweetened.
Arrange in rows on a greased baking sheet.
Bake for about 30 minutes (90 degrees).

On live yeast

Cooking time: 3 hours 15 minutes.
Servings: 12 persons.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: baking, for tea.
Cuisine: international.
Difficulty of preparation: easy.

The taste of rich pastries largely depends on the type and quality of yeast. Experienced housewives prefer live yeast, rather than dried or granulated. They are sold in briquettes, have a shorter shelf life, but contain active microorganisms, due to which the dough is more fluffy, ripens faster. If the dough for a rich pie begins to tear, you can add a little warm water to it, if sticky - a spoonful of flour.

Ingredients:

wheat flour (highest grade) - 1 kg;
milk - 500 ml;
sugar - 5 tbsp. l.;
margarine - 150 g;
salt - 1/2 tbsp. l.;
chicken eggs - 3 pcs.;
vegetable oil - 1 tsp;
sesame - to taste;
live yeast - 25 g.

Cooking method:

Dilute some sugar with warm milk.
Mix yeast with a couple of tablespoons of flour, add to milk. Mix and keep warm.
Whisk the eggs with the remaining sugar. Mix with dough for rich pastries.
Add margarine to the milk-egg mixture.
Add salt, flour. Knead.
Pour a spoonful of vegetable oil into a deep bowl, grease the bottom and edges. Transfer the dough. To prevent it from crusting, use cling film.
Let it come up twice warm.
Divide into equal parts. Make balls, brush with egg, sprinkle with sesame seeds. Transfer to a baking sheet, leave for half an hour.
Bake round buns for 15 minutes (250 degrees).

On the water

Cooking time: 2 hours 15 minutes.
Servings: 12 persons.
Calorie content of the dish: 250 kcal per 100 g.
Purpose: baking, for tea.
Cuisine: international.
Difficulty of preparation: easy.

There are many advantages to baking on water. This is ideal for those who are lactose intolerant for a number of reasons, and a real salvation for those with a sweet tooth when you want something special, but there is no milk in the refrigerator. If the finished pies do not move well from the baking paper, water will come to the rescue - the pastries must be removed from the baking sheet along with the parchment and briefly put on a wet towel.

Ingredients:

water - 500 ml;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
chicken eggs - 3 pcs.;
vegetable oil - 6 tbsp. l.;
poppy food - to taste;
yeast - 10 g.

Cooking method:

Beat 2 eggs with salt and sugar, add warm water.
Sprinkle dry yeast over flour. Mix. Add to water, knead.
Add vegetable oil to the dough.
Roll up a ball, cover. Leave warm.
After an hour, divide into 12 parts, roll a round bun from each. Transfer to a baking sheet, leave for half an hour.
Whisk an egg. Using a silicone brush, cover the surface of pastries, sprinkle with poppy seeds.
Bake for 25-30 minutes (200 degrees.)

On kefir

Cooking time: 3 hours.
Servings: 10 persons.
Calorie content of the dish: 260 kcal per 100 g.
Purpose: baking, for tea.
Cuisine: European.
Difficulty of preparation: easy.

Kefir is a useful sour-milk product, which acts in an ensemble with sweet rich pastries in two versions. The first is that they are pleased to drink a still warm bun, recently taken out of the oven. Second - it is one of the main components for a good dough, which helps the dough to rise high and fill with air bubbles.

Ingredients:

wheat flour (highest grade) - 800 g;
kefir - 500 ml;
sugar - 4 tbsp. l.;
salt - 1 tsp;
chicken eggs - 2 pcs.;
vegetable oil - 80 ml;
poppy food - to taste;
fresh yeast - 40 g.

Cooking method:

Warm up kefir. Introduce yeast, a couple of tablespoons of sugar.
Add some flour to the mixture. Mix, leave for 15 minutes.
When the dough is suitable, beat in the egg, add salt, the remaining sugar, vegetable oil.
Enter flour. The dough should not be too tight - otherwise, the pastry will be clogged, heavy.
Divide into 10 parts, leave for an hour. Punch down, leave again for half an hour. Divide each piece into 3 parts, roll into identical sausages with your hands, braid pigtails. Transfer carefully to a baking sheet.
Lubricate with yolk, sprinkle with poppy seeds.
Bake rich pigtails for 15-20 minutes (180 degrees).

On dough

Cooking time: 1 hour 45 minutes.
Servings: 16 persons.
Calorie content of the dish: 200 kcal per 100 g.
Purpose: baking, for tea.
Cuisine: European.
Difficulty of preparation: easy.

Ruddy buns are equally good with hot sweet tea, cold milk, freshly squeezed fruit juices. To make them tall and light, like fluff, it is necessary to observe the proportions, prepare the dough correctly and not keep it in a too warm place - yeast microorganisms can die at temperatures above 38 degrees, and are active already at 10 degrees.

Ingredients:

wheat flour (highest grade) - 700 g;
milk - 180 ml;
water - 180 ml;
sugar - 100 g;
salt - 1 tsp;
chicken eggs - 2 pcs.;
butter - 100 g;
dry yeast - 5 tsp

Cooking method:

Add water, sugar, salt to milk. Warm up over medium heat.
Remove from stove, add yeast.
Beat eggs, add to mixture.
Make a hill of flour, form a depression. Pour in milk with yeast. Cover and leave for half an hour without stirring.
Add melted butter. Mix. Let rise twice in warmth for 30 minutes.
Divide the dough into 16 parts, roll each into a ball. Put on a baking sheet, grease with yolk.
Bake buns for 15-20 minutes (200 degrees).

Video

The meaning of the word comes from the word "flavor"

"Viennese muffin" or "Viennese pastry" (fr. viennoiserie) The French traditionally refer to products made from puff yeast dough, but more and more they include any bakery pastries that can be served with breakfast or tea.

Notes

Wikimedia Foundation. 2010 .

See what "Butter dough" is in other dictionaries:

For pizza dough, an intermediate product in baking, lamb, confectionery and pasta industries, as well as in the preparation of flour products at home, formed by mixing flour, water, yeast, salt, sugar, oil, etc. ... ... Wikipedia

DOUGH, dough, pl. no, cf. 1. A thick mass of flour mixed with water, milk or other liquid. Bread dough. Sour dough. Fresh dough. Sweet dough. Puff pastry. Pancake dough. Dough for noodles. Knead the dough. Knead the dough. 2. transfer ... Explanatory Dictionary of Ushakov

Wed (press, squeeze?) flour thickly mixed with water, milk, or other moisture. Bread dough, rich, flannel; sour, fresh dough. Malted dough is also eaten raw, and Kaluga dough is famous. The dough is residential, sour, fermented. Knead the bread dough... Dahl's Explanatory Dictionary

Dough- 1) A thick mass of flour mixed with water or milk. According to the method of preparation, sour and unleavened tarts are distinguished. Sour tarts (butter, bread) tarts based on sponge, yeast, or sourdough (a piece of old fermented bread). Unleavened T. is prepared without dough. T. for… Russian humanitarian encyclopedic dictionary

BUT; cf. 1. A viscous mass of various densities obtained from flour mixed with water or milk. Yeast, puff, shortbread t. Butter, fresh t. T. on water, on kefir. T. for pancakes, for pies. Knead, knead t. Put t. (kneading, ... ... encyclopedic Dictionary

dough- a; cf. see also testyanoy 1) A viscous mass of various densities obtained from flour mixed with water or milk. Yeast, puff, shortbread those / one hundred. Butter, fresh te/hundred. Those / one hundred on the water, on kefir. Te/hundred dl… Dictionary of many expressions

Main ingredients: flour, yeast, warm milk, butter, sometimes eggs, salt. Norms: for 1 kg of flour 40 45 g of yeast, 1.75 2 cups of milk, 4 tbsp. tablespoons of melted butter (butter, vegetable, most often mutton fat), 1 egg ...

Yeast dough intermediate; dough made from flour, water and yeast. Salt, sugar, milk, fat and fruits are added depending on the final product. Yeast dough products are baked in an oven or in fat, over steam or hot water ... Wikipedia

Main components: flour, milk, eggs, butter (melted, vegetable, but most often melted mutton fat), salt. Norms: for 1 kg of flour 2 cups of milk, 1 egg, 1 tbsp. a spoonful of oil, 2 teaspoons of salt. Replacement rates: 2 cups ... ... The Great Encyclopedia of Culinary Arts

Books

Modern baking. Cupcakes, cookies, bread, puff and pastry. 30 hits for pastry shops, Elena Shramko. Today, the topic of baking is more relevant than ever. Guests of cafes, patisseries and restaurants want fresh croissants, fragrant muffins, delicious eclairs and a lot of delicious cookies. But, alas, far from...
Modern baking. Cupcakes, cookies, bread, puff and pastry. 30 hits for confectionery, cafes and restaurants from Elena Shramko, Shramko Elena Vasilievna. Today, the topic of baking is more relevant than ever. Guests of cafes, patisseries and restaurants want fresh croissants, fragrant muffins, delicious eclairs and a lot of delicious cookies. But, alas, far from...