How to make a yeast dough

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How to make a yeast dough?

Yeast dough is great for bakingpies, kulebyak, rolls. But the mistresses often complain that it does not always work. Nobody wants to endure failures in the culinary field, but everything can be changed, you just need to follow the technology of cooking.

How to make a yeast dough?

For the preparation of a yeast test, the following products will be needed:

  • 500 g of flour;
  • 250 ml of milk;
  • 1 yeast stick;
  • 10 g of sugar;
  • 50 ml of vegetable oil;
  • 2 eggs;
  • a pinch of salt.

First cut the yeast into small pieces, sprinkle them with sugar and place inYeast doughwarm place. Half an hour later they must start bubbling; if this did not happen, then it's bad yeast, the dough will not rise on them, so it's better to put new ones. To approach the yeast, add eggs, milk, vegetable oil, salt. Then sift flour, pour into the resulting mass of 250 g. Mix the dough, gradually adding the rest of the flour. The dough should be kneaded until it begins to go away.

After that, put the dough in a bowl and place it on thehour in warm water to make it come up. After this time, take the dough that came up and mix it again. Then put it in heat for 1.5 hours, so that it again comes up. During this time, the test volume should increase by about two times. Approached dough should be dented, lightly sprinkled with flour and roll.

Since making a yeast dough is the mostthey want a faster meal, they use a food processor. However, it is better to mix it with your hands, then it will turn out to be airy. Of course, this will take more time, but the result is worth it.

Recipe for puff yeast dough

And how to make a yeast puff pastry? After all, it produces excellent slivers with a variety of fillings: braids, tongues, samsa, khachapuri, tubules. It takes a long time to prepare it, but the household will be delighted with the culinary delights. So, to prepare a puff yeast dough, you need the following ingredients:

  • 2 kg of flour;
  • 25 g of active dry yeast;Yeast dough
  • 100 g of sugar;
  • 350 ml of milk;
  • 2 eggs;
  • 10 g of salt;
  • 20 g of vanilla sugar.

For the oil layer, the following products will be needed:

  • 400 g of oil;
  • 200 g of flour.

You will also need two rectangular sheets of parchment paper.

Mix the softened butter with flour,bring the mixture to a uniform consistency. Now put the mass in the center of the parchment and form a rectangle out of it, the size of which should be about a third of the sheet. Then wrap it in paper and put everything in the refrigerator. While the mixture cools, you can prepare the dough. To do this, take a large bowl and mix 750 grams of flour and dry yeast.

In another bowl, mix milk, salt and sugar. Heat on medium heat this mixture to 40-45 ° C. Now it is added eggs and vanilla sugar, everything is mixed well and sent to a bowl with flour and yeast. Mix everythingYeast doughingredients to obtain a homogeneous mass. Add the rest of the flour, knead the dough. At the end of the batch it should turn out to be smooth and soft. Now divide it into two parts, cover with a package and put it in a warm place. In an hour it should double.

After this time, take out the dough androll out each piece. Remove the oil from the refrigerator and place it on one of the layers. Another layer cover the oil and pinch the edges of the dough. Then fold the rectangle three times and repeat rolling the test again, then fold it again three times. After that, put the dough in a bag and send it to the refrigerator for half an hour. As soon as this time passes, you can prepare samsa, tongues or puffs from it.

Recommendations for the preparation of yeast dough

To understand the process of yeasttest, you can watch several videos. Perhaps, they will be able to draw a lot of useful advice. So, if the dough badly approaches, fault to all non-observance of a temperature mode. It is important to remember that yeast growth occurs at a temperature of the order of 40-42 degrees. Also they must be necessarily fresh. These two secrets are the guarantors of a good yeast test.

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