Types of dough. Types of Yeast and Puff Pastry

How varied are the dough dishes, in which the main ingredient is flour! These are air bread and delicious cakes, thin pancakes and cream cakes, curd dumplings and crispy cookies ... You can list endlessly. Consider what types of dough are and what are their main features. We will tell you more about yeast and puff pastries.

What are the main types of dough is divided into?

Any flour product is characterized by characteristic signs and features. From what dough the dish is prepared, its appearance and other distinctive properties depend. For example, everyone knows that airy and light buns are made from yeast, and friable cookies are made from shortbread mixture. We list the main types of test that are popular:

- yeast;

- biscuit;

- flaky;

- shortbread;

- choux;

- dumplings;

- pancake.

All these names are familiar not only to experienced housewives, but also to beginner culinary specialists. But, besides them, very often they prepare other types of dough to get well-known and favorite dishes:

- cheburechnoe;

- waffle;

- cottage cheese;

- gingerbread;

- cupcake.

Before starting work, it is important to understand due to the presence of which products the dough acquires characteristic properties. Given this when kneading, you can easily cook the desired dish.

The dependence of the properties of the test on its composition

To obtain different flour products, masses are kneaded that are different from each other in the amount of a particular product. Let us analyze the dependence of the properties of the test on its composition using some examples.

Types of Yeast Dough

A cooking option involving a fermentation process is perhaps the most popular and often used. Without a doubt, the main product obtained from yeast dough is bread. What makes it so light and soft? It is all about alcoholic fermentation, which results in the release of carbon dioxide, which gives airiness to the mass. The technology for preparing yeast products may be different. Consider what types of test are in connection with this.

- Opaque. The work of preparing the dough involves two steps. Initially, the dough is made of half flour and all the liquid. After waiting a certain time, the yeast dough is kneaded from the resulting bubble mass and allowed to rise twice.

- Safe. This is a faster way to cook. All products are combined in stages and get a soft and light dough for subsequent fermentation, modeling and baking. This technology is most suitable for small products.

Secrets of making yeast on dough

All types of dough with fermentation require a very long preparation. This is especially true for the sponge method. Typically, yeast is first bred in a small amount of warm water with added sugar. After that, add flour until the dough, by consistency, resembles a very liquid sour cream. Cover with a lid or cling film by placing the dishes with the dough in a warm place or wrapping them. After 25-30 minutes, a bubble cap forms on the surface. After that, the remainder of the liquid base, melted margarine, sour cream, eggs, sugar and other components specified in the recipe can be introduced into the dough. Do not pour a lot of flour so that the mass does not lose its lightness and airiness. After kneading, allow the mass to brew until doubled in volume, and then, laying out on the table, thoroughly knead. Yeast dough is usually allowed to come up a couple of times. If it turned out a lot, and sculpting products takes some time, put the rest in a cool place to slow down the fermentation process. Also remember to let the dough rise before baking.

Types of Puff Pastry

Despite its high calorie content, many people like this dough. Puff pastries are distinguished by the fact that it is light, crunchy and very tasty. These are sweet cakes, and cream cakes, and snack cakes. And how can you not mention sausages in the dough or sugar puff pastry? To obtain various flour products, there are two main methods of kneading: yeast and fresh. But in any of the proposed options, a phased reusable layer of rolled seams with fat or oil, alternating with mandatory cooling, is necessarily provided. In addition to the two main ones, there are other different types of dough: beer, cottage cheese, cream, etc. Each of them has its own special taste and characteristic differences. But, despite the diverse composition, to obtain these masses requires special skill. Let's take a closer look at all the secrets of getting puff pastry. Not knowing them, even an experienced hostess does not dare to cook delicious pastries at home.

What are the features of making puff pastry?

The technology provides for the division of work into two stages.

First one . Getting the test foundation. If you plan to bake unleavened cookies or cakes, then you need to knead the flour mass, as on dumplings or noodles. It is best to use milk or a 1: 1 mixture instead of water. With a partial replacement of the liquid with egg yolks, the taste will become much more tender. But still, these types of products from puff pastry, despite the presence of many thin layers, will not be too lush and airy. Therefore, most often they use a yeast base prepared in a steamed or non-steamed way. Before the start of the second stage, it must be cooled. Otherwise, the fat component will not become a layer, but will be absorbed into the dough.

Second one . Layer of oil. The appearance and taste of baking depends on the quality of the implementation of this stage of work and the skill of the master. Everything has a special meaning here: oil temperature, layer thickness, number of layers, degree of expansion. After all, it’s worth a little to break the technology, and the dough can begin to break into loose pieces or literally melt in your hands. Therefore, strictly follow the recipe and all the recommendations.

How to cook fresh puff pastry?

Before starting kneading, it is worth considering that for the layer you will need as much oil as flour for the dough. Pour cool water into a bowl, pour salt and a little citric acid. Then beat the eggs into the mixture and start adding flour quickly, kneading the dough until a sufficient mass is obtained. After the mixture begins to separate from the hands, put it in a bowl and place in a cold place for at least half an hour. After the specified time, roll out a piece in an even layer and put a flat chilled layer of oil in its center. It is important to choose the optimal temperature ratio of the two masses. If the oil is too solid, it will not be possible to evenly distribute it on a test basis. In the case of excessive softness, it can be squeezed out when rolling out. Cover the oil on all sides to form a rectangle and roll the formation. Then lay only the sides up and repeat the procedure. After cooling and re-rolling, lay on top the sides with open sections. Alternate the steps of placing the dough in the refrigerator and rolling. Unleavened dough usually has about 150-200 layers. Before baking, try to spend as little time as possible on the modeling so that the semi-finished products do not overheat and lose their shape.

Try to cook these types of dough, and also learn other technologies for baking delicious flour products!