Yeast dough is tasty, healthy and, most importantly, economical. With settling, it increases in volume several times. Thus, spending very few products, we get a large number of rolls, pies or bread.
The technology for making yeast dough is quite simple. For the mass to rise and grow, you need to wake up the bacterial culture. That is, you need to create suitable living conditions for the yeast.
They are poured with warm water. But then the dough comes out too bland. It is suitable for bread, but not for festive pastries. You can pour yeast into milk. But fat is a little different from the environment that bacteria love. Sour milk products are the golden mean here.
Yeast dough mixed with yogurt is very elastic, delicate, it rises very well, and baking has a rather interesting taste. In addition, the products do not stale longer.
But where to get the right yogurt? In this article, we will pay a little attention to this issue. We will also tell you what you can cook from dough on a sour milk. Photos will make the process more understandable.
How to make yogurt from milk
You can, of course, purchase a store product. But he is too much like fat-free kefir. Many housewives mistakenly call sour milk curdled milk. But these are two completely different drinks.
Yogurt is a specially fermented milk. Sour product - sour, with an unpleasant odor, as they say, for an amateur. And yogurt is tender, with a light creamy aroma. It is useful for both children and the elderly.
She perfectly quenches thirst, relieves heartburn. And it tastes like liquid cottage cheese. Here is the first and most successful way of making yogurt from milk.
- Thoroughly wash the enameled dishes.
- Pour in a liter of fresh milk. Long-term storage products, low-fat options and drinks for people suffering from lactose intolerance are not suitable in this case.
- We boil milk. Cool to room temperature (about 25 degrees).
- Add four tablespoons of fat sour cream. Mix thoroughly.
- Close the saucepan tightly and place it in a bowl of warm (25-30 degrees) water.
- Soak for several hours. We periodically add hot water to maintain the desired temperature balance.
Another way
You can very quickly make sour milk from home, if you have sourdough. It may be yogurt, but it should be without artificial fillers.
- We boil one and a half liters of milk, removing the foam.
- Cool, but, unlike the first method, up to 40 degrees. This is when the finger is hot, but not so that it burns.
- When the milk has cooled to the temperature we need, add a tablespoon of sugar and the same amount of sourdough.
- Mix and immediately pour into jars. We cover these glass containers and wrap them in a blanket.
- We place it in a warm place, for example, near the battery, and leave it to cool completely.
You can make yogurt without sugar in the same way. But in this case, you need to increase the proportion of leaven. A liter of milk will require a glass of fatty natural yogurt without flavoring additives.
The basic principles of yeast dough
As you can see, making yogurt from milk is very simple at home. This healthy product can be consumed as a drink. You can also use yogurt for making pancakes, pancakes, dumplings, dumplings.
But this article is about the yeast test. It requires the cook more time and effort than biscuit or sand. Let's take a closer look at the technology of making yeast dough. First you need to say that it is unobtrusive and rich.
From the first type of dough, bread, pies, pizza are baked. Buns and crumpets require a sponge. Below we give a recipe for baking on yogurt. The whole process of preparing the dough consists of the following phases:
- yeast activation
- proofing in a warm place
- adding other ingredients and kneading,
- another proofing to increase the volume,
- the formation of products (at this stage, the pies are filled with filling),
- third proofing
- baking.
Butter dough has one more, additional phase - cooking dough. In fact, this is the same yeast activation, but in a sweeter and greasy environment.
Step One: Yeast Activation
Bacterial culture is sold both fresh and pressed, and even dried. It is necessary to strictly observe the proportions, because if there is little yeast, the dough will not rise. If a lot, baking will have an unpleasant smell.
Based on 500 grams of flour, you should take 10 grams of dry yeast or 15-20 g of fresh. There are several ways to activate a bacterial culture. Some recipes recommend dissolving the yeast in 50 milliliters of warm (36 degrees) water. Others advise pouring them in yogurt.
In order for bacteria to work faster, you need to heat the fermented milk product and mix it with sugar. There is a recipe when you do not need to add liquid at all. It is enough to grind fresh yeast with two pinches of sugar.
If you are thinking about how to make yeast dough for pastries in a steaming way, you need to slightly heat the whole yogurt (half-liter), mix with 2-3 teaspoons of sugar and a pinch of salt, add yeast and a small amount (handful) of sifted flour.
Step Two: Fermentation
We have created a good environment for yeast to live. Now it remains only to wait until the bacteria begin to multiply rapidly. On yogurt, yeast dough rises much faster than on water. Indeed, in this case, lactic acid bacteria begin to act. But for the settling process to be successful, an appropriate temperature regime should be provided. Yeast love neither heat nor cold and are panicky afraid of drafts.
Therefore, it is better to put a bowl of yeast (or dough) in the bathroom, under the battery, in the oven off and the like, warm and secluded places. We learn that the activation process went well, with a lot of bubbles and a light foam on the surface.
We check it in 10-15 minutes. To make rich yeast dough on yogurt for buns or crumpets, you can let the yeast wake up in a lactic acid and sweet medium (10 min.) And only then add 2-3 tablespoons of flour. After this, you need to continue the fermentation process for another half hour.
Step Three: Kneading
If we are preparing stewed yeast dough on yogurt (for pizza, for example), we heat the fermented milk medium to 36 degrees, dissolve the salt in it and add 65 ml of olive oil (you can use any vegetable, as well as melted cream or margarine).
This cocktail is poured to yeast. Sometimes the recipe involves the use of eggs. In this case, separate the proteins and beat them thoroughly. If you enter the eggs just like that, the dough will quickly harden. Rub the yolks with salt or sugar.
We begin to sift 500 grams of flour over a bowl. Knead the dough quickly. Obtained by a tight bun, cover with a towel and put in a warm place for an hour and a half. During this time, the dough will grow two to three times in volume.
The final stage
We continue to cook yeast dough on yogurt. We take it out. It should not only significantly increase in volume, but also become gentle, airy. We crumble the bun several times so that the gases contained inside come out.
We put the dough to rest for a couple of minutes. After that we form the products. You can not only bake yeast pastry pies, but also fry them in vegetable oil. If you are going to send them to the oven, let the products stand on the baking sheet for a bit at room temperature.
So your pies will become even larger. After that, you can grease the surface of the products with yolk or tea leaves to give a glossy shine. Bake according to the recipe.
How to Make Yeast Pie Dough
Butter baking is a great addition to tea or a cup of aromatic coffee. The cooking process is simple:
- To prepare the yeast dough, sour milk (warm) is mixed with 2 tablespoons of sugar. Sprinkle with dry yeast.
- Cover with cling film, set in a warm place for a quarter of an hour.
- Enter 3-4 tablespoons of flour, knead. Leave under the film for 45 minutes.
- Margarine (150 g) melt and cool to room temperature.
- Separately, beat three eggs with 3 tablespoons of sugar and a pinch of salt.
- Pour in the margarine. Stir and introduce this mass in parts into a dough. Add portion of the remaining flour.
- We start the dough kneading. First, it will stick to your hands. But be patient and do not add flour. Gradually, the dough will become elastic and easy to use.
- We give him a rest for an hour, covering with a towel. Then we crumple and put another two times on the proofing for 30 minutes.