Many people love muffin, but do not quite know how such a dough differs from ordinary bread. Rather, the taste speaks for itself. Gentle, airy, as if a little oil products literally melt in your mouth. And stale baking is slower than regular bread. But how to achieve such a basis for our pies and rolls? You will find a selection of pastry recipes below. We immediately warn that such a basis is not always done on yeast. Many housewives, especially those with limited time, do not like to mess with this capricious colony of microorganisms. But there is also “fresh”, that is, yeast-free pastry. In this case, the role of baking powder is played by soda, slaked with vinegar, lactic acid bacteria, which are in kefir, yogurt, sour cream, or in wine and beer. We will tell you in detail about how to cook a fancy pastry in a douche and gouge-free ways. After reading this article, you will learn how to make Slavic pies and cakes, French brioche, Viennese pastries.
What is baking, and how does it differ from another test
First, let yourself a little educational program. Many recipes for butter yeast dough begin with the words: "Make the dough ...". What it is? So-called semi-finished product - the basis of the future test. Opara is always liquid and consists of yeast, warm water (or milk) and a small amount of flour. What is it for? To start the yeast activation process. Dough is also used for baking ordinary bakery products. But it is certainly obligatory if we decided to cook a baking dish. Why? We use eggs and fat in butter yeast dough, and a lot of sugar in sweet buns. All these products create a not very favorable environment for the life of bacteria. Therefore, with the help of a couple, we first activate the colony. What is the difference between fancy pastry? After all, there is a yeast base for other products. The fact is that at the stage of steaming, we introduce milk, cream or sour cream into the "semi-finished product". The fat in them is already bound, so that it does not harm the bacteria. And sugar (molasses or honey) only spur the process of reproduction of yeast. As a result, the dough rises perfectly and it turns out airy, soft and tender. Fats and sugars should be at least 14 percent of the total mass. Only such a dough has the right to be called butter. And we add these products to the dough. Such an action is called backdoor.
Very fast dough
Do you think that in order to cook rich buns, you need to spend the whole day off? You are mistaken. There is a recipe for a quick pastry test, which we apply here. He will help you out if time is running out, and suddenly you want buns or pies. The main thing is that all the ingredients are at room temperature, and the yeast is dry (they rise faster than fresh ones). A glass of milk is warmed up a little - so that the finger is warm, but not scorching hot. In a bowl, add a pack (10 g) of dry yeast, a tablespoon of sugar and a teaspoon of salt. Stir. Five minutes later, pour 180 grams of melted butter. Stir again. We begin to slowly add flour. At the same time we sift it so that it is enriched with oxygen. In total, it can take up to half a kilogram of flour. It should turn out soft, still warm, not sticky to the fingers dough. Leave him to rest for ten minutes. Now you can form products - buns, rolls, pies.
Dough for brioche. Cooking dough
Those who happened to visit France, for sure, tasted a delicious loaf of bread, sweet, tender, practically not stale. This product is called "brioche". It can be made with interspersed chocolate drops, but without any filling it is also incredibly tasty. The recipe for the brioche butter dough is quite complicated, but the result is worth the effort and time. First of all, take out a pack (200 g) of butter from the refrigerator. We need it soft, but not melted on fire. A glass of milk is heated to a temperature that is comfortable for yeast. It is 38-45 degrees. Remove the bowl of milk from the heat and add two teaspoons of dried yeast. Mix. Pour 35 grams of sugar and a soup spoon of flour. Mix again. We leave the bowl for five minutes.
Kneading dough for brioche
While dry yeast wakes up and begins to multiply in a dough, beat five eggs in a separate container. Especially not zealous - it is enough to achieve a light foam. Five minutes later we will see that bubbles appeared in the dough. This means that the yeast woke up normally and began to work. Add eggs and another 35 grams of sugar to the dough. Mix well. Now we introduce half a pack of soft butter into the dough. Then pour 300 grams of flour. Knead the sweet butter yeast dough. Gradually pour another 300 grams of flour. Knead until the dough stops sticking to the palms. This may take some time. Then add the remaining oil. Crumming again, until the fat is completely absorbed into the dough. Stubbornly continue to knead another five minutes. The dough should not only not stick to your hands, but also well behind the walls of the bowl. Only then do we cover the bun with cling film and put it in the refrigerator for four to five hours. After that, you can already form products and bake them. This dough is not only suitable for brioches. It makes delicious croissants, as well as Viennese pastries.
Butter dough for buns
First of all, prepare the dough. To do this, heat a glass of milk and breed yeast in it. Earlier we gave recipes where a dry product, a powder, was used. But now let's try to use fresh yeast. They will need more - a glass of milk 50 grams. Stir well so that there are no lumps left. We put a bowl of milk in a warm place, away from drafts. Butter dough on dry yeast rises faster. But with a fresh product, you can be sure of the result - a living culture will certainly “work”. Melt the butter or spread (150 grams) in a water bath. It is important that the fat does not boil over. Beat the egg in a cup with a fork. Add 150 grams of sugar, a pinch of salt, a bag of vanillin and butter slightly cooled to 45 degrees. Knead. Then add the egg. Sift 700 grams of flour into a wide bowl. Pour in the liquid mixture. Quickly knead the dough, cover with a towel and set in a warm place. When the base increases in size by two and a half or even three times, we crush it and form products. The buns already placed on the baking sheet should stand for a little longer before they get into the oven. They should slightly increase in size.
Water dough
Above we gave recipes in which pastry was mixed in milk. But this medium is not quite suitable for yeast. We will use milk in the pastry too, but later. In the meantime, we’ll make the dough according to the classic recipe for bread - on a glass of water. The liquid is heated, as usual, to 40 degrees. We plant 70 grams of fresh yeast, cut into slices. Pour a tablespoon of sugar and two glasses of flour. Stir and put the dough in a warm place. We heat half a liter of milk. We breed two glasses of sugar and 175 grams of butter or margarine in it. Be sure to wait until the milk reaches a temperature that is comfortable for yeast. And only then, in a thin stream, pour it into a bite. Gently mix with a wooden spatula or hand. Beat three eggs in a separate container. Put them in the dough with a bag of vanilla sugar and a teaspoon of salt. We begin to sift the flour. She should leave ten glasses. We interfere strictly in one direction with the hand. When the dough becomes elastic, grease the working surface and palms with vegetable oil, put the bun in a bowl and continue to knead. From time to time, we forcefully hit them on the table. So the flour will give out more gluten. After that, let the dough rest in a warm place under a towel for two hours. During this time, it should increase three times. We bake products for a quarter of an hour at 180 degrees.
Butter cake dough
Now consider how to make the basis for products with filling. If you want pies not only to bake, but also to fry, the dough for them should be especially fat. But we cook the dough according to the classic recipe: in a deep bowl, dissolve a bag (10 grams) of dry yeast in half a glass of warm boiled water. Add a spoonful of sugar. Mix the dough and put in a warm place without drafts for a quarter of an hour. A glass of sour cream should be brought to room temperature in advance. We drive an egg into the container, pour two pinches of salt. Pour the sour cream. Stir. Add this liquid mass to the dough. Pouring gradually a pound of sifted premium flour , knead the pastry on sour cream. We roll up the gingerbread man, wrap it in a towel and put it in a warm place for an hour and a half. During this time, you need to unroll the dough once and knead it. The base should double. Such a dough will well keep the filling inside. It is sticky and perfectly molded. If you are planning to fry pies, then you need to add a little vegetable oil to the dough.
Is baking without the use of eggs?
Many vegetarians do not know that they can also enjoy delicious lush buns. But there are recipes for butter dough, which do not include the use of eggs. True, the list of ingredients includes dairy products, in particular butter. But vegans can replace this product with margarine on vegetable fats. And the bun is as tasty and tender as the usual on the eggs. Heat up to 40 degrees a half liter of milk. Vegans can replace this product with water, but increase the proportions of margarine. We dissolve three teaspoons of natural dry yeast in milk. If you purchased a “fast” product, reduce its amount to a standard bag (10 grams).
The process of kneading vegetarian muffin
Melt 125 grams of butter or margarine in a small saucepan. And in a large bowl, where we will knead the soft pastry, sift five glasses of flour. Mix it with two teaspoons of salt, one hundred grams of sugar and a bag of vanillin. Pour dough into the dry ingredients (milk with yeast). Mix well. Pour ghee. First, knead with a spoon, and then, when the dough ceases to be too sticky, with your hands. Sometimes we raise the bun and forcefully hit them on the countertop. The process of continuous kneading should last at least a quarter of an hour. Only then will the dough become very elastic and pleasant to the touch. Put two tablespoons of flour on the table. Continue the batch until the dough has completely absorbed it. Grease a large bowl with vegetable oil. Put the bun there. Cover with cling film and leave it warm for two hours. During this time, pastry for buns, rolls or pies should grow by half. When this happens, move the bowl with the bun, without removing the film, to the refrigerator. There, you need to spend four hours there, or even better, a night.
How to work with such a test before baking products
Vegetarian muffin differs from usual muffin not only in that there are no eggs in the list of ingredients. If you let the dough heat up, it will become too soft and will begin to stick to your hands. Therefore, we take out a small amount of it from the refrigerator. High-quality, well-suited dough is recognized by the fact that on its slice you will see small pimples, similar to hardened foam. In the cold, such a base is perfectly rolled and molded. Working with her is a pleasure. The dough perfectly holds the filling, and the edges of the pies are well plucked. But it should be remembered that products need to be formed smaller. When we place them on a baking sheet, the test will need to be given two hours to heat and grow another 2 times. Therefore, you need to place the pies away from each other so that they do not stick together in cramped conditions. For baking, you need to preheat the oven to 180 degrees. We cook depending on the size of the products. Buns and pies are baked for half an hour, and rolls - 40 minutes. Butter dough for pies with filling will be ready in an hour. After all, the contents, as a rule, thin the base, and therefore the product takes longer to bake.
Cooking in a bread machine
Do not neglect electric kitchen assistants. If a person invented them, then only in order to make the dishes of high quality, and the cook’s job is easier. If the bread machine, in addition to its direct function, is also able to knead the dough, let it do it! And you just put the necessary ingredients in its bowl and turn on the desired program. Which one? It depends on the brand of your unit. Here we will look at how to make fancy pastry in the Panasonic and Redmont bread machines. Pour half a glass of warm milk into a bucket. We drive in an egg (you need to hold it for an hour at room temperature before). Add 40 grams of softened oil and two teaspoons of vegetable. Do not forget to salt and pour two soup spoons of sugar. Stir the ingredients. Pour 280 grams of sifted wheat flour. And finally, add one and a half teaspoons of dried natural yeast. As you can see, the sequence of laying products in the bread machine is fundamentally different from kneading the butter dough in the usual way. However, always follow the instructions that came with your type of implement. We select the Yeast Dough program. After an hour and a half, the bread maker will knead the base for the pies and let it stand.
Kefir Recipe
Want to enjoy a soft and tender, like fluff, butter dough? Then use kefir instead of milk. The bifidobacteria contained in it will help the yeast fluff the dough even more. First we heat 300 milliliters of kefir. We breed 5 grams of dry yeast or 15 g of fresh yeast in it. Stir until smooth. Immediately add an egg, a pinch of salt, ghee (50 g) and half a glass of sugar to this mixture. Pour 550 g of flour and Mesim-Mesim-Mesim. After 10 minutes, you will get a bun that does not stick to your hands from delicious pastry. We put it in a bowl, cover it with foil and set it for an hour and a half in a warm place. And only after that we begin to form products.