Fragrant, juicy, with a beautiful golden golden crust, it is difficult to refuse such a dish. This is a favorite snack of many men who cannot imagine their life without meat.
The secret of delicious whites is not only in the filling, as many believe, but also in the dough.
In the article we will consider all the subtleties of its preparation. As well as several recipes for dough for whites, which you can easily cook at home.
How to cook
In order to prepare dough for whites, you do not need to have special skills. A novice cook will also cope with this task. The main thing is a positive attitude and a loving attitude to the process.
The fact is that if you knead the dough on whites or any other in a bad mood, it will never work. Every culinary specialist knows that the baking process is a delicate work requiring “good” hands and a good mood. Nobody has managed to explain this fact to anyone, but it’s better not to risk it, and therefore, if the day has not been set, postpone the process of kneading the dough for the whites to the next.
Essential Products
There are several test recipes for whites, each of which, following the instructions, turns out to be very tasty. The main and unchanged ingredients are flour, sugar, salt.
Often, yeast dough is prepared for whites, on kefir or on water. We will analyze in detail each of the listed.
Important! In order to make tender dough, you need to knead it well. Make sure that it rises well, otherwise the whites will not work. But do not overdo it so that the dough does not stand, otherwise it may ferment and the whites will be sour.
Yeast dough
On yeast, you should get a bubbly, tender and airy dough, which is perfect for both whites and pies.
Ingredients:
- A pound of wheat flour.
- A spoonful of dry yeast.
- A few tablespoons of sunflower oil.
- One and a half tablespoons of sugar.
- The third part of a teaspoon of salt.
- 300 grams of water.
Cooking Instructions
For kneading dough for whitened yeast, use room temperature water.
At the first stage of cooking, dissolve sugar and yeast in water.
Pour water into a deep container. Sift 5 tablespoons of flour and add to water. Stir with a whisk or mixer until bubbles form and the mass acquires a uniform consistency. After that, cover the container with a towel and set aside for half an hour in a place where there are no drafts.
When the froth cap appears, add the remaining flour. Do not forget to sift it - it nourishes the flour with oxygen, which will allow the dough to rise quickly and easily. Add salt and vegetable oil. When the consistency of the dough is thick enough, begin to knead it with your hands on a dry, clean surface, sprinkled with flour. Thanks to the butter, the dough should be tender, pleasant to the touch and elastic.
Now we again cover the dough with a towel and leave it for three hours in a warm place. It should increase three times.
Following the instructions, you will get a delicious dough for whites with a crispy crust.
Kefir dough
Using this recipe for cooking whites, you can be sure that the next day they will be tender and soft.
Ingredients:
- A liter of kefir.
- A teaspoon of baking soda.
- 100 grams of sunflower oil.
- A pinch of salt.
- 600 grams of wheat flour.
- Half a bag of dry yeast.
- A tablespoon of sugar.
Instruction manual
To prepare dough for whites on kefir, use only room temperature foods.
Pour kefir and vegetable oil into a container. Mix and send to the stove to heat up. In the process, add salt and sugar, stirring well.
Sift flour and yeast separately. Combine both ingredients. Add the resulting mixture to the kefir mass gradually, kneading the dough. As a result, it will be elastic and soft.
Remove the container from the stove and set aside for half an hour. The volume of mass after the set time should increase three times.
Then mix the dough well several times and you can cook your favorite dish.
Dough on the water
Cooked whites from the dough on water, although they will turn out to be very fresh, but at the same time they will be fragrant with a crisp.
Ingredients:
- A glass of warm water.
- A pound of wheat flour.
- One chicken egg.
- 50 grams of butter.
- 5 grams of fine salt.
- As much dry yeast.
Instruction manual
When preparing dough for whites on water, use only fresh products, which will ensure not only the quality, but also the taste of the dish.
First of all, fill the yeast with warm water, mix and set aside in a windproof place. Yeast should start to swell.
Melt the butter in a water bath and add to the yeast. After breaking the egg and add salt. Sift three and a half cups of flour and send after the rest of the ingredients. Knead the dough until it reaches a soft consistency.
We put it for one hour in a warm place. After that, sift another glass of flour and mix in the dough, then send to a warm place for only twenty minutes.
When it rises, knead well and start cooking the whites. So that the dough does not stick to your hands, moisten them with water.
Yeast dough
The yeast dough for whites is quick and tasty for those who do not have time to wait until it rises.
Ingredients:
- Half a liter of milk.
- The same amount of kefir.
- A couple of chicken eggs.
- ½ teaspoon of baking soda.
- So much shallow salt.
- A teaspoon of granulated sugar.
- 200 grams of wheat flour.
- A couple of tablespoons of flour.
Instruction manual
It takes only 20 minutes to prepare a quick test for whites.
In a separate container, mix milk and kefir. Drive in two eggs. Mix all components with a fork or whisk. After add the rest of the ingredients. Sift flour. During kneading, the dough should become soft and sticky to the hands. To avoid this, add vegetable oil. This will give it elasticity and it will no longer stick to your hands. This process will take no more than 10 minutes.
Take it to a warm place for another 10 minutes to "rest".
After the dough settles, you can begin to sculpt the whites.
Unusual yogurt dough
Cooking yeast-free dough with yogurt is very fast. Following all the instructions, it will turn out to be incredibly gentle.
Ingredients:
- A pound of wheat flour.
- One chicken yolk.
- A teaspoon of fine salt.
- 3 tablespoons of ten percent aroma-free yogurt.
- 2 tablespoons of sunflower oil.
- 2 teaspoons of baking powder.
"Instructions" test for whites with photos
Step one.
Sift the flour.
Step Two
Separate the yolk from the protein.
Step Three
In the container send the yolk, yogurt. Mix well.
Step Four
Mix flour with baking powder and salt.
Step Five
Pour mixed flour with other ingredients into a container with yogurt and yolk.
Step Six
Start kneading the dough so that it sticks to your hands a little. Make sure that it does not become very tight.
Seventh step.
Add sunflower oil and continue to knead the dough. Then cover with a towel and set aside for one hour in a warm place. The dough should double.
Step Eight.
To get out the dough and knead well. After that, you can start cooking the whites.
Basic principles when working with yeast dough
Most novice cooks are sure that working with yeast dough is a long and very laborious process. Of course, if you do not know all the subtleties of its preparation, it will never rise or turn out with a sour taste.
In fact, having studied the basic technology, yeast dough can be prepared without difficulty. Of course, just a good mood will not be enough.
How to understand that the kneading was successful if you are doing it for the first time? Properly prepared yeast dough during kneading will be soft and tender, and not too stick to your hands. It is very easy to work with. From this test, juicy and lush whites are obtained.
Of course, every housewife has her own special recipe, but the basis will invariably be flour, eggs, milk (water), butter, salt, sugar.
Not everyone understands why sugar is needed. In fact, nothing will not work without him. It is thanks to this ingredient that yeast is activated, which makes the dough airy with a porous texture. In other words, the fermentation process begins.
Basically, yeast dough is prepared in two stages.
On the first - the dough is mixed. During the second - the kneading process begins. It will take several hours to cook it.
If you want to accelerate it, then you will need to do without a couple. In this case, it is necessary to warm up the dairy products used for the recipe, which will speed up the fermentation process.
Often, the last method is used for whites. All the ingredients are mixed, some of which are heated and left for a while in a warm place. After it rises, it can be kneaded.
Subtleties of cooking:
- Before starting work, flour must be sieved.
- The best temperature for the dough to rise is a minimum of +36 degrees. The milk or water used for the batch is best warmed up. The remaining ingredients are eggs, kefir should be at room temperature. To do this, remove them first from the refrigerator.
- Important! In the process of kneading, protect the room from drafts.
- In no case do not dissolve the yeast in liquids whose temperature is above 50 degrees. Fungi die at high temperature. If you accidentally overheat milk or water, wait until it has cooled slightly.
- When using pressed yeast, they are pre-dissolved in a liquid and only then flour is added. In the case of dry yeast, they can immediately be mixed with already sifted flour. And already in this mixture you can pour water or milk.
- Yeast dough should not be too tight. For this, flour is added gradually, mixing all the ingredients.
Important! The dough can not be overexposed longer than indicated in the recipe, otherwise the dough will turn out acidic.