The dough can be prepared according to many recipes and from the very different composition of ingredients, and, moreover, from different types it creates different dishes. From yeast, fluffy pancakes, pies, buns and thick pancakes are best made. Sponge cake dough is suitable for delicious cakes, cookies, muffins and pastries. For thin pancakes and spring rolls or pancakes, they usually take sour dough, and for cookies or shortcakes - shortbread. Without elementary fresh mass, it will not be possible to cook pizza, cakes or pies. And Viennese yeast dough is the pearl of confectionery science, one of the most difficult to prepare, considered, therefore, the pinnacle of excellence.
A variety of delicious pastry is prepared from Viennese dough - pies, Viennese buns and even Easter cakes for the festive Easter table. Such delicacies retain their marvelous taste for a long time and do not lose splendor. It should be remembered that this type of test should begin to be prepared in advance, so that the dough for it would stand and ferment for at least 12 hours. If you choose the most suitable Viennese dough recipe for you and master the skill of its preparation, then for tea you will always have fresh and tasty pastries on the table.
You can cook the dough a little more quickly, but no less tasty and original. This recipe requires flour (1500 gr.), Sugar (700 gr.) And sour cream (200 ml.). Also, one cannot do without milk (1000 ml.) And yeast (50 g.). To begin with, you should prepare a dough, for which combine the yeast, a little sugar and warmed milk and flour (60 gr.). Having mixed the mass, it needs to be removed for a quarter of an hour in a warm place. At the same time, you can melt margarine, mix with eggs whipped with sugar, add sour cream, and then combine with dough and mix well. In the future, the Viennese dough recipe requires only kneading the dough (as long and intensive as you can enough), let it warm up for 40 minutes, after which knead again and proceed to create blanks for baking. From the resulting mass, you can form Easter cakes, delicate buns or airy cakes. In general, all that is enough for fantasy.
For wonderful buns and pies, you can prepare the mass according to the following recipe, which requires ingredients such as milk (1000 ml.), Sour cream (500 ml.), Eggs (10 pcs.) And yeast (75 gr.). In addition, you will need sugar (500 gr.), Margarine (150 gr.) A little salt to taste and flour. First of all, yeast should be diluted in milk (a small amount), and then pour flour (30 g.) And sugar (10 g.) Into the mass. This Viennese dough recipe requires that the resulting mass be thoroughly mixed, and only after that it can be set aside for 10 minutes. The remaining milk needs to be warmed (but not brought to a boil), diluted in it sour cream, sugar, eggs and melted margarine, and after the specified time, mix everything in a deep bowl with yeast. Next, knead the dough until the consistency of thick sour cream, if necessary adding sour cream to the mixture.
After that, the Vienna test recipe suggests being patient and waiting until the dough “rises”, after which it can be mixed and waited again. After the second "rise" to the mass, you can send the flour and knead the dough - plastic and soft, not sticking to your hands. There is one secret: you need to knead the dough for as long as possible, since depending on this it will become more magnificent, airier, tastier and more tender. It is important to note that this preparation of Viennese dough is very long, so during its execution you can have time to cook something else. When the dough comes up twice and significantly increases in size, you can cut pieces out of it and form future baking. After a quarter of an hour, the bundles of the product are sent to the oven, preheated to a temperature of 180 degrees, and baked until an appetizing crust is obtained.