Each real housewife easily and even masterly copes with baking of any complexity, whether it is pies, pizza or buns. Naturally, starting to cook, she often uses the dough for pies with dry yeast. However, every woman knows her own special recipe. After all, even having the same products, you can get completely different results at the end, it all depends on the quality of these components, certain conditions, the skills of the hostess and even her mood. So, let's take a look at the basic recipes with which you can cook a fancy pastry with dried yeast. Also open some secrets of its manufacture. But first, let's find out why more and more housewives prefer dry yeast.
Dry versus pressed yeast
Dry yeast looks like granules or “worms” of different sizes of sand color. They are obtained simply: using a technological process, ordinary yeast is dried. The main advantage of a dry product is a long shelf life, up to two years. Even an open pack can lie long enough in a simple kitchen cabinet.
It takes less time to prepare the test from dried yeast, because it rises almost instantly. You should not wait for the night to start baking, an hour and a half is enough. Dry yeast baked goods are not inferior in quality to the one in which the recipe used conventional pressed.
Little secrets of delicious pastry
To prepare a truly delicious dough, you need to follow just a few simple rules. Here they are:
- Great quality products. Butter will make the pastries tender, and the vegetable more airy. It is best to avoid the use of margarine when making dough for pies with dry yeast.
- Sugar should be put as much as indicated in the recipe, no more and no less.
- Flour should contain at least 24% gluten and be of the highest grade, and milk - the freshest. Flour should be sieved to enrich it with oxygen.
- Products before mixing the dough should be at room temperature, and it is better to heat the milk to 35 degrees.
What else do not forget
When preparing yeast dough, you need to mix dry and liquid ingredients separately, and then gently combine them, avoiding the formation of lumps. Everything needs to be kneaded in a room with closed windows: dough made from dry yeast is very afraid of drafts. If possible, avoid using a rolling pin, it is better to stretch the test mass with your hands to the desired size and sprinkle with flour. Bake at an optimum temperature of 180-200 degrees and in the first 15-20 minutes it is better to refrain from opening the oven door. Now that you know the basic rules for making yeast dough, we offer you several different recipes for all occasions.
Pastry dough
To make such a dough for sweet and unsweetened pies, you need about two and a half hours and the following products: 20 grams of dried yeast (these are two bags), half a liter of fresh milk, 150 grams of sugar, 4 chicken eggs, 220 grams of vegetable oil (refined ), a kilogram of sifted wheat flour and a teaspoon of salt. In milk heated to 35 degrees, we introduce dry yeast and a tablespoon of sugar, mix until dissolved. We put in a warm place for half an hour. At this time, in the remaining warm milk we drive in all the eggs and mix with a whisk or fork. Pour the prepared dough, then add salt, sugar, butter and mix again. Gently introduce the
sifted flour and knead the dough. It should be tight and not stick to your hands. Now you need to cover the dough with a cloth, such as a kitchen towel, and put it in a warm place, to the battery. In about forty minutes you will notice that it has risen, it needs to be crushed a little with a fist and left for another hour. After the dough for pies with dry yeast has increased in volume enough, proceed to baking.
Dry Yeast Pizza Dough
When making pizza from yeast dough, it should be rolled out as thin as possible, since it will still rise to the desired thickness. An insufficiently rolled base during baking can simply “absorb” your filling, turning the product into a regular pie. So, to make pizza dough, you need these products: a kilogram of premium wheat flour, half a liter of fresh milk or mineral water, 50 grams of sugar, one hundred grams of vegetable oil, a bag of dried yeast (11 grams) and a little salt. In warm milk, dilute sugar and yeast, leave the dough for 20 minutes. Mix the rest of the ingredients, add the dough and leave the dough for half an hour - come up. Then we roll it with a rolling pin to the desired thickness, give it a shape and lay out your favorite filling. We bake pizza with yeast at a temperature of no more than 180-200 degrees.
Italian pizza dough
Many people know that the most delicious pizza on the planet is Italian. It is likely that the main secret of her taste is in the test, because the filling can be absolutely any. But after all, such a pizza, or rather such a basis, can now be prepared by every housewife in her kitchen. We offer you one recipe for dry yeast dough for Italian pizza. You need to take a glass of heated mineral water, three cups of fine flour, a teaspoon of sea salt, two teaspoons of dried yeast (without a hill), a teaspoon of sugar, two tablespoons of olive oil. Sift flour and mix with salt. Combine the yeast with warm water, sugar, let stand for about five minutes, and then add to the flour and salt, add olive oil. Knead the dough with your hands for seven minutes, until it becomes elastic and stops sticking to your hands. Cover the bowl with the prepared base with a towel or clean cloth and let it sit for 40 minutes or an hour. Such Italian pizza dough is best stretched by hands to maintain its delicate structure. Divide into the required number of parts, give the desired shape and thickness, fill with the filling and bake in the oven until cooked.
Doughless dough
When the guests are about to step on the threshold, and in the house - a rolling ball, a quick batter for the pie is what you need. Moreover, you can bake from it both pies and rolls. So, take such products for cooking: 250 grams of warm fresh milk, three eggs, a pack of butter, two tablespoons of sugar with a slide, a teaspoon of salt, vanilla sugar (for sweet pastries), a bag of dried yeast and 700-800 grams of sifted flour premium (wheat). Dissolve yeast and sugar in warm milk. Melt the butter in the microwave and add eggs to it, mix. Mix together a mixture of eggs and butter and milk with yeast and sugar. Add the rest of the ingredients: flour, salt, vanillin. Knead the dough. When it is ready, form semi-finished products (rolls, pies and pies) and bake in the oven. This dough for pies with dry yeast is just a godsend for unexpected guests who can always be found with delicious fresh pastries.
Kefir dough
The above recipes contain basically a similar composition of products. We offer you one more recipe, on the basis of which you can make dough for pies. Dry yeast in this variant should be bred not in milk, but in water, after adding kefir. So, for the recipe you need to take: a bag of dried yeast, a tablespoon of sugar, half a liter of kefir, an egg, a little salt, a kilogram of premium wheat flour, three tablespoons of butter (vegetable), another egg for greasing the pies. In a small amount of warm water, dilute yeast and sugar, put in a warm place. Notice how the dough rises just before our eyes, literally in 7-10 minutes.
Into kefir at room temperature, introduce the egg, dough, salt, vegetable oil and mix well. Sift flour through a sieve in order to saturate it with oxygen, which will give airiness to the baking, introduce it into the prepared mixture, knead the dough and leave it for half an hour or an hour so that it comes up. Once with a hand wash and proceed to the formation of future baking. The second egg specified in the recipe is used to grease the pies and rolls. It needs to be whipped a little and with the help of a culinary brush grease the pastries five to seven minutes before being ready, this will give it a pleasant ruddy color and shine.
Yeast pie toppings
Now that you know several recipes for making a test based on dry yeast, the question may well arise with what to fill the pastries.
The answer will tell you your heart, intuition, as well as the preferences of your family. Sweet cakes are filled with apples, berries, jam and thick jam. In unsweetened can be stuffed with eggs, rice, potatoes and mushrooms, minced meat and even fish.
Well, pizza doesn’t have any problems at all, put everything you find in the refrigerator on it: sausage, cheese, vegetables, mushrooms and smoked meats. You can make both monopizza, with one type of filling, and assorted. And depending on what thickness of the dough you like more, you will make it like that by rolling more or less and letting it rise. The result will surprise and delight you.
To summarize
When starting to bake, do not be afraid to fantasize and experiment with different products and fillings for pies. Good dry yeast will provide you a delicious airy dough, which means pizza and pies will turn out delicious. In addition, preparing them will not take much time, which means that you can indulge in baking relatives and friends as often as you yourself want it to. Dry yeast will open up the prospect of making culinary masterpieces in just a few minutes. Kneading the dough, using just a couple of packs of yeast, in three hours you can get a hill of fragrant sweet cakes, pizza for dinner with any filling and, for example, a closed cake for tomorrow.