Often, beginning cooks, trying to master baking from yeast dough, are scared of many recommendations for cooking. In fact, learning how to bake any yeast dough products is a snap. It must be remembered that yeast dough can be cooked on a dough, or you can use the uncooked method. In addition, yeast can be taken both fresh and dry, which is also called instant.
Here is a simple recipe for a yeast dough made in a ginger-free way. We need a glass of milk (you can take water, kefir or whey), an egg, 20 grams of fresh or half a packet (weighing 11 grams) of dry yeast. In addition, you will need to take four tablespoons of butter (you can vegetable or melted butter), half a teaspoon of salt, two teaspoons of sugar. If you plan to make a sweet dough, then you can take more sugar - half a glass.
We start to cook. Fresh yeast should be dissolved in warm milk, and dry yeast should be mixed with flour. Grind the eggs with sugar and salt. Melt butter (if we use cream or margarine). Now we combine milk and egg mixture, and begin to pour flour into this mixture. When the dough becomes homogeneous, pour the oil into it and continue to knead, first in a bowl, and then on a cutting board sprinkled with flour.
Roll the finished elastic dough into a ball, put in a bowl, cover with a towel and put in a warm place. The proofing time of the dough depends on many factors. Including the quality of the used yeast. Usually the dough rises well in one to two hours. After the first lift, you need to knead it and leave it again for lifting. Then products can be formed from the dough. Before baking or frying ready-made pies or rolls, you need to again allow time for proofing - about fifteen minutes.
From the dough cooked in an oven-free way, you can fry and bake pies, simple rolls, pizza or pies. But if we want to add more baking (eggs, butter, sugar) to the dough, then we need a recipe for yeast dough cooked on a dough.
For one and a half glasses of milk, we need five eggs, one hundred grams of butter, fifty grams of fresh or a full package (11 grams) of dry yeast. Salt we need half a spoon, and sugar can be put to taste. In the dough for unsweetened pastries, you can put two tablespoons of granulated sugar, and for sweet pastries - half a glass.
So, how to make yeast dough in a doughy way? First, knead the batter, which is called dough. To do this, heat the milk and dissolve the yeast and a spoonful of sugar in it. Then pour in so much flour to make a dough that resembles liquid sour cream in density. We cover the finished dough with a towel on top and put it in a warm place for lifting. Opara is considered ready when it rises as much as possible and already begins to fall. At this time, the surface of the dough begins to become covered with “wrinkles”.
By the time the dough is ready, you need to prepare the baking - grind the eggs with sugar and melt the butter. In the pastry, add the baking and the remaining flour, knead the dough and leave it for two - two and a half hours to rise. During this time, the dough will need to be kneaded once. From this test, you can bake buns, rolls, pies and other pastry.
But the recipe for yeast dough, following which you can cope with cooking much faster. We need a glass of heated water, a bag of Saf-Moment brand yeast, a pound of flour, an egg, seven teaspoons of vegetable oil, half a tablespoon of salt and a tablespoon of sugar.
We take half the norm of the liquid (by the way, it is not necessary to take water, you can use milk, and whey, and kefir), yeast, a teaspoon of sugar and a couple of spoons of flour. We cook the dough and leave it for ten minutes. At this time, stir the eggs in the other bowl with the remaining sugar, water, butter and flour. When the dough rises, pour it to the rest of the products and knead the soft dough. We leave it for half an hour in a warm place, and then proceed to cutting. As you can see, this yeast dough recipe is simpler and faster.
Yeast dough can also be prepared without adding muffin. This baking is perfect for those who hold the post. In addition, products from dough that does not contain muffin are not stale for a long time.
So, to make lean yeast dough, take three to three and a half cups of flour, half a standard bag of dried yeast, a glass of water, a spoonful of salt and five tablespoons of lean butter.
Pour water into a bowl, pour in yeast, sugar and stir. As the foam appears on the surface, pour oil, salt and one glass of flour, stir. Then pour the next glass of flour and stir again. We made a rather thick dough, so pour the next glass onto the board and pour out our dough there, continuing to knead it until it ceases to be sticky. We put the dough to rise. When it increases in volume by one and a half times, we crumple and wait again until it rises. After the second rise, the dough can be cut, forming various products.