Everyone, of course, remembers the saying that the hut is famous not only for its beautiful corners, but also for fragrant pies. And with them and pancakes, buns, pancakes, dumplings, dumplings, etc. To list all such yummy can be endless. But, you must admit, not every housewife is perfectly able to cook all these or other flour products. First of all, experience and certain knowledge are needed on how to cook and how to properly make the dough. The entire further process of work, and hence the result of labor, depends on the accuracy of the formulation and the success of this stage. Let's try to make out what is called, on the shelves, the basic principles of the preparation of the simplest and most common flour products. Let's start with a kneading mass for modeling manti, dumplings or dumplings. Then we will consider how to start the dough for pancakes and pancakes, using different ingredients in the composition. Let's talk a little about changing the consistency by converting the mixture into a thicker one, which will allow you to get a completely different, different from the previous, baking. And in conclusion, we give a recipe for pies and consider how to make yeast dough. So, you want to pamper your family with hearty, tasty and fairly simple home-made dishes? Then roll up your sleeves and prepare all the necessary products according to the suggested recipes. It should be noted right away that you need to start work slowly, having enough free time, and, of course, in a good mood. After all, they say that the dough feels the mood. And only with a kind and cheerful hostess do pies turn out to be truly tasty and with a unique twist.
Such a different dough
What unites all flour products and what are their main differences? Of course, flour must be present in any of the above dishes. Take care of its quality and freshness. It is advisable to use flour of the highest or first grade. This gives the test a special splendor and lightness. Before mixing, the bulk product must be sieved, saturated with oxygen, and kept for some time in a warm room. Cold pressed ram flour will never make any magnificent pastries, or any other products. The second essential ingredient that directly kneads is the liquid base. Each recipe describes how to make the dough correctly using completely different products. According to the composition, certain dishes are obtained. For example, a biscuit is impossible without eggs, and yeast baking without a "playing" dough. And you must admit that even with a slight replacement of one product with another, the result is completely different. Therefore, you should not risk it, but you must always adhere to the recipe as accurately as possible. Only experienced housewives with many years of cook experience and a special flair can do everything by eye and please everyone with amazing dishes.
We make manti, dumplings, dumplings
Let's start with the preparation of products that are made in the simplest way. Consider how to make dough for manti. The proposed recipe is also used for modeling dumplings and dumplings. Prepare flour, water, salt and eggs. For kneading you will need a wide and not very tall cup. Sift flour into it and make a depression, raking your hand in different directions. The diameter of the pit should be, regardless of the required volume of fluid, about 15-20 centimeters. And the height of the recess is not less than 7-10. In a smaller container, mix water (usually 1-2 cups) with 1-2 fresh eggs and 1 incomplete teapot. l table salt. Pour the resulting mixture into a flour in a thin stream so that it does not spill past the recess. Then, with quick movements, knead the steep dough, picking up the loose product from all edges. It is important to grasp the desired density, as this will determine the ease of molding and the ability to obtain products of the desired shape. If the dough is too softly mixed, the manti can simply blur, taking a flattened shape, and dumplings and dumplings usually break when cooking, losing the filling. If the mass is very dense and steep, it will be very difficult to sculpt products, and it will take a lot of effort to knead and roll out the dough.
The secrets of how to bake pancakes
It would seem that it might be easier to cook these thin cakes? But not all housewives are able and know how to knead the dough on pancakes. There are subtleties and features:
- All ingredients must be warm, so remove them first from the refrigerator;
- Be sure to sift the flour for greater ease;
- to obtain thin pancakes, do not use yeast in the composition, which will make the products too thick;
- “holeiness” is obtained due to the liquid consistency of the flour mixture;
- the thicker the bottom of the pan in which you bake pancakes, the more successful they are (use granny cast-iron);
- Be sure to turn products around, this will make them even thinner.
Usually, any recipe for a pancake test on milk, kefir, or another component involves first getting a thick base, and then diluting it to a more liquid mixture. It is very convenient to beat all the ingredients with a mixer, breaking the flour lumps. And before baking, you need to dilute the mixture with boiled water and shake with a ladle.
How to make pancake dough?
Most often, the main ingredient in the composition of the dish is milk. But you can also replace it with kefir, whey, plain or mineral water. Consider how to make pancake dough using a classic recipe for milk. Take it raw 0.5 liters and warm it up a bit. Pour the same volume of warm boiled water into the container. 2 pcs. beat fresh chicken eggs with 4 full teaspoons. l sugar and a pinch of salt (can be fine) salt. Pour air into a liquid base. Then gradually, 2-3 tablespoons, start pouring flour (2.5-3 faceted glasses). For uniform distribution it is better, of course, to use a mixer. Add 1 teaspoon to the resulting thick mixture. l soda and 4-5 tbsp. l any vegetable oil. Let the mass infuse at room temperature for 30-40 minutes. If the mixture is thick, dilute it just before baking with boiled water and shake well with a ladle. Before the first batch of dough, heat the pan to a slight haze and brush with vegetable oil or a piece of bacon.
How to turn dough into pancake?
It so happens that the prepared mixture for pancakes for some reason failed. Perhaps the recipe was not exactly followed or everything was done in a bad mood. As a result, pancakes do not work, and it’s a pity to pour out the dough. In this situation, you can get another one instead of one dish. What does that require? Knowing how to make pancake dough, you can easily make pancakes. Just add a little more flour to the mixture, so that the consistency is slightly thick and resembles sour cream. If the mass is easily drained from a spoon, then bake the pancakes in the form of thin small cakes in vegetable oil in a medium-hot frying pan. And when more flour is added to the dough, a thicker mixture is obtained. Then the pancakes are more like cakes. In the event that you want to cook this dish not on an emergency basis, but on purpose, follow the simple recipe described below. It can be changed to taste, getting dishes both in a salty version (for example, adding grated raw zucchini to the mass), and in a sweet one.
Knead the dough for lush pancakes
The secret of this dish is to prepare a liquid base in a specific way. We will analyze in more detail how to make dough on pancakes so that they turn out to be lush and ruddy. In a medium-sized cup, beat 2-3 raw eggs and mix them with 2 full tables. l Sahara. If desired, you can pour a bag of vanillin. Pour 1.5 cups of non-acid kefir into another container. It is desirable that it be at room temperature. To do this, remove it from the refrigerator in advance. Then dial 0.5 tsp. baking soda and pour in kefir, quickly shaking until you get foam. Pour the white, slightly raised mixture immediately into a cup with eggs and mix gently. After that pour 1-2 tbsp. l any vegetable oil and start pouring flour into the mass. It will take so much so that the mixture turns out to be quite thick. Try draining it from a spoon. If the dough does not slide immediately, but gradually, then flour should not be sprinkled anymore, but you can start baking products.
We bake a quick pie
Somewhat higher in this article, it was mentioned that you can turn pancake dough into a pancake mix. In almost a similar way, a mass is obtained for baking a yeast-free cake. Rather, the processes of mixing the ingredients in both cases are very similar. But there is also a distinctive feature, how to make the dough on the cake. So that the product is not dry, but turns out to be somewhat juicy, add melted margarine or butter, replacing it with vegetable. If you adhere to the proportions suggested above for fritters, it will take 100-150 g. The fat component must first be melted to a liquid state. It is introduced into the total mass before mixing with flour. The finished dough should be a little thicker than the pancakes. It is poured into a greased baking dish and placed in a preheated oven for 30-35 minutes. Often a cake is made with fruits and berries, dipping them on top of the dough before setting in the oven. This recipe will allow you to get quick baking without the hassle. If you want to cook something rich, check out how to use yeast to get a lush mass.
How to make dough on pies?
It takes at least 3-4 hours to prepare any yeast baking and, of course, certain skills and patience. The technology is completely different from previous recipes and is divided into two stages: preparation of dough, direct kneading and fermentation. To get the dough for ordinary salted pies, melt 1 packet of cream margarine, pour 1 liter of raw milk into a container, add 2 fresh chicken eggs and 1 full teaspoon. l salt and sugar. Pour 5-6 with a slide into the resulting mixture. l flour and 1 sachet of dry quick-acting yeast (approximately 1 incomplete table. l.), mix. Leave the dough in a warm place for 30-40 minutes. Then it will be possible to knead soft and light dough, and then let it come up two or three times for splendor. Based on this recipe, you can cook many different dishes, reducing or increasing the proportions of some components, and if necessary, replacing them or adding additional ones. For tips on how to make sweet bun dough, you'll learn later in this article.
We bake yeast buns in an unpaired way
To get a sweet pastry, you need to decide if there will be products with a filling or with some other filling. Taking the sweet dough as a basis, you can mold a variety of bagels, straws with jam. A good option is also to intervene in the mass of raisins or candied fruits. Consider how to make the dough on buns in a quick way, skipping the preparation stage of the dough. First of all, it is necessary to increase the amount of sugar and eggs taken. Also, in addition to milk, you need to introduce several tables into the dough. spoons of sour cream. So, in a melted margarine (1 pack), pour 1 cup sugar. After dissolving, pour in warm milk (1 liter) and 2 with the top table. l oily sour cream. Eggs (3-5 pcs.) Add to the mass in a pre-whipped form to add splendor to the dough. No salt is required. Instead, you need a bag of vanillin. The next step is adding flour and kneading a not too thick dough. Yeast is introduced into the mass by a slightly different method. Pour on the table 1 sachet and 2-3 table. l sifted flour. Then put the thick dough on the prepared loose mixture and quickly mix it, kneading on the surface. Pouring a little flour, turn a thick, viscous mass into a uniform consistency, but not a dense mass. Leave the dough to ferment in a warm place, covered with plastic wrap. Keep in mind that by increasing the amount of sugar, more time will be required to rise. After the buns in the formed form are laid out on a baking sheet, be sure to let them come again before placing in the oven for baking.
We bake ... souvenirs
In conclusion, consider how you can use the dough for a completely different purpose. It seems that the steps are all the usual from kneading to baking, and the result is not at all edible products. The whole secret is in a special recipe, thanks to which from the mass, like plasticine, you can sculpt original crafts with children. Consider how to make salty dough for homemade souvenirs. Mix in a deep bowl flour and fine Extra salt in equal proportions, for example, taking them in 1 cup. Then pour 0.5 cups of raw cold water and 1 full table into the bulk mixture. l any vegetable oil. After bringing the dough to a uniform consistency with a spoon, begin to knead it with your hands. To get material for working in different colors, add a little gouache. Wrap the mixed mass in a plastic bag and put in the refrigerator for 2-3 hours. Bake blinded figures in the oven at a low temperature until hardened (about 1.5 hours).
As you can see, using flour and a liquid base, you can get completely different products. Imagine, try new recipes and delight your loved ones with goodies and usefulness!