Baking is a food raw material for making a dough (sugar,eggs, butter, etc.). For a certain type of baking in the dough, the amount of baking determines its purpose. Ottsdobka - the process of adding to the dough, at the time of fermentation, additional raw materials, which gives a special taste to the finished product (baking). A dough is a dough with the addition of sugar and more than 15% fat to the weight of flour. For baking are:

• dairy;
• softened fats and oils: vegetable, butter, spread and margarine;
• egg powder, eggs, melange;
• raisins, nuts, seeds, dried fruits, spices, etc .;
• sugar - is a nutritional component for yeast. The amount of sugar in the recipe directly affects the color of bread baking. In addition, honey and other sugar-containing substances can be used.

Distinguish the dough:

Yeast yeast;

Low-fat, unleavened (fresh).

Yeast is a protein product, living microorganisms. The protein content in it is up to 66%. They are healthy, as they are a dietary product that contains live cultures, bacteria and microorganisms. Proteins, which are part of yeast, are perfectly absorbed by the body, and by their qualities they are not inferior to the proteins contained in meat, milk and fish. Yeasts are a source of vitamins, amino acids and mineral elements. They also contain potassium, iron, calcium, phosphorus, magnesium, vitamins B, H, P. This dough can be prepared as a normal yeast and pirozhkovoe dough. However, it is easier and better to get the dough, kneaded on pressed yeast with opaque.

The history of baking

In Russia, ryebread, which was baked from fermented dough. And in the XI century there were already special leaven, the recipes of which were the strictest secret and in no case were not disclosed. Thanks to the accumulated experience of bread-makers in Russia, who from generation to generation carefully passed on the secrets of craftsmanship, the skills and knowledge of bakers were preserved and increased. The Russian assortment of bread was not limited to rye varieties. In the annals of the 11th century baking was mentioned from wheat: prosphora, kalachi, saki, pies and other delicacies. Of course, such products were prepared mainly on holidays. Bakery products are not accidentally constantly present in our diet. After all, they contain essential amino acids (methionine, lysine, etc.) necessary for our body microelements (potassium, magnesium, phosphorus, iron, calcium), vitamins A, B1. Still these products are rich in fiber, which is simply necessary for normal digestion. Fiber helps remove all harmful and unnecessary, creates a favorable environment in the intestine, which allows beneficial microorganisms to develop. It is necessary to teach children to eat bread and bakery products since childhood, since they are necessary for normal growth, digestion, strengthening of the immune and nervous system. Times, habits change, but bread will always remain the greatest value for a person.

Light, gentle yeast dough

Ideal for any baking oven, be itthen roll, pies, bagels, rolls, buns and many, many other goodies. The recipe for this test will make the baking soft and airy. First you need to prepare a spoon. Yeast duff pastry is used when the dough of future baking should be cooked with a lot of baking. Unpaired yeast dough can not loosen it, and the baking will turn harsh. The batter is prepared in two stages. First, a liquid chatterbox (opara) is mixed. Take full plentiful flour from the recipe and the whole norm of liquid and yeast. The liquid for oparia is heated to 30 degrees and sprinkled with yeast. The ratio of dry yeast to fresh yeast is 1: 3. On a teaspoon without a slide, 4 g of dry yeast is necessary. In the sifted flour, pour in the heated liquid with a teaspoon of granulated sugar and mix to obtain a homogeneous mass. The result was the opara. It should be put to ferment in a dark place for a couple of hours. The temperature in the room should be 25-30 degrees and without drafts. In the process of fermentation, our opara will begin to grow, increasing by 2-3 times, will gradually fall off. This means that it is ready. Now let's move on to the main test. The recipe for a gentle dough consists of the following components:

• Milk - 0.5 liters;
• butter or margarine - 175 g;
• sugar sand - 1 glass;
• egg chicken - 3 pieces;
• salt - 1 tsp;
• vanilla sugar - 10 g;
• flour - 2 kg;

For opary:

• pressed yeast - 70 g;
• water - 1 glass;
• sugar - 1 tbsp. l .;

We also need 4 tbsp. l. vegetable oil.

Cooking the baking pastry for baking

The recipe for the preparation of the test begins to be performed asalways with the main - sifting flour. Half we already used to prepare the spoons, and the second one should be put aside until the bowl. Cut small pieces of margarine or butter. Pour half of the milk into a saucepan and add margarine to it. We put on a weak fire, stir, wait for the melted margarine and immediately remove. Do not bring to a boil! We add salt, sugar, vanilla sugar to our liquid. We knead until the sugar dissolves completely. The resulting mixture should be temperature as a fresh milk. Next, take a deep plate or bowl, break the eggs and lightly beat them. We pour the remaining milk and mix it still. The resulting liquid is added to the prepared milk mixture. We use a whisk to mix it to a homogeneous state. Now it's time to make friends with the finished product. Mix the two compounds and mix them all together. And here the remaining flour will come in handy. Before you begin to knead the yeast dough, you need to prepare the surface of the table, greasing it with vegetable oil, so that our dough does not stick. It is necessary to make kneading, gradually pouring flour, so that it does not stick to the palms. As a result of the kneading, the dough should turn out to be soft and resilient. It is important to add flour a little. And it is better to pour the flour through a sieve, so the flour is enriched with oxygen, and falls more evenly on the dough in the kneaded mass. The batter should be taken off the table. To do this, raise it up and forcefully throw it on the table. Such actions must be done 40 times. This helps the test to become softer and denser. We form a ball from the test. Now it's time to put our yeast dough in a large bowl, greased with vegetable oil. Top with dough vegetable oil and cover with a waffle towel. Leave in a warm, quiet place until its volume grows threefold. Then the dough will be ready. It should be kneaded and it is possible to form products. Before baking, the products should be left on the baking tray.

Dough for sweet pies

Prepare the most delicious dough slowly, givehe has the opportunity to stand, calmly come up, more times to hamper him. Then it will thank us with its splendor, lightness and taste. Especially important is the remark that you need to cook in a good mood and in a relaxed atmosphere. And it is better to cook with love! I propose the following recipe for yeast dough for delicious sweet pies. Ingredients:

• wheat flour - 1-1,5 kg;
• margarine - 200 g;
• milk - 0.5 liters;
• yeast - 1 packet (dry) or 60 g (fresh);
• salt - ½ tsp;
• sugar sand - 5 tbsp. l.

To make a good yeast dough, you needstir 6 tablespoons of flour, pour out the yeast, salt and a tablespoon of sugar. Preheat 200 ml of milk. Add to the other ingredients and mix the batter with a spoon. We leave in a warm place, covered with a towel. In the case of pressed yeast, they should be stirred (with a fork) in warm milk with sugar and add flour through the strainer. Somewhere in 20 minutes the dough will rise with a bubble cap. Therefore, choosing dishes for kneading dough, you need to consider that it will rise. We add the remaining milk, softened margarine and sugar. Sifted flour is gradually added until we get a soft, not sticky, elastic dough. Cover the pan with a damp kitchen towel and leave in a warm place. Somewhere in an hour and a half the dough should go well. Now it's time to knead it properly. Lubricate the table top with lean oil and spread the dough on it. Hands can also be oiled, so the dough will not stick. We begin the kneading. If necessary, you can add flour. Knead better than 10-15 minutes. For roast pies, this dough is ready, but if you decide to prepare the wind, then the dough should be kept. We put it back again. There must be no drafts in the room. The test temperature should be maintained around 30 degrees. Dough came again, we knead it. Now you can make the oven cakes. We form products. While the oven is warming up, the pies will still rise. At this time, they can be left on the sheet covered with a wet towel. This recipe is designed for 35 medium pies.

Dough for pies without yeast

Pies made of fresh sweet dough go outlush and beautiful. Such a dough for pies is perfect, if you do not like to bother with yeast, but want to bake lavish pies rich in ingredients. A sweet unleavened dough is a dough that is cooked on sour cream, kefir, milk or water with the addition of a small amount of sugar, eggs, butter and baking powder. The recipe for such a dough is suitable for making various tasty pies and pies. Make this dough for pies is easy. The main thing is to follow certain rules.

More fatty dough cook without baking powder, if the dough is less fatty, add soda and ammonium.

Add the baking powder into the dough if you are not cooking on fermented milk products.

Mix the mashed dough very quickly.

It should be prepared from refrigerated products at room temperature not more than 20 degrees. A sweet dough does not like warm food.

More fatty dough should be kneaded as a sand.

Make the pies on the next recipe can be fast enough, and they will get very tasty.

The basic recipe for sweet unleavened dough

For the test, you will need:

• flour - 350 g;
• sugar - 1 tbsp. l .;
• sour cream - 30 g;
• egg - 1 piece;
• butter - 90 g;
• milk or cream - 75 g;
• soda - ¼ tsp;
• salt for cooking - ½ tsp.

Let's go to the preparation. In a water bath, melt the butter. We add milk or cream, beaten egg, sour cream, sugar and salt. We mix everything well. Mix the flour with soda and also pour it into the whipped mass. Again mix everything well. That's all, sweet dough is ready. You can roll with a rolling pin and make pies with your favorite filling.

Yeast dough for fried pies

This recipe contains the following ingredients:

• wheat flour (the highest grade) - 600 g;
• sugar sand - 40 g;
• margarine - 20 g;
• salt, common food - 10 g;
• yeast - 20 g;
• egg of chicken - 1 piece;
• water - 330 g.

This recipe can be prepared in two waysunpaired or fired. The first (unpaired) way the dough is prepared mainly for making products with a small baking content (margarine, sugar). If the product has a large baking content, it is better to prepare it by a sponge. Let's consider both ways of preparation. Let's start with a free test. We warm water up to 40 degrees. We raise the yeast in it. Add sugar, melange, salt, pour in flour and mix everything thoroughly. Melt the margarine, add it to the dough. Knead the dough. When the dough acquires a uniform consistency, it will become soft and not sticky, leave it in a large bowl for 3-4 hours for fermentation with a temperature of 35 degrees in the room. If you see that the dough has increased in volume by a factor of 2, it is necessary to knead it for several minutes and leave it for fermentation. Repeat these actions a couple of times, the dough is suitable - kneaded. Now we are preparing the same recipe as a sponge. Half the water is heated to 40 degrees. We add and dissolve yeast in it. Pour half the norm of flour, mix, until a homogeneous mass is obtained. Sprinkle the surface of the dough with flour. We set aside the spoon covered with a napkin in a warm room for 3 hours for fermentation. If the opara has increased by 2-3 times in volume, it will begin to fall off. So, we need to further prepare the dough. In the remaining water, we dissolve salt and sugar. Beat the egg, pour water into it and mix everything. Pour the remaining flour and knead the dough. When the dough is almost kneaded, add the melted margarine. We knead and spread the dough into a saucepan greased with a sunflower oil. We leave in a warm place at a room temperature of at least 35 degrees for a couple of hours for fermentation. During the fermentation period, the dough must be kneaded a few times.

Yeast dough for bakery

This recipe for cooking pies contains:

• wheat flour - 650 g;
• fresh yeast - 40 g;
• milk cow - 250 g;
• sugar sand - ½ cup;
• large chicken egg - 2 pcs .;
• vegetable oil - ¼ cup;
• Butter - 50 g.

We prepare as follows. Warm up the milk until hot, add butter and sunflower oil to it, pour it into the bucket. Eggs, without whipping, stir with sugar and also add to the bucket. In a small amount of milk (50 ml), brew the yeast, add sugar (1 tbsp.), Mix and pour into the bucket. We wait until the frothy cap rises. In the meantime, we sift the flour, add a pinch of salt to it, mix everything. We leave for an hour and a half in the mode of the bakery "Yeast dough". At the output you will get a full bucket of the test. While the dough is suitable, we prepare any stuffing. Changes in the recipe should not be made, because the dough may not come up, and the patties will not turn out to be airy.

Delicious pies with meat in the oven

You can prepare stuffing, but if there is cooked meat, this is an ideal option for the filling. We will need the following ingredients:

• boiled meat - 300-400 g;
• onion - ½ pcs .;
• carrots small - 1 piece;
• potatoes of medium size - 5-6 pcs .;
• butter;
• vegetable oil;
• fresh greens.

For the test, you will need:

• fresh yeast - 50 g;
• sugar sand - 2 tbsp. l .;
• sour cream - ½ cup;
• Chicken egg - 2 pcs .;
• wheat flour - ½ kg;
• margarine - 100 g;
• table salt - 1 tsp.

Preparing the sponge. Half a cup of warm milk, a spoonful of sugar and fresh yeast is neatly mixed. Yeast must "come alive" and start bubbling. But it takes about 10-15 minutes to become noticeable. Add 5 tablespoons of flour and mix. Cover with a wet towel and put a quiet place without drafts into the heat for half an hour. We pass to the baking. Now we add muffin to our douche, which has doubled. The remaining milk, whipped yolks, salt, sugar, and flour are mixed with the pomace, and finally, not to introduce a hot, melted margarine. Well knead. Form the received dough into a bowl, put in a bowl, cover with a damp napkin and put in a warm place for an hour and a half. The recipe for the filling We will, meanwhile, slowly prepare the filling. Boil the boiled meat with a blender. On a small grater we rub carrots and cut finely onions. We put a frying pan on the fire, put butter in it with a spoon of vegetable oil and fry onions with carrots. When the vegetables are almost ready, add the crushed meat to them. Solim, pepper and, stirring, prepare another couple of minutes. Then we need to clean and boil potatoes. Strain him and mix it with meat. Beat whites, chop your favorite greens and also to pour out the meat, mix thoroughly. Done! It's time to knead the dough and form the patties. By that time, the dough should already be more than doubled. We knead it, squeeze out all the air bubbles that gathered in it. You can make pies. We take a piece of dough, the rest is covered, so that it fits on, we put it on the flour-poured table. Divide into equal small parts and form balls from them. We lay them on the tabletop far away from each other and cover with food film. Grease the baking tray with vegetable oil. Turn on the oven to warm up to 180 degrees. After half an hour roll out the balls, fill it with fillings, form and glue the edges and place them on the baking tray with the seam down. Be sure to leave a distance between pies. After all, they will fit and increase in size, and they need space to bake. Pirozhki put in a warm place for at least half an hour. We put in the oven to bake and you can cook the next portion. When baking the oven door do not open 10 minutes. Once the brownies have browned, they are ready! Ready to grease hot pies with oil, which will give them shine and make even more appetizing. A few tips for making pasties in the oven

Carefully read the recipe.

The dough for baked pies must contain baking.

If you decide to make a dough with butterinstead of the margarine indicated in the recipe, then note that you need to put less oil, and to it still need to add a number of products such as yolks, kefir, salt. Lush dough on margarine, than on butter, especially yeast.

Particular attention must be paid to the proportions of liquid and flour. It is necessary to strictly observe the proportions, otherwise good quality of the dough for the patties will not come out in the oven.

All products must be warm, at least at room temperature.

Comments

comments