Baking at home is always different from the store taste and structure. Firstly, there is confidence in the quality of the baked pastry, and secondly, you can involve your household in the process and create magic in the kitchen, which will incorporate all positive emotions.
|flour –||450 g|
|sugar –||1 tbsp. l.|
|butter –||100 g|
|milk –||250 ml|
|Yeast “Saf moment” –||2 tsp.|
|Time for preparing: 480 minutes||Calories per 100 grams: 271 Kcal|
This variant of the flour base can be used for making buns, rolls, croissants, and for pies, flatbreads and pies. Preparing the dough is quite simple, you only need to comply with the specified proportions of the products..
Pour warm milk into a glass, pour in sugar, dry yeast and mix until all the grains are dissolved. Reserve ten minutes.
Butter put in a food container or a regular plate, put in a microwave and melt. You can do the same in a water bath..
Sift the flour into the bowl. In the remaining milk, pour the yeast liquid, the cooled melted butter, whisk or spoon stir and pour a little flour.
The dough gradually turns into one big bowl that will be hard to work with in a bowl..
We roll it onto a flat surface and add flour, knead soft dough that does not stick to the surface and palms. We place it in a container, cover it with a towel or film and put it on the battery or yogurt maker for two hours..
Periodically we look to what extent it has increased in volume. If it starts to climb through the top, we mix it up, using our fingers to make holes for air to escape. When the mass is tripled, put the dough in the fridge for at least five hours, but better at night.
We take out from the cold, not allowing to warm up, form the planned blanks and set to bake. The dough according to this recipe can be stored in a cold place for up to four days..
Yeast Pastry Dough
From this dough, you can very quickly fry a whole mountain of delicious soft cakes with any filling.
- flour – 700 g;
- water – 100 ml;
- milk – 150 ml;
- “Sof moment” – 1 tbsp. l .;
- sugar – 1 tsp;
- oil – 2 tbsp. l.
Preparation: 1 hour.
Calories: 243 Kcal / 100 g.
In a small iron bowl connect the heated water with milk and yeast, salt, a spoonful of flour and sugar. Leave the blank for fifteen minutes. When you see the characteristic bubbles on the surface, then the yeast is activated and you can get to work.
Pour the yeast mass into a large container, pour out unrefined oil and start to pour the sifted flour in batches. When the dough begins to adhere strongly to the whisk and it will be hard to knead, sprinkle the dry table with flour and spread the mass..
Slowly knead the plastic dough, immediately cover it with a napkin and leave for twenty minutes. Roll out into a long sausage, pinch a flat cake from the edge, form a billet with our palms, fill it, fasten the edges and fry the cakes in hot oil.
The easiest recipe
One of the budget options for making dough is without eggs, butter and water. This option is most often used for the preparation of cakes, donuts or breads for the first dish..
- flour – 650 g;
- “Sof Moment” – 2 tsp;
- water – 200 ml;
- oil – 1 tbsp. l.
Preparation: 2 hours.
Calories: 189 Kcal / 100 g.
We take high-speed yeast “Sof moment” or the like. Pour into warm boiled water, stir with a spoon or, best of all, with your fingers so that they completely dissolve..
After five minutes, when the necessary reaction begins, we add sunflower oil, salt, and without ceasing, stir in a little flour. Pass the dry component through a sieve..
Knead elastic, similar to the soft clay dough. Sculpt the ball and immerse it in a clean bowl, cover with a lid and put in the fridge for an hour and a half. We retrieve, and we use to destination.
If you have not developed this dough at once, immerse it in a food bag and place it in the freezer. Defrost it before using it again..
How to make yeast brew
Experienced housewives are convinced that the most successful dough can be made exclusively on raw yeast.
- flour – 1 kg;
- sugar – 2 tsp;
- oil – 150 g;
- yeast – 30 g;
- milk – 250 ml.
Preparation: 3 hours.
Calories: 285 Kcal / 100 g.
To prepare the dough we combine homemade milk heated to 36 ° C with fresh yeast, it’s enough just to crumble it into liquid. Do not touch the billet for thirty minutes, until a high, stable yeast foam appears.
Add the remaining ingredients to the dough: salt, flour and sugar. Thoroughly knead everything. If the dough remains sticky and sticks to the palms, increase the amount of flour. All individually, maybe it takes a little more..
But do not overdo it so as not to beat the dough. We leave it to increase in volume for an hour, mix it up, and again do not touch the hour..
Using this technology – mixing in several stages – you can get airy, loose and delicate-tasting pastries..