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The dough is a regular recipe. How to make homemade dough. Yeast dough prepared according to the “drowned” principle

There are many ways to prepare pies and pies using beer, soda and other baking powders. However, none compare to pies and pies made from real yeast dough. It’s a pity that you don’t always have time to wait for sour, mature yeast dough. For this case, there are recipes for quick dough, which is also quite good and tasty. So, prepare a quick dough for pies in 15 minutes.

Let's say right away - it is better to prepare the dough for fried pies in 15 minutes; it is softer and rises more easily when processed with boiling oil.

As for baking in the oven, you will have to add a little time. This will be the correct real way to make dough with yeast and without dough. For this, it is better to take raw yeast that is not pressed, but to buy dry yeast such as “Saf Moment”, they are also called thermophilic. Such yeast is more active, due to which kneading occurs much faster, and proofing as such is not required. After kneading, you can immediately cut it up, the baked goods will turn out fluffy and tasty.

This is what one of the popular recipes for such a quick, unleavened dough with dry yeast looks like.

Required:

• warm water - 1.5 cups (the dough will turn out more rich if you replace the water with milk, but note that baking with water, surprisingly, will taste better;
• sugar - a couple of tablespoons;
• dry yeast - 1 tbsp. spoon;
• sifted wheat flour - half a kilogram;
• salt to taste, usually a pinch;
• purified sunflower oil - a third of a glass.

Preparation:

1. It is extremely important not to overheat the base, so the water should not be hotter than 30-35 degrees, a hotter environment kills the yeast. Therefore, to be sure, drop a little liquid on the back of your wrist and check whether it corresponds to body temperature. This is a normal degree for the foundation.
2. Add sugar and yeast to the warm base, stir, let stand for a while so that the yeast swells and starts. Five minutes will be enough.
3. Add a few tablespoons of flour and, stirring, leave in a warm place. In winter you can move it closer to the radiator. After 15 minutes, even unkneaded lumps in the dough will be saturated with liquid, the base will become uniform, and you will notice small air bubbles on the surface. This means that the yeast is normal and you can continue working.
4. Add salt, little vegetable matter (you need to warm it up a little first so as not to put unnecessary “stress” on the yeast).
5. Knead the dough, stretching it with your hands, but without pressing it into the table. Well-kneaded dough stops sticking to your hands, then set it aside for 15 minutes to rise.
6. After a quarter of an hour in a warm room, the dough will definitely rise.

Quick yeast dough for pies is ready!

Yeast dough prepared according to the “drowned” principle

It would be wrong to ignore one interesting way of preparing quick dough with raw yeast. Due to the unusual method of proofing, the dough rises faster, and it uses natural raw yeast. The dough itself will take 15 minutes to prepare; you will have to wait a little longer for it to rise. But the result is worth it!

Required:

• half a kilo of flour;
• half a liter of milk;
• a pair of eggs;
• 1 stick of fresh pressed raw yeast;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of sugar;
• 1 teaspoon salt.

Important: Many recipes in Soviet cookbooks give exactly this arrangement of raw yeast - “sticks”. This concept confuses many of today’s cooks, because stores sell dry yeast in bags, and “sticks” are a thing of the past. But we decided to keep the old measure of weight for the surroundings, especially since the Moscow Yeast Factory still produces its products in those same sticks - in briquettes wrapped in paper weighing 100 grams. Don't let this size scare you. In fact, a 100 gram bag is not much larger than a matchbox. And for the normal process of rising dough, raw yeast requires about three times more than dry yeast.

Preparation:

1. Place crumbled yeast into slightly warmed milk and grind.
2. Mix sugar and eggs, beat, add vegetable oil.
3. Add yeast ground in milk into the egg-butter mixture.
4. Sift the flour thoroughly into a bowl and make a well in it.
5. Pour all the liquid into the flour and knead the dough.
6. Place the dough on cheesecloth, tie the ends in a knot and place the knot in a pan with warm (40 degrees) water.
7. At first the dough will lie on the bottom. As the yeast works, the pores of the dough will become saturated with carbon dioxide, and the dough will float. This happens quite quickly in a warm environment.

As soon as the dough has surfaced, take out your “drowned man”, dry it a little and - into cutting, into kulebyaki and pies!

Dough with dry yeast and milk

A quick dough recipe with dry yeast with milk and margarine is suitable for fried pies. Don't be alarmed by the large amount of fat - you won't notice it in the finished product, although these baked goods will be really high in calories. But such pies will not become stale one hundred percent, they will be soft. So, everything will take about half an hour.

Let's get started:

1. Let's prepare half a liter of warm milk, a kilogram of flour, half a glass of sugar, a bag of dry yeast (11 g), 10 g of salt, and fat - in this case it will be 60 g of vegetable oil and 230 g of margarine.
2. We sow the flour and combine it with dry yeast.
3. Add sugar to warm milk. salt, butter and melted and cooled margarine.
4. Pour the milk mixture into the flour with yeast. Knead.
5. After about ten minutes, lightly knead the dough and leave it to stand, covered with a clean cloth or towel.
6. As soon as the dough has risen, it can be cut into pies. Ready-made pies do not require proofing; they can be fried immediately.

Recipe for making kefir dough

The recipe for a quick kefir dough is based on the activity of the same yeast that is found not only in ordinary baker's yeast, but also in kefir. Of course, to prepare such a dough, you can only use natural kefir fermented with kefir starter.

Little secret: This is the case when the older the kefir, the better it works. Brite kefir with a fat content of 3.2 percent, and let it overripe (be expired) for five days. The second secret is that you shouldn’t put a whole egg in the dough, one yolk is better, since the white makes the dough heavy, and the yolk makes it crumbly.

You can use kefir to make unleavened dough and sour dough, that is, with the addition of yeast. The fastest way is to fry pies from unleavened kefir dough, where soda acts as a leavening agent. Here is one such recipe.

Five-minute dough for fried kefir pies

Let's prepare:

• flour - 0.6 kg;
• vegetable oil - 60 g;
• kefir - 250 gram glass;
• salt and soda - 5 g each;
• a couple of fresh eggs;
• sugar - 20 g.

Cooking:

1. In a deep cup, stir sugar in kefir, add soda to start the quenching reaction.
2. Add eggs and salt to the liquid and stir.
3. Gradually add flour, kneading the dough from the edges.
4. Lastly, add vegetable oil and knead again. If the dough is liquid, add a little flour. However, you shouldn’t make the dough too steep either.
5. Now you need to set the dough aside for about fifteen minutes, covering the container with a towel.
6. Now all that remains is to divide the dough into portions and make pies from them.

The second method of kefir dough is with yeast

Quick kefir dough is usually made unleavened, as in the above method. However, it can also be prepared using yeast. This dough goes well for fried pies with any filling.

Cooking:

• a packet of dry yeast;
• a glass of kefir;
• half a glass of odorless sunflower oil;
• 3 cups sifted flour;
• salt and sugar, respectively, take 1 and 2 teaspoons.

Let's get started:

1. Mix flour with powdered yeast.
2. Add vegetable oil, sugar and salt to the kefir heated until warm (but not curdled!).
3. Add a mixture of kefir and butter to the mixture of flour and yeast, knead the dough until smooth. We leave it to rise. After 30-40 minutes it will rise.
4. As soon as the dough has risen, knead it and begin shaping the pies.

This dough tastes and looks a little like dough for yeast puff pastry. The products do not become stale for a long time and remain soft.

Prepare the dough with sour cream in 15 minutes

Sour cream dough is a more refined version of yeast-free unleavened dough made with kefir.

The ingredients are simple:

• flour - 0.7 kg;
• a pair of eggs;
• sour cream - 370 g;
• 2.5 grams of salt and soda.

Preparation:

1. Salt, beat eggs until smooth, add sour cream. Mix everything again.
2. Add baking soda and stir.
3. Gradually add flour into the mixture in batches, stirring constantly so that no lumps remain.
4. Place the ball of dough in a bag and place it in the refrigerator for half an hour. At this time you can start making fillings.
5. After 30 minutes the dough can be cut.

Dough with a secret

Finally, a recipe for another simple and quick dough, which, once you try it, your family will never guess what you made it from. You can check!

The dough does not contain yeast, although the taste is very similar to yeast. It mixes with lightning speed, although it will take a little time for it to “reach” in the refrigerator.

So, we prepare the secret dough from yesterday’s mashed potatoes and cottage cheese. If you don’t have mashed potatoes, just boil three potatoes, peel, remember and cool.

In addition, you will need:

• 150 g cottage cheese (preferably not wet);
• 250 g flour;
• a pinch of salt;
• 1 egg;
• 10 g of prepared baking powder.

This is the basic dough for pies with a savory filling; for sweet ones, you can add sugar to taste, from 30 g or more, as well as vanillin.

You can use yolk to brush the dough.

The dough is very simple to make:

1. Mix mashed potatoes with cottage cheese, eggs, and grind until smooth.
2. Add salt and baking powder to the sifted flour, mix and knead the dough, adding the flour mixture to the potatoes. You can speed up the process even more by kneading the dough in a food processor.
3. The dough is basically ready, it is quite sticky. If it’s too runny, add a little flour, but don’t get carried away: the more flour, the tougher the pies. And don't knead it too much!
4. Divide the finished dough into small balls, slightly larger than a walnut. Having rolled these balls, place them on a board in the refrigerator while you make the filling. Cooling will add density to the dough, making it easier to roll out the balls and make pies out of them.

As a conclusion

As you can see, in order to please your family with delicious and quick baked goods, it is not at all necessary to spend the whole day in the kitchen, at the stove. There are many interesting and affordable ways to whip up pies. Bon appetit!

Many housewives think that yeast dough is difficult to prepare; they prefer to buy semi-finished products or ready-made products.

In fact, it is easy to prepare if you skillfully use yeast and follow certain rules. Yeasts are yeast-like fungi, that is, microorganisms that, under optimal conditions, begin to grow. And for this you need very little - a warm environment, milk or water, oxygen and nutrition in the form of sugar and flour. When the ingredients react, they form alcohol, carbon dioxide and acid.

Alcohol gives the typical sour smell, carbon dioxide and carbon dioxide raise the dough. The simplest dough to prepare for bread is flour, yeast, salt and liquid. Flavoring additives turn it into baked goods, it can be butter, eggs, sugar, sour cream or cream.

With different ratios of components, hard, soft, sponge or liquid dough is prepared. Flour should be sifted before use to saturate it with oxygen. Baked goods made from soft or sponge dough cannot be stored for more than a few days. From hard dough you can bake, for example, gingerbread cookies, gingerbread cookies - they can be stored for more than two weeks.

Yeast dough - what is made from it

It is quite difficult to list all the dough products - every country in the world has its own traditions, recipes and preferences. Bread is baked from the simplest bread dough. Today we can find dozens of types of bread on store shelves - almost all options can be baked at home. Butter yeast dough is used to make confectionery and bakery products (buns, cheesecakes, muffins, buns, pies, kulebyaki and much more). Using the straight and sponge method you can get dough with different amounts of baked goods. If you are planning a lot of baking, it is better to prepare the dough using the sponge method in several stages. Real Russian pancakes are baked using liquid yeast dough.

Recipe 1: Sweet yeast dough using the sponge method

This dough is prepared when you need to bake sweet pies or buns. There are a lot of varieties, but the principle of preparation is the same. First we make the dough, then knead the dough on it. For baking we choose butter, eggs, sugar. Dissolve the yeast in lukewarm (not hot!) milk.

Ingredients:

Dough: flour (1 cup), milk or water (0.7 cups), sugar (1 tablespoon), yeast (20 grams).
Dough: eggs (4 pcs.), flour (2 cups), milk (0.5 cups), salt (on the tip of a knife), vegetable oil (50 grams), sugar (100 grams), butter or margarine (70 grams).

Cooking method

In the process of dissolving the yeast, you should get a dough like pancakes. To do this, dissolve yeast in milk with a spoonful of sugar and gradually add flour, preferably sifting it through a sieve (about 1 glass). The dough is placed in a warm place for about an hour and a half. Having reached its maximum rise, it will begin to settle and wrinkles will appear on the surface. Prepare the pastry: grind the eggs with sugar and salt in a separate bowl, mix well. Melt the butter or margarine, cool to room temperature, add the baked goods to the prepared dough. Gradually add the remaining flour. Mix the dough and baked goods well. At the very end, pour in the cooled vegetable oil, knead the dough until it stops sticking to your hands and the walls of the dish.

The main point in the procedure for preparing yeast sponge dough is kneading. Knead with your hands for about 20 minutes. Cover it with a napkin and put it in a warm place, knead it 2 times. The finished dough should be elastic and pleasant to the touch. If you press on it, a hole is formed, which slowly levels out.

Recipe 2: Easy yeast dough

For this dough you will need a small amount of baking, flour and yeast. Most often it is used for making pies and pies with a lot of filling.

Ingredients: wheat flour (700 grams, approximately 4 cups), sugar (2 tablespoons), vegetable oil or margarine (4 tablespoons, or 60 grams), egg (1 pc.), fresh yeast (or dry, 20 grams), milk (1 glass), salt (half a teaspoon).

Cooking method

Dilute the yeast with warm milk or water (about 30 degrees), add salt, add sugar, mix well to dissolve. Add eggs and add flour. Knead the dough, at the end add softened margarine or butter. Knead the dough in the same way as using the sponge method - for a long time, until it begins to lag behind your hands and utensils. Cover with a clean cloth and leave for 3-4 hours to ferment. Knead 2-3 times as soon as it doubles in volume. The first warm-up will take place in about an hour and a half, then again after the same time.

Recipe 2: Yeast dough for traditional Russian pancakes

Russian pancakes differ from quick-ripening ones in that they are prepared with yeast dough. They turn out lush, soft, light, completely covered with an openwork pattern with small holes. Such pancakes perfectly absorb sour cream and butter, become shiny and outrageously appetizing! In Rus', pancakes were baked from different flours - oatmeal, wheat, buckwheat. On Maslenitsa they tried to outdo their neighbors, trying to impress with their toppings and toppings. You can easily learn how to make yeast dough for pancakes yourself. True, it will take time for fermentation - but real housewives spend it on cooking with great pleasure, because the reward is a huge mountain of pancakes, which will feed the whole family and treat guests.

Ingredients: milk (half a liter), yeast (1 packet of dry or 25 grams of fresh), sugar (2-3 teaspoons, flour (two and a half glasses), boiling water (half a glass), eggs (2 pcs.), butter (100g).

Cooking method

To prepare the dough, choose a fairly large pan, as the volume will increase. Add yeast, salt, sugar, dilute them, and constantly add a little flour. Stir the dough so that the flour lumps disperse, cover the pan with a napkin and place in a warm place to rise for an hour. Stir constantly and pour in boiling water, eggs and oil. The result will be a tender dough that must be used without any residue, otherwise it may sour. Pancakes should be baked in a thick frying pan, preferably cast iron.

Recipe 3: Yeast dough with kefir and vegetable oil

This dough is an excellent option for pies and filled pies. We use fast-acting yeast and a straight method for preparing the dough.

Ingredients: wheat flour (600 grams), yeast (15 grams, or a tablespoon), sugar (2 tablespoons), salt (1 teaspoon), kefir (400 ml), vegetable oil (10 grams).

Cooking method

Mix sifted flour, salt, yeast, sugar. Mix kefir and vegetable oil in a separate bowl. Pour the liquid into the flour gradually, knead the elastic dough, transfer to a bowl and cover with a towel. This is a quick dough and will rise in about an hour. We push it down several times with our hands. It is advisable to use it immediately. If some of the dough remains, it is better to freeze it, otherwise it will ferment and lose its properties. In a bread machine, this dough is prepared in dumpling mode. Mix all the ingredients and leave in the closed bread maker for 1 hour after completing the program.

What if the dough doesn't ferment?

What to do when the dough doesn't rise? This can happen for various reasons, primarily due to non-compliance with the temperature regime. The optimal fermentation temperature is 30 degrees. If the dough is overheated, it should be cooled; if the dough is too cold, it should be heated and fresh yeast should be added, but so that it does not come into contact with objects with a temperature above 50 degrees.

Fermentation slows down or stops if too much salt and sugar are added. You can knead a new dough with a different batch of yeast, and mix with over-salted or over-sweetened ones. The quality of the yeast plays a big role. To test the yeast, you can prepare a small portion of the dough, sprinkle with flour and observe how it turns out. If no cracks appear after a few minutes, the yeast is of poor quality.

You also need to take into account the amount of ingredients:

- if there is excess water, the dough is poorly formed, the baked goods turn out flat and mushy;
- if there is a lack of water, the baked goods are hard and the dough does not ferment well;
- excess salt - pale crust, increased fermentation time;
- lack of salt - vague and tasteless products;
- oversaturation with sugar - the surface quickly fries, but the middle is not baked, the dough ferments slowly and poorly, if you add sugar, fermentation stops completely;
- with a lack of sugar, baked goods have a pale appearance;
- too much yeast - an unpleasant alcoholic aftertaste in the product.

Making dough at home is a very exciting process. By mixing simple ingredients, you can get amazingly tasty dishes and delight your family and guests with aromatic pies, crispy cookies or tender dumplings. Read about how to make the dough at home in our material.

There are several basic types of dough that you can easily prepare at home. These are yeast dough, puff pastry, biscuit, shortbread, choux, butter, dumpling dough and pizza dough. The main ingredient for making the dough is flour. Depending on the type of dough, you should use eggs, milk or water, sugar, butter or vegetable oil, yeast or baking powder along with flour. To make the dough work, it is important to follow the recommendations in the recipe.

Homemade puff pastry

From the presented ingredients you get 700 g of finished dough. To prepare this type of dough, all necessary products must be chilled.

You will need 260 g butter, 350 g flour, 8-10 tbsp. ice water 1 tsp. salt.

Preparation. In a deep bowl, use your hands to mix the sifted flour, salt and 60 g of cooled and coarsely grated butter. Add water one spoon at a time and knead into a stiff dough. Form the dough into a ball and place in the refrigerator for 15 minutes. Then roll it out on a floured surface into a rectangle, sprinkle two thirds of this rectangle with 100 g of cooled grated butter. Cover the butter-free end of the rectangle and roll out the dough well again. Repeat the process using the remaining oil. Roll out the dough into a rectangle again, fold in half and repeat the process two more times. Refrigerate puff pastry for at least 4 hours before using. Store the finished dough in the freezer, wrapped in plastic wrap.

Yeast dough at home

The entire process of preparing yeast dough will take about 2 hours. Take this point into account when planning to please your household with sumptuous pastries.

You will need 2/3 tbsp. milk, 7 g active dry yeast, 6 tsp. butter, 1/4 tbsp. sugar, 3/4 tsp. salt, 1 egg, 3 tbsp. flour plus a little for kneading.

Preparation. Heat the milk, without bringing it to a boil, and pour in the dry yeast, leave for 5 minutes. In a separate bowl, mix softened butter, sugar, salt and egg. Continuing to stir, pour in the milk and add the flour. Knead the dough, adding a little more flour if necessary. Transfer the finished lump to a clean bowl, cover with a kitchen towel and leave for 1.5 hours in a warm place. The finished yeast dough should double in size.

Homemade choux pastry

To prepare the choux pastry, you must follow the recipe instructions exactly.

You will need 120 g butter, 1 tbsp. water, 1.4 tsp. salt, 1 tbsp. flour, 4 eggs.

Preparation. Pour water into the pan, add oil and place on low heat. Stirring, bring the mixture to a boil. Add salt and flour and quickly mix with a wooden (or silicone) spatula until a dense, smooth ball of dough forms. Transfer the dough to a clean bowl, cool to room temperature and beat in the eggs one at a time, stirring well each time (you may not have to use all the eggs). The finished choux pastry should not be too runny or too tight, but it should hold its shape well. Before using, place the dough in the refrigerator for half an hour.

Homemade phyllo dough

Filo dough is ideal for making a variety of pies, cakes and snacks. It is not difficult to prepare it at home.

You will need 480 g flour, 3 eggs, 200 ml boiled water, 2 tbsp. vegetable oil, 1 tsp. 9% vinegar, ½ tsp. salt.

Preparation. Dissolve salt in warm water, add vinegar and egg yolks. Sift the flour directly onto the work surface, make a well and carefully pour in the egg mixture and vegetable oil. Knead the dough, beating it well on the surface. Then wrap in film and leave for an hour at room temperature. After this, divide the dough into 12 parts, roll each thinly, gently stretching with your hands, and place on parchment. Do the same with the remaining dough, placing each layer with parchment paper. Roll the finished phyllo dough along with the paper and wrap it in a damp towel. You can also transfer the layers of dough with plastic wrap, carefully roll them into a roll and place them in the freezer. The dough should be thawed before use.

Homemade pizza dough

Using this recipe, you can make restaurant-style pizza. Just don't forget to add your favorite toppings!

You will need 2 tbsp. flour, 7 g dry yeast, 1 tsp. sugar, 1/2 tsp. salt, 2/3 tbsp. warm water, 1 tbsp. olive oil.

Preparation. In one bowl, mix water and oil, in another - flour, yeast, sugar and salt. Make a well in the center of the flour mixture and pour in the water and oil. Knead the dough, adding a little more flour if necessary. The dough should be smooth, elastic and spring back when pressed. Place the lump of dough in a greased bowl, cover with film and leave in a warm place for about an hour. Press the risen dough with your hands and start making the pizza.

Dough for dumplings at home

You only need four simple ingredients to make delicious homemade dumpling dough.

You will need 3 tbsp. flour, 0.5 tbsp. warm milk, 0.5 tbsp. warm water, a pinch of salt.

Preparation. Sift the flour. Mix water with milk, dissolve salt in the resulting mixture. Add flour and knead into a smooth elastic dough. Leave the dough to rest for half an hour, covered with a towel.

Homemade bun dough

This versatile dough recipe is perfect for making sweet rolls, pretzels and pies.

You will need 2/3 tbsp. milk, 5 tbsp. sugar, 7 g active dry yeast, 2 eggs, 330 g flour, 1 tsp. salt, 120 g butter.

Preparation. Pour 1 tbsp into warm milk. sugar and yeast, stir and leave for 5 minutes. Add eggs, beat until smooth. Mix the remaining sugar, salt and flour. At this stage, you can also add vanillin if desired. Add the milk-egg mixture and mix thoroughly. Add half the melted butter. If the dough is too dense, add a little more oil and knead well. Grease a bowl with oil, place a lump of prepared dough there, cover with film and leave in a warm place for 1-1.5 hours.

Homemade shortbread dough

You can make homemade cookies and pies from shortcrust pastry. If desired, you can add spices to these ingredients and bake, for example, ginger Christmas cookies.

You will need 300 g butter, 2 eggs, 1 tbsp. sugar, 1 packet of vanillin, 3 tbsp. flour, a pinch of salt.

Preparation: In a deep bowl, mix the flour, after sifting it, sugar, salt and vanillin. Add the chilled butter cut into pieces and grind everything into crumbs. Then add eggs and knead the dough. Roll it into a ball, wrap it in film and place it in the refrigerator for 1 hour.

Homemade biscuit dough

Making good biscuit dough is an art. To master it, follow the recommendations in the recipe.

You will need 4 eggs, 120 g sugar, a pinch of salt, 120 g flour.

Preparation. To prepare the sponge cake, use only fresh eggs. Carefully separate the whites from the yolks. Beat the yolks with 2/3 sugar until white. Separately, in a clean bowl, beat the whites until stiff peaks form, add the remaining sugar and beat thoroughly again until smooth. Transfer the whites to the yolks and mix gently, using a spatula from top to bottom. Add the sifted flour, stir quickly and bake immediately using a springform pan.

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These dough tricks will definitely help you in life. Don't lose these tips!

Dough- the basis of many culinary dishes, a plastic mass obtained by mixing flour with liquid. Dough is also called any thick mass that resembles dough in consistency and is usually obtained by mixing solid and liquid. There is yeast and yeast-free dough, bread and butter dough, pancake, shortbread, unleavened, puff pastry, choux pastry, biscuit, Viennese dough... Depending on what product the dough is made for, there are pizza dough, pie dough, pasty dough, for dumplings, lasagna, pies, buns, cookie dough and others. The quality of a culinary product greatly depends on the ability to work with dough and on the success of the chosen dough recipe.

1. Always add diluted potato starch to the dough - buns and pies will be fluffy and soft even the next day. The main condition for delicious pies is a fluffy, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with air oxygen

2. To any dough (except dumplings, puff pastry, choux, shortbread), that is, dough for pies, pancakes, bread, pancakes, always add semolina to half a liter of liquid (about a heaping tablespoon). The nuns taught: “Previously, the highest quality bread was made from semolina. It did not dry out for a long time and was lush. Now there is no grit. Now add some semolina and you will always have good baked goods.” This advice is so priceless.

3. Add half a glass of mineral water to the dough, in addition to milk. Dilute 1 tsp. soda in 1/2 tbsp. water and lightly extinguish it with citric acid or vinegar.

The baked goods really turn out great. Even the leftovers the next day are fluffy.

4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.

5. When kneading yeast dough, all products should be warm or at room temperature; products from the refrigerator will slow down the rise of the dough

6. For yeast products, the liquid should always be heated to 30 - 35ºС, since yeast fungi in a liquid that has a lower or higher temperature lose their activity

7. When you knead the dough, your hands should be dry.

8. Before putting the product in the oven, let it rise for 15 - 20 minutes. Allow the dough to proof completely before baking. If the proofing is not complete, it does not rise well and the pies do not bake for a long time.

9. Bake pies on a baking sheet over medium heat so that the filling does not dry out.

10. It is best to add unmelted butter to the dough (yeast and unleavened butter), since melted butter worsens the structure of the dough.

11. Pies made with milk are more tasty and aromatic, the crust after baking is shiny with a beautiful color.

12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Test the yeast in advance. To do this, prepare a small portion of the dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, then the quality of the yeast is poor.

13. If there is excess sugar in the dough, the pies quickly “brown” and even burn. Fermentation of yeast dough slows down, and the pies turn out less fluffy

14. Fats, softened to the thickness of sour cream, are added at the end of kneading the dough or when kneading it, this improves the fermentation of the dough

15. To make the finished pies more tender and crumbly, put only yolks in the dough

16. Tall pies are baked over low heat so that they cook evenly.

17. The dough for a pie baked on a baking sheet is rolled out as thin as possible so that the taste of the filling can be clearly felt.

18. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then add the filling.

19. Neither the dough nor the dough should be allowed to rest, as this causes a deterioration in the quality of the dough. 3 hours is enough, but be sure to stay warm.

20. Yeast dough pies can be greased with milk and, if desired, sprinkled with salt, poppy seeds, and caraway seeds.

21. Covered pies are brushed with beaten egg, milk, and sugar water before baking. Thanks to this, an appetizing gloss appears on the finished cake. The best shine is obtained when lubricated with yolks.

22. Pies that are sprinkled with powdered sugar are also greased with butter - it gives them a pleasant aroma.

23. Pies brushed with egg white acquire a shiny golden brown crust during baking.

24. The more fat and less liquid in the dough, the more crumbly the products are.

25. If you add soda to the dough, the cake will turn out to be darker in color with an unpleasant odor.

26. It’s easy to roll out thin dough by wrapping the rolling pin in a clean linen rag.

27. If the dough is too wet, place a piece of parchment paper on it and roll it straight through the paper.

28. Shortcrust pastry pies should be removed from pans when cooled.

29. Before adding raisins to the dough, they need to be rolled in flour.

30. Salt is always added to flour only when the dough has already fermented

31. The more fat and less liquid in the dough, the more crumbly the products are.

32. If the dough has already risen and you don’t have time to put it in the oven, cover the dough with well-moistened paper, first shaking off the water.

33. It’s better not to cut a hot pie. But if this is necessary, you need to heat the knife in hot water, quickly wipe it and cut it.

34. If the cake does not come off the baking sheet, separate it from the baking sheet with a thread.

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Dough is a real stumbling block for many housewives. You can be an ideal cook, but the task of baking, for example, pies from homemade yeast dough still remains insoluble for you: the dough is either too dense, too sticky, or does not want to rise. Although there are thousands of recipes for preparing dough of all kinds in the world, and this matter, in general, does not present any complexity. Let's try to figure it out and find out how to prepare the perfect dough.

What is dough?

Dough is an intermediate product used in bakery, confectionery, pasta production, as well as in baking flour products at home. The dough is prepared from flour with the addition of ingredients such as water, yeast, sugar, salt, eggs, butter, spices, etc. The dough contains proteins, fats, carbohydrates, salts, acids and other substances. When kneading the dough, these substances can be present in it in various states of aggregation: in the form of a suspension, colloids, solutions, etc.

The most important ingredient of the dough is flour. Usually this is wheat flour. It is advisable to use high-grade flour for baking, without foreign odors, and not contaminated with beetle larvae. Before kneading the dough, the flour must be sifted: it will be enriched with oxygen, and will also be additionally cleared of random debris. It is better to take flour for baking with a low gluten content, but strudel, bread or puff pastry are better made from so-called durum wheat flour.

While kneading the dough, add sugar, which is necessary to improve the taste of future baked goods, as well as to stimulate the activity of yeast cells. Sugar must be added carefully, strictly in accordance with the recipe, otherwise if there is too much sugar, the dough will become heavy and too dense.

Depending on the recipe, you can add various dairy: milk as such, kefir, sour cream, cottage cheese, etc. Dairy products create lactic acid fermentation and contribute to better loosening of the dough.

For plasticity, add into the dough fats- vegetable oil and fats of animal origin. If you do not overdo it, the baked goods will turn out tender, aromatic and will not go stale for a long time. However, excess fat will limit the ability of the protein to swell and will inhibit the vital activity of yeast cells, so that the dough will not be loose, and the baked goods will turn out dry and tasteless.

Eggs The ones we add to the dough must be fresh and not too big. They will give your baked goods crispness and tenderness, strengthen the crust of the product, and improve its color and taste.

Yeast for the dough you can use both pressed and dry ones. Before use, they are diluted either in warm water or in warm milk. Be careful that the liquid is not too hot, otherwise the yeast cells will die. Cold liquid slows down the activity of yeast cells and the dough will rise more slowly.

To others baking powder tests include baking soda and ammonium carbonate. In stores you can buy ready-made bags with a mixture called “Baking Powder.” For 400 g of flour, you usually take 10 g of this baking powder. Some housewives use vinegar-slaked soda as a leavening agent, but sometimes soda can ruin the taste of baked goods.

To improve the taste, you can add lemon zest, salt, vanillin, cinnamon and spices to the dough.

Types of test

Dough for dumplings according to GOST recipe:

Wheat flour - 700 g, water 260 g, eggs - 1.5 pcs., salt 15 g. Yield - 1 kg. Some of the flour is used to dust the rolling pin and roll out the dough.

Add water heated to 35 degrees, salt and eggs to the flour, knead until smooth, and let the gluten swell for 40 minutes.

The dough for dumplings is prepared in the same way, only another 25 g of sugar and 245 g of milk are added as ingredients.

Pancake dough without yeast: Beat 3 eggs, half a teaspoon of salt and 3 tbsp. l. sugar, add vanillin or vanilla sugar for taste. Dilute the resulting mixture slightly with milk (in total we need 0.5 liters of milk) and add 6 tbsp. l. flour (heaped and be sure to sift through a sieve). Add the remaining milk and stir the dough. When you have kneaded the dough, you can pour boiling water into it and stir - the pancakes will turn out lacy without any soda.

Yeast pancake dough: take 660 g of flour, 50 g of margarine, 1.1 liters of milk, 40 g of sugar and vegetable oil. butter, 2.5 eggs, 40 g of pressed yeast and 15 g of salt. Salt, sugar, yeast diluted in warm water are dissolved in milk, the mixture is heated to 40 ° C, then eggs and flour are added, mixed, and the sour cream is added. butter and leave the dough for three to four hours in a warm place. The dough has increased in volume and is kneaded once.

Dough for pancakes It is prepared almost the same way: 1.2 liters of milk, 1200 flour, 35 g of yeast, 43 g of sugar, 1.5 eggs, 22 g of salt. The batter should be thicker than pancake batter.

Sponge (butter) yeast dough for pies and kulebyak: flour 641 g, sugar 34 g, table margarine 29 g, salt 10 g, press. yeast 19 g, water 258 g.

Pour water at a temperature of 40°C into a container (70% of the total required quantity), add yeast diluted in water, 60% flour. Stir all this, cover the container with a lid or a clean towel, and leave in a warm place for fermentation. Scientifically it is called dough. After about three hours, when this same dough has doubled in volume, add the rest of the liquid, flour, and knead the dough. Margarine is also put there. Leave the dough to rise for two and a half hours, during which it must be kneaded 2-3 times.

Puff pastry, which many consider the pinnacle of culinary excellence, can be easily prepared at home to surprise everyone with a luxurious Napoleon cake. To do this you will need a pack of margarine, two glasses of flour, salt and some water. Margarine is simply placed in a container with flour and chopped with a knife. During this action, the margarine particles are covered with flour, and to knead the dough, you just need to add 0.5 cups of water into the container. The finished dough is put in the refrigerator for half an hour or an hour, and then rolled out thinly and baked whatever your heart desires: cake layers, puff pastries, tongues, etc.

Shortbread dough It breaks all records in terms of ease of preparation. This is where millions of home baking lovers probably began their journey. Indeed, to mix three eggs, 200 grams of melted butter, a glass of sugar, salt and 2.5-3 glasses of flour, you don’t need any special skills or phenomenal memory. The resulting dense, buttery dough produces luxurious shaped cookies, shortbread pies with jam or cheese, and delicate homemade cakes.

Of course, there are many more types of dough, and each cook necessarily has his own secrets of preparing it. This means that in search of our ideal test, we will have to experiment. But in the end, everything will definitely work out!