Self-made dough is always tastier than a store dough. And if the hostess decided to pamper her family with delicious pastries, she will certainly make the dough with her own hands. Yeast dough is capricious, and it should be kneading strictly according to the recipe, because if there is not enough yeast, it will not work, but if on the contrary a lot, then the dough will be sour.
Pick your recipe
You will need
-
- flour 500 g;
- yeast 30 g;
- water or milk 250 ml;
- salt 1/2 tsp;
- egg 1-2 pcs;
- butter 2 tbsp;
- sugar 1-2 tbsp
Instruction manual
1
Heat the milk over low heat, but it should not be very hot, otherwise the yeast will lose its quality.
2
Be sure to sift the flour into a large volume dish and make a hole in the middle.
3
Pour in dry yeast, then add a little warm liquid (water or milk).
4
After that, cover the cup with a towel and put it for ten minutes in a warm place so that the dough comes up and the top layer begins to bubble slightly. This is the so-called first approach.
5
Add granulated sugar, eggs, salt, butter.
6
Knead the dough. If it is kneaded correctly, then it becomes smooth, does not stick and does not adhere to the dishes. It is better to knead the dough with your hands, because this is the only way to correctly determine the desired consistency. If it still sticks to your hand, then you need to continue kneading. Sprinkle a little flour. Some housewives consider this method laborious and do not knead the dough, but roll it into a large bowl and crumple on a cutting board. It can be so, if it is so convenient for you.
7
Sprinkle the finished dough with flour, cover with a towel and set for another 30 minutes. It should increase about two times. This is the second approach.
8
In order to find out if the dough is ready, press it with your finger, and if it takes its previous shape, then the fermentation is not over. But if on the contrary - a fingerprint remains, this means that the dough is ready.
9
Now roll out the dough and start forming buns, pies or cheesecakes and bake in the oven until golden brown.
Useful advice
Often, 500–40 g of yeast is needed per 500 g of flour;
When cooking, you need to remember some rules: all necessary products must be at room temperature and be in a warm room.
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