If you know and love fragrant and very tasty whites, you simply have to try different recipes for their base. With a quick dough on kefir without adding yeast, you will immediately start preparing the dish, without wasting time, but with the yeast version on milk or custard in boiling water, your whites will turn out to be more fluffy and soft. Try everything and choose your recipe.
Quick dough for whites without yeast
Ingredients:
- 900 g flour;
- 200 ml of milk of any fat content;
- 200 ml of kefir, fermented baked milk or yogurt;
- 3 chicken eggs;
- 50 ml of vegetable oil;
- 1 tsp each baking soda and salt.
Remove milk and kefir from the refrigerator in advance so that they warm to room temperature. Mix both products and eggs in a deep bowl and whisk everything well, add baking soda and salt. Introduce the sifted flour into the mass in small portions, stirring it in with the other hand so that no lumps form. Pour in vegetable oil, knead everything and put in a plastic bag, generously sprinkled with flour inside so that the contents do not stick. Leave it on for 5-10 minutes, then make the whitewash. The dough turns out to be quite sticky, pinch off pieces from it and roll into flat cakes or knead with your fingers.
Yeast dough for whites
Ingredients:
- 500 g flour;
- 200 ml of milk;
- 1 chicken egg;
- 80 ml of vegetable oil;
- 5 g of dry yeast (half a bag);
- 1 tbsp. Sahara;
- 1 tsp salt.
Pour milk into a saucepan and heat over medium heat, but do not bring to a boil. Pour the warm liquid into a large bowl, dissolve the sugar in it, dissolve the yeast and let it swell for 10-15 minutes. Mash the egg separately with a fork and add with vegetable oil to the milk-yeast mixture. Gradually add flour, salt and knead a soft dough that does not stick to your palms. Roll it into a lump, put it on the table, cover it with a clean towel so that it does not dry out, and let it stand for 1.5-2 hours until it almost doubles in size. If there are drafts in the kitchen, place the dough in a lukewarm oven. Crumple it properly and cook the whites.
Choux pastry for yeast whites
Ingredients:
- 600 g flour;
- 5 g of dry fast-acting yeast;
- 300 ml of water;
- 30 g margarine;
- 1 tbsp. mayonnaise;
- 60 ml of vegetable oil;
- 1 tbsp. Sahara;
- 1 tsp salt.
Remove the margarine from the refrigerator half an hour before cooking to soften. Mash it with a spoon in a deep bowl or bowl and mix thoroughly with mayonnaise, vegetable oil, boiling water, and sugar and salt until smooth. Sift flour and sprinkle with half a portion of the prepared mixture, top with yeast and the remaining flour. Knead a light dough quickly. Heat a metal bowl, cover the dough ball and leave for 40 minutes. Knead it again and sculpt the whites.
