Yeast dough is intended for baking various products: pies and rolls, donuts and pies, cheesecakes and cakes, as well as many other flour products. There are two main ways to prepare yeast dough - sponge and unpaired. The sponge method consists of two processes - dough preparation and dough preparation. The bezoparny method is much easier and faster and is better for making pie doughs.
It is necessary
-
- For 900 g of unpaired dough:
- 3 cups flour;
- 4 tablespoons of sugar;
- 6 tablespoons butter or margarine;
- 3 eggs;
- 15 g yeast;
- 1/3 teaspoon salt
- 3/4 cup milk or water.
Instructions
Step 1
Pour warm milk or warm water (ideal temperature 30 degrees) into a saucepan and dissolve the yeast. Add salt, sugar, eggs, sifted flour and knead for ten minutes until smooth.
Step 2
At the end of the batch, add warmed oil, stir lightly, cover the pan with a lid and place in a warm place to ferment. In winter, you can go to the radiator, and in summer - on the windowsill.
Step 3
After 2, 5 hours after kneading, when the dough has risen strongly, knead it. This is necessary to remove accumulated carbon dioxide and to resume fermentation. Fermentation lasts approximately one hour and is considered complete when, after the maximum rise, the dough begins to sink. The ideal dough temperature for fermentation is 32 degrees, with a decrease in temperature, fermentation slows down, with an increase, it accelerates. It must be remembered that at temperatures below 12 degrees and above 50 degrees, fermentation stops altogether.
Step 4
After the last kneading process, place the finished dough from the pan on a clean, dry and floured board or on the surface of the kitchen table. Then cut a small piece of dough, place it on a board and press down on top with your hand until it becomes flat. Next, connect the edges of the dough in the center and turn it over so that this junction of the dough is at the bottom, and a smooth, flat surface on top. The dough piece has become an even round shape.
Step 5
Now roll the dough onto a cake layer. After rolling out the dough, let it rest at room temperature for five minutes to proof. If the proofing of the dough is insufficient, the baked goods are small, not fluffy, poorly baked; with excessive proofing, the baked goods are blurry, and the crumb has irregular large pores. After doing all the manipulations, you can start cooking the cake.
