When kneading the dough, of course, we want to make it airy and bake a fluffy pie or pies. However, disappointment often awaits us - the dough settles, it turns out to be either too rare or very dense, and what is baked from it cannot be called a lush baking. Let's try some old recipes, because success in cooking is always based on tradition.
It is necessary
-
- For airy yeast dough:
- 500 g flour;
- 1 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- 25 g fresh yeast;
- 1 egg;
- 6 tbsp. l. vegetable oil;
- 3/4 cup milk.
- For biscuit dough:
- 100 g flour;
- 180 g sugar;
- 4 eggs.
Instructions
Step 1
Follow a few simple rules when making yeast dough. Dissolve dry yeast for the dough correctly: take warm water, pour yeast with sugar into the water, and not vice versa. Make sure that the dough is not sparse, but not dense, but soft and peeling from the walls of the dish.
Step 2
Knead the dough on a floured board, dust your hands and dough with flour as needed so that it doesn't stick, no more, knead until smooth and elastic. Form the dough into a ball and place in a dish oiled with vegetable oil, cover with a clean towel, leave in a warm place, when the dough doubles in volume, wrinkle. For icing, mix the egg yolk with a teaspoon of water or milk, beat the mixture.
Step 3
Airy yeast dough
Warm milk and yeast to a temperature slightly above room temperature, put sugar and yeast in milk (you can add an incomplete tablespoon of flour), put in a warm place. When the yeast begins to ferment and bubble, add yeast, salt, egg and vegetable oil to the sifted flour, knead the dough and leave to rise in a warm place. When the dough rises and significantly increases in volume (2 - 2, 5 times), knead it and leave it to rise, repeat this procedure at least one more time.
Step 4
Make the desired product (pies, pie), place on a baking sheet and let stand for 20 minutes before placing the baking sheet in the oven. Bake at about 200 ° C until tender.
Step 5
Observe several rules for preparing and baking biscuit dough: to make it airy, separate the yolks from the whites and beat separately, first the yolks with sugar, then the whites until they are strong foam, then combine them together and gently stir in the flour, adding it in small portions, but not delaying the process.
Step 6
Place the biscuit dough in a preheated oven immediately after kneading the flour, as from this moment it begins to settle irreversibly. Lubricate the biscuit pan only along the bottom, not on the sides, otherwise the dough will rise only in the center. Since the dough cooks quickly, light the oven, grease the baking dish and measure out the flour before whisking and mixing the ingredients.
Step 7
Do not open or slam the oven door during the first 20 minutes of baking the biscuit, as this may cause it to fall off. Cut and saturate the sponge cake after it has cooled completely: the freshly baked dough should cool and become firm at an even room temperature.
