How to make yeast dough? The Bezoparny way
In Russian cuisine pies and dough products - important part of food and national tradition. The set of recipes of nourishing and sweet pies which basis is yeast dough is known. Distinguish a bezoparny and basic way of preparation of yeast dough. In this article the bezoparny way will be considered.
It is independently very simple to make dough, at desire and observance of a compounding.
Wheat flour - 4 glasses
Granulated sugar - 2 tablespoons
Margarine or vegetable oil - 4 tablespoons
Egg - 1 piece
Fresh yeast - 20 grams
Salt - 1/2 Water teaspoon
or milk - 1 glass
a product Exit: 1 kilogram
Before starting a test batch, it is necessary to prepare all necessary products.
Warm up milk or water to 40 degrees (liquid has to be warm, but is not hotter), it will allow yeast to earn quicker.
For half an hour to a batch part yeast in separate ware, having added a small amount of warm water (30 degrees) and 1 teaspoon of granulated sugar. Stir. Pour mix in a pan with flour when it is mixed with water (milk).
Dissolve salt and sugar in the small amount of milk or water intended for a batch mix with other products. Then add to this mix of egg.
Flour before a batch needs to be sifted through a sieve, for saturation by its oxygen and removals of possible impurity of the small size (meet in flour of poor quality).
Knead dough within 5 - 7 minutes. Add to it oil (or margarine) approximately in 3 minutes prior to the termination of a batch. Continue to knead dough until it ceases to stick to hands. If it at you turned out liquid and all - sticks, means you added too much liquid and it is necessary to powder dough with flour and to knead again.
After the termination of a batch cover ware with the test that it did not zavetritsya, and put to the warm place for fermentation for 2,5 - 3 hours.
In 1,5 - 2 hours the volume of the test will increase twice, dough needs to be pressed down within 2 minutes. The careful obminka is done in order that dough was exempted from surplus of carbon dioxide that yeast and dairy - sour bacteria was evenly distributed in volume of the test.
The bulked-up gluten clots at an obminka stretch and form a melkoyacheechny grid, dough turns out elastic, finished products more tasty.
Quality of flour is defined by percentage in it of a gluten which consists of proteins. The flour grade is higher, the it is more in it than a gluten and the probability is higher that the baked products will be porous and “air“.
Standards of the contents of a gluten in flour approximately following:
- flour gritty flour, the highest and 1 - go grades - 30%;
- flour 2 grades - 25%;
- wallpaper flour - 20% (it is made by a crunching of whole grain together with a cover).
After an obminka the speed of fermentation of the test increases. It is recommended to carry out from one to three an obminok.
External signs of completion of process of fermentation of the test : dough increased in volume to 2,5 times; dough is leveled if to press it a finger; test surface convex; dough has a pleasant fresh spirit smell, unsharp. It is impossible to allow test perekisaniye.
The culinary products baked of well fermented-out yeast dough differ in magnificent structure, a beautiful look and pleasant taste.