Recipe biscuit dough

Recipe biscuit dough

Buns and pies like, perhaps, everything. Recipes tasty biscuit dough will tell you below.

Recipe biscuit dough for sweet pies

Ingredients:

For the sponge:

  • fresh compressed yeast - 25 g;
  • warm milk - 220 ml;
  • sugar - 30 g;
  • Wheat flour - 40 g

For the dough:

  • Refined vegetable oil - 20 ml;
  • sand Sugar - 100 g;
  • large eggs - 2 pcs .;
  • flour - 530 g;
  • margarine or butter - 90 g;
  • vanilla sugar - 10 g

preparation

First make the brew - add fresh yeast, flour and sugar in warm milk. Stir it all until smooth. Remove the brew for half an hour in the heat. It is important that there was no draft. When the yeast to "earn" get foamy cap. Now, separately mix the eggs with sugar, put soft butter or margarine. Opara combine with baking and stir. Add the vanilla sugar and stir again. Add the sifted flour and knead the dough pieces, preventing it in the same direction. When the mass becomes so thick that it is impossible to knead, spread it on the table and continue to knead by hand. And so the dough does not "score" with flour and it did not work too steep, hand grease with vegetable oil. Thus, the finished dough neat cover with a cloth and remove the heat in a couple of hours. When it is suitable, punched him and we form the product.

Butter yeast dough - recipe without sponge

Ingredients:

  • Refined vegetable oil - 100 ml;
  • egg - 6 pcs .;
  • wheat flour sifted - 1.4 kg;
  • Dry yeast fast action - 20 g;
  • margarine - 350 g;
  • sand Sugar - 280 g;
  • cow's milk - 700 ml.

preparation

Recipe biscuit dough

The warmed up to a pleasant temperature of the milk add sugar, eggs and rub vigorously. Add the dry yeast fast, flour, pre-sifted and pour a thin stream of melted margarine. Thoroughly knead the dough. It's okay to lag behind stenochek and be free of lumps. At the end pour the vegetable oil. Cover the container with a lid and remove the dough into heat. 40 minutes later it is suitable for the first time, punched him, and put more to the same time in the heat. After the second rise again punched and now the dough is completely ready for further work - begin to form from it the product of the desired shape and size.

This recipe biscuit dough is perfectly suited for baking tasty buns.


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