Yeast dough for pie
The secret to delicious home baking yeast lies, of course, in the formulation of the test. And how right proportions of ingredients are met and sustained preparation technology is not only the pomp and airiness products, but also their taste.
It is also important the quality of the raw materials used. So, if pressed yeast, we pay special attention to their freshness are used for the test. Expired shelf life of this product will be guaranteed by reason of failure to prepare the cake, the taste and appearance will be ruined. If, however, you're out of luck, and the quality of the yeast summed up, you can try to correct the situation and rescue products, adding new batch of yeast, diluted in a small amount of milk with flour and to mix them into the batter.
Using the suggestions below recipes yeast dough for the pie, you can provide your family with a delicious home-made cakes. It remains only to decide on the filling .
Recipe Quick dough for the pie on kefir
- yogurt - 250 ml;
- dry yeast - 20 g;
- Refined vegetable oil - 125 ml;
- Sugar - 40 g;
- . Salt - 1 tsp;
- Wheat flour - 480 g
To make a really fast dough for this recipe mix in deep bowl sifted flour and dry yeast. In another suitable container dissolve nicely at yogurt sugar and salt, pour vegetable oil and refined mix. By connecting the dry and liquid base knead the dough, place it in a warm place and give up. If the temperature favorable flat mode, for this you will need about forty minutes.
Thereafter, fluffy dough punched and form from it a cake or any other product.
Simply lean yeast dough for pies
- Purified water - 300 ml;
- Wheat flour - 640 g;
- sugar - 50-100 g;
- salt - 5 g;
- vegetable oil - 100 ml;
- Pressed yeast - '35
Purified vodichku heated to a temperature of 37 degrees, dissolve it in salt and sugar and dissolve the pressed yeast. Then we sift small amounts of wheat flour dough and plants. At the end of kneading add the vegetable oil is refined. The consistency should get soft, but not lipnuschuyu hands on weight, which is placed in a bowl, cover with a clean cloth and determine cut-in heat for about one hour. During this time, the dough should increase at least twice. Thereafter Punch his good hands and will leave again approached. Re-proofing provides a more gentle and soft product structure with a smaller porosity.
The best yeast dough for pies
- fresh milk or yogurt - 250 ml;
- fresh yeast - 25 g;
- butter - 75 g;
- sugar - 85 g;
- salt - 5 g;
- wheat flour - 480-520, the
Milk or yogurt is heated to a temperature of 37 degrees, dissolve it in a teaspoon of sugar and dissolve the fresh yeast. Fifteen minutes later, when the mixture is a little froth, add the remaining sugar, salt, stir and podsypaya small portions previously
Then someone put the dough in a bowl, we define it in a warm and cozy place, cover with a clean towel or cloth cut-and leave for forty minutes. Then we do obminku and give again to come within thirty minutes. Now, for the preparation of a large roll out the pie dough in a layer thickness of about one centimeter and then leave for aging under a towel for one hour. Next, fill the pie filling and thirty minutes can send in the oven.