You will need
- Deep bowl or saucepan
- whisk
- tablespoon
- measuring Cup
- brush.
- For the dough: 0.5 liters of milk;
- 100g sugar;
- 100g butter or margarine;
- 2 tablespoons vegetable oil;
- 2 eggs;
- ½ Teaspoon of salt (without top);
- 1 sachet of dry yeast;
- 1 kg of flour.
Instruction
1
Soft dough for pies with a small amount of baking prepare straight dough method. In a saucepan, pour warmed to 30 ° C milk and dissolve yeast in it. Milk should not be hot, otherwise the viability of the yeast and stop the dough will not ferment.
2
In the mixture add salt, sugar, eggs, if pies with sweet filling, then the vanilla, sifted flour, and mix for several minutes until the dough is smooth and without lumps.
3
Butter melt in a small saucepan on a slow fire, and has slightly cooled, pour into the container with the dough and mix thoroughly. At the end of kneading add the vegetable oil, just stir and put in a warm place for fermentation. Normal fermentation temperature is considered to be 28 – 30oC, by lowering the temperature slows down the fermentation, with the increase accelerating. At temperatures below 10 ° C or above 55oC with fermentation stops altogether.
4
When the dough will increase in 2 times, it is about 2 -2.5 hours, depending on the number of involved rules, make obmenka. The second alminco produce 40 -50 min. Fermentation is considered complete, if the dough after the maximum lift begins to descend. After the second punching, put the dough on the table sprinkled with flour.
5
Vibrative the dough carefully knead by hand, sprinkled with a small amount of flour and hands so the dough doesn't stick. If the dough is watery, backfill on the cutting table a little flour. Knead the dough until it becomes homogeneous and smooth, and it will be easy to lag behind the hands.
6
Next, roll out the dough into a bundle and slice it into equal pieces. Each piece roll it into a ball and place on the table, sprinkle with flour, and let stand 10 minutes. Then each ball using a rolling pin roll into a round cake and on top of one half put ready by this time, the filling. Cover with second half of dough the filling so as to form a cake in the form of a Crescent. Tightly zasypnica edge, and flip the cake so that the seam was in the base product. The oblong piece of dough with the ends of the pie as well tuck under the bottom, place on a baking sheet, greased with vegetable oil, and put it in the proofing for 20 – 30 minutes in a warm damp place, covered with a napkin. This needs to be done to ensure the completion of fermentation during proofing, the surface of the cake is not dried up or cracked. In the home this result can be obtained by using a thin wet fabric, covering it with baking pies.
7
Then proceed to baking or frying pies. Bon appetit!
Note
In the manufacture of cakes of sweet dough, the amount of sugar should be increased to 1/2 of normal. If you change the proportions of the ingredients may cause the following:
a lot of water – the dough is badly formed, cakes blurry and flat;
little water the dough bad wanders, pie hard;
milk or cream instead of water – a beautiful appearance and taste of products;
increase amounts of fat – the patties more crisp and not stale for a long time;
a lot of salt – dough bad wanders, products acquire a salty taste;
little salt pies insipid and vague;
a lot of sugar – the surface of the pies when baking, quickly tinted and baked through the middle of the bad. The dough slow ferments;
little sugar – pale and savoury pies;
a lot of eggs – products of lush and delicious;
a lot of yeast – an unpleasant smell of yeast.
a lot of water – the dough is badly formed, cakes blurry and flat;
little water the dough bad wanders, pie hard;
milk or cream instead of water – a beautiful appearance and taste of products;
increase amounts of fat – the patties more crisp and not stale for a long time;
a lot of salt – dough bad wanders, products acquire a salty taste;
little salt pies insipid and vague;
a lot of sugar – the surface of the pies when baking, quickly tinted and baked through the middle of the bad. The dough slow ferments;
little sugar – pale and savoury pies;
a lot of eggs – products of lush and delicious;
a lot of yeast – an unpleasant smell of yeast.
Useful advice
When choosing flour be guided by the inscription on the packaging. Flour must be of A class durum wheat.
The flour before sifting, before you pour in the batter, measure a measuring beaker without compaction.
During fermentation in the dough secretes alcohol and carbon dioxide, which inhibits the activity of yeast. Carefully craft alminco test in order to remove the accumulated carbon dioxide, after which the fermentation is resumed with a new force.
To improve the appearance of products before baking, brush the surface of the pies with egg diluted with water or milk in small amounts. Melted butter applied with a brush, will give the cakes a pleasant smell.
The flour before sifting, before you pour in the batter, measure a measuring beaker without compaction.
During fermentation in the dough secretes alcohol and carbon dioxide, which inhibits the activity of yeast. Carefully craft alminco test in order to remove the accumulated carbon dioxide, after which the fermentation is resumed with a new force.
To improve the appearance of products before baking, brush the surface of the pies with egg diluted with water or milk in small amounts. Melted butter applied with a brush, will give the cakes a pleasant smell.
