Advice 1: What can you make out of biscuit dough

In Russia traditionally baked for all holidays and family gathering, large open or closed tarts. The dough for these purposes, used different. Prepared meat, fish, mushroom pies out of the ordinary with dough or pastry, which was more suitable for sweet baking. Typically, such a test bake sweet pies with berries, jam or cheese.
What can you make out of biscuit dough

Butter cake Kiev



To prepare unleavened dough, you need to take:

- fresh yeast – 100 grams;
- butter – 200 grams;
- granulated sugar – 3 tbsp (for fermentation);
- sugar (for the dough) – 1 Cup;
- wheat flour – 1 kilo;
- raw milk – 1 Cup;
- raw eggs – 5 pieces;
vanillin – on the tip of a knife.

Additionally, for the filling, butter cake will need a very thick jam of prunes or apples.

Cooking pies



First you need to prepare the dough for the test. Fresh yeast pour three spoons of sugar and pour a little warm milk. Stir the composition and allow the yeast to dissolve completely. Then add just enough flour to form a batter, it should be on density as a strong cream. Leave the dough for one hour to raise.

When the dough is good, you will need to add to the dough all the eggs, a Cup of sugar, softened (or melted) butter and vanilla. Mix the whole composition, you can begin to add remaining flour. You need to add flour as much as it will absorb the batter. If necessary, you can add a little flour more or less than indicated in the recipe. Continue to knead the mass until then, until the dough begins to come unstuck from hands and utensils. Ready mixed dough in a warm place and cover with a tea towel or cling film. Allow dough to rise twice, both times to knead it gently.

The pastry is ready, divide into two different parts. Most will to form the basis of the pie and the smaller for his jewelry. Grease a baking sheet with oil (can be sunflower). A large part of dough roll out into the reservoir about the size of a baking sheet. Put the rolled out dough on a baking pan, shape the edges.

Across the surface of the stratum lay evenly thick jam. Deferred from the small piece of dough roll thin flagella and distribute them over the jam in the shape of a mesh. Leave the cake for several minutes to raise. Stir one egg yolk and brush over all the strips of mesh.

Preheat the oven to 180 ° C and place a baking sheet in the oven. Bake the tart for 35-40 minutes. You should have a beautiful Golden mesh. Butter cake with jam can be served with milk or tea hot.

Instead of toppings from jam, you can use any fresh berries, coarsely grated pumpkin or cottage cheese. In any form, this cake will turn out delicious and sweet.

Advice 2: How to prepare yeast dough

Pastry dough has an amazing taste. Delicate fluffy dough literally melts in your mouth. Especially tasty pies and buns, the dough for which is prepared with his own hands.
yeast dough

Rich yeast dough made with sourdough



To prepare the dough for unleavened dough, you will need the following ingredients: 1 Cup wheat flour, 0.7 Cup milk, 1 tbsp sugar, 20 g fresh or dry yeast.

For the dough: 2 cups wheat flour 0.5 cups milk, 4 eggs, 100 g sugar, 70 g butter, 2 tbsp oil, a pinch of salt.

In warm milk stir the yeast, sugar and gradually introduce the sifted flour. It is advisable to sieve the flour at least 2-3 times. The dough should stand in a warm place, without drafts, about 1-1. 5 hours. At the end of that time it rises, an increase in the amount of approximately 2 times.

Pound eggs with sugar until obtaining a white color. Add melted butter cooled to room temperature. Prepared baking mix with yeast mixture, achieving a uniform consistency. The dough gradually introduce the sifted flour and thoroughly kneaded.

At the end of the process the mass is poured into pre-melted and cooled to a temperature not above 30 o C oil. Kneaded the dough until it no longer stick to the container walls. To properly knead the dough, you will need 15-20 minutes.

The finished dough cover with a clean towel, and then clean the container in a warm place. As soon as the dough rises enough, it obmanut. After the second punching you can start baking delicious bread rolls and pies.

Recipe with dough prepared with the straight dough method



For the dough you will need: 700 g wheat flour, 2 tbsp sugar, 60 g butter, 1 egg, 20 g yeast, 1 Cup milk, a pinch of salt.

Warm the milk lay the yeast and sugar. After 10 minutes in milk, add salt. All components should be mixed until complete dissolution. The liquid is then mixed with egg. Wheat flour be sure to sift through a fine sieve and gradually introduced into the egg-milk mixture, stirring thoroughly. At the end of kneading the dough put soft butter.

Kneaded the dough by hand until it acquires the necessary elasticity. Tapping a finger formed on the test pit should quickly even out. The dough sprinkle with flour or grease the surface with vegetable oil. Covering the container with the prepared dough with a clean cloth, clean it in a warm place for 1-1,5 hours.

You will then need to press down the dough. Preparation of yeast dough bezoparnym method claimed, when baking needs to contain a large amount of toppings.

Advice 3: How to make a yeast dough on sour milk

The lush and soft yeast cakes, pies and especially the pancakes out of sour dough. It is based on milk products: kefir, yogurt, whey, sour cream, diluted with water, or just sour milk.
How to make a yeast dough on sour milk
If you have sour milk, do not worry. Need just a few extra ingredients to get the mountain vkusnyuschie thick and puffy pancakes or baking soft melting in your mouth pies.

The dough for pancakes and fritters


Ingredients:
– 1 liter of sour milk,
– one pound of flour,
– teaspoon of salt,
– tablespoon of sugar,
– 30 g of yeast (the third pack),
– 2 eggs,
– vegetable oil.

Dry yeast are measured by one packet (11 g) equivalent to half of a pack (50g) fresh.

Pancakes and pies, you can prepare the yeast dough. The dough is mixed without eggs and oil, and allowed to stand for twelve hours. It fits several times, precipitated and becomes more acidic. For pancake batter liquid. For pancakes – thicker.

If no dough, you knead the dough immediately. First, dissolve the yeast in a little warm sweet water and fit. Then whipped eggs, poured back room temperature sour milk, osypaetsya salt, flour, all whipped in, add the yeast and vegetable oil (about 60 grams). The dough will be a little bit thick. When it came, to pour boiling water into it and mix well (precipitate). Then let it rise and repeat the operation. Now you can bake pancakes, brushing the pan with oil.

The dough for pies and tarts


Ingredients:
– 700 g of sour milk,
– 1 kilogram of flour
– 50 g of yeast,
– 2 eggs,
– teaspoon of salt,
– dining room – sugar,
– butter or oil.

For pies of dough on sour milk is also better to prepare the dough. But you can use a quick method. If the dough is lean, you can do vegetable oil (120 g). If butter is added to it 300 g butter (margarine). The dough is made as for pancakes – for the night. Straight dough method – the same as for pancakes just the batter is much thicker. The dough should be allowed to come once. During this time, prepare the filling. Then sculpt cakes, wait until they will fit on the baking sheet, and bake in the oven or fry in oil.

The baking pan before putting on the patties, should be lubricated with oil or margarine. The finished pies can be lubricated with melted butter so that they become softer, thicker and longer callous.

For pies, you can use different toppings:
meat;
the liver and entrails (offal);
fish;
– cottage cheese;
– eggs;
green onions;
– potatoes;
– carrot;
– cabbage (fresh or pickled;
– mushrooms;
– rice, buckwheat;
– jam or dried fruit.

If cakes prepared with sweet filling (jam, dried fruit) the dough is placed a double portion of sugar.
Is the advice useful?
Search