You will need
    • Air dough:
    • 500 g flour;
    • 1 tbsp. of salt;
    • 2 tbsp sugar;
    • 25 g fresh yeast;
    • 1 egg;
    • 6 tbsp vegetable oil;
    • 3/4 Cup of milk.
    • For biscuit dough:
    • 100 g flour;
    • 180 g of sugar;
    • 4 eggs.
Apply a few simple rules when making yeast dough. Dissolve dry yeast for the dough correctly: take warm water, pour the yeast with the sugar in the water and not Vice versa. Ensure that the dough was not rare, but not dense, and soft and separating from the walls of the cookware.
Knead the dough on a Board floured hands and sprinkle the dough with flour as needed so it does not stick, not more, knead until smooth and elastic. Form the dough into a ball and place in oiled dish, cover with a clean towel, leave in a warm place when the dough has doubled in volume, ebonite. For the frosting, mix the egg yolk with a teaspoon of water or milk, whisk the mixture.
Airy yeast dough

Milk and the yeast warm up to slightly above room temperature, put in the milk, sugar and yeast (you can add incomplete tablespoon of flour), put in a warm place. When the yeast starts to ferment and bubble, add in the sifted flour, yeast, salt, egg and vegetable oil, knead the dough and leave to rise in a warm place. When the dough has risen and will increase in volume (in 2 - 2,5 times), ebonite him and let rise, repeat this procedure at least once.
Make the desired product (pies, cake), place on a baking sheet and let stand for 20 minutes before you put the pan in the oven. Bake at a temperature of about 200oC until tender.
Follow a few rules prepare and bake the biscuit dough: to get air, separate the yolks from the whites and beat separately, the yolks first with the sugar, then whites until stiff, then connect them together and gently stir in the flour, adding it in small portions, but not delaying the process.
Put biscuit dough in the preheated oven immediately after mixing the flour, as from this moment it begins to permanently settle. Grease the form for the cake only on the bottom but not the sides, otherwise the dough will rise only in the center. As the dough is prepared quickly, light the oven, grease the molds and measure the flour before you begin whisking and mixing ingredients.
Do not open and do not slam the oven door during the first 20 minutes of baking sponge cake, it can fall off. Cut and saturate the sponge after completely cooling: freshly baked dough should cool down and become smooth elastic at room temperature.