Before we move on to baking and baking, let's finally figure out the dough. What it happens, because it exists huge variety dough products, what they have in common and what is the difference.

Despite the fact that such types of dough are widespread as puff, biscuit, shortbread, yeast, unleavened. In fact, there are two large groups - yeast (sour) and yeast-free (unleavened). And the rest of the types are variations with a slightly different recipe or mixing technology.

What are the types of dough

May be unpaired and unpaired... What does it mean? First, it should be clarified what is the peculiarity of this species as a whole.

The essence of yeast dough is in yeast (suddenly!), They are added to the dough in order to increase the volume and porosity. How does this happen? Due to the process of fermentation (oxidation) by yeast fungi, the dough (therefore it is sometimes called sour) is filled with air and gas bubbles, and due to the multiplication of fungi, we obtain an increase in volume.

Sponge dough it is initially made more liquid (not all the flour required by the recipe is poured, but only half, the second half is added after the volume of the dough has doubled), where fermentation takes place.

Safe dough kneads immediately completely, except that they take more yeast, because in thick fermentation and reproduction of yeast fungi does not occur so quickly.

Yeast dough great for pies, pizza, pies.

Unleavened (yeast-free) dough

The essence unleavened dough in that it is prepared without yeast. Therefore, there is no need to wait until it rises, you can immediately start preparing baked products, or such products as dumplings, dumplings and the like. But ideally it is better to stand it for a while, and only then roll it out and cook.

There are two types of unleavened dough, simple and rich.

The simple recipe includes flour, water, salt and oil (vegetable). And in butter, sugar, eggs, cream, sour cream, butter (butter) are added. How to determine which one you need? Very simple, butter dough- sweet, but simple unleavened - no.

Puff pastry

The key feature of this type of dough is the vegetable oil and the rolling method. After the dough has been kneaded, they begin to roll it out. Do this until it is thin enough 1-3 mm. (as long as there are no special skills, there is no need for very thin rolling, otherwise the integrity of the rolled dough sheet may be damaged). Then the dough is folded in half and rolled out again. And this procedure is repeated several times. This is how it turns out to be layered. Unleavened or yeast.

Pies, puffs and buns are made from such dough.

The peculiarity of this type of dough is in a large amount of butter or margarine, and the kneading method. The components must be refrigerated so that the oil does not melt. Otherwise the quality shortcrust pastry will suffer. Therefore, minimal hand contact is desirable. Kneading is more like chopping butter in flour with a knife. The more fat and sugar, the more crumbly the dough will be. The dough is lightly for minutes with your hands, then cooled and rolled out.

Pies, muffins and cookies are made from such dough.

The main thing in this type of dough is eggs. Or, more precisely, whipped whites and yolks pounded with sugar. When mixed with flour, with proper care, we get a biscuit dough. Ready dough has a liquid consistency.

Ideal for making cakes, rolls, muffins and pastries.

Another type of dough that has a right to exist is pancake dough. The finished dough is quite liquid. Suitable for both pancakes and pancakes. After mixing all the necessary components, you can immediately start culinary creativity. But still it is better to let it brew for 5 - 10 minutes.

Knowing how little it is, but, undoubtedly, will come in handy in culinary practice. It's time to learn how to do it yourself, but not without help. This is what our next lesson will be about.

Unleavened dough

Unleavened (yeast-free) dough is prepared as follows. Pour flour into the dishes, add eggs, pounded with sugar, melted butter, sour cream, then pour in water or milk. After that, the dough is quickly kneaded. Dough that is kneaded for too long becomes stringy and difficult to roll out. Products made from such dough are not crumbly enough.

After kneading unleavened dough put in a cold place for 30-40 minutes. Chilled dough is easier to roll out and does not stick to the board or table.

Unleavened dough can be prepared with the addition of chemical leavening agents - for example, soda, ammonium. When they react with acids or at high temperatures (during baking), they release carbon dioxide, which loosens the dough. It is better to use ammonium, since soda slightly stains the products yellow and gives them a specific flavor.

The dough is made from flour with the addition of milk, water, sugar, butter, eggs and some other products.

Unleavened pastry

Unleavened butter dough is a dough prepared with sour cream, yogurt, milk or water with the addition of a small amount of butter and sugar, sometimes chemical leavening agents and eggs. The consistency of the unleavened butter dough resembles shortbread. It is used to make pies and pies.

To prepare sweet dough for 1 kg of flour, take 2 cups of milk or cream, 1 tablespoon of butter, 1 egg, 2 teaspoons of salt. If the dough is prepared without milk and cream, then 500 g of sour cream or 30 g of butter, 1 teaspoon of salt are added to 1 kg of flour. You can put in the dough various fat- ghee or butter, margarine, hot and chilled cottonseed oil or lamb lard. If the dough is made only on eggs alone, then for 1 kg of flour you should take 6-7 eggs, 2 teaspoons of salt.

The preparation of the dough for each individual case is provided, as a rule, by the recipe.

Yeast dough

Yeast is used as a leavening agent for dough. Yeast fungi in the process of their life ferment sugar, the resulting carbon dioxide forms bubbles that loosen the dough, giving it a porous structure.

The process of making yeast dough consists of two stages - kneading and fermentation. While kneading the dough, flour is combined with water or milk, while the protein substances form gluten, and the dough becomes elastic and elastic. Therefore, the emitted bubbles of carbon dioxide accumulate in the dough and give it a porous structure. At the same time, carbon dioxide formed during fermentation prevents the further development of yeast fungi. To remove excess carbon dioxide, knead the dough 1-2 times.

For the preparation of yeast dough, for each kilogram of flour, take from 20 to 50 g of yeast. The richer the dough, the more yeast you need to put in it.

Yeast dough is prepared using non-steam and sponge methods.

In a safe method, water or milk is heated to 26-30 degrees, yeast, salt and sugar are dissolved in liquid, then eggs are laid and sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is kneaded 1-2 times.

With the dough method of preparing the dough, the dough is first prepared. For this, water or milk heated to 26-30 degrees (60-70% of the intended liquid) is poured into the dishes, yeast, previously diluted in a small amount of water, is added, and a part of the flour (35-50%) is added. The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and placed in a warm place for fermentation for 3-3.5 hours.

When the dough rises and begins to fall off, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, gradually add the remaining flour and knead for 5-10 minutes. Melted butter is added at the end of mixing. The dough is placed in a warm place for fermentation, during which it is kneaded twice.

From ready-made dough form products that are laid on oiled sheets. Then they are placed for 20-30 minutes in a warm place (30-35 degrees) for proofing. For improvement appearance the product is greased with an egg a few minutes before baking. Dough products are baked in an oven at a temperature of 180-200C.

Butter yeast dough

Butter yeast dough is prepared in a bezoparny way, that is, milk, butter and yeast are kneaded in one step.

For such a test, 35-45 g of yeast is taken for 1 kg of flour. Dissolve the yeast in two glasses of warm milk or water, then add a little flour and 4 tablespoons of butter. Stir everything well. Then, adding a little milk and flour, knead. Dissolving 1 teaspoon of salt in water and driving eggs into the dough, pour the flour, knead well and, covered with a napkin, put it in a warm place so that it comes up.

Pie dough with soda

The flour is mixed with soda and sieved. Sour cream, eggs, sugar and salt are mixed until the salt and sugar dissolve. Pre-mashed butter or margarine is knocked down in a bowl with a wooden spatula for 5-8 minutes, a mixture of sour cream with eggs is gradually added, then flour, and quickly - within 20-30 seconds - knead the dough. The acid in sour cream, in contact with soda, forms carbon dioxide, which evaporates with prolonged stirring of the dough, which makes the product dense, unbroken. Instead of sour cream, you can add yogurt, kefir or other fermented milk product.

Biscuit dough

The main ingredients of the biscuit dough are eggs, sugar and flour. Sometimes the flour is partially replaced with starch, which makes the biscuit more fluffy. From flavoring substances, use grated lemon or orange peel, vanillin, bitter almonds, cocoa powder, etc., as well as nuts, almonds, raisins, etc.

The quality of the baked biscuit depends on the freshness of the eggs, the duration of the beating and correct regime baking. The whites do not whisk if a little yolk or fat gets into them. To proteins that have stood for a long time and become watery, add a little salt, citric acid or a few drops of vinegar so that they beat better.

Before preparing the dough, grease the mold or baking sheet with softened butter and sprinkle with breadcrumbs or flour. It is recommended to line the baking sheet with greased white paper and sprinkle on it bread crumbs or flour. If the bottom heat in the oven is too low, then no paper is placed. Sponge dough can be prepared in four ways.

1. Egg whites carefully separated from the yolks. 2/3 of all sugar, grated lemon zest are added to the yolks, and the mass is beaten with a wooden spoon or mixer into a light yellow foam. Beat the whites in a separate bowl, then add the remaining sugar and continue beating for a few more minutes. The egg whites are sufficiently beaten if they do not pour out when the bowl is tilted. First, half of the whipped whites are added to the yolks, then, stirring slightly, add flour. Last of all, the rest of the proteins are kneaded into the dough to make it more fluffy.

2. Separate the whites from the yolks, beat the whites into a dense foam, gradually add sugar, beat for a few more minutes. Then the yolks are mixed with flour alternately. The yolks can be pre-mixed with 1/3 of the sugar, no need to beat. This cooking method takes little time and is especially suitable for baking biscuits on a baking sheet. If water is added to the biscuit dough, then it is mixed with the yolks, softened butter is added to the finished dough.

3. Eggs are ground with sugar in one bowl, the container is placed on water bath and, whisking continuously, heat the egg mass to a temperature of 40-50C. Then they put the dishes on the table, add the grated lemon zest and continue to beat until the foam gets stronger and cools. Gradually add flour and mix slightly. With this method of preparation, the biscuit does not fall off during baking.

4. Beat eggs with sugar (2 tablespoons per 1 egg) until stiff foam. Sift flour and mix slightly until a homogeneous dough is obtained.

If cocoa or baking powder is put in a biscuit dough, then they are pre-mixed with flour. The biscuit dough is baked immediately after kneading. The dough is laid out in a greased butter form (¾ of the form), on a baking sheet or on white paper, placed on a baking sheet and level. The sponge cake is baked in the oven at medium heat (20 ° C). The oven should be hotter when baking on a baking sheet. Biscuit in the form is baked for 30-40 minutes, on a baking sheet - 5-10 minutes. The biscuit is ready if it easily separates from the walls of the form or baking sheet, you can also check its readiness with a thin wooden stick. The baked sponge cake is left for a while in an open oven so that it does not fall off. After that, the biscuit is removed from the mold and placed on a cutting board, covered with a napkin and allowed to cool. Transfer the biscuit from the baking sheet to the sprinkled with sugar parchment paper or a board.

Puff pastry

The ingredients of puff pastry are wheat flour top grade, butter, egg, water or milk, lemon, wine or acetic acid... The acid promotes the swelling of the glutinous protein contained in the flour, which makes the dough elastic. You can also add cognac to the dough, and then the pies will be especially tender in taste and crumbly.

Puff pastry is prepared in a cool place. Dough preparation consists of three different steps.

1. Kneading the dough. The flour is sifted into a bowl or heaped on a wooden board, and a depression is made in the center. Beaten egg, water, salt and citric acid mix, pour into a depression and knead a smooth dough. Since flour does not always swell equally, a little flour or liquid is gradually added if necessary. When kneading, you can also add 1-2 tablespoons of butter to the dough. The dough is covered with a napkin and exposed to cold for at least 30 minutes.

2. Preparation of oil. Cold butter is mixed with 2-3 tablespoons of flour, rolled out on a floured board in the form of a square or rectangle and laid out in a cold place. The dough and butter-flour mass should be equally steep. If the butter mass turns out to be stronger than the dough, then when rolling, the butter will not be evenly distributed between the layers, it will remain in one piece and may leak out during baking. Too much soft butter is squeezed out during rolling.

3. Roll out the dough in layers. Roll out the dough so that you get a square piece, twice as large as a piece of butter mixture, and it should be slightly thicker in the middle than at the edges. The butter is placed in the middle of the square with an angle, the edges of the dough are folded with an envelope inward. Then the dough is rolled out, lightly pressing, so that a rectangle is approximately 1.5 cm thick.Fold in three or four times, cover with a damp cloth so that the surface of the dough does not dry out, and place for half an hour in a cold place.

There are two types of dough: yeast and yeast-free.

Yeast-free dough

The yeast-free dough is being prepared different ways... As a baking powder, soda or a ready-made chemical baking powder is used. With the help of them, shortbread, gingerbread, waffle, unleavened pastry, etc. are prepared. yeast-free dough prepare with vigorous beating. These types include: biscuit, almond, pancake, meringue.

A separate type of dough is puff pastry, which is prepared using the principle of layering with fat-containing products. And the last cooking method yeast-free dough, this is the brewing of flour. In other words, choux pastry.

Yeast dough

Yeast dough is divided into two types, prepared by the sponge and non-steam method. When cooking in a dough way, first make a dough. it batter from flour, water and yeast. After a long standing, the remaining ingredients are added to the dough. Safe dough is prepared much faster. To do this, just knead the dough and allow it to distance. From sponge dough make cakes, large pies, buns, etc.

A variety of pastries, pancakes, pizza, donuts are prepared from the dough prepared in a safe way.

Shortcrust pastry

The main ingredients of this dough are sugar, butter and flour. You can also add sour cream, eggs, nuts, raisins, vanilla sugar, cocoa, lemon zest, etc. Such a dough is prepared quickly enough. After that, you need to put it in the refrigerator, wrapping it in cling film... The dough needs to lie down for about 30 minutes.

It is used to prepare open and closed pies, cakes, cookies, tartlets.

Biscuit

The main ingredients for biscuit dough are eggs, flour and sugar. You can also add cocoa, fruits, nuts, etc.

Biscuit dough is usually used to make cakes, pastries, rolls.

Puff pastry

The classic puff pastry recipe is made from butter and flour. The fattier the butter, the fuller and crisper the baked goods will be. Puff pastry is divided into yeast and yeast-free. Puff pastry goes well with sweet and savory fillings.

It is used to make samsa, croissants, strudel, khachapuri, puff pastries and Napoleon cake. And they also cook various pies with fruits, berries, cottage cheese, meat, cheese, etc.

Butter unleavened dough

The basis of this dough is sour cream or kefir, flour, butter, sugar. Eggs, baking powder can also be added.

Butter dough goes well for pies and pies.

Choux pastry

Prepared by boiling flour. Then eggs, oil, salt are added. The inside of the baked goods is hollow with a hard crust on top.

Shu cakes, eclairs, profiteroles are made from it, and a variety of sweet and savory pastries are prepared. And also delicious desserts.

1. If you are preparing yeast dough, then one of the main rules is the absence of drafts and the room should be warm enough.
2. All ingredients should be at the same temperature for the yeast dough to rise well.
3. The temperature of the liquid when preparing the dough must be about 35 degrees for the yeast to start working. If the temperature is higher, the yeast will lose its properties. If it is low, it will not be active.
4. The yeast dough is given a good distance, also after forming the products. If the dough is not far enough, the baked goods will not rise well and may not be baked.
5. Margarine or other fat must be melted beforehand so that it cools down a little.
6. Butter pies are best cooked in milk, as they will be more delicious.
7. If the pie is large and tall, then it should be baked over a lower heat.
8. All fats are added at the end of kneading the dough.
9. If there are more yolks in the dough, then it will be more crumbly, with a pleasant yellow color.
10. To make the pies more ruddy and appetizing, it is better to grease them on top with yolks mixed with milk, and you can also use sweet milk.
11. It happens that the dough is sticky, then cover it baking paper, it will be easier to roll it out.
12. If according to the recipe it is necessary to put raisins or dried fruits in the dough, then sprinkle them with flour.
13. By increasing the amount of fat in the dough, the baked goods will not dry out for a long time and will be more crumbly.
14. Fresh yeast must be used. If you use pressed ones, they will not be very dark with a slight alcoholic smell.
15. Good baked goods also depend on the quality of the flour. Good flour will not be damp, white to creamy.
16. The dough will work well if you cover it. cling film, and then remove to a draft-free room. It is very good to use a slightly heated oven for this, or simply put it in the closet.
17. After proofing, the dough approximately doubles in volume.
18. If you need to cook safe dough in advance, then put it in the refrigerator, there it will fit longer.
19. Cocoa, cinnamon and other spices are best mixed with sugar or flour. This way they are better distributed in the dough.
20. The formed cake is usually melted for 30-40 minutes. Small items can stand for 15-20 minutes. Be sure to cover them well so that a crust does not form.
21. If making a pie or buns with fruit and berries, add a little starch. This way, the juice will not soak the dough and will remain inside the baked goods.
22. Baking should be greased with an egg after proofing, before being sent to the oven.
23. If lubricated savory pastries vegetable oil, then it will be softer, ruddy and fragrant.
24. Preheat the oven well before baking. Never put in a cold oven.
25. To prevent the bottom of the cake from burning, place a bowl of water in the very bottom of the oven.
26. The finished baked goods should be firm when pressed.
27. If you want the baked goods to be soft after cooking, brush them with melted butter or vegetable oil and cover. If you prefer a crispy crust, then you don't need to cover and grease with anything.
28. If there is too much liquid in the dough, the baked goods will be flatter and fuzzier.
29. If the dough is very tough, then it ferments poorly, the baking is dense and does not rise during baking.
30. When you replace water with milk, cream or kefir, you will get aromatic, fluffy and beautiful pastries.
31. With a very large amount of sugar, the products quickly brown, and the middle is poorly baked.
32. If the number of eggs increases, then the cakes will be tastier and more crumbly.
33. Never put yeast in the dough, otherwise the cakes will have an unpleasant odor.

Yeast dough has long been considered traditional dish for our country. There are so many interesting things you can do with this product at hand. It is often used for baking bread, cheesecakes and kulebyak. Rarely does a pizza go without it. And what are delicious and fragrant buns with cinnamon are obtained from this dough. There are so many varieties of products from it that it is impossible to list everything. Yeast dough enjoys great love and popularity not only in our country, but all over the world.

A bit of history

History suggests that yeast as a product first appeared in Ancient Egypt about five thousand years ago. By combining three previously unrelated processes, the Egyptians learned how to bake bread and other flour products... They turned out of various shapes: there were both round and braided and oblong.

There is a legend about the origin of yeast dough. Beer was often brewed in Egypt. And they say that once brewer's yeast accidentally got into the dough and a miracle happened. Everyone who was present was surprised: the dough suddenly breathed, came to life, began to rise and crawl out of the pot. This was later called fermentation. People have noticed that if you throw such a bubbly product into a fire, you get a fluffy, airy cake with a sour taste.

It was only back in 1857 that the great French scientist Louis Pasteur proved that the fermentation process takes place with the help of living organisms. Before that, it was believed that chemical reactions took place in it. But Pasteur did not stop there and soon discovered that such a process could be controlled. It turned out that different types of fermentation are caused by various specific pathogens.

Nevertheless, the yeast continued to gradually develop and improve. Soon, brewer's yeast was abandoned in favor of a grain product. Well, already at the beginning of the 20th century, they came to a modern look. They began to be made on the basis of molasses obtained from the processing of sugar beets or sugar cane.

There are traditions that women adhere to in our time for making yeast dough. This is an unspoken set of rules that must be strictly followed. For example, to get delicious product, the hostess who starts making it must be pure in body and soul. And this is not in a figurative, but in a literal sense: she must wash herself, put on clean clothes and throw all disturbing thoughts out of her head. In a word, to be cleansed. Previously, people sincerely believed that evil and harmful thoughts were transmitted tender dough that it absorbs all emotions and in the end it may simply not work. A big plus was the woman's singing while cooking. In other words, in order for the dough to work, you need to put your soul into it.

Product description

Yeast dough is a product that is obtained by mixing flour with water and yeast. Sometimes various additional ingredients are added there, depending on what kind of product you want to get at the end. It can be:

• salt;
• sugar;
• milk;
• seeds;
• nuts;
• fruits;
• grains and much more.

You can get products from it in various ways:

• it can be steamed or in hot water;
• bake in the oven or oven;
• fry in a pan.

It is imperative to remember that such a product tends to increase in volume, and for this, it must be defended before heat treatment.

There are two types of yeast dough: butter and bread. Butter is used for the manufacture of sweet buns and confectionery pastries, bread - respectively, for baking bread and various products from it.

Dough production methods

To prepare yeast dough, two methods are used: sponge and unpaired. The first method is often used in the production of rich sweet foods, while the second method excludes a large number of rich ingredients such as butter, eggs, or sugar. In ancient times, preference was given to the sponge option, now, in modern world, due to the acute lack of time, the safety method of preparing the product has become increasingly popular.

Safe cooking method

With this manufacturing option, the yeast must be diluted with warm milk, at a temperature of about 30 degrees. If the temperature is above 40 degrees, the yeast will die and the dough will not work. Add sugar to this mixture and stir until completely dissolved. You can leave this leaven for about five minutes until bubbles appear to allow the yeast to ferment. Then add the sifted flour there and beat in the eggs. Mix everything and knead the dough, at the end you can add vegetable oil or fat. Cover the dough with a clean towel and leave in a warm place for about three hours. During this time, it will double in volume. In order for the dough to be better saturated with oxygen and to remove excess air bubbles during this time, you can do a couple of kneading. The first in an hour, and the second in another two hours.

Sponge cooking method

In this case, you need to heat the water or milk to about 40 degrees, using only 80 percent of the entire liquid norm. Add the yeast, dissolved in a little water, and the filtered yeast. Pour in sifted flour, about 40 percent of the total amount, and mix until a homogeneous substance is obtained. In this way they get a dough. Sprinkle it with a little flour, cover with a clean towel and put in a warm place for about 2 or 3 hours.

After the dough has increased approximately two times and begins to settle, you need to add the remaining water to it, in which sugar and salt are dissolved. Send eggs there, mix, add the remaining sifted flour and knead the dough. Fat can be added at the end of the process. Cover the kneaded dough again with a clean towel and leave to ferment for about 3 hours.

In the process of fermentation, the dough, as in the previous method, is kneaded twice. The resulting dough doubles in volume. If you press on it, then the resulting fossa is slowly restored. The finished dough easily peels off the walls of the dishes and does not stick to your hands.

Calorie content, chemical composition and beneficial properties

Yeast dough is a fairly high-calorie product. His energy value is approximately 210 kcal. But this indicator directly depends on the type of flour from which this dough is obtained. Proteins are about 7.23 grams, fats are about 0.96 grams, and the carbohydrate component is 45.8 grams. Also, as part of the yeast dough, you can isolate water in the amount of 39.22 grams, necessary for the body organic acids- 27.28 grams and healthy fiber - 1.43 grams. There is also a small amount of ash in the dough - 16.03 grams and starch.

It also contains a rich vitamin and mineral complex. Vitamins in it are represented by group B, where thiamine can be isolated - about 0.50 mg, riboflavin - about 0.42 mg, pyridoxine - almost 0.36 mg and folic acid with a content of 36.35 μg. And also vitamin H, which accounts for 0.77 mg and PP - 2.16 mg.

The mineral complex consists of iron, iodine, potassium, calcium, cobalt, magnesium, manganese, copper, molybdenum, sodium, sulfur, phosphorus, fluorine, chlorine and zinc.

It also contains some fatty acids and cholesterol.

Thanks to such a bright and valuable composition, the product has a definite positive effect on the body:

• enhances immunity;
• strengthens the protective function of the body;
• improves brain function;
• energizes and energizes;
• increases efficiency and attention;
• improves the process of blood clotting.

Also, depending on the flour included in its composition, the dough acquires other useful qualities... For example, a product based on corn flour is perfect for dieting and losing weight. It will be useful for lowering blood cholesterol levels and for normalizing the intestinal microflora. Such a dough can also be a prevention of atherosclerosis, since corn dough cleans blood vessels well.

But a product based on a rye component will undoubtedly suit those who are suffering. diabetes mellitus, anemia, or digestive system disorders. Rye flour is rich in lysine, which the body needs for good absorption of calcium and various dietary proteins.

Tips for using yeast dough in cooking

Yeast dough is widely used in the field of cooking. Various types of bread and pastries are baked from it, pizza, pies, pies and other products are prepared. But few people know how to make products from it much tastier, more magnificent and more beautiful at home. Here are some helpful tips:

• yeast dough will work faster if you insert wide pasta into it;
• if you add a little cooled to it before baking boiled potatoes, then the dough will become soft, airy and fluffy;
• products for it should be used at room temperature;
• instead of yeast, you can use a small amount of cognac or moonshine;
• the optimum temperature for yeast is between 30 and 35 degrees;
• potato starch is able to add fluffiness to dough products;
• when preparing the product, drafts should be avoided;
• it is better to crush the dough with dry hands;
• the product will be tastier if you add semolina to it;
• the best product is obtained from sifted flour;
• butter is best used unmelted, but mashed;
• do not overdo it with baking soda, otherwise the product will get an unpleasant color and aroma;
• the best baking will turn out if the dough is kneaded in milk;
• with a large amount of sugar, dough products may burn and be less fluffy;
• when cooking, you need to use exclusively fresh yeast;
• if you use only yolks instead of eggs, then the baked goods will turn out to be more tender and crumbly;
• if a pie with a filling is planned, then the dough should be especially thin in order to better reflect the taste of the filling;
• it is not advisable to interrupt the dough or dough;
• if you grease the cake with milk or a beaten egg before baking, then such a product will get a beautiful glossy crust;
• if you use more fat and less liquid in the recipe, then the product will turn out to be more crumbly.

Thin Yeast Pizza Dough Recipe

For cooking you will need:

• water - 250 grams;
• egg - 1 pc;
• vegetable oil - 2 tablespoons;
• sugar - 1 teaspoon;
• fresh yeast - 15 grams;
• salt - half a teaspoon;
• flour - about 500 grams.

Mix sugar with yeast and warm water. Drive in an egg, add salt and mix thoroughly. Pour in vegetable oil, add sifted flour. Stir the dough with a spoon, then knead thoroughly with your hands, transfer to a bowl and cover with a clean towel. Set aside for about two hours. By this time, it should have doubled.

Application in cosmetology

Yeast dough is successfully used in the field of home cosmetology. On its basis, various masks are made for the face, for the neck and décolleté. It helps to tighten sagging skin, nourish it useful substances and can also prevent excessive dryness and flaking, reduce inflammation.

Neck and décolleté mask

The dough for such a mask can be used both at home and in a convenience store. It needs to be rolled out in a very thin layer, wrapped around the neck and décolleté, like a scarf, and pressed tightly. The duration of the procedure is approximately 20 minutes. Then remove the dough and rinse with warm water.

This mask has a deep moisturizing and nourishing effect, saturates the skin with useful microelements. Almost the same mask will help get rid of a double chin.

Harm and contraindications

Yeast dough products have a fairly high calorie content, therefore, they should be used with caution by people prone to overweight or obesity. Yeast can kill the natural intestinal microflora, which can lead to dysbiosis. Also, you should not use it for people with individual intolerance to the components that make up it.

conclusions

Yeast dough is a very popular product in cooking. It is used to prepare various delicious pastries, buns, bread, excellent italian pizza and other products. Apart from their taste, it also has useful composition, which is able to bring significant benefits to the body. It can enhance immunity, improve memory, protect against various harmful environmental influences. This product is also in demand in the field of cosmetology. On its basis, rejuvenating, moisturizing and nourishing face masks are made. However, when using yeast dough, you should pay attention to its harmful properties... This is a fairly high-calorie product, therefore, it is not recommended for people who adhere to various diets or watch their figure.

Test types

Depending on the type of product being made, the consistency of the dough can be thick, liquid, and according to the method of preparation - yeast and unleavened. Depending on the amount of muffin put in, the dough can be uncomfortable and rich.

Unleavened dough by the kneading method can be puff, shortbread, choux, biscuit.

Kneading and fermentation of dough, baking of products from it should take place at a certain temperature.

Dough kneading and baking temperature

The consistency of the dough depends on the type of product. So, for pancakes, pancakes, waffles, biscuits, knead the batter; buns, pies, rolls are baked from a thicker dough. For dumplings, noodles, the dough is prepared steep.

Products used to prepare the dough

Main products: flour, water, yeast, salt.

Flour- a powdery product, which is obtained as a result of grinding grains of wheat, rye, corn, etc. It is the carrier of all nutrients necessary for the body.

Depending on the type of grain used, wheat, rye, corn meal... Depending on the quality indicators established by GOST, flour is divided into commercial varieties. The most valuable variety wheat flour is gritty. It is used in the production of pasta and rich products. The quality of flour is determined by its color, smell, taste.

Colour- the main indicator of the type of flour. It depends on the color of the grain, the coarseness of grinding, moisture content, etc. Wheat flour of the highest grade should have a white or white color with a cream tinge, for rye flour it should be grayish-white.

Smell- characteristic of flour, without admixture of moldy, musty, etc.

Taste- characteristic of flour, without sourish, bitter and other extraneous tastes. When chewing flour, there should be no crunching from the content of mineral impurities - sand.

Water. Depending on the type of dough, various liquids are used - water, milk, kefir, etc. The presence of milk in the dough increases nutritional value bakery and confectionery... Sour milk and kefir loosen the dough.

Yeast can be pressed, dry, liquid. The duration of the dough fermentation process and its looseness depend on the quality of the yeast.

Salt cooking food affects the processes occurring in the dough during fermentation, and its physical properties, is used as a flavoring agent.

Additional products: fats, sugar, eggs.

Additional products are added to the formulation to increase nutritional value, imparting specific flavoring, aromatic and physical and mechanical properties bread and bakery products.

In addition to the above raw materials, spices (cumin, cinnamon, vanillin, etc.), jam, jam, jam, cottage cheese, raisins, poppy seeds, nuts, etc. can be added to the dough. They give dough products a specific taste and aroma.

To determine the mass of products (in g), you can use the table.

Comparative table of mass and volume of some products

"Serving Labor", S. I. Stolyarova, L. V. Domnenkova

Yeast dough can be kneaded using support and non-steam methods. The sponge method is used for butter dough, as baking slows down the rise of the dough. Safe way prepare the dough of a softer consistency. Dough preparation method is divided into two stages - dough preparation and fermentation, dough preparation and fermentation. Dough is a liquid dough that is kneaded at the rate of the full norm of liquid, ...

Shortcrust pastry prepared using a large amount of butter, sugar, eggs. Products from it are friable. To prepare the dough, the flour is sieved. The butter, sugar and salt are ground until fluffy, gradually adding the yolks. Flour, essence, soda are introduced into the mass. Knead the dough quickly. The dough is rolled out on a table, abundantly sprinkled with flour. The rolled layer is rolled onto a rolling pin and transferred to a baking sheet ....