Bake pies, pies, coulibiacs, rasstegais of yeast dough. And also buns, donuts, cheesecakes, pretzels and many other things. The second name of yeast dough – sour. The yeast put in dough is fermented, decomposing sugar to alcohol and carbon dioxide. In the test bubbles are formed, they loosen and lift it. Knead dough today and please relatives or guests with tasty pies!
It is required to you
- 50 гр. fresh yeast
- 5 l. milk
- 5 h spoon of salt
- 2 tablespoons of sugar
- 5 tablespoons of vegetable oil
- 800 гр. top-grade flours.
Instruction
1. Yeast dough it is possible to mix in the basic way and without sponge dough. Basic way more ancient. The sponge dough, and then and dough is kneaded at first. Time for its preparation about 3-4 hours leave. The second way much quicker and more simply. It is ideal for baking of pies and pies. On it we will also stop.
2. Heat in a big pan milk to temperature of 40 wasps. Add a fresh yeast and well stir. Yeast has to be dissolved completely in milk. Use a spoon or a wooden rake. Leave a pan in the warm place for 5-10 min.
3. Add salt, sugar, vegetable oil and mix everything with circular motions. Then sift through a sieve flour (gradually, parts). Also add to a pan with the test. Sifting of flour during a batch of the test is obligatory. It promotes enrichment of the test with oxygen. It becomes more magnificent and light.
4. Knead dough until it doesn't cease to stick to walls of a pan and hands. At the same time it shouldn't be too abrupt. Well kneaded dough will be light, magnificent, viscoelastic and pliable.
5. Powder dough with flour, and cover a pan with a clean towel. Put to the warm place for rise. When dough well rises it it is necessary to press down a spoon. After the second rise it is possible to begin to bake!