From the test on a sponge dough very gentle, tasty pastries turn out. It is good for preparation of cheesecakes, pies, pies, buns. It can be made sweet, and it is possible to add sugar only to a sponge dough - dough for pies with unsweetened stuffings will turn out.
Instruction
1. Warm up milk to 35 wasps (it is impossible to heat more, otherwise barmy sticks will die). Dissolve yeast and a tablespoon of sugar in the warmed-up milk, pour flour that semi-fluid dough turned out, as on fritters. Slightly powder it from above with flour, cover and remove to the warm place. Check a sponge dough from time to time - it approaches approximately one or one and a half hours. The sponge dough will be ready when ceases to increase and slightly will settle, and on its surface folds will appear.
2. Kindle oil or margarine, then cool it to room temperature. Mix eggs, sugar and salt, pour out mix in a ready sponge dough and gradually add flour, mixing dough. Flour add not all at once, leave a third for a test vymeshivaniye. Having mixed flour, eggs, sugar and salt, attach to them the kindled margarine or oil.
3. Start a test vymeshivaniye - this stage is very important as from that, how carefully you knead dough, the quality of your pastries will depend. The mobile dough strongly sticks to hands therefore it is possible to oil in the course of a vymeshivaniye them vegetable that it stuck less. Flour at a vymeshivaniye add not all at once, and in the small portions that dough didn't turn out rigid and hard. Knead sponge until it doesn't begin to come unstuck from walls of ware in which prepares.
4. Oil sunflower a table and having laid out dough from ware, knead on a table, for twenty minutes. Correctly kneaded basic yeast dough has to be elastic and elastic, it shouldn't stick to hands and a table.
5. Put the kneaded dough back in ware, cover with a cotton or linen napkin and put to the warm place for one and a half-two hours. In heat it will reach readiness and will rise several times.