Kneading dough, we, of course, want to make it air and to bake magnificent pie or pies. However, we are waited quite often by disappointment - dough settles, it turns out either too rare, or very dense, and you won't call magnificent fancy bread what is baked of it in any way. We will try several old recipes, success in cookery is always based on tradition.
It is required to you
- For airy yeast dough:
- 500 g of flour;
- 1 tablespoons of salt;
- 2 tablespoons of sugar;
- 25 g of a fresh yeast;
- 1 egg;
- 6 tablespoons of vegetable oil;
- 3/4 glasses of milk.
- For egg sponge:
- 100 g of flour;
- 180 g of sugar;
- 4 eggs.
Instruction
1. Apply several simple rules at production of yeast dough. Dissolve a yeast powder for the test correctly: take warm water, pour yeast with sugar to water, and not vice versa. You watch that dough was not rare, but not dense, but soft and separating from ware walls.
2. Knead dough on the board powdered with flour strew hands and dough with flour as required that it didn't stick, it isn't no more, knead to smoothness and elasticity. Create a sphere from the test and place in the ware oiled vegetable, cover with a clean towel, leave in the warm place when dough doubles in volume, press down. For glazing mix an egg yolk with a teaspoon of water or milk, shake up mix.
3. Air barmy тестоМолоко and yeast warm up up to the temperature a little above room, put sugar and yeast (it is possible to add an incomplete tablespoon of flour) in milk, put to the warm place. When yeast begins to wander and bubble, add yeast, salt, egg and vegetable oil to a sifted flour, knead dough and leave to rise in the warm place. When dough rises and considerably will increase in volume (by 2 - 2.5 times), press down it and leave to rise, repeat this procedure at least once again.
4. Make a desirable product (pies, pie), put on a baking tray and let's stand minutes 20 before putting a baking tray in an oven. Bake at a temperature about 200 wasps until ready.
5. Follow several rules of preparation and baking of egg sponge: that it turned out air, separate the yolks from the whites and shake up separately, at first yolks with sugar, then proteins to strong foam, after that connect them together and carefully implicate flour, adding it in the small portions, but not dragging out process.
6. Put egg sponge in the warmed oven right after flour mixing as from this point it begins it is irreversible to settle. Grease a form for a biscuit only on a bottom, but not from boards, otherwise dough will rise only in the center. As dough is cooked quickly, kindle an oven, grease a form and measure flour before you begin to shake up and mix ingredients.
7. Don't open and don't clap an oven door within the first 20 minutes of baking of a biscuit, from it it can fall down. Cut and impregnate a biscuit after its full cooling: newly-baked dough has to cool down and become elastic at the equal room temperature.