Fast dough (it can be both barmy, and bezdrozhzhevy) can be made not only during a post, but also in any other time. Eggs, milk, butter or margarine aren't its part that does fast dough less high-calorie and suitable for dietary food.
It is required to you
- For yeast dough:
- wheat flour – 1 kg;
- water boiled – 250-300ml;
- vegetable oil - 100 ml;
- yeast instant - 2 h l;
- salt – 1 h l;
- sugar – 1-2st. l.
- For a yeastless dough:
- wheat flour – 400 g;
- water of boiled-150-200 ml;
- vegetable oil – 50-100 ml;
- salt-1/2 of Part l;
- sugar – 1-2 tablespoons;
- soda – 1 h l;
- vinegar – 1 tsp.
Instruction
1. For yeast dough: Fill in yeast of 50 ml of warm boiled water. Add 1 tsps of sugar for the best reaction and leave for 10-15 minutes.
2. Sift flour in a deep dish or a pan, add salt, sugar and mix everything a spoon.
3. Add yeast and water to flour, pouring in it in gradually small portions.
4. Dough shouldn't be too dense or too liquid. If you see that dough turns out very dense, add a little water. When you feel that a spoon it becomes already more difficult to knead dough, continue to knead it a hand.
5. Add vegetable oil to 1-2 receptions.
6. Dough has to turn out elastic, it shouldn't stick strongly to hands and walls of ware. It is better to knead dough on a table further. Create a sphere from the test, from above slightly powder it with flour that dough didn't expose to the wind. Cover a dish or a pan with a towel and put to the warm place for 1-1.5 hours. Press down the risen dough, cover with a towel and leave to approach approximately for 1 hour. When dough rises for the second time, it is possible to form products of it: opened or closing pies with a stuffing, pies, buns.
7. For a yeastless dough: Mix warm boiled water, salt, sugar, vegetable oil in a deep dish.
8. Gradually add a sifted flour to a dish.
9. Extinguish soda vinegar, add to the test and it is good to mix. It is possible to knead dough hands further.
10. On consistence dough has to turn out rather elastic, soft and not stick to hands.