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Many housewives mistakenly assume that making dough for home baking is a very long and laborious process, which as a result may not justify itself, since the dough will turn out to be unsuccessful. However, this is far from the case if you know about some of the secrets of making this base for confectionery.
Therefore, just have patience and start practicing, because in this matter it is important not only to know a few subtleties, but also to fill your hand. Then everything will turn out not only tasty, but quickly. As a result, you can always please the family with lush homemade buns, fragrant cakes, air muffins or delicious pizza.
Culinary tricks to help make the perfect dough.
- If you want the dough for home baking to be easier and more airy, add a little starch instead of a portion of the flour, which will help the dough not to become stale even after a day.
- Do not be lazy to sift the flour before making pizza dough or any other pastry, as this makes the flour more crumbly and homogeneous.
- To give the dough extra fluffiness, add a little more mineral water besides milk.
- Cook the dough in a warm room without drafts.
- The ingredients from which you are going to prepare the dough, you must first get out of the refrigerator and let them warm to room temperature.
- After preparing the dough, try to give it at least 15 minutes to rest. So it will have time to rise and the confection will turn out more magnificent.
- Cakes will be even more tender if instead of whole eggs only yolks are used.
- If you bake a confection in high form, do it on a low fire so that the whole length can bake.
- When making dough for pies or dough for pizza, try to roll it out as thin as possible so that most of it is filled, but not the dough itself. So the finished dish will turn out much tastier.
- If you want the cake to remain dry at the bottom, before applying the filling, sprinkle the dough on top of the starch, which will absorb excess moisture. This is especially true of fruit pies, as fruits emit a large amount of liquid.
- Before you put the cake in the oven, brush it with water, sugar, beaten egg or milk. They will give the top layer of dough a delicious mouth-watering blush.
- The more fat and less water in the pastry, the more crumbly the dough will turn out.
- Do not overdo it with the addition of soda, otherwise it will spoil even a simple recipe for the dough and give the dish an unpleasant smell.
In modern culinary there is a huge amount of different types of home baking. And for the preparation of each uses a different dough. The most popular are:
- choux pastry recipes;
- puff pastry recipes;
- shortbread recipes;
- recipes for pastry;
- yeast dough recipes.
In addition, for some individual dishes there is a recipe. For example, housewives often look for pizza dough recipe, pancake dough recipe, ravioli dough recipe, dumpling dough recipe.
Hello!
Recipe from the category of "all left, mixed, gone." Quick and easy) Well, how we love))
Ingredients for the simplest yeast dough
Here the proportions are given for a large amount of dough, because I immediately freeze a part of it so that at any moment you can get it out of the freezer, defrost and bake goodies. You can do as much, but you can take only a portion of the ingredients.
We will need:
- 1 l of water (any, but most importantly, no warmer than 40 degrees)
- flour - 8-10 glasses (1800-2000 g)
- sugar - 4 tbsp. l
- salt - 2 tsp.
- vegetable oil - 1 cup (or 170 g)
- yeast - 100 g pressed (live)
Yeast must be pressed. Baking with them turns fragrant and fluffy, "live". Of course, much more useful, but I'm still in search of the perfect recipe for such a test. But yeast dough - please.
So let's go.
The easiest recipe for yeast dough
1. Pour water into a bowl, cut the yeast into it. Whisk slightly stir them. Add sugar, salt, still stir. Pour in vegetable oil.
 Add the flour slowly. A glass for a glass. Spoon gradually stir the dough.
Then we begin to stir by hand, continuing to add flour. Knead nekryutoe dough. If you really stick to your hands, you can add vegetable oil, but not a lot. The dough should be uncool. But not liquid. We knead not for long. Not necessarily carefully. The main thing is to stir flour:
kneaded dough
Everything. Without fanaticism) See, I have a dough kneading - nothing terrible.
Covered with a towel, gone. At room temperature, the dough is suitable for an hour and a half. If you need to quickly, you can put it closer to the heat.
When the dough is doubled, you need to knead it with your hand so that it drops slightly.
yeast dough doubled
knead dough
Important! At this stage, I separate the parts from the test and arrange them into packages. Sending to the freezer. This dough for the future.
Then when I need to bake something quickly, I will get one of these bags in advance, defrost (on the battery or in the refrigerator overnight, or on the table), roll in flour, roll, blind and bake something.
This is about the dough that we put in packets. And from the rest you can now sculpt.
But it is better to let the dough come one more time - so the baking will be more airy. The second time it happens faster - the dough rises already in 20-30 minutes.
That's all. Lean yeast dough according to the simplest recipe in the world is ready. You can and cakes, and cheesecakes, and pizza, and buns - do anything out of it. Roll out the dough into a pancake on the table. Liberally sprinkle it with flour at the same time - so the buns will be more magnificent. Pour a little vegetable on it, spread it all over the pancake.
Pour sugar evenly over the “pancake”, you can add poppy, cinnamon, cocoa - that is. Do not regret. Porridge butter will not spoil)
Then we turn "pancake" roll. And cut it into pieces - future buns.
Everything. We spread the buns on a baking sheet greased with vegetable oil and leave them slightly enlarged. I usually do this: turn on the oven, warm it up a little, turn it off and send buns there. Fit - turn on the oven and bake. Over high heat 200-220 degrees before browning.
spread out buns
buns increased - send baked
A clear knowledge of the recipe, skill and skillful hands - all this is not enough to know how to make homemade dough. This process is full of mysteries and secrets. Preparing a home-made dough is like a leisurely conversation with a dear person, in which each word has its own meaning and is pronounced at the right moment, where soulfulness and warmth are embedded in what has been said. So with the dough - each ingredient has its own value and is added at one time, and then, kneading the dough, giving it a little of its feelings, in response, its softness and warmth, and gentle suppleness to good hands are felt.
How to make homemade dough, you ask, if literally there is not enough time for anything? Make it easier: select one day convenient for you and prepare a little more dough than usual. Part of the test can be used immediately, and another one put in the refrigerator, where she will calmly wait for her finest hour. And what a home-made dough just does not happen: yeast, fresh, sweet, puff, sandy, pizza, dumplings and dumplings ... In general, what to cook is to choose you, and our business to tell you how to make homemade dough.
Yeast dough
Ingredients:
3 stack flour,
300 ml of milk,
50 ml of vegetable oil,
1 bag of dry yeast,
1 tsp Sahara,
½ tsp salt.
Cooking:
Preheat the milk to approximately 40 ° C, add yeast, sugar and 1. tablespoon. flour, mix until smooth and leave for 20 minutes. Add vegetable oil, the rest of the flour, salt to the risen brew and knead the dough well, adding more flour, if necessary. The dough should not be too tight, the average density. Cover the dough food film and leave at room temperature for 40 minutes to fit.
Lean Yeast Dough
Ingredients:
6 stack wheat flour,
1.5 stacks water,
½ stack sunflower oil,
25 g of pressed yeast,
1 tsp Sahara,
1 tsp salt.
Cooking:
Dissolve the yeast in half a glass of warm water with 1 tsp. Sahara. Divorced yeast, oil, ⅔ stack. warm water, salt (and for products with a sweet filling + another 1-2 tablespoons of sugar), stir, add the sifted flour and knead the dough. During kneading, add a little ⅓ stack. boiling water. The dough is considered ready when it is easily behind the walls of the dish and hands. Put ready dough for fermentation in a warm place. Punch dough, when it will increase in volume by 2 times. When the dough rises again, proceed to making cheesecakes or pies.
Fresh dough on sour cream
Ingredients:
2.5 stacks flour,
200 g sour cream,
100 g butter,
1 tbsp. Sahara,
1 tsp salt,
1 tsp soda
Cooking:
Mix sifted flour with soda and butter and chop with a knife. Then pour the sour cream mixed with salt and sugar, and knead the not very cool dough. Prepare the dough in the refrigerator for 20-30 minutes. When the time is up, take out the dough and proceed to further action.
Layered dough (recipe number 1)
Ingredients:
1 kg of flour,
800 g butter or margarine,
400 ml of water
2 eggs,
2 tbsp. vinegar,
1 tsp salt.
Cooking:
Cool all foods well, including water, and keep the butter in the freezer. Stir part of the flour and all the oil, rubbed it on a large grater (rubbing the oil, constantly pour it with flour). When you rub all the butter, pour in the remaining flour, and then with light hand movements put everything in a bowl, not kneading. Slightly beat the eggs with vinegar and salt, add so much water to them, so that the volume of the mass is 500 ml. Then, gradually, in portions, pour them into the flour-flour mixture and quickly knead the dough so that the products stay cold. . This crumbly and tender dough can be used to make any baking.
Layered dough (recipe number 2)
Ingredients:
2 stack flour + 4-5 tbsp
⅔ stack water or milk
1 egg
⅓ tsp salt,
1 tsp lemon juice or 3% vinegar,
300 grams of butter.
Cooking:
Pour the sifted flour on the surface of the table. In the center, make a well and carefully pour cold water mixed with egg, salt and lemon juice into it. Using a knife, mix the water with the flour, then knead the dough with your hands until it is behind the hands and the surface of the table. Roll the dough into a ball, cover with a napkin and put in the refrigerator for 15-20 minutes. In the meantime, add 4-5 tbsp of flour to the softened butter, mix thoroughly and also put in the refrigerator. Remove the cooked dough from the refrigerator and roll it into a rectangular layer, whose center is thicker than the edges. Make a quadrangle of cooled butter, put it in the center of the rolled dough and cover it with the edges of the dough with an envelope overlap. Pinch all edges so that the oil does not squeeze out. Turn the resulting billet tacked side down, sprinkle with flour and roll into a rectangular layer 1 cm thick. Then fold the dough three times, cover with a napkin and put in the refrigerator for 5-10 minutes. Then again roll out the test in a thin rectangular layer, fold three times and in the refrigerator. Repeat this procedure 4-5 times and send the dough for the last time in the refrigerator for 15-20 minutes, and then proceed to the preparation of products.
Chocolate Puff Pastry
Ingredients:
1.75 stack flour,
80 ml of water
240 grams of butter,
2 tbsp. cocoa powder,
½ tbsp Sahara,
1 pinch of salt.
Cooking:
Mash softened butter (200 g) with hands, add cocoa and mix thoroughly until complete homogeneity. Collect the chocolate butter in a 3 cm thick rectangular bar, place on a sheet of parchment and refrigerate. Chop the remaining butter in small pieces. Sift flour in a heap, add salt, sugar and butter. Make a recess in the center and, after pouring in water, knead the dough. Then roll it into a bowl, cover and refrigerate for 15 minutes. Then roll the dough into a rectangle 3 cm thick, in the center of it, place the chocolate butter. Roll the dough into an envelope so that the oil is inside, cover and refrigerate for 30 minutes. Fill the table with flour and roll the dough into a rectangular layer 60 cm long, fold the layer in three, then turn it 90 ° and then roll it back to 60 cm. Re-fold it three times, cover and refrigerate for 30 minutes. Such rolling dough in perpendicular directions is called “give dough 2 turns”.
Repeat this operation 2 more times with an interval of 30 minutes, and the dough is ready for baking.
Choux dough for dumplings and pasties
Ingredients:
3 stack flour,
1 egg
1 tbsp. vegetable oil
1 stack boiling water
salt - to taste.
Cooking:
Add salt to the egg and beat well with a fork. Then add flour and vegetable oil. Mix well and pour in a glass of boiling water. Stir everything first with a spoon, then knead the dough with your hands, if necessary, add a little flour, and the dough is ready.
Dough for ravioli
Ingredients:
3 stack flour,
1 egg
½ stack milk
½ stack water,
a pinch of salt.
Cooking:
Beat the egg to foam. Pour water and milk into another, deeper bowl and stir the salt in the liquid. Then pour in the beaten egg and mix again. Then immediately pour 2 cups of flour into the mixture and knead very thoroughly. Add the rest of the flour little by little. Put the finished dough on a wooden plate, cover with a clean towel or cloth and leave to ripen for 40 minutes, then you can begin to make dumplings.
Shortbread dough
Ingredients:
3 stack flour,
300 g butter or margarine,
2 eggs,
1 stack Sahara,
1 tsp lemon juice,
1 pinch of soda,
1 pinch of vanilla sugar.
Cooking:
Sift flour in a heap, add plain and vanilla sugar, top with butter, grated or chopped, add soda and lemon juice and chop it all with a knife. Then hammer the eggs into the crumb and quickly knead the dough with your hands, roll it into a ball and, wrapping it in food film, remove it for 1 hour in the cold. Next, roll out the finished dough into a layer 4-8 mm thick (thicker layers do not bake well) and start making products.
Curd dough
Ingredients:
300 g flour,
250 g of cottage cheese,
100 g sugar
50 g butter,
1 egg
1 tsp baking powder.
Cooking:
Sift flour and mix with baking powder. Melt the butter on the slowest fire in the pan and let it cool slightly. Rub the curd through a sieve or with a blender and, adding it together with butter, mix. Beat the egg with sugar using a mixer, pour into the curd dough and knead it until smooth. This dough is perfect for products that can be baked and fried.
Honey Dough
Ingredients:
2.5 stacks flour,
3 eggs,
1 stack Sahara,
2 tbsp. honey
1 tsp soda
Cooking:
Mix eggs with sugar and honey. Put the mixture in a water bath and stir until sugar has dissolved. Then add soda. The mixture foams and greatly increased in volume. Next, add flour and mix well. The dough must be thick so that it can be mixed with a spoon. Put the dough with a spoon on a baking sheet greased with butter, sprinkle with flour and hands on top to give the desired shape to the products you want to cook.
"MMS" (flour, margarine, sour cream)
Ingredients:
400 g flour,
200 g margarine,
250 g sour cream,
1 tsp baking powder.
Cooking:
Mix all the above ingredients, knead the dough and keep it in the refrigerator for 1-1.5 hours. The dough turns out quite crumbly, you can store it in the refrigerator for up to 3 days or prepare it for future use and store it for much longer in the freezer. You can make cookies or cakes from this dough.
Cold Mix Yeast Dough
Ingredients:
3.5 stacks flour,
1 stack milk
200 g of softened margarine,
50 g fresh yeast,
2 tbsp. Sahara,
½ tsp salt.
Cooking:
Pound the yeast with salt, then add milk, sugar, margarine and flour. Flour can not be enough to fill up - the dough will first be sticky, but then, by the end of the kneading, it will already be easy to peel off. It should make you soft and not very cool. Place it in a bowl and refrigerate for 4 hours or even overnight.
Biscuit dough
Ingredients:
150 g flour,
8 eggs
150 grams of sugar
¼ bag of vanilla sugar.
Cooking:
Beat the eggs and separate the whites from the yolks. Whip the whites with a mixer into the foam, rub the yolks in a separate bowl with sugar. Gently add the whipped proteins to the yolks, mix gently, then add the sifted flour and vanilla sugar. Then add the remaining whipped whites and knead the dough with a uniform consistency. Put the ready dough in a greased and sprinkled with breadcrumbs or flour form and bake the sponge cake in the oven preheated to 200 ° C for 25-30 minutes.
Cabbage Dough
Ingredients:
200 grams of cabbage
2 stack flour,
1 clove garlic,
1 tsp dry yeast,
2 tbsp. vegetable oil
1 tsp salt.
Cooking:
Chop finely or rub the cabbage on a fine grater. Heat vegetable oil in a pan, put cabbage, a clove of garlic and fry until soft (about 10 minutes). Dissolve the yeast in 160 ml of warm water and let rise. Mix the flour with salt, add the dough and knead the dough. Then add the cabbage into the finished dough and, knead well, leave for 1.5 hours, then start making buns or pies.
Onion dough for crackers
Ingredients:
1 onion,
1.5 stacks flour,
200 g margarine,
6 tbsp. kefir,
2 tbsp. vegetable or butter,
½ tsp soda,
1-2 tablespoons lemon juice,
salt - to taste.
Cooking:
Peel the onion, cut it into cubes and fry on medium heat on the oil until soft, let cool. Pour the flour on the table, make a hole in the center, grate margarine, pour kefir, add salt, soda, lemon juice, cooled onion and knead the dough.
Viennese dough for air cakes, cakes and khachapuri
Ingredients:
3 stack flour,
1 egg
1 tsp Sahara,
1.5 tsp yeast
Cooking:
Dissolve ½ teaspoon of dry yeast in a glass of warm milk. Then add ½ tsp of salt, 1 egg and 1 tsp of sugar. Pour the flour and hands knead the dough, soft, not sticky to the hands.
Pizza dough
Ingredients:
300 g flour,
6 g dry yeast,
a little less than a glass of warm water
2 tbsp. vegetable oil
½ tsp salt.
Cooking:
Mix flour, yeast and salt. Separately mix the vegetable oil and water in a bowl and, pouring the resulting mass into the dry mixture, knead the dough. Put it in a deep bowl, brush with vegetable oil on top, cover the bowl with a towel or cling film and leave for 40 minutes to make the dough work well. When the time is up, knead the dough again, then roll out a circle from it and, having laid out the prepared stuffing, bake the pizza.
Dear hostesses, do not be afraid of the test! Knowing how to make homemade dough, and investing your sincere and kind attitude to it in it, you will get amazing results!
Larisa Shuftaykina
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