Floury products from sand and yeast dough: manufacturing technology and recipes

Flour products are a traditional and favorite dessert. Recipes and technology for their preparation is a huge amount. Everything will depend on what kind of dough is planned to be used. We will try to understand and highlight what is important when we start making "sweet" from a sand or yeast semi-finished product.

The main recommendations and technology of making pastry confectionery products from short pastry :

• Do it only on the basis of margarine or butter;
• Sugar replaced with powdered sugar;
• The mixing time of the short dough should be kept to a minimum so that the oil does not warm up;
• If the semi-finished product glitters, it must be cooled, wrapped in a food film and sent to the refrigerator for one hour;
• It is recommended to prepare a thick layer at a low temperature, and a thin one at a high temperature;
• Before baking, the oven must be warmed up, and you do not need to lubricate the mold;
• It is recommended to cover the burning product with parchment paper;
• The dough must be pierced in several places with a fork before baking;
• Ready-made flour products from a sandy semi-finished product must have a light cinnamon color;
• A well-made test can be given absolutely any form.

We offer a universal recipe for sandy Viennese cookies. Three hundred grams of margarine beat well, to get a very thick foam. Add gradually yolks of four eggs, two small spoons of rum and three hundred grams of sugar. The dough should very well thicken, so stir it should be exactly this condition. Add in three hundred grams of flour a small spoonful of soda and pour into the dough. Then we start to gently introduce whipped whites (with salt) proteins. Bake can be baked immediately at a temperature of not more than two hundred degrees. More friable and magnificent sandy flour products are obtained if you replace flour with starch, the amount of which should be the same.

The main recommendations and technology of making flour confectionery products from yeast dough:

• The main ingredients will need to be removed from the refrigerator one hour before the mixing process starts, so that they get the same temperature;
• Flour must be sifted, so that the flour products turned loose and homogeneous, and from it make a hill with a depression in the middle;
• Yeast is recommended to use only extruded, which should have a dark color and be dry;
• Add them in this form is impossible, but you need to introduce a little warm milk, a small spoonful of sugar and as much flour;
• At the initial stage, mix the spoon from the yeast mixture and flour, which is put in a warm place, so that it rises;
• Its readiness will be determined by an increase of two times and the appearance of characteristic cracks;
• Only after that you can add soft oil, salt and eggs (the amount must be observed in accordance with the selected recipe);
• The dough should become tough enough, after that, pull it onto the table and start kneading it with both hands, you can hit the table several times to "get out" excess air;
• Such a procedure to continue for ten minutes, then put it in a saucepan, cover with a towel and put in a warm place;
• After the dough has doubled, you can crumble and you can start cooking any floury culinary products;
• Having formed them, it is necessary to give an opportunity to stand for about fifteen minutes, covered with a cotton towel, so that they rose a little;
• The oven must be heated up.

From the yeast semi-finished product you can make a variety of sweet and savory pies with a variety of fillings, as well as kulebyaki. The choice of dishes from such a test is very large.