How to prepare a yeast dough professional

Considering the fact that the yeast test is not one thousand years old, the existing variety of recipes and methods of its preparation becomes quite understandable. Much depends on how to prepare a yeast dough cook, and cooks it every housewife in its own way.

So, there are two main ways to prepare a yeast test - spicy and unpaired. The safe method is the simplest and is used for making dough for baking pancakes, pancakes and patties. The odor method is more complex and is used when you need to get more muffins, for example, for lush pies.

Let's go on the path from simple to complex and consider first a safe way. In the cookware you need to pour water or milk, heated to a temperature of 35-40 degrees. Yeast is dissolved in a separate container in warm milk, salt and sugar are added according to the prescription, filter the mixture and pour it into the main dishes. Then the flour is poured into it and all are kneaded. Part of the flour is left for padding. During mixing, but closer to the end of the process, vegetable or melted butter is added to the dough. The resulting mass must be brought to a homogeneous state. It's hard to say how the man preparing the yeast dough will do it for the first time, but he has chances.

After the dough is sufficiently mixed, it is sprinkled with flour, covered with a towel and left to "reach" in a warm place for 3-4 hours. While it "comes", it is recommended to make two dashes in order to remove excess carbon dioxide. The first wake-up should be done in an hour, the second in two hours.

How to prepare the yeast dough on the odor method professional: for the dough milk is heated to 30-40 degrees, dissolve the yeast and pour half of the total amount of flour. According to the consistency, the dough under the sponge should resemble dense sour cream. Ready, it is sprinkled with flour and covered with a lid. In this position, the spoon is left in a warm place for 3-4 hours.

In the spore, yeast very quickly multiply and release carbon dioxide, so its volume increases approximately twofold from the original. The surface of the dough seems to foam from the rapidly escaping gas. When the bubbling subsides, add the remaining flour salt and sugar to the dishes with the opaque. The question arises: how to mix yeast dough? It must be kneaded so that it falls away from the hands and dishes, then it is covered with a towel and left to wander for another 1-2 hours. When fermentation, the temperature should be kept around 30 degrees. While the dough comes up, it is necessary to make one more hitching.

One kilogram of flour requires 10 to 40 grams of yeast, the number of which in each case depends on their "strength." By the way, dry yeast should be taken twice as much as fresh ones. In addition, you will need a teaspoon of salt, a tablespoon of sugar and a half-liter of milk or water. Of course, it is preferable to use milk for baking: it turns out to be more delicious and aromatic, and also more attractive in appearance. It should be remembered that sugar should be placed strictly in accordance with the norm - in case of an overdose, the dough quickly becomes covered with a thick crust and is poorly baked. If sugar is not enough, then the product does not form a ruddy crust. Fats are added during kneading, they significantly improve fermentation. Butter or margarine must be melted to a thickness of normal sour cream.

Preparation of a yeast test is not always possible. The worst thing that can happen with a yeast test is if it "villages" and refuses to go up. There are several ways to fix everything, but for this you need to know exactly what caused the failure. If the dough is cold, then it is heated to a temperature of 30 degrees. It should be remembered that yeast dies at a temperature of +55 degrees. If you have not looked closely, and the yeast died from the heat, the dough can be mixed with a new portion of yeast. How to prepare a yeast dough mistress, such and get pies.