Yeast dough

By way of preparation yeast dough is divided into two types - spongy and odorless. The opar method is more laborious, it is resorted to when you need to get more baking. The general rules for the preparation of both types of dough are formulated as follows: the temperature of the dough should not exceed T = 50C, if it rises higher, the yeast will simply perish. The consumption of yeast per kilogram of flour varies from 20 to 50 grams. The value depends on the amount of baking (butter and eggs) in the test, the quality of the yeast itself and the temperature at which fermentation takes place.

Before sealing flour with water, it is advisable to sift the flour, it is done so that it is saturated with oxygen, and the fermentation process takes place more actively. Advice for those who have never before prepared a yeast dough - liquid (milk, water) should be poured into the flour gradually and constantly stir. Never do the reverse, that is, do not put flour in the liquid. With this method you will not be able to avoid lumps, and then, guessing the amount of water in advance is simply not possible.

We must closely monitor the concentration of sugar in the test, strictly follow the formula. Remember that excess sugar slows down fermentation, and when cooking your product will quickly become crusted and stay moist inside. If sugar is not enough, then a ruddy crust does not appear at all. The product will be faded and tasteless.

Let us consider in detail the spooky way of preparing the dough. For oparia, the full norm of yeast and liquid is taken at half the norm of flour. The opara roams in a warm place, the optimum temperature is T = 30 ° C. It should double in volume, it usually occurs after three hours of intensive fermentation.

When the opara starts to settle, the remaining products listed in the recipe must be added to it. Usually, it's eggs, sugar, salt, then fill the remaining flour, and knead yeast dough until it stops sticking to the hands and walls of the cup. The oil is added at the very end, before it must be melt.

After the dough is mixed, it is covered with a towel and put in a warm place for an hour and a half. During this time, it must be washed twice. As it was said above, products made from a dough test are much more magnificent than with a non-sparse method of preparation.

To improve taste and smell, various aromatic substances are added to the yeast dough, usually vanilla, cardamom, nutmeg, citrus peel. This is done at the beginning of the batch, all substances must be pre-ground.

The odor method is rather complicated and long, although it results in a high-quality yeast dough. Rapid cooking becomes possible with a free-flowing method.

In the prepared cup warm milk is poured, the optimum temperature is T = 30C, in milk we dissolve the yeast at the rate of 20-30g per kilogram of flour. Add sugar, eggs, salt and flour. If desired, it is also possible to add aromatics, their choice depends on the baking of which products the dough itself is prepared. We mix it not very cool. At the very end, add the heated oil, it should have a consistency of thick sour cream. After kneading the dough is covered with a towel and placed for an hour or two in a warm place. It will go up strongly, so we need to hog it twice in order to remove excess carbon dioxide. After the dough, the dough rises with increased intensity. When it reaches the maximum volume and begins to settle, it is considered that the cooking process is finished. You can bake pies. Yeast dough for white-flesh is also prepared in a free-form way. Aromatic substances in this dough are usually not added. Bon Appetit.