How to make the perfect dough. Such different dough

To make pastries tasty, you need to cook good, airy and soft dough. After all, it is by him that not only baked goods are evaluated, but also the hostess herself: how skillful she is.

There are a lot of recipes. After all, it happens not only for buns, but also for pies, pizza, Easter cakes. The list can be very long. Also, the flour mixture can be both shortbread and butter.

Many use the methods that they inherited from their mothers and grandmothers. But not everyone is so lucky. Novice housewives are constantly looking for their own option. They are looking for, interested in friends or relatives. But even kneading it exactly according to the recipe, there is a chance that it will not work for you.

After all, even experienced hostess sometimes fails. You don't always want to show the result of your masterpiece. And all because the products came out not quite so airy and tasty.

There are simply rules that you need to know and always apply. The exception of any item will lead to another failure.

Today I will share with you not only my cooking secrets, but also several recipes that will not leave you indifferent. And you will definitely want to bake something!

Many of us make our own instead of buying it from the store. And of course, they are faced with the fact that it does not always turn out the way we would like. It's simple, there are a few rules, the observance of which will help us make it lush and soft.

1. Yeast: They should only be fresh. Always check the date of manufacture and expiration date. Believe me, but in the store you can really buy them already expired.

2. Milk or any other liquid that you use in cooking should be warm. Never use food from the refrigerator for steaming. Yeast starts to work only at a warm temperature. Warm up a little more than room temperature. It will be the perfect environment for them.

3. Oil also should not be cold or hot. It is melted in a water bath so that it is not lost. beneficial features, and cool a little. Hot yeast will simply die and you will have to start all over again.

5. Flour: always pass it through a sieve. Do not neglect this point. Since in the process it is saturated with oxygen, which gives our products splendor and airiness. It would be better if you do this more than once.

6. Eggs: the product itself depends on their quantity. If you need butter, then they put more than usual for pies. For 3 pieces you need 20 grams of yeast.

7. Severity: the dough will take longer to rise if you overdo it with sugar, eggs and butter.

8. Salt: don't neglect it. It gives the products a taste, as if shading sugar. Even a very small amount of it will not allow the product to become insipid.

9. Temperature: In order for the dough to ferment well, it needs warmth. Choose the warmest place in the room and use it to raise. If not, then use the oven. Warm it up for two minutes, check the temperature with your hand (it should not be hot in it). This method allows you to reduce the time of infusion.

10. Mixer: when mixing, do not use mechanical devices. Of course, they make our task much easier, but the dough loves affection. Therefore, it is better to use a whisk or a spoon, and when their use becomes impossible, use your hands.

11. A flour product is considered ready when it is sticky, but does not stick to the hands. If it's not like that, then there's not enough flour.

12. Time: the longer we crumple it, the more it comes out carbon dioxide, which helps to saturate our mass with oxygen.

13. Draft: The dough does not like it when the room is windy. This cools him, which means that he will not be so obedient and will not be lush. The oven should also not be opened, so as not to cool it. Avoid temperature fluctuations.

14. Mood: always cook only with good mood. Then not only the products will be tasty, but also everything that you cook.

The recipe for a delicious yeast dough in milk

This recipe is also called sponge, but it does not take much time to rise. On average, it takes about 1.5 hours of the total time.

From it you can make not only buns, but also pies, pies, cheesecakes and many other pastries.

Ingredients:

• Milk - 2 cups;
• Pressed yeast - 30 gr. (11 gr. dry);
• Flour - 700 gr.;
• Sugar - 5 tablespoons;
• Salt - 1 teaspoon;
• vegetable oil- 1/3 cup;
• Vanillin - 1 pinch (optional)

Cooking:

1. Take a small cup. We put the yeast in it and pour 1 tablespoon of sugar. Add 3 tablespoons of warm milk. We begin to rub everything thoroughly until completely dissolved. Then add 2 tablespoons of flour and mix. Let stand for 10-15 minutes. The mass should rise like a cap.

2. Sift all the flour into a deep bowl and pour the remaining dry ingredients into it: salt, sugar and vanillin. Stir lightly. Make a well in the middle and pour in the milk and vegetable oil. We also transfer the finished dough to them. Mix first with a spoon. Then grease your hands with oil and continue to knead. We shift ready dough into a larger container and cover with a clean towel. Let rise for 1 hour. Then again we wring our hands and begin to cook delicious rolls.

The next recipe will be just as delicious.

Yeast dough on kefir for buns

I really like this method. After all, you can make anything out of it. Buns are the most delicious and stay soft for a long time.

A flour product using kefir can be used for pancakes, pancakes, pies and more. I think you will find many uses for it.

Ingredients:

• Kefir - 300 ml;
• Flour - 550 gr.;
• Pressed yeast - 15 gr. (5 gr. dry);
• Butter - 50 gr.;
• Chicken egg - 1 pc.;
• Salt - 0.5 teaspoon;
• Sugar - 100 gr.

Cooking:

1. Warm up kefir a little. We crumble the yeast into a container in which we will knead the dough. Add kefir to them and stir with a whisk until they are completely dissolved.

2. Melt the butter in a water bath and cool. Pour it into the yeast mixture. Now we send all the remaining ingredients to them: salt, sugar, sunflower oil, egg and part of the sifted flour. Mix first with a spoon and then with your hands.

So that the dough does not stick to your hands, grease them with vegetable oil.

3. Sprinkle the table with flour and continue kneading on it for 5-7 minutes. After that, it will become soft and obedient.

4. Lubricate the cup with vegetable oil and transfer the mass into it. Cover with cling film. Leave to infuse for 1.5 hours at room temperature. During this time, it will increase in volume by 2 times. Keep this in mind when choosing your bowl size.

Over time, we crush it a little and you can form buns.

How to make sweet dough with sugar

This recipe will be made in a safe way. It turns out it is quite sweet, since quite a lot of sugar is used here. Products will be incredibly tasty.

Ingredients:

• Water - 100 ml;
• Milk - 200 ml;
• Pressed yeast - 15 gr. (2 teaspoons dry);
• Chicken egg - 2 pcs.;
• Flour - 800 gr.;
• Butter - 100 gr.;
• Sugar - 150 gr.;
• Salt - 0.5 teaspoon;
• Vanillin - 2 pinches;
• Vegetable oil - 2 tablespoons.

Cooking:

1. In a deep container, crush the yeast and pour warm water into it. Stir and add milk, which is slightly warmed up.

2. Melt the butter and cool. Pour into our mixture. We also send eggs, sugar, salt and vanillin to the container. We beat.

3. Sift the flour through a sieve and mix it into the mass in parts. The amount of flour is given approximate, as it is different for everyone. If it's runny, add more. At the end, add vegetable oil.

The flour mass should be soft and elastic.

4. We shift it into a larger container, after lubricating it with vegetable oil. Cover with cling film or lid. We leave to increase in volume. Then crush again and cover again. After 40 minutes, you can sculpt whatever you want from it.

bread maker dough recipe

Kneading this method is not done by hand, but in a bread machine it is very simple. Because we don't need to put a lot of effort into it. It turns out just as tasty and airy.

Ingredients:

• Flour - 500 gr;
• Water - 100 ml;
• Milk - 150 ml;
• Chicken egg - 1 pc.;
• Sugar - 3 tablespoons;
• Salt - 1 teaspoon;
• Butter - 70 gr.;
• Dry yeast - 2.5 teaspoons.

Cooking:

1. Pour water and milk into the container. We send the egg and salt there.

2. Sift the flour and pour it into the bowl along with sugar and yeast. Soft butter post it there.

3. We put the container in the bread machine and turn on the “ Yeast dough". Now we just have to wait for the sound signal, notifying us of readiness.

Quick sweet dough with dry yeast

This recipe is perfect for those who are in a hurry or do not like to wait for the dough tincture. It is also good for pies, buns baked both in the oven and in a pan.

Ingredients:

• Water - 3 glasses;
• Flour - 6 tablespoons + 8 glasses;
• Sugar - 4 tablespoons;
• Dry yeast - 1 tablespoon;
• Salt - 1 pinch;
• Vegetable oil - 1 cup.

Cooking:

1. First we will prepare the dough. To do this, pour warm water into a deep cup. Add 6 tablespoons of flour, salt, sugar and yeast to it. Stir with a whisk and leave for 10 - 15 minutes so that a yeast cap appears.

2. Pour the vegetable oil into the prepared dough and pour the flour. Knead the mixture first with a spoon, then with your hands on a floured table. The finished dough does not stick to your hands.

It can be used immediately or wrapped in a pouch and refrigerate until needed.

Such wonderful recipes, and I'm sure any of them will become your favorite. Now you can always please your loved ones with delicious buns.

And I wish you a pleasant tea party!

170 ml of milk with a fat content of 3.2% must be heated to 18 degrees. At home, the temperature can be determined literally by touch: the milk should be slightly warm. There is no fundamental difference in whether it will be eighteen degrees or twenty. The main thing is that it should be warm: this way the yeast will dissolve faster. But if the milk is overheated, then the yeast will simply die, and the dough will become stained during baking: its surface will look like a Dalmatian skin.

IN warm milk you need to add 20 g of yeast (for sponge dough you need less) and mix until they dissolve. Yeasts are unicellular organisms, fungi, they feed on sugars, and in their absence they break down starch, a polysaccharide. A side effect of yeast activity is carbon dioxide, which is released in the form of tiny bubbles. The bubbles are held in the body of the dough by the gluten contained in the flour. The longer the yeast lives, the more bubbles form, they begin to grow, and with them the dough also increases in size. This is what they mean when they say that the dough rises.

Dough is a closed system in which yeast lives, reproduces and dies. The speed of all these processes depends on the humidity and temperature of the dough and on the amount of sugar. One yeast cell divides 20-25 times.

Thus, the role of yeast is to make the dough more fluffy, porous, airy. How longer dough is in proofing, the more evenly distributed inside the gas bubbles. They are responsible for the pores that form in the baked product. Therefore, sourdough is usually used for bread, and on water, and not on milk. Milk gives the dough a beautiful appetizing color, water - a grayish tint. For pies, pies, pies, kulebyak, non-dough pastry is more often used.

Add 10 grams of sugar to a mixture of milk and yeast, then transfer it to a bowl if you are kneading the dough with a mixer, and add another 40 grams of sugar during kneading. With this amount (50 g) of sugar, you will get a sweet dough; for sweet pastries, you need 100 g of sugar for this amount of dough. (If you are not using a mixer or kneader but kneading the dough with your hands, add all the sugar at once.)

Then add 600 g of flour.

Then - 150 g of softened butter with a fat content of 82.5%. It is better to use sweet butter rather than salty butter, as a salty environment reduces yeast activity. Instead of butter, you can add margarine, vegetable or olive oil or even pork or beef fat. With vegetable oil or animal fats, pastries are more fluffy and rich: they give large pores, the dough is more airy. Pies are often cooked in vegetable oil, bread - in animal fats, they retain moisture well, so that products keep freshness, aroma and color for a long time. long term. Butter is suitable for pies: the dough will turn out lush, but not overly lush; but it will dry out faster than bread made with animal fat.

Finally, add 20 g of salt. Salt is always added at the end of the first batch, about a minute before it ends, then it will not greatly affect the activity of the yeast. By the way, if you use vegetable or olive oil, then it must also be added to the dough at the end of the kneading.

In large-scale industries, baking powder is even added to yeast dough, because thanks to it, the products retain freshness and taste longer. Without it, the dough can only be stored frozen, and then if you use shock freezing, the usual one will hurt him.

The dough is best used immediately. If you have frozen it, then defrost it in the refrigerator at a temperature of about 6 degrees.

The dough is kneaded in a mixer for 20 minutes at low speed. If you work manually, then the first batch must be done within five minutes.

After the first kneading, leave the dough for 20 minutes at room temperature under a towel to let it rise. Then knead it properly again and leave it for 20 minutes again. After that, you need to knead it a third time. Every time we do a punch-down, the dough is enriched with air and rises better.

The purpose of proofing is to stretch the gluten with the help of carbon dioxide bubbles released by the yeast. Thanks to the increasing bubbles, the dough rises, swells, and becomes elastic. During the first kneading and proofing, the activity of the yeast in the dough is subject to very rapid changes. Yeast is in an aerobic state, that is, there is a lot of oxygen around them and nutrients, and the yeast itself is relatively small. Therefore, they multiply at a very fast pace. In principle, the dough can be used already after the first proofing, but then it will be inelastic, and the pores inside will be heterogeneous. During the second and third proofings, the activity of reproduction is reduced, since there is already a lot of yeast, and little nutrition. A towel is needed so that the dough does not dry out: a humid environment activates the vital activity of the yeast, the dough fits better, and the pores become larger. In the photo, these pores are clearly visible, but at home you should not cut the dough to admire the activity of the yeast - each extra manipulation violates the structure of the dough.

The finished dough is elastic, smooth, does not stick to hands, does not tear, stretches into a thin film.

After the dough is rolled out and you made what you planned out of it, you need to give the products time to proof again - about twenty minutes.

In France, for example, dough for baguettes must be proofed at a temperature of 27 degrees, believing that only then the product will turn out to be airy, lush and fragrant. We leave everything at a temperature of 35 degrees - we don’t notice any difference. At home, you can not think about the degree at all: place the products in a deep container, cover it cling film and wait.

After that, you can grease the products with an egg and bake. The baking time depends on their size: for pies, for example, it takes 7-10 minutes, for pies - 20 minutes. Temperature - 170-180 degrees.

Pies, pies, rich pastries, loaves of bread is traditional dishes Russian cuisine, which every housewife used to be able to cook. In Russia, a variety of pastries are held in high esteem. open and closed yeast pies, all kinds of pies, buns, shanezhki, cheesecakes, pies and kulebyaki. Not so long ago, pizza was added to this list, which can also be cooked on yeast dough.

In addition to the daily menu, pies were included in the list festive dishes and had a sacred meaning. For example, a wedding chicken was traditionally served at a wedding, and a loaf was also baked to receive dear guests. Everyone knows folk custom meet dear guests with bread and salt. The birth of a new family member was celebrated with the so-called Babkin's pies. These are buns, bagels, pretzels and other pastries that were treated to all the neighbors.

Make dough with yeast or buy ready-made? Everyone decides for himself. You can, of course, buy ready-made. However, every self-respecting housewife at least once tried to make yeast dough herself. Now on sale are raw and dry, fast acting yeast and various kitchen appliances for making simple and delicious pastries.

On water or milk, on kefir or sour cream, on dry or raw yeast, you still need to know how to start a yeast dough. I have already written about cooking. In this article, I describe in detail how to make dough on dough from flour, water and yeast, as well as in a non-dough way. Consider also how to choose the right products.

The preparation of yeast dough has many nuances, so high skill can only be achieved with considerable experience. Some young housewives do not dare to mess with yeast dough, and in vain. Of course, it requires some skill. But after trying once or twice, you will be able to comprehend all the subtleties that allow you to make a tender, soft, very tasty dough.

The hut is not red in the corners, but red in the pies.

Your hut will be the reddest different pies- with potatoes, meat, fish and cabbage. Or sweet with apples, jam, jam or cottage cheese. And every pie new stuffing will be perceived as a new dish. You will be known as a noble culinary specialist and will regularly pamper your family with delicious pastries.

16 secrets of fluffy yeast dough

Before proceeding with the preparation of the dough, it is necessary to evaluate all the nuances, the implementation of which guarantees an optimal result.

1. Yeast can be both dry and raw, pressed. But in any case, they must be fresh and of high quality. All failures in the preparation of yeast dough most often occur precisely because of low-quality yeast.
2. The temperature of water or milk for breeding yeast should be between 28-36 degrees. Otherwise, the fungi will simply die or never become active.
3. An important secret of air, fluffy dough- this is the same warm temperature of all mixed ingredients. That is why it is necessary to first get milk and eggs out of the refrigerator so that everything warms up to room temperature.
4. The kneading process does not tolerate fuss, drafts and other facts that can spoil the whole result.
5. Before adding flour to milk, it is necessary to sift it. So it is enriched with oxygen, which makes the dough more magnificent.
6. To make the yeast dough more elastic and tender, it is worth adding to it a small amount of vegetable oil.
7. For getting lush pies In the process of raising the dough, you need to do a few stretches. It is not necessary to close the pan with a lid, otherwise the dough will suffocate, it is enough to cover the container with a towel.
8. The contact of yeast and fats is unacceptable, which inevitably causes a decrease in the activity of fungi. Therefore, add oil after the dough has risen.
9. The kneading bowl should not be too wide, otherwise the dough does not rise well, just flattened along the bottom.
10. When proofing, the pan should be in a warm place. If the batteries are no longer working in the house, then you can put the container in a bowl of warm water.
11. It is necessary to knead the dough for at least 10-15 minutes - this has a positive effect on the activity of the yeast.
12. You do not need to add a lot of flour to the dough, hammering it, because it does not rise well, and the pastry turns out to be tough.
13. You should also not keep it warm, otherwise the cake will be sour. It rose, kneaded twice and on the third rise it is already possible to start cooking products.
14. Modern housewives can store yeast dough in freezer- it won't get damaged. After defrosting, it will rise like fresh.
15. Having formed buns or pies, it is necessary to leave the products for proofing for 15-20 minutes, only after that you can send the baking sheet to the oven.
16. The baking temperature is directly related to the sweetness. Butter dough is baked at a temperature of 180-200 degrees Celsius, while not butter dough requires more high temperature, up to 240 degrees.

Sweet dough for pies and buns on sour cream

Baking according to this recipe is soft and fluffy. Knead with flour premium with good gluten.

Flour for sweet products must be of impeccable quality, only in this case the pastry will turn out perfect.

Make it at least baked pies co sweet stuffing, even buns with raisins. Cheesecakes with cottage cheese are also good from it. They will be tasty and soft. You can bake the product in the oven or in a slow cooker.

What you need:

Cooking:

First you need to wake up the pressed yeast. You will need a spoonful of sugar, warm milk and the yeast itself, which we mix in a container and leave for 15 minutes.

To the resulting mixture, add the sifted wheat flour. It needs to be added in small portions, carefully. Now you can add salt. I mix everything step by step until smooth. This method avoids lumps. When the dough is thick enough, leave the whisk and knead with your hands.

Now he needs to be allowed to rest, and so that the surface does not wind, I cover the bowl with a napkin. After 15 min. you need to add vegetable oil heated to room temperature. And knead again with your hands for 10 minutes.

Cover the container with cling film and leave in a warm place for an hour. During this time, the volume will increase by 2 times.

Sprinkle the table with flour and put the risen dough on it. It is necessary to carefully flatten it into a rectangle with your hands.

I fold the finished layer into a flat roll, which, in turn, also folds into a flat roll, but already across.

Place the roll on a floured table and cover with a bowl. I leave it for 20 minutes. I repeat the manipulations with the dough and again let it rest for 20 minutes.

After that, lush, rich yeast dough is ready for making pies and buns.

Many recall their childhood, which fell on the times Soviet Union. Surely, many in the memory remained delicious yeast baking, all kinds of buns, pretzels or donuts, braids, gingerbread, sour cream, etc.

Unified Soviet baking guaranteed the expected taste and high quality muffins. At the same time, it was the same in any store across the country. If you want to revive the taste in your kitchen Soviet childhood, then prepare the yeast dough according to GOST. An excellent ratio of up to grams of verified products guarantees a successful result.

The video from the Eda TV channel shows in detail how to make a dough so that the dough is soft and fluffy like fluff.

For pizza at home

If earlier pizza was exotic and foreign dish, now she is firmly established in daily menu. Therefore, it is worth pampering yourself and your family with delicious homemade pizza on a day off, the more it is prepared quite simply.

The best and useful fast food is made only at home.

Of the many options for the test, it is worth choosing yeast. Despite the length of the preparation steps for such a test, the process is not difficult. Even a teenager can get it. Follow the directions in the recipe and you'll be fine.

What you need:

Cooking:

First you need to mix sugar, dry yeast and water. 10 minutes later in warm water dry yeast comes to life and starts bubbling.

And immediately you need to add salt, butter and sifted flour to the bowl with yeast. All ingredients are mixed until elastic dough. The process continues until it stops sticking to the hands.

The bowl must be covered with cling film or a towel and left for 35 minutes. During this time, the dough will rise and rise a little.

Here it is, ready to bake pizza. Soft, tender, elastic, the dough rolls out perfectly and rises during baking, providing a soft, fluffy and at the same time quite thin cake.

Yeast pies on kefir

Delicate, mouth-watering pies baked in the oven. We are always glad to see them. Either homemade breakfast, lunch or picnic outside the city. Therefore, every housewife should learn how to prepare a simple yeast dough on kefir for pies.

The dough is extremely easy to prepare, neutral in taste and can be combined with both sweet and salty fillings. Such pies are soft, tasty and keep their flavor for a long time. taste qualities and don't get stale.

What you need:

Cooking:

To begin with, I sift the flour and add a bag of instant, dry yeast to it.

Remember that all foods must be at room temperature.

After that, you need to mix kefir and vegetable oil. The mixture is heated to a temperature of about 38 degrees. Add salt and sugar to it, mix until smooth. After that, it remains to mix the dry and wet ingredients to obtain a dough.

I knead first with a spoon, and then I start kneading with my hands. The resulting soft, elastic ball must be laid out on a floured surface and kneaded for 8-10 minutes.

I leave the finished dough at room temperature for half an hour for proofing. In order not to wind, I cover it with a towel. The towel will not become an obstacle to natural moisture and air exchange.

After half an hour, you need to knead the dough and leave for another half an hour for the next rise. When it rises well again, I crush it again.

Now can be divided into portioned pieces. From the dough prepared from these components, you get 12 pies weighing about 70 grams.

We make pies in the following way. We roll a piece of dough into a ball, and then gently knead it into a cake up to 0.5 cm thick. For this, a rolling pin is used. After we put the filling on the blanks and pinch the edges, giving the pie the desired shape.

Line a baking sheet with parchment paper and lay out the pies.

Products should be laid with the seam down, so appearance will be the most beautiful and the filling will not spread.

I cover the baking sheet with a towel for 15 minutes for proofing. During this time, the pies will acquire a magnificent, expected shape.

Before sending to the oven, I grease each cake with yolk. When baking, the yolk will turn into a delicious glossy crust. Such pies are baked for 15-20 minutes at temperatures up to 200 degrees. Depending on the characteristics of the oven, it is difficult to predict exact time for baking, so you should focus on the appearance of finished products.

Homemade bread from Yulia Vysotskaya

I couldn't miss this video from Yulia Vysotskaya. I decided to insert it into this article, because I myself also bake a loaf in the oven when I have time. I don't want a bread maker. I love when bread dough is kneaded by hand. As they say, with love.

This concludes my article on yeast dough. We'll meet you at following recipes. Thanks to everyone who cooked with me today!

a bag (10-12g) of dry yeast,
1.5 cups warm milk
4 tablespoons of sugar
6 tablespoons + 3-3.5 cups flour,
2 eggs,
2/3 cup sunflower oil
a pinch of salt

You can replace dry yeast with live pressed yeast in this recipe - you will need 50 g of fresh yeast, but the dough will take a little longer to cook in this case.

A dough of this amount of ingredients is enough for 18-20 pies.

The dough turns out to be slightly sweet, it is designed for sweet pie fillings. If you are planning a filling that is not sweet, put sugar in the dough not 4, but 2 tablespoons.

Let's start, as for any pie yeast dough, with the preparation of dough. Warm the milk to just above room temperature. We mix flour, sugar and dry yeast in a bowl, slowly add milk and stir to get a dough without lumps, the density of liquid sour cream. We leave the dough in a warm place without drafts for 15 minutes.

If the yeast is fresh, we dilute them in milk, and add the rest of the components of the dough, leave for half an hour. When the dough foams and rises, it is ready.

In the meantime, you can prepare the filling for the pies.

Add 3 cups of flour, knead the dough, gradually adding vegetable oil (2/3 cup). It is necessary to knead not a steep (not like dumplings), but an elastic dough that does not stick to your hands, lagging behind the walls of the bowl and only slightly flattening under its weight when rolling into a lump, but not spreading.

Three glasses of flour pie dough will take for sure, add the rest little by little to desired consistency(The amount of flour depends on the size of the eggs added to the dough).

If the dough was prepared with fresh yeast- cover it and leave it on the board for 15 minutes. If with dry ones, you can immediately sculpt pies and lay them on a baking sheet.

Try not to weight the dough with flour, sprinkle the board and hands only a little or even grease them with vegetable oil.

We set the oven to heat up to 180-220 degrees, and leave the baking sheet with pies for 20-30 minutes in a warm place. When the dough has risen and is ready to bake, brush the tops of the pies with a lightly beaten egg. beautiful color and into the oven.

Pancakes are the simplest dish that many people love. However, not everyone bakes them. The problem is that it is not always possible to prepare high-quality dough for pancakes, and therefore they often turn out not lush and fried, but flat, fatty and completely unappetizing. How to do right dough from the products that are on hand?

Get the dough and bake fluffy pancakes it really doesn't work for everyone. Inexperienced housewives give up when products come out thin, dense, dry quickly or absorb a lot of oil. You can eat such pancakes, but you want something ruddy and airy.

There are several secrets here. Of course, a lot depends on the type of baking powder - do you make them using soda or yeast.

But there are also general principles of preparation:

1. The pan must be hot - the dough is placed on the sizzling oil. After that, you can cover the pan and reduce the heat, but the first touch should be passionately burning. Otherwise, the product will instantly absorb all the oil!
2. You do not need to pour a lot of oil, just grease the pan if you do not want its excess in the product.
3. Check the consistency of the dough. Fritters from liquid dough quickly fall off and become pancakes. The density of good sour cream is a role model.

Kefir dough for fluffy pancakes

Kefir dough is quite common. It is loved for its simplicity and splendor, but most importantly, it allows you to dispose of unused remnants of "milk". You can use any dairy products found in the refrigerator. And yet, kefir pancakes remain soft and airy for a long time, and therefore they can be eaten with pleasure the next day.

To start the dough on kefir for lush pancakes, cook:

• 2 cups of kefir (a product of any fat content is suitable);
• about three glasses of flour;
• 1 egg;
• 1 st. a spoonful of granulated sugar;
• a little salt and vanilla;
• 1 st. spoon without top of soda.

Important! When measuring flour, look at its moisture content. The dough can take less or more, depending on this indicator.

IN this recipe used beaker in 160 g. Kefir is taken the most sour - it reacts better with soda and gives the release of carbon dioxide, and hence the splendor of pancakes.

Progress:

1. Whisk the egg with salt and sugar in a large bowl.
2. Separately, in a small container, for example, in a ladle, heat kefir until curdled - just the flakes we need.
3. Pour the kefir into the eggs, slowly and stirring the mixture with a whisk so that the egg part does not curl.
4. Sift flour and mix with vanilla.
5. Pour the liquid into the flour and mix vigorously.
6. Pour soda into the finished dough and immediately knead just as quickly. By this time, the dough should not be liquid, but thick, with difficulty flowing from a spoon. If you have it more "fast", add a little flour.
7. The oven must be immediately, until all the air bubbles have come out. To do this, you need to splash a little oil on a hot frying pan and spread the dough with a spoon. As soon as it "grabs", reduce the fire. And when the pancakes are browned, turn them over and cover with a lid. You will notice how "fat" your pancakes.