Spongy yeast dough for pies. Double and non-dough methods for preparing yeast dough

Yeast sponge dough has been widely used in cooking, it makes amazing Easter cakes, challahs, rolls, pretzels, buns, buns and all kinds of pies. In order to start with such pastries, you will need a lot of free time and patience. Such a dough will not tolerate haste, its preparation consists of two stages: first, a dough is made and allowed to ferment, rise, then the dough itself is kneaded. But for the sake of the lush and delicious products that are obtained from it, you can work hard.

Taste Info Dough

Ingredients

• fresh pressed yeast - 30 g;
• water (or milk) - 1 glass;
• white wheat flour - 800-900 g (6 cups for kneading + dusting);
• granulated sugar - 6 tbsp. l.;
• chicken eggs - 3-4 pcs.;
• salt - 0.75 tsp;
• vegetable oil - 7-8 tbsp. l.

How to cook yeast dough on dough

It all starts with steam. What does she represent? This is a mixture of yeast, flour and water, which is pre-fermented and then used as the initial mass for kneading dough.

Take a deep bowl and crumble the yeast into it. They must be fresh, the quality and splendor of the dough, and then the finished baking, directly depend on this.

Pour the yeast with warm water (no more than 30-35 degrees). It is important to remember that yeast is living bacteria, if you fill it with hot liquid, it will simply boil, the dough will never fit and the dough will not turn out.

Stir the yeast well in the water until all lumps are dissolved (this process is also called "dissolving the yeast").

Be sure to sift the flour. Such a procedure will not only clean it of litter, but also enrich it with oxygen, due to which the finished baking is more magnificent.

Add a little less than half of the indicated amount to the dissolved yeast.

Pour 1.5 tablespoons of sugar there and mix the sourdough starter thoroughly until smooth.

The mass should turn out like a thick dough for pancakes.

Tighten the bowl with dough with cling film, wrap on top and put in a warm place for 3-3.5 hours to rise. How to determine that the dough for yeast dough is ready? At first, it will bubble strongly, become lush (the volume should increase by 2-2.5 times), and as soon as it falls, you can proceed to further cooking.

In a separate bowl, break the eggs, add salt and the rest of the sugar. Whip until smooth with a fork.

Combine the egg mass with the dough.

Gradually add flour in small portions and knead. To better knead the dough, knock it out several times on the surface of the table.

At the end of the batch, pour in warm vegetable oil.

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Knead the dough for a long time and carefully, it should turn out soft, elastic and at the same time elastic. If the dough sticks to your hands during kneading, gradually add flour. Form it into a ball.

Transfer the dough to a bowl, cover or re-tighten with cling film, and send to a warm place for 1.5 hours to ferment and rise.

When its volume triples, it means that the yeast dough is prepared in a sponge way. Punch it down and get to cutting.

Cooking Tips

• In the above recipe, 30 g of fresh pressed yeast can be replaced with 2.5 teaspoons of dry fast acting.
• Do not use eggs straight from the refrigerator to prepare the dough. Take them out ahead of time to warm to room temperature. Ideally, before introducing the egg mass into the dough, warm it up a little (in a water bath or in a microwave oven).
• If you are deliberately preparing yeast dough for baking with a sweet filling, you can add fragrant spices at the kneading stage - cardamom, vanillin, nutmeg.
• Completely kneading the dough with your hands from start to finish is a rather laborious process. If you have a dough mixer, you can use it at the initial stage of kneading. But finally, you still need to manually mix and form a ball from the dough.

Here is my tried and tested favorite yeast dough recipe, which I always use to make sweet yeast pies and pies.

Milk - 250 ml

Yeast - 30 g (or 11 g dry)

Sugar - 1 tbsp. spoon

Flour - 3 tbsp. l. with a slide

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Sugar - 100 g

Eggs - 2 pcs.

Butter - 100 g

Salt - a pinch

Vanilla sugar - optional

Vegetable oil - 1 table. spoon

Flour - 3 cups (250 ml volume) = approximately 450 g flour

First we prepare the steam. In a warm liquid 35 - 40 ° C, add a spoonful of sugar, yeast (see the quantity according to your recipe) and a little flour. Mix everything to dissolve the yeast and sugar. I usually cook with milk, while baking is soft, airy, sometimes with kefir or sour milk. There is an opinion that baking on kefir does not get stale for a long time. In practice, it was not possible to check, usually sweets do not stay stale for a long time, they are eaten quickly. Sometimes, when there is neither milk nor kefir, I take a glass of water and dissolve a couple of tablespoons of sour cream.

Set aside the dough in a place where there are no drafts for 30 minutes. During this time, the yeast will begin to “work” and you will get such a magnificent “hat”. Later, the hat will fall off, and such bubbles will appear. This means that the dough is ripe. Now, in a separate bowl, mix all the baking: eggs, sugar and soft butter. It is not necessary to beat strongly into foam, just mix so that the components are combined. When the dough has come up, we combine the dough together with the muffin and mix. If the recipe provides for the addition of vanilla sugar, salt, then you need to add at this moment. Sometimes they write in books that when kneading dough, liquid components are added to dry ones, make a hill out of flour, make a hole in it and ... I don’t do that. I explain! Different flour works differently and absorbs liquid, so I gradually add the sifted flour one glass at a time to the liquid and mix with a spoon in one direction. For some reason, it is believed that yeast dough should be mixed in one direction. In general, hostesses have accumulated a lot of warnings and recommendations: you need to cook in a good mood, with love and not on critical days. Yes, the mass is alive, but what, I wonder, does it matter to yeast what days the hostess has? When the mass is no longer possible to mix, I spread it on the table and knead with my hands. So that the dough does not clog too much with flour and it does not stick to my hands, I use vegetable oil. I just grease my hands with vegetable oil and knead. So it doesn’t stick to my hands, and I don’t add extra flour. You need to knead for about five minutes, so that it becomes smooth, elastic, but soft and fluffy. The consistency must be learned to determine intuitively, it is difficult to describe, well, like the soft part of the earlobe. After a couple of successful batches, your hands will remember what density should be. I wrote the approximate amount of flour in the recipe, but sometimes it turns out to be not enough. For pies and pies, I knead a soft dough, and for yeast rolls a little denser. Our sweet yeast dough is kneaded, but not ready yet. I put the mixed smooth lump in a bowl or in a saucepan, cover with a clean towel, put in a warm place for 1 - 2 hours. After an hour, the dough almost jumps out. Now you can knead it, knead it again (do not add flour) and you can use it, make various loaf pretzels out of it. Yeast dough for pies can be set to approach twice. After the first wash, I make it, put it on proofing and bake.

USEFUL COOKING TIPS HOW TO PREPARE YEAST DOUGH

Milk (or other liquid: kefir, yogurt, whey) for dough must not be overheated, otherwise the yeast will burn and not rise. Try the temperature in such a popular way as they check the milk formula before giving it to the baby - drop a drop of warm liquid on your wrist, if not hot, then what you need. To make the dough fluffy, light, the quality of the flour is important. Choose flour of the highest grade and be sure to sift it. Pastry chefs advise sifting flour twice to enrich it with oxygen. The butter should be at room temperature, you can melt it, but the butter should not be added hot to the dough. Butter can be replaced with margarine or vegetable-cream mixture. Be sure to pay attention to the expiration date of the yeast, they must be fresh. As, however, and all products. If you knead the dough, but the mass does not fit in any way, put it in the refrigerator for 20 minutes, and then in a warm place. The temperature difference should "wake up" the yeast. Yeast dough is afraid of drafts and noise, the best place for it is the oven. I don't heat up the oven, I just put the bowl in there and wait. In order not to oversaturate the dough with flour, instead of dusting your hands and the table, grease with vegetable oil when kneading. Vegetable oil should be odorless and quite a bit. Then the yeast dough buns will be lush, airy.

AT WHAT TEMPERATURE DO I BAKE PRODUCTS FROM YEAST DOUGH?

Usually it is necessary to bake at a temperature of 160-180 degrees. It is advisable to use the "Confectionery baking" mode, modern models have such a mode. Place pastries in the middle. If baked at a very high temperature, the product may turn out to be fried on the outside and damp inside. Before cutting dough products, turn on the oven to warm up. At this time, they put the blanks prepared for baking for proofing so that they rise in front of the oven. After 15-20 minutes, the products are smeared with beaten egg yolk and sent to the oven. At first, in no case should you open the oven, otherwise the dough will fall from the flow of cold air. When the dough is already browned and seized with a crust, then you can already open the door and move the baking sheet or form where the pastry is located. Baking time is usually from 20 minutes to an hour, depending on the size of the baked product. Small pies, for example, can be baked in 25 minutes, a roll with poppy seeds in about 40 minutes, and a loaf will take even more time.

Opara is, in fact, a “preparatory” dough, the first stage in the preparation of muffins or bread products. This dough contains only flour, yeast and milk/water, or other liquid ingredients (according to the recipe).

Why is steam needed?

The composition of the sweet, "heavy" dough, which we, for example, make for, includes a large amount of sugar, eggs and butter. And sugar and fat create conditions that are uncomfortable for the yeast, in which the yeast cannot work at full strength, and the dough will not rise. Therefore, you must first "start" the yeast in a simple, unsweetened dough, and then add the remaining ingredients.

For bread and unsweetened products, dough is needed in order to give the finished baking that very captivating bread taste and aroma that just appears in the process of yeast “working” in dough. It is the yeast that creates these qualities, and therefore no other baking powder can replace yeast. You can find out why it is better to use fresh yeast.

What is steam?

Opara can be liquid and thick.

Thick dough ripens faster, but in summer it is better to put liquid dough, and in winter knead thicker, i.e. add more flour. Usually, half of the flour is taken into the dough (from the indicated amount in the recipe), for batter, you can take the third part.

You can add eggs, sour cream, milk and even cream to the dough - because. the fats in these foods are already bound, they won't stop the yeast from working. This is especially true for Easter cakes, because. Recipes may contain little or no water or milk. However, it is important to remember that with these products, the dough will ripen a little longer.

Some recipes indicate that you need to put a little sugar in the dough so that the yeast is active. Kharkiv yeast will be active without sugar, so this is not necessary. It is best to divide the yeast into three parts, and put 2/3 into the dough, and 1/3 into the dough.

How to cook brew?

Standard method

Take all the liquid ingredients (whatever your recipe has: water, milk, eggs, except melted butter or sunflower oil), add half the flour and half (or 2/3) of the yeast, mix everything thoroughly. Opara is ready! Place the container with the dough in a warm place (no drafts, the optimum temperature is about 30 degrees), cover with a clean cloth. After 1-2 hours, the dough should double in volume, and it can (and should) be used. The maximum maturation time for the dough is up to 3 hours (the lower the temperature, the longer the maturation will last).

Then the rest of the flour, yeast, as well as sugar, fat, other components (raisins, vanillin, etc.) are added to the dough, and the finished dough is thoroughly kneaded. Before laying out in forms, the dough should stand for about 30-40 minutes.

The optimum temperature for dough and dough (for the best rise in the finished product) is about 30 degrees.

It is interesting that the products on the sponge retain their softness longer and bake better, have a great taste and aroma, but require more time to cook.

Until recently, only sponge technology was traditionally used in our country, since the yeast was not so active and of high quality, but today the quality of Kharkiv yeast allows it to be used, which we will discuss in the following articles.

You will find more information about the correct work with yeast dough on our website!

Have a delicious week!

The proportion of products is the same as for the doughless dough. With the sponge method, first prepare the dough - batter, including flour 40%, water 60%, yeast 100%.

Cooking dough. In water heated to 30–35 ° C (milk, a mixture of milk and water), crushed yeast is placed, after the yeast is dissolved, flour is poured. To activate the yeast, you can add up to 4% sugar by weight of flour to the dough. Knead the liquid dough. The dough should have the consistency of thick sour cream and a temperature of 27-29 ° C. The surface of the dough is sprinkled with a thin layer of flour, the dishes are covered with a clean cloth on top and put in a warm place for fermentation for 1-2 hours, depending on the quality of the yeast and flour, as well as the temperature. By the end of fermentation, the dough will increase in volume by 2–2.5 times and bursting bubbles will appear on the entire surface. The readiness of the dough is determined by external signs: fermentation begins to slow down, the bubbles on the surface decrease and the dough falls off a little. Then she's ready.

The remaining water with salt and sugar dissolved in it is added to the finished dough, kneaded until the water is completely combined with the dough, and the rest of the sifted flour and eggs are added. Mix thoroughly for 10-15 minutes. Oil is added at the end of kneading. Then the dough is put in a warm place for fermentation for 1.5–2 hours. During this time, 1–2 punches are made.

When preparing sour dough with a high content of baking in the dough after the first punching, put the second portion of butter melted to the consistency of sour cream, mixed with sugar and eggs, knead the dough thoroughly and put in a warm place for fermentation, after 25–30 minutes punching is done. Prepared from yeast dough pies, cheesecakes, donuts, pies, pies and etc.

Preparation of products for baking

The finished dough is laid out on a table sprinkled with flour or greased with vegetable oil (for fried products) and cut. The dough is divided into pieces of the required mass manually or on a dough divider. When cutting manually, the dough is rolled out with a tourniquet on the table and divided into portions with a knife or hand, shaped into balls and placed on the table for 3–5 minutes for preliminary proofing to create conditions for fermentation. Then various products are formed from the balls, laid out on sheets greased with oil, and put for 25-30 minutes for proofing in a warm, damp place. In the process of cutting, carbon dioxide is partially released from the dough and its volume decreases. During proofing, the volume increases again due to the accumulation of carbon dioxide and the products become porous. If the products are poorly spaced, then they crack during baking, they turn out to be dense, small. If the products are left for too long, then they turn out to be flat, blurry, without gloss and pattern. To improve the appearance of the baked product, its surface is smeared with egg, egg with milk or melange before baking. The most beautiful gloss is obtained by lubricating products with yolk. Eggs or melange are lightly beaten with a whisk before use and the grease is filtered through a sieve. Lubrication is applied with a soft hair brush, carefully so as not to wrinkle the separated products, 5-10 minutes before planting in the confectionery oven. Products are baked at a temperature of 190-230 ° C. The baking time depends on the size of the products. The temperature of the oven when baking large products should be lower than when baking small ones, which allows you to gradually bake products and prevent them from burning.

At the beginning of baking, the mass of products increases due to moisture condensation on their surface. Then the moisture moves to the center of the product. The temperature of the top layer rises, which causes caramelization of the sugar in the surface layers and the formation of a brown crust. Products increase in volume due to the evaporation of alcohol and an increase in water vapor pressure.

When products are heated to a temperature of 65-80 ° C, starch gelatinizes, absorbing water, which is released by proteins during coagulation. When folded, the proteins are compacted and fix the porosity of the dough.

Humidity inside the products remains high until the end of baking and levels out only when cooled. The total loss of water during baking (upek) is 12–15%. The readiness of products is determined organoleptically: by the color of the crust, the consistency of the crumb at the break, the mass, and also by piercing them with a thin torch. The absence of traces of dough on the splinter after it is removed from the products indicates their readiness.

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The dough preparation method is divided into two stages:

1. Preparation and fermentation of dough,
2. Preparation and fermentation of the dough.

1. Dough is called batter, which is kneaded at the rate of the full rate of liquid, half the rate of flour (if the dough is very rich, then only "/z flour" is put in the dough) and the full rate of yeast.

The liquid (milk and water) should be warm - not lower than 28-30 ° C. Yeast, previously "fed", and flour are bred in it, stirred with a spoon, sprinkled lightly with flour on top; then the dishes with the dough are tightly tied with a napkin and put in a warm place for fermentation. The fermentation time of the dough will depend on the “temperature, the density of the batch, the quality of the flour, the quantity and quality of the yeast. Before use, the yeast should be “feeded”: they are diluted in a small amount of water or milk with 1 tsp of sugar, mixed well and put on 30 minutes per warm place. After that, the yeast is used for dough. With well-fed yeast, the dough ripens quickly, increases in volume by 2 times, its surface becomes covered with bubbles, and this is a sign that the dough is ready. As soon as the dough begins to settle, the dough should be kneaded on it. All other products according to the recipe are added to the finished dough (eggs mixed with salt, sugar, aromatic substances), the remaining flour is gradually poured in and kneaded for 5-8 minutes until a homogeneous dough is obtained. At the end, add oil, heated to the consistency of thick sour cream. The dough is thoroughly mixed in a bowl, and then laid out on a board sprinkled with flour. Then the dough is beaten out to a state of elasticity, that is, until the dough begins to easily fall behind the hands. The dough beaten out in this way is put back into the bowl, tied with a napkin and put in a warm place for 1-1.5 hours to ripen. During this time, it is advisable to knead the dough 1-2 times on the board, as during kneading.

Determining the readiness of the dough is not easy, since it usually has a different consistency, which means that the fermentation process is not the same. For example, in a liquid dough, fermentation proceeds faster than in a thick one; non-rich dough is also determined not only by time, but mainly by the signs characterizing its maturity: freshly kneaded dough is dense, moist and little elastic, while in a mature state, the dough increases in volume by 1.5-2 times, becomes lush, smooth and elastic.

The flavor and aroma of the sweet yeast dough is enhanced by aromatics. In the dough made from 2 cups of flour, you can add the zest of 1 orange or 1/2 lemon or 1/2 nutmeg, or 2-3 finely crushed cardamom fruits, 1-2 g vanilla sugar or 10-15 vanillin crystals. Aromatic substances are added at the beginning of the batch, after grinding.

What should be done if the dough does not ferment? Dough cooled below 10°C must be heated to 30°C, but in such a way that during heating it does not come into contact with objects that have a temperature above 50°C. Too warm dough must be cooled to 30°C and fresh yeast added.

If too much salt or sugar is put into the dough, fermentation slows down or stops. In this case, you need to knead a new portion of the dough and mix with salted or oversweetened.

The dough may not ferment due to poor yeast quality. To test the fermentation ability of yeast, prepare a small portion of dough and sprinkle it with a thin layer of flour. If after 30 - 40 minutes cracks do not appear in the flour layer, then the quality of the yeast is poor. In this case, dry yeast "Pasha" or "Dzhanmaya" should be taken.

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