Talk about the fact that yeast dough is difficult to prepare, greatly exaggerated. In fact, everything is simple - you just have to follow the sequence of all actions and know the culinary secrets. About this in our article.
Yeast dough on the water for cakes
In the pies the most important thing is the elastic dough. So that during the modeling and baking, it is not torn.
Required Products:
- 30 grams of any vegetable oil;
- 3 thin glasses of flour (the highest grade);
- egg;
- 200 ml of water boiled (necessarily warm);
- half a bag of dry yeast;
- salt - 2 pinches;
- sugar - 20 g
The whole process will take 1.5 hours.
Pour salt and flour sifted into a heated cup. Add vegetable oil, dry yeast from the bag.
To mix everything. After this, pour in water, an egg. Knead the dough well and form into a ball.
Put a ball on a table, sprinkled with a thin layer of flour, knead it. Form a ball again and put it in a prepared deep pan, cover with a cloth napkin. Leave the flour product for 60 minutes in a warm room for raising.
Yeast dough from dry yeast in water for cake
It is better to add vegetable oil to the pie dough, because butter cream makes it heavy and not lush enough. If you like cream, then take in equal quantities both.
Products required:
- 350 g of bread flour;
- 200 ml of water (only warm);
- egg is fresh;
- 15 g yeast (quick action);
- 50 g of white sugar;
- 5 g of fine salt;
- 60 g of refined oil.
It takes 2 hours to prepare.
Consider the stages of cooking step by step.
Step 1. Grind a fresh egg with two tablespoons of sugar. Add salt, warm water, yeast and beat well.
Step 2. Pour in refined oil (60 g), add flour, mix.
Step 3. Knead so that it becomes elastic and lags behind the walls of the pan and your hands.
Step 4. Close the pan tightly and put it in heat.
Step 5. When the product fits, cut it into pieces, make balls of them. Give them time to separate.
Recipe yeast dough on water without eggs
Making the dough is very simple. It requires a little experience and a certain skill. For example, if a recipe without eggs, you will have to increase the amount of yeast used.
Ingredients Required:
- any fat butter - 2, 5 tbsp. spoons;
- flour (highest grade) - 1.5 cups;
- quick-acting yeast - half sachet;
- 200 ml of warm water;
- 2 pinches of salt;
- fine sugar - 1 tablespoon.
You can cook for 2.5 hours.
Cooking:
- Mix flour with yeast, sugar and salt in a deep bowl. Add warm water, mix well. When the dough rises, it should be well kneaded, laying on the table, sprinkled with a small amount of flour. To the note: the capacity for cooking should be chosen that is suitable in size, given that the dough increases in volume twice during the rise;
- To raise again put in heat (in a preheated to 40 degrees oven or in a pot of heated water). After about 60 minutes, knead again on the table with flour;
- As soon as the dough rises (after about two hours), it should be kneaded and left for an hour alone. Then knead again with your hands and you can proceed to baking.
Yeast dough on water for whites
Yeast dough, cooked according to all the rules, rises well, and products made from it are not split when baking.
Ingredients Required:
- bag of yeast (dry);
- 2.5 cups of heated water;
- 30 grams of sugar;
- 50 grams of refined oil;
- 8 g of fine salt;
- 4 incomplete glasses of flour.
The total cooking time will be 2 hours.
To make yeast dough for whites, you need to grind the flour, sugar, one egg with refined butter. Add yeast, water, salt.
Mix everything with your hands. Put the mass on the work board and clean it properly. It should be elastic, but not tight. Prepare the dough for whipping in a high bowl, cover with a towel. When it rises, you can get it and fry belyashi.
Quick yeast dough on pizza water
You can make pizza quickly if you use our recipes. We offer two options for "quick" test.
Products:
- warm water - 100 ml;
- dry yeast - 8 grams;
- sugar - 10 g;
- salt - 4-5 g;
- sunflower oil - 35 g;
- sifted flour - 250 g
Cooking takes 30 minutes.
The recipe preparation step by step is as follows.
Step 1. Warm up the water slightly and inject any quick-acting yeast into it, stir well.
Step 2. Combine the egg with sugar, beat, add salt, sunflower oil. Mix until smooth and pour in water with yeast.
Step 3. Sift the flour into a large container, make a funnel in it, pour in the slowly cooked mixture, knead thoroughly and roll the bun.
Step 4. Wrap the bun in cheesecloth, lower it into a container with heated water, (temperature is no more than 40 degrees).
Step 5. When the flour "ball" floats to the surface, you can roll it out and make a pizza out of it.
With the same ingredients you can cook a little differently.
Step 1
Dry yeast mixed with sugar. In a thin stream pour warm water into this mixture. Cover the container with a napkin, let the yeast stand a little. Readiness is signaled by a brown foam cap on the surface of the liquid.
Step 2
Pour flour in a bowl, add oil, salt, pour the yeast mixture. Knead, put in heat for 20 minutes.
Step 3
When it doubles in volume, you can start baking pizza. It turns soft yeast dough, which is easily rolled into a thin layer. What exactly is needed for pizza.
Useful tips
- If you want to pamper the family often with pastries, then it is better to buy fresh yeast in the sticks. Be sure to look at how long they can be used;
- The more eggs you put, sugar and butter, the harder it is to climb;
- If, in the dough, one egg - for 1 kg of flour it is necessary to take half of the yeast sticks, if in the recipe there are 4 eggs, then the whole stick will have to be used;
- Yeast dough does not like: a sharp temperature drop, drafts. Therefore, the windows in the kitchen should be closed;
- The product is more suitable if you put a container with it in heated water or an oven heated to 30 degrees. But no more, since at high temperature (after 50) the yeast will die and the fermentation process will stop;
- It is important to use only warm foods, not hot, which immediately destroy the yeast. If the recipe contains melted butter, then it must be melted and cooled a little, and then sent to the dough. Water must be heated;
- No matter what kind of baking you are going to do, add salt to the flour;
- Knead the dough well. And better by hand. If we compare the dough machine kneading and manual, the difference is very noticeable. Hand-made it is more delicate, has a rich taste;
- Be sure to add a spoonful of refined oil. With it, the dough becomes elastic, better sticky from the hands. From the oil, the taste of the product only improves;
- Any yeast dough must be properly kneaded by hand, forming a bun. This procedure will rid it of carbon dioxide, and saturate it with oxygen;
- Before rolling dough, it is necessary to determine how it fits. To do this, make a hole on it, if it remains for 5 minutes, then you can already roll it;
- Roll out the dough carefully, only in one direction. Try not to work with a rolling pin in different directions, it violates the product structure.
And one more small tip: it is better to put less flour in yeast dough on water than to shift it. You can always add flour, but you can’t remove it. The correct amount of bread flour always improves the dough, makes it elastic, and this in turn is reflected in baking.
The following video very clearly shows how to make yeast dough in water.
