Secrets of making yeast dough. Eggs in baked goods and desserts Do I need to add eggs to yeast dough

04.11.2020

When in yeast dough eggs and butter are added, the finished products acquire qualities butter pies... Eggs make bread lighter and moist, and butter softer. Depending on the amount of any of these ingredients taken, as well as on the method of their introduction, the results are very varied and very impressive.

By simply mixing a few eggs and a moderate amount of butter with the dough, we get a loaf with a soft crust and moist yellow crumb. The more eggs and butter you add, the more pronounced these characteristics will be. Classic brioche, with a higher proportion of eggs and butter than any other bread, has an incomparable golden and soft texture.

Like any other, the dough with eggs and butter is fine for subsequent changes. By adding a little more flour while kneading, we get a rather cool dough that can be rolled out, cut into various shapes from it, superimposed on each other, forming complex structures. Butter dough is an excellent base for flavoring additives. The bread combines both of these options: a bright yellow dough flavored with saffron with toppings of both raisins and almonds, cut into circles of different sizes; stacked on top of each other, they form a complex multi-layered bun. Butter dough is excellently used for stuffed products; They can be savory fillings like cervelat wrapped in strips of brioche dough, or sweet fillings like a nut and fruit mixture sandwiched into brioche dough in a Viennese kugel hopf.

Striking results are obtained by spreading butter on the dough instead of kneading it with flour. If the dough that has come is rolled out, generously grease with butter, then fold it several times and roll it out again, as a result, exquisite air layers are formed during baking. Such yeast puff pastry often cut into pieces of various shapes - small or large, simple or complicated - often wrapped around sweet or spicy filling, the result is a delicious breakfast or coffee crust commonly known as Danish pastries.

The relatively small amount of butter and egg white also change the texture of the bread. Bagels are small, ring-shaped buns made from this dough. After a little proofing, the dough is boiled in boiling water for a few seconds, then baked, as a result of which the bagels get a viscous texture and do not have a hard crust.

Consider the example of cooking a simple pie in the form of a ring of dough with butter and eggs.

By adding eggs and butter to the basic yeast dough, we get a smooth bread with a softer crust and a brownie-like texture. Eggs and butter make the dough very soft. But during proofing and baking, the eggs will bind the dough and it will be able to hold the shape given to it, such as a ring or a braided braid.

A large amount of fat in the dough can act as a barrier to the interaction of flour and yeast and slow down the fermentation process. In order for the yeast to do its job without hindrance, the dough must be prepared in two stages, as shown in the photo here. At the first stage, a liquid dough is prepared from yeast, sugar, milk and about 1/3 of a portion of flour; the dough should fit. At the second stage, when fermentation is in full swing, add eggs, softened butter and the rest of the flour and knead the dough.

Since the egg and butter dough is much softer than regular dough, it is knocked out more carefully. To prevent the butter from melting from the warmth of your palms, making the dough sticky and difficult to work with, it is recommended to beat the dough on a cool work surface - ideally on a marble board. If the butter does start to melt, keep the dough in the refrigerator for about 30 minutes, and then continue beating it until it becomes smooth and elastic.

After the dough has come up and has been punched into a ball, the dough is shaped. For a ring - which allows the dough to bake quickly and evenly - start by punching a small hole in the center of the dough ball, then use your fingers to expand the hole. Thus, the ball is easily stretched into a ring.

We will talk about what kind of yeast dough is, how to knead and store it correctly, whether you can use less yeast and what temperature the liquid should be.

Types of yeast dough

Yeast dough happens simple(inconvenient) and rich.

The composition of the simple test there are only three ingredients: flour, liquid (water or milk), yeast. 10 grams of dry yeast or 20-25 grams of fresh yeast are usually put on a kilogram of flour.

V butter dough add eggs, butter and sugar. Liquids for butter dough it will take less, but you need to put more yeast in it: because of the baking, it will rise more slowly.

Compare:

in a dough of 1 glass of flour, 0.5 glass of water and 0.5 tablespoon of sugar, you need to put 3 grams of dry yeast.
in a dough of 1 glass of flour, ¼ glass of water, 1.5 tablespoons of sugar, 2 tablespoons of butter and 1 egg, you need to put 5 grams of yeast.

We already have: if you add more yeast than the recipe needs, the dough will rise poorly and the baked goods will taste unpleasant. Therefore, it is important to follow the recipes, especially if you are a novice cook.

How to knead the dough

There are 2 ways to knead yeast dough.

Spooky

This is a method in which dough is added to the dough - a mixture of yeast, warm liquid and sugar or flour. The dough should be liquid: if you are making a simple dough per kilogram of flour, for the dough you will need about 100 milliliters of warm water or milk, 10 grams of dry yeast and a teaspoon of sugar or flour.

Cover the dough with a towel and leave in a warm place. If the yeast is fresh, then after about 15-20 minutes foam will appear on the dough: the fresher the yeast, the higher the “cap”. After the dough is ready, you can mix it with the rest of the ingredients and knead the dough. By the way, this dough kneads faster.

A good way is suitable:

for butter dough
if you do not have time to wait for the dough to come up: with dough it goes well in about 2 hours
if you want to test the freshness of your yeast.

Unpaired

With this method, yeast is added directly to the flour. This can be done in 2 ways:

sift flour, add yeast, sugar (if necessary), liquid and knead the dough.
yeast dissolved in warm liquid and a little sugar are added to the mixed flour, salt and sugar (if necessary).

What are the features of this method?

the dough is suitable for about 3-4 hours
kneading the dough takes longer than kneading dough
if the yeast is not fresh, you will know too late and the baked goods will be spoiled.

Water or milk temperature

Usually the dough is kneaded in a warm liquid: it activates the yeast faster, which means that the dough will come up faster. If the water or milk is too hot, the yeast will die.

What about cold water? American baker Peter Reinhart, who has written several books on baking, claims that the best yeast dough is made with cold liquid. True, this method of kneading the dough is not for those in a hurry: the dough will fit in the refrigerator for two days.

According to Reinhart, such baked goods will be more flavorful and tasty, and the crust will be golden and crispy.

Is it possible to reduce the amount of yeast

Some modern chefs - for example, the same Reinhart - prepare the dough with less yeast, but with a long proofing.

Why? The point is in the chemical processes that take place in the dough. If you take 6 grams of yeast per 1 kilogram of flour (instead of 10 grams) and do not put it in a warm place, then it will be suitable within 15 hours. All yeast-related processes will take place more slowly, in more “calm” conditions.

Lovers of yeast dough note that such baked goods retain their freshness longer, they are tastier and more beautiful.

How to knead the dough

To make the baked goods tasty and airy, the dough must be kneaded properly - this takes about 10 minutes. It should become elastic, pliable, and the formed air bubbles will burst and squeak during kneading.

How to determine if the dough is enough to knead? Try to stretch it: it shouldn't tear. This is a popular light test among bakers - they say that if you stretch the dough so that you can see the light from the window through it, then the dough is ready.

After that, the dough can be sent to infuse, and then gently knead it - this is necessary so that large air bubbles break into small ones. This will make the dough more uniform and fluffy. After this, the dough needs to rest a little more, about 15-20 minutes.

Can I keep the dough in the refrigerator?

If you have excess dough left or have changed plans, then the dough should be put in the refrigerator. It will rise there too, so so that it does not ooze, you need to do this:

once again knead the dough well and roll it into a tight ball
put in a plastic bag or bowl, which must be tightened with plastic
keep in the refrigerator for 24 hours

Then the dough must be pulled out, kneaded again and left in a warm place to rise.

How to freeze yeast dough

Knead the dough well, flatten it, wrap it properly in cling film or a bag and put it in the freezer. Here it can lie for up to 3 months.

Defrost such a dough without unfolding, at room temperature. Then knead and leave to rise in a warm place.

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Well, let's continue with the eggs? I would like to talk about the role eggs play in confectionery... General points from the series - the composition of the egg, weight, etc. have been covered in sufficient detail in previous posts, so I will propose to go straight to the point. And I want to start with this. If you immediately try to name desserts, in which eggs play a decisive role, where would you start? meringue... The easiest. Egg whites they are perfectly whipped into meringues - and we know a lot of desserts consisting of meringues - meringues, Pavlova, Macarons, Dacquaz, Floating Island - you can continue ... Then the yolks immediately come to mind - respectively, all versions of English, pastry creams, baked custards, quiches and clafouti. But the role does not end there. Let's continue. Soufflés are unthinkable without the lifting power of eggs. Choux pastry. As strange as it sounds, choux pastry rises solely due to the steam in the oven, and the steam is formed from the liquid contained in the eggs. This is briefly. Further. All kinds of biscuits - rising due to the air contained in the beaten eggs. For the sake of fairness, we must also add that eggs are added to butter yeast baked goods, without eggs such desserts as mousses and ice cream are impossible ... If you think about how eggs help to achieve a particular consistency in the above desserts, then, in my opinion, from the whole variety of functions of an egg, three main ones should be distinguished. I want to talk about them. Come to think of it, eggs are loved either for their ability to hold air(meringues, mousses, biscuits, soufflés), or for their coagulating (thickening) properties(creams, custards, ice cream ...), or for high water content(choux pastry). Do not forget that egg yolk is wonderful emulsifier - that is, it binds together non-binding elements such as fat and liquid. All at once we remember mayonnaise ... But this is rather an additional bonus. With regards to confectionery we will talk about the three functions we most need - water availability, coagulation of egg proteins and aeration. First, the eggs are structure-forming ingredients... What does it mean? The structure in baked goods is what keeps its shape - what contains the proteins. Egg proteins, when heated, begin to thicken and thus contribute to the hardening of desserts such as pastry cream, English cream, etc. In fact, eggs are perhaps the only ingredient used in baked goods, which is also structure-forming (due to the protein contained in and yolk proteins), and softening - due to fats, which are rich in egg yolk. It is precisely due to these fats that the yolk thickens more slowly than the protein. The structuring ability of eggs is as follows: White> Whole egg> Yolk. You can read in sufficient detail about what exactly affects the coagulation of egg proteins and how it happens. The next very important function of eggs (even more likely of egg whites) is the ability to form a large number of air bubbles when whipping... How does this happen? The same egg proteins play a role here. Under the influence of a whisk / mixer, egg proteins are denatured - that is, they pass from their natural (spiral) state and form a dense shell around the air bubbles. The longer we beat the protein, the more the proteins are attracted to each other, squeezing the air bubbles. Air bubbles are, as we remember, gases (oxygen), which under the influence of heat - what do they do? - that's right, they are expanding! The softer, more elastic the protein walls, the more likely they will not break when heated in the oven. Thus, you need to clearly understand why we whisk the whites. If, in order to dry them in the oven and turn them into meringues, you need to beat for a long time, until "hard peaks" - since we do not need the meringues to "grow" in the oven. If we add them to the dough - biscuits, soufflés ... - beat only until "soft peaks" - the protein "walls" should be elastic enough to stretch when the air expands under the influence of heat. And finally, the third function of eggs. Eggs contain a lot of water- up to 75% in the whole egg. As soon as we add eggs to the dough, we need to understand that along with this we add a good portion of water ... That is, if we change the recipe and add more eggs, we must remember that the content of other liquids must be reduced by the same amount. When heated, the liquid contained in the eggs evaporates, which is also important for raising the dough (remember the custard) - therefore, the more eggs there are in the dough, the more “airy” the finished product will be, but at the same time it will be drier, because, as we remember, in the egg has a generous portion of protein ... In my opinion, these are three main points to consider when we use eggs in baked goods and in the preparation of desserts. And since eggs are practically the main ingredient here, it is very important to understand what happens to them under the influence of heat / whipping, and how we can control these processes. If there are "gaps" left, I will be happy to answer your questions - as I can. My understanding of "processes" is at the level of public literature, in chemistry I was confident with four minus (if anything))).

See you,

La Patissiere.

Sources of information : Paula Figoni “How Baking Works”, Shirley O'Corriher “Bakewise”, Wayne Gisslen “The Professional baking”

A wide variety of products are baked from yeast dough: large pies, various pies, pies, pies, cheesecakes, donuts, buns, pretzels and much more. Meat, fish, eggs, cabbage, potatoes, onions, carrots, cottage cheese, apples, berries and other products are used as fillings for pies.

Yeast dough is also called sour. The yeast used to knead the dough ferments the sugar substances contained in the flour, decomposing them into carbon dioxide and alcohol. The carbon dioxide that forms in the dough in the form of bubbles raises and loosens it.

Among the huge variety of dough, both in recipes and in manufacturing technology, there is one that is distinguished by its versatility, economy and relative speed of production. This recipe will be referred to as the main one.

Yeast dough (basic recipe)

30-50 g fresh yeast;
0.5 l of milk, 250 g of creamy margarine;
2-3 tablespoons of sugar;
1-1.5 tablespoons of vegetable oil;
salt (on the tip of a knife);
700-800 g flour.

Yeast to prepare the dough must be fresh. The yeast is diluted with warm (!) Milk or warm (!) Water, adding sugar to activate it. Cold milk (water) slows down the vital activity of yeast fungi, and hot milk leads to a complete suppression of their activity.

Milk and dairy products (spoiled milk, yogurt, kefir, sour cream, whey, etc.) have a beneficial effect on the process of dough formation, improve the viscoplastic properties of the dough, and enhance the process of its loosening. Therefore, instead of water, it is advisable to use fermented milk products.

Fats ensure the plasticity of the dough, give the finished products a special aroma, prevent them from staling. Chicken, pork and other fats can be added to the dough for making snack pies (with fish, meat, mushrooms). To keep the cake fresh longer, vegetable oil is added to the dough.

You should not exceed the rate of fats introduced into the dough prescribed by the recipe, since excess fat makes it difficult for the yeast to work, as a result of which loosening of the dough decreases or completely stops, while the ability of flour proteins to swell is limited, the dough becomes torn, difficult to form, and ready product- tasteless.

Flour for pies (as for all baked products, with the exception of gingerbread and some others), only premium wheat should be used. Sift the flour before preparing the dough.

Eggs(especially protein) give the dough rigidity, hardness, products from such a dough quickly stale. Therefore, it is not recommended to add eggs to the dough. True, you can grease the surface of the cake with yolk, then the cake after baking will have a pleasant amber color.

Making yeast dough

Kneading

Yeast dough is kneaded in two ways: sponge and unpaired.

Sponge way

The sponge method is more ancient. It includes two stages: preparation and fermentation of the dough; preparation and fermentation of dough. Dough is made from flour (half the norm), water (milk) and yeast. When, after vigorous fermentation (after about 3-4 hours), the dough begins to settle, baking (sugar, fats) is added to it, as well as the remaining flour and the dough is kneaded. The dough is placed for 1.5-2 hours in a warm place for fermentation. During this time, he was crushed twice. After that, the dough is cut, allowed to stand and, finally, the products are baked. Due to the duration of the preparation of the dough, the sponge method is almost never used in modern technology. A less time-consuming and more economical method is the pairless method.

Safe way

At unpaired way dough preparation, all components are kneaded at once. Yeast is diluted in a small amount of liquid (1/2 glass of milk or water) with the addition of sugar (1 tablespoon) and put in a warm place. Cut margarine (or other fat) into pieces, melt in a large saucepan (4-5 liters) or better in clay pot, add the remaining sugar and salt to it, stirring in a circular motion. Then the margarine is cooled slightly and mixed with the remaining liquid. The mass should be warm, but not hot.

Take half of the flour prescribed by the recipe and sift it (gradually, in parts) through a sieve into a pot (pan) with melted margarine. Sifting flour at the time of kneading the dough contributes to its enrichment with atmospheric oxygen, as a result of which the dough becomes fluffy and light. Prepared yeast is carefully poured into the sifted flour, gently mixing it with flour. In this case, the yeast should not come into contact with the melted margarine, otherwise their activity will decrease.

Continuing to knead the dough with your right hand, gradually pour in all the flour provided for by the recipe with your left hand, sifting it through a sieve. Use a spoon or wooden spatula to knead the dough. Rotation during kneading is performed in one direction, which is due to the complex physicochemical processes occurring during this process in the dough. When rotating in one direction, the flour proteins swell and the resulting gluten threads (bonds) are strengthened, which contributes to obtaining the dough of the required viscosity and sufficient elasticity. Products made from such dough are of high quality.

The end of the dough is determined by its consistency. The kneaded dough should be light, fluffy, viscous-elastic, pliable.

Fermentation

The kneaded dough must be sprinkled with flour. The pot (pan) with the kneaded dough is covered with a canvas napkin or towel (but not a lid) and placed in a warm place for fermentation. In this case, the temperature of the dough should be within the range of 29-32 ° C.

Wrinkle

During the fermentation of the dough, bubbles of carbon dioxide are formed, which contribute to its loosening. However, too much carbon dioxide slows down the fermentation process. Therefore, the dough must be periodically freed from the accumulating gas and enriched with atmospheric oxygen. For this purpose, as the dough rises, it is kneaded and crushed. The first kneading is carried out after 1-1.5 hours from the beginning of fermentation, the second - after 1-1.5 hours after the first kneading.

Molding

Immediately after the second kneading, the dough is laid out on the shaping table. The dough should be firm, elastic, soft, pliable. It shouldn't stick to your hands. Before laying out the dough, dust the table with flour. To prevent the dough from sticking to the table during rolling, it is periodically "raised on a ruler". To do this, take an ordinary thin wooden ruler with a descending edge, gently advance it under the rolled dough and with short movements from oneself and toward oneself, hold it under a layer of dough. Then it will not stick to the table, will not tear, it will be easier to roll it out. The surface of the dough should not be too mealy, so you need to file the surface of the table with flour very sparingly. When making products from yeast dough, it is necessary to avoid drafts in the kitchen.

The prepared dough can be formed into closed and open pies, snack pies, buns, donuts, cheesecakes, pies, pies, rolls and much more.

Usage various fillings in combination with different ways molding and gives the variety of baked products for which the hospitable Russian table has always been famous.

In addition to the main one, there are other recipes for yeast dough.

Yeast dough (2nd option)

4 cups (thin) flour;
500 g butter;
50 g yeast;
4 eggs;
0.5 cups caster sugar or icing sugar;
salt to taste;
0.5 cups of milk.

Melt butter or margarine, remove from heat, cool slightly, add eggs, salt, mix everything thoroughly. Then add flour, pour over the yeast dissolved in a small amount of milk or water, and knead into a homogeneous dough. Pour the dough with water at room temperature so that the water covers it by 2 cm, cover it with a canvas napkin. After 15-20 minutes, when the dough floats, drain the water, add 1/2 cup of fine sugar or, better, powdered sugar to the dough. Then knead the dough and mold the cake immediately.
After giving the pie time for proofing, bake it at a temperature of 180-200 ° C.

Yeast dough (3rd option)

3 cups (thin) flour;
200 g butter;
200 g sour cream;
2 eggs;
1 tablespoon sugar
1 teaspoon salt
50 g yeast;
0.5 cups of milk.

Melt the butter, remove from heat, cool slightly, add sour cream, eggs, salt, sugar, mix, add flour, pour in fresh yeast dissolved in milk (1/2 cup) and knead the dough. At the end of the dough, mold the cakes immediately using various fillings: meat, fish, cabbage, apples, etc.
Give the pie time to proof, brush with an egg and bake.

Yeast dough (4th option)

3 cups (thin) flour
200 g butter
200 g sour cream
1-2 eggs
2 tablespoons sugar
1 teaspoon salt
50 g fresh yeast.

Melt the butter in an earthenware pot or other dish, remove from heat, add salt, sour cream, eggs, mix well, then add flour and pour the yeast previously diluted in milk (V 3 cups) with sugar on it, knead a homogeneous dough that does not stick to hands.

The dough should be light, semi-liquid, fatty, close in consistency to thick sour cream. Cover the dough with a towel and refrigerate. When the dough rises after 40 minutes, it can be cut up for pies, pies, rolls, using all kinds of fillings.
The pies baked from this dough are tender, with a soft crust, do not stale.

To prevent the yeast dough from sticking to the table during rolling and shaping, you need to periodically dust the table (board) with flour and "lift" the dough onto a ruler. To do this, from time to time, under the layer of dough, it is necessary to advance a thin wooden ruler with a fading edge and, in up and down movements, draw a ruler under the layer of dough.
It is better to prepare yeast dough at the same time, a large portion. Then the dough is fermented better: there is a lot of it, and it warms itself up. All biochemical processes are more complete, there is a place and time for acceleration ("gaining altitude"), and pies made from such dough are tastier and more aromatic. If there is not enough dough, the process is not in full force, it is scarce, and the pie will turn out to be insufficiently aromatic and tasty. Perhaps that is why it is customary to bake a lot of pies at once. How do you know? Maybe it was from the pies that Russian hospitality came from ?!
Any pie tastes better if it has more filling and less dough. The ratio of yeast dough and filling in recipes is given conditionally; this ratio can be changed according to your own taste and desire. From the components according to the main recipe, approximately 1.8-2 kg of yeast dough is obtained. You can make two or three pies from it, say with meat, mushrooms, apples (berries) - for every taste.
Flour for yeast dough pies must be sieved through a sieve at the time of preparation, even if the flour was sieved shortly before use. Then the dough will turn out fluffy, airy, light, and the finished product will be very tasty.
It is better not to add eggs to the pie dough: eggs, and especially protein, make the yeast dough tough and firm, and in addition, accelerate the staling of the product.
It is better to prepare the dough in a large ceramic pot, as the ceramic keeps the heat reliably and for a long time.
In the room where the yeast dough stands (wanders), you must not open windows or vents: the yeast dough is "afraid" of drafts, and therefore it must be kept in a warm place and even wrapped so as not to "catch a cold".

Information taken from the book "Secrets of a Home Confectioner" L. Lyakhovskaya

Sift flour. If you want your baked goods to be certainly light and airy, the flour must be sieved to enrich it with oxygen, remove unnecessary impurities and loosen it.
Pour liquid into flour. If you want to avoid the appearance of lumps in the dough and so that the mass is homogeneous, you need to gradually pour the liquid into the container with flour and, at the same time, do not forget to stir.

Source: mustanceline.moy.su

A little salt. Add a pinch of salt to the dough mixed from water and flour, you can also avoid the appearance of unwanted lumps.
The yolks are placed in the dough at the same time as the yeast.
Whisk the whites into a lather. before adding them to the dough. This will make your baked goods bulkier and lighter.
25-32 0 С is the best temperature for the dough to rise.
Rolls of pasta in the dough. Do you want the dough to rise evenly? Insert a few pasta rolls and set aside for a while.

Source: testo-bistro.ru

Protein with dough. Squirrels with the dough must be mixed from top to bottom and vice versa, ordinary circular movements will spoil the "airiness" of the baking.
Yeast replacement. If you really want to cook pastries with yeast, but they were not at hand, this can be fixed. You can replace yeast with beer - half a glass, and slightly fermented sour cream - a glass.
Room temperature ingredients for the dough - the key to the success of lush baking.
So that it doesn't stick to your hands ... need to lubricate your hands vegetable oil so that the yeast dough stops sticking to your hands.
Fat makes baked goods heavier. Try to maintain clear proportions. Excess fat makes the dough heavier and interferes with baking.
Excess sugar. Try to maintain clear proportions with sugar. In excess, it slows down fermentation. When baking, the product is poorly baked inside, and the crust quickly begins to burn.