Do you need eggs in yeast dough. Effect of adding butter and eggs in the dough

25.03.2020

In my old records I found a recipe yeast dough Under the name "air", in which at first glance is combined without combined - yeast and soda. I rummaged in books and went through the Internet, I read reviews and reasoning on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditionally. And by this concluded that I don't try anything yet - I will not understand anything (I did not once record a recipe). Made once and the dough turned out just a fairy tale!
This is with apples

I thought it was just an accident, lucky? Yesterday I made dough again and jailed pies out of it. The result exceeded all my expectations - air pies, soft, gentle - successful pastries. Make the dough easily and simply, it fits very quickly, literally for 30-40 minutes room temperature And it does not have a yeast taste, not soda.

Yeast dough with the addition of Soda "Air"

Need
2 st milk, 200 grams margarine, 3 pt spoons sunflower oil odorless, 2 teaspoons of dry yeast, 1 teaspoon baking powder or 0.5 teaspoons of soda, 2 stan sugar spoons, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 g flour or If on the glasses (250 gr), then 6.5 - 7.5 glasses.

Council
Flour for the test is better to sift to get rid of hard impurities and saturate it with air, thanks to which the dough will become more air and lush.
The amount of flour necessary for the kneading test depends on the quality of flour. The best is the flour with a high gluten content. For this reason, there are no accurate data on the recipe on the necessary amount of flour.

Cooking method
In warm milk breed yeast, add eggs, salt, sugar, melted warm margarine and stir well. To the resulting mass add half flour, mixed with soda (not hawed) or a bundle, well stirred, then add two stages of sunflower oil and the rest of the flour to pour a little, well stirring. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour on the dough 1 stan of sunflower oil and knead it again, quite a bit, so as not to stick to the hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.

If the dough approached, and the stuffing is not ready yet, the dough should be changed, beaten again and retain.
When everything is ready, you can start piercing pies,

As soon as they fit, carefully lubricate them with an egg. And so that the pies are more beautiful and better glistened to lubricate the egg again.
I am very sorry that I did not write earlier about the temperature mode and because of this, not all the pies turned out, but it's better late than ever
Bake patties at a temperature of 200 degrees within 15 - 20 minutes before the appearance ruddy crust. Baking time depends on the oven. If the pies are twisted on top, and then the pale, then cover them with a sheet of paper and continue to bake until the bottom of the pies.

Filling for pies is suitable any. But I liked it no more with this dough.

Since, for my taste, for sweet baking The dough must be more doubt. But as you know - there is no comrades to the taste and color.
For the sake of experiment, sweets also hit,

So my sweet patties with raspberry jam did not get closer, they dared on the same day.

I would be very glad if my dough would have to taste - dear moms!
Pleasant tea drinking and successful baking!

R.S. I never add eggs to yeast dough, when I will try this recipe this recipe also. Baking lubricating the yolk, a bit diluted with water.

Food soda in our country is quite rarely included in the yeast dough recipe. Many theoretically trained specialists have compatibility of yeast and soda causes at least bewilderment. Why add soda into sour yeast dough, if in the process of fermentation it will be almost completely neutralized and can not affect the degree of degradation of the test?

Cooking - Practices, prefer not to delve into the subtleties of the processes of the dough breaking and simply add everything that is provided by the recipe. Compatibility or incompatibility of biological and chemical bars, they do not particularly worry. Those who have mastered the technology of yeast dough with the addition of soda are usually very satisfied with the results and argue that soda-yeast dough is carried out amazingly gentle and air. So is it worth adding soda to yeast dough, and if it costs, then why? Let's try to figure it out in this matter.

The food soda is included in the recipe not just yeast, but a sufficiently bite yeast test containing a large amount of fats (margarine, oil, sour cream, etc.). In such a test, the soda performs a function of a very effective emulsifier, which allows components (fats and water) into a single stable system to combine insoluble in each other. Due to the emulsifying effect, it is possible to obtain an unusually magnificent and homogeneous structure of the test. The balls of products from such a dough turns out to be more thin and delicate.

The second interesting "soda effect" is the direct influence of this substance on glutenular flour. Under the influence of soda, wheat gluten becomes weaker and tensile. Remember original recipe Cooking noodles-lagman. Wetting pieces of the dough with a solution of soda helps to stretch them into a thin and long noodle.

The effect of weakening gluten allows you to successfully use the soda in the recipes of cooking dough for pizza. Sodo-yeast dough can be easily ripened in a rather thin layer, which will not be squeezed when baking and it will be very gentle. Small supplements of soda will help to easily roll out not only the basis for pizza, but also any other cakes.

Food soda allows you to influence the properties of water used for the kneading test. Under the influence of soda, binding of rigidity ions and water softening occurs. Soft water makes gluten weaker. In addition, calcium and magnesium ions related to carbonates become less accessible to the nutrition of yeast. As a result, yeast fermentation processes slow down. Gradually released in the process of fermentation, organic acids will destroy carbonates and again will turn out calcium and magnesium in a soluble form, but this will require a certain time.

The ability of food soda to neutralize acids is used in cases where it is necessary to prevent the driving of the yeast dough. Adding 3-5 g of food soda for each kg of flour makes it possible to ensure the normal acidity of yeast dough for a period of up to three and even six hours of excess fermentation.

The addition of food soda increases the stability of the yeast test when storing it in the refrigerator.

Well known to obtain a yeast dough with the effect of laying with soda. For this, the dough is rolled into the reservoir with a thickness of 1.5-2 cm, slightly sprinkled with soda, is folded with the envelope and rolled again and soda is sprinkled. The operation is repeated about 3 times. Products made of thus prepared the test of the unusual structure of the ball.

Food soda additive in yeast dough For superstars makes it possible to provide high fragility and good wetting of finished products.

A small additive of soda in yeast dough masks a characteristic yeast smell.

When the soda is turned on in yeast dough it is very important to comply with the recommended recipe dosage. An excess of soda gives the baked products a yellow tint and impairs their taste.

We give examples of yeast dough recipes with additive food soda.

Estimated dough:

Wheat flour in / s - 2.5 kg (to obtain the test of the desired consistency, it may be necessary to take a little less flour)

Milk - 1 l

Margarine (for baking) - 500 g

Juzhi pressed - 100 g

Sugar sand - 100 g

Salt - 25 g

Eggs - 4 pcs

Soda Food - 10 g

Before the kneading dough, the yeast should be dissolved in a slightly heated milk, and soda mix with flour.

Of all the ingredients are mounted homogeneous soft dough, Capacity with a dough is covered with a food film and is placed in a warm place for fermentation for about 40 minutes.

The dough is well suited for the manufacture of pies with any stuffing.

Dough for cake:

Wheat flour in / s - 600 g (the amount of flour is adjustable when the test is kneading)

Sour cream - 200 g

Eggs are large - 3pcs.

Margarine for baking - 150 g

Sugar Sand - 200 g

Yeast pressed - 60 g (or 20 g of instant high-speed)

Food soda - 3 g

Vodka - 40 g

Pizza dough:

Wheat flour in / s -1 kg

Eggs (medium) - 3 pcs

Milk - 300 ml

Kefir - 200 ml

Pressed yeast - 30 g

Soda Food - 5 g

Salt - 10 g

Sugar sand - 10 g

Creamy butter - 60 g

Pre-mix the soda, salt and sugar with flour, and the yeast dissolve in a little heated milk. Of all the ingredients, smooth homogeneous dough is mixed. Test fermentation time is about 30 minutes. The dough is a day and even more stored in the refrigerator.

We are all - someone constantly, someone from time to time - poison yourself and close to sweet - baking and desserts. We follow the recipe or improvising based on the usual basic ingredients. But, I think, most owners do not think about what the same oil or eggs are in the test, what is their specific functional destination. Want to figure out? Then read.

All basic ingredients that are used in baking can be divided into the following categories:

Stabilizers
Softeners,
Sweeteners
Bass
Flavoring ingredients
Thickeners.

Many products - for example, eggs or butter - can perform several functions at once. But about it - hereinafter.

Stabilizers

The role of stabilizers are products containing protein (proteins). Due to the protein, the product is retained after removing from the oven. Products of this category include flour, eggs and starch.

The flour contains protein, called gluten. It is especially important when cooking yeast baking. During the mixing of gluten takes the shape of long elastic threads that are well drawn and do not rush. This allows the test to hold gases that are allocated as a result of fermentation of yeast, and provides a porous homogeneous structure. finished baking. The longer we place the dough - the stronger the threads of gluten and the more stable the structure of the bread or buns.

Starchs refer to stabilizers at the expense of their good absorbent properties. In the liquid medium, the starch granules increase in volume, and during heat treatment, they will swell even more and build a stable structure. Starch in baking can be used both in practically pure form (potato and corn) and as part of some varieties of flour.

Egg protein is a stabilizing component in the preparation of various biscuits, souffle, meringue (meringue) and other dishes prepared by the method of foaming liquid and semi-liquid products.

Softeners

These are components that make baking gently and not dry. First of all, here are culinary fats: butter and vegetable oils, lard (fat) and hydrogenated shortening (oil-fat mixture). During the kneading and heat treatment, the fat particles surround the long threads of gluten and shorten them (actually, from here and the English name of such components: Shortening - from the English. And Franz. Short is short).

Similar properties have not only fats, but also products with high fat - cream, sour cream, fatty milk, cream cheese, peanut butter, egg yolks.

By the way, how fat is introduced into the dough, the structure of the finished product depends. If fat rubs into dry ingredients (as, for example, here) or rolled into the dough (for example, in puff) - baking is obtained with a layered structure. If the fat is whipped with sugar to a creamy state, and then mixed with the rest of the ingredients - it turns out a small-sized cupcake structure.

Sweeteners

Everything is simple here: sugar, sugar, sugar, corn and maple syrup, mood or honey give the dishes sweet taste. But only these features are not limited. For example, sugar affects the structure of some cupcakes, and sugar syrup It gives stability to the texture of Mereng, that is, in fact, it is also a stabilizer. In addition, sugar, syrups and honey hold the moisture in baking and do not give her too quickly.

Busty

As the name follows, the main function of such components is the creation of a loose texture due to the release of carbon dioxide as a result of a chemical and / or thermal reaction. As a result, small cavities (pores) are formed, which are fixed with further heat treatment. In the cooking there are three types of breakdowns: chemical, organic and physical.

Chemical barsthat are used most often - this is a food soda and a baking powder. I have a separate article about them in my blog, so I will not paint here already ,.
Organic baking powers - These are yeast (about them too) and Zakvaska, which acts almost on the same principle as the yeast.
Physical breakdown It is a pair that stands out when heat treatment: it makes expanding the emptiness existing in the test. On this effect, the preparation of biscuits and souffle, as well as products made of puff pastry (for example, croissants). In the latter case, steam penetrates between the dough layers and causes them to be separated and climb.

Taste ingredients

Here, the range of products is very wide - from Vanilla to chocolate crumb, nuts I. fruit puree. On the properties of the test - its structure, baking velocity, etc. - The addition of certain flavoring components is usually nonconnecting.

Thickeners

The thickeners are designed to give creams, sauces and pudding more dense and viscous consistency. Most often, for this purpose, eggs, gelatin and starch products are used. Depending on the type and number of ingredients, it is possible to achieve different results - from light thickening to getting tight desserts like jelly.

The consistency of the finished product may depend not only on the quantity and type of the thickener, but also on the method of its processing. For example, if you cook the custard, constantly stirring, on direct fire (right on the burner) - it turns out a thick flowing sauce. If it is prepared on a water bath without stirring - the sauce will be dense and will be good to keep the form when cooled.

So, in fact, the thickeners:

Starch. It is best to use it for those sauces, puddings and stuffs for which translucency is fundamental. Before adding starch to hot fluid, it is surely pre-divorced with cold water - it avoids the formation of ugly lumps in the final product.
Flour. Most often used for thickening custard. In many cases, such creams additionally thicken eggs. Before adding flour to her cream, again, to prevent the advent of lumps, they are bred into the toss with a small amount of fluid.
Eggs or yolks. Used both by themselves and in combination with other thickeners (for example, with flour). When heat treatment and stirring, the eggs form a mesh structure that binds the fluid. As a result, it turns out a smooth thick texture, ideally enveloping the convex side of the spoon.
Gelatin. Gives products light and at the same time stable texture. Sold in the form of powder and in the form of sheets. Before use, it is swollen in a cold liquid, and then dissolved either by adding to hot liquid and stirring, or with a neat heating on the stove. Condiscing properties of gelatin are lost when combined with fresh pineapples, kiwi and papaya.

A variety of products are baked from yeast dough: large pies, various pies, couch, piers, cheesecakes, donuts, buns, pretzels and much more. As stuffing for pies, meat, fish, eggs, cabbage, potatoes, onions, carrots, cottage cheese, apples, berries and other products are used.

Yeast dough is called still sour. The yeasts used in the test of the dough are fermenting the sacramental substances contained in the flour, decomposing them on carbon dioxide and alcohol. Carbon dioxide formed in the dough in the form of bubbles, lifts and breaks it.

Among the enormous diversity of the test, both formulations and manufacturing technology exists, which is characterized by versatility, efficiency and relative speed of manufacture. This recipe will be called the main one.

Yeast dough (main recipe)

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

Yeast For the preparation of the test must be fresh. Dilmed yeast warm (!) Milk or warm (!) Water, adding sugar to activate. Cold milk (water) slows down the life of yeast fungi, and hotter leads to the full suppression of their activity.

Milk I. dairy products (spoiled milk, Prostokvasha, kefir, sour cream, serum, etc.) have a beneficial effect on the process of dust formation, improves the viscosetic properties of the test, enhance the process of disintegration. Therefore, instead of water, it is desirable to use fermented dairy products.

Fat. Provide the dough dough, give the finished products a special aroma, prevent them from dealing. In the dough, intended for the manufacture of snack bars (with fish, meat, mushrooms), you can enter chicken, pork and other fats. To cake longer saved freshness, add to the dough vegetable oil.

Exceeding the prescribed rate of fats introduced into the dough in dough, since the excess of fats makes it difficult to work with yeast, as a result of which the dough dance is reduced or completely ceases, while the ability of flour proteins to swelling is limited, the dough becomes driving, difficult to form, and ready product - tasteless.

Flour For pies (as well as for all baked products, with the exception of gingerbread and some others), only wheat higher grade should be used. Before cooking, the flour must be sifted.

Eggs (especially protein) give the test stiffness, hardness, products from such a test are quickly worn. Therefore, the eggs in the dough are not recommended. True, the yolk can lubricate the surface of the cake, then the cake after baking will have a pleasant amber color.

Preparation of yeast dough

Bash

The yeast dough is kneaded by two ways: neutral and unopened.

Daughter fashion

The dual way is more ancient. It includes two stages: cooking and fermentation; Preparation and fermentation of the test. Oparu is prepared from flour (half of the norm), water (milk) and yeast. When after rapid fermentation (approximately 3-4 hours), the opara begins to settle, it is attached to the SDB (sugar, fats), as well as the remaining flour and knead the dough. The dough is 1.5-2 hours in a warm place for fermentation. During this time, he will be filled twice. After that, the dough is separated, give it to stand and finally bake products. Due to the duration of the preparation of the test, the jar of modern technology is almost no applied. Less lengthy and more economical is a unopened way.

Unopened way

For unopened way Test preparation All components are mixed immediately. Yeast is bred in a small amount of liquid (1/2 cup of milk or water) with the addition of sugar (1 tablespoon) and put them in a warm place. Margarine (or other fat) cut into pieces, melt in a large pan (for 4-5 liters) or better in clay Gord., The remaining sugar and salt add to it, stirring with circular motions. Then margarine is slightly cooled and mixed with the remaining liquid. Mass should be warm, but not hot.

Take half of the prescription flour and sieved it (gradually, parts) through a sieve in a pot (pan) with melted margarine. Sift flour at the time of the kneading test contributes to the enrichment of its air oxygen, as a result of which the dough becomes lush and light. In the sifted flour carefully pour prepared yeast, gently stirring them with flour. The yeast should not come into contact with the melted margarine, otherwise their activity will decrease.

Continuing to wash the dough with his right hand, the left hand gradually begged the entire deputy flour, sieving it through the sieve. To wash the dough use a spoon or a wooden spatula. Rotation at the kneading is made in one direction, which is due to complex physicochemical processes occurring in the test. When rotating in one direction, the flour proteins are swelling and the hardening of the formed gluten threads (connections) ensures that it helps to obtain the test of the necessary viscosity and sufficient elasticity. Products from such a test differ in high quality.

The end of the test of the test is determined by its consistency. The kneading dough should be light, lush, visco-elastic, pliable.

Fermentation

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

Omninka

In the fermentation of the test, carbon dioxide bubbles are formed, contributing to disintegration. However, too much carbon dioxide slows down the fermentation process. Therefore, the dough periodically needs to be released from accumulating gas and enrich air oxygen. For this purpose, as the test rises, it is smeared, overminate. The first firmware is produced in 1-1.5 hours from the start of fermentation, the second-handed 1-1.5 h after the first oven.

Molding

Immediately after the second winding, the dough is laying on the table for molding. The dough must be elastic, elastic, soft, pliable. It should not stick to hand. Before laying out the dough, the table is populated with flour. To the dough did not stick to the table during a rolling, it is periodically "raised to the ruler." To do this, take a regular thin wooden line with a descending edge, gently promote it under rolled dough and short movements from myself and spend under the dough layer. Then it does not stick to the table, it will not rush, it will be easier to roll. The surface of the test should not be too pulled, so the surface of the table flour is very moderately. In the manufacture of yeast test products, it is necessary to avoid drafts in the kitchen room.

From the prepared test you can form closed and open pies, snack bars cakes, buns, pampels, cheesecakes, couch, piers, rolls and more.

Using a variety of stuffs in combination with different ways Molding and gives the variety of baked products, which has always been famous for the breadth Russian table.

In addition to the main, there are also other recipes of yeast dough.

Yeast dough (2nd option)

4 cups (thin) flour;
500 g butter;
50 g yeast;
4 eggs;
0.5 glasses of small sugar or sugar powder;
salt to taste;
0.5 cup of milk.

Oil or margarine melt, remove from fire, cool slightly, add eggs, salt, mix everything thoroughly. Then pour flour on top of it the yeast dissolved in a small amount of milk or water, and knead the homogeneous dough. Dough pour the room temperature to the water so that the water covers it is 2 cm, cover with a canvas cloth. After 15-20 minutes, when the dough pops up, water to merge, add 1/2 cup of small sugar or better sugar powder into the dough. Then the dough knead and immediately form the pie.
Damage the tart time for proofing, bake it at a temperature of 180-200 ° C.

Yeast dough (3rd option)

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

The oil melt, remove from the fire, slightly cool, add sour cream, eggs, salt, sugar, mix, pour flour, pour into milk (1/2 cup) fresh yeast and knead the dough. At the end of the kneading test, immediately form pies using various fillings: meat, fish, cabbage, apples, etc.
Pie give time for proofing, lubricate the egg and bake.

Yeast dough (4th option)

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

Oil melt in a clay pot or other dishes, remove from the fire, add salt, sour cream, eggs, mix well, then add flour and pouring pre-divorced in milk (V 3 glasses) yeast with sugar, knead a homogeneous dough that does not stick to Hands.

The dough should be easy, semi-winged, fatty, on consistency close to thick sour cream. Dough cover with a towel and put in the refrigerator. When after 40 minutes the dough will rise, it can be seen for pies, pies, rolls using all sorts of fillings.
Pies baked from this dough - gentle, with a soft crust, do not worry.

So that the yeast dough during rolling and molding does not stick to the table, you need to periodically make the table (board) flour and "raise" the dough on the line. To do this, under the dough layer, it is necessary to promote a thin wooden line with a convergent to no edge and up-down movements under the test layer under the dough layer.
A yeast test is better to prepare a longer portion. Then the dough is better to get out: it's a lot of it, and it warms himself. All biochemical processes are fully passable, there is a place and time for overclocking ("picking up the height"), and the pies from such a test are obtained tastier and fragrant. If the dough is not enough, the process is not in full force, poorly, and the pie will succeed in fragrant and tasty. It is possible, so many pies are accepted immediately. How to know? Maybe it is from pirogov and went Russian hospitality?!
Any pie is tastier if it has more fillings and less dough. The ratio of yeast dough and filling in recipes is subject to conditional; This ratio can be changed to your own taste and desire. Of the components by the main recipe, approximately 1.8-2 kg of yeast dough is obtained. From it you can do two or three pie, say with meat, mushrooms, apples (berries) - for every taste.
The flour for pies from yeast dough must be sifted through the sieve at the time of its preparation, even if the flour shortly before use was asked. Then the dough will turn out to be a lush, air, easy, and the finished product is very tasty.
Eggs in the dough for the cake are better not to add: eggs, and especially protein, make yeast dough tough and solid, and in addition, accelerate the coherent product.
The dough is better to prepare in a large ceramic pot, since ceramics reliably saves heat for a long time.
Indoor, where it is (wandering) yeast dough, you can not open windows or vents: yeast dough "is afraid of" drafts, and therefore it is necessary to keep it in a warm place and even wraithing, so as not to "catch it up."

Information is taken from the book "Secrets of a home confectioner" L. L. L.

We tell about what the yeast dough is, how to properly knead and store it, whether it is possible to use less yeast and what temperature should be liquid.

Types of yeast dough

Yeast dough happens simple (noncommunicable) and feed.

In the composition of itself simple dough There are only three ingredients: flour, liquid (water or milk), yeast. A kilogram of flour usually put 10 grams of dry yeast or 20-25 grams of fresh yeast.

Eggs, oil and sugar are added to the dough. Fluids for testa It will take less, but the yeast is needed to put more: because of the drift it will rise slower.

Compare:

in the dough from 1 glass of flour, 0.5 glasses of water and 0.5 tablespoon of sugar should be put 3 grams of dry yeast.
in the dough from 1 cup of flour, a glass of water, 1.5 tablespoons of sugar, 2 tablespoons of oil and 1 eggs need to put 5 grams of yeast.

We are already: if you put more yeast than you need to recipe, the dough will rise badly, and the baking will acquire an unpleasant taste. Therefore, it is important to follow recipes, especially if you are a beginner culinary.

How to knead dough

There are 2 ways of kneading dough.

Jar

This is a method in which opar is added to the dough - a mixture of yeast, warm liquid and sugar or flour. The opara should be liquid: if you prepare a simple dough on a kilogram of flour, for the layout you will need about 100 milliliters of warm water or milk, 10 grams of dry yeast and tea spoon of sugar or flour.

Oparu must be covered with a towel and leave in a warm place. If the yeast is fresh, then after 15-20 minutes, foam will appear on the opara: the fresh yeast, the higher the "hat". After the layout is ready, you can mix it with the rest of the ingredients and knead the dough. By the way, such dough is faster.

The dual way is suitable:

for a dough
if you do not have time to wait until the dough is suitable: it comes up for about 2 hours
if you want to check the freshness of your yeast.

Unfortunate

With this method, the yeast is added immediately into flour. You can do this in 2 ways:

sift flour, add yeast to it, sugar (if necessary), liquid and knead the dough.
dissolved in warm liquid yeast and some sugar are added to mixed flour, salts and sugar (if necessary).

What is the features of this method?

the dough is suitable for about 3-4 hours
knead the dough is needed longer than mixed on the pione
if the yeast is not fresh, you will learn about it too late and baking will be spoiled.

Water or milk temperature

Usually, the dough is kneaded on a warm liquid: it is faster than the yeast, and it means that the dough is faster. If water or milk will be too hot, yeast will die.

What about cold water? American Beaper Peter Reinhart, who wrote several baking books, argues that the best yeast dough is obtained precisely on a cold liquid. True, this method of kneading the test is not for those in a hurry: the dough will approach the refrigerator two days.

According to Reinhart, such a baking will turn out more fragrant and tasty, and the crust will be golden and crispy.

Is it possible to reduce the number of yeast

Some modern cooks - for example, the same Rhinehart, - prepare the dough with a smaller amount of yeast, but with a long breakdown.

Why? Case in chemical processes that occur in the test. 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, it will be suitable within 15 hours. All processes associated with yeast will occur more slowly, in more "calm" conditions.

Lovers of yeast dough note that such baking longer retains freshness, it is tastier and more beautiful.

How to knead dough

To make the pastries turned out to be delicious and air, the dough needs to be elevated - it takes about 10 minutes. It should become elastic, militant, and the resulting air bubbles will burst and squeak during the mixing.

How to determine if there is enough to knead the dough? Try it to stretch it: it should not break. This is popular among bakers the light test - they say if stretching the dough so that the light from the window will be visible through it, it means that the dough is ready.

After that, the dough can be sent to it, and then gently draw it - it is necessary that the major air bubbles crash into small. So the dough will turn out more homogeneous and fluffy. After that, the test needs to relax a little more, about 15-20 minutes.

Is it possible to store the dough in the refrigerator

If you have too much dough or changed plans, then the dough must be removed in the refrigerator. It will rise and there, therefore, so that it does not reoxide, you need to do this:

once again, knead the dough and roll it into a dense ball
put in a plastic bag or in a bowl that you want to tighten the film
storing

Then the dough must be pulled out, once again knead and leave in a warm place so that it rises.

How to freeze yeast dough

Move the dough well, give it a flat shape, how to wrap it into the food film or package and remove it in the freezer. Here it can go to 3 months.

They defrun such dough without turning, at room temperature. Then they laugh and leave rise in a warm place.

Subscribe to our telegrams channel, ahead a lot of useful and interesting!

Well, will continue about the eggs? I would like to talk about what role the eggs play in confectionery business... Total moments from the series - the composition of the egg, weight and TP were highlighted in detail in previous posts, so I will offer to immediately move to the essence. And I want to start with what. If you immediately try to call desserts in which eggs play a decisive role, so you would start? Well, probably mereng. The easiest. Egg proteins Perfectly whipped into meringues - and we know the mass of desserts consisting of Mereng - meringue, Pavlov, Makarons, Dakuaz, a floating island - can continue ... Next immediately recall yolks - respectively, all the variants of English, confectionery creams, baked shist, Kishi and Klafuti. But on this role does not end. We will continue. The souffle is unthinkable without raising the power of eggs. Custard dough. No matter how strange it sounds custard dough Rises exclusively at the expense of steam in the oven, and the pair is formed from the liquid contained in the eggs. This is if briefly. Further. All sorts of biscuits - raised due to air contained in whipped eggs. For the sake of justice, it is also necessary to add that the eggs are added to the feet yeast baking, without eggs, such desserts like mousses and ice cream are impossible ... If you think about how the eggs help to achieve one or another consistency in the desserts above, then, in my opinion, three main basic functions should be distinguished from the variety. About them and I want to talk. If you think, the eggs love either for their the ability to hold the air (merents, mousses, biscuits, souffle) or for their coagulating (thickening) properties (creams, shist, ice cream ...) or for great water content (custard dough). Still do not forget that the egg yolk is beautiful emulsifier - That is, it binds together the uninimbable elements of the type of fat and liquid. Everyone immediately remember mayonnaise ... But it is rather an extra bonus. Queuo confectionery businesswe will talk about the three functions we need - the presence of water, coagulation of egg proteins and aerations. First, eggs are structuring ingredients. What does it mean? Structure in baking is what keeps the form - what contains proteins. Egg proteins when heated begin to thicken and thus contribute to solidification of desserts such as confectionery cream, English cream, etc. In fact, eggs may be the only ingredient used in baking, which is simultaneously structured (at the expense of the contained in protein and the yolk of proteins), and softening - at the expense of fats that the egg yolk rich. It is at the expense of these fats, the yolk thickens slowly than the protein. The structuring ability of eggs is as follows: Protein\u003e Egg\u003e Yolk.About what exactly affects the coagulation of egg proteins and how it happens is quite detailed to read The next very important feature of the eggs (even more egg proteins) is possibility when hacking to form a large number of air bubbles. How does this happen? Here the role is played by all the same egg proteins. Under the influence of a whisk / mixer, egg proteins are denatured - that is, they are moving from their natural (spiral) state and form a dense sheath around the air bubbles. The longer we beat the protein, the stronger the proteins are attracted to each other, squeezing air bubbles. Air bubbles are as we remember, gases (oxygen), which are under the influence of heat - what do? - That's right, expand! The softer, the elastic protein walls, the greater the likelihood that they would not be peeling when heated in the oven. Thus, it is necessary to clearly understand what we whipitate proteins. If in order to dry them in the oven and turn in meringue - you need to beat for a long time, to "hard peaks" - as we do not need to "grow" meringues "in the oven. If we add them to the dough - biscuits, souffle ... - beat only to "soft peaks" - protein "walls" should be quite elastic to stretch when the air will expand under the influence of heat. Well, finally, the third Egg function. In the eggs contain a lot of water- up to 75% in the whole egg. As soon as we add eggs to the dough, you need to understand that together with this we add a good portion of water ... That is, if we change the recipe and add more eggs, you need to remember that the content of other liquids should be reduced to the same amount. When heated, the liquid contained in the eggs evaporates, which is also important for raising the test (we remember the custard) - therefore, the more eggs in the test of the eggs, the "air" will be the finished product, but at the same time being landed, since we remember Egg is present a generous portion of proteins ... Here, in my opinion, the three main points that need to be considered when we use eggs in baking and when cooking desserts. And since the eggs are almost the main ingredient, it is very important to understand that with them occurs under the influence of heat / whipping, and how we can control these processes. If there are "gaps", I am pleased to answer questions - as I can. My understanding of "processes" is at the level of publicly available literature, in chemistry was confident by four (if that))).

See you,

La Patissiere.

Information sources : Paula Figoni "How Baking Works", Shirley O'Corriher "Bakewise", Wayne Gisslen "The Professional Baking"