All types of dough and products from them. What are the types of test

Biscuit, sandbreaker, yeast and fresh, allocate only two main groups - yeast (sour) and sorrowless (fresh). They differ in the recipe and technology of kneading.

Yeast dough

Made by adding yeast that help the test to increase in volume. In the process of fermentation, the dough is filled with air and gas bubbles (sometimes yeast dough is acidic). Two kinds of yeast dough are distinguished: jar and unsopular. The first is more liquid, that is, not all the flour falls asleep into it, but only half, the second part is added after the volume of the pears grow twice. In the unsopular dough put more yeast, and it is mixed immediately. In general, yeast dough is great for baking pies, pizza and pies.

Fresh (Reframe) Dough

Preparing without yeast, so you do not need to spend time to get the dough. Although, ideally, it is better to wait a bit and only to roll it out and cook. This option is suitable for making dumplings, dumplings. Fresh dough, like yeast, is divided into two types: simple and comfortable. A simple flour, water, salt and vegetable oil come into the recipe. The composition of the baked eggs, cream, sour cream, sugar and butter. How to choose the desired dough? The answer is simple. Fender dough - sweet, and simple fresh - no.

Additional types of dough

Puff pastry

It includes vegetable oil, also a key feature is the method of its rolling. After the dough was kneaded, it is very thinly rolled (up to 1-3 mm), then the dough is folded in half and roll over again. And repeat this procedure repeatedly. So it turns out puff pastry, fresh or yeast. It is suitable for the manufacture of pies, layers and buns.

Safety dough

It add a large amount of butter or margarine into it, all ingredients must be chilled so that the quality of the test does not suffer. The more fat and sugar, the dough will be more crumbly. The dough is crushed by hands, slightly cooled and roll off. Suitable for cooking pies, cupcakes and cookies.

Simple recipe for lean yeast dough. Pies and pies from such a dough are literally melted in the mouth. If you cook the sweet dough, add 0.5 cup sugar to it.

Cahar 1.5 h. L.
Calle 0.3 h. l.
Water 360 ml.
Fresh yeast 20 gp.
Flour 4 tbsp.
Pissile oil 100 ml.

Pour sugar and salt in a bowl, pour warm water and mix to dissolve. Add yeast, mix.
Sift flour and gradually add to the yeast mixture, kneading the dough.
When the dough is almost ready, add vegetable oil (or melted margarine) and continue to knead until the dough becomes elastic and will not stick to the hands.
Lubricate a big bowl of vegetable oil and put the dough into it. Ride a bit along the bottom and walls, to be covered with butter too. Cover the tea towel and remove to heat for an hour to rose.
Then turn the dough and leave in a warm place for another 40-50 minutes, after which you can use.

Unopened yeast dough

Unopened yeast dough, very simple in preparation, used for baking pies, pies and pizza, as well as with frying pies and whites.

Dry yeast active 30 gp.
Milk 1 tbsp.
Chicken egg 1 pc.
Calio 0.2 h.
Cahar 1 tsp.
Flour 4 tbsp.
Oil 4 tbsp. l.

Pour the yeast into the bowl, pour with warm milk or water and stirring so that the yeast is completely dissolved.
Mix in another bowl of eggs with sugar and salt, mix. Stay in a bowl with yeast.
Note:
If you cook the sweet dough, add 0.5 cup sugar.
Add flour and knead the dough.
Add vegetable oil (or melted creamy) and continue to knead until the dough stops sticking to the hands.
Lubricate the dough with butter, cover with a kitchen towel and put it in heat for 1-1.5 hours until it rises.
A little to change the rising dough and leave it in heat even about 1 hour, after which you can start the oven.

Yeast dough with honey

Merid yeast dough with honey is suitable for cooking pizza.

Yeast dry active 10 gp.
Honey 1 tsp.
Water 240 ml.
flour 2.5 tbsp.
Calle 1 tsp.
Pusty oil 1 tbsp. l.

opara:
Mix yeast with honey. Add warm water, mix and give to stand 18-20 minutes.
Sambee flour into a big bowl, make a deepening in it. Pour some salt into the recess, add vegetable oil and water, mix.
Add opar and knead the dough.
When the dough begins to lag behind the walls, lay it on the surface, sprinkled with flour and knead about 10 minutes to become soft and elastic.
Lubricate the bowl of oil, put the dough into it, cover and put in heat for half an hour to rose.

Double dough yeast dough

For jar yeast dough, they are preparing a layer on which the dough itself is mixed.

Yeast 50 gp.
flour 1 tbsp.
Cahar 1 Art. l.
Milk 2 tbsp.
Chicken egg 5 pcs.
Cahar 1.5 tbsp.
Calle 0.5 h. l.
Creamy butter 100 gp.
flour 500 gp.

Step 1: Yeast 50 gp.; flour 1 tbsp.; Cahar 1 Art. l.; Milk 2 tbsp.
opara:
Mix in a bowl of yeast and sugar, pour warm milk and, gradually adding flour, mix to the dough consistency for pancakes.
Sprinkle with flour slightly and cover with a kitchen towel.
Step 2: Put the whale to heat for 1.5 hours to rose. If wrinkles appeared on the surface of the mooring, it means that it reached the maximum volume and began to descend.
Step 3: Chicken Egg 5 pcs.; Cahar 1.5 tbsp.; Calle 0.5 h. l.
cardoba:
Mix in a small bowl of eggs, sugar and salt, mix thoroughly.
Step 4: Note:
If you are preparing the dough for harsh products, the amount of sugar should be reduced to 1-2 tbsp. spoons.
Step 5: Creamy butter 100 gp.
Melt the oil on the steam bath, on slow fire or in the microwave and cool.
Step 6: Flour 500 gp.
Share a piece in the rising opaire, add the remaining flour and mix thoroughly.
Step 7: Add oil.
Step 8: Share the dough on the surface, grafts, and knead the flour, adding some flour until the dough becomes unlicasky (about 20 minutes).
Step 9: Put ready dough In a bowl, cover with a towel and put in heat for another couple of hours to rose.

Yeast dough for buns and wind pies

Baking from yeast dough - a symbol of home comfort and heat! Products from this type of dough are used soft, lush and fragrant, but provided that the dough is prepared for all the rules and taking into account all the subtleties and nuances, without which it is impossible to get a great and expected result. There are many ways to prepare yeast dough, one of which I want to offer in this recipe. Amazing patties, buns, cheesecakes, as well as pies with filling are obtained from this test. The dough is preparing easily, but it will take him time for double lifting; During this time, you can safely do business on home or cook filling. It should also be remembered that all the products we use to prepare yeast dough should be high quality! By the way, this dough does not contain eggs, the taste is quite universal, it will be suitable for products both with sweet and with saving filling. To form it before baking is needed on the surface with vegetable oil and lubricated oil with hands or a specially intended device (it is very convenient to use a metal rolling pin), an additional flour is absolutely not necessary! The output of the test from the proposed number of ingredients is 550 grams, it is enough for the preparation of the cake, 8-10 buns (pies).

Yeast dry high-speed 1 h.
Wheat flour 300 gp.
Cahar 3 h. l.
Milk 200 ml.
Calle 1 tsp.
Sunflower oil refined 2 tbsp. l.

To begin with, we prepare the pole.
Connect dry fast-fighter yeast in a small bowl, 1 tablespoon of flour and 1 teaspoon of sugar.
Mix and pour warm milk (not hot!).
Mix the opar and leave for 10-15 minutes.
When the yeast is "activated", you can proceed directly to the preparation of yeast dough.
Wheat flour sift into a deep bowl and make a deepening.
In the deepening suit salt, sugar and pour milk room temperature.
Also pour opar.
Mix the dough and pour sunflower refined oil.
Dough wash your hands within 10 minutes. Cover a bowl with a dough with a clean towel and leave in a warm place for 40-60 minutes to approach.
So, the dough has doubled.
I form it until the previous state and leave for another 20 minutes to repeat
After the second lifting, yeast dough is ready in molding and baking bakery products - Pies, buns, pies!
Bon Appetit!

How diverse dishes are made of dough, as part of which the main ingredient is flour! It is air bread and appetizing pies thin pancakes And cream cakes, cottage cheese dumplings and crisp cookies ... Listed can be infinite. Consider what types of test are and what their main features are. Let us tell more in more detail about yeast and puff pastry.

What are the main types of dough divisions?

Anyone has characteristic features and features. From what test the dish is cooked, it depends on and other distinctive properties. For example, everyone knows that air and light buns are made of yeast mass, and loose cookies from the sand mixture. We list the main types of tests that are popular:

Yeast;

Biscuit;

Puff

Sandbone;

Custard;

Dumplings;

Pancake.

All listed names are well acquainted not only by experienced hostesses, but also beginner culinary. But, besides them, other types of test are very often prepared for both familiar and favorite dishes:

Cheburchny;

Waffle;

Cottage cheese;

Gingerbread;

Cupcake.

Before starting work, it is important to understand, due to the presence of what products the dough acquires the characteristic properties. Given this when they knead, you can easily prepare the desired dish.

The dependence of the properties of the test from its composition

To get different flour products We mix the masses that are different from each other by the number of one product of this or that product. We analyze the dependence of the properties of the test from its composition at the examples of certain types.

Types of yeast dough

The preparation option providing for the fermentation process is perhaps the most popular and frequently used. Without a doubt, the most important product obtained from yeast dough is bread. Due to what it turns out to be so easy and soft? The whole thing is the result of which carbon dioxide is distinguished. The technology of cooking yeast products may be different. Consider what Types of test are in connection with this.

Owl. Test cooking work implies two stages. Initially, they are laid out of a half of the flour and the whole liquid. Waving a certain time, yeast dough knead from the resulting bubble mass and give it to rise twice.

Unopened. This is more fast way Cooking. All products are sticked up and get soft and light dough For subsequent fermentation, modeling and baking. Such technology is most suitable for minor products.

Secrets of cooking yeast products on

All types of fermentation test provide very long-term preparation. This is especially true for an intelligence method. As a rule, yeast is first divorced in a small amount of warm water with the addition of sugar. After that, they sleep the flour until the opara becomes a consistency to remind a very liquid sour cream. Cover the lid or food film, By placing dishes with a dough in a warm place or a coupled. After 25-30 minutes, a bubble cap is formed on the surface. After that, it is possible to enter the remainder of the liquid base, melted margarine, sour cream, eggs, sugar and other components indicated in the recipe. Do not roll a lot of flour so that the mass does not lose lightness and airiness. After the knead, let weight draw up to a double volume, and then posing on the table, take a good one. Usually allow a couple of times. If it turned out a lot, and the modeling of the product will take some time, place the residue in the cool place to slow down the fermentation processes. Also do not forget to give the test to climb before baking.

Types of puff pastry

Despite its high calorieness, many of this test love many. Puff pastry It is distinguished by the fact that it is light, crispy and very tasty. These are sweet pastries, and cream cakes, and snack bars. And how can you not mention sausages in dough or sugar puff pastry? For various flour products, there are two main methods of kneading: yeast and fresh. But in any of the proposed options, a phased reusable layer of rolled floors with fat or oil, alternating with mandatory cooling, is necessarily provided. In addition to the two main, there are other different types of curd, creamy, etc. Each of them has its own special taste and characteristic differences. But, despite the diverse composition, it requires a special skill and skills to obtain these masses. Let's describe in more detail all secrets of obtaining puff pastry. Not knowing them, even an experienced mistress will not solve at home to prepare appetizing baking.

What are the features of cooking puff pastry?

Technology provides for the division of work into two stages.

First. Getting a test basis. If you are planning a furnace of fresh cookies or cakes, then you need to knead the flour mass like on dumplings or noodles. It is best to use milk instead of water or a mixture of 1: 1. With partial replacement of fluid on egg yolks, the taste will become much more tender. But still, these types of puff pastry products, despite the presence of many subtle reservoirs, will not be too lush and air. Therefore, most often use the yeast base prepared by the dual or unopened way. Before starting the second stage, it must be cooled. Otherwise, the fat component will not become a layer, but absorbed into the dough.

Second. Lesloine oil. It is from the quality of this stage of the work and the skill of the master depends on the appearance and taste of baking. Everything is of particular importance: the temperature of the oil, the thickness of the layers, the number of reservoirs, the degree of rolling. After all, it is worth a little broken technology, and the dough can start rushing into loose pieces or literally melting in your hands. Therefore, strictly follow the recipe and all recommendations.

How to cook fresh puff pastry?

Before you start kneading, it is worth considering that the layer will need as much butter as flour for the dough. Pour into the bowl of cool water, pour salt and a little citric acid. Then, in a mixture, take the eggs and begin to quickly add flour, kneading the dough until a sufficient thickness is obtained. After the mixture starts separated from the hands, put it in a bowl and put in a cold place at least half an hour. After the specified time, roll a piece of smooth layer and put a flat cooled oil in its center. It is important to choose the optimal ratio of temperatures of the two mass. If the oil is too frozen, it will not be uniformly distributed over a test basis. In the case of excessive softness, it may be squeezed out when rolling. Cover the oil from all sides by receiving a rectangle, and roll the layer. Then impose only lateral sides and repeat the procedure. After cooling and re-rolling, impose on top of the side sides with open cuts. Alternate stages of the dough room in the fridge and rolling. It usually has about 150-200 layers. Before baking, try to spend as little time as possible so that the semi-finished products do not overheat and have not lost the form.

Try cooking such types of dough, as well as study other technologies for baking delicious flour products!

Baking is food productsThe technologies of which are used different with additional ingredients. It is large: rolls and caravas. It also happens more small: cookies, muffins, pies and pastries.

Distinctive features of products

As a rule, everyone has high calorie content. These products are quickly and easily absorbed by the body. Delicate baked - it is always something tasty and fragrant, causing an increased appetite. The most important element in the preparation of any baking is flour. No flour - no baking. Already to a certain variety and type of flour, different fats (vegetable oil, creamy, margarine) are added. Also, the frequent ingredient in the manufacture of baking is eggs and yeast. Sugar is present in many additional products there may be sweet ingredients: honey, chocolate, fruit, jam, condensed milk and sour cream. There may be unsweetened additional baking products: meat, cottage cheese, mushrooms and different vegetables, a fish.

What are the baked products

Types of test and baking from it have an extensive range. Products are divided into several groups. Belonging to the appropriate group indicates from which ingredients products are being prepared.

Yeast

The most popular is baking using yeast. Any product in which there is a little yeast automatically becomes a yeast product. It doesn't matter what ingredients are added in the process of kneading test. Yeast can be all familiar ordinary bread. And the cheese cheese and cottage cheese also belong to this category. Even pancakes mixed from pinnake doughWill be yeast when you add this element to the dough. As you can see, trees of yeast baking occupy the largest segment of baked products.

Other popular types of dough

• The dough can be sandy. The sandstop dough is prepared on the basis of fats (butter creamy, margarine) with the addition of special baking powers and sugar powder.
• Pies out curd dough In its composition, there are very small amounts of flour, but the cottage cheese or mascarpone is the main ingredient. Curd dough, like products from it, can be sweet or salty.
• All kinds of baking (photo is provided below in the article) from puff pastry look appetizing and taste have the appropriate. Also can be sweet: with jam, jam, powder sugar. And may be awesome. These are puff pastry products that can have fillings in the form of mushrooms, fish and bacon with cheese.

• The dough for the preparation of cakes and cakes is most often biscuit or oil. Very sweet and calorie. And always delicious.
• Pancake dough - for different species pancakes and pancakes. Also has a variety of taste shades - from sweet to more salted. And the fillings for pancakes, respectively, are selected to taste the test. The pancakes themselves are considered an invalid Slavic ritual dish. Love for pancakes in our people lives at the genetic level. In addition, this is a rather economical and universal type of baking.

Despite the fact that there are many different and delicious products based on flour, each product of the test has its own admirers. At the end of the article, we offer you a couple of simple options for the preparation of different types of baking. You can prepare them without high temporary and financial costs.

Biscuit for Tea

Biscuit is a favorite delicacy of the British. Simple dry biscuit is traditionally entered into the British Fife-O-Clap. It is necessary to take the following products:

• four fresh eggs;
• one hundred twenty grams of sugar;
• one hundred twenty grams of flour (top grade).

We bake the product:

1. First of all, you need to heat the oven up to two hundred degrees.
2. Take two bowls and divide chicken eggs On squirrels and yolks.
3. Whip yolks from 2/3 of the entire sugar rate. Whip up until it turns out a lush light weight without sugar splashes. A homogeneous egg mixture should "reach" behind the wedge.
4. Now we beat the proteins in a very stable foam. Such a foam when turning the bowl should remain as it is - in the bowl. Only after such an inspection in the protein foam you can pick up the remaining sugar. Beach continue until the mart does not work white, stable and brilliant.
5. Flour is sifted and snipged into the yolk mass. Affectionately, without sharp movements, mix the future biscuit.
6. After flour B. biscuit dough Whipped proteins are introduced and also neatly mixed with the test.
7. Form with smear oil and slightly sprinkle with flour.
8. We send the dough into the form and put in hot oven.
9. During baking biscuit, never open the oven. The heated air will quickly leave the oven limits, and the biscuit is flat and not very beautiful.
10. When it takes twenty minutes, the product is a wooden sap, in the middle. If the sinking remained dry, biscuit passed away. Give him ten minutes to stand in the oven turned off.
11. After the specified time, you can remove the biscuit and cool it on the grille.

Such a type of baking is good to file tea, coffee, cocoa and milk. Everywhere he will be appropriate. If you cut the biscuit across and lubricate the incision with any jam or cream, and then cover with cream all the product, you will get a wonderful light biscuit cake.

Curd dough and cupcakes from it

Bake the delicate cupcakes from the curd dough. Products required for cupcakes:

• one hundred grams of cottage cheese;
• one hundred grams of flour;
• fifty grams of butter cream or margarine;
• one egg;
• eighty grams of sugar;
• teaspoon teas.

If this number of ingredients seemed to you not enough, multiply them into two.

Camera cooking technology:

1. Cottage cheese with egg.
2. Sugar sugar to the resulting mass. We add the deciding butter.
3. Mix all these ingredients with a wedge or fork. Missing, trying to confuse cottage cheese in smaller particles.
4. Must mix with a breakdler and introduce into a curd-egg emulsion. Received curd dough It has a creamy structure.
5. The dough immediately decompress the small molds for cupcakes. Lubricate before this molds with vegetable oil. Fill each you need only 2/3. This is explained by the fact that the products when baking will increase in volume. We put the form in the oven and turn it on.
6. Cupcakes bake at temperatures from one hundred seventy and up to two hundred degrees until readiness. The readiness of the products is determined by viewing the crust. As soon as the cupcakes acquire a light brown shade, the products can be removed.

Of course, all kinds of baking in one article do not cover. A lot of them. And in each part of the planet bake something on unique recipes. Cook with pleasure, but remember that such a passion can affect your figure.

The dough is the so-called semi-product, which is used to prepare a variety of flour products: bread, pasta, pizza, dumplings, pastries, buns, cakes, cookies, layers and so on.

The basis of the test - flour, obtained from various products, mainly from cereals and legumes. The remaining ingredients may vary depending on the specifics of the dish. In the cooking, about ten basic types of test are usually allocated, within which there are many subspecies.

Yeast dough is the most popular test species in our days. It is made of water, flour yeast and additional additives, the composition of which depends on the final product. Yeast dough can be both bread and duple, cooked on pic or without dishes. A religious method is suitable for the manufacture of food products, the dough with a small amount of drift is more often made.

Perhaps the most common subspecies of yeast dough can be called bread dough. It is prepared using or without peasants. The main percentage of the test is flour or a mixture of flour and grain, is necessarily used water required for breeding yeast for baking rye bread The bread is also needed. In accordance with the recipe and approved standards, additional ingredients can be added to the dough: spices, nuts, dried fruits, seeds, etc. - Then at the exit, there are already sinky bread.

Puff pastry Use for the manufacture of buns, cakes and sams. His invention is attributed to the French artist Claude Lorrane. Puff pastry can be both yeast and yeast. Its main component, along with flour - butter or margarine. Puff pastry is made by repeated rolling and folding, as a result of which the alternating layers of dough and fat are formed. In order for the fat to frozen and the dough stratified, it is cooled after the rolling of each layer, so the cooking process takes quite a long time - the longer, the more the amount of layers in the test.

Related puff pastry, which can be considered the ancestor of the puff - the dough Fillo,
common to Greece and Turkey. It is very thin exhaust dough from flour and water with added olive oil and vinegar or cancer (strong Turkish alcoholic beverage). The fillo dough differs from the puff because it is more fragile and crunchy.

Dough - Dough with the addition of a large amount of drift: additional ingredients that make the dough more tasty and nutritious. The composition of the propeller may differ depending on what kind of baking is intended. Types of drums - milk, oil and other dairy products, fats, eggs, melange (egg mix), egg powder, spices, seeds, dried fruits, honey, sacca, sugar, etc. All these additives affect the view, taste and consistency of the test. The dough can be both yeast and darkness: yeast use for sweet baking, freeziness - mostly for lacking.

Fresh dough - one of the most ancient varieties of this semi-product, his the simplest option It consists only of flour and water, but such a dough is made more often with the addition vegetable oil Both salts. Simple fresh dough is used for dumplings, dumplings, fresh Lepiers., Matza, Lavash, most pizza varieties. Fresh dough can contain both a piece - usually it is milk and eggs - but the content of the added ingredients in it is less than in the actual dough itself.

Safety dough, used for confectionery, sweet baking, pies and tartlets, usually done from flour, oil or margarine and sugar. Sometimes water, eggs, spices and any breakthrower (except yeast) can be added to it, but in very small quantities, so as not to change the consistency of the test. All ingredients that should be cold so that the dough does not lose the plasticity, mix, chop products into the crumb and knead the dough. After kneading safety dough We must cool well.

Sour dough- Dough with plenty of yeast. It is used to prepare baking, mainly coubyak and fried pies, rye bread and other bakery products. Often it is believed to subspecies of the bread test.

Custard dough Designed for the manufacture of cakes, Borodino bread, it can also be used for dumplings, chebureks, dick, etc. It received its name according to the method.
Preparations: In the manufacture of such a dough, the flour is brewed or beanized with oil and water or milk, the brewed mass is slightly cool, eggs are added. The resulting viscous mass is usually laid in a confectionery bag and squeezed out on the baking sheet of the desired shape and size. Inside products made of custard dough when baking are formed by emptiness, which are filled with stuffing through the confectionery syringe.

Matter dough - Dough for baking pancakes. It can vary greatly according to the composition depending on the type of pancakes and the preferences of the hostess, but its basis is the same as the fresh dough - flour and water. Flour can be added to the main ingredients, dairy products, eggs, sugar, salt, oil, soda, yeast, alcohol. The main requirement - the dough for pancakes should be very liquid to spread well in a pan.

Biscuit dough- Italian invention, confectionery dough for baking sugar, flour and eggs. The main ingredient in this test - eggs that are whipped with sugar and flour in a ratio of 5: 0.5: 05. In order for the dough to come out more, proteins and yolks are better to beat separately: yolks - with sugar, and proteins - without any additives, then mix flour with yolks and carefully pour squirrels. The dough is poured into a lubricated oil shape and baked at 180-200 degrees. The resulting biscuit cake is used as a basis for cakes, pies and cakes.

To be able to prepare the dough, you need any good mistress, the recipes of test and products based on it will be found on our portal "Home Guru".