Yeast Dough: Video Recipe

3

• Time for preparing

  Contents

  • • 0.0.1 1h 05min
    • 0.0.2 Medium dish
    • 0.0.3 273,7kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 05min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  273,7kcal

• Rating

• Recipe

Universal yeast dough, ideal for home cooking delicious cakes and rolls. From such a test, I even make puff, it turns out very lush and crispy pastries. The dough is obtained elastic, like plasticine, if mixed well, it is not at all sticks to hands.

Let’s get started!

Ingredients

0/6 ingredients

• milk 500ml
• salt 1 tbsp
• dry or live yeast 10g
• vegetable oil 100ml
• flour about 700g
• sugar 1.5 tbsp

1ч 05мин1ч 05мин 273,7

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Heat the milk to about 50 °. Determine the degree of heating easy – drip on your wrist if you feel warm, temperature necessary, and if it turns out to be hot – cool it, otherwise the flour immediately brew, yeast bake, and the dough does not work.
2. Prepare the dough: add a tablespoon of yeast to the yeast sugar and pour about 50 ml of warm milk, mix well. Leave on for 10 minutes, during which time the mixture will turn into foam – this is there is a couple.
3. In a bowl, combine milk, salt, sugar and 100g flour. Good mix.
4. Add the dough, mix.
5. Add vegetable oil, mix.
6. Add the rest of the flour, knead the dough until it is will become detached from dishes and hands – this is about 5-10 minutes. Flour it may take more or less, it depends on the brand, but the dough should not be very tight, but tight enough, to keep the shape you give them. If the dough turns out too tight (that is, add too much flour), then baking will be solid, not fluffy. And if the dough is too soft, you can’t make pies out of it, it’s sprawls. Watch the video as it should roughly to look like.
7. Close the bowl with a lid or foil, remove for the first proofing in a warm place for 30 minutes. I just wrap a bowl in a blanket – milk does not have time to cool yet, and its heat is enough for the dough to proofing.
8. Take out the dough, let it fall – take it with your hand or pierce with a knife in a couple of places. Send to the second proofing another 30 minutes in a warm place.
9. The dough is ready! Make your favorite pies out of it and enjoy lush and soft pastries! Enjoy your meal!

Keywords:

• yeast
• pies
• Pies
• dough