head is spinning from the abundance of recipes telling how to cook cakes with yeast.In the oven, the pan, the batter oparnoe and fast, butter, fresh ... In this regard, the preparation of the filling and forming patties themselves seem to have the tenth business.Many novice cooks, having read the warnings, exceptions to the rules, and other refuse from the kneading yeast dough.However, the difficulty is imaginary.Dexterity comes with experience, and cakes you will really get.The main thing is to do everything according to instructions, and not to neglect the advice, no matter how small and unimportant they may seem to you.
Fresh yeast dough
main "focus" of this test is a significant increase in its volume.This is due to the life of bacteria bread yeast.To feel great culture and activity of the fetus, it needs to create the optimum temperature conditions.Therefore, you should be skeptical of the requirements to protect the brew from drafts, keep it in a warm, but not hot place.You can make Pyrozhkov dough on raw yeast.In this case the wand primarily fill the necessary quantity of hot water or milk and stir until the yeast is dissolved.The temperature of the liquid should be 37-38 ° C.If it is colder, the bacteria will not breed, and if hot - die from boiling the whole colony.
Dry yeast
Many novice mistress feed distrust of the dry yeast.Well, this will be fruitful lifeless, seemingly powder?It turns out that bacteria are easily hibernate, and once in a favorable environment, he immediately returned to life.So do not be afraid to use dry yeast for baking.The dough for pies, kneaded them, goes in exactly the same way as the fresh product.Not only that: powder packets are called fast yeast.Because they do not need to be soaked in water or milk.It is enough to mix them with flour and continue to act in accordance with the requirements of the recipe.But if you want the powder can be dissolved in warm water.With all due respect to the domestic product is still better to use Turkish dry yeast.There are good French brand "Saf".Bacterial culture they really live.A bag that says "Saf moment" will allow you to sculpt cakes immediately after the first raising of the dough.
Opara
dough for pies (dry or fresh yeast) is kneaded in two ways.The first of these is called oparnym.This method is used mainly for sweet dough-baking.Because of the buns, wicker, challah, cakes and pies filled with fruit are eggs and sugar - products that are not conducive to raising the dough, cooks use the brew.It is a liquid mixture of yeast, warm milk (can substitute it with water, kefir or yogurt) and a half dose of flour.Opara should be allowed to ferment in a warm place.Only when the surface of the batter will actively popping bubbles in the brew add the remaining ingredients.Flour fill up carefully.The dough should not get crumbly and elastic, soft, strong increase in volume.When baking products are formed inside the large air bubbles.These buns and cakes are obtained plump, high.
bezoparnym method
It is used for baking muffins, pancakes, Russian pancakes, pizza, pies, as well as those products that are fried in oil, such as donuts.Straight dough for pies with dry or fresh yeast is mixed quickly.You can just mix all the ingredients, adding flour a full portion.Just need to wait for the dough to rise, and then the form of the product.By the way, note that for savory pastries (pies with meat, cabbage and potatoes) the amount of sugar should be reduced by half.However, such a division in the baking and fast straight dough is rather arbitrary.With the same success it is possible to bake delicious sweet cakes, which are not baking, but contain a part of the egg.That they did not "beat" the dough, you must first rub them with salt and sugar, and then mixed with water or milk.
How to prepare yeast dough bezoparnym
As you have probably realized, this is the easiest way to mix the foundation for pies.First sift the flour through a sieve (500-600 g).It would seem, why?This simple method raspushivaet flour, splits her tiny lumps, causing the dough is kneaded easier.Also ahead of time need to bring four tablespoons of butter or margarine until very soft but not liquid.Animal fats can be replaced by the same quantity of vegetable.Well for these purposes to use refined sunflower or olive oil.Separately, rub the egg with a pinch of salt and one or two spoons of sugar.For sweet products increase the amount up to half of glass.20-30 g of yeast dissolved in a glass of warm water or milk.Mix the liquid and egg.Pyrozhkov dough dry yeast at this point differs only in the fact that half the standard mix bag of flour.Next, connect the egg-milk mixture and flour.
Dough
loosening slide pour flour, pour on top of the liquid egg.Knead the dough by hand directly into the bowl.When it becomes more or less homogeneous, pour four tablespoons of oil or butter or margarine softened.Knead again.Pyrozhkov fast yeast dough will gradually become more elastic.Then you can put the bun out of the bowl onto a floured board.Hands punched the dough should not be less than a quarter of an hour.During this time, it must cease to stick to the fingers.If it does not, add a little flour.Then put the loaf in a large bowl and cover with a damp towel.Now you need to give the bacteria time to multiply yeast, making our test volume should grow at least twice.
What a warm place?
time for raising the test may vary from one hour to two.This depends on the freshness of the yeast from other ingredients.However, a prerequisite for raising Kvasha is warm and no drafts.This, like, a light point is nevertheless a lot of difficulties.It is not enough to put a bowl of koloboks on the edge of a lit stove or in the vicinity of the battery.In this case, the warming is just one side of the test, while the circulation of air creates the same unwanted drafts.You can set the bowl from the battery or at the stove, but then you have to cover it with a lid, and from time to time turn it to the center of the radiation by the other party.Ideally, the dough for pies with dry yeast is well suited to the slightly heated, but off the oven.You can dip a little bowl in a large pan filled with hot water.As it cools you need to pour boiling water.
repeatedly kneading
two-fold increase in volume slightly punched the dough and give it time to get up yet.As a result, the mass must be bigger than the first Bun three or four times.You can then have to roll it on a floured board.Fried pies with yeast are placed in deep fat immediately after filling them with stuffing and shaping products.But if your intention is baking them in the oven, give them a little longer (15-20 minutes) to lie down on a baking sheet.So cakes rise some more, become fluffy and light.
Oparnoe dough for pies with dry yeast
first in warm milk or water dissolve the powder or fresh yeast and sugar.Flour sypem so that the mass has turned the consistency of sour cream.It sieved through a sieve.Opara put in a warm place for half an hour.During this time, it will rise, shall fade, and on its surface will "wrinkles".The brew add the powdered with sugar eggs and the rest of the flour.After introducing vegetable oil or fat.As in bezoparnym method mesim handed batter, if necessary podsypaya flour.We put in a warm place to come.In fact, we are acting on the same way as in the case of straight dough.
Baking
Pyrozhkov dough of dried yeast or fresh - it does not matter, baked in a gas oven at 180 ° C.For products not dry, you need to put under the baking container (such as a frying pan) with hot water.Pies come rosy if before diving into the greased baking them with beaten egg.The cooking time depends on the properties of the oven, and sizes of products.If this small pastries, enough for 10-15 minutes, but the large pies or pie require a longer period of time - up to an hour.If you - the owner of a real Russian oven, temperature control should be brought to 200-220 ° C.
to help you a little longer to enjoy fresh products, should take responsibility for that phase when you have pulled out the pan with the pies out of the oven.Oparnoe and pastry tends to quickly grow stale.Can prevent this simple trick.Coat the surface of the pie with butter, warm water or tea.Fold the pastry into the dish, cover it with a towel or tissue.If you do not, all of the liquid inside the product will come out of them with steam.Pies will shrink, the dough will be stiff.If you want your baked goods are not callous for a week, do not place the baking there.Here is a list of ingredients for lean dough.In standard (11 g), dried yeast sachet "Saf" need six to seven cups of the flour, the two glasses of water, about 8 tablespoons of refined sunflower oil and two or three pinch of salt.To bread the bacteria alive, add the powder to be heated and sweetened water.After an hour, held in a warm place on the surface of the foam sponge appears.It is a sign that it's time to add oil, salt and half of the flour.Gradually pour it until a smooth dough is kneading.After double obminaniya forming patties.
