The scent of homemade baking is inevitable for many of usis associated with comfort and well-being, and by its quality many experienced housewives judge the skill of others. Nevertheless, homemade pastries are not as difficult as they think, and the dough for yeast buns can be cooked without having many years of experience - just simply follow the recommendations carefully and strictly follow the recipes of the dough. Then, with the accumulation of experience, it will be possible to make corrections and additions to the recipes, but at first it is better to still adhere to the already existing and time-tested ones.
All recipes of buttery dough are quite similar andare divided into two types: recipes for preparation of the test by means of unpaired and unpaired methods. The odor method differs in that the dough is prepared in two steps: first the opara is made, and then the dough is kneaded on its basis. It is believed that the sponge method produces a dough more lush and airy, since the opara promotes more intensive fermentation. Because the flour has less flour, it is not so dense, and yeast is more effective in producing carbon dioxide. If there is any doubt as to the quality of flour, then it is better to use the recipe for a yeast dough by the sponge method. It is also better to make a spoon when making a very dough, because it is somewhat heavier than usual. To prepare the spoons, it does not matter which yeast is taken, dry or ordinary - the difference is only in their mass. One kilogram of flour, as a rule, is taken one packet of dry yeast or 50 grams of normal. When preparing a yeast dough, it is often taken a little more, about 20 percent.
To prepare the dough by the sponge method,take a kilogram of flour, a half cup of milk, 50 grams of yeast (or 1 packet of dry), four eggs, 100 grams of butter and 50 grams of vegetable, half a teaspoon of salt. The amount of sugar can vary from a couple of tablespoons to one and a half cups, it all depends on what the dough will be, sweet or not - recipes for a dough such liberty allow.
In milk, heated to 30 - 38 degrees,dissolve a spoonful of sugar, yeast and about a glass of flour. Opar for consistency should be as not very thick sour cream. A bowl with her is placed in a warm place for 15, 2 hours until the opara rises and is not all riddled with air bubbles.
Separately mix eggs, sugar and salt, combine themwith a ready-made spoon and gradually pour in the sifted flour there until the necessary consistency is obtained: the dough should become sufficiently dense, but not hard. The correct moment can be determined by the way the dough stops strongly pouring to the hands. After this, you need to add a thin melted butter to the dough with a thin trickle and mix for another 15-20 minutes. When the dough is well-kneaded, it should be placed in a deep dish, covered with a towel and left alone in a warm place until it doubles, after which it can be kneaded again and again to be approached, although it can be used already after the first time.
Recipes for doughsuggest faster preparation of the test, especially if you use dry yeast for this. Here's one of them. We need about half a kilogram of flour or slightly more, 30 grams of simple yeast or half a package of dry, 200 ml of milk, two eggs, 40 grams of vegetable and butter. The amount of sugar again depends on what it is supposed to be a test. Eggs are mixed with sugar, and yeast - with warm milk and a small amount of sugar, everything combines, salt is added, and then sifted flour. After the dough becomes dense enough and plastic, oil is gradually added to it. Dough as it should be kneaded and left alone for about an hour and a half in a warm place, covered with a towel.
