Mayonnaise dough

Mayonnaise dough

Pies and pies, buns and biscuits, cakes and pizza - all this is impossible to cook without dough. For different baking dough also requires different, but for its preparation is often used about the same set of products. Increasingly, it includes mayonnaise, which competed with kefir and sour cream. This sauce contains acid (lemon juice or vinegar), egg yolks and other ingredients that make the dough soft, tender, and not drying out for a long time. Mayonnaise dough can be mixed with yeast or without using it, it can be plain or sandy, containing a significant amount of baking. But whichever variant of the flour basis on this sauce is chosen by the cook, the result will almost certainly please him.

Cooking Features

Given the fact that in mayonnaise, you can mix the most different types of dough, we can conclude that there is no uniform technology for its preparation. It depends on the selected recipe, and in order to avoid mistakes, you need to follow the recommendations that accompany it. However, there are several rules that will help to get the best result, regardless of the test preparation variant in mayonnaise.

  • The quality of the flour is important. From flour containing a lot of gluten, the dough is more elastic. Second-grade flour gives baking a grayish tint and an unpleasant taste. The higher the grade of the flour, the tastier it will turn out are pies, pies and other products.
  • Flour must be sieved before use. This is done not only in order to rid it of small litter and insect larvae. The main task is to saturate the product with oxygen. After sifting the flour becomes light, it is easier to mix it with other components, preventing the formation of lumps. Baking from such flour is more tender and airy than from wholemeal.
  • The temperature of the ingredients during dough preparation can be critical. Do not ignore the relevant instructions if they are in the recipe. If there are no such recommendations in it, then the products should be at room temperature. To do this, they are removed from the refrigerator one hour before the dough is made, so that they can warm up.
  • Rarely what types of dough can be used immediately after mixing. Yeast dough is allowed to rise, better even twice. Sand dough is cooled in the main chamber of the refrigerator for 2-3 hours. Regular unleavened dough is left for half an hour at room temperature, so that the gluten can swell and the dough becomes more pliable. Almost immediately after cooking, dough made using baking powder and soda is used, so that by the time of baking, the neutralization reaction does not end, causing the dough to rise well during baking.

A variety of mayonnaise dough is chosen taking into account which products you want to cook. Yeast dough is most suitable for pies and buns, for other pastries - fresh. Shortbread dough is made for cookies.

Yeast dough in mayonnaise

Composition:

  • wheat flour - 0, 7 kg;
  • milk - 0, 5 l;
  • mayonnaise - 0, 25 l;
  • refined vegetable oil - 40 ml;
  • chicken egg - 1 pc .;
  • pressed yeast - 50 g;
  • salt - 10 g;
  • sugar - 20 g for unsweetened baking, 80 g for sweet.

Method of preparation:

  • Heat the milk to about 35 degrees, pour it into a bowl.
  • Pour sugar into milk, crumble yeast. Stir, having achieved that the products added to milk were dissolved.
  • Wait until a foam cap appears on the surface of the milk, which indicates that the yeast has worked.
  • In a clean bowl, break an egg, salt it, and shake it with a fork or whisk.
  • Add the egg and butter to the sourdough. Beat the products so that the liquid mass becomes homogeneous.
  • Add mayonnaise, whisk together the products. At this stage, you can use the mixer.
  • Sift flour. Spread it in parts to the liquid mixture and stir until it becomes difficult to do it with a spoon.
  • Add the remaining flour to the dough, place it on the floured work surface of the table, complete the process of kneading the dough with your hands.
  • Put the dough in the pan. Cover with a damp cloth. Put in a warm place.
  • When the dough doubles in volume, crush it with your hands and wait for it to rise again.

After re-raising the dough, it remains to knead and mold the cakes or buns out of it. The dough is also suitable for pie and almost any other baking.

Fresh dough in mayonnaise and sour cream

Composition:

  • wheat flour - 0, 25 kg;
  • chicken egg - 3 pcs .;
  • mayonnaise - 0, 2 l;
  • sour cream - 50 g;
  • baking powder for dough - 10 g.

Method of preparation:

  • Break eggs into a bowl, add sour cream and mayonnaise to them. Beat the products with a mixer so that the mass becomes homogeneous.
  • Sift flour, mix with baking powder.
  • Pouring the dry mixture to the liquid, stir the products with a mixer at low speed. Nozzles should be used screw, specially made for kneading dough.

The dough for this recipe is not too steep. It can be used as a liquid base for pies, including pizza.

Mayonnaise batter for charlotte

Composition:

  • wheat flour - 0, 2 kg;
  • sugar - 100 g;
  • mayonnaise - 50 ml;
  • chicken egg - 3 pcs .;
  • salt - a pinch;
  • soda, quenched with vinegar - 5 g;
  • refined vegetable oil - 20 ml.

Method of preparation:

  • Eggs break into a bowl, grind with salt and sugar.
  • Add mayonnaise to eggs, whisk with a whisk or a mixer.
  • Pouring the pre-sifted flour to the resulting mass and kneading, knead the dough, the consistency of a thick cream.
  • Add baking soda and butter to the dough, mix well.

If sugar is excluded from the dough, and the amount of salt is slightly increased, then it is also suitable for making savory fill pies.

A simple recipe for mayonnaise pizza batter

Composition:

  • wheat flour - 150 g;
  • chicken egg - 3 pcs .;
  • mayonnaise - 50 ml.

Method of preparation:

  • Combine mayonnaise with eggs, whisk.
  • Add the sifted flour, stir until smooth or whisk with a mixer.

To make pizza dough, pour the dough into a greased form, put the filling on it, pour the sauce over it, sprinkle with cheese and put the oven in a preheated 200 degree oven for about half an hour.

Soft shortbread dough in mayonnaise for cookies

Composition:

  • wheat flour - 0.5 kg;
  • butter - 0, 2 kg;
  • mayonnaise - 0, 2 kg;
  • chicken egg - 1 pc .;
  • salt - a pinch;
  • sugar - 150 g;
  • vanilla sugar - 10 g;
  • baking powder for dough - 5 g.

Method of preparation:

  • Remove the oil from the refrigerator beforehand so that it becomes soft by the beginning of the dough.
  • Put the softened butter in a bowl, whisk with a mixer.
  • Add mayonnaise to butter, beat them together.
  • In a separate container, rub the egg with sugar and salt, add the egg mass to the mayonnaise-oil. Using a mixer, turn the products into a uniform composition.
  • Sift flour and mix with baking powder. Continuing to beat the cooked mass, add flour to it until it ends.

The finished dough is placed in a culinary bag and deposited on a baking tray covered with parchment. If it turned out too liquid, remove it for 20-30 minutes in the refrigerator. If you cool the dough stronger, you can use it to make a cake.

Unleavened pastry dough for mayonnaise

Composition:

  • wheat flour - 0, 4 kg;
  • mayonnaise - 120 ml;
  • milk - 100 ml;
  • sugar - 10 g;
  • salt - 5 g;
  • chicken egg - 1 pc.
  • soda, extinguished with vinegar - 5 g.

Method of preparation:

  • In a bowl, break an egg, whisk it with salt and sugar.
  • Add mayonnaise and milk to the egg. Beat the products together, turning them into a homogeneous composition.
  • Add liquid vinegar-blasted soda to liquid products, mix.
  • Sift flour. Sprinkle it in handful to the liquid mixture and stir to prevent the formation of lumps.
  • When the dough becomes difficult to stir with a spoon, put it on the table, first sprinkle flour on the table, and knead until done.
  • Allow the dough to lie down for half an hour, wrapping it with cling film, after which you can start making pies from it.

Mayonnaise pastry pies can be fried and baked. You can use any filling: sweet and savory.

Mayonnaise dough can be prepared for different types of baking. Products from it do not get stale for a long time, for which many culinary specialists love it.

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