Starting the preparation of baking, any hostess dreams that her buns, pies and other products she came out lush and tender. Dough like fluff will always be obtained if you know the appropriate recipes and a few subtleties of the technological process.
Cooking Features
In order to cook the air, like fluff dough, it is not necessary to have a great culinary experience. It is enough to find out a few points and stick with a few simple rules when mixing the dough.
- If you want to make delicate pastries, use the highest quality flour for it. From second-rate flour foods are less lush than the product of the first grade, have a grayish tint and unpleasant taste.
- Flour is sifted to prepare any type of dough, but in order to make it easy, like fluff, this manipulation should be done 2-3 times. Sifting flour is needed not only to rid it of the larvae of the moth and small litter. The main goal is to saturate the product with oxygen. After each sifting flour becomes easier and easier. Its loose texture allows you to connect it with liquid components, preventing the formation of lumps. The dough from sifted flour rises faster and better, baking from it comes out more tender and airy.
- Experienced housewives have noticed that adding dairy products to the dough makes it possible to get more tender and non-staining and not falling cake. If your goal is to make the dough with air, like fluff, knead it on kefir or with the addition of sour cream.
- Kefir for making dough can take any fat content, but you need to understand that the thickness of the dairy product depends on the density of the dough. When using skimmed kefir flour will need a little more than when kneading it on a fermented milk product with a high fat content.
- The most lush baking comes out of the yeast dough, but unleavened can be airy, like down. This is achieved using baking powder or soda. Soda is quenched with vinegar, unless the dough is kneaded not on kefir. When making dough on kefir, soda can be not quenched for it.
- A warm fluid is needed to activate the yeast. If the dough is kneaded on kefir, it will also have to be heated. This should be done carefully, preferably in a water bath. If the fermented milk product overheats, it will be divided into cottage cheese and whey, because of which it will no longer be suitable for preparing dough.
The fluffy dough can be used for different types of baking: pies (fried and baked), buns, pizza. Following the instructions accompanying a specific recipe, even an aspiring cook will cope with the task.
Yeast dough like fluff on kefir
Composition:
- wheat flour - 0, 55 kg;
- kefir - 0, 25 l;
- pressed yeast - 30 g;
- sugar - 30 g;
- salt - 5 g;
- refined vegetable oil - 100 ml.
Method of preparation:
- Heat kefir to approximately 30-35 degrees. At a lower temperature of the fermented milk product, the yeast is not activated.
- Pour the kefir into a bowl, knead and crumble the yeast into it, add sugar and salt, mix.
- Wait until bubbles appear on the surface. The lush the foam, the better the yeast.
- Pour oil into a bowl with kefir, mix the products well to make the liquid mass homogeneous.
- Double sift flour. Handle it over the other ingredients in a handful, mixing the contents of the bowl each time to avoid lumps.
- When the dough is too steep to stir with a spatula, transfer it to the floured work surface of the table and complete the process of kneading it with your hands. The dough should be soft, even slightly sticking to the hands.
- Put the dough in a saucepan, cover with a damp towel and place in a warm place.
- Wait, when the dough will increase in volume by 2 times, crush it and wait for the re-raising.
The dough made according to this recipe is suitable for making pies with any filling, both for fried and for baked. It can also be used for buns, kulebyak and other pies, cheesecakes. The dough will fit faster if you use dry, fast-acting yeast to make it. A standard 11-gram sachet of such yeast is required for a specified amount of ingredients.
Fast pastry like fluff on milk
Composition:
- wheat flour - 0.5 kg;
- dry high-speed yeast - 11 g;
- milk - 0, 25 l;
- butter - 70 g;
- chicken egg - 1 pc .;
- vanillin (only for sweet pastries) - 1 g;
- salt - 3 g;
- sugar - 40 g for unsweetened baking, 80 g for sweet.
Method of preparation:
- Sift flour. Mix it with salt, sugar, vanilla and dry yeast.
- Heat the milk to about 35-40 degrees, pour into the bowl.
- In a separate container break the egg, whisk with a whisk, pour it over the milk.
- Finely chop the butter, put it into the dipper, put on a very slow fire and melt, not allowing it to boil. Melt the oil can also be in a water bath or in the microwave.
- Allow the oil to cool, pour to the milky egg mass. Whisk the products with a whisk until smooth.
- Mix the slurry with the dry ingredients and knead the smooth, lump-free dough.
- Put the dough in the pan. Cover with a towel and leave in a warm place for raising.
The dough set on instant yeast will do in 30-40 minutes. You can use it after the first lift. The dough, kneaded by the above recipe, is ideal for making lush buns. If you are using the usual dry yeast or pressed, then for the preparation of pastry dough, it is advisable to choose the sponge method.
Rich dough like fuzz on a dough
Composition:
- wheat flour - 0, 7 kg;
- milk - 150 ml;
- water - 150 ml;
- chicken egg - 1 pc .;
- butter or margarine - 80 g;
- dry yeast - 10 g (or 30 g pressed):
- salt - 5 g;
- sugar - 20-40 g.
Method of preparation:
- Boil water, cool it to 40 degrees. Pour salt and a tablespoon of sugar into it. Add yeast. Stir, having achieved full dissolution of the entered components.
- Wait for the yeast to work. This will be indicated by the appearance of foam caps on the surface of the water.
- Add warm milk and remaining sugar. If you are planning to prepare savory pastries, you can not put an extra spoon of sugar.
- Stir in liquid ingredients.
- Double sift flour. Gradually add it to the liquid mixture and mix until the dough has the consistency of sour cream.
- Cover the bowl with cling film, leave in a warm place for lifting.
- When the brew comes up, add melted and cooled butter, egg to it. Beat with a whisk or mixer until smooth. When using a mixer, it is advisable to install special nozzles designed for kneading dough.
- Enter the remaining flour, knead moderately dense dough. Leave it in a warm place for raising.
The pastry made using this recipe is almost universal. It is suitable for both sweet and savory pastries. It can be used for pies, pies, buns.
Fresh dough like fluff on sour cream and kefir
Composition:
- wheat flour - 0, 4-0, 45 kg;
- sour cream - 150 ml;
- kefir - 150 ml;
- salt - a pinch;
- baking powder for dough - 1 g;
- refined vegetable oil - 30 ml;
- chicken egg - 1 pc .;
- sugar - 5-10 g.
Method of preparation:
- Remove the kefir, sour cream and egg from the refrigerator beforehand so that they are warmed to room temperature by the time the dough is prepared.
- Sift flour 2-3 times, mix with baking powder.
- Break an egg into a bowl, add salt and sugar to it, stir with a whisk.
- Add the fermented milk products and butter to the egg, mix well, getting a homogeneous composition.
- Introduce flour in parts, stirring each time until smooth. The dough should be soft, but not sticking to the hands. Flour consumption depends on its quality, egg size and fat content of fermented milk products.
The dough without yeast is prepared quickly, but according to this recipe it turns out as gentle as fluff, and is not inferior in its characteristics to yeast. It is suitable for both pies and pizza.
You can make it fluffy, like fluff, with or without the use of yeast. If you want to get the dough, tender to taste, it is kneaded with milk or dairy products. Baking of dough on sour cream or
