Serum dough

Serum dough

When cooking cottage cheese or cheese, whey often remains. Thrifty housewives do not pour it, but use it for other dishes. Serum dough can be made for thin and thick pancakes, for sweet or unsweetened pies, other baking. It can replace water, milk or kefir, which is usually kneaded dough. The use of whey for this purpose allows you to save the family budget and get baked goods, which do not get stale for a long time.

Cooking Features

The dough on whey is prepared according to the same principles as on water, milk. It can be yeast and bland, plain or bland, liquid or cool. The composition and technology of the dough may depend on the specific recipe, but there are several rules that should be followed in any case.

  • The whey may be stored for a while in the refrigerator, but over time it also deteriorates. For the test, it is desirable to use fresh serum or obtained 1-2 days ago.
  • The taste of the products depends on the quality of the flour. From second-rate products are gray, unappetizing, often have an unpleasant taste.
  • Whatever recipe for whey dough you choose, flour must first be sieved. The purpose of this manipulation is not only to rid the product of small litter and insect larvae, but also to saturate it with oxygen. Sifted flour is lighter and friable than wholemeal. It combines better with other components without forming lumps. The dough kneaded on it rises better, baking is gentle and airy.
  • The temperature of the ingredients also plays a big role. For yeast dough, the liquid base is heated to 30-40 degrees. This temperature is best for activating yeast. A hotter liquid can kill living organisms that cause fermentation; they will refuse to work in a cold environment. For other types of dough most often use products at room temperature or a little warmer, so they are recommended to remove from the refrigerator in advance.
  • The fondant yeast dough is prepared the longest, and the fastest - fresh. If you plan to put the dough on yeast, start kneading it at least 2, 5-3 hours before the time of the intended meal. If you need to speed up the process, instead of the usual yeast, use instant ones, with them the dough will fit several times faster.

Even from a successful pastry, it is not always possible to bake delicious and beautiful cakes or pancakes. It is important not to violate the technology of frying pancakes, baking pies, take care of preparing a delicious filling. Then the result will surely please both you and your loved ones.

Universal yeast dough on whey

Composition:

  • wheat flour - 1 kg;
  • pressed yeast - 25 g;
  • chicken eggs - 2 pcs .;
  • butter - 100 g;
  • sugar - 60 g;
  • serum - 0.5 l.

Method of preparation:

  • Heat whey to 30-40 degrees. Crumble yeast into it, add sugar. Stir to achieve complete dissolution of sugar and yeast. Leave the mixture for 15 minutes, during which time the yeast should be activated. This will indicate the appearance on the surface of the foam cap.
  • Break eggs into a bowl, shake them with a fork or a whisk, pour in the serum. Beat the food with a whisk or mixer at low speed.
  • On a water bath or in any other way that is convenient for you, melt the butter, let it cool, pour to the liquid mixture, mix.
  • Sift flour. Pour it in a handful into the liquid mixture and stir well until it becomes difficult to stir the dough with a spoon or spatula.
  • Sprinkle flour over the tabletop, put the dough on it, finish kneading with your hands.
  • Put a ball of dough in a saucepan, cover it with a damp cloth and place in a warm place.
  • After 1-1,5 hours, the dough will rise. Pull it down and wait for the re-raising.

After this, the dough should be kneaded, and it will be ready to go. This dough is suitable for any kind of baking, sweet or savory.

Fast yeast dough for cakes and pies on whey

Composition:

  • flour - 1 kg;
  • high-speed dry yeast - 17-18 g;
  • whey - 0, 5 l;
  • butter - 0, 2 kg;
  • salt - 10 g;
  • sugar - 40 g.

Method of preparation:

  • Heat whey to about 30-35 degrees.
  • Cut butter into small pieces, melt. You can heat the oil in a water bath, on low heat or in a microwave. It is important not to let it boil.
  • Allow the oil to cool to a comfortable temperature, pour it to whey. Beat the products with a mixer or blender. The temperature of the liquid base at the time of adding to it the dry components should be 30-35 degrees.
  • Sift flour, mix it with salt, sugar and dry yeast, making sure that the ingredients are evenly distributed in the flour.
  • In small portions, pour the dry mixture to the liquid, mixing the products thoroughly each time to prevent the formation of lumps.
  • When it becomes difficult to stir the dough with a spatula, shift it onto the floured work surface of the table, add all the remaining flour and finish kneading the dough with your hands. It should not be too steep, but not sticky to your hands.
  • Put a lump of dough in a pan, cover it with cling film and place in a warm place.

After half an hour the dough will increase in volume by 2 times. This means that it is time to press down and start baking a cake or pies. This dough is suitable for buns, but then it will not hurt to add a little more sugar. Fast yeast dough must be used immediately after raising it - it settles as fast as it fits.

Yeast-free dough on whey

Composition:

  • wheat flour - 0, 35 kg;
  • serum - 0, 25 l;
  • sugar - 10 g;
  • salt - 5 g;
  • soda - 5 g;
  • table vinegar (9 percent) - 10 ml;
  • refined vegetable oil.

Method of preparation:

  • Heat the whey a little, mix it with salt and sugar. Add vegetable oil, mix well.
  • Sprinkle handful sifted flour and stir, knead the dough.
  • Roll the dough into a layer about 1 cm thick.
  • Soda quench with vinegar.
  • Lubricate the dough with a paste of soda and vinegar, fold the dough in an envelope, roll it again, fold it again, put it in a bag and leave it warm for an hour.

After this, the dough must be kneaded again with your hands, and you will be able to start forming pies or other baking.

Dough for pancakes on whey

Composition:

  • wheat flour - 150 g;
  • serum - 0, 5 l;
  • sugar - 100 g;
  • refined vegetable oil - 60 ml;
  • soda, quenched with vinegar - 5 g;
  • salt - 3 g;
  • chicken eggs - 3 pcs.

Method of preparation:

  • Eggs and whey should be removed from the refrigerator in advance so that they warm up to room temperature. Serum does not interfere with a little more warm.
  • In the bowl, break the eggs, add sugar and salt, rub it all with a whisk.
  • Pour in serum to the egg mass. Beat the food together, it should be a completely homogeneous composition.
  • Add the quenched soda, mix.
  • Sift flour. Connect it with a liquid base. Stir the dough thoroughly - do not let the flour lumps fall into it.
  • Pour in oil, mix.

Pancake dough on whey is ready for use immediately after mixing. This recipe is designed for the preparation of thin pancakes. If you want to bake thick pancakes, reduce the amount of whey by about 1, 5 times. Sugar can also be added in 1, 5-2 times less than that indicated in the recipe, especially if you plan to make candy with a savory filling.

Serum dough for pancakes

Composition:

  • wheat flour - 0, 35 kg;
  • whey - 0, 5 l;
  • chicken eggs - 3 pcs .;
  • salt - 3 g;
  • baking powder for dough - 5 g;
  • sugar - 60 g.

Method of preparation:

  • Mix sifted flour with baking powder.
  • Beat eggs with salt and sugar. Add warm whey. Whisk it all together.
  • Enter the prepared dry mixture, stir the dough until smooth. To prevent the formation of lumps, flour can be entered in parts.

From this dough you can make not only pancakes, but also thick pancakes.

Serum dough is made by the same rules as in milk. Pies made of it do not get stale for a long time, pancakes turn out to be tender and pleasant to the taste.

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