Serum dough for cakes

Serum dough for cakes

Pies - one of the most beloved by many types of pastries. They are relevant to both everyday and holiday table. Someone prefers to do them with a sweet filling, others prefer snack pies. They are made not only with a variety of fillers, but also from different types of dough. Traditionally, it is kneaded with water or milk, but recently the flour base on kefir, sour cream and other dairy products has become increasingly popular. Thoughtful hostesses guessed to make dough for pies on whey. It turns out gentle, well rises, and the pastries from it leaves tasty and long does not get stale.

Cooking Features

Serum dough can be prepared for different products and different thicknesses. Cake dough is usually put on the lees. Then baking turns out lush, tasty and appetizing. The technology of dough preparation for cakes serum is identical to the process of mixing it in milk or water. Even an inexperienced hostess can cope with the task if she has patience and follows the recommendations accompanying the chosen recipe. Knowing a few things will greatly increase her chances of getting the expected result.

  • The taste of baking depends largely on the quality of the flour. Flour second grade gives unpleasant taste and unappetizing gray color. The dough for pies is usually mixed from flour of the highest or at least first grade.
  • Serum is better to use fresh. If it is not possible to put the dough on pies on the same day when you made cottage cheese or cheese, store it in the refrigerator and for no more than two days.
  • Flour before kneading dough must be sifted regardless of whether the flour is sifted before. The purpose of this manipulation is not only to clean the small litter and insect larvae - so flour is saturated with oxygen. After sifting, it becomes easier, easier to combine with other components, avoiding the formation of lumps. The dough mixed with sifted flour rises faster, baking out of it will be more tender and airy.
  • To activate the yeast serum is heated to 30-40 degrees. At this temperature, the yeast “wakes up” and begins to work. In a cold environment, they do not work, hot liquid will kill live microorganisms that cause fermentation. Also, to feed the yeast in the whey need to add sugar. It is necessary, even if you plan to bake pies with savory fillings.
  • Pastry dough is usually used after the second raising. After the first raising, he is only pummeled. The dough will rise faster if the room is warm. If you are in a hurry, use instantaneous instead of normal yeast - the dough rises 3 times faster on them, even if there is a lot of baking in it.

The technology of making pastry dough on whey may vary depending on the recipe. Following the recommendations, you will not make mistakes and can get the expected result.

A simple recipe for dough serum for pies


  • wheat flour - 0.5 kg;
  • serum - 0, 25 l;
  • refined vegetable oil - 100 ml;
  • dry yeast - 10 g;
  • salt - 2 g;
  • granulated sugar - 20 g.

Method of preparation:

  • Heat serum to 30-35 degrees.
  • Pour sugar, salt and dry yeast, stir.
  • Wait 10-15 minutes. During this time, the yeast will have time to activate. The fact that they have earned, will indicate the appearance of foam caps.
  • Pour vegetable oil into a bowl with whey. Whisk the products with a whisk so that they mix well.
  • Sift flour. Spread a handful of it to the liquid base, stirring well each time to prevent the formation of lumps. When stirring the dough with a spoon becomes difficult, transfer it to the floured work surface of the table, finish kneading the dough with your hands.
  • Form a ball out of dough, put it in a saucepan, cover with a damp cloth and place in a warm place. Wait until the dough rises, having doubled.
  • Punch dough. Wait for it to be re-raised, jam again, and proceed to the formation of pies.

The dry yeast in this recipe can be replaced by pressed, but it will take 2, 5-3 times more.

Sweet dough whey for sweet cakes


  • wheat flour - 0.5 kg;
  • serum - 0, 2 l;
  • pressed yeast - 30 g;
  • chicken eggs - 2 pcs .;
  • butter - 100 g;
  • sugar - 100 g;
  • vanilla sugar - 20 g;
  • salt - a large shchip.

Method of preparation:

  • Sift flour.
  • Heat the serum to body temperature, pour into a bowl.
  • Crumble the yeast in the whey, stir them so that they are completely dissolved.
  • Add a tablespoon of sugar and salt, mix again.
  • Pour some flour into a bowl with whey and stir until smooth, having a composition that is similar in consistency to liquid sour cream.
  • Place the bowl with the boil in a warm place and wait until it fits, that is, it rises and begins to fall.
  • Break eggs into a separate container, add to them the remaining sugar, including vanilla, pound, send to a bowl with brew, mix well.
  • Melt the butter, not allowing it to boil. Let it cool and pour into a bowl with other products. Stir. The liquid base for the dough should be uniform.
  • While sprinkling the remaining flour, knead the soft, but not sticky dough.
  • Put the dough in the pan. Cover the pan with cling film and place in a warm place. Wait until the dough volume will increase by 2 times.

The dough prepared by the sponge method can be used to make pies after its first raising.

Fast yeast dough on whey for unsweetened patties


  • wheat flour - 0.5 kg;
  • high-speed dry yeast - 11 g;
  • serum - 0, 25 l;
  • butter - 100 g;
  • sugar - 20 g;
  • salt - 5 g.

Method of preparation:

  • Pour the whey into a small saucepan, crumble the oil into it. Heat over low heat, while stirring, to completely dissolve the oil in the serum.
  • Wait until the liquid mixture has cooled to about 35 degrees.
  • Sift flour, mix it with salt, sugar and fast-acting yeast.
  • Combine the liquid base with a mixture of bulk products by kneading a moderately dense, non-stick dough.
  • Wait until the dough rises. It takes about 30 minutes.

High-speed dough is used immediately after raising it, otherwise it may fall. This version of the dough is suitable for both sweet and snack cakes.

The dough for pies on whey is kneaded by the same rules as in milk or water. Baking from it turns out lush and does not get stale for a long time.

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