Cooks have long noticed that on fermented milk products, the dough is more tender, products made from it do not dry out longer. Dough on ryazhenka also has these valuable properties, additionally acquires a unique flavor of baked milk. It can be different: yeast and bland, rich and ordinary, liquid and cool. Pies and pies, pancakes and muffins are baked from it. Almost all types of baking can be prepared from dough, kneaded on ryazhenka, you just need to find the right recipe.
Cooking Features
The technology of making dough on ryazhenka can be different, since the dough on this fermented milk product can be mixed for different types of products. To obtain the expected result, you must follow the instructions that accompany the specific recipe. However, there are several rules, without which you can not do without.
- For the dough, it is advisable to choose flour of the highest or at least first grade. The second-rate product gives baking a grayish color and an unpleasant taste. The peculiar smell of second-rate flour will kill the subtle notes of baked milk, which gives the dough ryazhenka.
- Among the cooks there is no agreement as to which ryazhenka is better to use for preparing dough. Some believe that for any food you need to take the freshest products. Others notice that from sour ryazhenka dough it turns out to be more lush, it rises better. There is nothing bad if you find a use only for the product that has begun to turn sour, which has lost its pleasant taste, but has not yet spoiled itself. However, it is still not worth using the missing ryazhenka in cooking, which is full of pathogenic microorganisms.
- When kneading dough, the temperature of the ingredients used may affect the result. For yeast dough, ryazhenka is heated to 30-35 degrees. For unleavened dough, it is usually sufficient to warm it to room temperature. If you are afraid that when heated, the ryazhenka will roll up, divided into cottage cheese and sour cream, simply remove it from the refrigerator beforehand and put it in a warm place. It is also possible to warm up the ryazhenka by placing the cup filled with it in a bowl of warm water.
- Flour must be sifted before kneading. This is done not only in order to rid the product of insect larvae and small litter. This manipulation is performed to saturate the flour with oxygen. After sifting, it becomes light, easier to combine with other ingredients, without forming lumps. The dough on sifted flour rises well, baking out of it turns out more tender and airy.
From the dough on ryazhenka you can make the most different pastries. In order for it to be successful, it is not enough to knead a good dough, you still need to skillfully form the products, to avoid mistakes when baking or frying them.
Yeast dough on ryazhenka
Composition:
- wheat flour - 0, 4 kg;
- Ryazhenka - 0, 2 l;
- chicken egg - 1 pc .;
- water - 50 ml;
- butter - 50 g;
- dry yeast - 5-6 g;
- sugar - 20 g for unsweetened baking, 60 g for sweet;
- salt - 2-4 g.
Method of preparation:
- Heat the bark to 30-35 degrees.
- Water boil, cool to a temperature of fermented milk product.
- Dissolve ryazhenka with warm water.
- Pour into the resulting mixture of yeast and 10 g of sugar, mix.
- Wait until a foam cap appears on the surface. It indicates that the yeast has earned and you can proceed to the next stage.
- Pour the remaining sugar and a handful of sifted flour into the liquid mixture, stir until smooth. Cover the bowl with custard cling film and wait until it fits.
- When the sponge rises, whip the egg with sugar and mix with the dough.
- Melt the butter. You can do this in a water bath, in a microwave or on low heat. It is important not to make the product boil.
- Cool the oil, combine with other products.
- Add the remaining flour to the cooked liquid base, each time carefully stirring the food with a spoon. When it becomes difficult to stir the dough with a spoon, transfer it to the floured work surface of the table and complete the process of kneading it with your hands.
- Put the dough in the pan, cover with a damp cloth, place in a warm place.
- Wait until the dough volume doubles.
Pick up rising dough and use to make buns, pies or pie. Yeast dough on ryazhenka is almost universal.
Liquid Dough on Ryazhenka for Charlotte
Composition:
- wheat flour - 150 g;
- Ryazhenka - 0, 3 l;
- sugar - 100 g;
- soda - 5 g;
- vanillin (optional) - 1 g;
- salt - a pinch.
Method of preparation:
- Remove the Ryazhenka from the refrigerator in advance or heat up slightly.
- Pour the fermented milk product into the bowl in which you will prepare the dough.
- Pour sugar, salt and soda into ryazhenka. Whisk the products with a whisk. Add vanillin, stir.
- Enter the pre-sifted flour.
After stirring the dough until smooth, you can pour it slices of apples or other fruits and cook charlotte. According to this recipe, you can prepare unsweetened dough, you just need to exclude vanillin and sugar from the composition, and add a little more salt. A feature of this test is the absence of eggs. The recipe will help out when this product was not in the house, and you want to pamper the household with homemade cake. This recipe will also appeal to those who for one reason or another do not use eggs.
Dough on ryazhenka for pancakes
Composition:
- wheat flour - 150 g;
- Ryazhenka - 0, 25 l;
- chicken egg - 2 pcs .;
- water - 0, 25 l;
- soda - 5 g;
- sugar - 40 g;
- salt - a pinch;
- refined vegetable oil - 60 ml.
Method of preparation:
- Eggs and ryazhenka remove from the refrigerator one hour before the dough is prepared so that they can warm up to room temperature.
- Smash the eggs in a bowl, rub them in salt and sugar.
- To the egg mass pour ryazhenka. Beat them together with a whisk or a mixer to form a uniform liquid composition.
- Sift flour.
- Combine the liquid base with flour, stir until smooth.
- Boil the water.
- Pour boiling water over soda, stir.
- Pour boiling water into the dough, whipping it at the same time with a whisk.
- Pour in the butter last, stir the dough well and start cooking pancakes.
Pancakes from dough mixed with this recipe are tender and delicate. They are not only tasty, but also beautiful.
Dough on ryazhenka for manna
Composition:
- semolina - 0, 2 kg;
- sugar - 100 g;
- vanilla sugar - 10 g;
- baking powder for dough - 15 g;
- Ryazhenka - 0.5 l.
Method of preparation:
- Pour the semolina, sugar (vanilla and plain), baking powder into the bowl. Mix them well.
- Continuing to mix dry foods, pour ryazhenka, preheated to room temperature or slightly above room temperature, to them.
- Allow the dough to stand for a quarter of an hour so that the semolina has time to swell, and use as directed.
Mannik is a delicious cake for which semolina is used instead of flour. It turns out less calorie and less harmful to the figure than the usual sweet cake. Bake it at 180-200 degrees until the toothpick immersed in it remains dry. When serving, mannins are usually sprinkled with powdered sugar.
Ryazhenka tasty and healthy. It can not only be used in its pure form, but also used to make pies, pies, and other pastries. The dough on ryazhenka is mixed almost the same as on other dairy products. The technology of its preparation may depend on what kind of dough is being made and what it is intended for. Regardless of the recipe for flour basis on ryazhenka, baking from it turns out to be tender, with a pleasant aftertaste of baked milk, which does not dry for a long time.
