A clear knowledge of the recipe, dexterity and skillful hands - all this is not enough to know how to make homemade dough. This process is full of mysteries and secrets. Making homemade dough is like a leisurely conversation with a person you love, in which every word has its own meaning and is pronounced at the right moment, where sincerity and warmth are put into what is said. This is the case with the dough - each ingredient has its own meaning and is added in its own time, and then, kneading the dough, giving it a little of your feelings, in response you feel its softness, and warmth, and gentle pliability to good hands.
How do you make homemade dough, you ask, if there is literally no time for anything? Do it easier: set aside one day convenient for you and cook a little more dough than usual. Part of the dough can be used immediately, and the other put in the refrigerator, there it will calmly wait for its finest hour. And what kind of homemade dough is not possible: yeast, and unleavened, and rich, and puff, and sand, and for pizza, and for dumplings and dumplings ... In general, what to cook is up to you to choose, and our job is to tell you, how to make homemade dough.
Yeast dough
Ingredients:
3 stacks flour,
300 ml of milk
50 ml of vegetable oil,
1 sachet of dry yeast,
1 tsp Sahara,
½ tsp salt.
Preparation:
Heat the milk to about 40 ° C, add yeast, sugar and 1 tbsp. flour, stir until smooth and leave for 20 minutes. In the risen dough, add vegetable oil, the rest of the flour, salt and knead the dough well, adding more flour if necessary. The dough should not be too tight, medium density. Cover the finished dough with cling film and leave at room temperature for 40 minutes to come up.
Lean yeast dough
Ingredients:
6 stacks wheat flour,
1.5 stack. water,
½ stack. sunflower oil,
25 g of compressed yeast,
1 tsp Sahara,
1 tsp salt.
Preparation:
Dissolve yeast in half a glass of warm water with 1 tsp. Sahara. Diluted yeast, oil, ⅔ stack. warm water, salt (and for products with sweet filling + another 1-2 tablespoons of sugar), mix, add sifted flour and knead the dough. During kneading, add a little ⅓ stack. boiling water. The dough is considered ready when it easily falls behind the walls of the dishes and from the hands. Place the finished dough in a warm place for fermentation. Crumple the dough when it doubles in volume. When the dough rises again, start making cheesecakes or pies.
Unleavened dough with sour cream
Ingredients:
2.5 stacks flour,
200 g sour cream,
100 g butter
1 tbsp Sahara,
1 tsp salt,
1 tsp soda.
Preparation:
Mix the sifted flour with baking soda and butter and chop with a knife. Then pour in the sour cream mixed with salt and sugar and knead a not very tough dough. Put the finished dough in the refrigerator for 20-30 minutes. When the time is up, take out the dough and proceed with further steps.
Puff pastry (recipe number 1)
Ingredients:
1 kg of flour
800 g butter or margarine,
400 ml of water,
2 eggs,
2 tbsp table vinegar
1 tsp salt.
Preparation:
Chill all food well, including water, and keep the oil in the freezer. Stir part of the flour and all the butter, rubbing it on a coarse grater (rubbing the butter, sprinkle it with flour constantly). When you have rubbed all the butter, add the remaining flour, and then, with light movements of your hands, combine everything into a ball without kneading. Beat eggs lightly with vinegar and salt, add enough water to them so that the volume of the mass turns out to be 500 ml. Then, gradually, in portions, pour them into the butter-flour mixture and quickly knead the dough so that the products remain cold.Collect the finished dough in a large lump, divide it into 3 parts, put each in a separate bag and remove before further use for 2 hours in the cold ... This crumbly and tender dough can be used to make any baked goods.
Puff pastry (recipe number 2)
Ingredients:
2 stacks flour + another 4-5 tablespoons,
⅔ stack. water or milk
1 egg,
⅓ tsp salt,
1 tsp lemon juice or 3% vinegar,
300 g butter.
Preparation:
Pour the sifted flour in a heap on the surface of the table. Make a depression in the center and gently pour cold water mixed with egg, salt and lemon juice into it. Use a knife to mix the flour and water, then knead the dough with your hands until it comes off your hands and tabletop. Roll the finished dough into a ball, cover with a napkin and refrigerate for 15-20 minutes. Meanwhile, add 4-5 tablespoons of flour to the softened butter, mix thoroughly and also refrigerate. Remove the prepared dough from the refrigerator and roll it into a rectangular layer, the center of which is thicker than the edges. Use the chilled butter to make a square cake, place it in the center of the rolled dough and cover with the overlapping edges of the dough in the form of an envelope. Pinch all edges to prevent oil squeezing out. Turn the resulting blank with the pinched side down, sprinkle with flour and roll it into a rectangular layer 1 cm thick.Then fold the dough in three, cover with a napkin and refrigerate for 5-10 minutes. Then again roll the dough into a thin rectangular layer, fold it in three and in the refrigerator. Repeat this procedure 4-5 times and send the dough one last time in the refrigerator for 15-20 minutes, and then start cooking the products.
Chocolate puff pastry
Ingredients:
1.75 stack flour,
80 ml of water,
240 g butter
2 tbsp cocoa powder
½ tbsp Sahara,
1 pinch of salt.
Preparation:
Mash softened butter (200 g) with your hands, add cocoa and mix thoroughly until smooth. Collect the chocolate butter in a 3 cm thick rectangular block, place on a piece of parchment and refrigerate. Chop the remaining butter into small pieces. Sift flour with a slide, add salt, sugar and butter. Make a depression in the center and, pouring in water, knead the dough. Then roll it into a ball, cover and refrigerate for 15 minutes. Then roll out the dough into a 3 cm thick rectangle, put the chocolate butter in the center. Roll the dough into an envelope so that the butter is inside, cover and refrigerate for 30 minutes. Sprinkle flour on the table and roll out the dough into a rectangular layer 60 cm long, fold the layer in three, then turn it 90 ° and roll it out again to a length of 60 cm.Fold it again in three, cover and refrigerate for 30 minutes. This rolling of the dough in perpendicular directions is called "giving the dough 2 turns".
Repeat this operation 2 more times with an interval of 30 minutes, and the dough is ready for baking.
Choux pastry for dumplings and pasties
Ingredients:
3 stacks flour,
1 egg,
1 tbsp vegetable oil,
1 stack. boiling water,
salt to taste.
Preparation:
Add salt to the egg and beat well with a fork. Then add flour and vegetable oil. Mix well and pour in a glass of boiling water. First stir everything with a spoon, then knead the dough with your hands, if necessary, add a little flour and the dough is ready.
Dough for dumplings
Ingredients:
3 stacks flour,
1 egg,
½ stack. milk,
½ stack. water,
a pinch of salt.
Preparation:
Beat the egg until froth. Pour the water and milk into another, deeper bowl and stir the salt in the liquid. Then add the beaten egg there and mix again. Then add 2 cups of flour to the mixture at once and knead very thoroughly. Add the rest of the flour little by little. Put the finished dough on a wooden board, cover with a clean towel or cloth and leave to ripen for 40 minutes, then you can start sculpting dumplings.
Shortcrust pastry
Ingredients:
3 stacks flour,
300 g butter or margarine,
2 eggs,
1 stack. Sahara,
1 tsp lemon juice
1 pinch of baking soda
1 pinch of vanilla sugar
Preparation:
Sift flour in a heap, add plain and vanilla sugar, put butter on top, grated or cut into pieces, add soda and lemon juice and chop it all with a knife. Then beat the eggs into the resulting crumb and quickly knead a homogeneous dough with your hands, roll it into a ball and, wrapped in cling film, remove for 1 hour in the cold. Next, roll out the finished dough into a layer 4-8 mm thick (thicker layers are poorly baked) and start making products.
Curd dough
Ingredients:
300 g flour
250 g of cottage cheese,
100 g sugar
50 g butter
1 egg,
1 tsp baking powder.
Preparation:
Sift flour and stir in baking powder. Melt the butter over the lowest heat in a skillet and let cool slightly. Rub the curd through a sieve or blender and add it along with the butter and stir. Beat the egg with sugar using a mixer, pour into the curd dough and knead until smooth. This dough is perfect for products that can be baked and fried.
Honey dough
Ingredients:
2.5 stacks flour,
3 eggs,
1 stack. Sahara,
2 tbsp honey,
1 tsp soda.
Preparation:
Mix eggs with sugar and honey. Place the mixture in a water bath and stir until the sugar dissolves. Then add baking soda. The mixture will foam and expand greatly. Then add flour and mix well. The dough should be thick enough to stir with a spoon. On a greased baking sheet, spoon the dough with a spoon, sprinkle with flour on top and use your hands to shape the products you want to cook.
"MMS" (flour, margarine, sour cream)
Ingredients:
400 g flour
200 g margarine,
250 g sour cream
1 tsp baking powder.
Preparation:
Mix all of the above ingredients, knead the dough and refrigerate for 1-1.5 hours. The dough turns out to be quite crumbly, you can store it in the refrigerator for up to 3 days or prepare it for future use and store it in the freezer for much longer. You can bake cookies or cakes from this dough.
Cold kneaded yeast dough
Ingredients:
3.5 stack. flour,
1 stack. milk,
200 g softened margarine,
50 g fresh yeast
2 tbsp Sahara,
½ tsp salt.
Preparation:
Mash the yeast with salt, then add milk, sugar, margarine and flour. You can not add flour a little - the dough will be sticky at first, but then, by the end of the kneading, it will already be easy to come off your hands. You should get it soft and not too steep. Place it in a bowl and refrigerate for 4 hours or even overnight.
Biscuit dough
Ingredients:
150 g flour
8 eggs
150 g sugar
¼ a bag of vanilla sugar.
Preparation:
Crack the eggs and separate the whites from the yolks. Beat the whites with a mixer until they foam, mash the yolks in a separate bowl with sugar. Gently add ⅓ whipped whites to the yolks, stir gently, then add sifted flour and vanilla sugar. Then add the remaining whipped egg whites and knead the dough to a uniform consistency. Put the finished dough in a greased and sprinkled with breadcrumbs or flour form and bake the sponge cake in an oven preheated to 200 ° C for 25-30 minutes.
Cabbage dough
Ingredients:
200 g cabbage
2 stacks flour,
1 clove of garlic
1 tsp dry yeast,
2 tbsp vegetable oil,
1 tsp salt.
Preparation:
Chop finely or finely grate the cabbage. Heat vegetable oil in a skillet, add cabbage, whole garlic clove and fry until soft (about 10 minutes). Dissolve the yeast in 160 ml of warm water and let rise. Mix flour with salt, add dough and knead the dough. Then add cabbage to the finished dough and, after kneading well, leave for 1.5 hours, then begin to form buns or pies.
Onion Cracker Dough
Ingredients:
1 onion
1.5 stack. flour,
200 g margarine,
6 tbsp kefir,
2 tbsp vegetable or butter,
½ tsp soda,
1-2 tbsp lemon juice
salt to taste.
Preparation:
Peel the onion, cut it into cubes and fry over medium heat in oil until soft, let cool. Pour flour on the table, make a hole in the center, grate margarine there, pour in kefir, add salt, soda, lemon juice, cooled onion and knead the dough.
Viennese dough for airy pies, Easter cakes and khachapuri
Ingredients:
3 stacks flour,
1 egg,
1 tsp Sahara,
1.5 tsp yeast
Preparation:
Dissolve ½ teaspoon dry yeast in a glass of warm milk. Then add ½ teaspoon of salt, 1 egg and 1 teaspoon of sugar. Pour in the flour and knead with your hands to a soft, non-sticky dough.
Pizza dough
Ingredients:
300 g flour
6 g dry yeast
slightly less than a glass of warm water,
2 tbsp vegetable oil,
½ tsp salt.
Preparation:
Combine flour, yeast and salt. Separately mix vegetable oil and water in a bowl and, pouring the resulting mixture into the dry mixture, knead the dough. Place it in a deep bowl, brush with vegetable oil on top, cover the bowl with a towel or cling film and let it sit for 40 minutes so that the dough fits well. When the time is up, knead the dough again, then roll out a circle from it and, laying out the prepared filling, bake the pizza.
Dear hostesses, do not be afraid of the test! Knowing how to make homemade dough and investing in it your sincere and kind attitude towards it, you will get amazing results!
Larisa Shuftaykina
It is difficult even to imagine a person who does not like dough products. Dumplings, dumplings, cheesecakes…. Surely, the memory of these dishes makes you hungry.
Dough dishes always help out the hostess, since they are very satisfying, tasty and inexpensive. And the smell of homemade baked goods is associated with coziness and a warm family hearth.
Here are simple recipes for various types of dough, which, for sure, will be useful to hostesses.
Products made from such a dough are not as tender and less crumbly than with a long-term production dough. But, nevertheless, they are still very tasty and aromatic!
We offer the hostesses a recipe for an extraordinary dough. Very delicate, soft and crumbly products are obtained from it, which remain fresh for a long time and do not stale. The dough is absolutely not capricious, even an inexperienced hostess can cook it.
The only condition is that the dough after kneading should be suitable in a cold place. The longer the proofing time is, the more delicious and layered the products will be. The minimum required proofing time is 1.5-2 hours, the optimal one is about 12 hours.
If you put the dough in a warm place, the approach time will be significantly reduced, but you will get an ordinary rich yeast dough.
Wrap the dough in plastic wrap and refrigerate for at least 1.5 hours, preferably overnight. Form products from the dough and bake them, having previously greased them with an egg with the addition of a couple of drops of sunflower oil or water.
Shortcrust pastry is one of the most popular. Sweet pastries are made from it, and if you exclude sugar, replacing it with a couple of pinches of salt, you can make a delicious pie stuffed with mushrooms, potatoes or meat.
For those who adhere to Fasting, we offer a recipe for lean dough, there are no milk and eggs in the ingredients. Products made from it, in contrast to ordinary yeast dough, are more coarse-porous. Lean dough products are better stored: they stay soft longer and do not grow moldy.
Everyone has probably heard that the dough is very fond of being worked with in a good mood. The dough feels our mood very well. It is advisable when you knead the dough so that there are no sharp and very loud sounds, otherwise it may fall off or do not fit well.
To make it not boring and pleasant to work, turn on calm, the best option is classical music. And you will see that your products will certainly be very tasty and airy! Cook with love - and then you will succeed!
There is, perhaps, no simpler baking than gingerbread. They cook very quickly, and the taste of the finished products will make you lick your fingers! From the specified number of products, a large number of gingerbreads are obtained. Reduce the ingredients in proportions if desired.
Yeast dough is a dough that is fluffy due to the addition of yeast. It can be kneaded in 2 ways: sponge and unpaired.
To prepare the dough in this way, first knead the dough (liquid dough), and then, when the dough rises and a lot of bubbles appear, add all the products prepared for the dough to the dough and knead it. Such dough can be used to bake pies, pies, pies, rolls and Easter cakes.
Here are some useful tips that come in handy for a dough test:
Ingredients for the dough:
Let's start cooking:
A safe method of kneading dough is when all products for the dough are mixed at once. Buns, pizza, pancakes, pancakes are baked from unpaired dough, and pies and donuts are also fried in a large amount of vegetable oil.
Ingredients for the dough:
Let's start cooking:
Note. A warm place can be:
If you are kneading yeast dough, there should be no drafts in the house, otherwise the dough may not rise.
So, making yeast dough is not difficult if you follow some tips.
For many housewives, the process of making yeast dough seems complicated and time-consuming. However, it is not! Use my recipe, and such myths will disappear forever, and you will be happy to cook yeast baked goods.
Photo of finished yeast dough
Ingredients:
No baked goods can do without yeast dough, be it bread, pies, pizza or fragrant buns. At the same time, there are many ways to prepare it: sponge and bezoparny, with fresh yeast and dry, for ordinary pies or for baked pastries. In all cases, yeast plays a major role in the recipe. It is thanks to them that the dough turns out to be so tender and airy, and the products made from it are soft and incredibly tasty!
When kneading, it must be remembered that the flour for the yeast dough must be sifted, and the room for keeping the product warm. As the dough "comes up", it must be kneaded twice: for the first time - immediately after the start of fermentation (usually this happens 1-1.5 hours after you start the dough); the second kneading should be done after waiting about the same time, after which you can immediately start sculpting and baking products.
A safe way to prepare yeast dough
This recipe is convenient in that it takes much less time than cooking with the sponge method. Use a wooden spatula to knead; at the same time, make sure that the rotation of the blade is always carried out in the same direction. This contributes to better swelling and elasticity of the dough.
Ingredients for making a regular unpaired dough:
Ingredients for sponge dough: