The most suitable for baking cakes and pies is a dough, and all thanks to the fact that it is able to maintain its softness for a long time. This ability is provided by the presence of oil, eggs (especially yolks), sour cream and sugar - this, in fact, is baking. Baking makes the dough tastier and softer, but heavier in proofing, that's why yeast is put into more dough and treated with it very delicately. Below we discuss all the nuances of kneading yeast dough for pies in the oven.
Secrets of yeast dough
Let's start with the basic principles of cooking any muffin. There are not many of them, but they are very important:
- To the sweet base, add 1.5 or even 2 times more yeast than would be required in the absence of the test.
- Often, before mixing, yeast should be given time to activate, so kneading the dough is not often preceded by cooking the spoons. Opara also helps the heavy dough to rise better.
- Dough in no case should not be clogged with flour, let it remain slightly sticky, but after baking it will retain its splendor and softness.
Recipe for yeast dough
Let's start with a simple dough. The muffin itself is small, so it is a relatively simple and quick recipe, which is ideal for beginners.
Ingredients:
- milk - 145 ml;
- yeast - 10 g;
- egg - 1 piece;
- creamy oil - 45 g;
- sugar - 65 g;
- flour - 390 g.
Preparation
Before you can cook a rich lush sweet yeast dough, warm the milk to a temperature just above body temperature, dissolve a pinch of sugar in it and pour the yeast onto the surface. When the latter are activated (minutes after 10), pour the solution to a third of the flour, and then beat the egg and add the melted butter. Start mixing the dough and wait for it to come together. Then continue mixing, gradually pouring all the remaining flour. When the kneading is complete, cover the dough with a damp cloth and leave to proof for about an hour. Finish the product and proceed to molding. Before baking it is necessary to leave everything to go again for half an hour.
Recipe for sweet yeast dough for sweet pies
This dough is prepared with a lot of baking, and therefore the preparation of douches is necessary for it.
Ingredients:
For opary:
- milk - 235 ml;
- sugar - 10 g;
- flour - 35 g;
- yeast - 10 g.
For the test:
- sugar - 85 g;
- flour - 455 g;
- eggs - 2 pieces;
- oil - 115 g.
Preparation
The first thing to do is harvest the spit. For its preparation in warm milk, sugar is diluted and mixed with a small amount of flour, and then yeast is poured out. Re-mixing all together, the sponge is left for about half an hour, the evidence of the end of fermentation will be large bubbles on the surface and opaque in the center volume.
Add the remaining flour to the portion that has come up with the opaque, and then pour the eggs, beaten with melted butter and sugar. Mixing should be given with difficulty, and therefore go to the work surface and knead it for about 5 minutes. Leave the dough to go for an hour, and then douse and proceed to the molding.
Recipe for yeast dough for pies on sour cream
Ingredients:
- fresh yeast - 35 g;
- sugar - 65 g;
- sour cream - 155 g;
- egg yolks - 2 pieces;
- milk - 165 ml;
- flour - 630 g;
- Butter - 215 g.
Preparation
Yeast crumble into warm milk and leave to activate. Whisk the eggs and sour cream along with the sugar and melted butter, add the yeast solution and start pouring the flour. When the lumpy dough gathers together, leave it to proof for 45 minutes before starting the molding and baking.