The secret of proper yeast dough. Detailed video recipe. скачать в хорошем качестве

The secret of proper yeast dough. Detailed video recipe.

Cooking delicious yeast dough is not difficult at all. The main thing is to follow simple rules, as well as the correct ratio of products. Yeast can be taken any - pressed or dry, the main thing is that they are fresh. All products for kneading should be warm. The flour should be poured very carefully, the dough should not be steep, it should be soft, but should not stick to the table or hands. The first time the dough needs to be kneaded very well (10-20 min.), the longer, the dough will be fuller and tastier. The second trim on the contrary - you do not need to do it for a long time. From this dough, you can cook any pastry - pies, pies, buns, cheesecakes and pizza. Products for sugar-free yeast dough: all products must be at room temperature Dry yeast - 7 grams or 1 tsp. with a slide (or 25 gr. live) - if you are confident in the quality of your dry yeast, then it is not necessary to activate (check) them. Yeast can simply be mixed with flour. Water - 50 ml Sugar pinch eggs - 2 pieces sugar - 2 tablespoons salt - 1 teaspoon milk - 160-170 ml. margarine or vegetable oil - 80-85 grams (baking is tastier on vegetable oil, it is better to use margarine instead of butter) wheat flour 500 grams (about 3.5 cups), the flour needs to be sifted, the dough should be soft, but at the same time should not stick to your hands. If kefir is used instead of milk, less flour may be needed. 1 measuring cup = 250ml. 1 measuring tablespoon = 15ml. 1 measuring teaspoon = 5ml.