Dough and methods for its preparation. Questions and answers.

Maybe someone knows the clue why

often from the store yeast sheet dough, rolls are not obtained.


Crack in general. What could be the reason???

Yesterday my wife and I made potato dough pies. In the morning they boiled potatoes, mashed them; stuffing from boiled lungs with buckwheat porridge and fried onions and threw the ingredients according to the recipe from the bread machine into the mixer-tetsomes:
water / milk 230 ml
margarine 2 tbsp l.
egg 1 pc.
mashed potatoes 150 g
salt 1.5 tsp
sugar *** here I gave 1.5 tbsp. l. instead of 3 by prescription
wheat flour 460 g
yeast 1.25 tsp

The dough from the very beginning turned out to be thin, but I did not add anything, because this recipe makes normal bread, the recipe is reliable. My wife reassured me that "if you suffer for a long time", you get a very good dough. And so it happened. The kneader suffered a lot before it turned out to be a good, tender dough. The pies were a success.

The night has passed. In the morning, I knead the same thing, but double the size. Everything is twice as large. But alas, yesterday did not happen again! Right from the start, the dough is barely mixed with a 500 W kneader! And he mixed it, and probably the dough will turn out, though not the same as yesterday (now it's worth it in the hope of getting up :-).
*** (P.S. And now I thought - the dough might not work out, it will turn out not by leaps and bounds, but as without them :-(
What's wrong? The potatoes obviously could not dry out: they were stored in a cool place in a covered saucepan. I have no doubts about my ability to multiply numbers by two. And now I checked the scales - their readings are correct both at the beginning and in the middle of the measurement range.

So the question for connoisseurs: is the water in the puree somehow associated with time, that the dough turns out to be so tight?
If so, then it will be necessary in the future to boil the potatoes especially for each time (and to give bread, too, not the old mashed potatoes, but fresh, cooled ones).

Brothers, I found such a sign on the Internet.
🔗
Maybe she will help someone.

For some reason yeast dough has ceased to be friends with me.
I check the readiness of the baking, the wooden stick comes out dry, and when eaten, it sticks to the teeth, the crumb is kind of sticky. Why so, tell me, direct me to the true path, please.

sticks to the teeth, some kind of crumb crumb.

Olya, almost a neighbor! If earlier everything was normal, but now it is bad, most likely things are in flour - there are such crops in our area, although I have not heard complaints about Chelyabinsk flour and I myself use it sometimes.

Olya, almost a neighbor!

Very nice!
Irina, she makes good bread. I have been buying this flour for many years, our choice of flour is not rich, but this one suited me. Actually, I don't make pastry often, but it used to be okay. Well, at least I don't remember that such a crumb was "sticky". Well, I'll try to change the flour. Thanks for the answer.

[bag]

I'll try to change the flour.

do not throw away bad flour - it will come down to it, I am in the 90s empty years bag local flour, which was not going to be in a bun at all, was spreading in my hands, I bought it on occasion - I was upset, of course, but I spent the whole bag on the flour.

Greetings to all!
I am writing to you with a request. Maybe someone knows the recipe for shortcrust pastry with boiled yolks.
From this dough, very tasty cakes were made, the dough was crumbly, airy.
Sorry, the recipe is lost. I hope you'll give me a hand.

[lence]

lence, look here - sable dough TYTS!

Thank you.I will definitely try to bake baskets for this recipe.

Thank you. I will definitely try to bake baskets for this recipe.

Girls, please tell me. We bought a bread maker in March mt 1783, this is my first oven, so I'm a beginner. I began to figure it out: the function of the dough, the recipe includes yeast (for yeast), but I can't knead the unleavened dough for dumplings? in the menu, only the time is set and the delay time, if necessary. Can I knead the dough for dumplings by simply removing the yeast from the composition, or is it probably heating up and nothing happens?

[elena007]

elena007,
Anyone can interfere forum recipes will help:

yes, but I don't have a pizza or bland dough mode. Stir in yeast dough mode? that's my question. There time costs 1.5 hours (it seems to me very much) and it does not go - is the dough heating in this mode?

[elena007]

elena007,
There is a kneading dough, put everything you need, regardless of yeast or not.

Girls, please tell me. We bought a bread maker in March mt 1783, this is my first oven, so I'm a beginner. I began to figure it out: the function of the dough, the recipe includes yeast (for yeast), but I can't knead the unleavened dough for dumplings? in the menu, the time is set only and the delay time, if necessary. Can I knead the dough for dumplings by simply removing the yeast from the composition, or is it probably heating up and nothing happens?

Why not knead! It is quite possible on the main program. You put in all the ingredients, turn on the Basic program, and make ONLY a KIX OF THE TEST, and then turn off the x / stove, it is no longer needed. This time is quite enough for kneading unleavened dough for dumplings.
When kneading, the temperature inside does not rise, nothing will be dough
And then we put the dough under the bowl and let it rest for 20-30 minutes, and then you can roll out and make dumplings or dumplings, noodles.

For details, see the section DUMPLINGS

And just in general, dumplings dough can be kneaded in a few seconds in a food processor, and even in a mixer

Thank you very much, now everything is clear to me))))

Kneaded the dough (dumplings with potatoes and hot onion-super) baked my first bread))))) as I used to live without a stove))))))))))

Hello everyone! I already broke my head. What is this dough?
The composition on the label is as follows: Flour, melange, sunflower oil, sugar, vanilla salt. The filling is cottage cheese.
I trade in such cottage cheese makers. I would like to make them myself.
Looks like that. Bottom cake about, 5 cm, then filling, top mesh. Well, very tasty.
Maybe someone will figure out what. Liquids are not indicated on the label. There is no baking powder either.

Such dough can be for dumplings (without vanilla), and for biscuits. Depends on the number of eggs (melange), as well as other components. In addition, it depends on the liquid. If it is not indicated on the label, then, most likely, water, but it can be anything - whey, milk, kefir, but at least tea!
According to the rules, the composition of any product on the label should be indicated in descending order of the number of components.
Where do you buy this dough? where it is made or in a trade network from a third-party production?
If there is a label, then it would be nice to have a close-up of it, as well as the appearance of the dough in raw and finished form (cut).
In addition, you have the right to demand a certificate and other documents for any product, especially if you use it for further processing and sale. And in these documents, the composition and, possibly, even the recipe should be more accurately indicated.

[Olga VB]

Olga VB? I photographed the label, but it's hard to see there. I wrote everything in the composition. The product itself will need to be photographed, of course. I think this is not a biscuit dough, as it was cut with a roller to cut the mesh. That is, this is not a poured dough, as in a biscuit. I'm just wondering if egg flour and sunflower oil are kneaded without water, what will happen? You can, of course, try, but it's a pity to translate products. The taste of the dough is insipid, not sweet, sugar is added to the cottage cheese. And it does not look like a biscuit, that is, there are not very many eggs.And such a dough, as if hammered, is not very fluffy, and not shortbread, but together with the filling it turns out juicy. And I buy a finished product from suppliers.

I'm just wondering if egg flour and sunflower oil are kneaded without water, what will happen?

For example, noodles or dumplings.
You can put on such an experiment, make dumplings or noodles, and try to bake a piece.

Hello, I have a question about yeast dough.
A spiteful way, what does it give? I heard for baking, where a lot of butter and sugar is best done in a sponge way. But I also heard that with the sponge method, the dough is more sour. Is it so?
I usually make it unpaired, and I'm thinking whether it's worth trying to do it on the dough, it seems like it takes 2 times more time for it, and even to catch the moment when the dough is ripe.
And another bvl recipe when the dough was raised without butter and sugar. It was about an hour at the proofer, and then butter and sugar were stirred into it and kneaded again and raised again. So that's it. How long can you knead the dough in this case and can you add flour?

I answered you in another topic.
(Henceforth, you should not write the same question in several topics, they are very responsive here and will definitely answer)

Henceforth, you should not write the same question in several topics, they are very responsive here and will definitely answer

I didn't want to, and thought that nothing had changed for 2 days, and on Monday I want to try making dough, then I remembered that somewhere there was a topic about yeast dough. but from here I do not know how to delete.

Girls, tell me the dough on kefir or yogurt for pies, please. I looked in the recipes did not find

In the book by Alexander Seleznev "The Bible of the pastry chef" there is another type of dough - Brioche.
I quote:
"A special type of unpaired dough - brioche dough is suitable for making buns and pies. It requires a large number of eggs and butter. Unlike other types of yeast dough, it must be frozen: the fats and eggs that make up the dough make the dough runny.
The yeast is dissolved in cold water or milk and mixed with flour. Then add eggs one at a time, stirring each time. Add softened butter to the already kneaded dough and knead again. A ball is made of the dough, tightly wrapped in foil or film and refrigerated for 12 hours. When the dough comes up, knead it and put it in a cold place for 20 minutes. This dough is great for baking rolls, braids and bread.
Cold baked dough is placed in a cold oven so that the yeast can rise as the oven heats up to the desired temperature.

Basic brioche dough recipe
50 g milk
40 g yeast
11 eggs
20 g salt
100 g sugar
1 kg flour
500 g butter

[Manka]

Manka, Yesterday I made buns according to this recipe, without changing anything. I must say right away that the result is worth it. The baked goods learned with a pleasant crisp crust, deliciously light crumb, the texture of the buns is as tender and airy as that of croissants. In short, I am delighted! And very conveniently, I kneaded the dough overnight using a mixer with "hooks". In the morning, a little work and buns with a funky creamy aroma are already on the table! Thanks for the tip!

Advise some kind of trick (he can lubricate the cake with something) so that the products do not stick out when molding and baking in the oven. Directly a problem I often have, and from different types of test. Today I made a dough (250 ml. Kefir + 0.5 tsp. Soda + 180 gr. Drain. Butter + salt + 550 gr. Flour (600 gr. In the recipe)) for small triangles-kurnik, as I call them ( may be wrong). So, the products turned out to be good, tasty (like in childhood). And the dough is soft. I baked them in the oven. But gluing is bad. While the second, third glue (mold), the first has already unstuck. Can reduce the amount of flour in a recipe? I read somewhere that you can lubricate the cake before molding for these purposes. But where did you read it?

What type of dough is for kutabs? I only found this recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177825.0
I can't knead the dough with my hands, so I'm looking for options specifically for a bread machine (Panasonic). I want to learn how to make kutaba, in general, such things that are fried in a dry pan.
And another question, is dough for kutabs different from dumplings? For example, if you do not put an egg in dumplings.

Added Thursday, January 12, 2017 7:40 PM

And also, pita is the same as kutab, only like a semi-finished product that can be stuffed with something?

[Girls]

Girls, Tell me please , cottage cheese dough for cookies Do you need to knead very, very quickly / for a short time, or can you not worry and hammer it until you get bored?

What's the best?

And what, to get the best result, is it still more correct to knead such a dough: with your hands or with the hooks of a mixer?

[Crochet]

Crochet, Inna, just came across this topic ... It's a pity that she is not very active. Many girls' questions remained unanswered. I will not tell you very much about curd dough. When I make strudel, the dough needs to be spent overnight in the refrigerator.
Hands or hooks, it seems to me, is all the same. I'd hook.)

[Crochet]

Crochet, I quickly knead, and then it turns out like a false puff.
First, I chop the flour with very cold butter and a little baking powder into crumbs. This is easier to do with a blender. Or with knives on a large board. I would not do it with my hands, the oil will start to heat up from my hands (unless you are cold-blooded))). Then I mix cottage cheese, eggs, salt and vanilla until smooth.
Then I quickly connect everything (everything turns out as if in pieces), put it in a bag and squeeze it right in the bag into a ball and flatten it into a cake. Well, cold it for 30-60 minutes. I don't put sugar in the dough, but sprinkle the top on the baking sheet with a mixture of sugar and cinnamon.

Krosh, I, like the girls, quickly chop like a sand one. I think you know, but just in case I will note that if the cottage cheese is grainy, then it must be ground first, otherwise I once did some business ... these grains remained in pieces after baking. The children refused to eat my cookies and everything went to me and my rounded sides- :)

[Arka]

And what, to get the best result, is it still more correct to knead such a dough: with your hands or with the hooks of a mixer?

I tried this and that. It turned out that the mixer (Kenwood is called) I do not like at all, even at its more chopping attachment, which is "K". And I so hoped not to get my hands dirty .. ((No, the dough turns out to be too elastic and tight. With your hands, you can squeeze in a fist and rub in your palms to get a large-textured crumb. But it is inconvenient and heats up.

Most of all I like the dough, cooked approximately as described Arka, but instead of a blender, I use this cutter:



It turned out to be a very useful thing. Now you don't have to hit the Napoleon on the board with knives.)) However, you can also whip in the bowl of the combine with knives. But it is easier to control the state of the dough manually, and the combine can very quickly grind oil and flour into dust, then there will be less non-uniform flakiness in the dough.

In the pulse mode, it is normally controlled, Lena. But a woman with two knives, or better with axes, in her hands is already erotic))) well, or brutality, in short, for every taste)))

In the pulse mode, it is normally controlled, Lena.

No, I'm not talking a little about impulses.) But about the fact that the knives sometimes knock a separate part of the content, while the rest remains unchanged, sticking at some wall.

[Bijou]

Bijou, here I have such a cutter. Looked at someone here. He has a name, but it doesn't matter. But this thing is very, very convenient, the hand does not get tired compared to the knife.

[Mom Tanya]

Mom Tanya, Arka, Tanya-Fanya, Bijou, girls, relatives, thank you very much for your responsiveness and for all your advice !!!

Coiled on a mustache ...

I have one more question here, I don’t know what topic to ask, can I ask here?

Who can tell you at what temperature the baguettes are baked?

I ran according to our local baguette recipes, everywhere / everyone has different ...

Go figure out which one is the most correct / suitable ...

Tell girls who have Thermomix or analogs, is it possible to leave the dough in it for proofing at 37 degrees? Is the fact that the dough will be mixed at 1 speed is very critical for him?

Who will tell you at what temperature baguettes are baked

At high. They should "explode", not rise.

[Bijou]

Bijou, that's what you said "at high". 220? 250? 275? Joker, you are Lenochka !!!

Girls, tell me the dough on kefir or yogurt for pies, please. I looked in the recipes did not find

Inna Kroshi has a gorgeous dough kefir, my favorite. Check out her recipes.

[Bijou]

Bijou, that's what you said "at high". 220? 250? 275? Joker, you are Lenochka !!!

Tanya, I bet on 280, after 7-10 minutes I decrease to 230

Yes! High is a lope. And practice shows that there is usually a little.
The people are so concerned that they are thinking how to cancel the blocking of pyrolysis in order to get suitable degrees.))

Tell girls who have Thermomix or analogs, is it possible to leave the dough in it for proofing at 37 degrees? Is the fact that the dough will be mixed at 1 speed is very critical for him?

Critical, yes.
But you can simply leave without temperature, in the off TM, mix the ingredients warm

[Kara]

Kara, Bijouthanks girls. I seem to have no more than 275 grams (no pyrolysis).
An interesting movie should explode ...

[Tanya-Fanya]

Tanya-Fanyawatch some videos of professional baguette baking. They swell there so quickly that I never dreamed of such a thing.)) And a stone (or a cast-iron stove) is used just for this - to create a higher temperature. We put a kilogram or two of raw dough in our suffocators, and there the temperature dropped, the resources ran out. And when the stove is down, there is a heat reserve. Moreover, it is partly transferred to the dough in the hottest way - by contact. And not just through convection and radiation.

I have 250 maximum + convection ...

Yes, I once came across baguette recipes with the addition of pea flour, they say they taste much more interesting. I haven't tried it, but I bought flour today, now I will look for those recipes)))

Pea flour, if you add not too much of it, does not add much taste, but when baked it gives the product a beautiful reddish color. And oatmeal, for example, is white.
In general, flour can be "painted" on baked goods, for example, on loaves, by smearing the decorations with a jelly made from the appropriate flour.