Dough and methods for its preparation. Questions and answers.

Good day! I was looking for dough for dumplings here, but there the recipe is vague (
400g liquid (with eggs)
eggs 4-5 pieces

I would be more precise

Break eggs into any container and add liquid to them, bringing the total weight of the egg + liquid to 400 g.

Good day! Can you please tell someone who uses the method of cooking biscuit dough with heating? I read in the book, although in 1974, about this type of biscuit dough, the authors claim that the biscuit cooked with heating turns out to be more crumbly and fluffy. It seemed to me that this method of making biscuit dough was less tiring (according to the description, until the hands came to cook), since you do not need to divide the eggs into yolks and whites and beat them separately.

Good day! Can you please tell someone who uses the method of cooking biscuit dough with heating? I read in the book, although in 1974, about this type of biscuit dough, the authors claim that the biscuit cooked with heating turns out to be more crumbly and fluffy. It seemed to me that this method of making biscuit dough was less tiring (according to the description, until the hands came to cook), since you do not need to divide the eggs into yolks and whites and beat them separately.

There was no answer, but I decided to make a biscuit this way. I want to share the result, maybe someone will come in handy.
Book recipe
Eggs - 5 pieces
flour - 100g
sugar - 100 gr
raisins - 30 gr
Pour the eggs into a deep bowl, add sugar to them and, whisking continuously, heat the mass in a water bath to 40-50 degrees. Then remove it from the bath and, whisking with a whisk, cool to 20 *. In this case, the volume of the mass should increase by 2-3 times. Add flour to the cooled froth and stir until smooth.
A sponge cake cooked with heating is more crumbly than a biscuit cooked without heating. Bake for 25-30 minutes at a temperature of 200-220 *.
Of course, I beat it with a mixer, without raisins in a double dose - these were cake cakes. I liked the simplicity and speed of production (we keep quail and I only use quail eggs, and dividing them into yolks and whites is a dreary step). The mass during beating rose significantly more than three times (it's good that the bowl from the mixer is huge, otherwise everything would "run away"). I also added 1 tsp. baking powder (I don't know why it is not in the recipe, maybe in 1974 such an ingredient simply did not exist). When baking, the biscuit rose well, it turned out lush and tasty, it's a pity that I didn't take a picture. I liked this type of cooking - I will probably never cook in the traditional way again, it is very long and troublesome.

Admin, please tell me
What is the proportion of dry to wet yeast?
i.e. how to count fresh yeast to dry yeast.
Thank you in advance!

Tell me please . It's just that it pisses me off a little, maybe I'm a fool, I don't understand something. Sometimes I come across recipes, but there are all 2-2.5 glasses, but how can I translate in grams it's easier for me.
And another question if I want to increase the dough, for example, on muffins, I should increase everything and or for me, on what to pay more attention. And then when I make cupcakes, I only get 6pcs

Tell me please . It's just that it pisses me off a little, maybe I'm a fool, I don't understand something.

To change your status, see here Quantity of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

thanks, I went to make myself a printout

Girls, I fight with brioche dough from Richard Bertinet, I just can't do it!
500 g flour
50 g sugar
15 g yeast
10 g salt
350 g eggs (about 6 pcs)
250 g sl. oils

Sifted the flour, added salt and sugar, rubbed the yeast with your fingertips, added eggs and:

The first time I kneaded in a bread maker, in the "dumplings" mode, at first everything was fine, after 40 minutes of kneading, the dough gathered in an elastic bun, but after adding butter, the dough literally floated. Realizing that the machine could not cope with this, dumped the dough on the table and kneaded by hand for about an hour. She left it to rise for 2 hours, then put it in the refrigerator overnight. In the morning I allowed the dough to warm up, formed buns, proofing - 2 hours. The result - everything went to the trash bin, well at least I did half the portion.

The second time I kneaded it by hand. The dough has learned better. After proofing, I put it back in the refrigerator overnight. The result of labor was again in the trash can.
Maybe it's the refrigerator? More precisely in temperature? In the picture in the book, the dough is fluffy after the cold, but mine does not fit too much. The yeast is good, I baked simple bread on them ...

[Manechka]

Manechka, why throw it away ?? What is the problem??

I think your dough is fermenting. With so much yeast, such a long fermentation. I wouldn't leave for 2 hours to get up in front of the refrigerator. Maximum for 30-40 minutes. You can also try to immediately form buns and put in the cold, and in the morning immediately into the oven preheated to maximum. How many degrees do you have in the fridge?

Mang, formed buns, buns, pies and other trifles are usually allowed to stand for half an hour, sometimes 15 minutes are enough for them to double. So I support Ksyusha

And in vain do you think that the bread maker will not cope with kneading the dough after adding butter ... And how will it cope !!! She just needs time. First, help her with a spatula

[Ksyusha, Gash]

Ksyusha, Gash, I’m all according to the recipe, as it is written in the clever book. Strictly by point.
Although, in Seleznev's "The Bible of the pastry chef" only 2-3 hours the dough is defrosted in the refrigerator (thin brioche). And then, again, it is not clear, in the main recipe he writes - proofing before baking for 2 hours, and in the products made from this dough, it is said that the cold dough must be placed in a cold oven (preheat the oven along with the rolls to the desired temperature).

"Pastry Chef's Bible"

A special type of unpaired dough - brioche dough is suitable for making buns and pies. To prepare it, you need a large number of eggs and butter. Unlike other types of yeast dough, it must be frozen: the fats and eggs included in the composition 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

Brioche thin:
500 g flour
50 g milk
40 g yeast
20 g salt
100 g sugar
6 eggs
600 g butter

comment for thin test:
Knead the dough without oil. Add softened butter. Start kneading. When the dough begins to peel off the walls of the dishes and shines, put it in a saucepan and let it come up. Knead the dough and refrigerate for 2-3 hours. Cut the dough (make buns). Leave in a warm place for 2 hours. Bake for 10-15 minutes at 200 degrees - large buns at a temp. 240 are small. "

Gash, tried to mix soft butter in the bread maker. It turned out that in the warm dough, the oil immediately melted. In a bucket - slurry. For about 20 minutes everything floated without a hint of a bun, until it manually began to knead. Therefore, the second time I did not use the bread maker. It was possible, probably, with a miser, with hooks, to try.

I couldn't take a picture of the kneading process, everything was in the dough. Therefore, I captured only the proofing stage and the result:
formed the usual round:


after 2 hours of proofing:


greased the top with an egg and salt and baked:

It turned out sooo dry rolls. And "curves".

Gash, I tried to mix soft butter in the bread maker. It turned out that in the warm dough, the oil immediately melted. In a bucket - slurry. For about 20 minutes everything floated without a hint of a bun, until it manually began to knead. Therefore, the second time I did not use the bread maker.

Man, dough doesn't need any bun ... It should be like a liquid, then it rises more easily, and the buns will not be dry You can, of course, with hooks ...

in the main recipe he writes - proofing before baking for 2 hours

and not a fig does not write about "the weather in the house" Maybe he has a wild cold, maybe the yeast is weaker, maybe the flour is different, maybe there are fewer eggs?

There is no need to keep to the exact time - an increase in the dough volume by two-2.5 ​​times - and good !!!

Maaaaaan !!! I take all my words back !!!

Go here: 🔗

In short, it seems that according to all the famous recipes for brioche - morokii ...

From Andriano:

🔗

Here with the video:

🔗

be sure to read the comments

more video:

Gash, that's how on 🔗 I kneaded ...
Thank you for the video! I'll have to try again. I understand that after kneading the dough is immediately removed to the refrigerator, and after molding it is allowed to stand for 3 hours?
Ours is another option for molding brioches:

Ours is another option for molding brioches:

yeah ... I gave you a link to this video

🔗

Man, I did not delve into something ... I looked it over - everything seems to be detailed there

I have one question. I liked the sweet dough in the bread maker, then I made buns with poppy seeds and one wicker roll. But they ate it so quickly ... I want more dough. I used to make it myself, but the pies were not so tasty. Is it possible to make more dough in a bread maker, not for 600 gr. flour to get more. Since you still start doing (you waste electricity and wait 2.30 hours) ...

[Margaret]

Is it possible to make more dough in a bread maker, not for 600 gr. flour to get more.

Margaret, it depends on the model of your bread machine.
What kind of bread maker do you have?
I knead 1 kg dough in my bread maker. flour, copes perfectly!
The maximum flour from which I kneaded the dough in my HP is 1,350 gr. The flight is normal !!!

[baking ciabatta in hp?]

Who has experience in baking ciabatta in hp? What you should pay attention to? Can anyone have a proven recipe? Pliz !!!!

ANSWER

Here is bread that looks like a ciabatta https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14168.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169886.0
making a real ciabatta in HP is impossible

Thanks for the quick response!! I probably did not ask the question quite correctly. I know what a ciabatta is, but I'm interested in the mixing process... It is not entirely clear to me on what "dough" mode you can knead such a dough in order to bake it later in the oven. Is it common, French, fast, or whatever? According to the idea, this is a quick, unleavened dough that is baked at a high temperature.

It is a delicate handicraft to keep the big bubbles, the dough is manually stretched. There is no machine kneading dough for ciabatta.

So much bread was baked by hand and I never thought that even golden technique cannot replace handles !!! But according to the idea, if you knead in the stove, and the cutting is still manual, there is no way to get away from it. Isn't it logical? Assuming all the same which mixing mode is fast? I'm meticulous !!! Thanks again !!!!!!!

mysj19 Ciabatta batter, you need to knead with a kneader or a combine, HP most likely will not cope.

It's a pity !!!! Thank you very much!!!

mysj19!
I categorically join everyone who wrote to you: in HP, you can't make a ciabatta or dough for it, it just won't work. Sorry for the time ...
If you want a ciabatta, go here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179243.0... It works for everyone who still hasn't succeeded.

Thank you very much for your quick and complete answer. It will not work to cheat, so we turn on the handles on the gentle mode !!!

Well, why "cheat"? The bread maker is our helper, only there are some things that she can't, for example, knead a VERY batter, like for a ciabatta. Or, for example, a very sticky and dense dough on rye bread, with a rye flour content of 75% or more, is difficult for her, in my experience.
For a long time I no longer bake in HP, but only in the oven (although delicious bread is obtained in HP), but for many breads I continue to make dough in HP, and it does an excellent job. HP has a fast batch, and only one speed. But there are different ways to adapt it for more complex mixes. For example, do not leave the dough in it for the entire "Dough" program, but knead, leave to rest, then knead for 10-12 minutes and knead with your hands, etc.
And she just spreads the liquid dough along the bottom ...
I wish you success!
AND HAPPY BIRTHDAY!

In the Moulinex recipe book 🔗 starting at page 53, there are several ciabatta recipes. I have not tried, but they promise to be interesting

I have a mode of Italian bread number 9. But the oven with a European program. The process is more suitable for single-grain.

[can i make dough for dumplings in a bread maker?]

hello experts
question from newbie-can i make dough for dumplings in a bread maker?

ANSWER

in fact, in any HP there is a function for kneading dough without yeast or a special program for kneading dough for dumplings, I knead, then knead on the table and that's it.

That way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

Girls! can the dough be kneaded in a food processor? will it work? (yeast) and then for proofing in MV?

[olga25]

olga25, how it goes !!! A multicooker is a great place for proving dough, or did you mean a microwave?

Girls! can the dough be kneaded in a food processor? will it work? (yeast) and then for proofing in MV?

Kneading bread dough (wheat and wheat-rye) in a combine and manually https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

[olga25]

olga25, how it goes !!! A multicooker is a great place for proving dough, or did you mean a microwave?

NO I meant a mullet!
but I'm worried about whether it will be possible to knead the yeast dough in the combine. I can't use my hands. they gave HP to test - they did not get bread - and I asked to try - to find out what HP is. I thought that it might work out - here on the site I'll see how to do it. I bought MB and I am constantly hanging out here-GREAT SITE
And I got EVERYTHING !!! Several times I baked bread, made 2 times dough-pizza and super pies !!! but before they were always breadcrumbs.
And now I think, since there is a CF, can I do without HP?
it's time to return someone else's HP. Well, I'll try the dough in the food processor. if it doesn't work out, I'll buy it !!!

ROMA - thanks, I have not seen such a Temko!

MV = MultiCooker, SlowCooker, MicroWave?

No abbreviations!

Hello, I'm a beginner, sorry if such a topic has already been, I did not find it. The question is: if the dough, kneaded in the bread maker, for some reason did not rise, then what to do with it? Throw it away? Or how can you get it to rise?
And second: is it possible to eat pastries that have not risen?

What do you mean the dough has not risen? There must be reasons for that.

Display here bread recipes, photos, including crumb, then we'll see if you can eat it or not

And at the same time go through all the topics on the links here Bread again did not work, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Yes, it’s probably bad yeast. It's just that the dough is lying and I don't know what to do with it, it's a pity to throw it away ... But I somehow baked the pies, but they didn't rise, I ate them, of course, but not quite.
I read these topics, but my question is not about WHY the dough did not rise, but WHAT to do with the not raised.

The recipe I made here:
Ingredients for Simple Buns
Flour - 500 g
Sugar - 130 g
Butter - 75 g
Egg (in the dough - 1 pc; for coating - 1 pc) - 2 pcs
Milk - 175 ml
Yeast (dry or 25g regular) - 2 tsp.
Vanillin - 1 g
Salt (pinch)
Recipe "Buns-simpletons"
These are the ingredients we need (don't forget 2 eggs - I forgot to click, but didn't forget to put!)
Let's get started!
So, 2 options for kneading the dough:
the first (my case) with a bread maker and the second with pens.
Option 1. Poured into a bread maker, put, poured the ingredients in the sequence recommended by the manufacturer, and forgot for 2 hours and 20 minutes.
Option 2. We put the dough, for this we mix 250 g of flour, 13 g of yeast (not dry!), 175 ml of milk and 1 egg. Let it ferment for about 4 hours at 30C. Then add another 250g flour, 12g yeast, salt, sugar, butter and vanillin. We knead well and leave again at a temperature of 30C for an hour and a half.
Usually in our apartments about 20C, so to reach 30, you can put the dough either on a battery or in a heated oven.
The dough is ready, knead it again to get rid of bubbles, and divide into 12 future buns.
I do it like this: the dough in half (we got 2 pieces), each piece is still in half (we got 4 pieces) and these 4 we divide each into 3 parts - a total of 12 pieces-blanks.
Let's start forming smooth, beautiful buns.
Here I had to sweat, holding the camera in one hand, and with the other trying to depict the correct molding ... well, come on, you are all cunning cooks, I hope you will understand me.
To begin with, we make a kind of plate out of a piece of dough,
then we start from the bottom of this very plate (I have it on the surface of the cutting board, but you’ll be operating with two handles!) pull-pull the edges into the middle,
making such a bag.
Just don't think that there should be air in the middle - no! We tighten tightly.
Here she is, my dear, only with her ass up.
We turn over - and - here it is, smooth, even, lying, waiting. And let him wait for his girlfriends, we will quickly roll them!
Line a baking sheet (46cm by 37cm) with baking paper and spread out 12 semi-finished buns. Half-cooked - because they have not yet been baked.
Be sure to leave it in a warm place for proofing (I heat the oven to 50C, turn it off, because 50 is too warm, and I stuff a baking sheet there) for an hour. Well, or until the buns are doubled.
We take it out of the warm oven, look ... Perfect fit! Preheat the oven to 180-200C, grease the buns with a scrambled egg and bake them for 25 minutes until dark brown.
Uhhhhh! Hot!
We are waiting, do not pounce on like crazy, the buns should let off steam, cool down a little - let them rest for 15 minutes, pour a glass of milk, or better, village cream and ... eat, of course!
*************
But here's the problem, and I select the ingredients of the correct temperature, and the flour is the best, and the yeast does not come into contact with the salt, and I changed the brand of yeast 2 times, but nevertheless the dough has not risen 3 times! And I stubbornly want to bake these buns, because they are my favorites! I am stubborn, I will try to win, but until I live to see the victorious, you need to know what to do with unsuccessful attempts. And then she has already translated so much milk and butter, horror :(

I knead the dough according to the recipe, in the bread maker! The first time it came out perfectly, and the next 3 times the dough stupidly did not want to rise! When the program ends, I open the lid of the bread machine and the dough does not rise AT ALL! It rose once, but the buns did not rise. I am already into a beast, help !!!

[How to test and activate yeast?]

Elena, if you sin on bad yeast, then before using them, first check them, How to test and activate yeast?

Your dough is rich, for baking rolls and muffins, and I translate your topic to the pastry chefs, they will explain you in detail and make a debriefing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=53.0

I knead the dough according to the recipe, in the bread maker! The first time it came out perfectly, and the next 3 times the dough stupidly did not want to rise!

If, with the same ingredients and cooking method, the dough rises, then no, the reason for this is only the quality / freshness of the products. Most likely yeast. Tatiana has already given a link above to check them - try it. We will wait for the result.
By that time, maybe other girls will catch up. They will look at the question with a fresh look, but they will prompt

You can also consider as an option that the yeast was killed, well, in the sense of "boiled" when proofed at temperatures above 30 degrees.

again I feel not very smart ((((, again I did not understand how to make yeast dough in a bread maker, I can do it myself, I want to try it in cold storage, I think it will be better, please tell me the raw materials and which buttons to press, I don’t understand the instructions) , if I don't bother you, then please step by step.Thanks in advance, I hope for you, you are all kind

[sun-ol,]

please tell me the raw materials and which buttons to press

sun-ol, take your proven favorite yeast dough recipe (or choose from our website) and load the ingredients into the bucket. Just pay attention to the quantity so that everything fits and there is room for the rise. Then choose the "Dough" program and wait. How to enable it depends on which model you have.

I have a Panasonic sd-207, I don't know any recipe yet, I knead it with my hands on the "eye", I want to try it in a x / oven, thanks in advance

Good afternoon, dear) I have a question, is only yeast dough suitable for sweet pastries, or is it also baked with sourdough for bread?

Today I tried to twist the dough according to V. Turcan's recipe (night).

irina38f! Please tell me what recipe you used to bake your pie .. Valentina Turcan has several dough recipes .. I also tried one (with mayonnaise). My mistake was that the dough needs to be beaten and rolled out harder, so that the layers are more embossed. You have a beautiful cake!

Eugene, here:

5 stacks flour
1 bag of yeast (7 gr.)
1 stack. milk
200 gr. draining. oil
2 eggs
0, 5 stack. sugar
dough in the refrigerator overnight.

irina38f, Irina, thank you!

There seems to be vanilla sugar in this recipe for Zurkan. Or maybe it's optional.

Yeah, there is vanilla sugar, but somehow I'm not very good at it!

[dough recipe in a bread maker for making pasties]

Please tell me, verified by you personally dough recipe in a bread maker for making pasties... I would be grateful to everyone who answered. Thank you.

You can cook any dough in a bread maker, on the "Dough" program, whether for pasties or pies, or bread

[dough recipe for chebureks]

You can cook any dough in a bread maker, on the "Dough" program, whether for pasties or pies, or bread

This is understandable, but I asked for a verified dough recipe for chebureks.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292609.0 read this thread

[qdesnitsa]

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292609.0 read this thread

Thanks for the help, qdesnitsa.
I'm new here, had difficulty finding. Now I figured it out. She left to cook pasties.

Where is the question? Dough in the refrigerator for 2 days. Wasted? Usually on the second day you can bake, but now I don't know.

Where is the question? Dough in the refrigerator for 2 days. Wasted? Usually on the second day you can bake, but now I don't know.

What dough? Yes, you, what? Don't throw anything away !!! On the contrary, we hold the dough for up to 1 week, for some breads this is the same, however, I don't know what kind of dough you have ...

Yeast dough for buns. The baking failed. I bake as soon as it suits, but this time I did it for the night, after work I wanted to bake. I put it right in the refrigerator, covered it with a bag.

Surely someone uses a bread machine just for kneading dough. What kind of batch can you make the most for baking in a mold in the oven? Will it knead normally for 1.5-2kg in an oven designed to bake 1kg of a loaf? It is very dreary to bake a cake and two breads or even just two at once.Or advise what kind of mixer for kneading (something like a mixer) with a rotating automatic bowl, but without the disease of overheating during operation.

I tried to knead a little more (600 g of buckwheat and wheat flour), a bag of 0.5 ryazhenka, two eggs, 3 tbsp. l of oil. It can't be enough space in the bucket and the kolobok will not form, and he will have nowhere to ride .. Stove for 1 kg. calculated.
And bread kneading, as I understand it, can only be done in a bread maker ...

And bread kneading, as I understand it, can only be done in a bread maker ...

Arkady, bread can be kneaded with both hands and a combine. See for example new recipes Omela, she often kneads with a combine.
In general, you better contact the bread section with this