Yeast bulk dough

Yeast bulk dough

Category: Bakery products

Ingredients
Fast acting yeast	1 tsp
Egg	1 PC.
Water	400 ml
Flour	350 g
Sugar	35 g
Salt	1 tsp

Cooking method

• Measuring spoon, no "with a slide"
• Mix all the ingredients for the dough (I do it with a whisk).
• 
• Leave to rise at room temperature for 1-2 hours (depends on yeast and temperature). If in a hurry, put on "yogurt" in a slow cooker. The dough will increase in volume by at least 1.5 times, better by 2 times.
• 
• The dough is called bulk dough, but it can only be poured into large forms. Small volumes, such as in a multi-baker and the like, are easier to fill with a spoon.
• I tried this dough with several filling options. Now I'll just post a photo. As recipes are drawn up with a description of the technological nuances of working with the dough, I will change the photo for links.
• So (everything in the Redmond multipack):
• 1. Sausages in bulk yeast dough in a Redmond multi-baker (panels RAMB-09, RAMB-21).
• 
• 2. Snack sticks (disposal of sausage residues + cheese), panel RAMB-09:
• 3. Snack pies (fried mushrooms, eggs, pickled cucumbers), RAMB-131 panel:
• 
• 4. Apple pies in silicone molds in an electric grill and in AF (Fifanya) and the details
• 
• 5. Belyashi pies with meat (eta-007) and the details.
• 
• 6.

  Liquid yeast pie with potatoes, sauerkraut and mushrooms in a Redmond multi-chamber. (Accomplishment)

• 7.
• Test variant N 2.
• Yeast 1 tsp
• Vegetable oil (I have refined sunflower) 35 g
• Flour 260 g
• Water 400 ml
• Sugar 50 g
• Salt 0.75 tsp
• Mix the ingredients, leave for 30-60 'at room temperature or on the "yogurt" program in a slow cooker.
• This dough is thinner. But I also applied it with a spoon, it's easier that way. Products made from it are so delicate that it is very difficult to remove them from the panel without damaging them (you can probably shake them out, but I have not tried). Very crispy when warm. What happens after cooling down, I cannot say yet.
• Tried fillings options:
• 1. Sausages in dough, panel RAMB-09:
• 
• 2. Sticks with plum, panel RAMB-09:
• 
• 3. Liquid yeast pies with plum filling in the Redmond multi-chamber (panel "kurabiye" RAMB-131)
• 
• 4.Liquid yeast pie with potatoes and fried mushrooms... (In the dough 350 g of flour):
• 
• I do not give this option as the main one, because with some fillings (sausages, plums), when baking, voids are formed inside the pie. This does not affect the taste in any way, because the filling / dough ratio remains the same, but it can affect the aesthetic strings.
• And, of course, nothing prevents you from adjusting the thickness of the flour dough in accordance with your preferences.

The dish is designed for

Many (at least 50-60 sticks in the RAMB-09 panel; about 20-25 pcs. In the RAMB-21 panel)

Time for preparing:

Baking: 4-5 'per tab

Cooking program:

Multibaker Redmond

To bookmarks!

Sounds categorical - like a diagnosis
Dina, don't scare me! and thanks for your attention to the recipe

[Accomplishment]

Accomplishment, Elena, an interesting recipe.
Thank you!

Also add to bookmarks.
And you pour the dough up to half (impose), and in the middle of the filling? Or do you immediately mix the filling into the dough?

Oh, what is happening, Lenus, we waited.
And eta-007, Svetik, then where did you go to sleep? It means she sent me to the store for sausages, but she herself will miss everything

Lenok, what if you stir up the dough in the bread maker? What is so hour, what is so. But do not get dirty?

Thank you friend! Tomorrow is mine with whites in burgers! By chance they were lucky!

Light, I didn't even think about HP. Actually, it says something ... Can I be completely bad?
You don't need to knead it, it's like pancakes - stir it and you're done.If you try, tell me later how it is ...

Don't wait with the whites, otherwise I may not be able to resist myself. Recipe Experiments Continue

Flax, and in a slow cooker, how many minutes on yogurt? Also half an hour? I have never done that.

I have never done that.

Me too. Until you pinned me to the wall with this test And it’s good for us at home. And since I was kneading the dough in a pan from a multi (small, redmond 01), I shoved it into the cartoon without any special thoughts and turned it on to "yogurt" (the biologist's reflex worked).
In short, the warmer (within reason), the faster the yeast will ferment, the faster you start baking!

On a palchasha?

Yes, approximately!

although with t. sp. economic and biological expediency, you can turn off the program after 15 minutes, and leave the dough in a closed multitask, like in a thermos.

And you pour the dough up to half (impose), and in the middle of the filling? Or do you immediately mix the filling into the dough?

Lena, I'm sorry, I missed it!
Yes, dough-filling-dough. There are nuances - I will describe on specific panels / fillings for the cartoon in the near future. I mixed it only for "snack sticks" so to speak and solely for the purpose of disposing of cuttings of sausages (my husband bought the wrong ones. Those that I buy fit perfectly into the "sticks" (I cut, of course)!

[Accomplishment]

Accomplishment, Elena, interesting dough Bye to bookmarks

[Accomplishment]

Accomplishment, Linen! I read everything. Do you snap a cartoon? How does this -1 dough grow when baked? In order for my future WHITES to be baked, you need to guess the proportions of the dough-meat.

How does this -1 dough grow when baked?

How does it grow, how does it grow? (Boo Boo Boo...)
By leaps and bounds, how else ?! And it grows before our eyes! So you need to move the handles intensively!
I do not snap! I close it with pressure so that the panels are pressed down, I let go and do not snap into place.

In order for my future WHITES to be baked, you need to guess the proportions of the dough-meat.

Svetik, right now my sneakers will die of laughter Beatles she fried for 5 'and was not afraid that they would not fry, but here whites suddenly they decided to go on strike!
What is there to guess "take more, throw on distribute as much as possible over the area, but do not reach the edges by 5-7 mm!

I close it with pressure so that the panels are pressed down

I'm going to bake burgers! Than it will be pressed down there! Well it is liquid! You can't pile up a mountain!

Why don’t you heap something? "Learn the materiel". In the same place ... as her .. Ah! Gliadin and Glutenin. Gluten your way. Let not a hill, but at least a small pea ...

Gliadin and Glutenin.

Obscene expressions on the site are not welcome and are removed first. I'll try to bake with a mountain!

[Light]

I'll try to bake with a mountain!

Without fanaticism! (I'm talking about the size of the mountain).



Light, Albina, thank you for your attention to the recipe!

[Accomplishment]

Accomplishment, Elena! : rose: A very tempting dough: all sorts of fantasies immediately got into my head using such a dough: girl-th: Thank you for such an unusual recipe! : Friends: I will definitely use it as needed, but for now I will take it to the bins

Tatyana, fantasies are super! Considering that the emergence of this recipe is inextricably linked with someone's fantasies about whites in a multi-baker!
Embody and share !!! (Or at least just share. Someone will embody the thread suddenly!)



Good afternoon everyone!
Forced to apologize for unintentional misinformation
I have been using the same dry yeast for a very long time. Yeast, apparently, is very reactive, because in all recipes for bread and dough, I always subtract their amount. And I have been doing it for so long that almost automatically!
And then I ran out of them, I had to buy high-speed ones at the nearest SafMoment store. So it turned out that this yeast needs more time. After an hour, the dough is just starting to bubble, after about 1.40 you can bake. I correct it in the recipe.
I will check how SafMoment reacts to the "yogurt" program in a multicooker, and I will also add additions to the recipe!

Lenochka is grateful for the wonderful recipe for the dough.

While it is cooling down, but even so it is clear that the porosity is good, the pie has risen
Apple pie, closed.

I don't have a multi-baker, and I won't buy. I ordered any silicone molds according to the size of the grill plates, so while I will bake. Save space in the kitchen

Remains in AF

Anya, this is creativity !!! I'm talking about grilled molds! Super! And the airfryer!
Thank you for making us happy !!!
Now I'm waiting for impressions not about the form, but about the content!

I ate the one that baked in one face in AF, a very tasty dough, suitable for almost any filling. Thank you, I will repeat, now with meat

Anh, tell me, how did you lay the apples on it? This is inconvenient - to level the liquid filling? This is what stops me from trying some cake out of it!

[Accomplishment]

Accomplishment, Len, come to me for YOU. It unfolds normally, it has receded a bit from the edge, nothing has flowed and the filling does not shine through when turned upside down. Spread it out with a spoon, slowly. A layer of about 1 cm turned out, then the top layer is the same. But it's all the same in the form, that is, the sides. But just on a baking sheet, I think it will spread
Yes, and crumbled the apples on the Gigante and quenched them a little with plums. butter, sugar + a bit of starch to thicken, like in your filling with plums

Flax, banged a review in sausages, will have to be repeated here too! The dough is so healthy that if you put out 50 more shades of this dough, I'll write you a thank you in each one! For whites (rather pies), I reduced the amount of sugar to 1 tbsp. Spoons. Knead in HP. Min. 15. Then she turned it off and waited for 1 hour until it rises. She baked in a multi-parlor on burgers.

Section photo:



and serving option

I liked the dough recipe very much. THANK YOU!

[Fifanya]

Fifanya, Anya, eta-007, Svetik,

send me, pzhlst, inactive links (for example, erase url at the beginning of the link) to your photos. I want to insert into the recipe, with your permission, of course! ... Here or LS).
Or is it possible to do it somehow differently? 🔗

Svetik, I'm at home in passing today, a busy weekend. Tomorrow I will praise and scold you!
P.S. Curd waffles are ready to turn into a recipe. Time left to carve out.

[Elena]

Elena, a very interesting recipe, I'll take it to your bookmarks. And completely without sugar or did you try to reduce it strongly? Will it strongly affect the rise?

[Mandraik Ludmila]

Mandraik Ludmila, Luda, I have not tried it, because I like the sweetish dough in pies. But Svetlana here reduced to 1 tbsp. L. did not seem to complain. But we did not discuss the rate of ascent. Perhaps it will wander a little longer ...

[Elena]

Elena, yeah, thanks, I'll try, pies with hottsa cabbage, I usually bake on 1 grade flour. Then unsubscribe, take a photo

I'm waiting! Very interesting, I haven't tried the first grade in this test. Although I bake bread from it!

I have my report ... in general, throw your slippers at me, but as always, I cannot live without experiments. In the dough, almost according to the recipe, I reduced the sugar to 1 tablespoon on 1st grade flour. and added 0.5 tsp psyllium
With cabbage, I had to wait, we have a thaw and my minced meat on the veranda thawed, I had to urgently dispose of it. Besides, now there is a butter dish ... And I decided to bake something like whitewash on my pancake maker.
Minced meat fried in a dry skillet (without any oil). My pancake maker is coated, so I baked it without butter.
Poured into a pancake maker and put minced meat on top,


then turned over and fried on the other side.


As a result, we got either whites or pancakes with a bake. Minced meat was not enough for all the dough and I made some sausages in the dough


It, of course, did not turn out very neatly, but delicious

[Buttercup]

Buttercup, Lud, pancakes finally in the subject, the butter dish!
And your sausages are straight naturally "pigs in blankets" (pigs in blankets) turned out.
And there are no cutters, by chance? It’s interesting. Reduced sugar?



And where did you fry the sausages in the dough? They turned out to be of some interesting shape!

Reduced sugar?

Yes, sugar 1 tbsp. l.without top

And where did you fry the sausages in the dough?

In the same place, she fried, according to the same scheme, poured the dough, laid out the sausages on top, let them grab and fry them from below, turned them over, and here, after the overturn, she pressed each sausage from the sides with dough, using a silicone spatula from one side and a fork from the other , they quickly grab and fry already freely
Razzik something like this:


Sori for the quality, it's already night and therefore the lighting is not very good, besides, the site coarsens the photo

sausages in dough

Sausages look like poodle pugs

Oh, what an interesting dough I found by chance! And it's easy to knead, and a lot of cooking options have already been given. Has anyone baked it in the oven? I want to do it with my son, but the conditions there are not like in my kitchen, they are Spartan there, but there is an oven. I will remove the handle from the frying pan - here's a baking dish! Inside the mincemeat with fried onions ... To make it look like a pie ...

Katya, hello!
I didn't bake in the oven, I baked in the cousin, with potatoes. Now I will try to find my message.
Then the cake turned out to be amazingly delicious - I myself do not know what the reason is.

Well, here, I found my old message with a potato pie from this dough in the cousin here.

And besides, I'm not at home with the children now, but at my sister's, - here I baked an apple pie in the oven:

He is quite so rosy to himself. Was.

Details: baking sheet 24x36 cm, amount of dough from this recipe Liquid yeast pie with potatoes, sauerkraut and mushrooms in a Redmond multi-chamber, apples in peeled form 1100 g. Divided the dough for the bottom and top by eye in half.
Still, in comparison with the usual dough, there is less hassle: it fits quickly enough, there is no need to roll it out.
I’m going to portray a pie with potatoes, otherwise my younger children eat raw apples, but you see, they don’t eat pies with apples. Me too, raw foodists 🤪!

[Accomplishment]

Accomplishment, thanks for the clarifications !

You haven't been seen for a long time. Hope everything is okay.

[Ekaterina2]

Ekaterina2,

Katya, we seem to have switched to you? If not, I beg your pardon! In general, I recognize a teaching habit, right?
And I try to spend as little time as possible at home with three children in the summer. Therefore, we are on all kinds of trips in the summer. So it's okay! I am not at home yet - at my parents. But soon, soon the school year, you will have to return

[Elena]

Elena, thank you very much for the recipe. Before that I made pies in a pizza and grill socket. The best option for pies turned out to be a triangle socket.

[Accomplishment]

Accomplishment, Lenochka, thanks for the recipe, as lazy as I love!
Please tell me, is it possible to bake such a dough in a sandwich maker, for example, with potatoes?
Or is it better to have a big pie, I don't have a multi-baker, there is only a sandwich maker and a muffin maker (but it's tiny at all) ...

socket-triangles

Is it like in a sandwich maker or are they deeper?

[Aneks]

Aneks, Anna, thanks for the tip! I haven’t come in for a long time, I just saw it!
Trishka, Ksyusha, from this dough it is more convenient to bake in small tins, especially in round ones. That is, you can probably try it in a muffin maker. In "sandwiches" you will fill the corners with dough, and then with the filling. But if you are not oppressed by the fact that the shape of the finished pies is not ideal, then it is possible in a sandwich one. Spit the dough in the center, then the filling, then the dough again; and there - how it will creep away.

[Accomplishment]

Accomplishment, Lenochka, thank you!
Boom to try, then.