Dough "Vienna"

strange, when I cooked last time, this was not

Even when beaten with a whisk, it rises, hissing and foaming, 3 times

I'll try again, the first time was delicious

Girls, I also put a dough today, so to speak ... in the evening I will come and I will already be wise to the pies, if nothing happens)
I will quickly make the dough and hunt for the notorious pies or cheesecakes with cottage cheese ... although I have never made the pies myself, only I recently baked Kalach Rozhdestvensky, but it did not work out so beautifully for me (I mean ... I could not weave pigtail (), and so it tastes classy, ​​I didn't even expect it, I just already gain some experience with yeast dough). Instead of milk, I added whey, because it was not in the house, and the dough was not the same in consistency, it was possible to add a little flour, and then it would be super ... well ... okay ... I'm studying

[Svetik_]

Svetik_, we are waiting for the report on the work done ...

Girls, and for the cheesecakes, make a little deepening and sweeten the cottage cheese a little ??? I remember the taste of cheesecakes ... more from the table, I saw how they twisted the dough for buns ... beautiful, the main thing is not to forget to make some fentil. Just kidding ...

[Svetik_]

Svetik_, for the filling I take cottage cheese without excess moisture, add sugar, vanillin and an egg.

Girls, and for the cheesecakes, make a little deepening and sweeten the cottage cheese a little ???

Roll out the bowl and in a glass or cup, with a diameter smaller than the bowl, press down the workpiece and you will have a bowl with a recess and sides, put the filling there. Good luck

Thank you girls !!!! I roughly assumed so, but it was important to listen to yours ...)
Qween, and for pies what kind of jam or jam to choose, probably the one that is thicker so as not to blur?

I have frozen cherries, you can do it with it ..... okay somehow and I'll do something
Thank you

[Svetik_]

Svetik_ , yes, you need jam that is thicker. You can use plastic marmalade, which is sold in stores.

[Qween]

Qween the dough is already being proofed ...... how long does it languish, 1.5-2 hours? And then I looked ... and there is so little dough, maybe this is correct, then it will rise, in 1.5 hours it will be fine, what do you think ??? Or is it more?

[Svetik]

Svetik Better focus on the volume of the dough: how to double and bake

[Qween]

The girls baked yesterday ... well, what can I say, delicious, (today I gnawed a little), but I realized that it takes time for the dough and a lot, but here his catastrophe is not enough, already late in the evening I baked it, divided it into buns and put it in molds ...... I thought that they would rise well on proofing ......... not very, I did not see such results, again by typing ........ if you measure with a probe, what temperature should it be? ?? I had molds from the cupcake, and even so I made a little cheesecakes ....... it didn't work out enough, I still have to repeat everything, but if no one interfered, and so in a hurry

Here are my pictures, I took pictures at night






I tasted it, and mine too .... in general it is very tasty, but I would add sugar more ... and it turned out very little
We need to do more, the buns turned out as needed, but only more dough had to be formed on them, but I did a little bit and as a result, they went up a little

Qween thanks for the support and my first steps to the test ... also what no experience ... I will know what to do next and how

[Svetik_]

And what ... it turned out very well. Svetik_, congratulations!

[poiuytrewq]

poiuytrewq thank you very much, really delicious dough ..... here I got 11 such tiny pieces, not enough, very tasty
I baked under the order of children, buns, such as pies with jam, and simple ones with raisins ... well, in general, in my basket there is such a pretty beauty

[Qween]

Here is my photo report, I have already improved
Qween , girls ... well, how does it look ??? It tastes just stunned, I've already learned

[Svetik_]

Svetik_, 10 points, no doubt about it!

[poiuytrewq]

poiuytrewq thank you very much ... I tried, I put the dough again, I will try to curl buns and make buns ... then I will count ...
Girls you are so well done , you give such help to us armless (this is me about myself, so that no one thinks about himself)

[Svetik_]

Svetik_, I wholeheartedly praise your masterpieces.
Looks very appetizing.

[Qween]

Qween thank you very much!!! I wanted to ask .... so that the buns and buns do not dry out, what should be done ??? I have convection in the oven, they are a little like dried, but not dry, because when you eat, it's nice, and my husband said that the pies are the best, there is jam, and the buns are dry
Can I immediately cover it with a towel, otherwise they just lay in my plate, and then only put them in a bag? How to keep my buns, buns fresh ??? I liked baking them so much, and so did the pies

[Svetik_]

Svetik_ , how many minutes did you bake the buns?

[Qween]

Qween I don’t remember about the minutes, I measured it with a temperature probe, this is how it was over 90C, I’ve already started pulling it out, because 94-96C - I think this is strong for muffin ...... maybe wrong ???

[Svetik_]

Svetik_ , I do not strain myself with a temperature probe when baking buns, etc. Small items need to be baked rather quickly, they are very easy to dry out. For buns (such as in your photo) ~ 12-15 minutes is enough.

PS: I forgot to clarify that I have no temperature probe at all.

[Qween]

Qween yeah, thank you, I understood, so we will bake like this, well, it turns out that in this short time they have a temperature of about 80C, and the pies are already until fully ripe, right ???

[Svetik_]

Svetik_ , for those pies that are in answer # 333, 20 minutes will be enough, maybe a little more.

[Qween]

Qween I understand ..... I will train on the weekend .... the result if I post something

[Qween]

QweenThanks for the nut filling recipe! It couldn't be easier, but deliciously extraordinary. And now I'll put the Viennese dough for the night, I want buns. I hope it works.

________________________ ____________________

Time 05:49, all normal people are fast asleep, and I drink tea with hot buns ...
Many thanks to the author of the theme for the recipe, the buns tasted amazing! Only now I kind of stepped back from the recipe ...
Put the so-called. dough by leaps and bounds saf-moment for baking and decided to sit at the computer a little before going to bed. An hour later I go into the kitchen, and there is such a delicious aroma that I lost my sleep. I walked around and around for about another two hours, and went to fill up the flour. The dough came up instantly (I really helped - I put it in the sink with hot water), after 4 strokes I began to sculpt buns. And only then I remembered that I had put all the eggs in the dough. And with what to lubricate? I always only smeared it with an egg ... I began to think feverishly, but it occurred to me to grease it only with sweet water and sweet strong tea, but there’s no sense in it. Well, let the buns be white, but tasty and fragrant! Great recipe! Everything, I went to sleep ...





Who will bake this recipe for the first time, know: buns in the oven VERY, VERY much increase in volume.

Thank you so much for the Vienna dough recipe !!!
Yesterday I put it overnight with fresh yeast, and today I chewed it three times. As a result, I baked from it after four days. She baked an open apple pie. Very, very tasty !!!! The dough is amazing !!! Only it is enough for a small cake according to the recipe. If you still bake, say, buns or pies, you need to double the recipe. Which I will do next time.
I, you bastard, forgot to photograph my cake, but now there is nothing ...
I'll try to make rolls with poppy seeds or nuts next time.
Thanks again!!!! All good baking and excellent mood !!!

[Qween]

QweenThank you very much for the flavorful dough recipe! The smell is amazing, the taste is too
... only my dough remained liquid-floating, I made it according to the recipe in terms of 3 eggs and additionally added 100 grams of flour ... I don’t want to stop there, in a week I’ll try again to make the dough and form buns, just tell you - add even more flour or reduce milk?

[sparta]

sparta, to health

Sometimes there is such flour from which the dough "floats". Are you sure of its quality?

If I come across a recipe where I have to add more flour than 50 grams, then I then reduce the amount of liquid.I can say that in any case the result will not disappoint you.

ah-ah, Qween, thanks !!!! What dough, what dough! It squeaks at hand
I did it the second time !!! Made a pie with apple halves - sweep a huge baking sheet in a day! :))
THANK YOU!!!

[Qween]

Qween, I understood correctly, you turn on the mode dough 2-3 times in a row? And if you put on sweet bread, only without baking, that is, turn off before baking, and then butcher, what do you think?

[May @]

May @ , you do not need to turn on the "Dough" several times, just once is enough. Then you just have to crumple with your hands. It is also possible to adapt "Sweet bread" without baking. Both options are suitable. As you like best.

My buns are made from this dough.

Delicious and fast. Thank you.

[sky_dream]

sky_dream , to health.
Beautiful buns turned out. Is it almonds on top?

Thank you.
Yes, almonds. On the second day, the buns tasted like Easter cake. I want to put more sugar next time.

[Queenie]

Sometimes there is such flour, from which the dough "floats". Are you sure of its quality?

Queenieare you hinting at me?

When using Makfa flour (Moscow), everything floats in normal proportions. It needs to be taken 20 percent more. It seems to have something to do with the high gluten content.

[Hairpin]

Hairpin, no, I'm not hinting at you.

"The dough is floating" and "excess liquid, or not enough flour" - I think these are different moments.

The second point can be corrected with additional flour, or reduce the amount of water in the future.

And the first moment cannot be corrected in any way.
Earlier (in the USSR), there was often such flour, from which the dough "floated". My mother only baked pancakes with her. More this flour did not "draw out" anything. Even the dough for dumplings "spread" on the table.

And now, you don't know which one, a neighbor brought me flour, "Khutorok", so that I would bake her bread, so I didn't get a bun, instead of 500 grams, I probably poured 700 grams, if not more, and this is a sticky miracle, never formed.

[Qween]

Qween, thank you for the amazing recipe, the dough is super, and the products made from it are very, very tasty! These are my creations from Viennese dough:

[Suslya]

Suslya , I do not take "Khutorok" - I have heard such reviews as yours.

Lyalya X, your buns are very, very tasty. Precisely - creation.

Qween, girls do not tell me, but how much dry yeast do you need to put on a small recipe (2 eggs)?

[Tatjanka_1]

Tatjanka_1, I do not bake with dry yeast, so I cannot give you an exact answer. But one of the girls baked, and as if it worked out. Try 1 tsp. put it, but again it is necessary to put such dry yeast, which will not "die" for such a long period of dough preparation.
Good luck to you

Qween thanks for the answer, I have already added 1.5 tsp. dry yeast (at first I wanted 1 tsp, but I was afraid) I will orient myself when I try. Everything seemed to rise well 3 times and I skimmed over, then added raisins.
But I still have 2 questions at what T ° should I bake (my cupcake's roof cracked, although I sprinkled it 3 times. And what consistency the dough turns out, I had a bit thicker than a pancake.

[Tatjanka_1]

Tatjanka_1, the dough turns out to be very soft, as you wrote. By the end of fermentation, it will stop sticking, but it will remain soft.
I bake a small portion for a maximum of 15-17 minutes at a temperature of 200 degrees. If there are buns, and loosely next to each other, then I bake for 12 minutes. But you have to focus on your oven, they all bake differently.

Qween I just tasted amazing (Easter is like Easter).
The crumb broke off, but it stretches, so good dough structure
But you did not answer me why the roof cracked, I put it on and on. oven at T ° 200, and then made 170 when the top was well browned (my oven is excellent).
Maybe you should have preheated the oven first, and then put the dough?

[Tatjanka_1]

Tatjanka_1, I always put in a hot oven.
And I do not allow a thin crust to form on the product during proofing. Ie.I cover the baking sheet with something so that the dough does not wind.
I bake without steam.
Usually the dough cracks during baking, when the dough has already "grabbed" on top with a crust, but is still growing. He needs a place for this, so the roof is torn.

Qween my dough did not have a crust, I also melted with boiling water.
Everything was fine, and it began to crack somewhere in 15-20 minutes.
I will try next time, heat up the oven, and then add the dough.

Qween I want to tell you that I did great today.
I put the dough in the preheated oven and everything is superb.
Well, JUST A WONDERFUL dough is very suitable for your recipe.
plus for you
here is my creation

I completely forgot, I tried not to leave it overnight today, but immediately kneaded and crumpled it 3 times, it rose better than yesterday, the taste and structure of the crumb are the same.

[Qween]

I'll come to you with "women"! Qween , Chesslovo, if I had not stumbled upon your explanations yesterday, and I would not have done it. So it penetrated me, so vividly it presented itself. It turned out great! It was a little short - here and there there are gaps. Glaze turned out to be not enough for my "women" from 600 grams of flour, but by and large it did not spoil them. I want to ask you. No matter how I watered them with syrup, how it dripped to the bottom, I didn’t roll, even blotted it, sprung up with "women" in it, the syrup soaked only the very crust. That is how it should be? In general, the impression is - gracious "women"! So I thought, I was going to bake cakes in two passes, from different dough. Probably, instead of the second call of Easter cakes, I'll repeat it again. I am so verbose! Well, I want to tell everyone how great it turned out!

Well, people baked such beauty, and I was at Shpilka's house until 2.30, I got up early at dawn, now I've just kneaded the dough ... but I already want to ...