The dough is just awesome rich!

[Quote: YULIANA77 from Today at 07:26 AM]

Quote: YULIANA77 from Today at 07:26 AM

Is it possible to replace sour cream and water with milk in total?

Easy !!!

Hello! Have you already replaced it? If so, in what proportions? And how did it happen, it seems? And then I also have doubts about the equivalence of replacement: after all, a fermented milk product, probably, gives some additional characteristics to the test.
I don't have sour milk at home now (I used it all up yesterday), but I would like to try to knead some thread of buns from this dough.

[variety]

variety, replaced, took a glass, 250 gr. milk ...

My eaters did not notice the difference ...

[Crochet]

Crochet, thanks, I'll have to try.

Thank you very much for the recipe, dare everyone in the moment))))
Kneading the dough in HP moulinex uno, baked in the oven for 28 liters (top, bottom plus convection for 15 minutes)

Quote: YULIANA77 from Today at 07:26 [/ size] [/ b] Hello! Have you already replaced it? If so, in what proportions? And how did it happen, it seems? And then I also have doubts about the equivalence of replacement: after all, a fermented milk product, probably, gives some additional characteristics to the test.
I don't have sour milk at home now (I used it all up yesterday), but I would like to try to knead some thread of buns from this dough.
[/ quote

HELLO ! YES REPLACED! I just changed the amount of liquid a little to an equivalent one ... that's 100 ml of water. I added 90 and 2-3 tbsp. l. sour cream ... and it turned out super! soft and on the second day was

Hello, first of all, thanks for the recipe! Secondly, I want to share my recipe, which I slightly corrected.
1.water-450 ml
2. raw yeast - 20 grams
3. sunflower oil - 6 tbsp. spoons.
4. flour - 4 1/4 cups.
sugar -6 tbsp. spoons.
salt - 1. the spoon.
The first batch was done strictly according to the original recipe - everyone liked it, the only thing that confused me was the heavy dough. The second time I decided to change it. And, to be honest, there was no milk or sour cream at home, I decided to take a chance and do it just on the water. Happened! The next time there were no eggs yet, and the family persistently asked to "chew" the sweet. Replaced eggs with water (50 ml in the recipe). That's all. Yesterday I baked my "cook's crown" for my children, dare, my husband got a piece. Today my bread maker is working again, kneading the dough for the joy of the children!

[bruhenberg]

bruhenberg, in my opinion, you got a completely different dough. This dough is not a bakery dough, but rather a bread dough. You can decorate it with your own recipe, like sweet bread, for example! And you will have your own recipe on the form

I read all 28 pages and found no recalculation for live yeast, or even dry yeast in grams, so that later to count live yeast. Everything is in teaspoons ... ((((Has anyone made this dough in terms of SvetikS on live yeast? I found advice in the middle of the topic that you need 25 grams per 540 grams of flour. Isn't it too much?

[june1971]

june1971, In any recipe it is easy to calculate: dry / fresh = 1/3.

Thank you. Only I do not know how to measure live yeast with teaspoons. (((

Okay, let's think of a thread, some hotcakes. )))

[Yulenka]

Yulenka, catch your help:

Amount / weight correspondence table between dry yeast and fresh yeast

Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

If something is not clear, ask ...

[june1971]

june1971, yes, only the author can clarify this

Wow! Inna, THANKS !!! The most valuable cheat sheet for a "teapot"! And I have already kneaded, but a little more yeast than on the plate, as it turns out, I put in. ))) Well, it doesn't matter, but I certainly won't be mistaken anymore!

Thanks for the recipe)) I was looking for something tasty and tasty. I will definitely try and unsubscribe))

Another thanks to the piggy bank, the dough is wonderful!
A question arose, I really wanted to make bread from rolls in a bread maker, I divided the dough into 4 parts, greased it with melted butter, poured sugar, wrapped it, folded it, and distanced it. The bread grew under the lid of the bread machine, but there were no rolls inside, all in one layer, what did you do wrong? On the previous page, lisa567 is so beautiful!

In the absence of HP at hand today, I had to knead it with my hands, it also turned out a gorgeous dough, baked sausages in the dough and pies with jam.
"Lose weight" for the holidays is called.

[Yulenka]

Yulenka, catch your help:

Amount / weight correspondence table between dry yeast and fresh yeast

Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

If something is not clear, ask ...

And I want this dough ...

[Sweetheart]

Sweetheart, Thanks GREAT! for such a delicious dough! I have been using it for several years! I copied it into the cherished notebook, and then for a long time I could not remember whose recipe to bring a well-deserved thank you! Naturally, over the years, I have adjusted it to my flour and the amount convenient for me. And she also adapted the technology from Vera's Easter test from jazkuk to it. 5 days ago I baked a lot of buns and pies for distribution and left to eat ourselves, they are still soft! Of course, with proper storage (covered with a towel and wrapped in a bag). The biggest compliment for me was when my husband's employees asked for the recipe for "my" dough. Thanks again!

Sweet, thank you very much for the dough! Mine really needed this 😍! My husband was completely fascinated by the pies from a small establishment next to our favorite theater (heh! It's very likely that we also liked the theater, not without the help of their finest pies). And, of course, I wanted to repeat their masterpiece pies. And, in my opinion, your dough is very, very similar! Thanks again!!!

Good day!
Has anyone made that dough without using a bread machine? In what order should the products be mixed?

[vesna04]

vesna04, here, somewhere in the same Temka, one of the girls already wrote the kneading procedure by hand. Leaf through the Temko.

The dough is just a fairy tale, airy, light, baked pies with thawed strawberries and cherries, very tasty, thanks for the wonderful recipe, I will bake when I want sweet pies (this does not happen often).

Baked for a long time ... I want to brag ... the dough is really awesome. Ready-to-use store filling, poppy seed with candied fruits.

How many layers are there?

4 like, I did it for the first time, I don’t like to mess with yeast, but this is some kind of pleasant, soft, Super!

cheat layers
I'll make the filling myself

Good day everyone! Girls, we need your help.
Already 2 times I make the dough according to this recipe. The dough does not fill well in the bread maker. More precisely, it practically does not rise. In the oven, the buns have risen a little, they taste until fresh, very tasty, but the next morning they become just wooden and the bottom of the buns is like a sole Tell me what I'm doing wrong, or is this a feature of my oven? The dough is strictly according to the Svetika C recipe from the first page, molding, proofing for 30-40 minutes, baking for 20 minutes at 190 * I don't know what to do tomorrow I'll try again.

[vikto_riya]

vikto_riya, try changing yeast, I don't know how to help anymore

Yesterday I made it with other yeast and didn't add raisins to the dough. Everything worked out great. The dough rose excellently, the buns are fluffy. It turns out that it was in yeast. Thank you.

[vikto_riya]

vikto_riya, with what yeast was done before and after? Note so to speak

[vikto_riya]

vikto_riya, with what yeast was done before and after? Note so to speak

first used dry yeast, Voronezh, after unsuccessful attempts changed to Saf Moment. Tomorrow I will try with fresh, pressed ones.
Do not tell me how to insert a photo, otherwise I'm new here, I just can't find it.

[Victoria]

how to insert a photo,

Victoria, here here

Thank you

[Sweetheart]

Sweetheart, I am dragging a huge gratitude! I literally accidentally clicked on your recipe (at the bottom it gives out "similar recipes") and I've been baking "ON BIS" buns for the second day



And many more thanks for the frosting-syrup milk-butter-sugar! I highly recommend it to everyone - it's easy to cook, it's super easy to remember the quantities and the baked goods are delicious!

[Sweetheart]

Sweetheart , can you tell us more about the syrup? Where to find it? As I found out about this dough, I bake myself almost every day. Now let's try with syrup.

[Sweetheart]

Sweetheart , can you tell us more about the syrup? Where to find it?

At the end of point 2) MEDIUM-WISE option:

while he is baking, I make the glaze: 50 grams of butter +1/5 cup of milk +1/2 cup of sugar I melt in the microwave and generously grease the finished rue.

[Lera-7]

Lera-7Thank you. Let's try

Divine dough! Soft, plastic, you don't even need flour - it doesn't stick to your hands or the table! Delicious, sweet and airy!

Made with sweet cottage cheese and raisins

I want to share my experience and listen to advice. I baked buns with raisins for the first time. There was an experience with pies, but with a different test. I'm just learning and getting used to my oven. All my baked goods stick to the paper, even if the paper is soaked in oil, so I bake on a silicone mat.
So, I took the calculation for 2 eggs, where flour is 540 gr. Panasonic mixed the main one with raisins on the program. The dough turned out to be sticky (but I have a silicone rolling mat, and I greased my hands with sunflower oil, I did it) and did not want to stretch into a sausage at all. Is this so necessary? I puffed for a long time, stretched and held the awning shaking. Somehow she reached the desired length (in parts, of course) and formed 20 buns. We stood on the proofer for 40 minutes, then in the oven for 20 minutes at a rate of 20 grams, at the end I reduced it. for she saw that the bottom was burning.
It tasted like ordinary rolls, I still did not understand whether I would do it again. Torments the question with the non-stickiness of the test. I want to find a problem-free option. I am unlikely to improve my baking skills.
Oh yes. What if I want to have a filling. As I stretch this dough on a piece of apple, it is not rollable.

[tascha]

did not want to stretch into a sausage at all.

tascha, I'm not special at all, but I think that the dough was probably cool. In my opinion, the butter dough should be soft, you don't need to bring it to the bun, like wheat bread. It's my opinion. let's listen to the girls ...

[tascha]

cool dough probably was

tascha, I completely agree with Olga. The dough for this recipe is soft and pleasant, but for example I add another 15 ml plus to the liquid ...

Also, if the dough "resists" and does not want to be stretched into the sausage at all, put it, let it rest for 10 minutes under a film or a towel so that the gluten fibers relax ... And why are you stretching it into a sausage at all? When I shape the buns, I just take the dough, cut it quickly with a dough scraper using the workpiece scales (40 grams each, for example) and shape ... But maybe I'm wrong and I need this sausage ...

I strongly advise you to watch the video of how Irina Khlebnikova works with the test, for example ... Just watch the molding (but I don't impose it at all, I just want to help)

I hope it helped with advice. Good luck!

[tascha]

tascha, I drew attention to your message, and the thought occurred to me that, in order to get a sausage, do the dough according to the principle of forming a baguette. Look on the internet how a baguette is formed. It's very simple and fast. As a result, you can get a colasque of almost any thickness, and it will not tend to return to its original shape. Now I cannot give a link, I am not at home. Good luck!

Torments the question with the non-stickiness of the test. I want to find a problem-free option. I am unlikely to improve my baking skills.
Oh yes. What if I want to have a filling. As I stretch this dough on a piece of apple, it is not rollable.

Everything will work out! Necessarily! After all, you just started, and there are already so many conclusions and experience. Everyone starts with trial and error
Have you read the "Kolobok Rule" by Admin on this forum? It helped me a lot personally. I learned from Admin that you don't have to report flour at first; it is not necessary to immediately pour in fats (oil), so that at first the gluten from the liquid swells, "works", otherwise it will be clogged with fat. I understand that I want to load everything into the bread maker at once and forget for a couple of hours, let me knead it. However, such manual control allowed me to get an excellent dough, I understood what I was striving for.
Unfinished flour is not a mistake, on the contrary, when the dough is parted twice, it becomes clear whether it is necessary to add flour and it remains possible to dust and roll the dough in flour.
I also have doubts about the quality of your flour. It happens that the flour is either very dry or raw, but we are all according to the recipe, as a result, the balance "flour-water" is disturbed. So you couldn't fix the dough. And if we measure the amount of flour according to the recipe in a separate container, but we do not add about 70 grams to the bucket and observe, then everything will become clear. I will not rewrite the recommendations of the Admin, she described everything in great detail with pictures. Read, what if it comes in handy?

I assure you, soon you will start bragging about such masterpieces. Here on the forum there are a lot of wonderful recipes for yeast dough. Go for it! Everything will work out!

Girls, what a beauty you get! I also want to try to make such a dough, only I don't have a bread machine yet. And without it, will it be possible to knead it in a combine?

[anavi]

anavi, Rada-dms, Tanya-FanyaGirls, I specially bought a bread maker so that she would do everything for me. I hear that after kneading (after all, it works for more than 2 hours), it calms down, apparently giving time for rest, proofing. The dough for pies, for example, was really fluffy (although still difficult to give). And here the rolls turned out, I don't even know how to say. Immediately after baking (an hour later) - nothing, and the next day - dry, tasteless. Saf-moment yeast is usual, everything is strictly measured out. Maybe raisins are interfering with the process? After all, not everyone who unsubscribed in this thread is tracking the batch.
I don't need super-tasty baked goods, just ordinary buns that you can eat for two or three days. These rolls just lowered me below the plinth in their self-esteem. But thanks for your support !!!
I'll buy a dough scraper, otherwise I have a dough knife that was sold with the Ikeev rug. I could not wield it, I took an ordinary knife.
I’ll ask about molding baguettes on the Internet.
Yes, falconry flour, I bake ordinary white bread from it in a bread maker, it seems okay, I like it, I don't track anything (

Well, if you already have experience in baking, then you are not new to this business.
Everyone has some minor failures with the test, can you try again?

[Sweetheart]

Sweetheart, I am also very grateful to you for such an amazing and simple recipe !!! I followed the recipe, added gaps only in reducing the amount of all components exactly by half. The dough was kneaded by a bread maker, then put on the second proofing in the microwave (slightly warmed up), after 40 minutes cut with a roll, a little distance and into the oven !!! SUPERB and GREAT !!!!! THANK YOU!!!

And did anyone bake pies according to this recipe and https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=18396.0
How is the dough in comparison? It's just that the second recipe has already been tested by me, there were no misfires. And then I accidentally stumbled upon an awesome dough - I want to try it, but many write that the dough cannot be rolled out, since it is too sticky. Thank you if anyone can compare.