Dough and methods for its preparation. Questions and answers.

[ABOUT TYPES OF Dough AND METHODS OF ITS PREPARATION]

ABOUT TYPES OF Dough AND METHODS OF ITS PREPARATION

Information for this topic is taken from Ilya Lazerson's book "Cooking Without Cookbooks"
This topic offers the following types of test:

1. Yeast dough for bread, pies, pies. (see a separate topic in the Section "Bread is the head of everything".
2. Pizza dough
3. Yeast dough for fritters
4. DOUGH FOR PANCAKES AND PANCAKES
5. FRESH DOUGH FOR PIES AND PIES
6. SAND DOUGH
7. COOKED Dough
8. Puff pastry
9. BISCUIT DOUGH
10. AIR TEST (MERENGA)
11. Waffle dough
12. Dough for dumplings and dumplings
13. CLAR
14. BAKING FOR HOME NOODLES (from the Vinogradov cookbook)

2. Pizza dough

Pizza dough is prepared from a ratio of 600 ml of water and 4 tbsp. tablespoons of olive oil per 1 kg of flour. Fresh yeast is taken 3% by weight of flour, dry - 1%, salt - no more than 2 teaspoons per 1 kg of flour. You can remember another ratio - flour: water in a ratio of 3: 1 by volume. Usually, you can build on this norm: 3 glasses of flour, 1 glass of water, 1 tbsp. spoon of olive oil, a little salt, 2 teaspoons of dry yeast.

Ingredient By weight By volume
Flour 1 kg 3 cups
Water 600 ml 1 glass
Olive oil 40 g 1 tbsp. the spoon
Yeast 3% by weight of flour 2 tsp dry
Salt Not more than 2 tsp 1 tsp

The yeast is diluted in a portion of water and the dough is kneaded in the same way as for ordinary yeast dough. They put it in a warm place, the dough wanders, after an hour and a half it is kneaded and allowed to come up again. Then they roll out into a round or some other form of a cake (pizza does not have to be round at all, it can have the shape of your baking sheet), which is slightly thicker at the edges (5-6 mm), and in the middle - 3 mm.

3. Yeast dough for fritters

Pancakes, for those who do not know, are thick pancakes baked in a frying pan, usually the size of a tea saucer or slightly smaller. They are usually eaten with sour cream, jam, honey, and in general with something sweet. A lot of muffins are not put into the pancake dough, so it is prepared in a safe way. Regarding the ratio of flour to liquid, one thing should be remembered: there is 2 times more flour than water. Sugar can be added to taste, on average 1-2 tbsp. spoons per 1 kg of flour, eggs - 1-2 pcs., fresh yeast 30 g (10 g dry). Salt is especially worth mentioning - it is put significantly more than in the previously described types of dough, a special balance of salt and sugar is important in pancakes, therefore at least one and a half teaspoons of salt should be put on 1 kg of flour. The dough should ferment for an hour and a half, after which you need to be ready to bake the pancakes.
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[4. DOUGH FOR PANCAKES AND PANCAKES]

Continuation of the topic ...

4. DOUGH FOR PANCAKES AND PANCAKES

The pancake dough should be noticeably thinner than the pancake dough. The amount of liquid in relation to flour is determined by a factor of 1.7, that is, 1.7 liters of liquid are taken for 1 kg of flour. You can approach it differently - knowing that about 150 g of flour or 250 g of water (milk) is included in a 250 ml glass, you can divide 250 by 150 to get about 1.7. Is it clear where I am going? And to the fact that you can remember the ratio of flour and liquid for pancakes differently: take the SAME amount of liquid and flour BY VOLUME, that is, for each glass of flour a glass of liquid. Sugar and eggs, returning to a kilogram of flour - like for pancakes. Melted butter is added to the pancake dough at the rate of 50-100 g per 1 kg of flour, the dough turns out to be more rich, so the amount of yeast should be greater than for pancakes - about 45 g. The pancake dough should ferment longer than the pancake dough. therefore, when the dough has fermented for 1-1.5 hours, it is stirred and left to ferment again for another 45 minutes, and only after that pancakes can be baked (note - bake, not fry, because historically pancakes were baked in a Russian oven , and now, despite the use of a frying pan, it is customary to say the same).
One cannot but say about buckwheat pancakes.Many books recommend simply taking buckwheat flour, making a dough based on it, as if it were wheat flour, and baking pancakes. The authors of such books can be entrusted with only one kitchen operation - washing the dishes, but in no case should they be allowed to eat. If you use buckwheat flour, then only in a mixture with wheat (approximately 1: 1) with the obligatory brewing of buckwheat flour with boiling water. If this is not done, the pancakes will be "rubbery" and you will not feel the taste of buckwheat in ready-made pancakes. But the most successful buckwheat pancakes are obtained by using cooled buckwheat porridge-spread (better from buckwheat). To prepare the dough, you need to mix the same volumes of such buckwheat porridge and milk and for each liter of the resulting mixture add 4 eggs, half a glass of sugar, 100 g of melted butter, 20 g of dry yeast, and pour in enough flour so that the dough has a consistency like thick sour cream. Then - fermentation of the dough and baking pancakes.
Pancakes are a separate topic. This is not just a diminutive term for professionals. Pancakes differ from pancakes in that they are very thin and most often they are made from yeast-free dough, and it must be quite liquid. Due to the peculiarities of the consistency of pancakes, they are often stuffed - after all, they are thin and it is convenient to wrap something in them. In order to bake really thin pancakes, it is important to "find" the right dough consistency.
To be continued...

[5. FRESH DOUGH FOR PIES AND PIES]

Continuation of the topic ...

5. FRESH DOUGH FOR PIES AND PIES

This dough is made from flour, butter or margarine, sour cream, eggs, sugar, salt and water. Note - no yeast, no soda. The main ingredients are flour and oil, their ratio is as follows - oil is 4 times less than flour. Butter needs a special approach: before preparing the dough, it must be cut into small pieces and kneaded with a wet rolling pin. At the same time, it must remain sufficiently cold - otherwise the dough will turn out to be greasy to the touch. Sour cream - half as much as butter.
For 1 kg of flour: 4-5 eggs, 1/2 cup sugar, 1 tsp salt, 125 g sour cream, 250 g butter, as much water as butter.
The dough must be prepared quickly (it cannot be kneaded for a long time, otherwise the dough turns out to be "tight", the products made from such dough are not crumbly enough), preferably in a mixer - first mix the flour and butter, then add all the remaining ingredients. Before use, the dough should be kept in the refrigerator for at least 1 hour - the chilled dough rolls out easier without sticking to the table. The recommended baking temperature is 180 ° C.
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[6. SAND DOUGH]

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6. SAND DOUGH

Domestic flour, being "weak", is very suitable for making shortbread dough. The essence of this test is well reflected in its name - products made from it, subject to a number of rules, are crumbly. Ratios of ingredients relative to flour:
Option 1. The ratio of flour and butter is 1: 1, eggs are not added, sugar is 4 times less than butter. This dough is used for small pastries, cakes and pies.
Option 2. The ratio of flour and butter is 3: 2, for every 250 g of flour, 1 egg is placed, sugar - the same as butter. This dough is mainly used for baked goods and pies.
Option 3. The ratio of flour and butter is 2: 1, for every 250 g of flour, 1 egg is placed, sugar - the same as butter. This dough is mainly used for small baked goods.
In each option, salt is provided, quite a bit - 1 hour. spoon for 1 kg of flour. Baking powder in shortcrust pastry, in principle, can not be added, since there is always water in the oil, it evaporates during baking and loosens the dough. But to guarantee success, it is still better to put baking powder in the amount of 1 teaspoon for 3/4 kg of flour. The kneading technique is as follows: quickly mix pieces of not very cold butter with sugar and salt, add eggs and flour mixed with baking powder. This dough cannot be kneaded for a long time - its "sandiness" will be bad.I would like to draw your attention to one fundamental point: most cookbooks recommend not mixing butter with sugar, but (attention!) - RUB with it. Do you feel the difference? For this I would deprive the authors of those books for their whole life! Here is a gross mistake, because un-ground sugar crystals in many ways determine the "sandiness" of the dough. The situation is similar with baking powder (baking soda) - many sources recommend extinguishing baking soda with acid. In this case, I will not be so cruel towards people who reproduce this recommendation, I will only note that I am opposed to contact of soda with acid outside the test. When baking products, soda begins to "work" well without being pre-extinguished and, in my opinion, does it more efficiently than slaked soda. If possible, add grated lemon or orange zest to shortbread dough - this never hurts.
Before use, the dough must be cooled in the same way as before. There are big discrepancies in the recommended baking temperature for shortcrust pastry products. The oven temperature should be at least 200 ° C, ideally 220 ° C.
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[7. BREADED DOUGH]

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7. BREADED DOUGH

The peculiarity of this test is that when baking products from it, a cavity forms inside, which we successfully use, filling it with cream through a syringe, resulting in our favorite eclairs. In describing the ratio of ingredients, I will not tie their quantities to 1 kg
flour as I did earlier. I will acquaint you with a more successful, in my opinion, method of memorizing ratios.
So: a glass, a glass, half a pack, four. It's simple: a glass of water, a glass of flour, half a pack (125 g) of butter, 4 eggs, 1/2 teaspoon of salt. Not hard to remember, isn't it?
The cooking technique is as follows: put oil and salt in a saucepan with water, bring to a boil, add flour and, without removing from heating, stir vigorously until the dough ceases to lag behind the walls of the pan and turns into a lump. Then the dough needs to be cooled a little and eggs are added one by one. If you use a mixer to mix the eggs, then you can add the eggs all at once, and if you mix with your hands, it is better to add one at a time - this is more convenient and easier. This is also reasonable because often, due to the properties of the flour (and the size of the eggs, by the way), the last egg does not need to be added, here the consistency of the dough is the criterion. It should resemble thick sour cream. This comparison is very vague, but a better one has not yet been born. You can make a test - put a little dough on a plate with a teaspoon: it should not spread, but it should not be too dense. So with the addition of the fourth egg, you need to be careful. Another argument against using a mixer for mixing eggs is the prospect of "tightening" the dough, that is, stirring it too intensively (the motor works, and not ourselves), which has a negative effect on the dough's ability to fit well during baking.
The dough is deposited from a pastry bag, if eclairs are being prepared, on a greased baking sheet, or spread with a spoon in slices the size of a hazelnut if profiteroles are being prepared, or larger if small products are prepared with cream or non-dessert fillings (cheese, pate, etc.). The sheet should not be oiled abundantly - excess fat contributes to the formation of cracks in the lower crust. Medium-sized products are baked for 30-35 minutes at a temperature of 200-220 ° C, and in the last 5-10 minutes the temperature should be reduced to 150 ° C for the products to dry out.
Ingredient By volume
Flour 1 glass
Water 1 glass
Butter 1/2 pack (125 g)
Eggs At least 3 w
Salt 1/2 tsp
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[8. Puff pastry]

Continuation of the topic ...

8. Puff pastry

Flour for making puff pastry should be "strong", but even if it is "weak", like domestic, you should not despair - add salt in a certain amount to such a dough. It has a beneficial effect on its gluten.The acid added when kneading the dough also has a beneficial effect - it is always added, no matter how "strong" the flour is. The butter used for lamination is usually mixed with a small amount of flour to make the butter more plastic and sticky.
The ratio of ingredients: for 1 kg of flour 600 g of butter, 2 eggs, 1.5 g of citric acid (1/4 teaspoon), 10 g (1 teaspoon) of salt, up to 450 ml of water. From the specified 1 kg of flour, 100 g should be taken for mixing with butter and 50 g should be left on the dust while rolling the dough. It is worth noting that the specified ratio of flour to oil (10: 6) is very economical and can be increased in favor of oil up to 1: 1. Whether the finished product will be better from this - you can check in practice, go for it!
Technique for kneading puff pastry: dissolve salt and acid in cold water, add eggs and gradually knead the dough, adding flour. After kneading, the dough must be left on the table for the gluten to swell. In the meantime, mix the butter with the intended flour. Shape the butter and flour into a rectangle. Roll out the finished dough into a rectangle larger than the butter, and the edges of the dough should be thinner than the middle. Put butter in the middle of the dough and wrap it in the form of an envelope, pinch the joints (that's why the edges of the dough are rolled out thinner so that, being in the middle when wrapping the dough with an envelope and when pinching, they do not give an uneven thickness of the layer). Then the dough needs to be slowly and smoothly, so as not to break it, roll out with a rolling pin in all directions to a layer thickness of 1 cm, and the edges should again be slightly thinner.
After that, sweep away the flour that was poured into the dough during rolling, and fold it in four so that the opposite edges converge not in the middle of the layer, but are slightly offset. The dough needs to be cooled a little, but not too much - otherwise, the butter may harden so much that during further rolling it will crumble and tear the layers of the dough. Roll out the dough, fold it in four again and cool, then roll it out, now fold it in three, cool it, roll it out and fold it in three again. Thus, 144 layers of butter are obtained (when the dough was folded in an envelope, there was one layer of butter, then there were 4 of them, then 16, then 48 and finally 144). This is the optimal number of layers of butter - with fewer layers, it may partly leak out during baking and the products will be tough, and with more layers, the partitions from the dough break through, so the dough does not rise well during baking. Bake puff pastry products at a temperature of at least 220 ° C.
To be continued...

[9. BISCUIT DOUGH]

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9. BISCUIT DOUGH

The biscuit dough is very capricious, but let's try to resist its capriciousness. Formally, the preparation of the dough is very simple - grind the yolks with sugar, beat the whites, mix everything carefully with flour. Actually, that's all. No passes, prayers or spells! First, consider the ratio of ingredients, and then talk about the insidiousness of the biscuit dough. There are several options for making biscuit dough:
Option 1. For every 40 g of flour, 40 g of sugar and 1 egg.
Option 2. As the previous option, but add 1 tbsp. spoon of water.
Option 3. For every 30 g of flour, 30 g of sugar and 1 egg.
It is very important that the eggs are very fresh - they hold the air better, since the yolks, when rubbed with sugar, and the whites, when beaten, are saturated with air. (I had to run ahead a bit.)
So, the technique of making a biscuit. The whites must be separated from the yolks, while it is necessary to ensure that even fragments of the yolk do not remain in the protein, which is associated with the fat content of the yolk, it contains a lot of fat (up to 25%), it negatively affects the ability of proteins to whisk. For the same reasons, it is worth making sure that the dishes in which you will whisk the whites are thoroughly defatted.
To prepare the 1st or 3rd test options, you first need to beat the yolks with sugar. In this case, the volume should increase significantly.Then beat the whites with a pinch of salt or a few drops of lemon juice into a thick foam (you can simply rub the sides of the container in which you will whip the whites with cut lemon). Acid or salt promotes better protein coagulation, with them, the protein is whipped more easily and does not settle so intensively.
It is very important to know some of the subtleties, to operate the mixer correctly and finish whipping the whites on time. Squirrels are bad jokes - here it is, capriciousness, where it begins to manifest itself! A bowl for whipping proteins should be large, not only because they increase in volume by 7-8 times when whipping, but also for free air circulation around the proteins. The mixer must first be turned on at low speed and beat for about 2 minutes until a substance with large bubbles is obtained, after that it is necessary to increase the mixer speed to medium and beat for another minute, why turn on the highest speed and beat until the required condition (it is determined as follows: if raise the whisk or mixer blade, the protein will hold well). However, the protein will hold well if you beat it and beat it longer than necessary, but this is undesirable, because the air bubbles will be separated from each other by very thin partitions, as a result of which the bubbles will burst when baking the biscuit and the biscuit will "settle".
Then the whites, yolks and flour are carefully mixed - at this stage, only with your hands, it would be nice with a wooden spoon. It is impossible with a mixer, since, working even at the smallest speed, it mixes too intensively and the airiness of the dough will be lost. It is best to mix like this: put the proteins on the yolks, sprinkle with flour, preferably through a sieve - then the flour will be more evenly distributed over the protein, and it will be sifted once more. Only then can the dough be stirred from bottom to top. Exactly so, if you do this through ordinary circular movements, then again we will lose airiness. When the dough is ready, it should be immediately put into the oven. It is very important that it is warmed up by the time the dough is ready.
To prepare the 2nd version of the dough, you first need to beat the yolks with warm water and sugar, and then proceed in the same way as for options 1 and 3.
To be continued...

[10. AIR TEST (MERENGA)]

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10. AIR TEST (MERENGA)

It would be wrong to keep silent about the air dough, about our favorite pastries called meringues. There is a strange opinion that the preparation of meringues is the lot of professional confectioners, not without reason that such cakes are one of the most bought. In vain, there is nothing complicated, and, forgive me for being immodest, after my explanations, you will be able to cook meringues as easily as you fry ... do not think that I will write "omelet" - it is not so easy! Sausages!
Meringue is just proteins whipped with an incredible amount of sugar. The least component dough - there are only two of them. Are you afraid!
Remembering the ratio of ingredients is easy. I will offer two methods: for each egg white 60 g of sugar, or for every 4 proteins a little more than a glass of sugar. First, whisk the whites quite a bit in accordance with the rules given in the previous section. When large bubbles have formed, you can begin to gradually add sugar (whipping, of course). Little by little, I said! This means about 1 tbsp. spoon. As a result, you will get a lush, thick, white, shiny mass. Coarsely crushed roasted nuts, especially peanuts, can be added to it. Almonds can be added as petals. If not nuts, then coconut. The amount of nuts or shavings can be any, you can navigate by the amount of sugar used when whipping proteins - from half of its amount (by volume) to equal to it.
This mass is deposited from a pastry bag in the form of small cakes (for cakes), cake layers, very small meringues. All these products are best placed on a baking sheet lined with parchment - this way the heat circulation will be better.Ideally, air dough products should be dried in the oven, which means holding them at a temperature of 100 ° C for 4-5 hours, and the oven door should be not closed tightly.
It is quite acceptable to raise the temperature in the oven to 150 ° C, the oven door should be slightly opened. Drying time will be shortened, but this method requires increased attention and the products are creamy, in contrast to the white ones obtained in the first case.
To be continued...

[11. Waffle dough]

Continuation of the topic ...

11. Waffle dough

A fairly simple dough, however, for some reason it causes a number of difficulties. It is worth remembering, perhaps, only that it is more correct to cook waffle dough with egg yolks, and not with whole eggs. Consider unsweetened waffle dough first. You can remember the ratio of ingredients like this: 2 cups of flour, 2 yolks, 1/2 teaspoon of salt and baking soda, a little more than 2 glasses of water (for mnemonics, as you can see, the number "2" is very convenient ...). Wafers are baked from this dough, intended for sandwiching with very sweet fillings. Other waffles are sweet waffles, in this case they take relatively less water than in the case of making unsweetened dough. For the same 2 cups of flour, take a little more than 1 cup of water, 2 yolks, 100 g of powdered sugar and 50 g of melted butter, 1/2 teaspoon of soda. When baking waffles, it is important to remember the following: on the bottom plate of the waffle iron you need to pour the dough with an “island” in the middle and four “islands” in the corners. This way the dough is evenly distributed when the top plate is lowered.
To be continued...

[12. Dough for dumplings and dumplings]

Continuation of the topic ...

12. Dough for dumplings and dumplings

You just have to remember that for making dough for dumplings and dumplings, the ratio of the main ingredients is as follows: for 1 kg of flour - 400 g of liquid. Notice liquid, not water. This means that the eggs included in the recipe can be logically classified as liquid. If we neglect the small difference in the density of eggs and water, we can say that 400 ml of liquid should be taken for 1 kg of flour. That is, when kneading the dough, it is worth, knowing the amount of flour, mix water and eggs so that the total weight of water and eggs corresponds to the measured amount of flour. Speaking of liquid, you can discover one secret - personally, I often replace a small part of the water with onion juice (for example, for each glass of water, 1 tbsp. A spoonful of juice). The dough acquires an interesting taste, and onion juice is easy to get, at least from the grated onion that is added to the minced meat. Experience shows that 4-5 eggs should be taken. for 1 kg of flour. Put salt at the rate of 2 teaspoons per 1 kg of flour. Before rolling, the dough must be allowed to stand for at least half an hour - the flour proteins will swell, the dough will become softer and it will be easier to roll it out.
One simple recommendation is associated with the property of the dough to dry: if you prepare dumplings with a glass, cutting out dough circles with it (and this is not the only way), then the circles remain on the table for a while, and the dough dries up. Therefore, it is worth putting the minced meat not on the side of the dough that is facing up, but on the one that is in contact with the table, and immediately sculpt the dumpling. The fact is that the side of the dough facing the table gets slightly wet and molds well. You can forget about this recommendation if you work with the dough differently: roll the pieces of dough into sausages and, cutting off the same thickness of round loaves, roll them out individually, apply minced meat and sculpt. This method is more economical - there is no loss of dough and it is always the same consistency.
In the case of the "wine glass" technology, the dough fragments between the cut round pieces have to be rolled out at least one more time. And this already once rolled dough has a denser consistency, since the table was sprinkled with flour during the rolling!
Without touching on the issue of the intricacies of preparing minced meat for dumplings and dumplings in this section of the book, I will only note that one of the problems in the manufacture of the products mentioned is that often ends earlier - either dough or minced meat.If the dough is over early, you can either cook some more dough and make more dumplings; minced meat can be wrapped in film and frozen in order to make cutlets on its basis someday; or roll the meatballs out of the minced meat, place them on a board covered with foil and freeze, then put them in a bag and place them back in the freezer. If the minced meat has ended earlier, then you can make noodles from the dough - roll it out thinly, cut it and leave it on the table for a while to dry, and then transfer it to a baking sheet sprinkled with flour and dry it while still warm.
But that's not all. Here's what I want to tell you in the end: we, as has already become the custom, often try to cook dumplings for future use, which means we freeze them. This is normal. However, it often happens that when it gets into a pot of boiling water (although I have sometimes met girls who tried to put dumplings in cold water!), The dough cracks. This is understandable, as a very sharp temperature drop affects the dough. In such situations, I recommend taking your time and, having taken out the required amount of dumplings from the freezer (even if they are not homemade, but factory-made), give them a "rest", that is, lie down a little at room temperature. In this case, the temperature of the dumplings at least slightly rises and they will no longer crack intensively when they get into boiling water.
But you can do differently and prepare a special dough, the structure of which is such that the dough does not crack when the temperature drops. I was taught this trick in a good Kiev restaurant, where dumplings are very popular. There they prepare the so-called "partially choux pastry": for each glass of water, 1 tbsp. a spoonful of vegetable oil, the mixture is brought to a boil, a glass of flour is brewed with it, cooled down, 1 egg is added and then at least 1 glass of flour is added. Such a dough perfectly tolerates freezing and does not crack when cooking dumplings or dumplings. And do not be afraid to roll it out a little thicker than usual, the dough after cooking is tender and soft.
To be continued...

[13. CLAR]

Continuation of the topic ...

13. CLAR

Vegetables, mushrooms, fish, crab sticks are fried in batter. To prepare batter, flour and water are taken in a 1: 1 ratio by weight. For every 100 g of flour, take 1 egg, 1/4 teaspoon of salt and 4/2 teaspoon of sugar. The egg yolks are separated from the whites, the whites are whipped (for details of the process, see the "Sponge dough" section). Dough is prepared from flour, yolks, water with the addition of salt and sugar and whipped whites are gently introduced into it, mixing from bottom to top. The prepared product is immersed in the resulting batter and fried in hot deep fat. The preparation of the product consists in the fact that before immersion in the batter it is breaded in flour, in this case the batter is better retained on the product.
There is a batter and a simpler one, but I really like it. Its simplicity lies primarily in the fact that you do not need to use whites, especially whipped ones. Agree, the prospect of whipping whites is always a little alarming for us, especially when they are used for some auxiliary element, which, in essence, the batter is (all the more, think later, where to put the yolks?). The batter in question is also good because it turns out to be very crispy, and this is achieved by replacing a small amount of flour with starch and using carbonated water.
The ratios are as follows - for every 1 volume of flour, 1/4 of the volume of starch and 1 volume of mineral water with gas, salt to taste is taken.
Here's another approach to making batter (I have to admit I saved it for another book, but okay, let it be, as they say now, a bonus). In fact, such a batter does not exist by itself, it is prepared along with the product. Note, by the way, that a good Chinese chef taught me the technique. This is a Chinese technique for making batter. It turns out to be very crispy, which is no coincidence, because many Chinese dishes look like small slices, often pre-fried in batter, and then quickly warmed up in sauce. And yet the slices are still crispy enough when moistened with the sauce.I lead you, reader, to the fact that the batter turns into a very crispy crust.
To the point: starch and raw egg whites are added to the product, for example, spiced slices of raw pork. Everything is intensively mixed and the slices are dipped one by one into the heated deep fat. Of course, such a batter can be prepared separately and simply dip the slices of the product into it before frying. But the proposed method is more rational for certain reasons (I will still give them in another book) And now only the ratio: per 1 kg. the main product is added 5-6 tbsp. tablespoons of starch and 3 proteins.

14. HOME-MADE NOODLES Dough (from the Cookbook of Elena and Alexei Vinogradov)

To make homemade noodles, you need to spend a minimum of money, but make every effort and spend an hour and a half time. Whoever has the patience to make the noodles the first time will make it again later.
To do this, break an egg into a bowl and pour in as much water as fits in two broken shells, salt and add half a teaspoon of sunflower oil, add flour and knead a hard dough. Then wrap the dough in a plastic bag and let it stand for an hour. Well, then divide this kolobok into five parts and roll out each part well and stretch it with a rolling pin, sprinkling it with flour a little so that the pancake does not stick to the table and does not break. Roll out the dough so thin that every scratch on your table is visible through it. I warn you, this job is not easy, and you need a little physical preparation. And don't be afraid to spoil the first noodle pancake - the second will do much better. When the dough turns into a tissue paper, put it on a towel to dry it a little. In no case should you overdry it, otherwise it will simply crumble.
And now the most crucial moment has come. When the pancake is dry, roll it into a tube, put it on a wooden board and cut it into strips as thinly as you can with a very sharp knife. This will be the most real homemade noodles. Spread it in a thin layer on a towel and let dry. To the uninitiated, it looks like you've been cutting dough with nail scissors all night. So tell everyone in the future, so that your hard work and diligence will be appreciated. This amount of noodles is enough for a few soups.
Soup with such noodles is best cooked in chicken broth. In this case, potatoes are not needed, they are even distracting. It will need to be chewed, and such a soup should itself slip down the throat, leaving an indescribable taste on the tongue. Only finely chopped or coarsely grated carrots, bay leaves and spices can be added to the broth for color and beauty. So, when the carrots are cooked, throw these noodles into the broth. It is cooked for 2-3 minutes - no more, otherwise it will turn into porridge. Then add the dill and parsley and you're done.
The end ...

[Viennese dough dough.]

At the request of workers - a recipe Viennese dough dough.

Yeast dough.

Yeast dough can be prepared in two ways that take relatively little time: sponge and unpaired (Bohemian).
In the dough method, dough is first prepared, in which the yeast multiplies very quickly. With the safe method of preparing the dough, all components are mixed immediately, without making a dough.
In addition, there are two more of the same dough preparation methods - sponge and unpaired, only they take more time than in the first case.
Both methods are aimed at improving the taste of products (by fermentation through the formation of lactic and acetic acid), as well as accelerating the growth of yeast. With good swelling of gluten, the dough acquires good water absorption, porosity plays a significant role in baking, since it is thanks to it that the finished products can remain juicy and fresh for a long time.
A long-term, steamless dough preparation method has its advantages associated with extensive fermentation with a long dough period (about 48 hours) after it has cooled.In addition, this method allows you to prepare the dough in large quantities at one time - the dough is well stored for several days in cold conditions.
The recipes below differ from ordinary recipes in that they use honey instead of sugar. Honey gives the product a special taste and prevents premature drying of the product. Since honey is less sweet, 200 g of honey corresponds to 140 g of sugar.
For the production of high-grade baked goods, regular premium flour is replaced with freshly ground wheat. To achieve optimal volume and a juicy crumb, the dough is softened and the baking time is shortened. In the following recipes it is recommended to increase the amount of milk by 1/5 and reduce the baking time accordingly.

Yeast dough (long-term method of cooking opara)

Dough:

5.3 g yeast
350 gr of milk (4 * C)
350 gr flour

dough:

200 gr of honey
100 g whole eggs
100 g of milk (4 * C)
25g vanilla sugar
10 g bakery malt
5 g freeze-dried zest
50 g yeast
650 gr flour
150 gr of hard consistency plastic butter
15 grams of salt
100 grams of raisins (if necessary)

For dough, dissolve yeast in milk.

Pour the resulting mixture into flour and mix well. The dough temperature should be 19 * С

Close the lid loosely and at a temperature of 5-6 * C leave the dough to nurture for about 24 hours. During this time, the dough should increase threefold in volume and settle a little.

Stir honey, eggs, milk, vanilla sugar, malt, lemon zest and yeast until smooth.

Mix with flour and dough. The dough temperature should be 23-24 * С.

Add raisins immediately (if necessary)

Note.
When it becomes obvious that the dough will not fit within the prescribed time, it is taken out of the refrigerator so that it reaches room T *. If the dough comes before the appointed time, then it must be processed as early as possible. In order for the right amount of dough to ripen evenly and in a timely manner, you need to strictly observe the proportions, temperature and composition.

Fill the forms to 3/4 of the volume, grease the surface with an egg, leave to come at room temperature *

Grease with egg again, sprinkle on top.

Place in the oven at 220 *, reduce to T * 190, and bake with the hood open for about 5 minutes, apply steam, close the hood and bake until tender for about 30 minutes (if the products are small), while for the last 5 minutes open the hood again.

[Admin]

Admin, be so kind as to write a recipe for yeast pancakes in proportions and grams. I'm afraid to do it by eye, suddenly it won't work. And according to your recipes, everything works out.

I make the dough "by eye", already so used to doing it, without adhering to any proportions.

If you have eye problems, try proportioning the dough:

wheat flour - 1 kg
milk + water - 500 ml. (50x50)
sugar 1-2 tbsp. l
eggs 1-2 pcs.
fresh yeast - 30 grams or 10 grams dry
oil drain. - 120 grams
salt - 1.5 tsp.

You can divide this composition by 2, if it seems a lot, salt, sugar to taste.
The proportion of water and flour remains unchanged 1 to 2, that is, 2 parts of flour are added to one part of water (see the recipe)

Gradually pour warm milk into the flour, then water. First take half of the flour and add all of the flour as the dough is kneaded.
Then add the melted butter, salt, sugar, eggs, yeast. Pre-dissolve the yeast in a small amount of water so that there are no lumps.
Mix the dough well and leave to rise for 1.2-2 hours.
Then stir the dough and you can start baking the pancakes.

Please tell me the recipe for an uncomfortable dough.

Bread dough can be uncomfortable, the recipe of which includes only ingredients for kneading bread dough - flour, water (whey, kefir, etc.), salt, sugar, vegetable oil, yeast and proportions for baking bread.

Open the list of yeast bread recipes and choose the one that suits you.
Many on the forum use bread dough for baking rolls, rolls, pies and other products.

I ask for "club help" - my pastry and bakery skills are not enough. My daughter, looking at the pictures in the book, puzzled me with the question: "Can you bake a bun?" Well, I'll scrape the bottom of the barrel and outline the barns, but what else besides flour, water and yeast, probably, is needed for a kolobok? Is this classic sweet pastry or not? What density should the dough be? How to make it keep the shape of a ball without turning into a kind of hearth bread? And what size should the bun be in order for it to bake well? Do I need to lubricate it with something? Please share your experience. Thank you in advance.

Came across an interesting dough recipe
🔗
I didn't understand why to drown. If to speed up the process, how does it work?
And the dough doesn't get watery?
Maybe someone used this technology for making yeast dough ... Share your experience.

[emosolova]

emosolova
Try to ask your question HERE... In that Temko girls have already dealt with this test, maybe they will prompt.

I ask for "club help" - my pastry and bakery skills are not enough. My daughter, looking at the pictures in the book, puzzled me with the question: "Can you bake a bun?" Well, I'll scrape the bottom of the barrel and outline the barns, but what else besides flour, water and yeast, probably, is needed for a kolobok? Is this classic sweet pastry or not? What density should the dough be? How to make it keep the shape of a ball without turning into a kind of hearth bread? And what size should the bun be in order for it to bake well? Do I need to lubricate it with something? Please share your experience. Thank you in advance.

A fabulous bun is a round ball - you are unlikely to succeed. Kolob, kolobok is a thick, round flat cake made of sourdough and different types of flour. These are savory pastries.

Of course not!

Etymology of the word

Gingerbread man - a diminutive of "Kolob", round loaf, bread

How long have I been grazing on the site, and I have not come across these fascinating articles.
I printed everything, hemmed.
I will be "guided"!
Thank you very much for the information.
Can you ask a question?
Already somewhere I asked, only lost Temko. Scattered.
Recently I came across a recipe for making yeast dough in
water. That is, it is being prepared as usual. But for lifting it is put in VERY cold water.
It turns out: kneading, then the bun is put into the water, keeps there until it comes up.
It is pulled out and all sorts of buns-pies are already molded from it.
It's kind of strange for me. Usually yeast dough loves warmth.
Do you know about such a dough preparation technology?
It is interesting to know your opinion.
If I find a link, I will definitely throw it off.

Why do you need a "drowned man"? Remove it (dough) after kneading in the refrigerator overnight. This is the so-called Khrushchev dough.

[gingerbread man, flat cake, bread lump, bread made from dough scrapers.]

"KALABASHKA Zh. Vologodsk. Roughly finished wooden bowl, bowl, scoop. Kalabukha [All such words, according to pronunciation, are spelled in two ways: kalabashka. Kalabukha (southwest.), And kolobashka, kolobukha (north. East.) a and o, without stress, are agile.] kolobukha, kolob, lump; || * hard psk clumsy, fat and stupid person. Kalabukh, kalabushek, kalabushka tul. tamb. kalabashek sib. kolob, gingerbread man, flat cake, bread lump, bread made from dough scrapers."
Explanatory Dictionary of V. Dahl.

Why do you need a "drowned man"? Remove it (dough) after kneading in the refrigerator overnight. This is the so-called Khrushchev dough.

So the fact is that the dough is prepared faster, in 1-1.5 hours ...
So the authors of the recipe say.
I know about "Khrushchevskoe". By the way, I don't like the way it turns out. I tried it somehow.
🔗
Here is a link to the recipe. I have not tried it, there is no time.

In "Stalin's Cookery" (The Book of Tasty and Healthy Food) there is a recipe for kulich with dough dipping in warm water, not cold.

Duc in Stalin's times, not everyone had cellars, and even more so refrigerators!
The principle is the same, I will not delve into technology and biochemical processes; Khrushchevsky's recipe - there is a decent product on the forum!

It’s about warm water, not about a refrigerator (cold place).
That is, the only time I saw about placing the dough in water and it was about warm water. I have never met such a reception anywhere else. And there his readiness was also determined by the emergence of the test.

[emosolova]

Already somewhere I asked, only lost Temko. Scattered.
Recently I came across a recipe for making yeast dough in
water. That is, it is being prepared as usual. But for lifting it is put in VERY cold water.
It turns out: kneading, then the bun is put into the water, keeps there until it comes up.
It is pulled out and all sorts of buns-pies are already molded from it.
It's kind of strange for me. Usually yeast dough loves warmth.
Do you know about such a dough preparation technology?
It is interesting to know your opinion.
If I find a link, I will definitely throw it off.

emosolova, in the subject Sandy yeast bagels I wrote about "The Drowned"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6747.0

Such bagels were baked by my mother when I was still a child for my brother and me and for all the holidays for guests.

These bagels were called so funny "The Drowned".

After kneading, the dough was put in a bag of several layers of gauze, tied not tightly and dipped in a bucket of cold water for 40 - 45 minutes. When the dough floated up, it was cut into bagels.

They were baked with a filling of apple jam (thick) or marmalade.

There is really no sugar in the recipe and three types of "fat" (sour cream, margarine and lard) were taken in equal proportions.

And on top, the finished bagels were abundantly sprinkled with powdered sugar!

Awesome delicious! If such bagels were prepared, then even "Napoleon" could rest!

If necessary, I will give you a specific recipe for the "Drowned".

Physics and chemistry of the process of holding the dough in cold water is not known to me! But the result is very, very!

It’s about warm water, not about a refrigerator (cold place).
That is, the only time I saw about placing the dough in water and it was about warm water. I have never met such a reception anywhere else. And there his readiness was also determined by the emergence of the test.

And here, under the influence of heat, carbon dioxide is released, bubbles form and the dough floats.

And here, under the influence of heat, carbon dioxide is released, bubbles form and the dough floats.

It was clear why the bun pops up, but why it is necessary to dip the dough into COLD water is not entirely.

There is a lot of fat in the dough, it would probably spread in warm water.

Reception with warm water is quite understandable and explainable from the point of view of physical and chemical phenomena (just heat, and the result is well controlled in direct contact with the dough and the result is well controlled - enough carbon dioxide was released - floated up), but why in cold ...

In principle, no ideas other than replacing the refrigerator in this way really do not come. What else can be affected by cold and water?

And I don’t know why either, but I often make these same DROUGHTERS, only I take out the dough after the first rise in the water, and on the table, without flour, I begin to knead so that all the liquid part gathers and tear, pull it in all directions, after a couple of minutes the dough is going into a bun and I put it back in the water As soon as it pops up again, get it out and mix in the slurry, but without fanaticism, as soon as the bun is gathered again, you can start shaping the baking (I make bagels with filling). Let the bagels come up on a sheet and bake, the dough in the finished products is very airy and flaky

And I don’t know why either, but I often make these same DROUGHTERS, only I take out the dough after the first rise in the water, and on the table, without flour, I begin to knead so that all the liquid part gathers and tear, pull it in all directions, after a couple of minutes the dough is going into a bun and I put it back into the water.As soon as it pops up again, get it out and mix in the slurry, but without fanaticism, as soon as the bun is gathered again, you can start shaping the baking (I make bagels with filling). Let the bagels come up on a sheet and bake, the dough in the finished products is very airy and flaky

And the recipe is a separate topic, pli-and-out!

How I will do it, I will definitely show and tell and take a photo, but for now maybe Luysia will open Temka, and then I will add if anything

["The Drowned"]

How I will do it, I will definitely show and tell and take a photo, but for now maybe Luysia will open Temka, and then I will add if anything

On a full-fledged topic does not pull, because there are no photos. Maybe after, but for now, I'll just write my mom's recipe here:

"The Drowned"
250 gr margarine
250 gr lard
250 gr sour cream
1/2 pack of pressed yeast
a pinch of salt
flour

Do not melt margarine and lard, they just need to be at room temperature.

Knead the dough according to the thickness as for dumplings, roll up a bun, put in a bag of several layers of gauze (do not tie tight, it should be loose).

Dip this bag into a bucket of cold water. After 40-45 minutes, the dough will float.

Roll out the dough, cut into squares of about 8 x 8 cm, put a thick jam in the center of each square and bend two diagonally located corners alternately to the center, thus covering the filling.

After baking (while still hot), sprinkle generously with powdered sugar.

I wrote this recipe as it was, but from this amount of products it turns out
there are a lot of these same drowned people, so I think half will be enough for the first time.

There is no lard and will not be, I do not use it at home - and what to replace?

Lard has never replaced anything in this recipe, but maybe you can try good butter with a high percentage of fat.

Or ghee is better then.

[A dough pie that wanders in water]

Let me put in my nickle about the "drowned". I now have a book by D. Tsvek "Licorice Pechivo" (1961, Lvov).
A dough pie that wanders in water
Dough: 500 g flour, 50 g yeast, 1/2 cup milk, 300 g sugar, 150 g butter, 4 yolks, 50 g nuts, 50 g raisins.
Dissolve the yeast in warm milk with 1 tablespoon of sugar and, when they begin to ferment, pour into a bowl with flour, add butter and knead. Tie the dough in a soaked and wrung out napkin, but not tightly, so that it has a place to approach, and put it in a bucket of water at room temperature for the whole night. When the dough comes up, place it on a floured board, add the yolks, ground with 250 g of sugar, and mix. Place in a warm place to fit. Then roll out and put on a greased sheet, grease with protein, sprinkle with chopped nuts, raisins, sugar. Bake in a hot oven (210-220 degrees) for 45 minutes.

Lard has never replaced anything in this recipe, but maybe you can try good butter with a high percentage of fat.
Or ghee is better then.

Somehow margarine + butter, it seems to me, "does not dance"

Here's my recipe:
1 egg.
200gr. margarine
50g. yeast
1 / 2st. milk
3 1 / 2st. flour
a pinch of salt
Dissolve the yeast in milk, slightly melt the margarine, sift the flour with a slide, add salt, make a hole and all the ingredients there, knead the dough, roll into a ball and lower it into the hall. water without gauze. As it floats up and puffs up well, gently reach it with both hands and start hanging it on the table, tearing it and pulling it in all directions. As soon as a bun is formed, lower it back into the water. The dough will float up again and will greatly increase in size - it will take up the entire upper part of the pan, take it out (the dough will seem thin to you) and knead it again without fanaticism. You will get such a nice-to-touch bun, very elastic and pleasant to work with. And then cutting, settling under a film on a sheet, greasing with an egg and baking
Try it for health

Let me put in my nickle about the "drowned". I have a book by D.Flower "Licorice Pechivo" (1961, Lviv)

I also have such a book, but it was released in 1989 and the recipe was also found there. Good author, I used to cook a lot using these recipes.

Somehow margarine + butter, it seems to me, "does not dance"

Maybe she won't dance, but margarine with lard is very even.

[MariV]

I also have such a book, but it was released in 1989 and the recipe was also found there. Good author, I used to cook a lot using these recipes.

I'll tell you a secret (then I will delete this post so as not to clog the topic), I have this book in two copies (1961 and somewhere in the 70s), so I discovered that at least one recipe (makivnik nashvidkoruch) is different.

MariV, pay attention that according to Tsvek the dough should be very sweet.

uh huh, there is such a technology
I baked a lot of "drowned men" at one time, and I didn't use any napkins, just then I rolled the bun in flour
Then she rolled it out, slept with sugar, cinnamon, rolled it into a roll, cut and baked such "roses".

And the other day at Molokhovets in the "Old Russian Cuisine" I came across an advice to "drown" rye sieve dough, having already formed bread. Or to form, usually, throw a small piece of dough into the water, and, as it floats, then put the rest of the bread in the oven.
germination test, no? that is, the bread will float when enough carbon dioxide is formed in it, as I understand it.

Girls, but in my opinion yeast dough recipes practically do not differ from each other ...
I tried different, fatter, fatter ...
Here you have to follow a certain technology. Temperature, flour-water proportions. And that's all.
And baking differs only in additives.
There are all kinds of herbs or vanillin ... Or garlic ... Or honey ...

[Basic brioche dough recipe]

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

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. "

I hope Admin will not be offended that I have added to her list of dough recipes.

help to identify the dough. I tried such delicious things, the dough in them is both puff and shortbread at the same time. dryish, but tender ... I don't know how to describe it humanly, except as a puff-sand ... in a cafe where they ate this culinary creation proudly called a calzone, but after looking on the Internet I came to the conclusion that there is nothing in common with a calzone ... filling - ham and cheese, all in the form of a cheburek. baked. can someone make a similar dough, help

Good day! I was looking for dough for dumplings here, but there the recipe is vague (
for 1 kg of flour
400g liquid (with eggs)
eggs 4-5 pieces
2 tsp salt
I would be more precise

is it possible to replace molasses with sugar and in what quantity

[kanoshikk!]

Dear user kanoshikk!
Note where you posted your question? Completely to the wrong address
Specify for what purpose you are going to replace ingredients? When baking bread? Or maybe you started gingerbread? Depending on the goals, your question will be moved to the desired section of the forum, where you. help and support will certainly be provided!

gingerbread conceived