Whey dough with soda (a la yeast). Roll with whey filling

[curd]

Whey dough with soda (a la yeast). Roll with whey filling

Category: Bakery products

Ingredients
Flour / s	2 glasses (measured 200g)
Whey from cottage cheese or cheese	250 g (in a measuring cup 250 g)
Vegetable oil	2 tbsp. l.
Sugar	2 tsp
Salt (unless the whey is salty)	1/2 tsp
Soda	2/3 tsp (you can also 1 tsp.)

Cooking method

• I have accumulated a lot of serum from curd and cheese... So phnu is everywhere! All baked goods on them. And I saw this recipe on social networks for a long time. I saw and here... But somehow dry, no pictures. Therefore, I decided to take on him, since he also has the right to life! I have not regretted, but let's start in order!
• So the whey should be warm (not hot). Mix it with salt (unless there is already no salt in the whey), sugar and vegetable oil in the bowl of the food processor. Now we gradually introduce flour. The first glass goes in full, but the second half. The dough should be soft, not smearing, but not tight.
• 
• The gingerbread man gathered and licked the whole bowl on exactly 2 glasses. Now the dough needs to be rolled out about 1 cm. I didn't bother much with the correctness of the figure.
• 
• Now comes the fun part. We need to SPRAY baking soda on the dough
• 
• - by the way, you can use a whole spoon. The baking soda reacts with the dough and it grows. BUT! This will happen if the whey is acidic. I have it awesomely sweet. Nothing will be clear. Therefore .... We take the soda and pour it into some kind of lid. We extinguish with something (boiling water or vinegar). We visually divide the gruel into three parts. And with a pinch (1/3), grease the dough with your hand over the entire area. If the whey is a little sour, then just sprinkle. Then we turn the dough. Roll out and grease again (sprinkle). So we spend all the soda. Here's what happened after the first time:
• 
• Second:
• 
• Third:
• 
• The dough is growing. Then we lower it into the bowl of the combine
• 
• and cover with a bag (or put in a bag), let it rest for 40-60 minutes.
• 
• This is how it is in the context
• 
• Then you can use it like a regular yeast. Fry or bake in the oven. These are the pies that came out
• 
• 
• And here is the roll in the fill!
• 
• The filling is from here Filling for pies (pancakes) from sago groats, but you can absolutely any (sweet and not). It will be good for cabbage tyts
• ABOUT ROULET
• 
• I was too lazy to sculpt pies. She rolled the dough into a layer, threw off the filling, rolled it into a roll. I wanted to throw it on a baking sheet, but again I remembered the excess of whey. Put in shape
• 
• The remaining protein lived in the refrigerator and waited for its fate. Added one more egg. She shook it with a fork. I rubbed 30-50 grams on a cheese grater. Added to the eggs. I added 100 grams of whey (it’s salty for me, so I didn’t pour salt) and filled the roll with all this mass
• 
• And baked it. It turned out very tasty. HIGHLY!!!! Tastier than cream. Soft and tasty. Nothing can be distinguished from yeast!

Note

I really liked it. Soft and tasty! Let it be. Suddenly yeast runs out ... In the recipe, you can replace whey with kefir, but it is thicker, so there will be a little more or a little less flour.

: wow: I am the first what kind of dough you have beautiful, so alive. I will repeat
But zhezh, crap named sago is unknown to me

Pts. ponra!)
In bookmarks
Thank you.

Great dough! I have a lot of serum and also sweet)))) I know what I thought? it's inconvenient to rub the dough with your fingers .... you can sprinkle with soda, and sprinkle it with vinegar with a spray bottle ... I just have it (vinegar) for household needs in this form, so I thought about it

about! about the roll was added! will there be a roll in the cut? very interesting to see

[Irish]

Bookmark unambiguously! Thanks for the recipe!
A very interesting recipe, especially since it is based on whey and without yeast!

IrishHow do you think this dough in steamed pies will behave? Will it darken? Will it get cool?

I'm first

Natasha, how am I without you !!!! Time will pass - I will. You read it to the end, I edited it. There isho filling the roll is cool!
And in saga I take revenge for frukhcheza !!!

Pts. ponra!)

Thank you Irisha!

Great dough! I have a lot of serum and also sweet)))) I know what I thought? it is inconvenient to rub the dough with your fingers .... you can sprinkle it with soda, and sprinkle it with vinegar with a spray bottle.

Hi Natasha! Thank you! The spray bottle is my dream. I've been watching him on Ali for a long time - I'll hap as soon as I can! The current would not be too much ...

Thanks for the recipe! A very interesting recipe, especially since it is based on whey and without yeast! Irish, how do you think this dough in steamed pies will behave? Will it darken? Will it get cool?

Oh Nastya, how glad I am to you !!! I already have this serum ... And even my neighbors! But I haven't tried it for a couple ... I won't even dare to judge. I have never cooked baked goods for a couple of times. Every time I stumble across the bookmarks, but I dare not. I have one such recipe - I dream of cooking, but ... I'm afraid

[Irisha]

Every time I stumble across the bookmarks, but I dare not.

And it is not necessary! I'll try it myself and tell you. But not soon, now I have dosed white flour, because I need to lose weight slowly.
Irisha, you just didn’t have enough steam pies for brawn, jellied meat, lard-skins, marinade delicacies, casseroles, cakes, cabbage and you dy!

: girl_pardon: I can’t pop a new word (barely sprinkled a new word). Irishka, you are a great experimenter. I admire your dough

[Irisha]

Irisha, beautiful break in the test! When I see this, I already fall in love (with the dough)
It seems that it grows, breathes, lives its own life, and even without yeast

I also really liked this dough. And even a big Thank you for the curd stuffing with toffee!

because you need to lose weight slowly

Well done! I would be so! otherwise there is no willpower! Here is POWER - is, WILL - is, but willpower ... no

Irishka, you are a great experimenter. I admire your dough

here you are to the very point! I hate cooking the same thing. I would have a different ready-made every day, but my family is clear to the falcon the wings are clipped ...

I'm already falling in love (with the dough)

well phot, and in me?
thank you Irisha! It turned out delicious!

I also really liked this dough. And even a big Thank you for the curd stuffing with toffee!

Ksenia is always welcome. Did you cook the filling? Liked?

about! about the roll was added! will there be a roll in the cut? very interesting to see

and cho no? I'll fix it now

and in me?

Now I definitely won't ... you are fighting

Now I definitely won't ... you are fighting

and so?

Convinced, cunning
I confess

Convinced, cunning
I confess

I cooked with cottage cheese, but not yet with seeds. I think to add halva to the seeds, otherwise it is too fat on some seeds.

I think to add halva to the seeds

a good idea!!!!!!

[Ira]

Irawhat an unusual dough - looks like yeast! And the pies-rolls are so lush! Smart girl!

It turns out that you need to use it right away, you can't put it away for later?

[Vasilica]

Vasilica, thanks !!! I liked it too! And you can't tell the taste! I also want to try sweet buns to bake - when mine are finally EATED !!!!

A wonderful dough, and a recipe, and a roll is an alternative to yeast, be sure to bookmarks, Ira is not a medal for you, but you need an Order !!! Such a smart girl !!! The sorceress and only !!! :-) :-)

Wonderful dough and recipe, and roll

Thank you Natasha, I am very pleased !!!!!
I liked the serum-based fill very much. Delicious and budget!

Bliiiiiiinnnn Here's how to live an entot evening The flour is over and try the dough the way you want to. Even though you don't go to this bread maker, our "Marya Craftsmen" can do it for days, and do not have a lunch break

Thank you Irish, I will definitely try it when I buy the flour ... Why didn't you know that I have no flour?

Why didn't you know that I have no flour?

I knew, but decided that you need to eat up everything first, that you baked and cooked before. I save you from gluttony! Or I'm taking revenge for the biscuit dough (taco delicious) - I'm cooking, I can't stop ...
Thank you Irisha!

I also liked the idea of ​​pouring, I will make curd, according to your tip, for which you can save a huge barrels, I would have lived without knowing :-) :-) I promise: drinks_milk: I'll try to unsubscribe :-) :-)

I save you from gluttony!

Yeah, thank you ..., zabooootlivaya!

I'll try to unsubscribe :-) :-)

Of course Natasha, I will be very grateful to you!

Yeah, thank you ..., zabooootlivaya!

what are you !!!! I'm joking!

[tumanofaaaa]

tumanofaaaa, And poke me, please, into the curd stuffing with toffee. The dough is just awesome. We urgently need to try.

And even a big Thank you for the curd stuffing with toffee!

I also really liked this dough. And even a big Thank you for the curd stuffing with toffee!

Girls show me please where I wrote about toffee. Choi, I'm lost ...

Irisha we talked yesterday in the Galet test about toffee with cottage cheese!

Irisha we talked yesterday in the Galet test about toffee with cottage cheese!

Yul I remember this, show the person exactly where?

Girls, thank you, read it in the lean biscuit dough. I understood the principle, right now I'll go to the fenders, I'll go and read.

Irina, and you lay out the toffee filling separately, then it will be easy to search.
There is a question for quantity. Did you make a pie and buns out of one portion of dough, or what?
If only a cake, what size is the mold?
What is the baking mode?
Will it be dry without pouring?
How neutral in taste is this dough, i.e. is it suitable for sweet pies? And if just buns, no filling?
It is necessary to sprinkle it with soda each layer, that is, folded the edge - sprinkled, folded - sprinkled or just the whole layer, but when folding it is no longer necessary?

Irina, and you lay out the toffee filling separately, then it will be easy to search.

gotta go for toffee

: secret: under the husband's salary

There is a question for quantity.

Here Olya adore thee! So businesslike: with feeling and consistency !!! Let's write

Did you make a pie and buns out of one portion of dough, or what?

Half a serving of buns, half a roll. The size of the mold is 30 * 12. mustache sho pies in the photo

If only a cake, what size is the mold?

well, it depends on how to sculpt

What is the baking mode?

I baked in the oven for 180 for about 40-50 minutes, but I do not have a thermometer - so the temperature is automatic - it can lie. bake until done

Will it be dry without pouring?

well buns without filling. and roll and buns with one filling - it was just too lazy to sculpt. today they are also soft, I keep them in a bag.

How neutral in taste is this dough, i.e. is it suitable for sweet pies? And if just buns, no filling?

the dough is slightly sweet to taste - not tasteless. suitable for sweets And just buns ??? probably not. But I'll try! I'll tell you later!

It is necessary to sprinkle it with soda each layer, that is, folded the edge - sprinkled, folded - sprinkled or just the whole layer, but when folding it is no longer necessary?

sprinkled (smeared) only the layer. all sides of the folds are not sprinkled. she rolled the envelope back into a layer and again sprinkled (smeared) and folded. so three times.

Here Olya adore thee! So businesslike: with feeling and consistency !!!

Ira, mutually!
Thanks for the details!

[Irchik]

I was strong ... I was strong ... And I took them away to the bookmarks, Irchik, your dough! Like a thief, everything fits me! It doesn't matter what kind of makar, if only it is easier, not dreary and tasty!
What do you think, Tumanchik, will it make an open sweet pie? Say, greased with jam or jam? well, one of those that cover the dough net?

Thanks for the details!

Say, greased with jam or jam? well, one of those that cover the dough net?

Give me an answer in bulgur !!! Do not take time off !!!
I think yes! Very much. With filling !!!! I doubt it about the rolls without filling, but maybe because I don't like them myself. Though sugar, but sprinkle !!!

Yes, she answered, well! Come on, go!

Yes, she answered, well! Come on, go!

pull your pants !!!!

Irisha! Hi!!! Ouch!
I looked, you have two doughs in your recipes. Please tell me which one is more suitable for piroozhki with cabbage? I want to make it with fresh, not overcooked, but slightly stewed in milk and sl. butter with egg
WAITING FOR ANSWER !!! I'll take you on a visit tomorrow.

[here is lean, if you like]

Irisha! Hi!!! Ouch!
I looked, you have two doughs in your recipes. Please tell me which one is more suitable for piroozhki with cabbage? I want to make it with fresh, not overcooked, but slightly stewed in milk and sl. butter with egg
WAITING FOR ANSWER !!! I'll take you on a visit tomorrow.

Hello Olga. This will do just fine. here is lean, if you like.

I had to pour out almost a liter of whey today.
This milk seemed suspicious to me from the very beginning. Type "farm". For the price of a store. As a result, both cottage cheese and whey were bitter.

[tumanofaaaa]

tumanofaaaa, I have no pickle for lean. But if I dilute the sour homemade fermented baked milk with water, will it give a ride for the serum?

What you can think of so that the product is not thrown away. An interesting idea I take into service

But if I dilute the sour homemade fermented baked milk with water, will it give a ride for whey? [/ Q

But if I dilute the sour homemade fermented baked milk with water, will it give a ride for the serum?

Hard to say. dilute lactic acid with water. try it ... serum is sweet too.