Yeast-free dough on kefir for quick cakes and pizza

Semolina ~ is definitely "semolina" in English.

How do they then distinguish real semolina from ordinary semolina? Or do they have the usual one?

Julia, what do you mean "real"?
I sent you a photo from the dictionary. Semolina, in English, any semolina.
And the grade ~ is the problem of Russian GOSTs.

Julia, I bought an Italian semolina yesterday.
It is written: durum wheat flour.

Compared visually with semolina The sun is clear M: semolina is yellower, the quality of grinding is the same.
But Makfa semolina T, is coarser and also yellowish.

Rita, I just read that in the Arab and many other countries semolina is completely different, they have it - semolina - from durum wheat. And if you look at the same Wikipedia in the English version of Semolina 🔗 is primarily semolina from durum wheat (from durum). It is mentioned that there may also be cereals from other wheat varieties, but there is a note: "When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not semolina." What is translated ".. when" semolina "from other soft wheat varieties is white and the correct name in this case is not" semolina ", but flour ..."
And here, on the contrary, we sell more semolina from ordinary wheat ...

bought an Italian semolina.
It is written: durum wheat flour.

Well, Irina and I are talking about the same thing, the grind may be different, the "M" can also be larger and smaller, but the essence of a real semolina is still different!

Yes, Yulia, I also understand it, our usual semolina from ordinary (soft) wheat.
Why else write T? This is the difference.

As well as durum wheat pasta and ordinary.
There is a difference.

[Onion cake]

Why else write T?

So it just surprised me that neither "T" nor "M" is indicated on the "selected" semolina from Uvelka! Judging by their "multilingual" packaging design, they not only make it for the domestic market, but with their translation of "semolina" and the omission of the type of raw materials, it turns out that they mislead everyone, not only the Russian buyer!

Well, we sort of figured it out a little with semolina ... Let's go back to the quick cakes ... Yesterday there was no time to put up another version of the cake for dinner.
Onion cake
If you love onion bread, then I think you will also like the onion cake made from this dough! I often make fried tortillas with the addition of fresh onions, they are very loved in our family! I decided to try this - a more dietary, baked version.
For her, you need to cut the onion into small cubes, you can of course use graters (for cutting into thin strips) and choppers, but here it is important that the onion is chopped quite finely, but does not turn into porridge and does not let the juice flow. It's more convenient for me to do it with a knife. And finely chopping one onion is not very difficult, especially since we have as much as 10 minutes until the semolina swells. I salted and pepper the onions before throwing them into the dough (I added salt to the dough as usual, I did not add sugar).
Well, further, according to the usual scheme: flour with baking powder, kneading, oily hands and boning in corn flour. Since the cake with a very appetizing, but also very "specific" aroma - I baked it on paper, not on a Teflon rug. Slightly pierced the middle and baked in the GF at 195 g, 25 min + 5 min off. stove. I wanted to get a more fried look, and the onions were still raw, so that I could cook ...
It turned out to be a very tasty flavored cake for dinner!
If the addition of raw onion is embarrassing, then you can darken it or lightly fry it beforehand in the amount of oil that you usually add to the cake. And pour this onion with butter into the already standing mixture of kefir and semolina. Of course, the taste will differ from the tortilla with raw onions, but if someone likes bread with fried onions, then this option may be more to their liking!

[mamusi]

mamusi, please tell me what brand you bought the polenta and, if possible, show a photo of the bag. And if you tell me which chain of stores you bought, then generally class!



RepeShock, Ira! And for you the same question about the Italian semolina! Where they bought it and, if possible, a photo.

[Masha Ivanova]

Masha Ivanova, I bought it for a long time, there is no bag in sight. I always pour into storage containers ...

In the Lenta store.

[mamusi]

mamusi, Thank you! I'll try to search there.

Called Polenta corn groats. Usually Import.

Today in Metro KK saw the complete expanse of all kinds of decoys - wheat T and M, and corn (polenta), and rice, and buckwheat.
Moreover, rice and black rice, brown, wild ...
And buckwheat and fried and green.
Well, the flour is appropriate.

[Olga VB]

Olga VB, Olya, thanks for the information. I'll look in our METRO.

[Yulia]

Yulia, temptress
I also got hooked on Makfa semolina "T", and I cook porridge from time to time.

[SoNika]

SoNika,
And I always have the most common semolina M - for different needs.

Both me and my children have semolina - it was the most favorite porridge in childhood !! And for other purposes I always need it - I add it to dumplings and dumplings and to soup for soup, and to lazy curd dumplings, to casseroles, and to yeast dough. And now she has expanded its use even more.

[Yulia]

Yulia, yes, I also use it, because it is very good. useful, but rumors about calories, this is a lope nada immediately then eat

and rumors about calories, this is a lope nada then eat right away

That's it! And cereals IMHO are all useful, and each in its own way!

Yeah, if all the time we think only about calories, then we will have to tie up with bread and cereals in general, about pies and other goodies I am already silent !!

Calorie topic ~ generally SONG!)
Touches me madly. Especially skim milk and kefir, which no longer become Dairy products, but water with a cloudy white dye ...

You take 1% milk ... So what? This means that per 100 g of product it contains 1 g of milk fat, as opposed to 3 g. So what?
This will make the wasp waist straight. Isn't it better to do gymnastics in the morning, go to the pool, go for a walk, at least sometimes. And the joints are good. But eat well?
Don't overeat, of course! Balance is needed everywhere. But ... the calorie phobia ~ this is something ... Some go crazy!

[Julia]

If the addition of raw onions is embarrassing, then you can darken it or lightly fry it

Julia, I confess: I was embarrassed But I tried it anyway: and I even liked it more than with fried. Chopped finely, the onion is tender, it is not felt on the teeth at all. It will be necessary to cook with green.

[Innulya]

Isn't it better to do gymnastics in the morning, go to the pool, go for a walk, at least sometimes. And the joints are good. But eat well?

I completely agree!

I do not want to offend anyone, but IMHO I also consider it "easy self-deception" to use such "low-calorie" products for dietary purposes. Indeed, the quality of such products is often very dubious - ranging from "Oh, 1%" of milk fat, 10% sour cream to "light" mayonnaise, into which, at best, starch sauce has been mixed. In my opinion, all these products can be diluted to the required fat content at home, if desired, and without difficulty!

Innulya, thanks for the tip, I'm glad I liked it with fresh onions too! With green, it will also work out great, I once made a similar cake with green onions from rye flour in GF. The dough was also on kefir and with the addition of vegetable oil, but it differed slightly from this recipe, the cake turned out to be not so fluffy, but nevertheless very tasty! So you can try different flours on onion cakes.

But I tried it anyway: and I even liked it more than with fried. Chopped finely, tender onion,

Thanks, I also wanted to, but as if ... I doubted, now we'll poprlbuy!

In my opinion, all these products can be diluted to the desired fat content at home, if desired, and without difficulty!

.. simple water ~ and that will be more useful! ..

[mamusi]

mamusi, of course you have to try! Finely chopped onion, it really does not crunch at all in the finished cake in the crumb, but looking out from the outside is deliciously fried and baked!

.. simple water ~ and that will be more useful! ..

Aha!

... now let's try!

Try it, try it Just keep in mind: the onion whet your appetite "not childishly"

Ira! And for you the same question about the Italian semolina! Where they bought it and, if possible, a photo.

Helen, we have such a semolina (semola) for sale.
The store is not a chain store, so its name (Bread and Salt) won't tell you anything.



And the corn flour is like this. She is shallow.

Try it, try it Just keep in mind: the onion whet your appetite "not childishly"

So we will also bake a donut with garlic from this dough! That's where the aroma is appetizing - the neighbors will run away !!

[Julia]

Well, I finally managed to take a picture

Tristar, 15 minutes at maximum.



Immediately when ready, sprinkled with grated suluguni cheese a little and a little herbs.



Dyyyyyrkiiiiii !!!!


Julia, another big thanks!
The recipe is super! Fast and delicious!



Oh, I forgot)
I have 60 gr c / c spelled flour and 2 tablespoons of oat bran, the rest is 1 grade flour.
On homemade yogurt

Irisha, cake - no words! Wonder how good! : bravo: Soooo hole! Thanks for the cool pictures !!

Yul, thank you!

Here the perforation turned out to be increased, I think because I did not knead it with my hands at all.
Mix with a spoon in a bowl and immediately on the rug, dust it with flour, knead it a little and bake.
Now I will always do this)

Irish, so I, too, seem to be using my hands and don’t mess around, I only put it into a bun .. but I haven’t gotten such wonderful holes yet ...

Here is such a semolina (semola) we sell.

I bought exactly one in Metro today.

[Irina]

Irina, flat cake - class! And the holes are impressive
I have a question - baked without semolina, only with additive?

60 gr c / c spelled flour and 2 tablespoons of oat bran, the rest is 1 grade flour

And without mesh, just on a Teflon rug ?? I really liked it - I want to bake today: I don't want to heat the oven for of bread bun. And then my husband keeps complaining that I only bake such a cake for tea - for myself, but he still eats most of it).

[Natalia]

Natalia, with semolina, all according to the recipe. And with flour I always get rid of)))
Yes, this time just on the rug. Since before that I also baked with a grid, the bottom turned out to be slightly fried, this time I wanted more fried.

We wrote above that a flat cake is not suitable instead of bread, but we are fine.
I also like the structure, not rubber at all.
Peks are a must!

Take one more fan to your club of lovers of this test, together with your husband.
At first, I did not pay attention to this recipe at all, since I know many recipes for dough with kefir, I periodically use them. Then the name of this recipe began to appear frequently on the news feed, and I became interested. Then I read all 10 pages of reviews and decided to try the recipe.
And then it turned out that the house ended suddenly bread, but I didn't have time to put it on for dinner. And I opened this Temko again. For a couple of minutes, I kneaded the dough, not a cake. I poured premium corn porridge directly into the silicone mold. We sell it in very small and small flakes and I buy it all the time instead of breading, there was simply no corn flour. I dumped the dough in this breading, and immediately stretched it out with a flat cake. Spread olive oil on top, laid out sun-dried tomatoes and sprinkled with herbs. I put the mold in Princescu and after 15 minutes I had a cake ready for dinner.
But that time I did not take any pictures, because at first I did not expect the result, and then there was nothing to take. But for the first time the cake I got was exactly soft, such as my husband loves, and not the same when I made it with yeast dough.
Now I decided to try this recipe on Pizza.Yesterday evening, I quickly kneaded the dough, also immediately poured breading with corn porridge into the mold, rolled it in and stretched it. I put it in a pizza maker for 6 minutes. At this time, I cut the sausages, the cheese was shabby in advance, and I took out the vegetable mixture and tomatoes from the freezer.
But since there was only one who came from a party, and she did more Pizza for her husband who remained at home, then it could not do without a joint
I smeared the slightly baked base with ketchup, lightly sprinkled with cheese to keep the filling, scattered the vegetable mixture from the freeze.
There are red bell peppers, carrots, onions, tomatoes and herbs, all finely chopped and covered with sausage. I fell asleep with cheese, basil and put it in the included PR. And only then I saw the container with tomatoes remaining on the table.
Well, what to do ... I didn't want to leave the pizza without a tomato, and there was no point in putting them in the freezer again. I opened a red-hot PR, quickly spread the tomatoes on top, I had to lightly smear the top with mayonnaise and ketchup and fill it with cheese again.
Here's a Pizza, super cheesy, I got it. She is yellowish because of yellow tomatoes.

I myself did not try it and decided to check it again in the morning. But the base, as it was soft yesterday, remained the same in the morning.
It's just that my husband didn't really like pizza with PR because of the yeast dough, which seemed tough to him all the time. He liked our old pizza, which he made on a large baking sheet in the oven from puff pastry.
And this time he told me, you see, you can quite another matter!
So, Yulia, thank you not only from me, but also from my husband! I appreciated the recipe and now I think it will take root in our kitchen all the time!

[Nelya]

Nelyawe also love soft dough

[Nelechka]

Nelechkahow glad I am that you liked the dough and that your husband is happy !! Thank you for the wonderful review and photo report! Such a sunny pizza came out - a miracle !! Yes, sometimes you have to adapt to the tastes of your family! I also often use this dough now to quickly and without straining to build at least a cake, at least a pizza. At any time of the day, unexpected guests and hungry households will not be taken by surprise !!

[Yuliya K]

Yuliya K, Julia, thanks for the recipe, I'll try to cook in the oven.

[Evgeniya]

Evgeniya, thanks for your attention to the recipe, I will be glad if you like the dough!

At first, I did not pay attention to this recipe at all, since I know many recipes for dough with kefir,

How deceiving the name is. It seems that everything is simple and as usual in the kefir dough, and the result is gorgeous, for all occasions.

How deceiving the name is

Yes, there are so many recipes on the Internet with the tags "the best dough for pies" and "the best dough on kefir"! You look, well, yes, the dough may be good, but the composition and preparation is ordinary, with +/- kefir, eggs and sugar, without any "zest" ... And sometimes, on the contrary, in the recipes that do not really stand out, you can find really cool ideas both for the dough and for the filling. So this dough fell out of such a simple-looking cheese pie and healed its life !! I am glad that we are all curious and we continue to amaze and surprise each other with new ideas and recipes, despite the fact that each of us has our own "duty" and beloved ones, already proven over the years!

[Yulia]

Yulia, the spouse conveys respect, today I did it right on the rug, kneaded like pizza, did not open Shchebekenskaya semolina, took Mirisalevskaya. In porridge, it is grittier and more airy, an amazing incongruity, and it turned out, soft, tasty. Thank you

[Daria]

Daria, I am very glad that I liked the cake and everything turned out great on solid semolina!

[Yulia]

Yulia,

[Mashed potato focaccia]

I recommend trying the lazy mashed potato focaccia! From time to time I buy it for baking bread. It's somehow easier for me with him than with boiled potatoes, it saves time. And I also had to attach the accumulated serum!
Mashed potato focaccia
250 g whey + 1 tsp lemon juice or vinegar
3 tbsp.tablespoons of potato flakes (22-25g)
3 tbsp. l semolina
3 tbsp. l. vegetable oil
1/3 teaspoon salt
pinch of sugar
flour 200-220 g
Baking powder 2 tsp
Soda 1/4 tsp
Whey (if it is not acidic, then add citric acid or vinegar until sour), mix with potato flakes, add semolina, vegetable oil, salt and sugar. Stir with a spoon. Leave on for 10-15 minutes.
Sift flour with baking powder and baking soda. Pour into a liquid base and mix with a spoon until thick and sticky. Can be dumped with a spoon or oily hands onto a Teflon mat with a spoonful of corn (or other deboning flour). Roll the dough from all sides in boned flour. We shape, easily kneading-stretching the cake to a thickness of 1-1.5 cm. With our fingers we make holes on the surface of the cake and transfer it to a pizza maker. I baked in the GF. The temperature is 195 degrees. Baking time 20-25 min + 5 min on off stove.
Soft, delicious and fragrant potato cake is ready !!

[Yuliya K]

Yuliya K, Yulechka, another yummy! Tomorrow to the store for mashed potatoes!

[Yulia]

Yulia, well, how can you not ay-ay, how can you lose weight with you? I just came from hyper ... I want to bake fish cutlets in the GF and put fruit marshmallows, and then you cause salivation, mlyn ... I will also have to buy mashed potatoes tomorrow ... which ray? The other day I saw a piece of KZ, they said that Rolton won ...

[Irina]

Irina, Daria, girls, try it, really delicious cake !! And a quick change of bread!
I have mashed potatoes "Potatoes" from St. Petersburg, I usually take it .. I'll have to try Rolton too ...

[Yuliya K]

Yuliya K, Yulechka, well, you definitely catch my vibes! : m_zh: I also wanted to mix all the potatoes with this cake, but I was too lazy to cook. I also preferred "Potatoes" dry puree: it seems to me that there were no "eshekas" in it before (I like to read the packaging), or they were simply not indicated. And in "Test Purchase" "Rollton" won as the most natural puree. Oh, it turns out, about this already Darika wrote above.

[Inna]

Inna, I say, telepathy! I like to bake with cereals and bread more, from mashed potatoes the crumb color becomes darker, it also depends on the potatoes ...

I like to read packaging

Yeah, me too! "Eshki" in the lineup are not particularly scary !! And we don't eat it like that, puree. I looked at the KZ, there were no complaints about Potoshechka at the laboratory, just the finalists were already determined by the "popular vote"!

[Yuliya K]

Yuliya KThank you very much for the recipes for this wonderful express test.
Julia, can you make a potato focacia with a separate recipe? And then look for it. I just have dry mashed potatoes, but no whey. Interestingly, is it possible just on the water?

[Yuliya K]

Yuliya K, Yulechka, and if the puree is NOT dry, but the usual ... how to guess how much to reduce the whey ...
Well, what a beauty ... you can use the remains of cold boiled potatoes! After all, there are 2 ~ 3 pieces left. Nobody wants to ...

And I was going to make on kefir! Can't you?