Crochet
Tanechka, Thank you !!!

Girls and boys, who will explain why / why in yeast dough lay eggs?

They write that yeast dough with the addition of eggs turns out to be rougher and stale faster. Is it true?
Crown
Quote: Krosh

Tanechka, Thank you !!!

Girls and boys, who will explain why / why in yeast kla dough: rose: blowing eggs?
They write that yeast dough with the addition of eggs turns out to be rougher and stale faster. Is it true: girl -th
True.
Eggs are added to enrich the dough with proteins and vitamins; baked goods are tastier and healthier.
To prevent pies and buns from stale, only yolks should be put into the dough.
Spasbo Chuchelka, she enlightened.
My stubborn tablet will throw a rosette intended for Chuchelka into a quote
Kroshi, I do not have enough neurons to fight him. :-)
Smile
Quote: Krosh
why put eggs in yeast dough
To get a butter dough ... eggs have nothing to do with staling, white bread without eggs can be stored perfectly for 5-6 days, in a bag, without turning into a biscuit. Butter dough is, of course, tastier (sugar, butter, eggs), but also much more high-calorie
Crochet

Oh), Chef my question is from Stupid, in Culinary school, and even a separate topic, transferred it !!!



Quote: Smile
White bread without eggs are perfectly stored for 5-6 days

Catherine, so I meant that yeast dough without eggs not stale much longer than the one to which eggs are added.

Quote: CroNa
baked goods are tastier

So it does reflect on the taste ...

It’s inconvenient to cook / bake, and it’s not that not to eat, and even not to try what you cook ...

It is useless to torture eaters ... they are so, and so delicious ...



Galina, Thank you !!!
Smile
Crochet, Inna,Idea that heroic family, you can't bake a skok for a week of pies, 2 days maximum ...
Wiki
Quote: Krosh

... they are so and so delicious ...

Well, it makes sense to pay more lay eggs?

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