Yeast dough on egg whites

Yeast dough on egg whites

Category: Bakery products

Ingredients
1 cup = 300 ml
premium wheat flour	6 cups
milk	1 cup
water	1 cup
vegetable oil	1/2 cup
egg	2 pcs.
sugar	4 tbsp. l.
salt	2 tsp
dry yeast	11 g
molasses (pecmez)	1 tsp

Cooking method

• Add cold water, butter, 2 tbsp to hot milk. l. sugar and yeast, if your yeast requires preliminary activation in liquid, stir.

  Add 2 whites, and leave the yolks to glaze the buns before baking. Next, add the remaining 2 tbsp. l. sugar, salt and 2 cups of flour, if you are using yeast that does not require pre-activation in the liquid - mix it with flour.

  Start kneading the dough with the processor, adding the remaining amount of flour in 1 cup, save the last cup for further manual kneading. When the dough begins to lag behind the walls of the bowl, turn off the processor and continue kneading with your hands, adding a little flour. The dough should be soft and slightly sticky to your hands, but if you take the dough with a clean hand (without residues of flour and dough from kneading), then it does not stick to the palm. Round the dough and sprinkle with flour.

• I would not recommend this dough for manual kneading because of the possible difficulties in work, especially if you are not used to or do not like to work with a dough of such density. Yes, and the weight of the dough is pretty decent and can be tedious to work with. However, I kneaded the dough by hand using a convenient technique: , supplemented with several folds in the process.

  Transfer the dough to a bowl, cover with a napkin and let it ferment for about 2-2.5 hours, depending on the ambient temperature.

  The finished dough should be about 2-2.5 times its original size. Next, do the kneading and shape the products to your liking.

  I divided the dough into 16 pieces and rounded.

  She formed buns with cheese, apples and cinnamon and stuffed with poppy from TZ.

  Leave it for proofing, covered with a napkin, for about 30 minutes.

  To the remaining yolks (I added a small amount to the poppy filling) add molasses (pecmez) or a little cold water and a pinch of salt, apply the resulting mixture to the surface of the TK before putting the baking sheet in the oven.

  Place the baking sheet in an oven preheated to 180 C and bake for about 25-30 minutes, until fully cooked. The final baking time depends on the size of the products and the characteristics of your oven, adjust the time yourself.

  Ready and still hot buns, immediately after baking, brush with butter or sweet water using a silicone brush.

  Products made from this dough are particularly soft and remain soft on the following days after baking.

Note

According to the recipe of Emel (Turkey). Thanks to the author!
My family unanimously approved this dough recipe and asked not to lose it.

[Ilona]

Ilona, I get aesthetic pleasure from reading your recipes!
Very informative, at the same time beautiful, neat, exemplary!
Thank you for the great work on the design of the MK!
I took the recipe in a piggy bank, I always believed that the dough on the squirrels is rubbery, although lush, but judging by the photo, I understand that I was wrong.

[Ilona]

Ilona, this is already prohibitive, as the template is made! Thank you very much for the master class on molding different types of pies! Sorry, I didn't understand about molasses, maybe I looked through what ??
The perfect recipe! She took it to her, though not a fan of pies, but I will spoil your children! Thank you! Beautiful, natural, as always

[Ilona]

Ilona pies are just lovely I will definitely play with such a dough

[eye]

eye, zvezda, Tatyana1103, thank you for your interest in the recipe and kind words!

I took the recipe in a piggy bank, I always believed that the dough on the squirrels is rubbery, although lush, but judging by the photo, I understand that I was wrong.

and I doubted, and also assumed a significant loss in taste and deterioration in the structure of the dough not the next day after baking, but I was interested in the softness of the buns promised by the author. Tatyana, baked goods do not resemble rubber crumb and taste like a regular (plain) bun. It is difficult to convey in the photo, there may be another collage in the form of an addition:

🔗

... Everyone has different tastes and, to avoid disappointment, try making baked goods with a small amount of dough.
It's easy for me to be "you" if you are comfortable with this form of communication.

Sorry, I didn't understand about molasses, maybe I looked through what ??

Olya, thank you, dear, for the question and forgive me for the inattention. Treacle or pecmez is added to the yolks, stirred thoroughly and applied to the TK before putting them in the oven. The recipe was supplemented.

She took it to her, though not a lover of pies, but I will spoil your children!

Grilled buns with vegetables, cheese and butter? Any product from this test is likely to work well, except those that require a very rich dough for the base. However, initially, the dough is intended specifically for buns with cheese or plain buns without filling.

as the template is made!

Olya, by weight. You just weigh the finished dough on a scale and divide it into equal parts by weight, which gives a relatively even and uniform appearance of the finished products.

I will definitely play with such a test

Tatyana, delicious pastries!

by weight.

I only make it by weight, but I have such beauty in my piggy bank not only this recipe, but I will try to make one more for children

I'll try to make one more for children

you are a caring mother, good for your children.

Grandma ... well, daughters will get a little

Grandma ... well, daughters will get a little

I see you, most importantly, spend more time with them, and cooking is no longer as important as communication.

[Ilona]

Ilona, the fact of the matter is that cooking is very important !! Most of my children cook themselves and I bring them a selection of recipes, my daughter is working, all the care is for her granddaughters and granddaughter ... so I’m not just looking for the right options! I chose recipes from Guzeli, your granddaughter is on diets ,,, and even so she collected on the forum ,,

cooking is important!

then you will combine strength and good mood for cooking!

[Corsica]

Corsica, Ilona, thanks for the recipe! For the first time I hear about such a test on egg whites, it became interesting and I will try to make half a recipe for the first time. There is no molasses, I will grease with yolks. Tell me, what is the weight of the blank for 1 pie?

[velli]

velli, Valentine, to your health! I agree that the more usual options for making dough on yolks or all without eggs. We liked the recipe, you may also like it.

There is no molasses, I will grease with yolks. Tell me, what is the weight of the blank for 1 pie?

Yes, molasses is added to the yolks for a beautiful color scheme, but a mixture of yolks with water and salt gives no worse result, outwardly I like it even better.
Weight of 1 TZ = 130 g, weight of finished dough ~ 2 kg.
It's easy for me to be "you" if this form of communication is convenient for you.

[Ilona]

Ilona, thank you for your detailed answer! Now my dough is kneading x / n on the program. Yeast dough (1 hour 30 min.) Well, then I'll mix a little on the table and start cutting. filling with meat and apples. Cook apples with sugar and cinnamon until soft, sprinkle with starch = like filling in pies from McDonald's. I make pies about the same weight as in your photo, so I asked why. And the weight of the finished dough is sometimes 1kg., And 500g. flour lately. For two of us with my son and that's a lot.

[Valentine]

Now my dough is kneading cotton

I make pies about the same weight as in your photo

Valentine, and I choose a smaller weight for pies - about 60-75 g, without filling. I didn't cook apples for the filling, there was no time for cooking.

And the weight of the finished dough is sometimes 1kg., And 500g. flour lately.

yes, and I usually cook that much. It's good that you have someone to share your finished baked goods with.

Pies stuffed with pumpkin, apples and raisins.