✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅👌 Any pastry made from yeast dough always turns out to be very airy, soft and very, very tasty! And besides, yeast baked goods do not stale for a long time.
Today I want to share with you an excellent and unusual recipe for a universal yeast dough, from which you can cook any sweet products, with any filling. And unsweetened pastries will turn out to be tasty too, but you will need to reduce the amount of sugar in the composition.
✨The main feature of the preparation of this dough is in an unusual way of proving. This dough does not need to be placed in a warm place on the rise, as usual... And you need to immerse yourself in cold water !!! Thanks to this technique, it fits literally before our eyes: after 30 minutes it will be possible to mold pies or buns. And the baking turns out to be simply incomparable! 🥰
📕Ingredients for making the dough: 🥙
Milk - 200 ml
Fresh (pressed) yeast - 20 g
Granulated sugar - 75 g
Vanillin - 1 sachet
Chicken eggs - 2 pcs.
Butter - 40 g
Sunflower oil - 3-4 tbsp l.
Salt - 1/2 tsp l.
Wheat flour - 600 g
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
First, we make a dough. To do this, we take a dish of a suitable volume, chop the yeast into it. We add here 1 tbsp. l. sugar (pour out of the total). ✨If you have dry yeast, you will need a second less yeast, i.e. about 6-7 g.
Fill the yeast with sugar with warm milk (about 35-40 degrees). Add 2 tbsp. l. flour (from the general rate). Stir thoroughly until a homogeneous mixture is formed and remove the resulting chatterbox in a warm place to activate the yeast. In the meantime, we are preparing the other ingredients for the dough.
Break 1 whole egg into a separate bowl and add 1 protein. For now, cover the yolk with a film and put it in the refrigerator, we will use it to grease the baked goods before sending it to the oven. Also pour the remaining sugar, vanillin (you can replace 1 tsp. l. vanilla sugar), salt, softened butter and 3-4 tbsp. l. vegetable oil.
Mix thoroughly with a whisk.
In the meantime, the yeast woke up, and the dough noticeably came up - that's what a beautiful foam cap appeared! ↓↓↓ 👇👇👇
Pour the matched dough to the butter-egg mixture, mix and add the sifted flour. ✨ Do not pour out the entire amount at once, add in parts, mixing the mass.
Gradually knead a soft, pliable, not sticky dough, collect it in a ball. If necessary, during kneading, grease hands and table with vegetable oil.
Now we take the most ordinary plastic bag (whole), grease it inside with a small amount of vegetable oil and place the dough in it. We "expel" the air from the bag, tie the tip at the very edge so that the dough has enough space for growth.
We fill a large deep container with cold water and immerse the bag with the dough in the water.
And after half an hour this is what the dough will look like. It will become airy, fill all the free space in the bag and float to the surface of the water. That's it, we get the dough out of the bag and you can sculpt pies!
✨ And as I said, you can make absolutely any filling for pies. This time I have a cottage cheese - for its preparation I mix 350 g of cottage cheese, 1 egg, 4 tbsp. l. sugar, a pinch of vanillin, 1 tbsp. l. sour cream and punch with an immersion blender until smooth.
Then I add 2 tbsp. l. cornstarch and hang well. You may need more or less starch, depending on the moisture content of the curd.
We make pies as usual. We take a piece of dough, form a ball out of it, roll it into a cake. Put the filling in the center.
We fasten the edges of the dough from above, pinch the "seam" well.
We trim the shape of the pies and put them on a baking sheet. Cover with foil and let it come up in a warm place for 30 minutes.
Grease the pies that have come up after proofing with the yolk that has been set aside earlier (you can mix it with 1 tsp. l. milk to make the coating more even), sprinkle with sesame seeds if desired.
We bake pies until golden brown in an oven preheated to 180 degrees for 18-20 minutes (depending on the characteristics of your oven).
SHEET PHOTO ON THE SIDE-> -> -> -> ->
The dough turns out to be airy, soft, tender and does not stale for a long time. Cook, taste, Have a nice tea! 🍽
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Regards, Ocsana!