Pastry. The basic recipe is a certified pastry chef

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Pastry, which can easily be prepared and stored for a long time.

I love the pastry for its simplicity of use. Usually I cook it a lot, so you can freeze and then do not bother with the batch. Store in the freezer no more than 4 months, no longer advise the flour and the yeast will begin to lose its strength. But usually is not long delayed. This is my basic recipe that I often use in my pastry shop. It is simple and versatile and will even beginners.

All the ingredients necessary for the preparation of this dessert you will find in the end. Enjoy reading!

Cooking method

Milk is poured into a plastic bowl and heated in the microwave to body temperature. I warmed up at maximum power for about 45 seconds, if the overheated let refrigerate for another minute.

I love the flavored dough. To do this I add a teaspoon of cinnamon for example in milk, and I bring it to a boil. Then cooled to 36-37 degrees. Before using the filter through a sieve.

When the milk is ready, salt, yeast, half the sugar sent to the mixing bowl and poured milk. Stir to dissolve yeast, covered with a towel and put it in a warm place for 10 minutes. While I was raised dough I sifted flour, to saturate it with oxygen.

When the dough has risen, I add butter to it and stir whisk. Then I put the bowl in the mixer with paddle "hook". Included average speed and gradually introduced flour.

When the meal was over kneading continued for another 10 minutes on medium speed. I got the dough elastic and not sticky. I put the dough in a large bowl, cover with cling film and put in a warm place for 1 hour. During this time, the dough increase in volume by 2-2.5 times.

In the photo are not clear, but the dough is increased by more than 2 times
In the photo are not clear, but the dough is increased by more than 2 times

The pastry is ready.

Next to this test I cook muffins with different fillings and different shapes. Or can be frozen and leave until the right moment. To defrost the dough I put first in the refrigerator, then to room temperature for 1 hour (for recovery). Once the dough has begun to recover, it is ready for operation.

In future articles I will discuss their favorite recipes for pastry fillings, do not forget to subscribe to the channel, so as not to miss.

Standard blank for me.
Standard blank for me.

Ingredients

25 g fresh yeast or 13 g of dry

250 grams of milk

45 g sugar

75 g butter com tempo

0.5 teaspoon salt

420 grams of wheat flour

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