Airy and tender Viennese pastries are known all over the world, as they are soft and fluffy, retain their freshness for a long time, appetizing appearance and pleasant taste.
The secret lies in a special kind of test. Save the recipe!
A few secrets and tips:
1. The taste of a ready-made Viennese dough depends on the quality and freshness of the ingredients.
In the classic version of the dough, there is a lot of baking, that is, eggs and butter, which can almost always be replaced with margarine, but the taste of the finished baked goods will, of course, suffer from this.
2. It is even more important to take only high quality flour, which must be sieved two or three times. The dough will rise better and the baked goods will be more fluffy.
3. The dough is kneaded in a sponge way. An attempt to speed up the process and give up making dough will not lead to anything good.
4. It is also worth paying attention to the quality of the yeast. First, you need to mix the yeast with a little sugar and warm liquid, and only after making sure that the yeast is working, you can prepare a dough.
5. Use only warm food to knead Viennese dough. Remove eggs and sour cream from the refrigerator in advance, heat the milk to 30-40 degrees.
Ingredients:
500 gr. flour
2 eggs
60 gr. butter
250 ml milk
40 gr. Sahara
1 hour l. dry yeast
1 hour l. salt without a slide
Preparation:
1. Heat the milk to 30-40 degrees. Add yeast, add 1 tsp each. flour and sugar. Stir, wait 10-15 minutes, until the yeast is activated.
2. Sift flour. Mix half of it with dough. The mixture should be thick and smooth.
3. Cover the bowl with the dough with a damp cloth, put it in a warm place until the dough rises and starts to fall by itself. This will happen in about 1.5 hours.
4. Melt the butter, mix it with the remaining sugar. Add to the dough, mix.
5. Add the remaining flour and salt, knead the dough. No kneading is required at this stage.
6. Cover the dish with the dough with a towel, put it in heat for about an hour. Be sure to knead the dough that has come up.
7. Beat eggs and combine with dough. Now you need to knead it for 20 minutes.
Remove the dough in a warm place for 2 hours.
Everything! Done!
Yes, it is long and laborious, but what baked goods come out of it!
Any housewife can make pies from Viennese dough, but only if she is patient and follows all the recommendations in the recipe, without deviating from the instructions one iota.
This dough is more suitable for sweet pastries, but it can also be used for savory pies if you reduce the amount of sugar in the composition.
Did you like the article?
You are welcomeSUBSCRIBEto the channel and like it!
Your activity is very important to the author!
Thanks for reading to the end!