MUST SAVE THIS MIRACLE! 😍
Ingredients
- For yeast dough:
- 1 teaspoon sugar
- 50 ml water
- 1 tsp (5 g) dry yeast
- For the test:
- 250 ml milk / water / kefir
- 2 pcs yolk (optional)
- 2 teaspoons sahara
- 1/2 teaspoon salt
- 500 g flour (you may need a little more or less, because flour is
- 2 tablespoons of vegetable oil
Steps
Β Pour warm milk into a deep container.
Add: cahap, salt, yolks, vegetable oil, pour in the raised yeast and mix well.
Sprinkle 2/3 of the flour from the total mass and replace (little by little the remaining flour) with a very soft, sticky test.
Fill the test with flour, the pies will turn out to be hard, rubbery. The best in the future, when sculpting the pies, use more flour for dusting.
Knead for 10 - 15 minutes (this is the time you need to start working the gluten flour), CAREFULLY, until it will not be removed from your hands.
Place the mixed dough into a miska smeared with vegetable oil, cover with food wrap and leave in a warm place for lifting.
I put the miska with the test in the refrigerator (at night).
After about 1.5 - 2 hours, do the first workout, then cover it again and leave to stand. After that, you can work with the test.
Bon Appetit! a source
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