I want to share with you the method of preparation of the Khrushchev dough which is suitable for all kinds of yeast cake.
From it out delicious cakes and muffins, pies, bagels, pizza, Kurniki, Rastegaev etc.
Khrushchev dough unlike conventional yeast leavened dough is placed in a suitable cool place, for example in a refrigerator. It is perfectly stored in the same refrigerator for up to two days in a tight package.
Baking of Khrushchev dough is obtained simply perfect: airy and soft. The products have a pleasant taste and creamy at the same time not a long time stale.
Ingredients:
2-3 cups flour
200 ml of warm milk
egg
80 gr. butter
40 ml of vegetable oil
0.5 hours. l. salt
1 h. l. Sahara
1 h. l. dry yeast
Preparation:
1. Sift flour twice, to enrich it with oxygen.
2. Milk is heated. The remaining ingredients are to be too warm or room temperature.
3. In a bowl pour 1 cup of flour, salt, sugar and yeast. Mix.
4. Then pour the warm milk, flour, melted butter and vegetable oil. There also break an egg.
5. Mix batter until uniform. Then, in several stages pour the remaining flour, each time carefully vymeshivaya dough.
The dough should have a soft, elastic and quite sticky.
6. Put the dough in a bowl and cover the bowl with cling film on top or put in a plastic bag.
7. Remove the dough in a refrigerator for at least 2 hr. During this time, it will increase by 2-3 times.
Important! If the dough does not increase, most wine is nesvezhesti yeast.
8. Coming up the dough from the refrigerator, to give it warm for 30 minutes to room temperature.
To form the dough patties, buns, bagels or something else.
Good luck with your baking!
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