Often beginning culinary experts are afraid to take uppreparing products of their yeast dough, mistakenly believing that it is very long and troublesome. In fact, this is not so. Using modern "instant" yeast, you can cook homemade cakes quite quickly.
The simplest product to start withto learn, it's buns from yeast dough. Prepare the yeast dough can be both with the preparation of gum, and eliminating this stage. Let's look at both of these options.
First we will try to bake buns from a yeast dough prepared in a free-form way.
We need half a kilogram of white flour, onea standard packet of "instant" yeast (11 grams), one hundred and fifty grams of granulated sugar, a little salt, two eggs, a glass (200ml) of milk (if desired, you can use 10% cream) and one hundred grams of butter, which should be pre-melt. The oil can be replaced with the same amount of margarine for baking. To make our buns from the yeast dough fragrant, you can add vanillin or a little lemon or orange peel to the dough. You can also add raisins or poppies to buns.
Warm the milk so that it is warm, but nothot. We stir in it a spoonful of sugar and dry yeast. Let's leave until yeast rises. Usually it takes no more than 10 minutes. Now add the remaining sugar, one whole egg and one protein (leave the yolk to lubricate the top of the buns) and half the norm of flour. Mix well with a mixer. If we are going to bake buns with raisins, then sprinkle clean and dried dried fruits with flour and put them into the dough. Then add the melted butter and the rest of the flour. The dough is well kneaded and put into a bowl, covered with a napkin and put in warmth. After the dough has greatly increased in volume, it needs to be kneaded again and given time so that it can rise again.
From the second test, you can startForm small buns, laying them on a greased baking sheet. Let the prepared for baking products once again rise (this will take 10-15 minutes), grease the top of each bun with a yolk. Bake in the oven at a temperature of 200 degrees, baking time - 15-20 minutes.
When using a cooking method,the recipe test for buns will be slightly different. So, we need 600 grams of white flour, a quarter of a glass of sugar, 15 grams of fresh yeast or a sachet of dry, half a glass of milk, one hundred grams of sour cream, two eggs in dough and another yolk for greasing, two tablespoons of vegetable and 75 grams of butter, a pinch salt.
When using fresh yeast,be sure that they are benign. Fresh yeast has no windy, darkened edges and smells nice freshly baked bread. Quality yeast does not stick to the fingers and have a layered structure.
So, we begin to cook buns from yeastdough, prepared by the method. We heat the milk and dissolve in it half the norm of sugar and yeast. Pour into the mass of about half a cup of flour and mix well. Opara is ready, we cover the bowl with liquid dough with food film, and on top with a towel and leave for about half an hour. With the use of qualitative yeast, the opara will greatly increase in volume during this time, and bubbles will appear on its surface.
Separately we beat eggs with sugar, which remainedafter cooking the spoons, pour them into the finished spoon, add vegetable oil and pre-melted cream, sour cream, a pinch of salt. The most recent we pour in flour. Knead the soft dough and leave it to fit. After the first rise of the test, it will need to be kneaded again, and after the second one, you can cut the buns. When preparing rolls in this way, flavorings, raisins or candied fruit can also be added to the dough.
Formed yeast buns spread onbaking sheet, let them come up, grease the top with a yolk and send it to a hot (200 degrees) oven. From the same test, you can bake pies with a sweet filling in the oven.
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