The yeast dough should be delicate, light and fluffy after baking. Achieving such an effect It is not as simple as it may seem. Preparation, however, will allow you to eliminate all errors and the cake It will even come out to inexperienced homemade confectioners. For this with this recipe it will be much faster and simpler.
Preparation of yeast dough should be started by choosing ingredients. They are of key importance yeast, selected flour, amount of eggs or type Ticing. They will have the greatest impact on taste, quality and growth.
Yeast dough can be prepared based on dry or fresh yeast. Dry yeast is simpler to usebecause it is enough to mix them with flour and continue making the dough. Usually less of them are addedand at the same time do not give baking a strong yeast aroma.
Fresh yeast and require prior leap. Only after rising will we add it to dry ingredients. Cake it grows on thembut faster than on a dry version. We use more, but you still can’t overdo it with their quantity. Too much fresh yeast makes the yeast not a very pleasant characteristic taste and will be heavier to digest.
Of all the flour, one of the best choices is wheat flour 750. This is the so -called Bread wheat flour. Type 550 wheat flour will also work well. Regardless of which one we choose, the flour is worth sifting. Then the whole will become lighter and more downy.
The use of eggs in yeast dough is not necessarybut it is recommended to use them. Thanks to this addition, baking will stay fresh longer, and at the same time take on a beautiful, golden color. They must have room temperature.
When it comes to yeast dough fat, The best will always be dissolved, cooled butter. It will give a unique, butter aroma. Oil will be a good replacement for this choice. Thanks to the greasy ingredient, the dough will be longer durable, softer and flexible.
In addition to the ingredients, preparation itself is important. Yeast dough requires long kneadingwhich allows you to release gluten from flour. This compound is responsible for the elasticity, fluffiness and delicacy of the dough.
It is best for the kneading to take place manually. This should last up to 20 minutes. We will know a well -developed yeast dough by leaving the hand. For this it becomes shiny and smooth. After pressing it with your finger, the dent returns to its original shape.
Yeast dough from this recipe is prepared incredibly fast. The recipe is so simple that it will come out absolutely to everyone. Is delicate, soft, fluffy. Already when baking, its aroma fills the whole house. It is amazing that such a small workload can be prepared such a masterpiece.
Employment ingredients:
- 500 g of wheat flour
- 50 g of fresh yeast
- 250 ml of warm milk
- 2 eggs
- 100-150 g cukru
- 150 g of butter.
Ingredients for crumble:
- 1/2 cup of wheat flour,
- 1/3 cup of sugar,
- 2 tablespoons of butter.
Crow to warm milk yeast, add 1 tablespoon of sugar, 1 tablespoon of flourMix until the ingredients combine. Mixture Leave approx. 15 minutes aside. It should grow during this time. Beat eggs with the addition of remaining sugar in a separate bowl. Melt the butter and cool down.
For a ready, grown leaven Add beaten eggs and liquid, cool butter. Add the flour and the whole sieved through the sieve Start to make manually or using a mixer. When the dough reaches a uniform, flexible consistency, Set aside for an hour in a warm place. They should be covered with a cotton cloth.
Transfer the yeast dough to the form on dimensions 23×33 cm. Knead the ingredients with each other, and sprinkle with ready crumble to the top of the dough. Bake the dough for approx. 50 minutes in 170 degrees Celsius.
Yeast dough before baking You can store in the fridge as much as possible. It is worth waiting for the mass to grow before cooling. Then place it in a tightly closed containerso that it does not dry. This is how the yeast dough in the fridge can be stored up to 4 days.
It should be remembered that after storing yeast dough in the fridge you will need to warm them. It should be them remove from the fridge at least 20 minutes before baking. In this way a delicacy You will be able to prepare even faster.
Source: NowowoPuje.pl
