Types of pastries, types of dough and recipes based on them

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Baking products are food products, the technology of which uses different types of dough with additional ingredients. It is large: cakes, pies, rolls and loaves. There is also a smaller one: cookies, muffins, pies and cakes.

Product highlights

As a rule, all types of pastries are high in calories. These products are quickly and easily absorbed by the body. Baked goodies are always something tasty and fragrant, causing an increased appetite. The most important element in the preparation of any pastry is flour. No flour - no baking. Different fats (vegetable oil, butter, margarine) are already added to a certain type and type of flour. Eggs and yeast are also common ingredients in baking. Sugar is present in many confectionery products. Additional products can be sweet ingredients: honey, chocolate, fruits, jam, condensed milk and sour cream. There may be unsweetened additional products for baking: meat, cottage cheese, mushrooms and various vegetables, fish.

Whatthere are baked goods

Types of dough and pastries from it have an extensive range. Products are divided into several groups. Belonging to the corresponding group indicates which ingredients the product is made from.

Yeast products

The most popular is baking with yeast. Any product that contains at least a little yeast automatically becomes a yeast product. It does not matter what ingredients were added during the dough kneading process. Yeast can be familiar ordinary bread. Butter buns and cheesecakes with cottage cheese also belong to this category. Even pancakes made from pancake dough will turn yeasty when you add this element to the dough. As you can see, the types of yeast baked products occupy the largest segment of baked products.

Other popular types of dough

• The dough can be shortcrust. Shortbread dough is prepared on the basis of fats (butter, margarine) with the addition of special baking powder and powdered sugar.
• Curd dough pies have a very small amount of flour in their composition, but cottage cheese or mascarpone is the main ingredient. Curd dough, as well as products made from it, can be sweet or s alty.
• All types of pastries (photo provided below in the article) from puff pastry look appetizing and taste appropriate. They can also be sweet: with jam, marmalade, powdered sugar. And they can be savory. These are puff pastry products that can be filled with mushrooms, fish and bacon with cheese.

• Dough for making pastries and cakes is most often biscuit or butter. Very sweet and high in calories. And always delicious.
• Pancake dough - for different types of pancakes and pancakes. It also has a variety of flavors - from sweet to more s alty. And the fillings for pancakes, respectively, are selected according to the taste of the dough. The pancakes themselves are considered an original Slavic ritual dish. The love for pancakes in our people lives at the genetic level. In addition, it is a fairly economical and versatile type of baking.

Despite the fact that there are many different and delicious flour-based products, each dough product has its admirers. At the end of the article, we offer you a couple of simple options for preparing different types of pastries. You can cook them without a lot of time and money.

Biscuit for tea

Biscuit is the favorite delicacy of the British. A simple dry biscuit is traditionally included in the British fife-o-clock. You need to take the following products:

• four fresh eggs;
• one hundred and twenty grams of sugar;
• one hundred and twenty grams of flour (high quality).

Bake product:

1. First of all, you need to heat the oven to two hundred degrees.
2. Take two bowls and separate chicken eggs into whites and yolks.
3. Beat the yolks with 2/3 of the total amount of sugar. Beat until you get a fluffy light mass without interspersing sugar. A homogeneous egg mixture should"reach" for the whisk.
4. Now beat the whites into a very stable foam. Such foam, when turning the bowl over, should remain as it is - in the bowl. Only after such a check can the rest of the sugar be poured into the protein foam. Continue beating until the meringue is white, firm and shiny.
5. Sift the flour and pour into the yolk mass. Gently, without sudden movements, mix the future biscuit.
6. After the flour, whipped proteins are introduced into the biscuit dough and also gently mixed with the dough.
7. Smear the mold with butter and lightly sprinkle with flour.
8. Send the dough into a mold and put it in a hot oven.
9. Never open the oven while baking the biscuit. The heated air will quickly leave the oven, and the biscuit will turn out flat and not very beautiful.
10. When twenty minutes have passed, pierce the product in the middle with a wooden skewer. If the skewer remains dry, the biscuit is baked. Let it stand in the switched off oven for ten minutes.
11. After the specified time, you can take out the biscuit and cool it on the wire rack.

This type of pastry is good to serve with tea, coffee, cocoa and milk. Everywhere it will be appropriate. If you cut the biscuit across and grease the cut with any jam or cream, and then cover the whole product with cream, you will get a wonderful light biscuit cake.

Curd dough and cupcakes from it

Bake tender cupcakes from curd dough. Ingredients needed for cupcakes:

• one hundred grams of cottage cheese;
• one hundred gramsflour;
• fifty grams of butter or margarine;
• one egg;
• 80 grams of sugar;
• a teaspoon of baking powder.

If this amount of ingredients seemed not enough for you, multiply them by two.

Cupcake technology:

1. Mix cottage cheese with egg.
2. Pour sugar into the resulting mass. Add melted butter.
3. Mix all these ingredients with a whisk or fork. We interfere, trying to grind the cottage cheese into smaller particles.
4. Mix flour with baking powder and add to the curd-egg emulsion. The resulting curd dough has a creamy texture.
5. The dough is immediately laid out in small molds for cupcakes. Before this, grease the molds with vegetable oil. Each one needs to be filled only 2/3. This is explained by the fact that the products will increase in volume during baking. We put the forms in the oven and turn it on.
6. Cupcakes are baked at a temperature of one hundred and seventy and up to two hundred degrees until cooked. The readiness of products is determined by examining the crust. As soon as the cupcakes are light brown, they can be taken out.

Of course, all types of pastries cannot be covered in one article. A lot of them. And in every part of the planet they bake something of their own according to unique recipes. Cook with pleasure, but remember that such a hobby can affect your figure.