2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Fragrant, juicy, with a beautiful golden crust whites - it's hard to refuse such a dish. This is the favorite snack of many men who cannot imagine their life without meat.
The secret of delicious whites is not only in the filling, as many believe, but also in the dough.
In the article we will consider all the subtleties of its preparation. As well as several recipes for dough for whites, which you can easily cook at home.
How to cook
In order to prepare dough for whites, you do not need to have special skills. A novice cook will also cope with this task. The main thing is a positive attitude and a loving attitude to the process.
The fact is that if you knead the dough for whites or any other in a bad mood, it will never work. Every culinary specialist knows that the baking process is a delicate work that requires “good” hands and a good mood. No one has been able to explain this fact yet, but it's better not to risk it, and therefore, if the day does not work out, postponethe process of kneading dough for whites for the next.
Essential Products
There are several dough recipes for belyash, each of which, if the instructions are followed, turns out to be very tasty. The main and invariable ingredients are flour, sugar, s alt.
Often they prepare yeast dough for whites, on kefir or on water. Let's analyze each of the above in detail.
Important! In order to get a soft dough, you need to knead it well. Make sure that it rises well, otherwise the whites will not work. But don't overdo it so that the dough doesn't rest, otherwise it may ferment and the whites will be sour.
Dough for whites with yeast
With yeast, you should get a bubbly, tender and airy dough, which is perfect for both whites and pies.
Ingredients:
- Half a kilo of wheat flour.
- Spoon dry yeast.
- A few tablespoons of sunflower oil.
- One and a half tablespoons of sugar.
- Third part of a teaspoon of s alt.
- 300 grams of water.
Cooking instructions
Use water at room temperature to knead yeast dough.
In the first stage of cooking, dissolve the sugar and yeast in water.
Pour the water into a deep container. Sift 5 tablespoons of flour and add to water. Stir with a whisk or mixer until bubbles form and the mass has a uniform consistency. Then cover the container with a towel and set aside for half an hour in a place where there is nodrafts.
When a foam cap appears, add the remaining flour. Do not forget to sift it - this will saturate the flour with oxygen, which will allow the dough to rise quickly and easily. Add s alt and vegetable oil. When the consistency of the dough is thick enough, start kneading it with your hands on a dry, clean surface sprinkled with flour. Thanks to the oil, the dough should turn out tender, pleasant to the touch and elastic.
Now cover the dough again with a towel and leave it for three hours in a warm place. It should triple in size.
Following the instructions, you will get a delicious dough for whites with a crispy crust.
Kefir dough
Using this recipe for whites, you can be sure that the next day they will be tender and soft.
Ingredients:
- A liter of yogurt.
- A teaspoon of baking soda.
- 100 grams of sunflower oil.
- A pinch of s alt.
- 600 grams of wheat flour.
- Half bag of dry yeast.
- Table spoon of sugar.
Instructions
To prepare dough for kefir whites, use only room temperature products.
Pour kefir and vegetable oil into a container. Mix and send to the stove to heat up. In the process, add s alt and sugar, stirring well.
Separately sift flour and yeast. Combine both ingredients. Add the resulting mixture to the kefir mass gradually, kneading the dough. As a result, it willelastic and soft.
Remove the container from the stove and set aside for half an hour. The volume of the mass after the allotted time should increase three times.
After mix the dough well several times and you can cook your favorite dish.
Dough on the water
The cooked whites from the dough on the water, although they will turn out to be very bland, but at the same time they will be fragrant with a crispy crust.
Ingredients:
- Glass of warm water.
- Half a kilo of wheat flour.
- One chicken egg.
- 50 grams of butter.
- 5 grams of fine s alt.
- Same amount of dry yeast.
Instructions
When preparing the dough for whites on the water, use only fresh products, which will ensure not only the quality, but also the taste of the dish.
First of all, fill the yeast with warm water, mix and set aside in a windproof place. Yeast should start to swell.
Melt the butter in a water bath and add to the yeast. Then break the egg and add s alt. Sift three and a half cups of flour and send after the rest of the ingredients. Knead the dough until it becomes soft.
We put it for one hour in a warm place. After that, sift another glass of flour and mix into the dough, then send it to a warm place for only twenty minutes.
When it rises, mix well and start cooking whites. To prevent the dough from sticking to your hands, moisten them with water.
Dough without yeast
Yeast-free dough for whites - quick and tasty for those whowho has no time to wait for it to rise.
Ingredients:
- Gender is a liter of milk.
- The same amount of yogurt.
- A couple of chicken eggs.
- ½ teaspoon of baking soda.
- Same amount of fine s alt.
- Teaspoon of granulated sugar.
- 200 grams of wheat flour.
- A couple tablespoons of flour.
Instructions
It takes only 20 minutes to prepare a quick whitefish dough.
In a separate container, mix milk and kefir. Crack in two eggs. Mix all ingredients with a fork or whisk. Then add the rest of the ingredients. Sift flour. During kneading, the dough should become soft and sticky to the hands. To avoid this, add vegetable oil. This will give it elasticity, and it will stop sticking to your hands. This process will take no more than 10 minutes.
Put it in a warm place for another 10 minutes to "rest".
After the dough has settled, you can start sculpting whites.
Unusual yogurt dough
Cooking yeast-free yogurt dough very quickly. By following all the instructions, it will turn out incredibly tender.
Ingredients:
- Half a kilo of wheat flour.
- One chicken yolk.
- A teaspoon of fine s alt.
- 3 tablespoons 10% unflavored yogurt.
- 2 tablespoons sunflower oil.
- 2 teaspoons of baking powder.
"Instruction" test for whites with photo
Step one
Sift flour.
Step two
Separate the yolk from the protein.
Step three
Send the yolk, yogurt to the container. Mix well.
Step four
Mix flour with baking powder and s alt.
Step five
Pour the mixed flour with the rest of the ingredients into a container with yogurt and yolk.
Step six
Start kneading the dough so that it sticks to your hands a little. Be careful not to get too tight.
Step seven
Add sunflower oil and continue kneading the dough. Then cover with a towel and set aside for one hour in a warm place. The dough should double in size.
Step eight
Take out the dough and knead well. After that, you can start cooking belyashi.
Basic principles for working with yeast dough
Most beginner cooks are sure that working with yeast dough is a long and very laborious process. Of course, if you do not know all the subtleties of its preparation, it will never rise or turn out with a sour taste.
In fact, having studied the basic technology, yeast dough can be prepared without difficulty. Of course, just a good mood will not be enough.
How to understand that the kneading was successful if you do it infirst time? Properly prepared yeast dough will be soft and tender during kneading, and not stick too much to your hands. It is very easy to work with him. From such a dough, juicy and lush whites are obtained.
Of course, each housewife has her own special recipe, but the basis will always be flour, eggs, milk (water), butter, s alt, sugar.
Not everyone understands why sugar is needed. In fact, without it, nothing will work. It is thanks to this ingredient that yeast fungi are activated, which makes the dough airy with a porous texture. In other words, the fermentation process begins.
Basically, yeast dough is prepared in two steps.
On the first - dough is kneaded. During the second - the process of kneading begins. It will take several hours to cook.
If you want to speed it up, you will need to do without the dough. In this case, it is necessary to heat the fermented milk products used for the recipe, which will speed up the fermentation process.
Often, the latter method is used for whites. Mix all the ingredients, some of which are heated and left for a while in a warm place. After it has risen, it can be kneaded.
Subtleties of cooking:
- Before starting work, the flour must be sifted.
- The best temperature for the dough to rise is at least +36 degrees. Milk or water that is used for kneading is best heated. The remaining ingredients - eggs, kefir should be at room temperature. To do this, first remove them fromrefrigerator.
- Important! Avoid drafts while kneading.
- Never dissolve the yeast in a liquid whose temperature is above 50 degrees. Fungi die at high temperatures. If you accidentally overheat milk or water, wait until it cools down a bit.
- When using pressed yeast, they are pre-dissolved in liquid and only then flour is added. In the case of dry yeast, they can immediately be mixed with already sifted flour. And already in this mixture you can pour water or milk.
- Yeast dough should not be too tight. To do this, add flour gradually, mixing all the ingredients.
Important! The dough should not be overcooked longer than indicated in the recipe, otherwise the dough will turn out sour.
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