Dough products: recipes

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

Baking recipes - the most popular - for centuries, probably pass from mouth to mouth, from one culinary notebook to another. And home cooks keep them carefully, like the apple of their eye. A variety of dough products occupy an honorable place in the culinary traditions of many peoples of the world. They are prepared according to authentic and mass recipes on all continents. Experienced housewives know what and how to do so that both guests and family are delighted with a delicious dish. What can be prepared from the dough or with its direct participation? Yes, almost everything: as they say, the first, second, and dessert. Let's find out with you in more detail and learn from the experience right now!

A little about classification

But the dough is different. And in order to understand from which variety it is best to cook a particular dish, you need to know what are the differences:

• The yeast version is prepared withthe participation of yeast - dry or live. In turn, such a dough can be made doughy (first put the dough, and then add the main amount of flour and knead) and bezopare (knead all the flour at once and remove the approach) way. This variety can also be puffed - this is when, at the end of fermentation, it is layered with spread or butter.
• Yeast-free (unleavened) dough, respectively, is made without the participation of yeast cultures. It can be whipped (biscuits and pancakes), puffed (coated with butter, margarine), custard, with baking powder (sand, gingerbread).

So, as you can see, there are many options to choose from. And each dish has its own.

Yeast dough products

This is an excellent and consistent base for most types of baked goods, both sweet and savory. Pies and pies, pizza of all stripes, rolls, buns, cookies can be prepared with this product. Therefore, learning how to cook it is simply an urgent need for many beginner home cooks. It can be said that something like a sacred duty for a self-respecting cook. In addition, such dough products can be prepared with milk, kefir, and water, using fresh or dry yeast, adding or excluding eggs. In general, there are many options, each has its own nuances. Well, are you ready to get started? Then here are some recipes for you.

Quick version of pizza dough

Today these Italian yeast dough products are very popular. Want to treat your guests to a quickoption? Then we take a glass of water, a pack of dry yeast cultures (5 grams), two glasses of flour, a spoonful of vegetable oil, a little s alt. And start kneading.

1. Pour the flour into the prepared dry container. We also send fast-acting dry yeast there (do not first dissolve in water).
2. Add lukewarm water (in boiling water, microorganisms will die, and their fermentation will slow down from cold water).
3. Followed by a spoonful of vegetable oil (it will make the dough elastic).
4. Knead the bun.
5. Pizza base is ready! The whole process took no more than 15 minutes, which is very important if, as they say, guests are on the doorstep.
6. Now we divide the bun into 2 equal parts. Dust with flour, roll out the tortillas and place in appropriate pizza molds, lightly oiled.

A few words about the filling

It can be the most diverse for your quick pizza - whoever loves what. Possible and vegetarian, and with fruit, and the simplest varieties. For example:

1. Take the ketchup and lightly coat the base with it (smear it on the surface with a brush).
2. Servelat or other smoked sausage cut into thin circles. My tomatoes and cut into semicircles.
3. Spread the sausage and tomatoes evenly over the pancake dough.
4. Sprinkle generously with any hard cheese. And on top, for beauty, lay out the olives cut into rings.
5. Quick pizza goes to the oven (temperature - over 200 degrees, 10 minutes).
6. Done! Get the swords out of the oven and onto the table!

Dough croissants

They need puff yeast. We make the dough, as in the previous recipe. And now the frozen butter is cut into pieces and laid out on baking paper. We cover with the same sheet of paper. Roll out the product with a rolling pin. Remove the top and bottom paper sheets. We put it on the rolled yeast dough and fold it several times. Cover and put in the bottom of the refrigerator (time - about an hour). The procedure with rolling and folding is repeated several times.

In the final roll out the dough into a thin sheet and divide into small triangles. In the wide part of each we put the filling (for example, a spoonful of apricot jam). We twist the triangle, giving it the shape of a croissant. And then bake in the oven (20 minutes until golden).

Kefir pies

Recipes for dough products using yeast are very diverse. Take, for example, pies. And they cook quickly, and you can come up with a variety of fillings. We will need: 3 cups of flour, half a cup of vegetable oil, a glass of kefir, 10 grams of dry yeast, a little s alt and sugar. And soft, “downy”, dough products baked with an appetizing blush will help out any housewife. They are appropriate at almost any time of the year, they optimally complement lunch, breakfast, dinner, and even a picnic in nature. Kefir dough "downy" is obedient and pleasant in cooking, neutral in taste. This will allow you to use both savory and sweet fillings. And the pies will be soft,will not get stale for a long time under a kitchen towel.

How to cook

1. Sift the flour. Add dry yeast. Stir.
2. We combine vegetable oil with kefir and heat it to a temperature just above 30 degrees. Mix by adding s alt and sugar. And then we introduce the entire resulting mass into flour with yeast cultures. Once again, mix everything well, forming a kolobok (knead for 7-8 minutes).
3. Cover the dough with a cotton towel and set aside for half an hour (during this time, you can prepare any filling that you like).
4. Knead the real bun and divide it in portions, depending on the size of the conceived pies (usually 12-20 parts).
5. Level each piece of dough (thickness - about half a centimeter). Add stuffing to the center. And we carefully pinch the edges of the dough, giving the pie a characteristic shape.
6. Place the blanks on a baking sheet (it must be lined with baking paper). Cover with a towel and set aside for 10 minutes for the dough to rise properly. Then we grease the dough products with yolk (you can also sprinkle with sesame seeds). Place the baking sheet in a preheated oven (200 degrees, 15 minutes). Bake until blush appears.

Unleavened dough

This type of food is also very popular among the people. What can be prepared from yeast-free dough? Yes, a lot of things - and they did it in ancient times, and they do it today. Undoubtedly, ancient cooks started with yeast-free dough. Products from unleavened dough were baked onhot stones, then - in the hearths. These types of authentic dishes are still popular. For example, Georgian khachapuri, Uzbek samsa, Finnish dumplings. And also such products from unleavened dough as dumplings, manti, pasta and so on and so forth. This base has only one drawback - a dense, dryish structure. But for some recipes, these qualities turn into virtues! Especially for boiled dishes.

How to knead

For unleavened dough, we take cold water and premium flour (if you also use eggs, butter, milk, the dough will be rich). Pour the sifted flour into a hill, and form a funnel in the middle. Gradually pour in water, slightly s alted. Now we knead the steep dough (if necessary, add butter or spread). Let it lie down for about half an hour under a kitchen towel so that the gluten swells. Then roll out the dough thinner. And if the filling is ready, you can sculpt dumplings (manti, dumplings and further down the list)! Bon appetit everyone!