Types of test. Types of yeast and puff pastry

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50

What a variety of dough dishes, in which the main ingredient is flour! These are airy bread and mouth-watering pies, thin pancakes and cream cakes, cottage cheese dumplings and crispy biscuits… The list is endless. Consider what types of tests are and what are their main features. We will tell you more about yeast and puff pastries.

What are the main types of dough?

Any flour product is distinguished by characteristic features and features. From what kind of dough the dish is prepared, its appearance and other distinctive properties depend. For example, everyone knows that airy and light buns are made from a yeast mass, and loose cookies are made from a shortbread mixture. We list the main types of test that are popular:

- yeast;

- biscuit;

- puff;

- shortbread;

- custard;

- dumplings;

- pancake.

All of the above names are well known not only to experienced housewives, but also to novice cooks. But besides them, other types of dough are often prepared to get well-known and favorite dishes:

-cheburek;

- waffle;

- cottage cheese;

- gingerbread;

- cupcake.

Before starting work, it is important to understand, due to the presence of which products, the dough acquires characteristic properties. Taking this into account when kneading, you can easily prepare the desired dish.

Dependence of dough properties on its composition

To obtain different flour products, knead masses that differ from each other in the amount of a particular product. Let's analyze the dependence of the properties of the dough on its composition using examples of some types.

Types of test	Products that give dough special properties	Distinctive properties of the test	Some of the products that are made from this dough
Yeasty	Water (milk), yeast	Airiness, lightness	Bread, buns, pies, pies
Shortbread	Butter, sugar	Fragility, friability	Cookies, cake layers
Biscuit	Eggs, sugar	Airiness, looseness	Cake layers, pastries
Fresh	Water, eggs	Elasticity	Dumplings, dumplings
Puff	Butter, eggs	Layer, stretchy	Pies, cakes, cookies, puff pastry
Cupcake	Sour cream, butter, eggs, soda	Looseness, airiness	Cakes, pastries
Custard	Water (milk), butter, eggs	Saturation, malleability	Pies, cookies
For noodles	Eggs	Density, elasticity	Noodles, different types of pasta and vermicelli

Types of yeast dough

The fermentation cooking option is probably the most popular and commonly used. Without a doubt, the most important product obtained from yeast dough is bread. What makes it so light and soft? It's all about alcoholic fermentation, as a result of which carbon dioxide is released, giving the mass airiness. The technology for preparing yeast products may be different. Consider what types of test are in connection with this.

- Sponge. The work of preparing the dough involves two stages. First, a dough is made from half the flour and all the liquid. After waiting a certain time, yeast dough is kneaded from the resulting bubbly mass and allowed to rise twice.

- Safe. This is a faster cooking method. All products are gradually combined and get a soft and light dough.for subsequent fermentation, molding and baking. This technology is most suitable for small products.

Secrets of cooking yeast products on dough

All types of dough with fermentation provide for a very long time to prepare them. This is especially true for the steam method. As a rule, yeast is first diluted in a small amount of warm water with the addition of sugar. After that, flour is added until the dough resembles very liquid sour cream in consistency. Cover with a lid or cling film, placing the dish with the dough in a warm place or wrapping it up. After 25-30 minutes, a bubble cap forms on the surface. After that, you can add the rest of the liquid base, melted margarine, sour cream, eggs, sugar and other ingredients specified in the recipe to the dough. Do not pour a lot of flour so that the mass does not lose lightness and airiness. After kneading, let the mass brew until it doubles in volume, and then, putting it on the table, mash it well. Yeast dough is usually allowed to rise a couple of times. If it turned out to be a lot, and the modeling of products will take some time, place the rest in a cool place to slow down the fermentation processes. Also remember to let the dough rise before baking.

Types of puff pastry

Despite its high calorie content, many people love products made from this dough. Puff pastry is different in that it is light, crispy and very tasty. These are sweet cakes, and cream cakes, and snack pies. How can you not mentionsausage rolls or sugar puff pastry? To obtain various flour products, there are two main methods of kneading: yeast and unleavened. But in any of the proposed options, a phased reusable layer of rolled layers with fat or oil is necessarily provided, alternating with mandatory cooling. In addition to the two main ones, there are other different types of dough: beer, cottage cheese, cream, etc. Each of them has its own special taste and characteristic differences. But, despite the diverse composition, special skills and abilities are required to obtain these masses. Let's take a closer look at all the secrets of getting puff pastry. Without knowing them, even an experienced housewife will not dare to cook delicious pastries at home.

What are the features of making puff pastry?

The technology provides for the division of work into two stages.

First. Getting a test base. If you plan to bake unleavened cookies or cakes, then you need to knead the flour mass, like dumplings or noodles. It is best to use milk or a 1:1 mixture of milk instead of water. With a partial replacement of the liquid with egg yolks, the taste will become much more tender. But still, these types of puff pastry products, despite the presence of many thin layers, will not be too lush and airy. Therefore, most often they use a yeast base prepared in a sponge or non-dough method. Before starting the second stage, it must be cooled down. Otherwise, the fat component will not become a layer, but will be absorbed into the dough.

Second. Interlayeroil. The appearance and taste of baking depends on the quality of this stage of work and the skill of the master. Everything is of particular importance here: the oil temperature, the thickness of the layers, the number of layers, the degree of rolling. After all, it is worth breaking the technology a little, and the dough can begin to tear into loose pieces or literally melt in your hands. Therefore, strictly follow the recipe and all recommendations.

How to make unleavened puff pastry?

Before you start kneading, it is worth considering that the layer will need the same amount of butter as the flour for the dough. Pour cool water into a bowl, sprinkle with s alt and a little citric acid. Then beat the eggs into the mixture and begin to quickly add flour, kneading the dough until a sufficient mass is obtained. Once the mixture begins to separate from your hands, put it in a bowl and refrigerate for at least half an hour. After the specified time, roll out a piece in an even layer and place a flat, chilled layer of butter in its center. It is important to choose the optimal temperature ratio of the two masses. If the oil is too hardened, it will not be possible to distribute it evenly over the dough base. In the case of excessive softness, it can squeeze out when rolling. Cover the butter on all sides, getting a rectangle, and roll out the layer. Then put only the sides on top and repeat the procedure. After cooling and re-rolling, place the open-cut sides on top. Alternate the steps of placing the dough in the refrigerator and rolling out. Unleavened dough usually hasabout 150-200 layers. Before baking, try to spend as little time as possible on modeling so that the semi-finished products do not overheat and lose their shape.

Try making these types of dough, and learn other technologies for baking delicious flour products!