Yeast dough is not easy, work with it requires
certain knowledge and skills. Knead and throw on a few
days in the fridge will not work. Yeast will die, and the dough itself
perekisnet. What you need to know about him to not allow
mistakes?
Contents
Yeast Dough Types
Yeast baking is always lush, porous, if cooked according to
all the rules. Each product requires its own dough. Blind
bagels and bread from the same mass will not work, and not necessary.
The main types of yeast dough:
- Bread is the head of everything. It is baked from the most usual dough.
yeast with flour and water. Реже в хлебное тесто
sugar and fats are added, but in small quantities. - Сдобное тесто. The name speaks for itself.
In this test there is baking: sugar, various fats, butter.
Often milk, cream, sour cream and
kefir. The dough is flavored with vanilla, cinnamon, various
essences. - Puff pastry. It also happens with yeast.
Bagels, croissants and other pastries are very lush,
lightweight, has a layered structure, contains a large number
fat - Блинное тесто или тесто для оладий. This is a dough
different water consistency, it is intended for frying in
pan. Yeast pancakes are lush, they have lots of holes,
and pancakes please with special tenderness.
Bread and butter dough are very similar to each other.
characteristics, may have the same consistency, differ
only the amount of additives. If there is a lot of sugar and fat, then yeast
harder to work with. The dough for bread rises faster than for butter
buns.
How to store dough
Yeast time is limited. After kneading begins
fermentation, but it does not last forever. After a few hours, the dough begins
sour excessively. For this reason, it is difficult to save for a long time.
The exception is yeast puff pastry. It lies beautifully in
freezer and does not lose its properties for several months. Grain and
the dough is sometimes frozen too, but the baking quality after
thawing sometimes gets worse; a sour taste may appear.
What you need to know about the storage of yeast
test:
- If it is impossible to form and bake the product in time, the dough
need to clean in the fridge. There it will easily stand for up to 24 hours,
if done immediately after kneading. If the mass has already stood in
warmer and started to rise, it will stay much less. - Yeast dough dries quickly. It must be kept under
towel or napkin. Sometimes packaged in a package. It is too
You can do, but we take a strong polyethylene. Otherwise
yeast can just break it. - The bag or other dishes for the test must be lubricated, otherwise it
will stick strongly, it will be difficult to tear off.
The most capricious in storage is the liquid yeast dough for
pancakes and fritters. It fits very quickly, it is easy for yeast to work.
with such consistency. But at the same time the dough quickly sours.
After a few hours in the heat it spoils. In a refrigerator
rarely worth more than ten hours. Therefore, it is not recommended
knead for future use, do only once, bake everything at once. BUT
Here are the products from it (pancakes, pancakes, pancakes) excellent
stored in the refrigerator, well tolerated by freezing, subsequent
heating in the microwave.
Such moody yeast
Buy good yeast is not always obtained, and sometimes they
spoil the house. It happens that the products are spent, the dough is mixed,
but does not rise at all. Missing pressed (raw, fresh)
it is immediately visible, they change color, smell, on the surface
form green mold, dark spots.
Missing dry yeast is determined by organoleptic
indicators difficult.
Outwardly, they can be seen only on the frozen test. It’s a shame, pity, but
there’s nothing you can do. Or can it?
How to check yeast:
- Mix the prescription liquid with the specified amount of yeast,
add some sugar and flour, should make
болтушка. - Leave in a warm place.
- Check. If appeared on the surface
foam, the mass rises, then enter the rest of the ingredients, boldly
knead the dough.
If suddenly the talker did not rise, does not give any signs
life, then do not spend the rest of the products, you need to run to the store for
fresh yeast.
Spoiled dough: signs of what to do
The most dangerous thing that happens with yeast dough is it
перекисает. This can be determined by the characteristic
smell. If the sense of smell does not work, then you can just look at
mass of The dough will crinkle and “fall off”, the yeast will stop working.
If this happens, it is impossible to fix it.
Option – take a piece of dough for sourdough, add sugar, liquid,
yeast, flour and other ingredients, knead the new dough.
Вторая проблема – тесто подсохло. Peel on
surface is formed quickly, it is difficult to soften, the appearance and
baking flavor. The mixed mass must be covered;
grease with a drop of oil. How to fix? Sprinkle the dough with water or
grease, cover, let stand, then mix it up.
Tricks for good housewives
Let’s start with the myths. Everywhere on the Internet and even in educational literature
It is written that flour is sieved for oxygenation. Why in
flour oxygen if when combined with a liquid it is still
get wet, stick together? Sift is necessary, but to get rid of litter and
facilitate the kneading of dough, loose flour quickly connect with
other ingredients.
Useful tips:
- The rise time of yeast dough is a very relative concept.
It depends on a huge number of factors. More sensible
self check lift. If when pressing the fossa
stays for 5 seconds or more, then the dough is ready. - Yeast dough loves heat. If indoors
cool, then the bowl can be put on a saucepan with hot water,
near the radiator or near the stove. - Все продукты для замеса нужно вынимать на стол
in advance. Let them lie down and warm themselves either specially
we heat up. - Often in the recipe are pressed yeast, but they are now
rarely used. Если нужно заменить сухим аналогом, то
уменьшаем количество в 2,5 либо в 3 раза. You can just
count on flour, there is whole on the package with yeast
necessary
Yeast dough loves not only the heat in the room, but also from
human hands. It must be carefully mashed, worked,
pat and do it all just in a good mood. Bakery products
absorbs positive energy, pleases with pomp and
softness.
