Zeal manufacturers there is no limit. And in order to somehow help the busy modern women. Counters literally "bursting" from a variety of ready-made doughs: dumplings, Pyrozhkov, sweet butter; flaky, like yeast, or without them. There are semi-finished products for pizza and cake.
However, take a doubt that among all this variety can be found in the yogurt yeast dough.
From this abundance is not surprising have to unlearn and start the dough on their own, but still there is nothing tastier and better homemade cakes. After all, apart from the necessary ingredients to be embedded loving soul. No wonder the true masters of cooking, pushing aside mixers and kneading, the dough kneaded by hand. Of course, catering for hundreds of people not namesish hands, but at home it is quite possible.
And still it is necessary to take care of the purity of his intentions, leaving the threshold of the house work problems and troubles. That's good thoughts make the dish especially delicious and the recipe - valuable.
Well, now you can already talk about the components of a future test. Firstly, a yeast. The choice is limited to cooking are taken, usually raw compressed baker's yeast or dry. They can be in liquid form, but this consistency is only applicable in large enterprises.
Back to contents
What you need to know about yeast
The quality depends on the speed of recovery of yeast dough and baking of future splendor. Some housewives trust only raw yeast, dry fast counting unwanted chemicals. Hardly mistress, "conjuring" in your kitchen, think about the fact that the yeast - are single-celled organisms and pressed pachechka yeast - is nothing less than the maximum accumulation of yeast cells. Naturally, they possess potent reaction due to its concentration. In the production of yeast is used as the main food for them, molasses (waste sugar beet production). Molasses alone is not enough, and a yeast factory was added thereto, nitrogen and phosphorus, acidified beforehand.
The quality of the yeast cream determined by the characteristic yellowish tint and stable consistency, they should crumble when pressed, but not smeared, what happens when the yeast is rapidly moved from a cold to heat.
If the yeast were purchased ahead of time and stored in the freezer, this will not affect their properties. The low temperature is not terrible, it just slows down the process of life, and yeast as it hibernate. Therefore, if a packet of yeast crude was frozen, it should first be subjected to a slow thawing at a temperature no higher than 8 degrees. Otherwise, the yeast will turn into a shapeless mass and rastekutsya. The disadvantage of such a yeast is that the shelf life is limited only by the clock. In the refrigerator without freezing they can withstand for two weeks, and in the freezer - up to 3 months. Therefore, we must take into account that even if the freezing of their limited term.
Dry yeast began to be used in home cooking only with the end of the XIX century. Many recipes today indicate the amount of raw or dry component, the choice of the hostess. Dry completely substitute compressed, since they are the same thing, only in dried form. However, these yeasts are divided into the dry active and fast dry. Sometimes these concepts are confused and put the active granules directly into the flour that is fundamentally wrong. The first representatives need to pre-soak in warm water not higher than 37-38 degrees. They should hold in the liquid for about 15 minutes, so that they "blossomed." The Performance of the training is not required.
It is important to keep the proportion of yeast relative to the amount of flour. Usually taken 50 g yeast per 1 kg of flour, but if baking and dough-be sweet, the amount of yeast is increased by about 2 times. For bread dough, on the contrary, decreases. As for dry yeast, they should be taken 3 times less than the wet.
Currently, some supermarkets you can find not only imported dried yeast, but also raw. In their application, they are aware that they behave much more active. Hence, raw need at least 2 times less, and dry - 4-5 times. Overdose yeast is highly undesirable because the dough will only be worse to rise, and pastries will give unpleasant sour smell.
Back to contents
The role of yogurt in dough
To activate any yeast activity, they need to create favorable conditions: a liquid medium, the necessary nutrients (sugars, nitrogen and mineral compounds) and the desired fermentation temperature.
The presence of sugar and a weakly acidic environment is required to (alkali fatal to them), so as yeast "feed" on glucose, sucrose, maltose, and from nitrogenous preferred protein hydrolysates. Therefore, it is known that one of the ingredients of the dough appears milk or milk products.
Some housewives plant for milk or yogurt only pastry for biscuits or other sweet pastries and cakes to choose water-based recipes.
However, yeast dough on yogurt - it is such a universal "thing" that once tried one of these recipes, the oven will want out of it all that just fancy enough.
The silky texture is felt when mixing, but it's not just in his pliability and flexibility at work. The most important thing of kefir pastry dough does not get stale for a long time, which is not the test for milk. And its delicious taste, you can compose an ode!
Not necessarily that of liquid yogurt was one. After all, if the dough is put with the participation of active dry yeast, they are, according to the technology, it is necessary to dissolve. This should be done not in a yogurt and a small amount of warm water or milk with a pinch of sugar to enhance the process. This preparatory stage. If the test is used for the preparation of raw yeast, it is taken only yogurt, which can replace all of the liquid component of the test.
I must say that any milk products give splendor test and it fits faster than water or milk. When a positive experience compliance ratio of flour and other ingredients is reached, you can experiment by adding not only kefir recipes, and whey or curd.
Back to contents
Most Popular Recipes test yogurt
One common "grandmother's" recipes contains the following ingredients: flour (2, 5 cups), yogurt (1 cup) vegetable oil (½ cup), sugar (1 tbsp. L), salt (1 ch. L.), Yeast crude (50 g). Naturally, the yeast is first dissolved in the yogurt to room temperature, and then mixed with other components. The uniqueness of the test in the speed of recovery, it is enough for 1, 5 hours. It is suitable for both sweet pastries, and for khachapuri or garlic rolls.
Thus, without sponge, can be prepared baked buns, using a different recipe: kefir or serum (300 ml), yeast (50 grams), margarine (250 grams), salt (1/2 tsp), sugar (1 / 2 cups), eggs (3 pcs.). This dough is placed immediately after mixing in the refrigerator, where the pre-melted margarine harden slightly. Experienced cooks recommend doing it at night, and morning pastries engaged. Even if plans changed in the morning, it's not terrible: the longer the kefir yeast dough is in the refrigerator, the better. For those who are just beginning to develop bakery art, it is advised to use this recipe in the beginning, because it is quite unpretentious in operation.
The above recipe for a few breaks tradition usual cooking, because as we all know that fermentation is activated at a temperature of 25-35 degrees. All the housewives will certainly seek to put their kneading bowls in a warm place. And this is true, but not all ways of cooking the dough.
Back to contents
Traditional dough recipe
The following recipe calls for heat, but do not think that the warmer, the better to speed the process and the quality test. On the contrary, if the ambient temperature exceeds 45 degrees, the yeast also perish.
So need 600 g of flour (or if very liquid yogurt, or even more), a cup of yogurt, 50 ml of milk, 25 g wet yeast, 1 tsp salt, 75 g of margarine or butter 2 eggs.
The amount of sugar depends on what is assumed pastries, sweet or not. The savory enough tablespoon, and the sweet times in 3 more. It is not necessary to be zealous with sugar, as it will only be a surplus of "brake" fermentation. This test is called heavy. It is better to add sweetness then, due to the sweet filling. For pie recipe can be used entirely without eggs or with 1 egg. Who loves more viscous dough must subtract the amount of margarine. Although the yogurt is in any case not be so viscous as water.
The dough rise for 1 hour, 5 - 2, but it should flatten with a damp hand and give up a couple of times. It is important to sense thickness consistency, despite the fact that all the proportions observed. It is impossible to become extinct every milligram. Sometimes it is important not only the density of yogurt, but also the value of the eggs. 2 large and small need to have 3. In order not to be mistaken with the density of the test, it should be to scoop up his hand and try to shake hands. A good test will not linger on the hand and does not drip and slowly subside.
From risen for the third time test can sculpt any pretzels, what your heart desires. Place them on a greased baking tray, you should give to the future patties or buns to rise for 40 minutes or even more. But the baked buns fast: 15 - 20 minutes at a temperature of 180-200 degrees.
Back to contents
Kefir can be used to test absolutely anyone, but often the hostess sent to pastries not very fresh product. Of course, do not throw out the good ?! But we need to consider in this case that perekisshy product will affect the acid baking. Therefore, this yogurt is better to not to use alone, and dilute it with water or milk. Dough will lush, porous, but moderately acidic. A large amount of "out-of-trust" yogurt correct to use another kind of dough without yeast, but with soda.
Wanting to benefit the body, sending the dough fermented milk product with bifidobacteria, we must understand that in the baking properties of all these will have no value, they are simply lost. It's better to drink a yogurt fresh.
When preparing the test is sometimes a controversial issue, whether to cover tight container, where it is appropriate or necessary to give the test to "breathe." According to experts in their field, it does not matter. Active yeast same as in the aerobic and anaerobic condition. When the dough a little, it can be placed in a plastic bag, leaving room for expansion. If the "suffering", the packet is placed in the refrigerator for a slow recovery. Only shortly before the butchering dough should pull out and give a little warm.
Dry quick yeast - help busy business women who prefer a quick baking recipes. However, this type of yeast has been used successfully for the preparation of yeast pancakes with kefir. It's enough to mix the flour with the salt, sugar and yeast and pour warm yogurt. After 30 minutes, the dough has to rise up and you need to send 1-2 eggs and warm water. You can and hot - it will custard, laced pancakes, but thickish with a piquant acidity. Kefir pancakes also not be prohibited by yeast.