Cookware: bowl, deep bowl, knife, measuring container, tablespoon and teaspoon, whisk, towel / napkin.
Ingredients
| Name | amount |
| Wheat flour, premium | 1100 g |
| Whole milk | 500 ml |
| Chicken egg | 2 pcs. |
| Little creamy (margarine) | 150 g |
| Yeast (live, fresh) | 50 g |
| Granulated sugar | 1 tbsp. l |
| Salt | 1 tbsp. l |
| Vegetable oil | 2-3 tbsp. l |
Step cooking
Put the dough
- Pour 500 ml of warm (but not hot!) Milk into a deep bowl. Add 50 g of fresh (live) yeast to the bowl, and dissolve in milk with thorough stirring with a whisk. Pour in the same place one tablespoon (without a hill) of granulated sugar and salt.
- Add 100-150 g of flour to the mixture, and again mix thoroughly until smooth. The consistency of the sponge should resemble a pancake batter. Cover the bowl with the contents with a napkin / towel and set aside until the yeast slightly ferments, for 10-15 minutes.
Did you know? To make sour dough, you can use dry yeast that you have repeatedly tested.
We start the dough
- Melt over low heat 150 g butter or high-quality margarine. Drive two chicken eggs into a bowl and mix gently.
- Pour warm melted butter into the egg mass.
- Pour 100-150 g of flour into the egg-oil mixture, and mix well until smooth.
- Transfer the egg-oily mass into a bowl with the touched yeast and knead well with a spoon. The remaining amount of flour is gradually introduced into the combined mass, carefully kneading each serving.
- When the dough is tight enough, continue to knead with your hands for 7-10 minutes.
- At the very end of the batch, pour 2-3 tablespoons of refined vegetable oil, knead another 2-3 minutes, so that the dough is well behind the hands and edges of the bowl. Smooth the surface of the finished dough, cover the bowl with a napkin or towel, and put in a warm place until the dough fits.
- After 30-40 minutes, when the dough increases in volume and rises with a hat, it must be precipitated for the first time and knead well. Once again, roll the dough into a ball, place in the bowl, cover and leave for 20-30 minutes so that it comes up a second time.
- After the second rise, the dough is completely ready, and from it you can form pies or pies with any filling, rolls or whites.
Important! The taste of the finished product depends entirely on the quality of the doughing (kneading) of the dough.
Video recipe
The video presented for viewing demonstrates the simple process of kneading a super-rich unsweetened yeast test. It can be used for any baking, and bake either in the oven or fry in oil.
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Enjoy your meal!
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