I want to cook something special for the holiday. And offer a new interpretation of already known and beloved dishes. So it's time to check out some new food design ideas!
Our review today is dedicated to creative cutting of dough - from the simplest to real masterpieces of flour production.
Putting ideas in the piggy bank!
Buns made from strips and layers of dough without filling
Yeast dough “sausages” can be used to make beautiful buns. To prevent the strips from sticking together, the sausage must first be greased with egg. And then wrap it with an ornate line according to the pattern you like.
From a small rolled strip you can make a flower bun, a bow bun, or a leaf bun.
For children, we definitely make baked goods in the shape of animals.
From a layer of puff pastry you can make a stylish bun with a large bow.
Baking based on rolls
Original spikelets, buns and bread can be made on the basis of rolls. Various schemes for cutting dough with scissors are used here.
We make the spikelet as follows: sprinkle the dough “sausage” with poppy seeds. Then we make cuts in the roll at an angle of 45 degrees, and lay them out in a “pigtail”.
Similarly, we make spikelets stuffed with poppy seeds or cinnamon and sugar.
You can make a rosy wreath from a roll with sugar and cinnamon.
If you cut the roll into pieces and place it on a baking sheet, you can make cinnamon rolls. When ready, fill the buns chocolate icing, concentrated syrup, nuts with sugar or other tasty decoration.
Decorating the edge of the pie
Open pies and pizza can be decorated in a special way by decorating the edge in advance and filling it with filling.
Original filled pies
Adults and children love pies. You can surprise and delight your loved ones by making them in the shape of roses, animals, curls, apples and other fruits and vegetables. Thus, you can make themed pies for a specific event or for a specific person.
Stuffed pies
Large stuffed pies can be decorated in the shape of a funny turtle. The relief on the shell can be made using imprints of cups or dumplings.
Stuffed flower pie can be made with any fairly thick filling or with a combination of two fillings. Place the filling on the bottom layer and form a center and a ring. Then cover with a second layer of dough and fix the center with a plate. We fasten the ring around the edge and make cuts, unfolding the dough like flower petals.
We make a stuffed ring pie with the filling peeking out using special cuts in the center of the dough layer and fold it towards the edge.
Stuffed pie in the shape of a fish is made from puff pastry or yeast dough.
Country pie with minced meat and eggs is also quite beautiful and colorful. This dish will surely delight your guests!
We form a bunch of grapes from small round pies with filling and decorate with carved leaves and vines. Here is the finished culinary masterpiece!
The stuffed pie can be perforated. For such a pie, a thick filling made from pieces of meat, cabbage, and apples is suitable.
Two-color pies
Pies and buns made from two-color dough are very original. We make them according to the principle of the well-known Zebra pie, coloring half of the dough with cocoa powder. And then everything depends on your imagination. You can put snow-white balls of dough in a baking dish and fill them with the dark part of the dough, you can bake multi-colored cakes and make a cake out of them, or you can connect two layers of light and dark dough, make two rolls and use them to make colored butterflies.
Decorative bread
It is our custom to greet guests with bread and salt. But where can you get beautiful decorative bread? It turns out that you can bake it yourself. There are a lot of worthy options. Let's get to know them:
Open pies and pies
Open pies and pies can be decorated not only with an original edge.
We make puff pastry pies with the effect of an opening flower from two square layers, cutting the top one.
We now make charlotte with apples in a new format. On shortbread dough spread the curd filling with the consistency of thick sour cream, decorate with apple roses on top.
We decorate pies with berries and jam filling with decorative pieces of dough.
We make open puff pastry pies with meat filling.
We decorate pies and pies with a border of dough and sausages. To do this, place a sausage between two layers, secure it, make cuts and unfold it.
You can make rose pies with pieces of boiled sausage.
Open pie with pear and cottage cheese is very healthy. Filling the base with shortcrust pastry pears, cut into rings, without separating them. We lay them out in the shape of a flower and fill them with liquid curd filling. Bake.
We make a pear pie from a puff pastry and half a pear. Original and simple!
Pie "Santa Claus"
For the New Year's holiday, it is worth baking a pie with one of its symbols. We suggest making a pie with the image of Grandfather Frost.
Now, fully armed, let's start experimenting with original baked goods!
Photos used: hlebopechka.ru, www.liveinternet.ru,
BUNES
Grease the flatbreads with butter and sprinkle evenly with sugar. The more sugar, the “caramel” the bun will be. Usually, for a flat cake with a diameter of 15cm, take 1~1.5 teaspoons of sugar and 1 teaspoon of butter.
For sprinkling, in addition to sugar, the following are used: poppy seeds; cinnamon; small raisins; crushed nuts; sesame or sunflower seeds.
Roll the prepared cakes into rolls. This is the main bun preparation. Further, the formation of buns can proceed in different ways.
BUN "HEART"
1. Fold the roll in half.
2. The ends of the roll should be joined together.
3. Using a knife, make a through cut along the figure, not reaching the end (the junction of the two ends of the roll) 2~3cm.
4-5. Unfold along the cut line in layers upward.
BUN "HEART", option 2
This bun is formed in exactly the same way as the first one, but the cut is not made all the way through, leaving 1 or 2 layers uncut.
In this case, the bun does not unfold so widely and the cut forms something like a well or depression, into which you can additionally put something, for example, a piece of butter, or add sugar.
BUN "TULIP" or "TREFOIL"
1. Two cuts are made along the workpiece.
2. The workpiece is opened along the cuts - the outer petals are spread apart and unfolded in layers upward. The middle petal either does not move or turns.
BUN "ROSE" or "CURL"
These buns can be made either small or large.
For small buns, small flat cakes and, accordingly, small rolls are made; for large buns, the dough is rolled out into one large layer, which is then rolled into a large roll.
1. Cut the roll into pieces.
2. Pinch one end of the piece.
3. Open the layers from the second end like petals.
BUN "BOW"
1. Cut the roll (without bending) on both sides so that there is an uncut part left in the middle. Make cuts along the roll.
2. Unfold the bun along the cuts.
BUN "BOAT"
1. Fold the roll in half.
Make a cut along the figure, not reaching the end (the junction of the two ends of the roll) ~2cm.
2. Turn the cut workpiece on its side. Bend the top so that it rests on the table.
3. In this case, the fastened ends of the roll appear UNDER the unfolded petals.
BUN "TWIST"
1. Make a through slit in the roll (along the product) from one edge to the other, not reaching the ends ~2cm.
2. Expand the resulting hole.
3. Pull one end of the roll into it.
BUN "ROPE"
This figure is best made from a large roll. If you make small “ropes”, you get only 1-2 weaves and the finished product has a poorer appearance.
1. Stepping back from one end of the roll by 2~4 cm (depending on the size of the roll), make a longitudinal cut to the second end. Unfold the product along the cut, layers up.
2. Twist the two resulting strips together. Connect the ends together and pinch carefully.
BUN "EIGHT"
2. Take the resulting strips to the side and connect them in pairs (to form a number.
3. Carefully secure the ends.
BUTTERFLY BUN
1. Fold both ends of the roll so that they meet in the middle of the roll.
2. Make cuts where there are folds.
3. Open the product along the cuts in layers upward.
BUN "SUN"
1. Cut the roll crosswise. The distance between the cuts is 1~1.5cm.
2. Wrap the roll in a ring, with the slits facing out (this will open the slits).
BUN "SCALLOP"
1.Make the same cuts on the roll as in the “Sun” version.
Turn the roll so that the uncut side is down and the cuts are facing up.
2. Alternately bend the cloves to the left, then to the right.
BUN "CORN"
1. Make a cut to the middle of the roll.
2. Cut the uncut part with a knife in the form of small squares.
The notch should either press through the dough or cut through only one layer of dough.
3. Place the cut ends on the sides of the uncut part, turning them with the cuts facing up.
BUN "DEER ANTLER"
1. Cut the roll crosswise. The cuts should be inclined at 45° to the roll axis.
2. Bend the roll into a semicircle, with the notches facing outward. When folded, the notches will open.
"SPIDER" BUNCH
1. Make cuts at both ends of the roll so that there is 1~2cm of uncut space between them.
2. Turn the resulting 4 parts cut side up.
3. Cut each part in half lengthwise again.
You will get 8 “legs” that need to be moved apart so that the product takes on the appearance of a spider.
BUN "TULIP"
1. Make two through longitudinal cuts in the roll so that an uncut part 1~2 cm long remains in the middle.
2. Connect the resulting 2 strips on one side to form a loop.
3. Unfold the remaining two ends with the cut side up and place the edge under the resulting loop.
BROOM BUN
1. Cut the roll in half lengthwise to the middle. Place the cut parts cut side up.
2. Cut each one 1~3 more times to get the appearance of twigs.
3. Cut the uncut part crosswise, cutting through only one layer of dough.
Buns made from rolls are not inferior in appearance to portioned products, and much less time is spent on them.
Form the dough into a ball.
Then roll it out into a layer measuring approximately 25x35 centimeters.
Spread evenly vegetable oil and sprinkle with sugar.
Roll into a roll.
You can roll the roll both lengthwise and widthwise. The size of the finished buns will depend on this.
BUN "CURL" or "SPIRAL"
1. Cut the roll into slices 2~2.5 cm wide.
2. Place the slices on a baking sheet.
BUN "DOUBLE SPIRAL"
1. Cut the roll into thick slices 5~7 centimeters wide.
2. Make a cut in the middle across the workpiece, without cutting 1~2 layers to the end.
3. Place on a baking sheet, opening the bun along the cut.
If desired, you can make not one, but 2-3 cuts. Then, when unfolded, the product will take on the appearance of a flower consisting of several spiral petals connected together.
"OYSTER" BUN
1. Cut the roll into pieces, tilting the knife 30 degrees to the left or to the right. When viewed from above, the pieces of roll should look like equilateral trapezoids.
2. Place the trapezoid on the widest side. The narrow side will be at the top. Press firmly into the middle of the narrow side of the trapezoid with a thin round stick, such as a ballpoint pen, pencil or wooden skewer.
BUN "CHRYSANTHEMUM"
1. Cut the roll into columns 10~12 centimeters long.
2. Place them vertically.
Using scissors, make vertical cuts in a circle - from the middle to the edge.
3. Straighten the resulting fringe.
BUN "SWALLOW"
1. Cut the roll into slices. But the cut should not be straight, but consist of two cuts - from the center to the edges with a slope of 45 degrees.
The result should be a figure that has a cutout in the form of a swallowtail on one side, and a protruding corner (swallow's beak) on the other side.
2. Take the workpiece in your hands. Pinch the side with the cutout.
3. Place the workpiece on a baking sheet with the pinch down.
Open the upper protruding corner in layers.
Flower buns
How sometimes you want to improve your culinary skills and make a unique dish that will captivate the whole family. Of course, housewives place a special emphasis on desserts, due to the fact that both children and adults love sweets.
It’s much easier to go to the nearest pastry shop and buy a treat for tea, but it’s more interesting and better to bake delicious pastries at home yourself.
Buns will be an excellent accompaniment to tea. Cooking is not at all difficult, the main thing is to decorate the dish beautifully. Not everyone can bake twisted buns with braided patterns.
But in this article you can learn how to make beautiful buns very simply. These will be braids with patterns that will delight everyone.
Each recipe is supplemented with steps, this will help you more easily understand what methods of forming buns are available and how to implement them in practice.
Don't be afraid that you won't be able to mold the buns. My recipes are not complicated, and the effect will amaze everyone. I suggest you find out the formation recipes as soon as possible.
Yeast buns
Components: 100 gr. Sahara; 250 ml milk; 2 pcs. chickens yolks; ½ tsp. salt; pack vanillin; 100 gr. sl. oils; 25 gr. yeast; 1 kg flour; 30 ml milk; 1 PC. chickens yolk.
The last 2 ingredients on the list are needed to grease the buns.
Cooking algorithm:
- I start preparing beautiful loaves from yeast dough by preparing the dough for kneading the dough. Warm the milk to room temperature, only then add yeast to it and completely dissolve its composition in it. You also need to add 2 tbsp. sah. sand, mix. The mixture should become homogeneous. It is worth adding 1 tbsp. flour and mix. Cover the dough with a towel, move it to a warm place, let it stand there for 15 minutes.
- You won’t be bored, because it’s also worth warming up the soup. oil, let it cool and add 2 pcs. chickens eggs
- I add sugar. sand and mix. It is better to do this with a whisk. I bring in the van. powder, salt, sow flour. It is worth adding the last ingredient in parts to make the dough mixture from the yeast mixture fluffy. Using a spoon, I mix the mixture, all that remains is to knead it with your hands.
- I cover the yeast dough with a towel, let it stand for 40 minutes in a warm place, you can wrap it in film. During this time it will become 2 times larger. Next comes the shaping of the buns.
There will be one recipe for preparing dough for buns, but I will offer methods for shaping them for consideration a little lower. Of course, each recipe for molding buns has its own characteristics, how to sculpt them, and therefore for convenience I have attached a photo to them.
Network
Scheme for forming buns:
- The braid can be either large or not. If you make large rolls, then you should divide the dough mass into 2.3 parts. Each part of the dough should be kneaded well. Then divide the dough into 3 ropes and roll out.
- Weave strands of dough in the form of a braid. The rest of the braids need to be done the same way. As you can see, even bun shapes such as braids are easy to roll.
- It is worth mixing the milk from the chickens in a cup. yolk. In this case, there is no need to beat the mass. Just make sure it becomes homogeneous.
- Grease the surface of the dough with the mixture and cover with sesame seeds, poppy seeds, and sugar. In general, the topping of the dough is at your personal discretion.
Heart
This time we need to share ready dough into parts. Roll out one part of the dough in the form of a flat cake, spreading with the next one. oil Sprinkle the surface of the dough with sugar on top.
Scheme:
- Roll the flatbread into pieces.
- I connect the edges of the dough. I cut the roll lengthwise and it turns out to be a heart, all that remains is to straighten it.
- This pattern will be the same for other types of buns that you want to make.
Butterfly
Scheme:
- I divide the mass of dough into parts, now it’s time to roll it out and sprinkle it with sugar.
- All that remains is to roll the roll, I roll it into a bracket so that the ends are connected in the center.
- I cut the roll 1 cm in the center and unfold the butterfly. The wings should be turned to the sides. That's all, the butterfly bun with sugar is ready. Your family will be delighted with the buns.
Baking beautiful buns
When the process of forming the buns is completed, you need to place them on a baking sheet to bake. The oven should be preheated to 200 gr. Baking should last approximately 10 minutes at this temperature.
Then change the temperature to 180 degrees, but there is no need to take out the buns, because they still need to be baked for about 20 minutes.
This is not the end of the recipes and shaping methods; I still have something to surprise my faithful readers with.
Homemade buns with filling
Poppy buns can be made in the shape of beautiful roses. Most likely you have seen similar design in stores. Look at the photo and you will understand what kind of roses I am talking about.
Interested? Then it's time to learn how to make rose buns with poppy seed filling Houses.
Cooking algorithm:
- The finished dough batch needs to be rolled out, only then divided into equal halves.
- One of them should be rolled out into a rectangle, the cake should not be thin, I grease the melt. butter and sprinkle the right amount of poppy seeds on top.
- You need to roll out the dough into a roll again. I cut it into pieces, their width will be approximately 10 cm. All that remains is to form the roses.
As you can see, all the methods are extremely simple!
Curls and braids
Scheme:
- I place the finished dough batch on the table surface and sprinkle it with flour. I roll out the dough into a sheet, it will be rectangular. I sprinkle poppy seed filling on it. I fold the layer overlapping. I cut it into strips crosswise. You will get approximately 12 strips.
- I twist all the strips in spirals 3-4 times. I roll it into rings. Baking with sugar will be ready after 20 minutes of baking at 200 degrees. in the oven. But these are not all the ways and forms for delicious buns.
Stuffed hearts
Scheme:
- I make small flat cakes, cover the mixture. butter, sugar. I sprinkle poppy seeds. By the way, you can safely cover the dough with cinnamon, it turns out really very tasty, and the buns also have a great aroma.
- I roll the dough into a tube, roll it up and cut it. I form a heart. All that remains is to send the buns off to bake. The finished result will delight you with its beauty and originality.
Look at the photo to see what kind of buns with sugar were formed by me.
Butter buns
Ingredients: 4 tbsp. flour; 1 tbsp. dry yeast; 250 ml milk; 1 PC. chickens egg; salt; 2 tbsp. sah. sand; van. powder; 0.5 pack sl. oils
Cooking algorithm:
- Flour with dry yeast, sugar. I mix sand and salt. I add a van. powder, making a batch.
- I warm the milk a little and mix it with the dry ingredients. I kill chickens. egg there too.
- Softened sl. I add butter to the mixture. I mix with a spoon, then knead the dough by hand.
- Roll the dough into a ball and cover with a towel. I leave the bowl in a warm place for 1 hour.
We are engaged in molding buns, the methods are presented below.
Recipes for making buns with apples
Apple buns with jam are not only very tasty, but they can also be spectacular and beautiful.
Below I have presented a recipe with jam, but instead of jam, you can put apples after stewing them for a couple of minutes in a frying pan.
But just don’t forget to core the apples and cut them into pieces or slices.
Small braids with jam
Scheme:
- Roll out the dough into a flat cake and cut it into medium-sized squares. I fill the center with jam.
- I cut the squares into small pieces on the sides. You shouldn't reach the middle. You still need to leave a space of 5 cm in the center.
- I braid the edges with jam. It is not difficult to form a braid with jam, as in the photo.
Network
Scheme:
- I form 2 sausages from the layer.
- I twist them together. Ready. There is a video to help you at the end of the article.
Herringbone
Scheme:
- The dough should be rolled out into a flat cake. I cut into triangles.
- I cut each edge on both sides into segments and form Christmas trees.
- I coat the top part of the baked goods with a mixture of milk and yolk. I form the buns. Their shape will be really beautiful. So that they are golden, I bake them thoroughly in the oven.
Spirals with jam
Scheme:
- I roll out the dough to a large size. I put the filling on it. Feel free to add apple filling delicious raisins.
- I overlap the edges. I cut the roll crosswise into strips. They should be 3 cm wide. About 12 strips will be enough.
- I roll the strips into spirals. I put the spirals with jam on a baking sheet covered with pre-roast. oil If you have any questions, you can watch the video to better understand how baking is done at home. It will turn out very beautiful.
Roses
Even apple buns can be made into beautiful shapes.
Cooking algorithm:
- I cut apples into slices. I boil it in water for 5 minutes and add it citric acid. I roll out the dough and cut it into strips.
- I grease all the strips with apple jam, sprinkle cinnamon and sugar on top.
- I put the strips in the center, put the apple slices in half on the strip so that it looks like it was done in the photo.
- I fold the strip into the shape of a rose and an apple.
Curd buns
Few people will refuse cottage cheese buns when they are served for tea. The thing is that the filling with cottage cheese is almost the most popular among bun lovers.
You can bake not only sweet rolls, even salty cottage cheese will come in handy. But the most interesting thing is that the shapes of the curd buns cannot surprise you, look at the photo in person.
If you are interested in this topic, then below I have presented a number of interesting recipes.
Envelopes with cottage cheese
Scheme:
- I divide the dough into squares. I put the cottage cheese filling in the center.
- I turn the corners to the center. I bake until done.
This method is the simplest, as you noted. See other methods in the video.
Roses with cottage cheese
Scheme:
- I roll out the dough cakes and cut them into 3 parts, but not completely.
- I put the filling in the center.
- I wrap the edge around the filling. I fold the edges and form roses.
Curd buns
You get very beautiful curd buns.
Scheme:
- I roll out the dough into a rectangle. I cut it into squares. I put the filling in the center and make cuts in the corners.
- I fold the dough with the filling and push the edges into the holes.
- I wrap the second edge. Done, you can go bake. Each bun will delight you with a beautiful view.
As you can see, even the simplest bun, if you know the secrets of its design, can become a masterpiece. Their design options are very different, and therefore every housewife can find one that suits her, both in terms of preparation method and effect.
Video of forming buns
Read other baking recipes on my website, finding out how different and impressive it can be in decoration.
You have made dough for buns, pies and pretzels, but you don’t know how to cut the dough so that the baked goods turn out beautiful - see step-by-step photos.
Beautiful buns
Cutting "Orchid": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, connect the cut strips in the center.
Cutting "Peony": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, fold the triangle with other corners, make cuts. Unfold the square and connect the cut strips in the center. Place the filling into the flower petals.
Cutting "Curls": roll out the layer, season with filling, roll into rolls on both sides, cut across.
Baking cutter “Rose”: roll a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, roll the rose petals one by one.
Butter “Bows”: roll into koloboks, roll out circles, fold the circle in half, make 4 external and 3 internal cuts.
A simple flower made from rich yeast dough: roll the sausages, connect them into rings, put the filling on the two walls inside the ring, connect them in the center, as shown in the photo.
Beautiful puff pastry Kalach: roll a bun out of it, roll out a circle, grease with filling, roll into a roll, cut the roll lengthwise, twist two puff ribbons together, connect the ends to make a roll.
How to make “Piglets” from rich yeast dough. Roll out the circle, make a small cut on top, bend the corners - ears. We sculpt the piglet's piglet at the bottom, bending the edge and flattening it a little. The piglets' eyes are made of raisins.
Butter "Mushrooms": A circle is rolled out, which is then cut into pieces (see photo) and laid out in the shape of mushrooms.
"Croissants". Roll out the circle and cut it into triangles, cutting from the center to the outer edge. A cut is made on the outer side of the triangle in the middle and the filling is laid out at its end. The croissant is rolled up from the outer edge to the center.
Bun “Bird”: Roll the sausage, wrap one edge around your index finger and thread it into the resulting ring. Using a small pinch, press the dough into a beak shape. The tail needs to be flattened and cuts made, giving the appearance of feathers. The eyes are the highlight.
Here are simple versions of beautiful buns made from sausages. By the way, even a child can make such forms. Involve the little ones in this fun baking process. At the same time, you will develop fine motor skills and imagination.
How to decorate pies
Flower cake decoration: Roll out the layer into a round shape, place a bun of filling in the center. Carefully distribute the rest of the filling around the circle, leaving space from the edges and the central bun. Cover the top with another layer of dough. Using a small bowl or tea cup, press the edges around the center filling. Trim the outer edges with an openwork knife. Then evenly cut the dough with the filling that goes along the outer ring. Turn each “petal” slightly so that the filling is facing up.
Cutting a loaf of bread. Roll up the flagella - sausages and weave them into a loaf, as shown in step by step instructions on the picture.
Here are the options for decorating the edge of the pie.
Cutting the dough “Pigtail” or “Spikelet”
The simplest version of “Pigtails”. A rectangle is cut out of the rolled out dough layer and a longitudinal cut is made in the center. Then, one edge is threaded through the resulting hole several times. This way the edges curl into a spiral. The filling is placed in the center.
"Pigtail with sausage". Three sausages are connected at the top edges. Then a slice of sausage is placed between them. Intertwined like a braid. The right harness is placed between the left and the center, then the left is placed between the right (which is now on the left) and the center (which is on the right). Again, a slice of sausage is placed and the braiding continues.
Sausage in “Pigtail” dough. This delicacy is sometimes called “Obzhorka” in culinary shops. The sausage is placed in the center of the dough cake. Then the edges are stuck to each other, and the sausage wrapped in dough is cut into equal parts. Each polka is turned sausage side up and placed one after another on different sides from the middle. Place in the oven when half cooked. Sprinkle cheese, herbs on top, grease with mayonnaise or ketchup (optional). And finish baking until ready.
Beautiful bun “Spikelet”. This type of baking is simple to make and looks very beautiful. Roll out a thin layer, grease with vegetable oil or egg, sprinkle with sugar and cinnamon (poppy seeds). We roll the roll, which we then cut with scissors slightly obliquely, as shown in the photo. We put the resulting “spikelets” into one large beautiful bun.
And this is a simple pigtail with poppy seeds. The sausage is covered with poppy seeds and cut with scissors, placing the petals on different sides.
There is nothing tastier and more appetizing than baked goods from yeast dough! Hot, freshly baked delicious buns, pies fill the house with an indescribable magical aroma that no other dish can replicate. Beautiful pastries made from yeast dough always add a festive touch to any table, making it festive and at the same time homey and family-friendly.
Delicious baking from yeast dough is a must-try for any housewife. It's not difficult, even a novice cook will not encounter difficulties, it's all a matter of practice. Some housewives buy the dough in the store, this is quite acceptable if you are limited in time. Baking from ready-made yeast dough is just as tasty and aromatic.
Prepare yeast dough at home it’s easy if you follow certain rules. To do this, you will need a warm room, milk or water, yeast, oxygen and food for them in the form of sugar and flour. Reacting with each other, these ingredients form alcohol, carbon dioxide and acid - essential components of high-quality yeast dough. Products made from such dough can be very diverse in both taste and appearance. Distinguish sweet pastries from yeast dough, baking from rich yeast dough, baking from puff pastry, etc. The most simple test is a yeast dough for bread: a mixture of flour, yeast, salt and liquid. Various flavorings, such as eggs, sugar, butter, sour cream, are used to make baked goods from this dough.
Baking a pie from yeast dough is a fascinating, festive, and creative process. The result of such work is always the pride of any housewife. You too will learn how to prepare baked goods from yeast dough; the recipes on our website will help you with this. It is very convenient to use recipes with photos when baking from yeast dough; they are very visual and easy to study.
Our tips will also help you:
The fermentation temperature of yeast in the dough should be about 30 degrees. Overheated dough should be cooled, cold dough should be reheated and fresh yeast should be added;
Too much sugar or salt stops fermentation. This can be corrected by making a new dough and mixing it with the first batch of dough;
If there is too much water, dough and baked goods will not work;
If there is a lack of water, the baked goods will be hard, the fermentation of such dough is weak;
Excess salt will give a pale crust on the product, and the fermentation time will increase;
A lack of salt will also spoil the dough and make products made from it tasteless;
With excess sugar, the surface of the products quickly fries, but the middle does not have time to bake, the dough does not ferment well;
Lack of sugar makes baked goods pale in appearance;
Too much yeast will add an unpleasant sour alcoholic smell and taste to your baked goods;
With different ratios of components, you can get hard, soft, spongy or liquid dough;
Baking flour should be sifted well to saturate it with oxygen;
Baked goods made from soft or sponge dough can be stored for only a few days.