Dough for any baking: dough for pies, rolls, cakes, lean dough, rich dough, and even dough for Easter baking will be within your grasp! You can now prepare it yourself without watching additional video recipes. I'll tell you what I have learned through trial and error. How to properly prepare yeast, how long the sponge should stand and why it's needed, at what stage to add enrichments to the yeast dough, what to do if there are many enrichments, and why the dough turns out airy and deliciously fluffy. I'll offer you several baking options based on this lean dough, choose to your liking! Even though the dough is the same, the set of additions and shaping gives each baked good its unique taste. Yes, today's dough is lean, but you can add anything you want (egg yolks, sour cream, cottage cheese, butter, and even replace water with milk)! How to do this? I explain it in detail as well. Ingredients in spoons, cups, precise grams 👇
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✅ How to make yeast dough and what you can bake from it right away, see the step-by-step recipe on our website, there will be a printable version later (will appear later)
00:41 determining the quality of yeast
00:49 how to properly calculate yeast
01:31 what indicates fresh yeast
01:42 what to do if the yeast is bad
01:51 preparing the sponge for airy yeast dough
02:18 how long the sponge should stand minimally for the best taste of yeast dough
02:39 why the sponge is needed, what it gives to the dough
02:58 at this stage, enrichments can already be added
03:21 if the yeast dough is heavy (there will be many enrichments)
04:07 important moment in kneading any dough
04:29 how to work easier with sticky yeast dough
04:41 what you should never rely on in recipes
04:50 what the ideal yeast dough should be like
05:13 what volume of dishes is needed for the dough
05:31 how long the dough needs to rise
05:45 how the dough looks after a good rise
06:00 what contributes to greater volume and porosity of the dough
06:15 ideal yeast dough
06:23 how much dough came out and how it was divided
06:36 lemon layer for the dough
07:04 first method of dough shaping - rolls
08:04 what to grease lean baking with
08:18 temperature and time for baking rolls
08:35 shaping the dough for other baking
08:57 what else to use for layering yeast dough
09:13 second method of dough shaping - fluffy cakes with apple and cinnamon
10:10 baking time and temperature for the second baking
10:17 third method of dough shaping from yeast dough - thin cakes with cinnamon and sugar
11:39 baking time and temperature for the third baking
11:50 taking all the baked goods out of the oven
11:56 result from all the yeast dough, what came out
12:00 fluffy rolls
12:14 thick cakes with cinnamon and apple
12:39 thin cakes with cinnamon and sugar
12:51 don't forget to rate the video, we worked hard
🥛*cup volume 200 ml
✅ Ingredients for the dough:
🛑Stage 1 (yeast check):
flour - 25 g = 1 tbsp.
yeast - 10 g = 2 tsp.
sugar - 5 g = 1 tsp.
warm water - 90 ml = 6 tbsp.
🛑Stage 2 (sponge):
active yeast (see stage 1)
warm water - 510 ml = 2.5 cups*
flour - 400 g = 3 cups*
🛑Stage 3 (main dough):
sponge (see stage 2)
sugar - 100 g = 0.5 cup*
salt - 12 g = 1.5 tsp.
vegetable oil - 100 g = 0.5 cup*
flour - 650 g = 5 cups*
✅Additionally:
lemon - 1 pc.
apple = 1 pc.
sugar - to taste
cinnamon - to taste
❗ OUTPUT: 1.8 kg raw dough - 2 trays of baked goods
🌡 Baking temperature: 200 °C / 392 °F
⏲ Baking time: 15-25 minutes
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26 сен 2024
