How to cook dough without eggs during a fast and on a daily basis

Is it possible to cook a lush, tasty dough without eggs? No doubt, yes! And there are many ways to prepare such a test, both sand and yeast. Traditionally, eggs are not added, for example, to bread dough, and rolls and loaves of good hosts are lush and tasty.

To knead the yeast dough without eggs for rolls and pies, it will take quite a bit of time, 10 minutes. Another hour and a half is necessary for him to rise, and in two hours in your oven delicious buns and pies will be browned.

So, for the test, you need: a bag of dry yeast, two or more tablespoons of sugar, salt to taste, half a kilogram of flour, 50 grams of vegetable oil or melted margarine and a glass of kefir at room temperature. Experienced housewives recommend that the dough turns out lush and soft, first make a spoon. To do this, all the necessary amount of yeast, sugar, salt and a third of the flour is mixed with kefir, the container is covered with a napkin or towel and placed in a warm place without drafts for lifting. After 40 minutes, all the remaining flour, butter or margarine is added to the upraised spoon, mix well and mix thoroughly and again leave the mixture for lifting, without disturbing, not stirring or turning over. After an hour and a half, when the dough increases four to five times, it should be divided into small items or one large stuffed pie.

As an experiment, instead of kefir, you can take liquid sour cream. Dough without eggs on sour cream turns out more friable.

Dividing the dough and forming various products from it, they are placed on a baking tray, lubricated with protein or sugar syrup and be sure to stand for about 20 minutes before being sent to the oven.

Recently, more and more important for us is the observance of fasting and the preparation of various lenten dishes. During this period, the pies are made from a special lean dough that does not contain animal products such as eggs, milk and butter. There is a similar dough both yeast and bezdrozhzhevym. And those who follow their figure, to use products from lean dough can be not only during the period of fasting, but also all year round, as they turn out to be less caloric and more dietary.

The dough without eggs and milk on yeast is kneaded as follows. A kilogram of sifted flour is mixed with a packet of instant yeast, add a glass or a half cup of warm water, salt, sugar to taste and half a cup of vegetable oil. All the ingredients are mixed very thoroughly. The longer the dough is mixed, the better it fits, and baking is easier and more sumptuous. The test is given to rise twice. After the first ascent, it is again stirred and left for another hour in a warm place. The dough, raised a second time, is cut into pies or buns with a filling.

To cook a batterless dough without eggs, milk and butter, mix a glass of warm water and half a cup of vegetable oil in a bowl, add salt and sugar to taste. Gradually add the sifted flour to this mixture. To make the dough not very thick, but not too liquid, you need about two glasses of flour. In the process of kneading in the dough, you need to add a teaspoon of soda, vinegar. Well mixed, it easily lags behind the hands, becomes soft and elastic.

A yeastless dough without eggs is best used for baking open cakes, since it tastes like sandwiches in taste and denseness. It is very good to use it for making chocolate mongrel. To do this, during the preparation, add cocoa, cinnamon, ground cloves and cardamom in flour, and take flour slightly less than necessary according to the recipe, to make the dough more liquid. If desired, in the dough without eggs, you can add nuts or raisins.