How to make dough for pancakes, pancakes, manti, pie, rolls and pies. How to make yeast dough

All, of course, remember the saying that the cottage is famous not only for beautiful corners, but also for fragrant pies. And with them, and pancakes, rolls, pancakes, dumplings, manti, etc. To list all such a yummy can endlessly. But, you see, not every landlady knows how to cook all these or other flour products. First of all, you need experience and certain knowledge about how to cook and how to make a dough correctly. From the observance of the accuracy of the formula and the success of this stage, the whole further work process, and hence the result of labor, depends. Let's try to make out what is called, on the shelves, the basic principles of cooking the simplest and most common flour products. Let's start with mixing the masses for modeling mantis, dumplings or dumplings. Then consider how to make a dough for pancakes and fritters, using different ingredients in the composition. Let's talk a little about changing the consistency by converting the mixture into a thicker one, which will allow you to get a completely different baking, different from the previous one. In conclusion, we will give you a recipe for pies and consider how to make yeast dough. So, do you want to pamper your family with nutritious, delicious and rather simple homemade dishes? Then roll up your sleeves and prepare all the necessary products according to the proposed recipes. It should be noted immediately that you need to start the work without hurrying, having enough free time, and, of course, in a good mood. They say that the dough feels good. And only at the kind and cheerful mistress pies turn out really tasty and with unique highlight.

Such different dough

What unites all flour products and what are their main differences? Of course, in the composition of any of the above dishes must be present flour. Take care of its quality and freshness. It is advisable to use flour of the highest or first grade. This gives the test a special splendor and lightness. Before batching the loose product must be sifted, saturating with oxygen, and withstand some time in a warm room. From cold tamped flour will never turn out lush pastries, nor any other products. The second essential ingredient, through which the knead is directly made, is the liquid base. Each recipe describes how to make the dough correctly using completely different products. According to the composition, certain dishes are obtained. For example, a sponge cake is impossible without eggs, and yeast baking without "playing" gum. And, you will agree, that even with a minor replacement of one product with another, the result is completely different. Therefore, do not take risks, but you must always adhere to the formula as precisely as possible. Only experienced landladies with many years of cook experience and a special flair can do everything by sight and delight with all the amazing dishes.

We make manti, dumplings, vareniki

Let's start with the preparation of products that are made in the simplest way. Consider how to make a dough for manti. The proposed recipe is also used for modeling pelmeni and vareniki. Prepare flour, water, salt and eggs. For mixing, you need a wide and not very high cup. Sift the flour into it and make a groove, raking your hand in different directions. The diameter of the fossa should be, regardless of the required volume of fluid, about 15-20 centimeters. And the height of the depression is not less than 7-10. In a smaller container mix the water (usually 1-2 glasses) with 1-2 fresh eggs and 1 incomplete tea. L. Table salt. The resulting mixture pour a thin trickle into the flour so that it does not spill past the recess. Then, with quick movements, knead the steep dough, picking up the loose product from all the edges. It is important to catch the desired density, because this will determine the convenience of modeling and the ability to obtain products of the desired shape. If the test is too gently mixed, manta rays can simply spread out, taking a flattened shape, and dumplings and dumplings during cooking tend to break, losing the filling. If the mass is very dense and steep, it will be very problematic to sculpt products, and it will take a lot of effort to knead and roll out the dough.

The secrets of how to bake pancakes

It would seem that it may be easier to prepare these thin tortillas? But not all the housewives know how to knead dough for pancakes. There are some subtleties and peculiarities here:

- all ingredients should be warm, so get them out of the refrigerator beforehand;

- Suck flour necessarily for greater ease;

- to produce fine pancakes do not use in the yeast, which will make the products too thick;

- "puffiness" is obtained due to the liquid consistency of flour mixture;

- the thicker the bottom of the frying pan on which you are baking pancakes, the more successful they are (use grandmother's cast-iron ones);

- be sure to turn products, it will make them even thinner.

Usually any recipe for a pancake test on milk, kefir or another component involves obtaining a thick base first, then diluting it to a more liquid mixture. It is very convenient to whisk all the ingredients with a mixer, breaking up the flour balls. And before baking, dilute the mixture with boiled water and shake the ladle.

How to make a dough for pancakes?

Most often, the main ingredient in the dish is milk. But you can also replace it with kefir, whey, plain or mineral water. Consider how to make a dough for pancakes, using the classic recipe for milk. Take it in a raw 0.5 liter and warm it up a little. Pour into the container the same volume of warm boiled water. 2 pcs. Fresh chicken eggs whisk with 4 full of chay. L. Sugar and a pinch of salt (can be shallow). Pour the air into the liquid substrate. Then gradually, 2-3 spoons begin to pour the flour (2,5-3 faceted glasses). For uniformity of distribution, it is better, of course, to use a mixer. In the thick mixture obtained, add 1 teaspoonful. L. Soda and 4-5 st. L. Any vegetable oil. Allow the mass to stand at room temperature for 30-40 minutes. If the mixture is dense, dilute it before baking with boiled water and shake well with the ladle. Before the first portion of the test, heat the frying pan to a light haze and grease with vegetable oil or a slice of fat.

How to turn a dough into a fritters?

It happens that for some reason the cooked mixture for pancakes failed. Perhaps, the recipe was not exactly observed or everything was done in a bad mood. As a result, pancakes can not be obtained, and the pouring out of the pity is a pity. In this situation, you can get another instead of one dish. What does that require? Knowing how to make a dough for pancakes, you can easily cook pancakes. Simply add a little more flour to the existing mixture, so that the consistency is slightly gummy and resembles sour cream. If the mass easily fuses with a spoon, then pancakes are baked in the form of thin small cakes in vegetable oil on a hot-to-average frying pan. And if you add more flour to the dough, you get a thicker mixture. Then the fritters are more like flat cakes. In the event that you want to cook this food not in an emergency order, but specifically, follow the simple recipe described below. It can be changed to taste, receiving dishes both in a salted version (for example, adding grated raw zucchini to the mass), and in sweet.

We knead the dough for lush pancakes

The secret of this dish is to prepare a liquid base in a certain way. Let's take a closer look at how to make a dough for pancakes so that they turn out to be magnificent and ruddy. In a medium-sized cup, beat in 2-3 raw eggs and mix them with 2 full table. L. Sahara. If desired, you can pour a bag of vanillin. In another container, pour 1.5 cups of non-acid kefir. It is desirable that it be at room temperature. To do this, remove it from the refrigerator in advance. Then, dial 0.5 tsp. Baking soda and pour into kefir, quickly blanching until foam is obtained. White, slightly risen mixture immediately pour into a cup of eggs and lightly mix. After that, pour in 1-2 tbsp. L. Any vegetable oil and begin to pour in a mass of flour. It will take so much so that the mixture has a thick enough consistency. Try to merge it from a spoon. If the dough does not crawl immediately, but gradually, it means that there is no need to add more flour, but you can start baking products.

Bake a quick pie

Somewhat higher in this article, it was mentioned that it is possible to turn dough for pancakes into a pancake mixture. In almost the same way, the mass for baking a yeast pie is also obtained. Rather, the processes of mixing the ingredients in both cases are very similar. But there is also some distinguishing feature of how to make a dough for a pie. To make the product not dry, but turned out in some way juicy, add melted margarine or butter, replacing them with vegetable. If you adhere to the above proportions for pancakes, it will take 100-150 g. The fatty component must be pre-melt to liquid state. Introduce the total weight of it before mixing with flour. The finished dough should be a little thicker than on the fritters. It is poured into a greased baking dish and placed in a preheated oven for 30-35 minutes. Often the pie is made with fruits and berries, immersing them on top of the dough before setting it in the oven. This recipe will allow you to get a quick bake without the hassle. If you want to cook something good, learn how to use yeast to get a lush mass.

How to make a dough for pies?

The preparation of any yeast bake requires a minimum of 3-4 hours of time and, of course, certain skills and patience. The technology is completely different from the previous recipes and is divided into two stages: the preparation of spoons, direct kneading and fermentation. To get the dough for ordinary salty patties, melt 1 pack of cream margarine, pour 1 liter of raw milk into the container, add 2 fresh chicken eggs and 1 full chay. L. Salt and sugar. In the resulting mixture, pour 5-6 with a slide table. L. Flour and 1 packet of dry fast-acting yeast (about 1 incomplete table), mix. Leave the sponge in a warm place for 30-40 minutes. Then it will be possible to knead a soft and light dough, then give it two to three times for splendor. Based on this recipe, you can prepare a variety of different dishes, reducing or increasing the proportions of some components, and if necessary, replacing them or adding additional ones. Tips on how to make a dough for buns that have a sweet taste, you'll learn later in this article.

Bake yeast buns in a free-form way

To get a sweet bun, you need to decide whether there will be products with a filling or some other filler. Taking as a basis a sweet dough, it is possible to blind a variety of bagels, straws with jam. A good option is also to mix in a lot of raisins or candied fruits. Consider how to make a dough on buns in a quick way, skipping the stage of preparing the dough. First of all, it is necessary to increase the volume of sugar and eggs. Also additionally, together with milk, you need to enter into the dough a few table. Spoons of sour cream. So, pour 1 cup sugar into the melted margarine (1 packet). After its dissolution, pour in warm milk (1 L) and 2 with a top table. L. Fatty sour cream. Eggs (3-5 pcs.) Add to the mass in a pre-whipped whisk form to give a splendid dough. Salt is not required. Instead it will require a bag of vanillin. The next step is the addition of flour and mixing not too thick dough. Yeasts are introduced into the mass by a slightly different method. Pour on the table 1 a bag and 2-3 tables. L. Of sifted flour. Then put a thick dough on the prepared loose mixture and quickly tamper with it, spreading over the surface. After pouring a little flour, turn the viscous, gritty mass into a monotonous consistency, but not a dense mass. Leave the dough for fermentation in a warm place, covered with plastic wrap. Consider that by increasing the amount of sugar, the time to climb will need more. After the buns in a shaped form are laid out on a baking sheet, be sure to let them go again before putting them in the oven for baking.

We bake ... souvenirs

In conclusion, let's look at how you can use the dough for a completely different purpose. It seems that the stages are all the usual from kneading to baking, and as a result, not edible items are produced at all. The whole secret in a special recipe, thanks to which from the mass, like a plasticine, you can sculpt original handmade items with children. Consider how to make a salted dough to get homemade souvenirs. Mix in a deep bowl flour and fine salt "Extra" in equal proportions, for example, taking them for 1 glass. Then pour 0.5 cup cold cold water and 1 full table into the loose mixture. L. Any vegetable oil. After bringing the test spoon to a uniform consistency, start kneading it with your hands. To obtain the material for the work of different colors add a little gouache. The wrapped mass is wrapped in a plastic bag and placed for 2-3 hours in the refrigerator. The caked figurines bake in the oven at a low temperature until hardening (about 1.5 hours).

As you can see, using flour and liquid base, you can get completely different products. Fantasize, try new recipes and please your relatives with delicacies and usefulness!