Yeast should only be taken fresh. But if your yeast is not very fresh, it is very easy to breathe a second life into them. To do this, they must be finely chopped and, spreading with warm milk, add sugar. You need to insist yeast for 10-15 minutes until the bubbles appear.
There are several ways to quickly make a yeast dough. Consider the options in more detail.
The classic recipe for the yeast test is the following. It is necessary to take from 30 to 50 grams of yeast, 250 grams of margarine, half a liter of milk, 2 or 3 tablespoons of sugar, 700-800 grams of flour, 1 tablespoon of vegetable oil and salt at the tip of the knife. Thanks to milk, the dough becomes more viscous, friable and plastic. You can also use dairy products. Do not overdo it with fat, as its excess slows the yeast fermentation process. As a result, the dough is difficult to form, it is easy to tear, and the taste suffers. The flour used must be of the highest quality only. Flour before adding to the dough you need to sift it. In yeast dough, eggs are not added, since this kind of dough becomes hard and hard, the products made from it stale fast enough.
There are two ways to knead yeast dough: unpaired and spongy. A safe method is relatively fast and economical. The opary is old enough. First it is necessary to mix the flour from the half of flour, water or milk, yeast. When the opara begins to actively ferment, the rest of the ingredients and the remaining flour are added to it. The resulting dough will be lush, light and supple.
The dough should be sprinkled with flour. And the capacity, where the yeast dough is located, should be covered and put in a warm place. The dough should be periodically kneaded during fermentation, so that the test does not accumulate bubbles of carbon dioxide. The dough should be kneaded twice with a period of one and a half hours.
After you knead the dough for the second time, you need to lay out the dough and start molding it. Sprinkle the surface with flour. Then the dough should be rolled out. To the hands of the dough should not stick, the texture of the dough should be soft, elastic and elastic. Then, accordingly, you need to give the test the shape, depending on the type of product that you are baking.
If the pie is closed, then the layer of dough should be rolled up to a thickness of 1 cm. Then, gently pulling the dough onto the rolling pin, you should transfer it to the baking tray. The dough is flattened with an equal layer, which can be meat, fish, cabbage, potatoes, eggs, berries, apples, etc. On top you need to place the second rolled out layer. The edges are cleaved, and the seam is adjusted downwards. The pie should be left for 15-20 minutes. The surface of the cake is smeared with yolk. In several places it is worth piercing it with a fork. The closed cake is baked in the oven at a temperature of 210-220 degrees.
You can not leave pies baked from yeast dough on a baking sheet, otherwise the bottom crust can blacken. The top crust of the cake is smeared with a small amount of oil to stay soft and soft. A ready-made pie must be covered with something.
That's all the recommendations on how to quickly make a yeast dough. If you follow them exactly, you will be able to please your loved ones with fragrant and delicious pastries.