Yeast dough cold preparation

"French" or "Khrushchev" dough Yeast dough of cold cooking is known under the names "French" or "Khrushchev". The main feature of this test is that it does not fit in the warmth, but in the refrigerator. What processes trigger fermentation in a cold environment, it's difficult to say, only unlike our usual yeast dough, this dough turns out so plastic that you can create any curls from it, and it easily succumbs to any patterned weave. Prepare the dough better in the evening, and bake the next day at any convenient time. They say that it can be stored in the refrigerator for a very long time, but I did not try to leave it for more than a day. Before preparing pies, the dough should be held for half an hour on the table to keep it warm. Plasticity test allows it to be cut with minimal dusting with flour or without it at all. Products from this test are quickly baked, are obtained by air and soft, do not stale for a long time, and the crust is delicious and thin, like parchment paper.

"French" or "Khrushchev" dough Yeast dough of cold cooking is known under the names "French" or "Khrushchev". The main feature of this test is that it does not fit in the warmth, but in the refrigerator. What processes trigger fermentation in a cold environment, it's difficult to say, only unlike our usual yeast dough, this dough turns out so plastic that you can create any curls from it, and it easily succumbs to any patterned weave. Prepare the dough better in the evening, and bake the next day at any convenient time. They say that it can be stored in the refrigerator for a very long time, but I did not try to leave it for more than a day. Before preparing pies, the dough should be held for half an hour on the table to keep it warm. Plasticity test allows it to be cut with minimal dusting with flour or without it at all. Products from this test are quickly baked, are obtained by air and soft, do not stale for a long time, and the crust is delicious and thin, like parchment paper.

Ingredients:

• Wheat flour 5 tbsp.
• Milk 1 tbsp.
• Eggs chicken 2 pcs.
• Butter 200 g
• Salt 0.5 tsp.
• Sugar 0.5 tbsp.
• Yeast, dry 11 g

Instructions

• Step 1 For the test, we need to make flour, milk, eggs, butter or margarine, salt, sugar and dry fast-acting yeast.
• Step 2 Milk slightly warmed, mixed with salt, sugar and eggs. If yeast is written on the packaging that they are added to the liquid, then pour yeast into this mixture, but I often use those that mix with flour.
• Step 3 Softened at room temperature butter or margarine cut into small pieces and beat with the milk mixture to a fine-grained suspension.
• Step 4 Mix the flour with the yeast.
• Step 5 We combine the milk mixture with flour, knead the soft dough. The dough should not be steep, a slight stickiness is permissible.
• Step 6 We form a ball from the dough and place it in a large bag, let out air and close the bag with a buckle or tie it. Put the dough in the refrigerator for at least 4 hours, but better at night.
• Step 7 The finished dough increases in size and acquires a characteristic porosity. We extract it from the package, let it warm for 30 minutes under a napkin and you can bake amazing pies and buns.