It remains to add the dough to the dough and knead well. The result is a slightly sour yeast dough that is great for making all kinds of baked goods, sweet or not. Remember that when you knead the dough, add a little flour. Otherwise, you can overdo it, and it will turn out too cool. You should get soft and elastic. To prevent the dough from sticking to the table, brush the surface with vegetable oil.
After the kneading process is over, take the dough and beat it with force on the table. The throws should be repeated 30 to 50 times. This will make the dough lighter and denser. Form a ball and place it in a bowl. Then cover it with a towel and set it aside, where it is warm and free from drafts. The dough should reach until it triples in volume. After that, you can start forming and baking pastries or pastries.
If you’re in a big hurry, you can use the instant recipe. For him you will need: – 0,5 kg of flour; – 1 glass of milk; – 30 g of pressed yeast; – 1 tbsp. l. Sahara; – 1 egg; – 3 tbsp. l. vegetable oil; – 0,5 tsp salt.
Dissolve the sugar in warm milk (you can heat it on the stove, or in the microwave) and add yeast to them. Make a depression in the flour and pour the milk and yeast mixture there. Wait until they ferment. Then feel free to add the egg, which was previously beaten with butter and salt. Knead everything thoroughly and beat it on the table with high quality. Then make a ball and let it sit.
How to knead the dough
It is best, experts say, to knead the dough by hand, sometimes helping yourself with a whisk. So it receives energy and a piece of the soul of the person who makes it. As a result, baked goods come out more soulful and tender.
But in the conditions of modern life, when time is worth its weight in gold, and progress does not allow you to relax, housewives like to use various appliances – blenders, mixers, food processors. They can significantly speed up the process and contribute to a more uniform dough.
Another modern way to knead dough is to use a bread maker. You can alternately load products into it according to the scheme: first, liquid (water, milk), then fats (vegetable or butter or margarine), then flour, salt, sugar and, finally, yeast or dough. Each oven has a dough kneading mode. Expose it and you can forget about it for about an hour. When the oven has cooked everything, it will give you a signal. All that remains is to take out the dough, form a ball and set to reach.