Yeast-free dough

To be able to cook delicious hot pastries that melt in your mouth, you first need to knead the dough correctly. The ingredients of any type of dough contain many vitamins, microelements and other useful components, thanks to which, having breakfast with such a dish, a person can feel a surge of strength and energy all day long.

However, flour-based treats often have very high caloric values. This usually does not cause concern for those people who do not seek to lose weight or, on the contrary, want to put on a little weight. But people who are prone to gaining extra pounds constantly limit themselves to the use of flour products, trying to completely abandon them. However, it is worth noting that baking can be completely harmless, and sometimes even necessary for the body in certain quantities. It is only important to consider that different types of flour products have different effects on the human body.

Types and characteristics of the product

All dough in cooking can be conditionally divided into two large groups: yeast and yeast-free ^[1]. The latter type includes many well-known subspecies, for example, puff, custard, shortbread, butter, biscuit and others.

Each flour product, if cooked correctly, acquires porosity, due to which it is able to bake evenly both inside and out. To add porosity to yeast dough, yeast is used, which is responsible for loosening the texture of the product. For yeast-free dough, it is necessary to use either special baking powder ingredients, or knead it in such a way that the structure becomes porous in the process.

Chemical leavening agents in cooking include ammonium carbonate and baking soda. ^[2], and to natural ones – adding milk and eggs to the recipe, which themselves loosen the mixture. Mechanical baking powders include methods of interaction with the dough, among which the main ones are rolling and whipping. ^[3]. If the chef prepares puff pastry, then he will need to roll it out repeatedly to give it airiness and porosity. For the preparation of biscuit yeast-free dough, it is recommended to use whipping.

The composition of yeast-free dough is always distinguished by the presence of flour and eggs in it. For different subspecies of this product, various additional ingredients are used: butter is present in the shortbread, sugar is needed for biscuit, and egg whites without yolks are needed for puff. If choux pastry is being prepared, then flour is first brewed with butter and eggs in boiling water.

From modern yeast-free dough, you can cook a variety of, but always very tasty dishes. It is for baking cakes, pies, pastries and other sweets that confectioners use such a product, because it always gives the dish airiness and an unusual aroma.

For the body, yeast-free dough has many benefits. It contains vitamins of groups B, PP, A, H and E, minerals such as magnesium, calcium, zinc, iron, copper and potassium, and many other substances necessary for life. ^[4]. Therefore, in moderation, products based on yeast-free dough can be eaten even by those who are on a diet.

A recipe for a yeast-free pie

One of the most common and loved by many recipes based on yeast-free dough is a yeast-free baked apple pie. To prepare it, in addition to the main ingredients, you will need to use a special baking powder, which will allow you to bake the cake high, ruddy and very airy.

So, to make an apple pie at home, you will need the following ingredients: ^[5]:

• 455 g wheat flour;
• 2 chicken eggs;
• 100 grams of sugar;
• 150 g butter;
• 5,5 Art. l milk;
• 2 tsp. baking powder;
• 1 tsp vanilla sugar;
• 7 pieces of apples;
• 1 yolk;
• 1 st. l. blueberry jam;
• 0,5 tsp. salt.

It is best to use early small apples for making yeast-free pastries. Among the main stages of preparation are the following:

1. Sift the flour together with the baking powder, and add sugar, eggs, vanilla sugar, salt, butter and 5 tablespoons of milk to them. It is required to knead the dough and form a ball out of it, after leaving a little mass for subsequent modeling of the sides of the pie.
2. Line the bottom and sides of the baking dish with baking paper. Wash apples, peel, remove stems and seeds and cut in half. Place the dough on the bottom of the prepared form and form the sides. Lay the apples cut side up on top, pressing them lightly into the batter.
3. Some apples can be filled with jam, others with the rest of the dough, shaped like petals. Between the apples on the pie, you can also put a little dough in the form of balls.
4. Send the raw pie to the oven preheated to 200 degrees for 45 minutes, until the dough acquires a beautiful ruddy hue.
5. After 20 minutes (that is, in the middle of cooking), remove the cake from the oven and brush on top with a mixture of yolk and half a spoonful of milk. Then place the dish back in the oven.

After baking, the cake in the form must be wrapped from the bottom with a cold wet towel so that the dough moves away from the edge of the container more easily. After the cake has been removed from the mold, it can immediately be served at the table.

Recipes for pizza and pasties from yeast-free dough

Those who do not like sweets, or believe that it is too harmful for the body, should not bypass yeast-free pastries. The main hot dishes on yeast-free dough are prepared very easily. In addition, they are incredibly tasty, and after them the body experiences such satisfaction that the dessert will no longer be so desirable.

What if you make a big rustic pizza at home on a yeast-free dough that you can feed the whole family? Such a dish is cooked on the grill, while the filling is first fried in a pan, and then everything is put together and put under the grill.

To prepare the dough, you need to take 2,5 cups of flour, 2 eggs, 0,5 cups of milk, a teaspoon of vegetable oil and salt to taste. Sift flour and salt together on a dry work surface, form a hill, in the center of which it is necessary to make a crater. In a glass, mix eggs, warmed milk and vegetable oil. This mixture should be gradually poured into the crater formed from flour. Knead the dough; after it becomes elastic enough, form a ball out of it, which must be wrapped in a damp towel and left for 15 minutes. Then the ball must be carefully rolled out with a rolling pin and laid out in a pizza dish on the grill.

The filling in a country-style pizza is prepared from chicken meat, fresh tomatoes, 2-3 types of cheese (be sure to use parmesan), olives, fried mushrooms and homemade mayonnaise. Cut all ingredients except cheese into small equal cubes and fry in olive oil. Then put all the ingredients on the prepared dough in a pizza dish, grease with homemade mayonnaise and sprinkle with a mixture of grated cheese on top.

In addition, at home, housewives often prepare pizza based on store-bought puff pastry. Such a pizza turns out to be very tasty, airy and crispy, while the layer of ready-made yeast-free dough is practically not noticeable in it, so you can fully enjoy the filling without worrying about an excess of calories in the pizza base.

To prepare yeast-free dough for baking chebureks, it must be remembered that it must be sufficiently pliable and at the same time dense. Only in this case, pasties can be easily molded and simply fried, without eventually getting a torn mass mixed with minced meat.

Dough for chebureks is prepared on different bases. It is customary to make it from milk, water and even beer. The yeast-free beer dough recipe is very simple; it allows you to get a product that can be easily stuffed and cooked.

So, to prepare a yeast-free beer dough for chebureks, you need to use 3 cups of flour, a glass of light beer, a chicken egg and salt to taste. First you need to beat the salt and egg, then add beer to the resulting mixture and mix everything thoroughly. In this base, it is necessary to gradually add the sifted flour, constantly kneading the dough. It needs to be kneaded until it becomes soft enough. After that, it needs to be removed for a while in a warm place and wait until it matures.

Tear off small pieces from the finished dough, roll them out and stuff them. Pasties on this basis come out very airy and lush. After frying, they must be laid out on a paper towel, which will absorb excess fat.

Such pasties can also be cooked without meat and without eggs as part of the dough. This recipe is suitable even for those who fast.

Unleavened bread

As you know, bread is the head of everything. This product is very useful for digestion and is simply necessary for the body. Many people, however, do not eat it, not only because it has a lot of calories. To improve external characteristics, manufacturers put a lot of flavors, flavor enhancers and other harmful substances into modern store-bought bread. Thus, bread does people even more harm than good.

Many nutritionists today recommend making homemade yeast-free bread yourself. It is such a product that can help those who are losing weight not to gain extra pounds, and those who are trying to improve the functioning of the stomach can do it quickly and without side effects.

Homemade yeast-free bread is prepared on the basis of a special sourdough, flour, water and salt. You can make your own sourdough starter or buy it from a grocery store or pharmacy. You can use any flour for a recipe for homemade yeast-free bread. If you want the pastry to be beautiful and airy, you should use ordinary flour, and if the usefulness of the future bread plays a paramount role, it is better to take wholemeal flour – this way the bread will come out delicious, but less airy in appearance. For the main process of kneading the dough, 500 g of flour is needed, but if the product turns out to be too liquid, this ingredient can always be added.

Water regulates the consistency of yeast-free dough. To begin with, you should prepare 2 glasses of drinking purified water, but you should not immediately introduce them into the dough. Gradually adding liquid, you can adjust the density of the resulting mass. If everything is done in stages and correctly, then there will be exactly as much flour in the finished bread as the recipe prescribes, and not a gram more.

To give homemade bread different shades of taste, salt and spices are introduced into the dough. Spices can be taken any, according to the taste of the cook. Dry garlic, rosemary or oregano will add a special aroma to homemade bread. Salt is placed at the rate of 1 tbsp. l. per 1 kg of dough, but if this seems not enough, you can always add more.

To give the finished bread lightness and softness, you can add quite a bit of soda to the recipe. Soda is especially shown in recipes based on wholemeal flour. With this ingredient, bread will become almost as fluffy as if it were made from ordinary flour.

Steps for making homemade yeast-free bread:

1. Combine flour and sourdough in a large container in a ratio of 1:5, that is, 500 g of sourdough is needed for 100 g of flour.
2. Gently pour water into a container with sourdough and flour little by little and knead a yeast-free dough. It should be dense and non-sticky. To bring it to this consistency, after thorough mixing, you need to gradually add flour and continue to knead for 10 minutes. It is important to remember that bread dough is best kneaded by hand. If it crumbles, then it lacks moisture. In this case, a little more water should be added to the mass.
3. When kneading the dough, it is necessary to gradually introduce spices and salt into it. You can also add nuts, prunes, dried apricots or raisins to the bread. The important point is precisely the gradual introduction of spices so that the taste of the bread turns out as intended by the baker.
4. From a well-kneaded yeast-free dough, form a ball that needs to be sprinkled with flour and wrapped in a damp towel. In this position, it should fit for 3-5 hours in a warm place. Sometimes, with an insufficient amount of sourdough in the recipe, the dough begins to rise only after 10 hours. In this case, it makes sense to leave it on the table for the night.
5. After the yeast-free bread dough has risen, it must be laid out in molds. The containers can be varied, because this will not affect the quality or taste of the resulting product. In any form, future bread is slightly incised so that warm air can better penetrate into the loaf.
6. Unleavened bread is baked in the oven at 200 degrees. After 20-30 minutes, the temperature must be reduced to 180 degrees and bake the bread until tender. The indicator of readiness will be the formation of a fragrant golden crust on the bread.

When kneading dough for yeast-free bread, you should not pour too much sourdough, which can give the finished pastry a rather sour taste. To speed up the baking and rising processes of the product, it is better to prepare the ingredients in advance and leave the yeast-free dough to ripen overnight.

Yeast-free bread dough can increase in volume up to three times, therefore, initially, an appropriate container is used for kneading so that the dough does not “run away”.

After preparing the bread, it must be removed from the baking dish and covered with a damp towel. This trick will allow the crust to be elastic and not crumble much when cutting bread.

Yeast-free dough is loved and popular among housewives, because it is easy to prepare. Dishes based on it are tasty and at the same time more healthy than when using yeast, so yeast-free dough is used in cooking much more often.

Sources of