Fragrant bread or any other homemade pastries - top culinary hostess. But yeast dough many precarious: it seems that to cook it too long and too hard. It is not so: we need only quality yeast, warm food, good mood Good mood: Secrets positive   and tested recipe to loaves and cakes turned out great.

Magic bubbles

Art bakery is known to mankind since ancient times. It all started with a simple cakes, the main components of which were grain and water. Over time, this primitive bread recipes perfected, but familiarity with the leaven of chefs has made possible the lush pies, delicious bread and soft rolls.

Yeast - a tiny fungi that cause fermentation of the dough and make it grow, to grow in size. As a result, instead of flat pancakes Pancakes - a delicious symbol of the sun   obtained lush and soft rolls and cakes. To the yeast well "worked", to deal with them must be handled carefully. Thus, the leaven is necessary to create the most favorable conditions, the yeast wandered as needed.

Many housewives are wary of yeast dough, preferring self-catering ready dough from the store. But in the preparation of yeast dough is no big deal: just be careful to comply with the recipe.

Choosing the yeast

Yeasts are fresh and dry. The latter are divided into active, fast and special. Fresh yeast is the most capricious, but experts say that for certain types of baking (eg for cakes) but they fit. Such yeasts must be stored in a refrigerator, in addition, their storage life is low.

Dry yeast is much less capricious, though their purchase is also necessary to pay attention to the expiration date. Typically, such packages of yeast is always indicated on the quantity of flour designed bag. Some types of dry yeast is added directly to the flour, the other manufacturers recommend a pre-mixed with a little water.

Fast yeast are good that after use, you can not wait for hours, until the dough is suitable, and to start cutting almost immediately. But this type of yeast is not suitable if the dough is planned to be stored in the refrigerator.

Also available can meet specific species of yeast, such as pizza Pizza: features Italian cuisine   or muffin. They only differ from conventional additives, which are intended to make the dough extra flavor or color. For example, yeast pizza may contain onion powder, and yeast for baking sweet - vanilla.

The quality depends on the quality of baking yeast. Therefore, before the yeast is recommended to activate: Mix a small amount of warm water and a teaspoon of sugar. Sometimes it is also added to the mix a little flour. If after five minutes on the surface of the liquid will foam produces a characteristic smell of yeast - you are ready to cook the dough. Otherwise it is better to take other yeast.

Dough

Traditionally yeast dough is prepared in two ways: oparnym and bezoparnym. In the first case Opara prepared first, that is the yeast mixed with sugar and a small amount of flour, and then bred with warm water. The water temperature should be 30-38 degrees. Sponge must be left in the heat it to increase in volume. You can then add the remaining ingredients and kneading the dough. When preparing the test bezoparnym way you can mix all the ingredients at once, and then leave the dough for a first approach.

It is believed that the pastry dough prepared sponge method tastier, although bezoparnym cooking method takes less time mistress. In addition, the preparation of sponge allows you to activate the yeast and is recommended for pastry. At the same time, many housewives prefer a less time-consuming way to bezoparnym.

Mix the dough should come to him - that is, increase in size. To do this, put the dough in a large bowl or pan, cover with foil on top and leave for an hour or two in a warm place. In a cool place the dough is also nice, but for that he will need more time. However, many cooks claim that the taste test, which is suitable at room temperature much better than the one that came up in the hot kitchen.

When the dough is increased twice in size, it needs to leave and obmyat approached again. Then you can start cutting cakes, loaves or buns. Sometimes in this step was added to the test oil. If oil is not administered during the initial mixing, and later, the test turns out very resilient and did not get stale.

Strictly prescription?

Preparation of the test - an art in which the experience is more important than a thorough follow recipes. Depending on the quality of flour and yeast properties proportion can change slightly. At the same time, experimenting, do not move away too much from the original recipe. For example, it is important not to exceed the amount of flour.

For the dough does not stick to hands, it should be long enough to knead by hand. But inexperienced bakers are more simply: pour the flour. So do not be: the excess flour makes the dough too heavy and tasteless. Therefore flour pour in minimum quantities. And the dough is not stuck to the hands, it is best to brush them with vegetable oil.

Recipes lot of dough. Some of them are very simple (consisting of only flour, water, yeast, sugar, salt, sometimes - some vegetable or melted butter). Others are complex and contain a large amount of baking (fat, sugar, milk, eggs). In any case, all the components should be at room temperature or slightly warmer, but in any case not hot. Use cold ingredients for the dough, too, is not recommended - it slows down the fermentation and rising dough.

Maria Bykov

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