Composition / ingredients
Step-by-step cooking
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In the evenings, on weekdays after work, sometimes I really want to eat myself and treat my family to some pastries. Traditional recipes imply that this food will have to be cooked for at least 2-3 hours. In such situations, a recipe for a quick dough for pies and buns, which I have been using for several years, comes to my aid. So, we begin the preparation of this dough by breeding fresh yeast in warm (not hot) water and adding 1 teaspoon of granulated sugar to the mass. All these ingredients are thoroughly mixed for about 5 minutes until smooth. After that, pour warmed milk, beaten chicken eggs, 3 tablespoons of granulated sugar, table salt into the sponge and mix everything well. After that, pour flour into the mass and pour vegetable oil and knead a homogeneous, thick dough. After that, let the dough stand for about 15-20 minutes. After this time, you can cook any pastry from the dough to your taste.
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
