Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients for kneading the dough. When buying yeast, you need to look at the expiration date and storage conditions. They should be kept in the refrigerator. Color and smell are very important: good fresh yeast will have a creamy color and a slight unobtrusive smell. If you swipe with your finger, the surface remains dry and does not crumble. Vegetable oil can be used both sunflower and olive, if desired.
Step 2:
Heat the water to a temperature of 35-40 ° C. If there is no cooking thermometer, then it is easy to determine the desired temperature literally manually: you need to drop a drop of water on the inside of your wrist. If the feeling is pleasant, not cold and not hot, then the temperature is correct. Already at 45 ° C, yeast becomes uncomfortable and they work slower, and at 50 ° C they begin to die. Therefore, the most important point when working with the dough is not to kill the yeast at the very beginning.
Step 3:
Pour warm water into a deep bowl, add sugar and crumble yeast. Stir everything thoroughly until the yeast is completely dissolved.
Step 4:
Sift flour (premium grade) into a bowl with yeast, add salt and vegetable oil.
Step 5:
Knead the soft dough. At first, you can mix everything with a spoon, and then, as it thickens, knead with your hands. If there is a kitchen machine in which you can knead the dough, you can use it. How long does it take to knead such a dough? It will take about 7 minutes until all the ingredients are completely combined. At first, the dough sticks to your hands very much, but gradually begins to move away from the walls of the bowl. If necessary, you can add 1-2 tablespoons of flour. At the end, the dough is slightly sticky.
Step 6:
Cover the dough with a towel and leave it warm for 1 hour. This dough rises very quickly. Therefore, there is no need to keep it longer.
Step 7:
The dough on live yeast is ready. You can make pies out of it, you can make a pie. Bon appetit!
A few more words about yeast:
1. At home, carefully inspect the entire briquette. It should be well compressed and not crumble.
2. There should be no cavities or areas where the yeast has darkened. Usually such areas come across at the edges. This indicates improper storage in the store. Live yeast should be evenly colored and have a uniform consistency both in the center and along the edges.
3. There shouldn't be any strong sour smells either. If the yeast smells like it is already fermenting, then most likely they were stored warm in a humid room and they have already been activated. Therefore, with such yeast, your dough will not rise.
4. Label. The expiration date should be stamped on the package itself. No additional labels. Sometimes it happens that the present expiration date (which has already passed) is specially sealed with a label with a new expiration date. So be careful. It is better not to take such yeast.
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Articles to help:
How to cook delicious in the oven according to someone else's recipes
Wheat flour. Secrets and nuances of use
Caloric content of the products possible in the composition of the dish
- 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
- Fresh yeast - 109 kcal/100g
