Butter yeast dough on margarine for buns
Composition / ingredients
12
servings:
Cooking method
Dilute the milk with warm water, dissolve a little sugar, add yeast. Pour in a few spoonfuls of flour and prepare the sourdough.
Melt some food margarine.
Beat eggs with a mixer until frothy.
Take a larger capacity, taking into account the lifting of the text. Pour in all the liquid components, pour salt, sugar and vanilla and, adding flour, knead the dough is not steep. Knead, pack the dough will not come off your hands.
Close the container and put it in the heat. The dough should rise at least twice. If you follow all the rules of dough preparation, you will get wonderful muffins.
Caloric content of the products possible in the composition of 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
- 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
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine diet - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
