Composition / ingredients
Cooking method
There are only 7 ingredients for making pastry dough on dry yeast: flour, milk, eggs, yeast, sugar, salt and butter. This is the best set for making pastry. Lumpy "live" yeast can now be found in every store, and their shelf life is quite short. And dry yeast is stored for a long time and housewives will always have it in stock. At the same time, their quality is not much inferior to raw, so you can safely use them for yeast dough. Milk, of course, can be replaced with water or use both of these ingredients in an equal ratio, but the dough will be less rich. It is even better to take whole milk, fatter. The number of eggs also affects the muffin, the more eggs, the prettier the dough. And if you use natural products, then the taste of baking from the prepared dough will increase significantly.
We take the products out of the refrigerator in advance, they should be at room temperature, about 15 degrees. If the products are cold or vice versa, hot, the dough will definitely be spoiled, yeast will not work in such conditions. Therefore, the butter is melted in a water bath and necessarily cooled to room temperature.
Pour milk into a glass, heat it in the microwave to 30 degrees. Dissolve dry yeast in it, add a tablespoon of sugar and a tablespoon of flour, mix until dissolved. Leave for 15 minutes.
In a bowl, we drive two chicken eggs, shake them with a fork with the addition of salt and the remaining sugar. Pour in the melted cooled butter, the approached sourdough (foam should appear on the surface of the mixture). Mix everything well. We begin to pour the sifted flour in parts. Knead the dough first with a spoon. When it becomes quite thick and steep, which will be difficult to knead with a spoon, spread it on a floured table and start kneading until the dough becomes elastic and obedient. It should not stick and stay on your hands. Put it back in the bowl, cover it with a towel and put it in a warm place for 2 hours. When the dough is suitable, we crumple it and let it rise again. The dough is ready for baking buns.
Bon appetit!
Calorie 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
