Types of dough. Types of yeast and puff pastry

How varied are the dishes from the dough, in which the main ingredient is flour! It's airy bread and mouth-watering pies, thin pancakes and cream cakes, curd dumplings and crispy biscuits ... You can enumerate endlessly. Consider what kinds of dough are and what are their main features. In more detail we will tell about yeast and puff pastry.

What are the main types of dough?

Any flour product has distinctive features and features. On the basis of what dough is cooked, depends on its appearance and other distinctive properties. For example, everyone knows that airy and light buns are made from yeast, and loose biscuits are made from sand mixture. We list the main types of test that are popular:

- yeast;

- biscuit;

- flaky;

- Shortbread;

- custard;

- dumplings;

- Pancake.

All of the above names are well known not only to experienced housewives, but also to beginning culinary experts. But, apart from them, very often other types of dough are prepared for getting familiar and favorite dishes:

- Cheburechnoe;

- wafer;

- curd;

- Gingerbread;

- cake.

Before starting work it is important to understand, due to the availability of which products the dough acquires the characteristic properties. Considering this during the batch, you can easily prepare the desired dish.

Dependence of the properties of the test on its composition

To obtain different flour products, we mix the masses, different from each other in the quantity of this or that product. Let's analyze the dependence of the properties of the test on its composition on the examples of some species.

Types of yeast dough

The variant of preparation, providing the process of fermentation, is perhaps the most popular and often used. No doubt, the most important product obtained from a yeast dough is bread. Due to what it turns out so easy and soft? It's all about alcohol fermentation, as a result of which carbon dioxide is released, giving the mass airiness. The technology of yeast products can be different. Let's consider what kinds of dough there are in connection with this.

- Baffled. Work on the preparation of the test involves two stages. At first, the spoon is closed from half the flour and the whole liquid. After waiting for a certain time, from the resulting bubble mass knead the yeast dough and let it go up twice.

- It's impeccable. This is a faster method of preparation. All products are combined in stages and get a soft and light dough for subsequent fermentation, modeling and baking. This technology is most suitable for small products.

Secrets of cooking yeast products on an odor

All types of fermentation test provide for a very long preparation. This is especially true for the odor method. As a rule, yeast is first diluted in a small amount of warm water with the addition of sugar. After that, pour the flour until the opara becomes a consistency to resemble a very liquid sour cream. Cover with a lid or food film, placing the dishes with the dough in a warm place or wrapping. After 25-30 minutes a bubble cap forms on the surface. After this, you can enter into the dough the remainder of the liquid base, melted margarine, sour cream, eggs, sugar and other components specified in the recipe. Do not pour a lot of flour so that the mass does not lose its lightness and airiness. After mixing, let the mass brew up to the increase in a double volume, and then, having laid out on the table, properly double-check. Yeast dough is usually given a couple of times. If it turned out a lot, and molding the products will take some time, put the remainder in a cool place to slow the processes of fermentation. Also do not forget to let the dough rise before baking.

Types of puff pastry

Despite its high caloric content, products from this test are loved by many. Puff pastry is distinguished by the fact that it is light, crispy and very tasty. This and sweet cakes, and cream cakes, and snack pies. And how can you not mention the sausages in the dough or the sugar puff pastry? To obtain various flour products, there are two main ways of mixing: yeast and fresh. But in any of the proposed options, a step-by-step reusable interlayer of rolled layers with fat or oil, alternating with mandatory cooling, is necessarily provided. In addition to the two main types, there are also other types of dough: beer, curd, cream, etc. Each of them has its own special taste and characteristic differences. But, despite the diverse composition, special skills and skills are required to obtain the specified masses. Let's take a closer look at all the secrets of getting a puff pastry. Not knowing them, even the experienced hostess will not dare to cook appetizing pastries at home.

What are the features of cooking puff pastry?

The technology provides for the division of work into two stages.

First . Obtaining a test framework. If you plan to bake fresh biscuits or cakes, then you need to mix flour mass, like dumplings or noodles. It is best to use milk instead of water or a mixture of 1: 1. With a partial replacement of the liquid for egg yolks, the taste will become much more gentle. But all the same, these kinds of products from puff pastry, despite the presence of many thin layers, will not be too lush and airy. Therefore, most often a yeast base is used, prepared by a fumed or unpaired method. Before the start of the second stage, it must be cooled. Otherwise, the fatty component will not become a layer, but absorbed into the dough.

The second . Interlayer with oil. It is on the quality of this stage of work and the skill of the master that the appearance and taste of baking depends. Here, everything has a special meaning: the oil temperature, the thickness of the layers, the number of layers, the degree of rolling. After all, it's worth breaking the technology a bit, and the dough can begin to break into loose pieces or literally melt in the hands. Therefore, strictly follow the recipe and all recommendations.

How to cook fresh puff pastry?

Before commencing mixing, it is worth considering that for the interlayer it will take as much oil as the flour for the dough. Pour in a bowl of cool water, pour the salt and a little citric acid. Then mix the eggs into the mixture and start to add flour quickly, kneading the dough until a sufficient mass is obtained. After the mixture begins to separate from the hands, put it in a bowl and put it in a cold place for at least half an hour. After the specified time, roll the piece evenly and place in its center a flat cooled layer of oil. It is important to choose the optimum ratio of temperatures of two masses. If the oil is too frozen, it will not be possible to evenly distribute it on a test basis. In case of excessive softness, it can be squeezed out when rolling. Cover the oil from all sides, get a rectangle, and roll the layer. Then top up only the sides and repeat the procedure. After cooling and re-rolling, overlay the sides with open cuts. Alternate the stages of placing the dough in the refrigerator and rolling. The fresh dough usually has about 150-200 layers. Before baking, try to spend as little time as possible to make the semi-finished products do not overheat and do not lose shape.

Try to prepare such kinds of dough, and also study other technologies for baking delicious flour products!