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Universal yeast dough "Housewife's dream", which even in the cold is good
Tili-tili dough, groom and bride! So tease lovers, hinting that the family should grow up soon. Like dough. Usually we mean a hot relationship, but we have the opposite. Today we have cold-dough And it's called that for a reason. All because it grows not in a warm place, as is customary, but ... in the refrigerator!
Editorial "Site" I've been trying to figure out why this is happening, but physics is a little tight. It seemed logical to us to conclude that the temperature in the refrigerator is still not sub-zero, which means that the dough may well grow. Moreover, many are convinced that cold dough in its properties is much better than usual!
Cold dough is also called “French” or “Khrushchev”. After fitting in the refrigerator, the dough becomes similar to the material with which you can create: pliable, plastic and obedient. It is literally created to make all sorts of patterns and curls out of it. That seems to be what he's looking for. housewife!
Yeast doughA person waiting for their turn is very comfortable. I cooked in the evening, put it in the refrigerator, and in the morning you already bake cakes. In addition, it is stored longer and can be frozen if it turns out to be in excess. Just need to put in a package or a closed container. Don't get any odors.
They say that dough in the freezer can safely last a month. So, one craftswoman baked a batch of buns, the dough remained, she froze it - and forgot! I only remember when I was eating food. Surprised to take out the package and for the sake of interest tried to make baking. Summarizes that there were no problems. The dough went away and it turned out great buns.
Cold dough ingredients
Some recipes must undergo cold fermentation. This has the best effect on sand or puff dough. Some ingredients must thicken so that the dough can then be shaped in any way, does not stick or burn. Write in the comments whether you use in everyday life cold test and what you get the result.
They say that cold-dough No different than usual. Maybe. But then why do housewives from all over the country prefer to cook it? See our recipe for making yeast dough under the mystical name "Drowner". Wish you a good appetite!
Editorial "Site" I've been trying to figure out why this is happening, but physics is a little tight. It seemed logical to us to conclude that the temperature in the refrigerator is still not sub-zero, which means that the dough may well grow. Moreover, many are convinced that cold dough in its properties is much better than usual!
Cold dough is also called “French” or “Khrushchev”. After fitting in the refrigerator, the dough becomes similar to the material with which you can create: pliable, plastic and obedient. It is literally created to make all sorts of patterns and curls out of it. That seems to be what he's looking for. housewife!
Yeast doughA person waiting for their turn is very comfortable. I cooked in the evening, put it in the refrigerator, and in the morning you already bake cakes. In addition, it is stored longer and can be frozen if it turns out to be in excess. Just need to put in a package or a closed container. Don't get any odors.
They say that dough in the freezer can safely last a month. So, one craftswoman baked a batch of buns, the dough remained, she froze it - and forgot! I only remember when I was eating food. Surprised to take out the package and for the sake of interest tried to make baking. Summarizes that there were no problems. The dough went away and it turned out great buns.
Cold dough ingredients
- 500g flour
- 125 ml of milk
- 125ml kefir
- 15g yeast
- 1 egg
- 30g sugar (100g for sweet dough)
- 50g butter
- pinch
- soda
- Add yeast to warm milk, a little later add sugar, salt, kefir, egg and soft oil. It will be very good if the ingredients are at room temperature.
- Flour must be sifted and added to it a little soda. Now mix it all together. It will be convenient to disturb the dough with a mixer with a special nozzle. If not, then manually. Then the dough should be beaten against the countertop, covered with a towel and left for half an hour at room temperature. Then put it in the fridge for two hours.
- Let's just make some buns! Roll the dough with sheets, grease a little with vegetable oil and sprinkle with inflamed dried fruits. Like raisins and apricots. Cut the sheets into conditionally equal rectangles, roll the roulettes, let them come up for an hour and send them to the oven for 20 minutes. And before that, anoint on top with the milk yolk. Done!
Some recipes must undergo cold fermentation. This has the best effect on sand or puff dough. Some ingredients must thicken so that the dough can then be shaped in any way, does not stick or burn. Write in the comments whether you use in everyday life cold test and what you get the result.
They say that cold-dough No different than usual. Maybe. But then why do housewives from all over the country prefer to cook it? See our recipe for making yeast dough under the mystical name "Drowner". Wish you a good appetite!
