Yeast dough

Poppy, cinnamon or povidl buns, pies with sweet fillings, meat, vegetable or fish, kulebyaks, cheesecakes and stretchings, fritters, doughnuts, sugar pretzels, pies, pizzas and even bread. This is far from a comprehensive list of the most popular recipes, the basis of which is yeast dough. Even the ancient Egyptians knew how to make yeast dough and baked bread from it.

A description of the miracle was discovered in ancient sources, which helped people in the discovery of yeast dough. Yeast cells randomly got into a regular dough and started the fermentation process. The dough suddenly came to life and began to grow before our eyes. Surprisingly and interestingly, until our times, the hostesses are very sensitive to kneading the dough. They say that the dough is not made, but created.

There are even special rules and traditions for preparing yeast dough. Before kneading the dough, the hostesses in Russia cleaned their body and soul. They made dough only in clean clothes and with clean thoughts in their heads, sang special soul songs. It was believed that the dough "will not rise" if the mistress has bad thoughts.

Composition of yeast dough

In the process of preparing yeast or sour dough, fresh culinary yeast is used. Carbon dioxide, which is formed when yeast fermentation and their interaction with flour, forms magic bubbles in the dough, which raise the yeast dough. The main ingredients for making yeast dough are as follows: flour, water, yeast. To get different types of yeast dough for special baking, the dough can add: milk, salt and sugar, fruits and fat.

There are two main varieties of yeast dough - bread or sweet. From the name of the species, it is clear that bread yeast dough is used for baking bread, in for bread and confectionery products, additional yeast dough is used. Before preparing yeast dough, you need to figure out how to prepare dough for a particular baking. The taste and quality of your finished pastry depends on how the yeast dough is prepared.

There are peerless and peerless methods for kneading yeast dough. And in the first and second cases, the recipe remains unchanged, it's all about the process. In a non-steam method, the ingredients are immediately mixed, and in a steam method, the dough is first settled for a couple of hours. Opar method was invented in ancient times, nowadays it is rarely used due to time costs.

We pay close attention to those who lose weight - the calorie content of yeast dough is quite high (226 Kcal per 100 gr), so you should not lean on baking. Remember, the folk proverb "grows, both on yeast, " and your weight will inevitably begin to increase. The calorie level of yeast dough is high, but you should not permanently delete it from your diet. After all, another popular wisdom says - "everything is fine, which is in moderation. "