Fresh dough

Fresh dough products are considered not just classics of cooking, such pastries are ranked among one of the oldest types of bakery products that people began to make in ancient times. Over time, fresh dough lost its former popularity and lost its leading position to a yeast product. However, in our meteoric age, people want to save not only finances, but also time. Therefore, instant food is again at the peak of popularity.

And fresh dough belongs precisely to the group of such semi-finished products that can be easily, and most importantly, quickly prepared at home. In accordance with the terminology adopted in the food industry, fresh dough is understood as a semi-finished product, from which various bakery products are subsequently made. Fresh dough is considered one of the most ancient semi-finished products, since researchers have found written evidence that fresh dough was used in cooking in ancient Egypt over three thousand years ago. the very first and classic type of fresh dough was made of flour and water.

Types of fresh dough

In those distant times of the birth of human civilization, fresh dough played one of the dominant roles in the nutrition of people. Scones were made from fresh dough, as well as pita bread in the East or loaf in Russia. There are perhaps only two main varieties of fresh dough - fresh and ordinary. The fresh pastry contains wheat flour, as well as milk, eggs, sour cream, salt, granulated sugar and soda. In addition, the fresh pastry will include butter, milk or cream.

Common fresh dough is made from wheat flour, water, vegetable oil and salt. It is worth emphasizing that fresh dough is used as a semi-finished product for the manufacture of various bakery products, as well as as baking jewelry. it is believed that it is fresh dough that holds its shape perfectly and is suitable for decorating pies or loaves. In order to make fresh dough at home, you need to mix wheat flour with water, as well as add eggs mashed with sugar and melted butter.

All ingredients should be mixed thoroughly. However, you should not knead fresh dough for too long, because the quality of finished bakery products, which are subsequently made from a semi-finished product, suffers from this. After the fresh dough is mixed, leave the product "ripen" for half an hour in a cool place. After the above mentioned time, various bakery products can be made from fresh dough.