Yeast dough ("with yeast hurry, take your time")

There are two ways to prepare yeast dough - fallow dough and non-fallow dough. Unmoored method. Pour slightly warm water (about 30 degrees) into the pan and dissolve the yeast. Add salt, sugar (if used), egg, sifted flour and knead the dough for 5-8 minutes to make a smooth, lumpy-free, not-so-cool dough. If necessary, you can add a little water when mixing. At the end of the mix, add the warmed oil or margarine, stir slightly, cover the pan with a lid and put the dough in a warm place (28-30 degrees) for fermentation. After 2-

2. 5 hours, when the dough rises strongly, it should be wrapped. About 40-50 minutes later, when the dough begins to lower after maximum lifting, make another wrap of the finished dough and put it on a floured table or a cutting board. Opar method. The yeast is triturated with sugar (if used), a warm (30 degrees) liquid is added, about half of the flour is poured in and the opara is allowed to approach in a warm place (25-30 degrees). During fermentation, the opara increases in volume by 2-3 times, then the dough will gradually begin to fall, which is a sign of the readiness of the opara. Eggs, salt, sugar (for sweet pies) are added to the finished dough, mixed and the remaining flour is poured out. During the kneading, you can add 2-3 tbsp. spoons of boiling water. The dough is kneaded until smooth, elastic, easy to fall behind hands and dishes. Then softened oil or margarine is introduced into dough and kneaded again until oil is combined with dough until place is separated from hands and dishes. The finished dough is slightly sprinkled with flour on top, covered with a towel and put in a warm place for 1-2 hours. During lifting, the dough is beaten several times. * If you add a lot of water, the dough will not form well. The salted dough will not roam well. If you add little salt, the pies can be tasteless. Violation of the proportion with sugar worsens the fermentation of the dough, in addition to this, the products will bake poorly. Too much yeast will give the dough an unpleasant yeast taste.