There are at least 7 types of dough that you should definitely try to prepare yourself. We tell you about the secrets and intricacies of delicious and mouth-watering pastries and share basic recipes - homemade ones will be happy!
1. Pizza dough.
Try making delicious and flavorful pizza on a thin, crispy base - you will be surprised how easy it is. But first, remember a few basic rules:
Be sure to sift the flour - this will saturate it with oxygen and make the dough soft and airy.
For the dough, use only high-quality yeast, otherwise the dough will not rise well and will have an unpleasant beer smell.
Yeast dough does not tolerate drafts, so close all doors and windows carefully.
For cooking, use cold, but not ice-cold water - this will make the dough soft and elastic.
The pizza dough does not need to be rolled out, but gently stretched with your hands from the middle to the edges.
Make the edges of the cake slightly thicker for the sides.
To prevent the dough from sticking to the mold, brush it with vegetable oil and lightly dust it with flour.
Ingredients:
Water2 / 3 cups
Dry yeast 1 tsp
Wheat flour 2 cups
Salt 1 tsp
Olive oil 1 tbsp l.
Cooking method:
Pour over the yeast with warm water and stir well so that no lumps remain.
Add flour, salt and diluted yeast to a bowl. Knead the dough.
Transfer the dough to a dry, floured surface and knead, adding flour as needed, for about 10 minutes until the dough is soft and elastic.
Brush all sides of the dough with olive oil and place in a clean large bowl.
Cover with cling film and place in a warm, draft-free place for 1.5 hours - the dough should approximately double.
Knead the dough with your fists, divide into 2 equal pieces and form balls.
Place the balls of dough on a floured surface, cover with cling film and let sit for 60 minutes.
Stretch the dough with your hands to the desired thickness. Put the filling and send to the oven heated to 180-200 degrees for about 10 minutes.
2. Puff pastry.
Puff pastry is versatile. It serves as an excellent base for pastries and cakes, as well as for pies and pies with savory meat or vegetable filling. It is not difficult to prepare this dough, but there are several subtleties that must be taken into account:
Salt, vinegar and citric acid affect the quality, firmness and taste of the dough. Therefore, strictly adhere to the amount indicated in the recipe.
Milk improves the taste of the dough, but impairs its elasticity. Therefore, dilute milk with water in a 1: 1 ratio.
The butter for the dough should be chilled, not frozen - hard pieces will tear the dough, not interfere with it.
The more times you roll out the dough, the more layers you will get in it.
Roll out the dough with even pressure, away from you. Do not go over the edges of the dough, so as not to damage the structure of the layers.
Before sending the dough to the oven, make cuts on the surface to help steam out.
Bake puff pastry products at a temperature of at least 220 degrees. At a lower temperature, the layers will not rise, and at a high temperature, the baked goods will burn.
Ingredients:
Flour300 g
Butter 150 g
Milk (diluted with water) 2-3 tbsp. l.
Vinegar 1 tsp
Egg 1 pc.
Salt 1 pinch
Cooking method:
Pour 150 grams of flour in a heap on a dry, clean surface. Make a depression in the center, break an egg there, add vinegar, milk and salt.
Mix the ingredients thoroughly and knead the dough until bubbles form.
Cut the butter into small pieces and add the remaining flour to it. Mix everything and knead the dough. You do not need to knead the dough for a long time.
Roll out the first dough in a thin layer, put the dough with butter in the middle and wrap in the form of an envelope.
Roll out the dough away from you, sprinkle with flour, fold in three and refrigerate for 30 minutes.
Roll out the dough 4 more times, after each rolling, fold the dough in three and send it to cool for 10 minutes.
Divide the dough into pieces, fill with the filling.
Bake in an oven preheated to 220 degrees.
3. Shortcrust pastry.
Shortbread dough is a real find for lovers of sweet pastries. Loose biscuits, cream baskets or fruit pies - you can delight homemade new desserts every weekend if you use our tips:
The butter for making the dough should be chilled, but not frozen.
Use cold, but not ice-cold water for cooking.
Do not spare the oil for making the dough - its friability depends on it.
The butter should not be mixed into the flour, but rubbed together with it to a crumb state.
Do not knead the dough for too long, otherwise the butter will melt and the dough will not be crumbly.
To make the dough more tasty and crumbly, replace the sugar in its composition with powdered sugar.
Ingredients:
Wheat flour 2 cups
Sugar 1/2 cup
Butter 150 g
Salt 1 pinch
Vanillin to taste
Cooking method:
Combine sugar, salt, vanillin and flour.
Cut the chilled butter into cubes and add to the mixture.
Grind everything to the consistency of bread crumbs.
Add liquid gradually and quickly but smoothly knead the dough. The kitchen should be cool so that the butter does not melt.
Form the dough into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the cake, cut into the necessary molds and lay on a baking sheet.
Bake at 180-200 degrees.
4. Dough for dumplings.
Pelmeni is a traditional Russian dish, and it is a matter of honor for every hostess to be able to cook them. If you do not yet have the trademark secrets of making dumplings dough, use our basic recipe. And at the same time, remember a few rules:
Flour for the dough must be sifted.
You need to knead the dough in a circle in one direction.
After kneading, the dough should be allowed to "rest" under a clean towel for 30 minutes.
The thickness of the dough layer should be no more than 1-2 millimeters.
Ingredients:
Wheat flour500 g
Egg 2 pcs.
Water200 ml
Salt 0.5 tsp
Vegetable oil 1 tbsp. l.
Cooking method:
Sift flour through a sieve.
In the resulting slide, make a depression and pour a mixture of water, eggs and salt into it in a thin stream.
Gradually knead the dough in a circle, one way. At the same time, constantly take the flour from the edges to the middle. The longer you knead the dough, the more elastic it will be.
Send the finished dough to rest for at least 30 minutes.
Roll out a thin layer of dough, cut out the blanks with a glass, fill them with filling and mold the dumplings.
Cook in boiling salted water for 10-15 minutes.
5. Biscuit dough.
What could be better than an evening with friends with a cup of tea and a piece of the most delicate biscuit? There are several nuances in the preparation technology of this type of dough, which we hasten to share with you:
All the ingredients for the biscuit and the dishes in which they will be mixed should be at the same cool temperature.
To saturate the flour with oxygen, it must be sieved several times.
Carefully separate the whites from the yolks - this affects the quality of the protein mass. Whisking whites should be chilled.
The ingredients should not be mixed for long, otherwise you will destroy the air bubbles with which the biscuit is saturated with the mixture.
The oven must be preheated to a temperature of 180 degrees. If the dough has to wait for the oven to heat up, the crust will not be fluffy.
The oven door must not be opened for the first 20-25 minutes of baking, otherwise the biscuit will settle.
Ingredients:
Wheat flour180
Sugar 150 g
Eggs 4 pcs.
Vanilla to taste
Cooking method:
Separate the whites from the yolks.
Beat the whites at the lowest speed of the mixer, gradually adding sugar and vanilla 1 teaspoon at a time.
Then, without stopping whisking, add 1 spoonful of pre-whipped yolks.
Sift the flour several times.
Add the flour to the egg whites, stirring gently with a spoon from bottom to top.
Pour the finished dough into a mold with high sides, previously covered with baking paper.
Send the biscuit to bake in an oven preheated to 190-200 degrees for 20-25 minutes.
6. Choux pastry.
Another type of dough, the preparation of which is worth mastering perfectly. Many delicious pastries are made from choux pastry - profiteroles, eclairs and even cakes. Before starting the cooking process, remember these simple rules:
Be sure to sift the flour, otherwise the dough will come out with lumps.
Pour flour into the pan in a neat stream - for this, use a sheet of paper bent in half.
Add eggs to already cooked dough, cooled to room temperature.
Eggs should be at room temperature.
Do not use a mixer for mixing, otherwise the dough will be too thin.
Turn on the oven at the same time you start cooking the dough By the time the products are placed in the oven, it should be preheated to 200 degrees.
To prevent the finished products from getting damp, cover them with paper towels - they absorb moisture.
Ingredients:
Wheat flour 150 g
Butter100 g
Water240 g
Eggs 4 pcs.
Sugar 1 tsp
Salt pinch
Cooking method:
Pour water into a saucepan, add butter and a pinch of salt.
After the butter has melted, add the sifted flour, stirring constantly. Boil the mixture, remove from heat and cool to room temperature.
Beat the mixture with a whisk, adding eggs one at a time. Make sure that the consistency of the dough is not too runny.
Using a pastry bag or spoon, place the pieces of the desired shape on a baking sheet.
Bake in an oven preheated to 220 degrees for 10 minutes. Then reduce the temperature to 190 degrees and bake for another 10-15 minutes. Make sure that the dough does not burn.
7. Pancake dough.
There are a lot of options for pancakes - wheat and rye, with honey or caviar, with cottage cheese or mushrooms ... Having mastered the simple basic rules for making pancakes, you can at least every day please your loved ones with a variety of dishes based on them.
Flour must be sifted into a separate bowl just before preparing the dough - so it will be saturated with air bubbles.
For pancakes, use only fresh eggs, not dry egg powder.
First, mix the liquid components (water, milk, kefir, whey, eggs), and only then add the flour.
Add vegetable or butter to the dough at the very end. There shouldn't be too much of it.
Do not beat the dough for too long, otherwise it will become too stringy.
Ingredients:
Wheat flour 2 cups
Eggs 5 pcs.
Vegetable oil 1 tbsp. l
Milk 2.5 cups
Salt, sugar to taste
Cooking method:
Pour the egg yolks into a saucepan and, adding salt and sugar to them, rub well.
Then add milk and stir.
Add flour, add butter and knead the batter.
Beat the dough well, but not for long.
Bake pancakes in the usual way.
Bon Appetit!
