A wide variety of products are baked from yeast dough: large pies, various pies, kulebyaki, pies, cheesecakes, donuts, buns, pretzels and much more. Meat, fish, eggs, cabbage, potatoes, onions, carrots, cottage cheese, apples, berries and other products are used as fillings for pies.

Yeast dough is also called sour dough. The yeast used to knead the dough ferments the sugary substances contained in the flour, decomposing them into carbon dioxide and alcohol. Carbon dioxide, which forms bubbles in the dough, lifts and loosens it.

Among the huge variety of dough, both in recipes and in manufacturing technology, there is one that is distinguished by its versatility, economy and relative speed of production. This recipe will be called the main one.

Yeast dough (basic recipe)

• 30-50 g fresh yeast;
• 0.5 l of milk, 250 g of creamy margarine;
• 2-3 tablespoons of sugar;
• 1-1.5 tablespoons of vegetable oil;
• salt (on the tip of a knife);
• 700-800 g flour.

Yeast must be fresh to prepare the dough. Yeast is diluted with warm (!) milk or warm (!) water, adding sugar to activate it. Cold milk (water) slows down the activity of yeast fungi, and hot milk leads to complete suppression of their activity.

Milk and dairy products(sour milk, curdled milk, kefir, sour cream, whey, etc.) have a beneficial effect on the process of dough formation, improve the viscoplastic properties of the dough, and enhance the process of loosening it. Therefore, it is advisable to use fermented milk products instead of water.

Fats ensure the plasticity of the dough, give the finished products a special aroma, and prevent them from becoming stale. Chicken, pork and other fats can be added to the dough intended for making snack pies (with fish, meat, mushrooms). To keep the pie fresh longer, vegetable oil is added to the dough.

The amount of fat introduced into the dough should not be exceeded as prescribed by the recipe, since excess fat impedes the work of yeast, as a result of which the loosening of the dough is reduced or completely stopped, while the ability of flour proteins to swell is limited, the dough becomes tearing, difficult to shape, and the finished product is tasteless.

Flour For pies (as for all baked products, with the exception of gingerbread and some others), only premium wheat should be used. Before preparing the dough, the flour must be sifted.

Eggs(especially protein) impart rigidity and hardness to the dough; products made from such dough quickly become stale. Therefore, it is not recommended to add eggs to the dough. True, you can grease the surface of the pie with yolk, then the pie after baking will have a pleasant amber color.

Preparation of yeast dough

Kneading

Yeast dough is kneaded in two ways: sponged and straight.

Sponge method

The sponge method is more ancient. It includes two stages: preparation and fermentation of the dough; preparation and fermentation of dough. The dough is prepared from flour (half the norm), water (milk) and yeast. When, after vigorous fermentation (after about 3-4 hours), the dough begins to settle, add baking (sugar, fats), as well as the remaining flour, and knead the dough. The dough is placed in a warm place for 1.5-2 hours to ferment. During this time he is kneaded twice. After this, the dough is cut, allowed to rest and, finally, the products are baked. Due to the length of time it takes to prepare the dough, the sponge method is almost never used in modern technology. The non-steam method is less time-consuming and more economical.

Safe way

With the straight method of preparing the dough, all components are kneaded at once. Yeast is diluted in a small amount of liquid (1/2 cup milk or water) with added sugar (1 tablespoon) and placed in a warm place. Margarine (or other fat) is cut into pieces, melted in a large saucepan (4-5 l) or better in a clay pot, the remaining sugar and salt are added to it, stirring in a circular motion. Then the margarine is cooled slightly and mixed with the remaining liquid. The mass should be warm, but not hot.

Take half of the flour provided for in the recipe and sift it (gradually, in parts) through a sieve into a pot (pan) with melted margarine. Sifting the flour at the time of kneading the dough helps enrich it with air oxygen, as a result of which the dough becomes fluffy and light. Carefully pour the prepared yeast into the sifted flour, gently mixing it with the flour. The yeast should not come into contact with the melted margarine, otherwise its activity will decrease.

Continuing to knead the dough with your right hand, gradually add all the flour provided for in the recipe with your left hand, sifting it through a sieve. Use a spoon or wooden spatula to knead the dough. Rotation during kneading is carried out in one direction, which is due to the complex physical and chemical processes occurring in the dough. When rotating in one direction, the flour proteins swell and the resulting gluten threads (bonds) are strengthened, which helps to obtain a dough of the required viscosity and sufficient elasticity. Products made from this dough are of high quality.

The end of the dough kneading is determined by its consistency. The kneaded dough should be light, fluffy, visco-elastic, and pliable.

Fermentation

The kneaded dough must be dusted with flour. The pot (pan) with the kneaded dough is covered with a linen napkin or towel (but not a lid) and placed in a warm place for fermentation. In this case, the dough temperature should be within 29-32°C.

Warm-up

When the dough ferments, bubbles of carbon dioxide form, which contribute to its loosening. However, too much carbon dioxide slows down the fermentation process. Therefore, the dough must periodically be freed from accumulating gas and enriched with air oxygen. For this purpose, as the dough rises, it is kneaded and kneaded. The first kneading is carried out 1-1.5 hours after the start of fermentation, the second - 1-1.5 hours after the first kneading.

Molding

Immediately after the second kneading, the dough is placed on the table for shaping. The dough should be elastic, elastic, soft, pliable. It should not stick to your hands. Before laying out the dough, dust the table with flour. To prevent the dough from sticking to the table when rolling out, it is periodically “lifted onto a ruler.” To do this, take an ordinary thin wooden ruler with a downward edge, carefully move it under the rolled out dough and, with short movements away from you and towards you, draw it under the layer of dough. Then it will not stick to the table, will not tear, and will be easier to roll out. The surface of the dough should not be too floury, so flour the surface of the table very sparingly. When making products from yeast dough, it is necessary to avoid drafts in the kitchen.

From the prepared dough you can form closed and open pies, snack pies, buns, donuts, cheesecakes, kulebyaki, pies, rolls and much more.

The use of various fillings in combination with various molding methods gives the variety of baked products for which the hospitable Russian table has always been famous.

In addition to the main one, there are other recipes for yeast dough.

Yeast dough (2nd option)

• 4 cups (fine) flour;
• 500 g butter;
• 50 g yeast;
• 4 eggs;
• 0.5 cups fine sugar or powdered sugar;
• salt to taste;
• 0.5 cups of milk.

Melt the butter or margarine, remove from heat, cool slightly, add eggs, salt, mix everything thoroughly. Then add flour, pour yeast dissolved in a small amount of milk or water on top of it, and knead into a homogeneous dough. Fill the dough with water at room temperature so that the water covers it by 2 cm, cover with a canvas napkin. After 15-20 minutes, when the dough floats, drain the water and add 1/2 cup of fine sugar or, better yet, powdered sugar to the dough. Then mix the dough and immediately form the cake.
After giving the cake time to proof, bake it at a temperature of 180-200°C.

Yeast dough (3rd option)

• 3 cups (fine) flour;
• 200 g butter;
• 200 g sour cream;
• 2 eggs;
• 1 tablespoon sugar;
• 1 teaspoon salt;
• 50 g yeast;
• 0.5 glasses of milk.

Melt the butter, remove from heat, cool slightly, add sour cream, eggs, salt, sugar, stir, add flour, pour in fresh yeast dissolved in milk (1/2 cup) and knead the dough. After kneading the dough, immediately form pies using various fillings: meat, fish, cabbage, apples, etc.
Give the pie time to proof, brush with egg and bake.

Yeast dough (4th option)

• 3 cups (fine) flour
• 200 g butter
• 200 g sour cream
• 1-2 eggs
• 2 tablespoons sugar
• 1 teaspoon salt
• 50 g fresh yeast.

Melt the butter in a clay pot or other container, remove from heat, add salt, sour cream, eggs, mix well, then add flour and pour yeast and sugar previously diluted in milk (V 3 cups) onto it, knead a homogeneous dough that does not stick to hands.

The dough should turn out light, semi-liquid, fatty, with a consistency close to thick sour cream. Cover the dough with a towel and place in the refrigerator. When the dough has risen after 40 minutes, it can be cut into pies, pies, rolls, using all kinds of fillings.
Pies baked from this dough are tender, with a soft crust, and do not become stale.

1. To prevent the yeast dough from sticking to the table during rolling and shaping, you need to periodically dust the table (board) with flour and “lift” the dough onto a ruler. To do this, from time to time, under the dough layer, you need to move a thin wooden ruler with a tapering edge and move the ruler under the dough layer with up and down movements.
2. It is better to prepare a large portion of yeast dough at a time. Then the dough ferments better: there is a lot of it, and it warms itself. All biochemical processes take place more fully, there is a place and time for acceleration (“gaining height”), and pies from such dough turn out tastier and more aromatic. If there is not enough dough, the process is not at full strength, it is poor, and the cake will not be aromatic and tasty enough. Perhaps this is why it is common to bake many pies at once. Who knows? Maybe Russian hospitality originated from pies?!
3. Any pie tastes better if it has more filling and less dough. The ratio of yeast dough and filling in recipes is given conditionally; this ratio can be changed according to your own taste and desire. The components of the basic recipe yield approximately 1.8-2 kg of yeast dough. You can make two or three pies from it, say with meat, mushrooms, apples (berries) - for every taste.
4. Flour for pies made from yeast dough must be sifted through a sieve at the time of preparation, even if the flour was sifted shortly before use. Then the dough will turn out fluffy, airy, light, and the finished product will be very tasty.
5. It is better not to add eggs to the pie dough: eggs, and especially whites, make the yeast dough tough and hard, and in addition, accelerate the staleness of the product.
6. It is better to prepare the dough in a large ceramic pot, since ceramics retain heat reliably and for a long time.
7. In the room where the yeast dough is standing (fermenting), you cannot open windows or vents: yeast dough is “afraid” of drafts, and therefore it must be kept in a warm place and even wrapped up so as not to “catch a cold.”

Information taken from the book “Secrets of the Home Pastry Chef” by L. Lyakhovskaya

When eggs and butter are added to yeast dough, the finished products acquire the qualities of butter pies. Eggs make bread lighter and moister, and butter makes bread more tender. Depending on the amount of any of these ingredients taken, as well as on the method of their administration, the results are very varied and very impressive.

Simply mixing a few eggs and a moderate amount of butter into the dough will create a loaf with a soft crust and a moist yellow crumb. The more eggs and butter you add, the more pronounced these characteristics will be. With a higher proportion of eggs and butter than any other bread, classic brioche has an incomparably golden and soft texture.

Like any other, dough with eggs and butter is quite suitable for subsequent changes. By adding a little more flour while kneading, we get a fairly stiff dough that can be rolled out, cut into various shapes, and layered on top of each other to form complex designs. Butter dough is an excellent base for aromatic additions. The bread combines both of these options: bright yellow dough flavored with saffron, with additions of raisins and almonds, cut into circles of different sizes; laid on top of each other, they form a complex multi-layered loaf. Butter dough is perfectly used for filled products; these can be savory fillings, such as the cervelat wrapped in strips of brioche dough, or sweet, such as the mixture of nuts and fruits sandwiched between the brioche dough in a Viennese kugel hopf.

Dramatic results are obtained by spreading the dough with butter instead of kneading it with flour. If the risen dough is rolled out, generously greased with butter, then folded several times and rolled out again, the result is exquisite airy layers formed during baking. This yeast puff pastry is often cut into pieces of various shapes - small or large, simple or elaborate - and often wrapped with sweet or savory fillings, resulting in delicious breakfast or coffee breads, commonly known as Danish pastries.

A relatively small amount of butter and egg white will also change the texture of the bread. Bagels - small ring-shaped buns - are made from this dough. After proofing briefly, the dough is cooked in boiling water for a few seconds and then baked, resulting in bagels with a chewy texture and no hard crust.

Let's look at the example of preparing a simple ring-shaped pastry pie with butter and eggs.

By adding eggs and butter to a basic yeast dough, we create a rich bread with a softer crust and a cake-like texture. Eggs and butter make the dough very soft. But during proofing and baking, the eggs will bind the dough and it will be able to hold the shape given to it, such as a ring or a braided braid.

A large amount of fat in the dough can serve as a barrier to the interaction of flour and yeast and slow down the fermentation process. To allow the yeast to do its job without hindrance, the dough must be prepared in two stages, as shown in the photo here. At the first stage, a liquid dough is prepared from yeast, sugar, milk and about 1/3 of a portion of flour; the dough should fit. At the second stage, when fermentation is in full swing, eggs, softened butter and the rest of the flour are added and the dough is kneaded.

Since the dough with eggs and butter is much softer than regular dough, it is beaten more carefully. And to prevent the butter from melting from the warmth of your palms, making the dough sticky and difficult to work with, it is recommended to beat the dough on a cool work surface - ideally on a marble board. If the butter does start to melt, keep the dough in the refrigerator for about 30 minutes, and then continue to knead it until it becomes smooth and elastic.

Once the dough has been risen and punched into a ball, the dough is shaped. To create a ring—which allows the dough to bake quickly and evenly—start by making a small hole in the center of the dough ball, then use your fingers to widen the hole. This way the ball easily stretches into a ring.

Well, let's continue about eggs? I'd like to talk about what role eggs play in confectionery... General points from the series - the composition of the egg, weight, etc. were covered in sufficient detail in previous posts, so I’ll suggest getting straight to the point. And I want to start with this. If you immediately try to name desserts in which eggs play a decisive role, where would you start? Well, probably with meringue. The easiest. Egg whites are perfectly whipped into meringues - and we know a lot of desserts consisting of meringues - meringue, Pavlova, Macarons, Dacquoise, Floating Island - we can go on... Then the yolks immediately come to mind - respectively, all the variants of English, pastry creams, baked custards, quiches and clafoutis . But the role does not end there. Let's continue. Soufflés are unthinkable without the lifting power of eggs. Choux pastry. As strange as it may sound, choux pastry rises solely due to the steam in the oven, and the steam is generated from the liquid contained in the eggs. That's it in short. Further. All kinds of biscuits - rising due to the air contained in beaten eggs. For the sake of fairness, it should also be added that eggs are added to rich yeast baked goods; without eggs, desserts such as mousses and ice cream are impossible... If you think about how eggs help achieve a particular consistency in the above desserts, then, in my opinion, Of the variety of functions of an egg, three main ones should be distinguished. I want to talk about them. If you think about it, eggs are loved either for their air holding capacity(meringues, mousses, biscuits, soufflés), or for their coagulating (thickening) properties(creams, custards, ice cream...), or for high water content(choux pastry). Don't forget that egg yolk is a wonderful emulsifier - that is, it binds together unbound elements such as fat and liquid. We all immediately remember mayonnaise... But this is rather an additional bonus. Regarding confectionery we will talk about the three functions we most need - presence of water, coagulation of egg whites and aeration. First of all, eggs are structure-forming ingredients. What does it mean? Structure in baked goods is what holds its shape - what contains the proteins. When heated, egg whites begin to thicken and thus contribute to the hardening of desserts such as pastry cream, crème anglaise, etc. In fact, eggs are perhaps the only ingredient used in baking that is also a structure-forming ingredient (due to the protein they contain). and yolk proteins), and softening - due to the fats that egg yolk is rich in. It is precisely due to these fats that the yolk thickens more slowly than the white. The structuring ability of eggs is as follows: White>Whole Egg>Yolk. You can read in detail about what exactly affects the coagulation of egg proteins and how this happens. The next very important function of eggs (or rather egg whites) for us is the ability to form a large number of air bubbles when whipping. How does this happen? The same egg proteins play a role here. Under the influence of the whisk/mixer, the egg whites denature - that is, they move from their natural (spiral) state and form a dense shell around the air bubbles. The longer we beat the protein, the more the proteins are attracted to each other, squeezing the air bubbles. Air bubbles are, as we remember, gases (oxygen) that are exposed to heat - what do they do? - that's right, they are expanding! The softer, more elastic the protein walls, the more likely they are not to tear when heated in the oven. Thus, we need to clearly understand why we beat the whites. If in order to dry them in the oven and turn them into meringue, you need to beat for a long time, until “hard peaks” - since we do not want the meringue to “grow” in the oven. If we add them to the dough - biscuits, soufflé... - beat only until “soft peaks” - the protein “walls” must be elastic enough to stretch when the air expands under the influence of heat. And finally, the third function of eggs. Eggs contain a lot of water- up to 75% in the whole egg. As soon as we add eggs to the dough, we need to understand that along with this we add a good portion of water... That is, if we change the recipe and add more eggs, we need to remember that we need to reduce the content of other liquids by the same amount. When heated, the liquid contained in the eggs evaporates, which is also important for raising the dough (remember choux) - therefore, the more eggs in the dough, the “airier” the finished product will be, but at the same time drier, since, we remember, in The egg contains a generous portion of proteins... Here are, in my opinion, three main points that need to be taken into account when we use eggs in baking and when preparing desserts. And since eggs are practically the main ingredient here, it is very important to understand what happens to them under the influence of heat/beating, and how we can control these processes. If there are any “gaps”, I will be happy to answer your questions as best I can. My understanding of the “processes” is at the level of publicly available literature; in chemistry I was confidently given a four minus (if that))).

See you,

La Patissiere.

Information sources : Paula Figoni “How Baking Works”, Shirley O’Corriher “Bakewise”, Wayne Gisslen “The Professional baking”

In my old notes, I found a recipe for a yeast dough called “Air”, which at first glance combines the incompatible - yeast and soda. I rummaged through books and surfed the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditional. And therefore I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just fabulous!
It's with apples

I thought maybe it was just an accident, lucky? Yesterday I made the dough again and baked pies from it. The result exceeded all my expectations - the pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it comes together very quickly, literally in 30-40 minutes at room temperature and does not have a yeast or soda taste.

Yeast dough with the addition of soda "Air"

Will need
2 tbsp milk, 200 g margarine, 3 tbsp unflavored sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 tsp salt, 2 eggs + 1 egg for greasing, 1 kg 50 g - 1 kg 200 g flour or if for glasses (250 g), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, making the dough more airy and fluffy.
The amount of flour required for kneading the dough depends on the quality of the flour. Flour with a high gluten content is considered the best. For this reason, the recipe does not contain exact information about the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and stir everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, stir well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to your hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, knead the dough, cover again with film and set aside.
When everything is ready, you can start making pies,

As soon as they are ready, gently brush them with egg. And to make the pies more beautiful and shiny, brush them with egg again.
I really regret that I didn’t write earlier about the temperature conditions and because of this, not everyone’s pies turned out well, but better late than never
Bake the pies at 200 degrees for 15 - 20 minutes, until golden brown. Baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is done.

Any filling for pies is suitable. But with this dough I liked the non-sweet one more.

Because, to my taste, for sweet baking the dough should be more rich. But as you know, there are no comrades according to taste and color.
For the sake of experiment, I also baked some sweet ones,

so my sweet pies with raspberry jam didn’t sit too long, they were made on the same day.

I will be very glad if you like my dough - dear Mommies!
Happy tea drinking and happy baking!

P.S. I never add eggs to yeast dough, when I try this recipe I will do the same. I grease the baked goods with yolk, slightly diluted with water.

In our country, baking soda is quite rarely included in the recipe for yeast dough. For many theoretically trained specialists, the compatibility of yeast and soda causes at least bewilderment. Why add soda to sour yeast dough if it will be almost completely neutralized during the fermentation process and will not be able to affect the degree of looseness of the dough?

Practical cooks prefer not to delve into the intricacies of the processes of loosening the dough and simply add to the batch everything that is provided for in the recipe. They are not particularly concerned about the compatibility or incompatibility of biological and chemical disintegrants. Those who have mastered the technology of yeast dough with the addition of soda are, as a rule, very pleased with the results and claim that soda-yeast dough turns out amazingly tender and airy. So is it worth adding soda to yeast dough, and if so, then why? Let's try to understand this issue.

Baking soda is included in the recipes of not just yeast dough, but quite rich yeast dough containing a large amount of fat (margarine, butter, sour cream, etc.). In such a test, soda acts as a very effective emulsifier, allowing you to combine mutually insoluble components (fats and water) into a single stable system. Thanks to the emulsifying effect, it is possible to obtain an unusually fluffy and uniform dough structure. The crumb of products made from such dough is more finely porous and tender.

The second interesting “soda effect” is the direct effect of this substance on flour gluten. Under the influence of soda, wheat gluten becomes weaker and more extensible. Remember the original recipe for making lagman noodles. Wetting the pieces of dough with a soda solution helps to stretch them into thin and long noodles.

The effect of weakening gluten allows you to successfully use soda in recipes for making yeast pizza dough. The soda-yeast dough can be easily rolled out into a fairly thin layer that will not shrink during baking and will have a very delicate taste. Small additions of soda will help you easily roll out not only pizza base, but also any other flatbread.

Baking soda can also influence the properties of the water used to knead the dough. Under the influence of soda, hardness ions are bound and water is softened. Soft water makes gluten weaker. In addition, calcium and magnesium ions bound in carbonates become less available for yeast nutrition. As a result, yeast fermentation processes slow down. The organic acids gradually released during the fermentation process will destroy the carbonates and again convert calcium and magnesium into a soluble form, but this will take some time.

The ability of baking soda to neutralize acids is used in cases where it is necessary to prevent over-acidification of yeast dough. Adding 3-5 g of baking soda for each kg of flour allows you to ensure normal acidity of the yeast dough for a period of up to three or even six hours of excess fermentation.

The addition of baking soda increases the stability of yeast dough when stored in the refrigerator.

A well-known technique for producing yeast dough with a lamination effect using soda. To do this, the dough is rolled out into a layer 1.5-2 cm thick, sprinkled with a little soda, rolled into an envelope and rolled out again and sprinkled with soda. The operation is repeated approximately 3 times. Products made from dough prepared in this way acquire an unusual crumb structure.

The addition of baking soda to yeast dough for crackers makes it possible to ensure high fragility and good wetability of the finished products.

A small addition of soda to yeast dough masks the characteristic yeast smell.

When including soda in yeast dough, it is very important to follow the dosage recommended by the recipe. Excess baking soda gives baked goods a yellow tint and affects their taste.

Here are examples of recipes for yeast dough with the addition of baking soda.

Early ripening pastry:

Premium wheat flour - 2.5 kg (to obtain the dough of the desired consistency, you may need a little less flour)

Milk - 1 l

Margarine (for baking) - 500 g

Pressed yeast - 100 g

Granulated sugar - 100 g

Salt - 25 g

Eggs - 4 pcs

Baking soda - 10 g

Before kneading the dough, the yeast should be diluted in slightly warmed milk, and the soda should be mixed with flour.

All ingredients are mixed into a homogeneous soft dough, the container with the dough is covered with cling film and placed in a warm place to ferment for about 40 minutes.

The dough is well suited for making pies with any filling.

Pie dough:

Premium wheat flour - 600 g (the amount of flour is adjusted when kneading the dough)

Sour cream – 200 g

Large eggs - 3 pcs.

Margarine for baking - 150 g

Granulated sugar - 200 g

Pressed yeast - 60 g (or 20 g instant fast-acting)

Baking soda - 3 g

Vodka – 40 g

Pizza dough:

Premium wheat flour -1 kg

Eggs (medium) - 3 pcs.

Milk - 300 ml

Kefir - 200 ml

Pressed yeast - 30 g

Baking soda - 5 g

Salt - 10 g

Granulated sugar - 10 g

Butter - 60 g

First mix soda, salt and sugar with flour, and dissolve the yeast in slightly warmed milk. All ingredients are mixed into a smooth, homogeneous dough. The fermentation time for the dough is approximately 30 minutes. The dough can be stored for a day or more in the refrigerator.

• Sift the flour. If you want your baked goods to be light and airy, you need to sift the flour to enrich it with oxygen, remove unnecessary impurities and loosen it.
• Pour the liquid into the flour. If you want to avoid the appearance of lumps in the dough and to ensure that the mass is homogeneous, you need to gradually pour liquid into the container with flour and, at the same time, do not forget to stir.

Source: mustanceline.moy.su

• A little salt. Add a pinch of salt to the dough mixed with water and flour. You can also avoid the appearance of unwanted lumps.
• The yolks are added to the dough at the same time as the yeast.
• Beat the whites until foamy, before adding them to the dough. This will make your baked goods more voluminous and “lighter”.
• 25-32 0 C is the best temperature for the dough to rise.
• Tubes of pasta in the dough. Do you want the dough to rise evenly? Insert a few pasta tubes and leave for a while.

Source: testo-bistro.ru

• Egg whites with dough. The egg whites and dough should be mixed in from top to bottom and vice versa; regular circular movements will spoil the “airiness” of the baked goods.
• Yeast replacement. If you really want to make baked goods with yeast, but don’t have any on hand, this can be fixed. You can replace yeast with beer - half a glass, and slightly fermented sour cream - a glass.
• Room temperature of ingredients for dough - the key to the success of lush baking.
• So that it doesn't stick to your hands... It is necessary to lubricate your hands with vegetable oil so that the yeast dough stops sticking to your hands.
• Fat makes baked goods heavier. Try to maintain clear proportions. Excess fat makes the dough heavier and prevents it from baking.
• Excess sugar. Try to maintain clear proportions with sugar. In excess it slows down fermentation. When baking, the product is poorly baked inside, and the crust quickly begins to burn.