Why don't they put eggs in yeast dough. The effect of adding butter and eggs to the dough. The steam method is suitable

A wide variety of products are baked from yeast dough: large pies, various pies, pies, 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. The yeast used in dough kneading ferments the sugary substances contained in the flour, decomposing them into carbon dioxide and alcohol. Carbon dioxide, which is formed in the dough in the form of bubbles, raises and loosens it.

Among the huge variety of dough, both in terms of recipes and manufacturing technology, there is one that is distinguished by versatility, economy and relative speed of manufacture. This recipe will be referred to as the main recipe.

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 (at the tip of a knife);
• 700-800 g flour.

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

Milk and dairy products (spoiled 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, instead of water, it is desirable to use fermented milk products.

Fats provide dough plasticity, give finished products a special flavor, prevent their staleness. In the dough intended for the manufacture of snack pies (with fish, meat, mushrooms), you can enter chicken, pork and other fats. To keep the cake fresh longer, vegetable oil is added to the dough.

The rate of fats introduced into the dough provided for by the recipe should not be exceeded, since excess fat makes it difficult for yeast to work, as a result of which loosening of the dough decreases or completely stops, while the ability of flour proteins to swell is limited, the dough becomes torn, difficult to form, and the finished product is tasteless.

flour for pies (as well as for all baked goods, with the exception of gingerbread and some others), only wheat premium. Before preparing the dough, the flour must be sifted.

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

Yeast dough preparation

batch

Yeast dough is kneaded in two ways: sponge and non-dough.

sponge method

sponge method- more ancient. It includes two stages: preparation and fermentation of sourdough; dough preparation and fermentation. Dough is made from flour (half the norm), water (milk) and yeast. When, after rapid fermentation (after about 3-4 hours), the dough begins to settle, baking (sugar, fats), as well as the remaining flour, is added to it and the dough is kneaded. The dough is placed for 1.5-2 hours in a warm place for fermentation. During this time, he is beaten twice. After that, the dough is cut, allowed to stand and, finally, the products are baked. Due to the duration of dough preparation, the sponge method is almost never used in modern technology. The safer method is less time-consuming and more economical.

Safe way

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

Take half of the flour provided by the recipe and sift it (gradually, in parts) through a sieve into a pot (pan) with melted margarine. Sifting flour at the time of kneading dough contributes to its enrichment with atmospheric oxygen, as a result of which the dough becomes lush and light. Carefully pour the prepared yeast into the sifted flour, gently mixing it with the flour. At the same time, yeast should not come into contact with melted margarine, otherwise their activity will decrease.

Continuing to knead the dough with your right hand, with your left hand gradually add all the flour provided for in the recipe, sifting it through a sieve. To knead the dough, use a spoon or wooden spatula. Rotation during kneading is carried out in one direction, which is due to complex physico-chemical processes occurring in the dough. When rotating in one direction, the swelling of the flour proteins and the strengthening of the resulting gluten threads (bonds) are ensured, which contributes to obtaining the dough of the required viscosity and sufficient elasticity. Products from such a test are of high quality.

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

Fermentation

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

Warm-up

During the fermentation of the dough, bubbles of carbon dioxide are formed, contributing to its loosening. However, too much carbon dioxide slows down the fermentation process. Therefore, the dough must be periodically freed from the accumulating gas and enriched with atmospheric oxygen. To this end, as the dough rises, it is kneaded and crushed. The first punching is carried out 1-1.5 hours after the start of fermentation, the second - 1-1.5 hours after the first punching.

Molding

Immediately after the second kneading, the dough is laid out on the molding table. The dough should be elastic, elastic, soft, pliable. It shouldn't stick to your hands. Before laying out the dough, dust the table with flour. To prevent the dough from sticking to the table during rolling, it is periodically "lifted onto a ruler". To do this, take the usual 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 pass it under a layer of dough. Then it will not stick to the table, will not tear, it will be easier to roll it out. The surface of the dough should not be too floury, so you need to file the surface of the table with flour very sparingly. When making products from yeast dough, drafts in the kitchen should be avoided.

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 a variety of fillings in combination with different ways molding and gives the variety of baked products that the hospitable Russian table has always been famous for.

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

Yeast dough (2nd option)

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

Melt butter or margarine, remove from heat, cool slightly, add eggs, salt, mix everything thoroughly. Then add flour, pour yeast on top of it, dissolved in a small amount of milk or water, and knead a homogeneous dough. Pour 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, add 1/2 cup of fine sugar or powdered sugar to the dough. Then knead the dough and form the cake immediately.
After giving the cake time for proofing, bake it at a temperature of 180-200 ° C.

Yeast dough (3rd option)

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

Melt the butter, remove from heat, cool slightly, add sour cream, eggs, salt, sugar, mix, add flour, pour fresh yeast dissolved in milk (1/2 cup) and knead the dough. At the end of the dough kneading, 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 (thin) flour
• 200 g butter
• 200 g sour cream
• 1-2 eggs
• 2 tablespoons of sugar
• 1 teaspoon salt
• 50 g fresh yeast.

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

The dough should be light, semi-liquid, greasy, similar in consistency to thick sour cream. Cover the dough with a towel and refrigerate. When after 40 minutes the dough rises, it can be cut for pies, pies, rolls, using all kinds of fillings.
Pies baked from this dough are tender, with a soft crust, and do not get stale.

1. To yeast dough during rolling and molding it did not stick to the table, you need to periodically dust the table (board) with flour and “lift” the dough onto a ruler. To do this, under the dough layer, from time to time you need to advance a thin wooden ruler with a fading edge and move the ruler under the dough layer up and down.
2. It is better to prepare a large portion of yeast dough at a time. Then the dough is better fermented: after all, there is a lot of it, and it warms itself. All biochemical processes are more complete, there is a place and time for acceleration ("gaining altitude"), and pies made from such dough are tastier and more aromatic. If there is not enough dough, the process is not at full strength, it is scarce, and the cake will turn out to be not fragrant and tasty enough. Perhaps that is why it is customary to bake many pies at once. How to know? Maybe it was from the pies that Russian hospitality came from ?!
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. From the components according to the main recipe, approximately 1.8-2 kg of yeast dough is obtained. You can make two or three pies out of 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 its preparation, even if the flour was sifted shortly before use. Then the dough will turn out lush, 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 protein, make the yeast dough hard and hard, and in addition, accelerate the staleness of the product.
6. It is better to cook the dough in a large ceramic pot, because ceramics retain heat reliably and for a long time.
7. In the room where the yeast dough stands (wanders), windows or vents should not be opened: the 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”.

The information is taken from the book “Secrets of the home confectioner” by L. Lyakhovskaya

We talk about what kind of yeast dough is, how to properly knead and store it, whether it is possible to use less yeast and what temperature the liquid should be.

Types of yeast dough

Yeast dough is simple(uncomfortable) and rich.

The composition of the simple test only three ingredients are included: flour, liquid (water or milk), yeast. 10 grams of dry yeast or 20-25 grams of fresh yeast are usually put per kilogram of flour.

Eggs, butter and sugar are added to the pastry. You will need less liquid for pastry dough, but you need to put more yeast in it: because of the pastry, it will rise more slowly.

Compare:

• in a dough of 1 cup flour, 0.5 cup water and 0.5 tablespoon of sugar, put 3 grams of dry yeast.
• in a dough of 1 cup flour, ¼ cup water, 1.5 tablespoons of sugar, 2 tablespoons of butter and 1 egg, you need to put 5 grams of yeast already.

We are already: if you put in more yeast than the recipe calls for, the dough will rise badly, and the pastries will get an unpleasant taste. Therefore, it is important to follow recipes, especially if you are a novice cook.

How to knead the dough

There are 2 ways to knead yeast dough.

Spongy

This is a method in which dough is added to the dough - a mixture of yeast, warm liquid and sugar or flour. The dough should be liquid: if you are preparing a simple dough for a kilogram of flour, for dough you will need about 100 milliliters of warm water or milk, 10 grams of dry yeast and a teaspoon of sugar or flour.

The dough should be covered with a towel and left in a warm place. If the yeast is fresh, then after about 15-20 minutes foam will appear on the dough: fresh yeast, the higher the cap. After the dough is ready, you can mix it with the rest of the ingredients and knead the dough. By the way, this dough is kneaded faster.

The steam method is suitable:

• for a sweet pastry
• if you do not have time to wait for the dough to rise: with dough, it rises in about 2 hours
• if you want to check the freshness of your yeast.

Safe

With this method, the yeast is added directly to the flour. You can do this in 2 ways:

• sift the flour, add yeast, sugar (if necessary), liquid to it and knead the dough.
• yeast dissolved in warm liquid and a little sugar are added to the mixed flour, salt and sugar (if necessary).

What are the features of this method?

• dough rises about 3-4 hours
• it takes longer to knead the dough than kneaded dough
• if the yeast is not fresh, you will find out too late and the baked goods will be ruined.

Temperature of water or milk

Usually the dough is kneaded with warm liquid: it activates the yeast faster, which means that the dough will rise faster. If the water or milk is too hot, the yeast will die.

What about cold water? American baker Peter Reinhart, who has written several books on baking, claims that the best yeast dough is made with cold liquid. True, this method of kneading the dough is not for those who are in a hurry: the dough will fit in the refrigerator for two days.

According to Reinhart, such pastries will turn out more fragrant and tasty, and the crust will be golden and crispy.

Is it possible to reduce the amount of yeast

Some modern chefs, such as Reinhart, prepare the dough with less yeast, but with a long proofing.

Why? The point is in the chemical processes that occur in the test. If you take 6 grams of yeast per 1 kilogram of flour (instead of 10 grams) and do not put it in a warm place, then it will be suitable for 15 hours. All processes associated with yeast will occur more slowly, in more “calm” conditions.

Fans of yeast dough note that such pastries retain freshness longer, they are tastier and more beautiful.

How to knead the dough

To make the pastries tasty and airy, the dough needs to be kneaded properly - it takes about 10 minutes. It should become elastic, pliable, and the resulting air bubbles will burst and squeak during kneading.

How to determine if the dough is enough to knead? Try to stretch it: it should not tear. This is a popular light test among bakers - they say if you stretch the dough so that light from the window can be seen through it, then the dough is ready.

After that, the dough can be sent to infuse, and then gently knead it - this is necessary so that large air bubbles break into small ones. So the dough will turn out more uniform and fluffy. After this, the test needs to rest a little more, about 15-20 minutes.

Can the dough be stored in the refrigerator

If you have extra dough left or plans have changed, then the dough needs to be removed in the refrigerator. It will rise there too, therefore, so that it does not peroxide, you need to do this:

• once again knead the dough well and roll it into a tight ball
• put in plastic bag or into a bowl that needs to be tightened with cling film
• store in the refrigerator for a day

Then the dough needs to be pulled out, kneaded again and left in a warm place so that it rises.

How to freeze yeast dough

Knead the dough well, give it a flat shape, wrap it properly in cling film or a bag and put it in the freezer. Here it can lie up to 3 months.

Defrost such a dough without unfolding, at room temperature. Then knead and leave to rise in a warm place.

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Well, let's talk about eggs, shall we? I would like to talk about the role eggs play. in the confectionery business... The general points from the series - the composition of the egg, weight, etc. have been covered in sufficient detail in previous posts, so I will propose to go straight to the point. And here's where I want to start. If you immediately offhand 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 - meringues, Pavlova, Macarons, Dacquoise, Floating Island - you can continue ... Then the yolks immediately come to mind - respectively, all options for English, pastry creams, baked custards, quiches and clafoutis . But the role doesn't end there. Let's continue. Soufflés are inconceivable without the lifting power of the eggs. Choux pastry. As strange as it may sound, choux pastry rises solely from the steam in the oven, and the steam is generated from the liquid contained in the eggs. This is in short. Further. All kinds of biscuits - rising due to the air contained in beaten eggs. For the sake of fairness, you must also add that eggs are added to butter yeast baking, desserts such as mousses and ice cream are impossible without eggs ... If you think about how eggs help to achieve one or another consistency in the above desserts, then, in my opinion, three main ones should be distinguished from the whole variety of egg functions. I want to talk about them. Come to think of it, eggs are loved either for their air holding capacity(meringues, mousses, biscuits, souffle), or for their coagulating (thickening) properties(creams, custards, ice cream…), or for high water content(custard dough). Don't forget that egg yolk is a wonderful emulsifier - that is, it binds together non-binding elements such as fat and fluid. We all immediately remember mayonnaise ... But this is rather an additional bonus. With regards to confectionery Let's talk about the three most necessary functions for us - presence of water, coagulation of egg proteins and aeration. First, eggs are structure-forming ingredients. What does it mean? Structure in baked goods is what holds the shape - what contains the proteins. Egg proteins begin to thicken when heated and thus help to harden desserts such as confectionery cream, English cream, etc. In fact, eggs are perhaps the only ingredient used in baking that is also structure-forming (due to the proteins contained in and yolk proteins), and emollient - 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 protein. The structuring ability of eggs is as follows: Protein > Whole egg > Yolk. About what exactly affects the coagulation of egg proteins and how it happens, you can read in sufficient detail. The next very important function of eggs (even rather egg whites) for us is the ability to form a large number of air bubbles when whipping. How does this happen? Here the same egg proteins play a role. Under the influence of a whisk / mixer, egg proteins denature - that is, they pass from their natural (spiral) state and form a dense shell around the air bubbles. The longer we beat the protein, the stronger the proteins are attracted to each other, squeezing the air bubbles. Air bubbles are, as we remember, gases (oxygen) that, under the influence of heat, what do they do? That's right, expanding! The softer, more elastic the protein walls, the more likely they will not tear when heated in the oven. Thus, you need to clearly understand why we beat the proteins. If in order to dry them in the oven and turn them into meringues - you need to beat for a long time, until “hard peaks” - since we do not need the meringues to “grow” in the oven. If we add them to the dough - biscuits, soufflés ... - beat only to "soft peaks" - the protein "walls" should 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 at the same time we add a good portion of water ... That is, if we change the recipe and add more eggs, we must 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 the custard) - therefore, the more eggs in the dough, the “airier” the finished product will be, but at the same time drier, because, we remember, in the egg has a generous serving of protein... Here are, in my opinion, the three main points to consider when we use eggs in baking and in the preparation of 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 / whipping, and how we can control these processes. If there are "gaps", I will be happy to answer questions - as best I can. My understanding of “processes” is at the level of public literature, in chemistry I was confident with four minus (if anything))).

See you,

La Patissiere.

Sources of information : Paula Figoni “How Baking Works”, Shirley O’Corriher “Bakewise”, Wayne Gisslen “The Professional baking”

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

By simply mixing a few eggs and a moderate amount of butter into the dough, we get a roll with a soft crust and a moist yellow crumb. The more eggs and butter you add, the more pronounced these characteristics will be. The classic brioche, which has a higher proportion of eggs and butter than any other bread, has an incomparable golden and soft texture.

Like any other, the dough with eggs and butter is quite suitable for subsequent changes. By adding a little more flour when kneading, we get a rather steep dough that can be rolled out, cut into various shapes from it, put them on top of each other, forming complex structures. Butter dough is an excellent basis for aromatic additives. The bread combines both of these options: bright yellow dough flavored with saffron, with additions of raisins and almonds, cut into circles of various sizes; stacked on top of each other, they form a complex multi-layered loaf. Butter dough is perfectly used for stuffed products; they can be spicy fillings, such as cervelat wrapped in strips of brioche dough, or sweet, like a mixture of nuts and fruits sandwiched in brioche dough in a Viennese kugel chopfe.

Striking 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, as a result, exquisite airy layers are formed during baking. So yeasty puff pastry often cut into pieces of various shapes - small or large, simple or complicated - they are often wrapped with sweet or savory fillings, resulting in delicious breakfast or coffee breads, commonly known as Danish pastries.

Relatively small amount of butter and egg white also change the texture of the bread. Bagels - small buns shaped like a ring - are prepared from such a test. After a little proofing, the dough is boiled for a few seconds in boiling water, then baked, resulting in bagels with a viscous texture and no hard crust.

Consider the example of preparing a simple cake in the form of a ring of dough with butter and eggs.

By adding eggs and butter to the basic yeast dough, we get 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 this ring or braid.

A large amount of fat in the dough can act as a barrier to the interaction of flour and yeast and slow down the fermentation process. In order for the yeast to do its job without hindrance, the dough needs to 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 portion of flour; steam 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 out more carefully. And to prevent the butter from melting from the heat of your palms, which makes 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 begin to melt, keep the dough in the refrigerator for 30 minutes, and then continue to beat it until it becomes smooth and elastic.

After the dough has risen and been beaten 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. Thus, the ball is easily stretched into a ring.