Basic recipe for butter dough. Loosening the dough. Baking powder Baking powder how to add flour for meat pies

Original message My_cook_book
Thank you! I'll try!

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 sunflower oil odorless, 2 teaspoons dry yeast, 1 teaspoon baking powder or 0.5 teaspoon soda, 2 tablespoons sugar, 1 teaspoon 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,

Once 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 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 crust. 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 pastries 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 they didn’t lie around, they were swept away on the same day.

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

Necessary preparations.

Grease the baking dish with softened butter or margarine using a brush. If necessary, you can sprinkle with flour or breadcrumbs. For a springform pan, only the bottom needs to be greased. After greasing the rectangular mold, line it with baking paper, then the product will be easier to remove from the mold.

Whisk butter or margarine until soft mass forms. It is best to remove the butter from the refrigerator in advance and leave it at room temperature. Then beat it using a mixer with whisk attachments at highest speed. Gradually stir in sugar.

Beat until you get an elastic, homogeneous mass.

Add sugar in portions to the fat and mix thoroughly (the addition of honey should also be gradual, portionwise).

Add eggs.

You cannot add all the eggs at once to the butter mixture mixed with sugar (honey), as they will not mix well. Each egg should be mixed for ≈ 1/2 min. Eggs should be removed from the refrigerator in advance: adding cold eggs may cause the dough to curdle, which, however, can be corrected by adding flour.

Mix flour with baking powder, sift through a sieve and mix.

If the recipe also calls for starch or cocoa powder, then they also need to be mixed into the flour (exception: marble cupcake). Sifting loosens the flour, making the baking powder more evenly distributed in it.

Whole grain flour is simply mixed with baking powder. Flour, mixed with baking powder and sifted through a sieve, is added in portions to the butter mixture at medium speed with a mixer. If the dough is too tight, you can add a little milk. As soon as flour (and, if necessary, milk) is added to the dough, it should not be stirred for long, otherwise the product will unevenly loosen (bubbles). Ready dough Mix at medium speed with a mixer.

Add so much milk that the dough barely comes off the spoon.

The amount of milk depends on the absorption capacity of the flour and the size of the eggs. The dough has the right consistency when it comes off the spoon with difficulty.

Mix nuts, chocolate or fruit into the dough. Such ingredients are mixed into the dough at the very end at medium speed and not for long. If mixed too long, the fruit can color the dough in an unattractive way.

Fill the prepared form with dough.

Fill the prepared form with the prepared dough to 2/3 of its volume and level it.

Baking butter dough.

Bake immediately after preparation and be sure to follow the directions in the recipe.

First let the baked cake in the capsule form stand for 10 minutes, and then transfer it to a wire rack. The base must be removed from the springform pan immediately.

Readiness test.

You need to insert a wooden stick into the center of the baked product. If the dough does not stick to it, then the pie is ready. After removing it from the oven, let it sit for 10 minutes and transfer it to a wire rack. The product must be carefully separated from the mold with a smooth side with a knife, and only then removed.

I wanted to bake tender pies, but don’t know which test to choose? Use the recipe for yeast dough with the addition of soda. The combination of seemingly incompatible ingredients leads to an amazing result - fabulous tender dough for pies.

Not all baking masters trust the combination of soda and yeast in pie dough, but in vain.

About yeast dough with soda

1. This dough rises fairly quickly (about 40 minutes at room temperature), and products from it are obtained without an unpleasant yeast odor or soda taste.

2. In rich yeast doughs with a lot of fat, soda allows the fats to combine with water into a stable system. Therefore, the dough comes out with an unusually fluffy, homogeneous structure. Pies made from this dough are always tender and finely porous.

3. With the help of soda, the gluten in the yeast dough is weakened, which allows you to roll out the cakes thinly enough without fear of getting hard baked goods. Baking soda also softens the water in the dough, which also affects the gluten and gives baked goods a delicate texture.

4. Adding baking soda helps neutralize acids. This is used to avoid over-acidification of yeast dough if it is necessary to store it beyond the standard fermentation time.

5. By adding baking soda to yeast dough, you can stabilize its storage in the refrigerator.

6. If you decide to prepare yeast dough with soda, you must remember that you need to follow the dosage very carefully. Do not try to add more soda to the dough than is prescribed in the recipe. If there is an excess of soda, the taste of the pies will deteriorate and they will acquire an unsightly yellow tint.

7. But if the standards are followed, the dough will always be successful, and the pies will be tender and fluffy.

Recipe for tender yeast dough with soda

You will need:
- milk – 2 glasses
- margarine – 200 g
- refined vegetable oil – 3 tbsp. spoons
- dry yeast – 2 teaspoons
- soda – ½ teaspoon (or 1 teaspoon baking powder)
- sugar – 2 tbsp. spoons
- salt – 1 teaspoon
- eggs – 2 pcs. + 1 pc. for lubrication
- flour – 6.5-7.5 cups

Cooking process

1. Dissolve yeast in warm milk, mix with eggs, salt, sugar, melted warm margarine and mix the mixture.

2. Sift the flour. Mix unslaked soda or baking powder into half the flour and pour into the liquid butter mass.

3. Add 2 tbsp. spoons vegetable oil and gradually add the remaining flour, kneading the dough.

Why and how the dough, when baked, turns into an airy sweet pastry, delighting delicate taste and soft consistency? The whole point, it turns out, is in the magic air bubbles, thanks to which confectionery become very light and spongy. What is needed for the presence of small “balloons” in baked goods? Just remember to add baking powder to the dough when kneading, and success is guaranteed! Is it possible to replace baking powder with yeast or other special mixtures? You will find the answer to this and other questions in this article.

How and what can be replaced Homemade method of preparing powder

In the absence of this component, other mixtures with similar properties can be used. How and what can you replace baking powder with? Let's first figure out what the secret of action is. Its composition is quite simple. The magic dry mixture consists of three components: soda, acid (there are usually several types of them in imported powders) and ordinary wheat flour. When kneading the dough, when wet, they react with each other and carbon dioxide is released. As a result, for example, the pie mass becomes saturated with the formed air bubbles.

Try making a similar mixture at home. To obtain a serving equal to one packet of store-bought baking powder, mix 1 partial teaspoon. sifted flour, ½ tsp. dry and ¼ part regular tsp. crystalline citric acid. A prerequisite is to use all components in dry form, otherwise the bubble reaction will occur prematurely.

To obtain fluffy baked goods, during what stage of work and what can you replace baking powder with? Different options for “effervescent” mixtures

Another way to make homemade baking powder is what is called baking soda. What can you mix it with? Use any liquid acidic medium. Most often, the role of “pop” is prepared in normal proportions. 9% ready-made solutions or essence diluted with water (prepared immediately before kneading the dough) are suitable. To do this, take 1 tsp. acetic acid and 20 tsp. boiled cold water. The resulting solution is 6% vinegar in concentration and can be used for mixing with soda.

Another possible type of acid is freshly squeezed lemon juice. Always carry out quenching at the end of preparing the dough. For this, for example, 1 tsp without a slide. soda placed in a saucer, pour 1 regular tbsp. vinegar or the same volume lemon juice. Immediately add the foaming mass into the dough at the last stage of kneading to maintain the maximum possible airiness and lightness.

How can you replace baking powder: using yeast

In the absence of baking powder, many housewives very often completely change the recipe. What to do if there is no baking powder? What can replace it with and in what quantity? To obtain an airy filler for the kneaded mass, you can use dry or wet yeast. The first ones are much more convenient to use. They act faster and are very practical to use. Usually they are pre-mixed with a small amount of flour, and then added to the dough. Another option for using them is to soak them in liquid according to the recipe (water, milk or kefir) for a while to swell. Wet yeast in the form of briquettes is not so convenient. Firstly, it is difficult to accurately determine the required mass. Secondly, the baking time will increase significantly. Despite all the disadvantages when replacing baking powder with yeast, there is one huge plus - the kneaded dough turns out to be unusually airy, and the finished products are fluffy and tasty!