Fast dough - yeast, sand, puff, non -exposed, simple, sweet: 6 wonderful recipes. How to knead the fast -cooking dough: Rules, culinary tips

Every good mistress wants her pastries to please loved ones and at the same time not to spend a lot of time on cooking. To do this, you can use a quick -cook dough.

Owning the technique for the preparation of the main types of fast dough, it will not be difficult for you to cook fragrant pastries at home. All varieties of the dough are divided into yeast and non -annoy. Each dough has its own composition and cooking technology.

Important rules and culinary tips for preparing the fast dough of yeast, sand, puff, non -exposure, simple, sweet

• Before cooking Quickdough You need to create a comfortable temperature in the room. Exclude drafts and save heat. Cold components slow down the dough. But too heated the basis for dough can provoke the death of yeast.
• Ready quick yeast dough Cover with a breathable cloth. A dense shutter will not allow the volume to increase properly.
• Sifted flour helps the test to breathe. It must be added gradually so as not to score the workpiece.
• The finished dough should not stick to the hands.
• The best characteristics are yeast dough, mixed in two stages. First, liquid academic is prepared. After some time, the rest of the ingredients intervene.
• The yeast dough is suitable for pies, buns, cakes.
• With a lack of time, you can make a quick dough without dough. This method is much faster.
• Unsopalist dough They are kneaded for pizza, pancakes, donuts and other products.
• Quality fast sand dough Depends on the fat used. To get a delicious final product, it is better to use good butter. The ingredients for kneading the dough must be pre -cooled.
• The dough should be kneaded quickly so that the oil does not melt and does not affect the elasticity of the workpiece. The baby can be ground with your hands or chopped with a knife. Manual mixing will provide uniform distribution of ingredients.
• It is recommended to replace the eggs with yolks. This content will give the sand test additional frustration.
• Before cooking products, the dough should rest in the refrigerator for half an hour. It is necessary to form the shape of the ball and wrap it with a film.
• To evenly distribute the dough in shape, instead of rolling a rolling pin, prefer a manual method.
• The optimal thickness of the sand blange is 5-7 mm. Such a dough is evenly baked and does not dry out.
• Sanding dough is ideal for baking cookies, pies with open filling, tartlets.
• Quick puff pastry It is used for any baking. With it you can cook both meat pies and sweet cakes.
• When preparing puff pastry, you need to take into account several important points.
• Adding salt, acetic and citric acid gives the puff pastry the elasticity. Excessive adding such ingredients will make the dough too dense.
• Kneading quick test In milk, increases taste, but worsens its elasticity.

So that when working with the dough, tears are not formed, a cold butter is used, and not frozen.

• The multi -layer of the test is formed due to the number of rolling. Adjust a uniform load when rolling over the entire area of \u200b\u200bthe dough. Work with a rolling pin in one direction, not moving from the dough to the countertop.
• On products made of puff pastry, you need to make several notches. They will serve as a way out for excess moisture.
• The optimal baking temperature is over 200 degrees. At low temperatures, the layers will not be able to fully rise.
• Culinary action quick  non -exposure dough It occurs due to a baking powder or baking soda. Depending on the variety of baking, sour cream, kefir or butter is included in the composition.
• It is advisable to add flour in sifted form. The gradual joining of flour to liquid ingredients simplifies the processing process. Before moving to working with fast dough, give him time to get out.
• To prepare dumplings or dumplings is prepared simple fast dough On the water. The liquid is pre -cooled in the refrigerator.
• Oil is used by a refined smell.
• The win -win ratio of water and flour 1 to 3.
• If you need to quickly cook cookies for tea, then it is best to knead simple sweet dough. You will take 10-15 minutes on the batch and the final result will not disappoint. The dough is very quickly prepared and suitable for freezing.
• It is better to prepare a sweet dough for rolls and buns based on kefir or sour cream.
• For sweet fried pies, add simple warm water instead of milk.

How to knead, make a quick yeast dough correctly: recipe

To knead the yeast dough for a quick preparation, you will need:

• Dry yeast - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Flour-500-600 g (3.5-4 cups)
• Milk (water) - 1 cup
• Sunflower oil-80 ml (4-4.5 tbsp)
• Salt - 0.5 tsp.

Phased kneading:

1. To prepare dough in a glass of warm milk, stir the yeast, sugar and 2-3 tablespoons of flour. We leave the ingredients for 15 minutes at rest.
2. We attach vegetable oil and salt.
3. Gradually we rush the sifted flour and knead the workpiece until it stops sticking to your hands. We provide the test in the warmth for another 15 minutes.
4. Yeast fast dough It should increase by 1.5 times. The workpiece is designed for a baking sheet of pies or pampushki.

Video: Super fast yeast dough

Fast sand dough: recipe

To knead the sandstone of the quick cooking will need:

• Butter-1 pack (220-250 gr)
• Chicken egg - 1 pc.
• Baking powder - 1 tbsp. l. (without top)
• Sugar - 120 g (slightly more than half a glass)
• Flour - 0.5 kg (3 glasses with a small hill)

Phased kneading:

1. Grind cold oil into the chips.
2. Add sifted flour and baking powder. Cross your hands with oil crumbs.
3. Pull the egg with sugar and attach to the rest of the ingredients. Knead a homogeneous dough.
4. Universal sand fast dough Wrap in the film and place in the refrigerator for 30 minutes.

Video: Band of sand dough recipe

Quick puff pastry: recipe

Forpuff -up dough for a quick preparation will need:

• Water - 1 cup
• Chicken egg - 1 pc.
• Sunflower oil - 1 tbsp. l.
• Sugar - 25 g (1 tbsp. Spoon with a hill)
• Butter-1 pack (220-250 gr)
• Flour-3-4 glasses
• Apple vinegar - 1 tbsp. l.

Phased kneading:

1. In warm water, dissolve salt and sugar.
2. Beat the egg with a fork and combine with water. Add vinegar and mix well.
3. Pour the water into a deep bowl and with constant stirring to begin to sift the flour.
4. Adjust the amount of flour for puff pastry depending on the density of the workpiece. The dough should find an elastic and soft structure. Divide it into 4 identical pieces.
5. We divide a pack of oil into 4 parts and leave at room temperature.
6. Part quick test rolled out in the form of a rectangle. A quarter of soft butter is distributed with a thin layer over the surface of the layer.
7. Lubricate the wooden rocking with vegetable oil and begin to wind the dough in width.
8. The wound the dough is cut along the length of the rolling pin and removed from the holder. We fold the oil layer according to the principle of the book, wrap it with a film and send to the refrigerator shelf.
9. A similar procedure is carried out with the remaining parts of the dough. Excess dough can be frozen.

Video: Recipe for fast puff pastry

Quick non -cheerful dough: recipe

To knead a fast -legged dough for a quick preparation, you will need:

• 1.5 cups of kefir
• 0.5 kg of flour (3 glasses with a small slide)
• 1 egg yolk
• 40 ml of sunflower oil (2-2.5 tbsp)
• 1 tbsp. l. sugar sand
• ½ tsp. soda
• 1 tsp. Salt

Phased kneading:

1. In in -depth container, mix kefir with soda. Salt and mix. Give time to the products to react.
2. Mix sugar with yolk, attach to kefir.
3. Melt the butter in the microwave and add to the rest of the components. Mix until smooth.
4. We cross the flour and knead the non -annoyed dough. We leave it for a while at rest, give it the opportunity to relax and get out. The correctly involved workpiece should be elastic and not pestering the hands.
5. Baking on such fire -free fast test will have an air and soft structure.

Quick simple dough: recipe

To knead a simple fast -cooking dough will be needed:

• 0.5 kg of flour (3 glasses with a small slide)
• 2 chicken eggs
• 200 ml of cold water (1 cup)
• 1 tbsp. l. lean oil
• 0.5 tsp. Salt

Phased kneading:

1. Break the eggs into cold water and mix well with the fork. Slide.
2. Sut the flour on the working surface and form a recess in the center of the embankment. Pour the egg mixture there and gradually begin to intervene flour.
3. Add vegetable oil to the sticky dough. Continue to mix until you get a homogeneous blank.
4. A ball from quick test Place in the refrigerator for half an hour.

Video: Recipe for fast non -freezing dough

Quick sweet dough: recipe

To knead the sweet dough for a quick cooking will need:

• 1 cup of flour
• 1 glass of milk
• 1 tbsp. l. Sahara
• 2 chicken eggs
• 30 ml of vegetable oil (1.5 tbsp. Spoons)
• a pinch of salt

Phased kneading:

1. Place the sifted flour on a flat surface for kneading.
2. Make a recess and pour milk at room temperature into it. Break the eggs and pour vegetable oil.
3. Gradually begin to mix liquid ingredients with flour in a circle. As a result, an elastic billet of fast dough should be obtained. You can immediately go to culinary products.

Video: PUPA dough in a quarter of an hour