Secrets of making yeast dough. The effect of adding butter and eggs to the dough Is it necessary to add eggs to yeast dough

• Sift the flour. If you want your baking to be certainly light and airy, the flour must be sifted to enrich it with oxygen, remove unnecessary impurities and loosen.
• Pour the liquid into the flour. If you want to avoid the appearance of lumps in the dough and so that the mass is homogeneous, you need to gradually pour liquid into the flour container 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 from water and flour, you can also avoid the appearance of unwanted lumps.
• The yolks are placed in the dough at the same time as the yeast.
• Whip egg whites before adding them to the batter. This will make your baked goods bigger 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

• Squirrels with dough. Proteins with dough must be mixed from top to bottom and vice versa, the usual circular movements will spoil the “airiness” of baking.
• Yeast replacement. If you really want to cook pastries with yeast, but they were not at hand, this can be fixed. You can replace the yeast with beer - half a glass, and a little fermented sour cream - a glass.
• Room temperature of dough ingredients - the key to the success of lush baking.
• To keep your hands from sticking... it is necessary to grease your hands with vegetable oil so that the yeast dough stops sticking to your hands.
• Fat makes baking harder. Try to keep clear proportions. Excess fat makes the dough heavier and prevents it from baking.
• Excess sugar. Try to keep 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.

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 they are perfectly beaten into meringues - and we know a lot of desserts consisting of meringues - meringue, Pavlova, Macarons, Dacquoise, Floating Island - you can continue ... Then the yolks immediately come to mind - respectively, all variants of English, confectionery 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 possibility of whipping to form a large number of air bubbles. How does this happen? Here the role is played by all the same egg proteins. 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” it will be finished product, but also drier, because, we remember, the egg contains a generous portion of proteins ... Here, in my opinion, are the three main points to consider 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 / 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”

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.

AT butter dough add eggs, butter and sugar. Liquids for sweet dough it will take less, but you need to put more yeast in it: because of the muffin, 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 methods of kneading 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 must be liquid: if you are preparing a simple dough for a kilogram of flour, you will need about 100 milliliters for dough 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 dough. 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 a plastic bag or in 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 bag and put in the freezer. Here it can lie up to 3 months.

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

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All of us - some constantly, some from time to time - indulge ourselves and loved ones with sweets - pastries and desserts. We follow the recipe or improvise based on familiar base ingredients. But, I think, most housewives do not think about why the same butter or eggs are in the dough, what is their specific functional purpose. Do you want to understand? Then read.

All the basic ingredients that are used in baking can be divided into the following categories:

• stabilizers,
• softeners,
• sweeteners,
• baking powder,
• flavor ingredients,
• Thickeners.

Many foods, such as eggs or butter, can serve more than one function. But more on that later.

Stabilizers

Foods containing protein (proteins) act as stabilizers. Due to the protein, the products retain their shape after being removed from the oven. Products in this category include flour, eggs and starches.

Flour contains a protein called gluten. It is especially important in the preparation of yeast baked goods. During kneading, gluten takes the form of long elastic threads that stretch well and do not tear. This allows the dough to retain gases that are released as a result of yeast fermentation and provides a porous, uniform structure. finished baking. The longer we knead the dough, the stronger the gluten strands become and the more stable the structure of the bread or rolls.

Starches are stabilizers due to their good absorbing properties. In a liquid medium, starch granules increase in volume, and during heat treatment they swell even more and build a stable structure. Starch in baking can be used both in almost pure form (potato and corn), and as part of some types of flour.

Egg protein is a stabilizing component in the preparation of various biscuits, souffles, meringues (meringue) and other dishes prepared by foaming liquid and semi-liquid products.

Softeners

These are the ingredients that make pastries tender and not dry. First of all, this includes cooking fats: butter and vegetable oils, lard(fat) and hydrogenated shortening (oil-fat mixture). During kneading and heat treatment, fat particles surround long gluten strands and shorten them (in fact, this is where the English name of such components comes from: shortening - from English and French short - short).

Not only fats have similar properties, but also products with a high fat content - cream, sour cream, full-fat milk, cream cheese, peanut butter, egg yolks.

By the way, the structure depends on how fat is introduced into the dough. finished product. If the fat is rubbed into dry ingredients (like here) or rolled into dough (like puff pastry) - pastries are obtained with a layered structure. If the fat is whipped with sugar until creamy, and then mixed with the rest of the ingredients, a finely porous cupcake structure is obtained.

Sweeteners

Everything is simple here: sugar, powdered sugar, sugar, corn and maple syrup, molasses or honey add to dishes sweet taste. But their functions are not limited to this. For example, sugar affects the texture of some cupcakes, and sugar syrup gives stability to the meringue texture, that is, in fact, it is also a stabilizer. In addition, sugar, syrups, and honey retain moisture in baked goods and prevent them from stale too quickly.

baking powder

As the name implies, the main function of such components is to create a loose texture due to the release of carbon dioxide as a result of a chemical and / or thermal reaction. As a result of the action of baking powder, small cavities (pores) are formed in the dough, which are fixed during further heat treatment. In cooking, there are three types of baking powder: chemical, organic and physical.

• Chemical leavening agents the most commonly used are baking soda and baking powder. I have a separate article about them on my blog, so I won’t write here anymore,.
• Organic baking powder- this is yeast (about them too) and sourdough, which operates on almost the same principle as yeast.
• physical baking powder is the steam that is released during heat treatment: it causes the voids already existing in the dough to expand. The preparation of biscuits and soufflés, as well as products made from puff pastry (for example, croissants) is based on this effect. In the latter case, steam penetrates between the dough layers and causes them to separate and rise.

flavor ingredients

Here the range of products is very wide - from vanilla to chocolate chips, nuts and fruit puree. On the properties of the dough - its structure, baking speed, etc. - the addition of certain flavoring components, as a rule, does not affect.

Thickeners

Thickeners are designed to give creams, sauces and puddings a thicker and more viscous consistency. Most often, eggs, gelatin and starchy foods are used for these purposes. Depending on the type and quantity of the ingredient, you can achieve different results - from light thickening to dense desserts like jelly.

The consistency of the finished product may depend not only on the amount and type of thickener, but also on how it is processed. For example, if you cook custard, stirring constantly, over direct heat (right on the burner), you will get a thick pouring sauce. If you cook it in a water bath without stirring, the sauce will turn out dense and will keep its shape well when cooled.

So, actually, thickeners:

• Starch. It is best used for those sauces, puddings and toppings for which translucency is essential. Before adding to a hot liquid, starch must first be diluted cold water– this avoids the formation of ugly lumps in the final product.
• Flour. Most commonly used for thickening custard. In many cases, such creams are further thickened with eggs. Before adding flour to the cream, again, to prevent the appearance of lumps, it is diluted into a gruel with a small amount of liquid.
• Eggs or yolks. They are used both on their own and in combination with other thickeners (for example, with flour). When cooked and stirred, egg proteins form a network structure that binds the liquid. The result is a smooth, thick texture, ideally wrapping around the convex side of the spoon.
• Gelatin. It gives products a light and at the same time stable texture. Sold in powder and sheet form. Before use, it is soaked in a cold liquid and then dissolved either by adding to a hot liquid and stirring, or by gently heating on a stove. The thickening properties of gelatin are lost when combined with fresh pineapple, kiwi fruit and papaya.