Products from this test turn out light, soft, "alive". You can use it for making pies, cakes, bread rolls with any filling. The dough will be able to cook even one who never before yeast dough didn't cook it always turns out. Fit the dough quickly in the indoor environment. But I sometimes knead the dough in the morning, put it in the fridge and leave for work, and in the evening - cooking and baking this dough. 3A the day the dough is perfectly vybrazhivaet, but not perkiset.
|Cooking time 90 minutes||Number of servings 800|
In a bowl pour the water and dissolve it in salt and sugar. 3атем add the yeast, egg and mix well.
In the flour RUB in the margarine.
To combine flour and yeast cocktail, and knead the dough. 3амешивать the dough 10 - 15 minutes!
The dough cover and leave at room temperature for 1 hour. 3A this time the dough will increase in volume 2 times. Do obmenka and leave the dough for another 30 minutes. Again the dough will increase in volume, obtinem and use it as directed.
For example, to cook pies with potatoes and mushrooms.
For the filling, I combined mashed potatoes with fried mushrooms and fried onions. The dough is divided in 50 grams and podkachala each piece of dough into a ball. Left for the binning for 5-7 minutes.
Then unrolled juicy, in the middle of each posted very filling - 30 gr.
Made pies and left them for proofing for about 10 minutes.
At this time, the heated vegetable oil. Once the oil is warmed up, fried it in patties.
Here such turned out pies