Lush and tasty dough for whitewash

Kitchen appliances and utensils:

• deep container for kneading dough;
• sieve;
• glass;
• kitchen scales;
• beaker;
• tablespoon;
• tea spoon;
• cling film;
• towel;
• capacity for raising the dough.

Ingredients

Step cooking

1. For the recipe, we need 650 g of warm liquid. You can take 400 ml of milk and 250 ml of water, as indicated in the list of ingredients, but if there is no milk, you can use only water. Both milk and water need to be heated to a temperature of 40-42 degrees. You can check with a food thermometer, or by dipping a finger in the liquid. Milk and water should be well warm, but not scorching.
   
2. Sift 1 kg of flour into a deep bowl. In the center we make a deepening and pour warm milk and half of the water there.
   
3. In the second half of the water, add 20 g of dry, quick-acting yeast and add 1 tbsp. l Sahara. Mix thoroughly and leave for a while until a fluffy foam cap is formed. Some manufacturers advise adding yeast directly to the dough, but before starting the batch it is better to check their quality. If the foamy cap does not rise, it means that the yeast is of poor quality, respectively, you can’t prepare the dough for them.
   
4. After the appearance of a lush foamy cap on yeast, we also pour them into the bowl with the rest of the ingredients. Add 1 tsp. salt and 6 tbsp. l odorless vegetable oil.
   
5. We begin to knead the dough. First, with a spoon or spatula, carefully pouring flour into the center of the bowl, and when the dough thickens to such an extent that stirring with a spoon becomes problematic, begin to knead with your hands. Next, lay on the work surface and knead another 5-10 minutes.
   
6. Lubricate the walls of a clean tank with vegetable oil and put the dough into it. The dough itself on top is also slightly greased with vegetable oil. Cover with cling film or bag, towel on top and leave in a warm place for about 1 hour, until the dough increases 3 times.
   
7. When the dough rises, put it on the work surface, after sprinkling it with a small amount of flour, and gently knead. This must be done very carefully so as not to disturb the airiness. Next, we divide the dough into pieces and proceed to the formation of the whites. About 1,650 g of dough is obtained from the indicated amount of ingredients.
   

Video recipe

In this video you will find detailed instructions for making yeast dough for whites. The author tells in detail what will be needed for this, and in what sequence to mix all the necessary ingredients. It also demonstrates how to check the quality of yeast and knead the finished dough.

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