Kitchen appliances and utensils: large bowl, tablespoon and teaspoon, sieve, cling film or towel.
Ingredients
| Component | amount |
| Flour | about 650 g |
| Dry yeast | 1 incomplete Art. l |
| Sugar | 1 / 2-1 tsp |
| Salt | 1/2 tsp |
| Water | 2 stack |
Step cooking
At the preliminary stage, you need to sift the flour through a sieve to eliminate lumps or other impurities of a different kind. Next, you should follow this step-by-step procedure:
- In a large bowl, pour two glasses of slightly warm water. Measure out one incomplete tablespoon of dry yeast and pour them into a bowl.
- After measuring half a teaspoon, salt must be added to the rest of the ingredients in a bowl. Sugar is added to the container. Depending on the desired sweetness of the dough, it can be added from half to a whole spoon.
- It is necessary to thoroughly mix all the ingredients that are in the container, using a spoon or spatula. When the ingredients dissolve well, it's time to add flour. As a result, you need to get a soft dough, but not steep, which is not suitable for whites, as it becomes too hard after frying. It is best to pour the flour in portions, knead thoroughly and look at the consistency. You can always add, remove will not work.
- After all the flour has been added, and the dough is completely kneaded, you need to mold the mass into a circle. And then cover the container with cling film or a towel. The covered container must be set aside in a warm place, in a cold room the dough will either not rise, or will do so in a very long time. A room temperature of 23-25 degrees will be enough. In time, this process takes about one hour.
- After the designated period, the dough is completely ready for use. On its basis, you can make not only whites, but also various pies, pasties and other flour dishes prepared by roasting.
Did you know? It is not recommended to add margarine, butter or vegetable oil to the dough according to this recipe. Otherwise, it will absorb oil when frying from the pan.
Video recipe
The author’s video illustrates the whole process of preparing dough for whites on dry yeast with detailed comments. He will always come to the rescue if the step-by-step guide is not sufficiently detailed or clearly illuminates any point. In addition, you can watch the video before you start your own actions. Thus, there will be a general idea of what, how and in what sequence to be done in the future. Which ultimately will facilitate and simplify the task and reduce the chance of making a mistake.
The dough for whitewash on dry yeast will delight with a delicate and light texture. This result is ensured by the minimum of ingredients, the absence of any kind of oil, as well as a small percentage of flour in comparison with other types of dough. If desired, chebureks, pies or other bakery products can be made from it, which are prepared by roasting.
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