Kitchen appliances and utensils: 2 deep containers, kitchen scales, measuring cup, sieve, lid, cling film or towel, tablespoon, teaspoon, spatula.
Ingredients
| Wheat flour | 450 g |
| Dry, fast-acting yeast | 7 g |
| Milk whey | 200 ml |
| Chicken egg | 1 PC. |
| Sugar | 3 tbsp. l |
| Salt | 1 tsp |
| Vegetable oil | 40 g |
Step cooking
- In order to make the dough lush and airy, before starting the kneading, it is necessary to sift the flour. If time permits, you can even several times.
- In a deep bowl with sifted flour, add 7 g of dry, quick-acting yeast. Pay attention to the label, since not all dry yeast can be added directly to the flour. Some brands must first be diluted in a warm liquid (in our case, whey), add a little sugar from the total amount of ingredients and leave it warm for 5-10 minutes to activate the yeast. In the same way, you can check the quality of the yeast: if the yeast is of high quality, a fluffy froth will appear on the surface, and if there is very little foam or it does not appear at all, then it is better not to use such yeast, since the dough will not rise on them.
- Following the yeast pour into a bowl of flour 3 tbsp. l sugar, 1 tsp. salt and mix everything thoroughly.
- Then pour 200 ml of slightly warmed up serum. Please note, the serum must be necessarily warm, but not hot.
- Drive 1 egg. It also first needs to be removed from the refrigerator and allowed to warm to room temperature. Mix everything thoroughly.
- Add 40 g of vegetable oil and start kneading the dough. First, you can use a spoon or spatula for this, but when the dough is too thick, knead with your hands. When the dough has gathered in a lump, you can continue kneading on the work surface. It should be borne in mind that flour may need a little more or a little less than the specified amount. This is due to the fact that flour from different manufacturers may have different properties and contain more or less gluten.
- Put the finished dough in a clean container, pre-lubricating it with a small amount of vegetable oil. Then cover with a lid, cling film or a towel. Leave warm for 1-1.5 hours. You can leave the dough in the multicooker bowl at a temperature of 40 degrees. And also put in a slightly preheated oven.
- The finished dough needs to be slightly kneaded, but very carefully so as not to disturb the airiness. Then you can begin to form buns or pies.
Video recipe
In this video you will find detailed step-by-step instructions for preparing a magnificent serum yeast dough. The author clearly indicates in what proportions to mix all the ingredients. It also demonstrates how to knead the dough correctly.
So, now you know how to easily and quickly knead a delicious magnificent dough on whey, which is suitable for pies and rolls with different fillings. Have you already worked with yeast dough? Was serum added to it? How long has it been rising? Do you know any tricks of baking from yeast dough? Share your culinary secrets in the comments.
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