|To test yeast (sourdough)|
|Dry yeast — 1 teaspoon with a slide|
|Warm water — 50 ml|
|For kneading the dough|
|Sugar — 2 tablespoons|
|Eggs — 2 pcs.|
|Salt — 1 teaspoon|
|Milk — 160-170 g|
|Margarine or vegetable oil — 80-85 g|
|Wheat flour — 500 g|
Lush and delicious yeast dough)
For kneading the dough
How to make Yeast dough
We take out the products from the refrigerator in advance and proceed to the preparation of yeast dough.
In a cup, mix yeast, warm water and a pinch of sugar. Mix the yeast well.
In another bowl, break two eggs at room temperature. Add two tablespoons of sugar. Beat thoroughly with either a whisk or a mixer.
Add a teaspoon of salt. Mix well. We weigh the required amount of margarine or vegetable oil. If you use margarine, then melt it a little.
Sift the flour into a separate bowl. Carefully transfer the yeast to the flour. Yeast should be lush, which means they are of good quality. We also add milk here. We transfer the mixture of eggs and sugar. Mix lightly. Last of all, add margarine or vegetable oil. Mix thoroughly.
A kitchen board or other surface is sprinkled with flour. We shift the dough and begin to knead. It should become soft and not stick to your hands at all. Transfer to a cup and cover with a towel, you can use cling film. We leave it on the table for 1.5 hours.
After a while, the dough is thoroughly kneaded again, collected into a ball. Dust lightly with flour, cover with a film or towel, set aside for 50 minutes.
If the dough is for pizza, then the second proofing is not needed. From the resulting dough, you can cook absolutely any pastry!