Description
Buns "Daugavina" also come from the USSR. Where aged technology standards. Such rolls is already on the website, I offer these rolls, only with different technology. Buns are just wonderful, weightless, with this butter - yogurt smell. They need an oven, sure.
Ingredients
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Flour
220 g
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Water
100 ml
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Yeast
2 g
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Opara
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Flour
300 g
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Sugar
60 g
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Butter
50 g
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Chicken egg
2 piece
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Salt
6 g
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Yeast
4 g
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Milk
100 ml
Cooking
The dough: sift the Flour, add the yeast, warm water, knead. Get a fairly stiff dough. The bowl, tighten the film, put for fermentation for 8 hours at a temperature of 28-30 degrees
Morning here is the dough, it has increased, all in puzyrechki and a very nice yogurt smell
Dough: sift the Flour, add the yeast, grind between your fingers. In the bowl of a mixer put the dough, all the ingredients for kneading except the butter. Knead 3 min on speed 1,for 3-4 minutes at maximum speed.
At the end of kneading add the soft butter. Knead the dough until smooth. The dough should be silky, pliant.
The dough is formed, podcating in a ball, put in a bowl greased with vegetable oil, put on fermentation for 1.5 hour
The dough after 30 minutes
Obmenka test 2 times with an interval of 30 minutes. By folding, as the Euro envelope that will allow you to obtain a more uniform and beautiful crumb that is folding improves the "mixing" of yeast and the existing air pockets in the dough and strengthen the gluten in the fermentation process
Here is the dough after 1, 5 hours.
Weigh the dough is divided into 12 parts, I got it for 74 gr. To form balls, to podcating,
Put on a greased with butter form. Top tighten podpylenny flour wrap
Proofing 1.5-2 hours. Focus on the temperature of the room. I have a proofing took an hour.
Bake in preheated oven to 180 gr.
. The cut
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