Description
Yes... today I will talk about yeast dough, and about an old, well familiar to everyone. You ask - why? Yes, the fact that on this test I heard, but didn't do... But there comes always the "first time". I was interested in the cookie recipe on a German cooking portal called "Sweet pretender" priglyanulsya I said to him... Bah! - Yes this is our "old" dough, which is known in wide circles of the population, like Dough - "VOGUED" or "Diver" or "Diver" or "Drowned"! Finally, as the "Khrushchev"... But I'm not prepared - had to do it. It was interesting... And baked cookies - generally catching my breath. America is not going to open, but simply will share their experience, maybe some things-squiggles someone handy!
Ingredients
-
Butter
150 g
-
Chicken egg
2 piece
-
Milk
75 ml
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Yeast
20 g
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Sugar
150 g
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Flour
300 g
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Salt
-
Vanilla
0.5 piece
-
Cheese
250 g
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Egg white
1 piece
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Mac
4 Tbsp
-
Orange zest
1 Tbsp
Cooking
Long I've wanted to try the dough, but somehow neither hands nor feet did not reach... And then direct the case has turned up... there were a lot of Ingredients, I was afraid that first time will not work... Calculations led him to a smaller test to make... This is my "home work" - notes, calculations, thoughts for recipe... quick Notes: *** in addition - Bucket - Cold water - Food plastic bag Clip *** Output - 36 biscuits (form "tree" and "bear") and 1 tart *** do Not scold - all the detail step-by-step!!!
Doing it this way: fresh yeast rubbed with flour (Not activated! Throw at me what you want, but with fresh yeast do it's always fresh yeast are active and do not require activation... not sex, I suppose...), then introduced the rest of the ingredients and vymenila until smooth. Here is the correction: when you are clearing out flour 450 g... but! but! took only 300 grams and the dough was just right... This inexplicable fact explain only the fact that the flour of Russian and German are very different in composition, namely the presence of gluten...
The dough was pretty dense, but very flexible and completely non-sticky... I kneaded it by hand, without adding flour. Put then in the bag and tightly semipol clip. A bucket filled to half or 2/3 volume of cold water, drop the package with the dough into the water... the recipe I had to wait about 1 hour until the dough will come out.
IT still FLOATS!!! I have it SURFACED, but after 3.5 hours. Well, I looked in the Internet, and that someone wants... and found a cookie recipe "Sweet Deceiver" from the same test (German site)...
Surfaced dough... this is what the dough VOGUED!!! a particularly well-developed porous structure, I said no... I Wonder what will happen next?!
The dough is cut into pieces (I have 3 for "firs", for "bears" and Tarta). Tart can't cook, but just more cookies to bake, but I found it interesting to test the dough into a pie... For filling chartovoy protein vzbit with sugar until resistant foam. Curd, zest and poppy once mixed, the protein enter in biscuit - light movements from the bottom-up...
Form I well oiled - it is very convenient to use wrapper for oil: oil remove and wrap (naturlich, that side where lay the butter) grate shape! Solid savings - and brush washing is not necessary... For the tart roll out the dough circle, put it into the form, pressing to the sides... need To tart poppy seed mixture - you can take a ready or steamed poppy and grind. Sweeten to taste...
Right now I do all BREAKPOINT - look what my form: the bottom of the glass and form a detachable... cool - tart is removed along with the bottom "flick of the wrist"! The bottom is like a dish of Tarta... yeah!
At first I baked the tart... *** I Want to note the following: the tarte dough was impressed with the "normal" test: crunchy, delicate, pleasant...
Then cookies... the dough Until it thinks "to Float or not to float?" then prepare the vanilla sugar: vanilla pod need to grind sugar into powdered sugar.
The dough is cut into pieces (I have 3 for "firs", for "bears" and Tarta). Roll out not very thin - about 3-4 mm... Cut out a "favorite" figures for cookies.
Christmas trees...
Bears...
Put cookies on protoni lined with baking paper.
About proofing I never found the words!!! None of the recipe... on their pillows left for proofing for 30-40 minutes in a warm place. Or maybe it was longer - the time not detected... Left in a warm kitchen until I saw that cookie came to life and began to rise... The hour heat the oven to 175°. Cookies... Oh, there is a special story... Them in the oven already inflated like balloons... Fluffy Christmas trees...
Pusateri bears... All the way through, as expected...
Gorgeous - delicate, airy, soft!!! Cookies take out and liberally sprinkle vanilla sugar, biscuits certainly should be still hot! You can even lightly shake so that the sugar was from all sides...
Cookies stored in a sealed box... or eat... I eat... soft - not stale at all!
Recommend... Cookies... cut... that is to say - bite!
When the box of cookies open, the aroma of vanilla - the head of the circle, and when you bite into it... Mmmm... a cloud in your mouth! "If it had not been winter..." - there would be no holiday. the holiday, my friend! Happiness to all!
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