How to make a non -external dough for pies, pies, buns, layers, for pizza, bread: the best recipes. How to make a leisure -free dough of lean, custard, puff, magnificent on sour cream, milk, serum, kefir, mineral water, water: recipes

The article offers you several recipes for making dough without yeast: for pies, bread, sweet pastries and pies.

Content

Recipe

Recipes for homemade baking, the dough of which is kneaded without yeast, will go to those who do not like long waiting and the smell of yeast. This dough has a lot of advantages, it can be processed in several ways:

Bake in the oven
Cook
Fry in a pan

Depending on the recipe, only the main ingredient for kneading the dough varies: water, milk, sour cream, kefir, beer, margarine or brine. In order for the baking to be magnificent, it is enough to add ingredients such as soda and acid (vinegar, milk, citric). Based on non -free -free dough, you can prepare a lot of dishes:

Frying and baked pies
Chebureks
Pizza
Belyashi with meat
Vertones and brushwood
Pies
Cheesecakes
Dumplings and dumplings
Noodles

You will come in handy:

Flour(preferably the highest grade) - 0.5 kg. (We need to sift - this is the secret of “successful” baking).
Egg -2 pcs. (It is advisable to use home for beautiful color and taste of finished baking).
Water(can be replaced with beer or brine from a can) - 200 ml. (The brine is well suited for the preparation of vegetable dumplings, dumplings and Cheburs).
Vegetable or cream fat(no matter what is) - 2 tbsp. (if solid, should be drowned).
Salt -a couple of a pinch

Klast:

See you flour, you can even twice, form a slide out of it.
Beat the egg.
Add salt in small quantities (and sugar is added if the baking is sweet), water (necessarily warm) and oil, or fat are stems.
If you want to bake a pie or wind pies, soda must be extinguished with acid in advance. For fried pies, Cheburs, Belyasha and Pizza, this is not necessary to do this.
Pour the liquid part on top of the slide by pre -recessing.
Knead the dough well with your hands, lubricating them with oil (the same can be done with the working surface).

Kafir recipe

The dough, implicated on kefir without yeast, is very much like for many housewives for the speed of kneading, the simplicity of the ingredients and the excellent taste of ready -made baking.

The dough is prepared simply:

See the flour several times (in choosing flour, always give preference to the highest varieties).
All bulk and dry ingredients that you have and mix everything thoroughly into flour.
Kefir (fat content can be used any, but best-1-2.5%, the fatter kefir-the more elastic the dough, and the finished pastries are tastier) and the oil is added to the loose ingredients in small parts and each is thoroughly mixed.

Important: you should not extinguish soda, because instead of vinegar in the test itself, it will make lactic acid in kefir. This dough is ideal for whites, pies and cheburs. Dumplings with dumplings are also kneaded and sculpted on it.

For brass pastries (sweet, confectionery), you can also use kefir and non -fingering dough, however, it is important to consider several nuances to knead it:

Kefir is perfectly replaced by "sour" (sour milk)
Kefir or Kislyak can be diluted in half with other dairy products: sour cream, milk, serum.
Before the batch, be sure to sift flour and not one, but preferably several times (oxygen enrichment).
The chicken egg should be added to the confectionery dough
Fat in the recipe can be vegetable or animal, or its mixture
Sugar in confectionery test is also required, and salt enhances the properties of sugar (only it requires very little - a pinch).
Puffy kefir sweet dough add soda (extinguish with any acid) or baking powder.

Recipe for fast non -freezing dough on mayonnaise

The dough without yeast involved on mayonnaise is a universal knead for “just in case”. The finished dough comes out quite liquid, but the finished pastries are always saturated. This recipe is suitable for those who do not like to spend a lot of time kneading. The resulting butter will be greasy and saturated, mayonnaise itself will take care of this (at least 50% fat should be selected) and eggs.

You will come in handy:

Flour(preferably the highest grade)-250-260 g (preferably sift 1 or 2 times).
Fat mayonnaise (50%, 60%, 70%) -200 g (light mayonnaise “spoil” the structure of the test, making it too liquid).
Sour cream (average fat content of 20%-30%)-200 g (store or home).
Eggs -2-3 pcs. (in the dough for Chebureks and whites can not be added).
Baking powder -1 bag in 10 g.

Kneading:

The flour is poured into a high bowl, all the bulk ingredients of the recipe are added to it, thoroughly distributed and mixed evenly.
Send a baking powder there
Beat eggs with a mixer (if you beat for a long time to foam - this will give the dough softness)
Pour mayonnaise into eggs and beat everything again with a mixer
In small portions, add kefir
Pour the flour 1 tbsp. And thoroughly break each small portion with a mixer.

Source dough recipe on sour cream

You will come in handy:

Flour(necessarily the highest grade)-400-450 g.
Faty sour cream (20%-30%)-4-5 tbsp.
Egg -2-3 (preferably using home).
Water -100-120 ml. (Look at the density and density of the dough).
Salt and sugar(of necessity)
Baking baking powder -1 bag in 10 g.

Kneading:

The flour should be saturated with oxygen, so sare it thoroughly and several times with a baking powder.
Beat egg with a mixer or blender
You need to add water and sour cream to the beaten egg mass, thoroughly interrupting the mixer so that there are no lumps in the mass (for this it is good to use warm water and sour cream, heated to room temperatures).
In a liquid basis for the test, you need to add flour in small portions without turning off the mixer, thoroughly dissolve all the ingredients and knead a homogeneous mass. If it becomes dense, go to kneading manually.

Sourceful dough without yeast is good for brass pies — Sourceful dough

Sever -free serum test recipe

On serum, you can knead a beautiful dough for fried pies and pizza. The serum will also serve as the basis for the wind pies. Its advantage is that all ingredients are very accessible and not expensive. As a result, you will definitely get a soft and plastic mass for the formation of pies, cheburs, whites and other baking.

Important: when kneading on serum, it is important to observe one main condition - do not add a lot of flour (so that the dough is always lush). It is good to let him stand before the preparation and formation of pastries.

You will come in handy:

Flour -500-550 g. (Mandatory of the highest grade, it needs to be sift several times so that the pastries are lush).
Serum -350-400 ml. (You can use store, but preferable home).
Margarine or vegetable-fruity mixture-100 g (can also be replaced with any fat).
Salt and sugar -of necessity
Baking baking powder -1 bag

Cooking:

The flour is sifted several times with the baking powder.
Melt fat or oil, mix it with serum, sugar and salt.
Flour is added in small handfuls
Knead the dough well with your hands, lubricating them with oil

Custard recipe

Cathedral non -free -free dough is perfect for confectionery and sweet pastries: cakes, donuts, muffins, pies and pies. The dough is brewing in a steam bath.

You will come in handy:

Flour -1 cup (sift carefully with packaging of baking powder).
Water -250 ml (you can also use milk of any fat content).
Spread (vegetable-fruity of mixture)-80-90 g (any fat can be used).
Egg -3-4 pcs. (large, home)
Salt -a couple of a pinch
Sugar - several tbsp.

Kneading:

The spread should be melted in a saucepan
Salt is poured into it, as well as sugar in the right amount and everything is thoroughly dissolved.
Pour the water there, and mix everything, heat and do not bring to a boil.
In small portions, add flour, each spoon must be thoroughly dissolved.
Together with flour, pour the whipped egg mass
When all the ingredients are added, remove the dough from the steam bath, but do not stop interfering for 5-10 minutes.

Recipe

This dough is perfect for dumplings with cabbage, potatoes, berries and fruits. It is also good to knead vegetable chebureks with tomatoes, eggplant, onions and mushrooms.

For the test, you will come in handy:

Flour(preferably the highest grade) - 0.5 kg. (need to sift)
Water(brine or light beer)-200-220 ml.
Vegetable oil or any stomped fat -2-3 tbsp. (if solid, should be drowned).
Salt -a couple of a pinch
Baking powder - 1 bag

Klast:

Sut the flour with baking powder, you can even twice, form a slide out of it.
Pour water and vegetable flour into the hill, knead the dough.
Pour the liquid part on top of the slide by pre -recessing.
Knead the dough well with your hands, lubricating them with oil (the same can be done with the working surface).

Slose -free pies recipe in a pan

Tasty and simple dough is the secret of successful fried pies. The recipe allows you to prepare soft pies, which will save the juicy filling of meat, vegetables, cottage cheese or fruits intact.

You will come in handy:

Flour -450-530 g. (The amount of flour should be adjusted independently).
Water -1 cup (well suited for brine recipe, milk serum and even light beer).
Oil or stomped fat -100-120 ml. (creamy, mixture, vegetable).
Salt -a couple of a pinch
Sugar - several tbsp. (in sweet pies)

Kneading:

The flour is sifted, pour the baking powder in the process of sifting.
At the same stage, salt (in any case) and sugar are added if pies with fruits or cottage cheese.
Pour water (or any other “liquid ingredient” and oil (fat) into flour portions, in small parts, mixing everything.

Milk

You will come in handy:

Flour -500-550 g. (Mandatory of the highest grade, it needs to be sift several times so that the pastries are lush).
Milk -350-400 ml. (you can use any fat content).
Margarine or vegetable-fruity mixture-100 g (can also be replaced with any fat).
Salt and sugar -of necessity
Baking baking powder -1 bag

Cooking:

The flour is sifted, preferably 2-3 times and in the process of sifting, a baking powder can be added to it.
Melt the fat, mix it with the liquid part (water, brine or what you use).
The flour intervenes gradually and in small portions, thoroughly dissolves, and then mixed with the hands.
The dough is perfect for confectionery pastries

Mineral recipe

A mineral water will help your test without yeast be lush and elastic.

You will come in handy:

Flour -450-550 g. (Look at the consistency)
Mineral (highly carbonated) -400-500 ml. (you need to look at the density of the dough).
Vegetable oil -5-6 tbsp. (You can use any, or replace with ghee).
Sugar and salt -according to preferences
Egg -1-2 pcs. (if you need lean dough, you can exclude)
Baking baking powder -1 bag

Cooking:

Salt, sugar, flour and baking powder should be thoroughly mixed and sift (you can twice).
Pour the egg and knead the dough
Pour carbonated water and vegetable oil, kneading the dough.

Recipe for puff -free fast -cook

You will come in handy:

Flour(sifted and necessarily the highest grade)-250-300 g (look at its density).
Egg -1-2 (can be excluded if you need lean dough).
Vegetable oil - 150 ml. (You can use any, or creamy).
Water (serum or milk) -100-120 ml. (focus on the density of the dough).
Salt and sugar(of necessity)
Baking baking powder -1 packaging in 10 g.

Kneading:

Mix the sifted flour thoroughly with the baking powder.
Pull the egg, open your hands
Add sugar and salt if necessary
Pour water (or any other liquid ingredient) with the oil, kneading the dough.

Bread of bailed

You can cook such bread as in a bread maker, so in a slow cooker and in an ordinary oven.

You will come in handy:

Flour -550-600 (wheat, be sure to sift)
The water is gas (or ordinary) - 250 ml. (can be replaced with serum, look at the consistency of the dough).
Vegetable oil - 3-4 tbsp. (preferable sunflower).
Leaven-6-8 tbsp. (can be replaced with 2 tbsp. Breakpower).
Sugar-1-1.5 tbsp.
Salt- 1 tsp

Cooking:

First mix dry ingredients
Add oil and water, leaven
Knead the elastic dough with your hands, leave for a while
Form a lump and bake it

Red -free flour recipe for rye flour

You will come in handy:

Rye flour -450-500 g. (Be sure to sift)
The water is gas (or ordinary) - 250 ml (look at the consistency of the test).
Vegetable oil - 4-5 tbsp. (preferable sunflower).
Leaven-6-8 tbsp. (can be replaced with 2 tbsp. Breakpower).
Sugar-1-1.5 tbsp.
Salt- 1 tsp

Cooking: