Cheap dough: the best home -made home recipes, puff, sand, fresh, air, nonsense dough

The article will tell you about several ways to prepare the dough for cheesecakes and how to bake delicious homemade buns with filling.

Content

Fly cheap dough: recipe

Tasty and air dough is the secret of excellent cheesecakes that will definitely please your loved ones and guests. The best dough is yeast. It is yeast that will allow your basis to be high, soft, lush. You can use any yeast (both dry and “living”). This dough is ideal for any cheesecakes: sweet, with meat, cottage cheese, cheese and jam (just adjust the amount of sugar).

You will come in handy:

Flour (highest quality)- 3 glasses with a slide (3.5 cups without a hill, it is important to look at how pleasant and elastic the consistency of the mass).
Milk 2.5% -200-220 ml (you can choose milk of any fat content and even replace acid milk or serum).
Dry yeast -1 bag in 10-11 g (any manufacturer).
Butter-2-3 tbsp. (soft, easily replaced by a vegetable and ulcers).
Eggs -1-2 pcs. (It all depends on the size of the eggs so that the dough is tasty and has a beautiful color use home eggs).
Sugar -several tbsp. According to their preferences
Salt -a pair of a pinch to enhance the taste (you can not add)

Important: vanillin can also be added to the dough if you bake sweet cheesecakes.

Cooking:

The first part: "Preparation of dough."To do this, you should slightly heat milk (to a warm state). Dissolve sugar in it with yeast and pour only 1-2 tbsp. flour. The resulting mass should be set closer to the heat and "do not disturb 15-25 minutes."
The second part: "Preparation of the dough."Eggs should be thoroughly beat in foam along with salt. Add them to dough and intervene ghee (or a spread) there. Gradually add flour until you achieve the necessary consistency.
The third part: "Klast of the dough."When the dough becomes elastic, put it on the work surface, fragmenting it with your hands, having previously sprinkled the table with flour. Add flour in small portions so as not to “overdo it” and do not make it too “knocked down”. Soft elastic dough will allow your cheesecakes to be lush and high.

Dough for cheat cheesecakes: recipe

You can also cook cheesecakes from puff pastry. To do this, of course, you can purchase ready-made layers of frozen puff or puff-wooden dough. Much tastier pastries will turn out if you cook it yourself.

You will come in handy:

Flour (high quality) -520-530 g. (More than 3 glasses).
Warm water (can be replaced with milk) -240-250 ml. (milk of any fat content).
Oil or spread -200-220 (you need to look at how elastic and soft the dough is obtained).
Eggs -1-2 pcs. (depends on how large they are)
Sugar -several tbsp. For your tastes
Vinegar (any) -0.5-1 tbsp.

Cooking:

Heat the water
In warm water, all the required amount of sugar and salt should be dissolved
Get the egg into the water, whisk everything thoroughly (you can use a mixer or a whisk)
Add vinegar and beat again
In this mass, you should add flour in small parts, mixing everything thoroughly
Dense dough should be kneaded manually
Divide the resulting mass into 4 parts
Divide the existing oil into 4 parts
Roll up each piece of dough very thinly and lubricate the abundantly with a piece of oil, then wrap it on a rolling pin
The resulting roll should be cut horizontally with a knife and folded with a book and roll it slightly again (repeat this action again)

Important: from the finished puff pastry you can cut circles or rhombics to form and bake cheeses.

Sanding dough for cheesecakes: recipe

Sand cheesecakes are a beautiful and very tasty dessert, the filler for which you can choose yourself: curd mass, jam, fruits, berries and much more.

You will come in handy:

Flour (of the highest quality) -300-330 g (should look at the consistency of the mass).
Spread -200 g (can be replaced with any cream or vegetable fat).
Sugar -several tbsp.

Important: if desired, you can also add vanillin or other aromatic spices to the dough.

Cooking:

The oil should be melted (or bring to a soft state).
The oil is thoroughly stirred with a mixer with butter (or blender).
In small parts, add flour to the oil, kneading the dough.
It is baked, as a rule, in silicone or metal molds (they are lubricated in advance).

Airy dough for cheesecakes: recipe

In order for the dough to rise during baking, and the cheesecakes are soft, only “living” yeast and high -quality (preferably home) products should be used in the test.

You will come in handy:

Flour (only the highest grade) -1-1.2 kg. (Look at the consistency).
Soft "fresh" yeast -45-50 g.
Warm water (or milk) -400-420 ml. (Focus on consistency).
Sugar -quantity to taste (approximately 150-200 grams).
Eggs -2-3 pcs. +1 egg protein(large and preferably home)
Spread or oil -250-300 g (the mass should be elastic, if necessary, add more oil or spread).
Salt -pair of a pinch (any, to enhance the taste)

Cooking:

The first part: "Opra."Preparation of dough guarantees you good fermentation of yeast, which in turn will make the dough lush and soft. Drink yeast with sugar and let them "melt." After that, pour them with warm milk. Add a couple of st.l flour and dissolve everything, leave for 30 minutes in warmth.
The second part: "Preparation of the dough."Add soft oil to the warm dough (bring it to such a state in advance) and whipped eggs with salt (they should be beaten into foam, and protein with sugar separately). Gradually pour the flour (or sift), until the mass becomes elastic.
The third part: "Klast of the dough."Lubricate the working surface with oil (it is recommended to lubricate the hands). Knead the dough with your hands until it acquires a pleasant consistency and softness. After that, wrap the film and take to “rest” in the refrigerator for 30-40 minutes (the department for vegetables and fruits is perfect).

Lush and air dough — Lush and airy dough for cheesecakes

Free dough for cheesecakes: recipe

You will come in handy:

Flour (only the highest grade)-500-550 g (may need more for sprinkling).
Sour cream (fat) -250-300 ml. (You can take home, with it, baking will be tastier).
Eggs (also preferably home) -2-3 pcs. (based on how large they are).
Sugar -several Art. l. (depends on what kind of filling the buns will be: sweet or not).
Salt -pair of a pinch (to enhance the taste)
Vodka (can be replaced with cognac) -2-2.5 tbsp. (In this case, alcohol serves as a baking powder).

Klast:

The flour is passed twice through a sieve so that the baking can be airy.
All ingredients should be added to the slide of flour (the egg is whipped into foam, it is possible with sugar and salt).
With your hands, quickly knead the elastic mass, knead well until it seems uniform to you.
The resulting lump is wrapped and sent to the refrigerator for storage, so that, as they say, to “relax” (in fact, the dough comes, during this time fiber and gluten of the sticks swells).

Fairy dough for cheesecakes: recipe

You will come in handy:

Flour (only high quality) -2-2.5 cups (see that the dough does not become too “cool”).
Kefir (1-2.5%)-200 ml. (It is better to take the most fat, so cheesecakes will turn out tastier).
Sugar -several tbsp. (try)
Oil or fat -50-70 ml. (You can use everything that you have: Small, spread, vegetable fat).
Soda (the baking powder is also suitable) -1 bag/1 tsp (without a hill).

Cooking:

Pour kefir into a bowl
Pour soda or baking powder into kefir (let stand for 10-15 minutes so that the “sour” kefir extinguishes soda).
Gradually mix all other components: first sugar, then oil and only then flour in small portions.
The dough should turn out to be beautiful and elastic for the formation of bunches.