Yeast dough (lean)

Yeast dough (lean)

Category: Bakery products

Ingredients
Wheat flour	6 tbsp. l.
Water	1.5 cups
Sugar	2 tbsp. l.
Fresh yeast (can be replaced with dry ones)	50 g
Mix everything well and leave for 15 minutes. Then we add:
Wheat flour	4 tbsp.
Salt	0.5 tsp
Rast. oil	0.5 tbsp.

Cooking method

• Kneaded and can be cut and baked.

Cooking program:

I set the TEST mode, after the end of the batch I turned it off.

Note

I can offer a recipe for lean dough in anticipation of the post. It turns out good pies, you can bake buns too.

Photo by Elena Bo

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Olga, as you think, you can modify such a recipe for fasting (dough for pies from the instructions for the Panasonic oven):

Dry instant yeast 2 tsp
Wheat flour 500 g (3 1/2 tsp)
Salt 2 tsp
Sugar 3 tbsp. l.
Egg 2 pcs.
Butter or margarine 45 g (4 tablespoons)
Milk 220 ml
Filling 350 g ready-made filling

I think we need to replace milk with water, butter with margarine, but how to remove eggs without changing the consistency of the dough?
And yet - I want a sweet filling - is this dough good?
I would like to make an open pie with berries in this way.

How much dry yeast is in your recipe?

Lyuba, dry yeast is 6 times more active than compressed yeast. Stick to these rules. I put 1 teaspoon of Fermipan.
And the recipe does not need to be modified. If, of course, there is a desire, then you can. Replace the milk with water, we will count the eggs from the calculation: the average weight of one egg is 43 grams, you can take the same amount of water, instead of butter or margarine, we take odorless vegetable oil. Everything else is prescription. The thickness of the dough can be checked during kneading. Sugar is given for a sweetish dough. If baking sweet, then leave 3 tbsp. spoons. For pies with savory filling, put 1 tbsp. spoon.
And the cake can be baked according to my dough recipe. I make everything from it: from buns to pies. This dough does not need to be crushed. kneaded and after 5 minutes you can do whatever your heart desires from it.

Olga, thanks for the recipe for lean dough! I increased the amount of ingredients by 1.5 times, used dry yeast (assuming that 1 teaspoon is for your recipe), did not make dough, kneaded everything at once in the "dough" mode. It turned out just a great dough, breathing. From it I made 2 pies 20 cm wide (for one baking sheet): with cabbage / mushrooms and frozen berries. I put it to stand for 1 hour. Cabbage rose very well, berry less. In the oven, their height is almost equal. The pies are fantastic!
I recommend everyone to try this recipe.

I increased the amount of ingredients by 1.5 times, used dry yeast (assuming that 1 teaspoon is for your recipe), did not make dough, kneaded everything at once in the "dough" mode.

Tell me, did the bread maker handle the kneading of the dough increased by 1.5 times? I just can't decide to increase the proportions. And in your case, flour turns out as much as 6 glasses. Did the stove resist?

No, she even liked it ... Indeed, there were 6 glasses of flour, and she kneaded the dough perfectly! (such a small ad from Panasonic).

It turns out good pies, you can bake buns too.
1.5 cups of water
2 tbsp. l. granulated sugar
50 grams of fresh yeast (can be replaced with dry ones)
6 tbsp. l. flour
Mix everything well and leave for 15 minutes.
Then add: 0.5 tbsp vegetable oil
0.5 tsp salt
4 cups flour
kneaded and can be cut and baked.
I set the TEST mode, after the end of the batch I turned it off.

I made a cabbage pie. The dough is really good. True, I slightly changed the recipe for Panasonic and for myself (of course, it did not become lean, but tasty):
1h l. Saf-Moment yeast
4 tbsp. flour
2 tbsp. l. granulated sugar
0.5 tsp salt
0.5 tbsp vegetable oil (half with margarine for baking)
1.5 cups milk
Everything in the bread maker in the Dough mode. I got it - pulled it out.
The dough turned out to be amazing, soft. not sticky. I baked a pie, at the very end of the baking, I greased the top with milk.
The pie came out soft, fragrant, with a slightly crispy crust
Delicious! I ate 2 pieces, I can't take it anymore. And with her eyes, she would have dimmed everything else.

🔗 🔗

Made pies from this dough. I liked the big pie more.

Elena, what were the pies with? I want to bake everything with cherries. On weekends, I baked a large cheesecake (albeit a quick one).

Yes, I finished off the cabbage (cabbage and egg). But it is for the pies that I would choose a different dough. And I want to make it with a filling, like in puff pastries that are sold (baked on the spot from semi-finished products). I mean sweet fillings. They are so viscous and non-flowing. Nobody knows how they make them? Is it thickened with starch? Or some other secret.

Yeah, the filling is like McDonald's cherry pies. I want one too. I read that it seems that you really need to add starch. But here I have two questions:
1. The filling will be heated to a boil, but you cannot boil the starch, otherwise everything will liquefy again?
2. Which starch is better to take - potato or corn? How do they generally differ in properties?

I always use potato. It is more accessible. I don’t know about corn.
And my question is how much starch to put.
And yet it seems to me that there is still some secret

:) In the "dough-baking period" she baked lean pies according to this recipe:
Water 700 gr.
Dry yeast 2 packs
Flour 1 kg
Sugar 100 gr.
Salt 1 tsp
Sunflower oil 100 gr.
Knead the dough in a safe way and put in the refrigerator for proofing for an hour. The dough should triple.
Try it, you won't regret it. All my life I've been fiddling with dough, making all sorts of options for butter dough with milk, eggs, butter, but I liked this lean one more than the butter one. The dough turns out to be soft, fluffy, does not dry out for a long time.
Now I will share my recipe for baking pies with berries. Cover the berries with sugar and let them stand for a while until they give juice. Drain the juice, and mix the berries with flour, not starch. Flour is brewed at a high temperature and retains the released juice, the main thing is to choose the proportion so that it is not dry, but rather juicy and so that it does not flow. By eye, so I can't say for sure.

Thank you Bulochka. I'll try your version with berries as well.
But I really want to know about that filling. And if the juice (which will drain from the berries) is cooked like jam, but with pectin? You should get a thick confiture ... And then its starch ... This is a fix idea, I will experiment.

[Elena Bo]

Thank you Bulochka. I'll try your version with berries as well.
But I really want to know about that filling. And if the juice (which will drain from the berries) is cooked like jam, but with pectin? You should get a thick confiture ... And then its starch ... This is a fix idea, I will experiment.

Elena Bo, if, as a result of experiments, the same filling comes out, be sure to write a recipe, I also bastard from it.

Which starch is better - potato or corn? How do they generally differ in properties?

Maybe someone will need the information.
Cornstarch is much lighter than potato, which does not rise well in the dough and settles quickly, this helps to make the flour soft and provides a good texture. The melting point of corn starch is higher than that of potato.

If the question about the filling is still relevant - I put the jam cooked with pectin - the confiture is thick. Made with cherry confiture - it turned out great. The main thing is that it does not leak anywhere

I can offer a recipe for lean dough in front of the post. It turns out good pies, you can bake buns too.
1.5 cups of water
2 tbsp. l. granulated sugar
50 g fresh yeast (can be replaced with dry)
6 tbsp. l. flour
Mix everything well and leave for 15 minutes.
Then add: 0.5 tbsp vegetable oil
0.5 tsp salt
4 cups flour
kneaded and can be cut and baked.
I set the TEST mode, after the end of the batch I turned it off.

Olechka, I really want to know which glass you mean: measured from HP (by the way, which one do you have?), Faceted or a glass made of thin glass?

Thank you. Suddenly a miracle will happen and you will appear on the forum right before tomorrow. By the way, congratulations on our common holiday

[tatulya]

tatulya
Can I answer? It doesn't matter with which glass you measure the ingredients, the main thing is that everything is measured with the same glass !!! So take any glass you like and you will be happy !!! Tested on my own experience !!! The difference (and even then a small one) will be only in the resulting mass of dough, but I think "+" or "-" 100 gr. ready-made dough will not play a special role ... If you want to get more dough, measure it with a glass of a larger volume ... That's the whole secret.

Crochet, thanks for the help.

I turned to Olga, deciding that she would most likely go into this topic, and then you appeared.
Thank you, thank you, thank you merci.

I can offer a recipe for lean dough in front of the post. It turns out good pies, you can bake buns too.

Olga, Thank you for your recipe - he is our favorite today
If you don't mind, I'll post my calculations in grams / ml. For sweet pastries:
water - 360 ml.
vegetable oil - 120 ml.
flour - 600 gr. + 3 tbsp. l.
salt - 0.5 tsp.
sugar - 100 gr.
yeast - 2 tsp
vanilla sugar - 1 sachet.
Put all the ingredients in a bucket of HP, mode "Pizza" or "Dough" (depending on the manufacturer).

:) In the "dough-baking period" she baked lean pies according to this recipe:
Water 700 gr.
Dry yeast 2 packs
Flour 1 kg
Sugar 100 gr.
Salt 1 tsp
Sunflower oil 100 gr.
Knead the dough in a safe way and put in the refrigerator for proofing for an hour. The dough should triple.
Try it, you won't regret it. All my life I've been fiddling with dough, making all sorts of options for butter dough with milk, eggs, butter, but I liked this lean one more than the butter one. The dough turns out to be soft, fluffy, does not dry out for a long time.
Now I will share my recipe for baking pies with berries. Cover the berries with sugar and let them stand for a while until they give juice. Drain the juice, and mix the berries with flour, not starch. Flour is brewed at a high temperature and retains the released juice, the main thing is to choose the proportion so that it is not dry, but rather juicy and so that it does not flow. By sight, so I can't say for sure.

Slightly changed the recipe for buns: 11g of dry yeast, 500g of flour, 3 tbsp. l honey, 1 h. l salt (not enough, next time I will add more salt), 50g margarine, 350g water. In the process of kneading, I corrected a bun of 1 tbsp. l flour. H / p Panasonic - test mode - main, time 2.20. Everything worked out - the dough is wonderful. Soft, plastic, pleasant to work with. Thank you, Bun!

Indeed, there were 6 glasses of flour

Please tell me what glasses do you mean? Those that are 250ml?

Thank you, I made donuts in multicooker, deep-fat mode, 5 minutes on each side (170 degrees), it turned out great