Whitewash dough (cold)

Category: Bakery products
Whitewash dough (cold)

Ingredients

Water 1 tbsp.
Fresh yeast 15 g
Sugar
(more for sweet cakes)
1 tbsp. l.
Salt 0.5 tsp
Rast. oil 1 tbsp. l.
Wheat flour 2 - 2.5 tbsp.

Cooking method

  • Glass per recipe = 250 ml
  • Dissolve yeast in water. Then add all the other ingredients and mix the dough with your hand. It is not necessary to knead for a long time, stir quickly enough, until smooth.
  • The dough is very soft and sticky.

  • Now we put the dough in the refrigerator until the moment when it rises well (I sometimes leave it overnight, and take it out in the morning). You can form whites and pies. I grease the board and hands with vegetable oil.

  • Proofing of products is not required. Sealed a pie or whitewash, and immediately in a frying pan. And be sure to put the whites in the pan right away so that the dough does not get damp inside. I also don't put a lot of oil into the pan.

  • I put the finished whites and pies on a towel so that the excess oil is absorbed. And then I put it in a saucepan, under the lid. Periodically wipe condensation off the lid.

Note

The dough turns out to be very tasty, airy, does not "tan" after cooling and is very easy to prepare. More than this, we did not like a single recipe.

If you want baked pies, then I suggest this version of such a test .

Bon Appetit !

Svetl @ nka
Cool recipe,. Must try
Qween
Svetl @ nka , Thank you . The recipe is really good, and tested over the years and eaters.

In the photo, by the way, belyashiki (let's call it that). Don't be confused by the shape.
Crochet
Qween
Masterpiece, however, like all your recipes! As soon as I return from vacation, your whites will be the first in line! Thank you for remembering to share your wonderful recipes!
irina2101
Thanks for the recipe. The dough is already in the refrigerator. There will be pies for breakfast. I love bad fried dough
Glaze
please tell me, can you do it with dry yeast? the result will not worsen?
Qween
Crochet , irina2101, you're welcome .

Glaze , you can make this dough with dry yeast, although I honestly warn you that I do not use them.
I think 0.5 tsp. will be sufficient.
Misha
Qween, I came to say thank you for the recipe
And special respect for the convenience - in the evening with the dough of fuss - nothing at all, and in the morning - fresh baked goods. I love the ageless for the same reason.
Thank you, the dough is really, airy, soft
Whitewash dough (cold)
Qween
Mishawhat beautiful whites!
I especially love the one on the left, fried

I'm glad you like the recipe.
Stern
Qweenchik , thank you huge for the dough !!!!!! 🔗

Report HERE.
Qween
Stеrnуsya, the report is accepted.
To your health! The main thing is that your husband was satisfied.
Panevg1943
Quote: Qween

Glaze I think 0.5 tsp. will be sufficient.
Frosting, Qween put in 15 g of fresh yeast. You will have the same result if you put 5 g of dry yeast, which you need 3 times less than fresh yeast. And this is slightly more than 1.5 tsp, and not 0.5 tsp, since there are 3 g of dry yeast in one teaspoon.
Celestine
I put this dough 2 hours ago in the fridge, mommy. it has increased 4 times, already from the bag it began to climb out, although I left a lot of space for him ... I wonder if I leave it for a couple more hours, I can open the refrigerator
Stern
And my intellectuals rose, little by little.

For some reason the husband asks for buns from this dough. We'll have to respect.
Celestine
Quote: Stеrn

And my intellectuals rose, little by little.

For some reason, the husband asks for buns from this dough. We'll have to respect.

And I fried pies with sausages, there were not enough of them and there was no more filling, but fried potatoes with onions and sausages remained, I identified them in pies
Qween
Celestine , I have this dough, too, in a quiet way.

And on Saturday I fried pies with pechenkos and potatoes.
Stеrnуsya , I wonder what kind of buns will turn out from this dough.
Stern
Qweenchik, this is interesting for us, and my husband is sure that they are delicious!
Panevg1943
Quote: Stеrn

And my intellectuals rose, little by little.
Me too. Today I baked the second time. The whole family is delighted. For the first time I baked pies with cabbage and, at the request of my granddaughter, her favorites with potatoes. And today, whites and pies with honeysuckle (sprinkled it with sugar and quite a bit of starch). Delicious . Qween + 1! Thank you for such an easy, quick and stress-free recipe. I recommend everyone to try it.
Qween
Panevg1943, to health.
It's a pleasure to read your review.

I haven't tasted honeysuckle. What does its taste remind of?
Panevg1943
Quote: Qween

I haven't tasted honeysuckle. What does its taste remind of?
One to one blueberry, but slightly sour. In our family, all blueberry lovers, that is why they planted honeysuckle seeds many years ago, and now they are already mature bushes and, most importantly, these are the first berries in our natural zone. Only the bushes fade, and berries appear very quickly. We have 3 bushes of different varieties: sour, fresher. We use in baking, jelly-compotes and fresh.
Suslya
I read it, looked it up and wanted it very much. True, my usual name is peremyachi, as they are called in Tatarstan. I'll put the dough tonight.
Suslya
Quiniiii ayuuuu ...
I could not put the dough yesterday, there was a battle for the Internet and I lost it. So I saw the recipe only in the morning. I kneaded the dough at 10, it has probably grown by 4-5 times, can you already bake it? or keep it until evening?
Suslya
You can ... you can not ... In general, I have already baked and already eat. Delicious, crispy pies turned out, filling potatoes with mushrooms.

Whitewash dough (cold)
Qween
Suslya , I didn't have time to answer ...
Of course, this dough does not have to be kept cold overnight, it is enough to wait until it comes up.

Beautiful pies turned out.
Stern
Quote: Panevg1943

One to one blueberry, but slightly sour. In our family, all blueberry lovers, that is why they planted honeysuckle seeds many years ago, and now they are already mature bushes and, most importantly, these are the first berries in our natural zone. Only the bushes fade, and berries appear very quickly. We have 3 bushes of different varieties: sour, fresher. We use in baking, jelly-compotes and fresh.

Off topic, but Qween is its own mistress, then it will be deleted.
I read that it is amazing to insist vodka on dried honeysuckle.
Stern
Here they are, buns from this dough. STORY!!!!!!!!
Qweenchik, Thank you!!!

200 ml whey + 50 ml milk
15 gr. fresh yeast
0.5 tbsp. l. Sahara
0.5 tsp salt
1 tbsp. l. vegetable oil
400 gr flour

exit-6 huge buns.

Whitewash dough (cold)

Whitewash dough (cold)

Zhivchik
Qween, Thank you so much for the great whitewash recipe.
I don't have time to make whitewash ... My men instantly sweep away.
The dough is very tender. Only I made the dough with milk. I don’t know why it’s better for the test.
Maybe leave it like that in your recipe on the water?
Here is a photo of the whites.
Only I made them crispy because the minced meat was raw.

Copy of DSCF6513.JPG
Whitewash dough (cold)
Qween
Sternochkawhat gorgeous rolls !!!
I'm glad it turned out the way I wanted.

I have an idea to make a pizza base out of this dough. But since I love pizza alone, this idea is waiting for embodiment.
Zhivchik , this dough can be made with milk, water, and whey. Do as you like. Everything works out well.


Girls, health!
Zhivchik
Qween, also tell me, please, how much dry yeast should be put into the dough for whites instead of live yeast?
Qween
Zhivchik , I do not bake at all with dry yeast, but I think that 0.5 tsp. will be sufficient. The dough is almost liquid, it can be a lot of 1 tsp. Will run away again.

If you make this dough with dry yeast, then write.
Zhivchik
OK!
I just bought 1 kg. dry yeast, now I don't know where to put it.
Qween
Yeah, 1 kg of dry yeast is cool!
DJ
Girls, poke my nose, how to make such beautiful whites with a hole, I will not understand. I ate only purchased ones, but I really want my own
Summer resident
Make a round cake, not very thin. Put the minced meat in the middle without fanaticism so that it does not climb out, and then lifting the edges of the cake form a triangle from the edges to the center with an open center, or pick up the edge of the cake and form such a small basket. Just do not make a big hole, the juice will flow out.Fry such whites first with the open side in a frying pan, and then turn over and fry over low heat until cooked
DJ
Summer resident Thank you, I will study!
Summer resident
Whoever wants it always succeeds
vfrjif
Quote: Summer resident

Make a round cake, not very thin. Put the minced meat in the middle without fanaticism, so that it does not climb out, and then lifting the edges of the cake form a triangle from the edges to the center with an open center, or pick up the edge of the cake and form such a small basket. Just do not make a big hole, the juice will flow out. Fry such whites first with the open side in a frying pan, and then turn over and fry over low heat until cooked
THANK YOU!!!
Zhivchik
Qween, yesterday I made whites with cabbage. They turned out awesome, so delicious. Of course your dough recipe is SUPER!
The dough was made using dry yeast. As you said, 1 tsp is enough for one serving. I just noticed that with fresh yeast the dough rises faster. I kneaded the dough in HP on the mode for 1.5 hours. With fresh yeast during this time, the dough has already climbed out of the bucket, but from dry yeast it has risen slightly above half of the bucket.
Well, you can wait nothing, because I need to put in 1 kg of dry yeast somewhere.
Mamka
In a word - I did not expect !!!!!!! With such a minimum of everything (food, time, labor), the pies came out superrrrrr !!!!! The dough is very plastic - the pies were easily molded and pinched very reliably, and when finished, the dough is fluffy, soft, it was not raw inside, although the filling was finely chopped fresh apricots with sugar. What are they on the second day - I can't say anything, my men devoured everything very quickly


Pies.jpg
Whitewash dough (cold)
Zhivchik
Quote: Mamka

What are they on the second day - I can't say anything, my men devoured everything very quickly
And I can say ... Only for my own.
The next day, soft too. True, in my products the dough is much thinner.
Mamka
Quote: Zhivchik

True, in my products the dough is much thinner.

rolled thin circles up to 0.5 cm
Zhivchik
My dough was runny, so I couldn't roll the circles. The more flour, the thicker the dough. I put in flour a little more than 2 glasses. I soaked my hands in vegetable oil and sculpted the whites. And the dough was practically alive in my hands.

Here's a look at MISHA's beautiful whites.
The cakes were also thin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12857.0
Qween
Zhivchik, Mamka , Bon Appetit !
Quote: Zhivchik

... I kneaded the dough in HP for 1.5 hours. ...

Zhivchik, do not bother kneading this dough in HP. I just stir the dough with my hand and immediately put it in the refrigerator. It seems to me that the mixing process takes less than one minute.
Zhivchik
Quote: Qween

Zhivchik, do not bother kneading this dough in HP.

No, I'm not bothering myself, but her darling. Why then did you buy HP? Let it work.
Although I used to bake paschi, where the dough was kept for 5-6 hours and my hands ached from kneading and baked pies. And now, with the acquisition of HP, I was completely lazy. I even put a minute dough in HP.
Mamka
Quote: Zhivchik

My dough was runny, so I couldn't roll the circles. The more flour, the thicker the dough. I put in flour a little more than 2 glasses. I soaked my hands in vegetable oil and sculpted the whites. And the dough was practically alive in my hands.

Here's a look at MISHA's beautiful whites.
The cakes were also thin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12857.0


And you want to say that your products turned out to be tastier and more beautiful than mine?
In general, I came to thank the author of the recipe, and not ask for advice, since I am very pleased with my result.
And in the photo is the corner of the pie. the very beginning, the connection where there will be a lot of dough anyway.
Thanks for the link, I carefully study the photos and reviews before I decide to cook something.
Zhivchik
Quote: Mamka

And you want to say that your products turned out to be tastier and more beautiful than mine?
Mamka, I said what I wrote and no more. And there is no subtext in my words. How can I say that my "products" are tastier if I haven't tried yours.
Quote: Zhivchik

And I can say ... Only for my own.
It's a matter of taste for everyone, someone likes more dough and less filling, while others like it the other way around.
Tatunya
I really enjoyed working with this test. Did the whites for the first time Husband liked it, and this is the most important thing

YuliaMay
Qween, good afternoon.
I made the dough for whitewash according to your recipe, it turned out very tasty. The household literally swept them away. Only now I have worn out with the dough, maybe I misunderstood how to do it. You wrote 2-2.5 Art. flour. I poured 2.5 tbsp. and the dough I didn’t turn out to be a lump, but spread over the cup, that is, it was very liquid. I decided that it should not be so and added about a glass of flour. Did I do the right thing or should I have left it liquid?
Qween
YuliaMay, good day .

I wrote in the recipe:
Quote: Qween

It is not necessary to knead for a long time, mix quickly enough, until smooth.
The dough is very soft and sticky.

The dough should be as liquid and sticky as you did before adding the third glass of flour. Cut this dough into pies, brushing your hands and board with vegetable oil.

Good luck
luchok
Yum yum thanks for the recipe
Did and belyashi - yum
and in the footsteps of bread baked - in the baking process, such a magic smell came from the oven, and how soft, and how fragrant, and stored for a long time
and yesterday I made a pizza, the pizza was with my favorite filling - mushrooms, fried onions and a lot of cheese, but most of all I liked the base in this pizza

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