Question to the pros about yeast dough

Girls please help!

I bake a roll of yeast dough (Khrushchev, milk 1 tbsp, yeast 2 tsp, butter 200g, salt, sugar, flour 400g)
I rub the mackerel, rubbing almost like in makitra, to a state of mushiness, add a little water and sugar so that it is not dry. When baking, the top breaks, why, maybe add 1 egg to the dough, maybe the dough needs to be thicker, maybe another dough recipe for a liquid filling?

Well, here's also the photos for some reason are loaded upside down

Can I still weld it tight?

It seems to me too thinly rolled out and did not break after molding

It doesn’t look like underdistributing - underdistributing tears from the side. On the top, she rolled tightly, while she rolled it too thin. Why don't you put the egg in the dough? It gives elasticity. Try the egg and wrap it looser. At what temperature do you bake? Well, just in case, how long do rolled rolls stand in the proofer?

This was the one with less filling, with breadcrumbs, but dry, I don't feel the filling ...



According to the Khrushchev dough recipe, there is no egg, today I will try a new recipe with 3 yolks ...
I bake in a GAS oven at 180, put water on the bottom so that the bottom does not burn. The proofing is 20-30 minutes ...

It doesn’t look like underdistributing - underdistributing tears from the side.

Agree.
And when the dough gets aired during proofing and baking begins, it tears. And it may also be the wrong temperature.

I cover it and tried it with a film and a towel ...
Set the temperature less, bake at 160?

[ma-ri-na]

ma-ri-na, maybe the dough is dry? judging by the description it contains neither butter nor eggs. I would do this with a thicker layer, otherwise it is really thin. Or try to make holes on top, so that the dough expands along these holes, you know how bread is baked, so that it does not break on it, make cuts, or holes.
And why exactly this recipe for the test?
I usually use a sweet pastry with butter and eggs for this type of product.

[ma-ri-na]

ma-ri-na, maybe the dough is dry? judging by the description it contains neither butter nor eggs. I would do this with a thicker layer, otherwise it is really thin. Or try to make holes on top, so that the dough expands along these holes, you know how bread is baked, so that it does not break on it, make cuts, or holes.
And why exactly this recipe for the test?
I usually use a sweet pastry with butter and eggs for this type of product.

I edited 1 post, there is oil, 200g, I made holes, did not help ...

What recipe do you use?

What recipe do you use?

about 250 g of milk with water (or pure milk), 500 g of flour, 2 eggs, 20 g of fresh yeast, 75 g of sugar, 5 g of salt, 100 g of butter.

now, unfortunately, I cannot find my roll, I have been doing it for a long time. When you can eat poppy again, you will have to repeat

Marina, do you always make such dough for rolls? Does he always vomit? In terms of the amount of butter, this is pure baking (closer to Easter, 1 kg of flour: 0.5 kg of butter), very much in relation to flour. Try putting 1 egg and 50-60 g of butter on this amount of flour. Or find any other recipe for baking, I make rolls almost every day and do not tear anything into poppy seeds. stuffing also ext. water. Next, are you sure that the oven is 180 ° C? Gas. ovens are very inaccurate!

Marina, do you always make such dough for rolls? Does he always vomit? In terms of the amount of butter, this is a pure baking (closer to Easter, 1 kg of flour: 0.5 kg of butter), very much in relation to flour. Try putting 1 egg and 50-60 g of butter on this amount of flour.Or find any other recipe for baking, I make rolls almost every day and do not tear anything into poppy seeds. stuffing also ext. water. Next, are you sure that the oven is 180 ° C? Gas. ovens are very inaccurate!

I would be very grateful for the recipe for the roll dough, I tried different ones, always tears the Gas oven to check how?

[Dance]

Dance, and you are rubbing poppy seeds?

[ma-ri-na]

ma-ri-na, try this recipe. Many people like him. This is a cake recipe, but the dough itself is universal. I bake buns and rolls from this dough.
Butter cake (Elena Bo)

[Taia]

Taia, thanks, I'll try.

Today I tried the recipe for the roll (the filling is mine)
Dough:

Outcome:

I twisted it so that it was thicker upwards and lost it, in the end it broke again, but not so much, I conclude that the egg is needed!

: flowersрSo me for you. I rub in a food processor (blender). Try: flour-300, yeast-20, sugar-80, margarine-40, egg-1, vanillin, a pinch of salt, water ~ 100 g. I knead in a bread maker. Fermentation-1-1.5 h. In time, not siotryu, as it rose well, forward! Divide into pieces, round up and let sit for at least 15 minutes. Then roll and shape the rolls. Leave the finished (formed) rolls for the final proofing ~ 25-30 min, depending on the temperature in the room, the properties of the yeast. Readiness for baking is determined by pressing your finger (lightly) on the surface of the roll - ready-made will slowly restore the depressed surface, over-spreading - the depression is not restored, under-spreading - quickly restored. Grease the product with an egg and bake at temp. 180-190

Marina, it's already better, but there is little yeast, you can see it from the recipe and from the photo, put 20-25 g.

[Dance]

Dance, Pressed yeast? Without dough, just mix everything, no matter in what order?

What is the thickness of the layer to roll out, is there a secret, distribution of the filling, pinch?)

Prescription: 15g pressed, I put 1.5 hours. l dry for baking ... Not enough?

Pressed yeast, dry I do not respect. As soon as I put the dry ones, the dough can be thrown away, it does not have the same elasticity as with the presses. how much she worked in production, always with pressed and no punctures. No dough. The layer is ~ 1 cm, it can be slightly thinner, but not quite thin. As many fillings as you want. I don't do the pintucks, I just lay it with the seam down.
Bookmark: (I knead in a bread maker) yeast + sugar + margarine + egg, salt, vanillin + warm water, flour on top, that's it, put it in the batch. Then put the dough into a bowl and let it ferment.

[Dance]

Dance, so where to get them - pressed, I’m looking for makitra for the second year, I haven’t even seen pressed yeast))))

[Dance]

Dance, in a couple of days I will try according to your recipe)))), again this feeling - faith - hope, you are waiting for what this time will definitely work out ...

Maybe try to take water instead of milk?

And what is better to lubricate after baking?

I grease before baking. Yeast is in any store in the supermarket, at least we have it. On the market. Just ask around.

[ma-ri-na]

ma-ri-na, yeast is usually in the refrigerator. at us personally or in the dairy department, or wherever there are oils. And so Tanya correctly says, just ask around in the store.
P.S. what is makitra?

But to buy makitra is ...! Rarity! By the way, I have as many as two: one from my mother's, and the other from my grandmother. But you can use a meat grinder with a poppy grate (small holes).
Makitra is a mortar with pestle (crush), in which the hostesses used to grind poppy seeds, spices, etc. But you need to be able to crush in it, because you can break it, they are clay (they were before). When there is no light, sometimes you have to remember a rarity and exercise!

Makitra is a stupa with pestle (crush)

clearly, I also have one, I usually crush cardamom in it
in our expensive stores they sell it, granite

My grandmother also rubbed it in makitra, here I found makitra on the Internet, but without makogon, and without it it is not needed, I decided to try it in a meat grinder and lo and behold, the smell ... this poppy smell ... but the taste still not the same, maybe there is not enough water, but with my cracked dough, I'm afraid to add it in large quantities (

If you type in the video search makitri you will understand what it is)))

clearly, I also have one, I usually crush cardamom in it
in our expensive stores they sell it, granite

This is a mortar, a large makitra)

Girls, how to avoid see-through holes in baking, what's my mistake?

Nobody knows why the holes are like that, after all, the same problem in the pies, rolled thinly, stood a little in the proofer?

Most likely this is a problem of incorrect molding of the product. I myself recently realized that half of my life had been incorrectly molded pies. Watch a delightful Russian program called Honest Bread, there are 24 episodes about bread, pies, donuts, buns, etc. with very detailed bakery technology. You can see what your mistakes are. But you will definitely acquire new knowledge. And we need this makogon, in Ukraine they did it and do it and sell it everywhere.

Marina, most likely, this question is shrouded in mystery, because even at the bakery we, with the whole cohort of technologists, led by the chief technologist, could not establish the reason. And what we just didn’t do -... But I also tend to the version of improper molding, although I have never had such holes.
But maybe someone has solved the riddle after all?

Most likely this is a problem of incorrect molding of the product. I myself recently realized that half of my life had been incorrectly molded pies. Watch a delightful Russian program called Honest Bread, there are 24 episodes about bread, pies, donuts, buns, etc. with a very detailed technology of bakery. You can see what your mistakes are. But you will definitely acquire new knowledge. And we need this makogon, in Ukraine, as they did it, they do it and sell it everywhere.

It's a pity they don't send to Russia, I would order)

Marina, most likely, this question is shrouded in mystery, because even at the bakery we, with the whole cohort of technologists, headed by the chief technologist, could not establish the reason. And what we just didn’t do -... But I also tend to the version of improper molding, although I have never had such holes.
But maybe someone has solved the riddle after all?

Since you didn’t have it, but I have it, the point is in the pens, in mine)))) ... I need a master class, one of these days I will make a roll from your recipe, let's see what happens)

Without dough, just mix everything, no matter in what order?

according to the technology, fats are kneaded last.
I usually mix yeast with 1 tsp. sugar and 2 tbsp. l flour in warm milk, in the rest of the flour I knead all the other components, except for the butter, after the foam appeared on the milk with yeast (the yeast began to work) I pour them into the flour, knead the dough and at the end add soft butter and knead well again ...

according to the technology, fats are kneaded last.
.

This applies to a dough with a high content of baking-fat, sugar and eggs. Roll dough is a medium baking, so it can be done this way, or it is possible using the technology of strong baking. I wrote how I have been doing for more than one year, during this time only stale yeast and flour with bad gluten let me down, but now I use it for sand and biscuits.

[Dance]

Dance, not necessary for strong baking, for medium the same. This is a kneading technology: first there is a liquid - flour - yeast (if a dough), then the remaining flour is added to the dough, then salt and sugar are dissolved in the eggs. - add there, mix everything properly and at the end add soft butter - kneading well. And in the exact same sequence. (they also write this in cookbooks)

Girls! I'm ready to try all the recipes for rolls with poppy seeds I will learn!

I'm waiting for recipes, if it's not difficult, write here)

I found a video of an interesting way to grind poppy seeds, my hands itch to try, no one tried to grind poppy seeds, with a meat grinder, through TWO !!!!!! lattice?

My life experience with poppy seeds has shown that you don't need to grind poppy seeds at all! (and in a whisper: do not even steam!).Just rinse the debris with water, drain the water thoroughly and mix the poppy with what you like (sugar, honey, apples, blueberries, butter, etc.) and push into a pie or roll. When baking, he perfectly rebukes himself and becomes soft. Maybe, of course, this is not gourmand, but without unnecessary crap. And I love poppy as a drug addict! and pies with poppy seeds I usually have the opposite: poppy with pies! 1cm. Test 4cm. poppy.

Yes, Ira, without hemorrhoids, you can not grind, but the taste of the mashed poppy is completely different! Much tastier!

I don't even know what to say. Give me the poppy so I'll eat it and eat it dry! I'm writing that I'm not a poppy gourmet, but a drug addict!

no one tried to grind poppy, with a meat grinder, through TWO !!!!!! lattice?

Have not tried. To be honest, I don't see the point, the poppy still prays with knives through one grate, through the second it is simply pushed out, but in fact nothing is done with it. That is - what is the meaning of the two lattices ??? Wash more!