Not the last place in the preparation of any baking is the basis. A properly prepared dough for whites is already a victory. There are many options for cooking, but the choice is yours. All recipes are good in their own way.

Classic Whites Yeast Dough

It may seem strange, but it is in this variant that a minimum of products is used and a stable result is achieved.

Prepare these products:

  • 0.5 l of water;
  • salt;
  • about a kilogram of flour;
  • ½ pack of pressed fresh yeast;
  • 10 g of sugar;
  • 50 ml odorless vegetable oil.

First you need to activate the yeast. To do this, we breed them in a glass of warm water, add a salt spoon of sugar and 5 tablespoons of flour. Mix everything thoroughly and leave at room temperature for half an hour, until bubbles appear on top and the volume increases.

Opara is a batter that helps yeast gain strength.

Pour the remaining liquid into a deep cup, pour sugar and salt. Stir with a spoon until everything dissolves. When the dough is ready, merge it into a common mass with sunflower oil. We begin to knead the dough, adding the sifted flour. As a result, it should not stick to hands and utensils. Roll up the bun, sprinkle a little and cover with a kitchen towel or plastic wrap.

It should increase in a warm place in a volume of 2-3 times. Next, mix with your hands and let stand again. The dough is ready.

Quick cooking option in the bread maker

Gadgets are good helpers in the kitchen. It’s easy not only to bake with them, but also just to prepare the dough. Using the recipe above, you can prepare the dough in a bread machine without sorrow.

To make it work, reduce the amount of ingredients by 2 times.Before adding ingredients to the bowl, read the instructions. Most often, the first are liquid, and then dry components.

We put the bucket in its place and set the "Dough" mode. Many gadgets take 1 hour and 30 minutes to do this.

With dry yeast

This method greatly simplifies the process, since there is no need to put a dough. But in general, such a replacement will not play a role in the quality of the finished product.

For a test with dry yeast, take:

  • egg white;
  • dry yeast packet (10 g);
  • 1 kg of flour;
  • 2 tbsp. l Sahara;
  • 500 ml of water;
  • 1 tbsp. l salts;
  • vegetable oil.

In boiled liquid, dilute sugar with yeast and salt. Add protein with oil and stir with a whisk. By adding flour, knead the dough.

Choose volumetric utensils so that when raising the dough does not run away.

Since the yeast is fast-acting, a single increase in volume of two or three times will be sufficient. After, boldly proceed to the formation of whites.

On the water

Also, this dough is also called "Drowned". The cooking technology is unusual, but having tried it, it may become your favorite option.

Prepare for 1 kg of flour:

  • 500 ml of water (milk can be);
  • 2 eggs;
  • 30 g of yeast (better pressed);
  • 150 g of soft oil;
  • Art. l a spoonful of sugar;
  • tsp salt.

Dilute in warm water first margarine, and then yeast. Salt, sugar and add eggs, a glass of sifted flour. After mixing, we give the shape of a ball and drop it into a deep container with cold water, without folding in any bag.

Wait until the lump pops up. Gently pull it out and dry it with a towel. Add the remaining flour little by little. Leave it alone for 15 minutes and you can start cutting.

In milk

This product is more often used in the manufacture of butter yeast dough for whites. It turns out a little tougher than usual. But, many prefer this option. It is more suitable if the products are baked in the oven.

Products for 1.5 cups of milk take the following:

  • 1.5-2 cups of baking flour;
  • 100 g butter;
  • 2 yolks;
  • 2 tbsp Sahara;
  • high-speed yeast - 10 g.

We put a dough of 100 ml of warm milk, sugar, yeast and 100 g of flour. While it fits, mix the remaining liquid with oil and yolks.

In a large bowl, knead the pastry, combining all the ingredients. When the mass ceases to adhere to the palms, cover and leave for 40 minutes until the volume increases.

One time for baking in a roasting pan will be enough, but if you decide to fry in a pan, let the dough again gain oxygen.

Before you put the finished product in the oven, grease the surface with yolk to get a ruddy and beautiful crust.

On whey

If you cooked the cottage cheese and left the whey, do not rush to pour it. It is believed that it is useful and perfect for making dough for meat with white meat.

Would need:

  • whey - 450 ml;
  • sugar - 3 tbsp;
  • salt;
  • dry yeast - 10 g;
  • refined oil - 5 tbsp.

Pour granulated sugar and yeast into the whey and mix with a large spoon until the bulk ingredients dissolve completely. Stir with two tablespoons of flour and leave for half an hour.

When the dough is ready, pour oil into it, add salt and flour.

Before use, it is better to sift flour before use. So it becomes more magnificent, and accordingly the taste of the finished products improves.

We put in a large package and leave for a couple of hours.

Kefir dough for whites

The basis for this dairy product can be made in two versions: with and without yeast. First, consider the first method.

Required Products:

  • 15 g of dry yeast;
  • two eggs;
  • a kilogram of flour;
  • half a liter of kefir;
  • 100 g of sunflower oil;
  • 100 g of granulated sugar;
  • salt.

Consider the step-by-step recipe for making dough for yogurt on kefir:

  1. We get the sour product from the refrigerator. It should be warm.
  2. We breed sugar and yeast in one glass of the drink. Add a couple of spoons of flour. We are waiting for a small lift.
  3. In a deep cup with a whisk, combine the remaining kefir with eggs, oil and salt.
  4. Gradually adding flour, which was sifted in advance, knead the dough.
  5. Cover with a film or bag and set closer to heat.
  6. As soon as the diameter of the ball becomes 2 times larger, you can start cooking.

Such a basis in the finished form should turn out even more magnificent than in the classic version.

No yeast

The ingredients are the same as in the previous recipe. We make only an exception, replacing the yeast with baking soda (15 g).

We will cook as follows:

  1. Kefir should not be cold. Immediately add soda here and leave it for a while so that it is extinguished in an acidic environment.
  2. When the mass is bubbling, you can add salt and sugar, and then eggs. Corolla bring to homogeneity.
  3. Pour oil here.
  4. Pour flour into small portions. This must be done so as not to overdo it with density.

The test needs only to rest a little, and it is ready.

On sour cream

We will need:

  • half a kilogram of flour;
  • egg;
  • margarine –50 g;
  • dry yeast - 2 tsp;
  • salt;
  • sugar - 2 tbsp. l .;
  • sour cream - 100 g;
  • water - 1 cup.

As always, dissolve sugar and yeast in water by adding a couple of tablespoons of flour. Let stand.

Then it should be mixed with sour cream, softened at room temperature with margarine and the rest of the flour. Ready dough should come up once before starting to cook.

Oven for dough in the oven

A great way out when there is no time, because guests must come or just relatives are waiting for dinner something delicious. The fact of the matter is that the dough for wakelisels starts without yeast. Accordingly, it is immediately ready for use and there is no need to wait for the lift.

Composition required for baking:

  • 3 eggs;
  • 50 ml sour cream;
  • 200 ml of milk;
  • 360 g margarine;
  • 40 g of soda;
  • 700 g flour;
  • 40 g of salt.

We immediately extinguish the soda in sour cream and while the process is going on, we dilute margarine and salt in warm milk. Then we mix both components and begin to add flour. Knead the dough.

To make it easier to cut it, place it in a plastic bag and put it in the refrigerator for a short time, after which it will become elastic.

You can easily cook whites, bake and feed your loved ones with ease.

Crispy Baking Base

If your family likes pies with crust more, then this recipe will do better than others.

Prepare:

  • 30 g margarine;
  • 25 g mayonnaise;
  • 280 ml of water;
  • salt;
  • 5-10 g high-speed yeast;
  • 80 ml of vegetable oil;
  • 600-700 g of flour.

We put half the water with salt and mayonnaise on the fire and wait until it boils. Pour a glass of water there and quickly knead so that there are no lumps. Set aside to cool slightly.

In the rest of the liquid, add yeast and vegetable oil, mix with custard dough. We begin to pour the rest of the flour.

When the dough is elastic enough, leave it alone to rest.

Potato yeast dough

If you hear about this option for the first time, then be sure to try. It is known that potato starch gives lightness to the dough and does not allow to quickly become hard.

About 20 whites will come from this amount of products:

  • 400 g of potatoes;
  • salt;
  • 50 ml of vegetable oil;
  • 50 g of sugar;
  • 20 g dry yeast;
  • 1 kg of flour.

Wash and peel the potatoes. Rinse again and send to boil in salted water, which does not need to be drained completely when the root crop is ready. Leave about 2 glasses and mash with a blender. Add egg and butter here.

Separate dry ingredients in a cup: yeast, flour and salt. Add to potatoes. The dough should stick a little to the fingers. Put the whole mass in a bag and leave for proofing.

After about an hour, the volume will increase by about 3 times. Do not miss this moment and mix the dough. Another lift and you can start cooking.

For convenience of cutting, grease the surface of the table or cutting board with vegetable oil.

Curd base for whites

If you can use whey and kefir, then why not try the dough with cottage cheese, which will give a certain piquancy to the dish.

If about 400 g of curd is left in the refrigerator, then add:

  • 4 full cups of flour;
  • 2 chicken eggs;
  • a tablespoon of sugar;
  • the same amount of salt;
  • a glass of sour cream;
  • 2 teaspoons of baking soda.

The dough will be without yeast, so it will take much less time to make.

First, pour sour cream into a large bowl and add soda. While it is quenched in an acidic environment, beat the eggs slightly. Cottage cheese must be thoroughly knead with a fork or work with a blender.

Combine everything and pour salt with sugar. When adding flour, be careful not to overdo it, since we don’t need a too tight option. The whites just come out very tough. The dough should rest.

Do not waste time and get stuffed.

If you decide, using this recipe, to bake products, then you should still use yeast with which to replace soda. For such a volume, you can take 30 g of the pressed product. Also add muffins, i.e. butter or margarine.

In order for the dough to come faster, all components must be warm.

South American novelty on our table

In Brazil, you can often find pies remotely resembling our whites. An unusual dough hides a chicken filling, which according to local flavor is necessarily sharp. You will definitely be able to surprise everyone at the table.

Brazilian Coxigny Dough Ingredients:

  • chicken broth - faceted glass;
  • melted butter - 3 tbsp;
  • pumpkin puree - 150 g;
  • milk - 200 ml;
  • flour - 700 g;
  • spice.

Dry mix:

  • ground nut - 90 g;
  • breadcrumbs - 120 g.

Batter:

  • egg;
  • 2 tbsp flour;
  • 1 tbsp water.

We put a saucepan with chicken broth and milk on the fire. Cook the puree by rubbing pumpkin pulp on a coarse grater. We send it to the liquid along with spices and simmer until cooked, which can be determined by the softness of the consistency.

Sift the flour, pour into the dishes and immediately continuously mix, so that there are no lumps, and the mass does not burn. Remove from the stove, cool. After adding the melted butter, mix again, but with your hands.

To form products, take the ball in your palm, with the other hand in the middle, put the filling and completely close it. After that, first dip in a batter from a beaten egg with the addition of liquid and flour, and then roll in a nut mass with breadcrumbs.

Related:More from the author: