Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients according to the list. All products stored in the refrigerator must be removed in advance so that they are at room temperature. Put the softened unsalted butter in a deep bowl, chop it with a knife. Margarine can be used instead of butter, it will turn out to be more budget-friendly, but such a replacement does not affect the quality of baking.
Step 2:
We need only yolks from chicken eggs for the dough, we separate them from proteins. We send the yolks to a bowl with butter.
Step 3:
Add sugar, mix until smooth and sugar dissolves.
Step 4:
In a glass with warm milk (milk needs to be heated to a temperature of 36 degrees, this can be done in a microwave oven or on a stove, the main thing is not to overheat the milk so as not to spoil the effect of yeast), we breed dry yeast, mix so that they completely disperse in the mixture.
Step 5:
Pour the resulting milk-yeast mixture into a bowl with butter-egg mixture. Mix again.
Step 6:
Pour the sifted wheat flour into a bowl with liquid, pour the flour in parts, mixing the dough each time. When the dough becomes difficult to mix with your hands, spread it on a floured work surface and continue kneading with your hands. Flour may need a little more or less, in contrast to the quantity specified in the composition, since the quality and density of the product differs from manufacturers.
Step 7:
The dough should be smooth and elastic in consistency, slightly sticking to the hands, but not remaining on the palms. Put the dough in a plastic bag, tie it and leave it for 20 minutes at room temperature. The dough should increase significantly in volume.
Step 8:
The dough is ready, we proceed to the molding of products from it: buns, pies and even the famous French croissants. Very tasty, soft and airy loaves and baguettes are obtained from such dough, which are very popular in France not only as a muffin for tea or coffee, but also an excellent basis for sandwiches with a spicy filling. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Dry yeast - 410 kcal/100g
