Yeast dough for cheesecakes

Step-by-step cooking

1. Step 1:

   

   How to make dough for cheesecakes? The key to success is the same room temperature for all products. Therefore, take everything out of the refrigerator in half an hour. Equally important: measure the ingredients correctly and let's get started.

2. Step 2:

   

   First prepare the sourdough. To do this, crumble the live pressed yeast into a wide and deep bowl, it will be easier for the dough to grow. Add 1 tsp of sugar. Pour in 1/2 warm milk and stir in 1 tsp flour. Take sugar and flour from the total volume, fill a spoon with a small hill. Preheat the milk to 35-38 degrees, it will be colder - it is harder for yeast to activate, in a hotter the mushrooms will die.

3. Step 3:

   

   Stir this "chatterbox " and leave in a warm place for 10-20 minutes, until the foam cap rises. There is no need to cover. Be sure to check the expiration date of the yeast, if the cap does not appear, the yeast is not active and they need to be replaced. How to cook sourdough on dry yeast, I will write at the bottom of the recipe.

4. Step 4:

   

   While the dough is coming, sift the flour. Let me remind you, first we measure, then we sift. Sifting will loosen the flour, get rid of lumps and impurities, saturate with oxygen. Melt and cool the butter.

5. Step 5:

   

   In a separate bowl, break the egg and add 1 yolk. Add the remaining sugar and salt, whisk a little with a whisk until smooth.

6. Step 6:

   

   In the finished, well-risen sourdough, add the remains of warm milk. Stir and pour in the egg mass. If the volume of the bowl does not allow, pour into a larger one. It is convenient to put the sourdough immediately in a bowl for kneading dough.

8. Step 7:

   

   Now pour in the sifted flour in two stages.

9. Step 8:

   

   Do not add all the flour at once, leave 30-40 gr., it may be needed at the end of the kneading.

10. Step 9:

    

    Knead the dough, first with a spatula, then with your hand. When all the flour is moistened and the dough becomes homogeneous, pour in the melted butter in two stages. The dough will turn out sticky, viscous. Knead it for about 15 minutes, if necessary, add the remaining flour. In the end, it will gather into a lump, it will become smoother and more elastic.

11. Step 10:

    

    I first kneaded in a bowl, after adding all the flour, I continued on the table.But the flour was no longer poured, and the countertop and hands were lightly greased with vegetable oil. Well-kneaded dough does not stick to your hands, it is smooth and delicate, airy. Round the dough, bending the edges down, then place in a spacious, clean bowl. Inside, lubricate it a little with odorless vegetable oil.

12. Step 11:

    

    Cover the bowl with a film and leave to ferment for 1-1.5 hours in a warm place without drafts. That's how my dough came up after an hour, it rose almost 2.5 times. I put it in a slightly warmed and turned off oven, the temperature is no higher than 38-40 degrees. The finished dough turned out to be 790 gr., it is enough for 9 cheesecakes of about 87 gr.

13. Step 12:

    

    These are the cheesecakes from this dough. How to cook them? Knead the finished dough, divide into 9 koloboks. Put them on a baking sheet lined with parchment, cover with foil and leave for 30 minutes to proofing. Then make a recess by pressing the greased bottom of the glass. Lubricate the edges of the dough with egg + 1stl. milk, put the filling, sprinkle with streusel. Bake in a preheated oven t 190&039; for about 25 minutes until golden brown. Cool the finished ones on the grill and try!