Yeast dough on powdered milk

Universal yeast dough on powdered milk! Yeast dough on powdered milk is suitable for any baking, with a sweet filling, for fried pies and large pies with salty filling, for pizza, buns and other pastries. Thanks to the powdered milk, the dough turns out to be especially airy and light.

Snezhana

Recipe author

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Composition / ingredients

servings:

Wheat flour

460

Powdered milk

Water

Chicken eggs

Dry yeast

1.5

Sugar

Salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 9 g

Fats 14 % 8 g

Carbohydrates 71 % 42 g

271 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 3 h 40 min

Step 1:
Prepare the ingredients. Sift the highest quality wheat flour to enrich it with oxygen. The splendor of the future baking will depend on this. In a bowl, dilute the powdered milk in warm boiled water (no more than 40 degrees). Stir thoroughly until smooth texture without lumps. The liquid should not be scalding hot, otherwise the yeast will die, and in the cold they will not activate.
Step 2:
Add sugar, yeast and 2 tablespoons of flour. Stir. Cover the bowl with a kitchen towel and leave for 1 hour in a warm place (you can put it in the oven, heated to 40 degrees). During this time, the yeast is activated and a lush foam cap forms on the surface of the sponge. If this did not happen, then the yeast is expired or spoiled, take others, otherwise baking will not work.
Step 3:
When the sourdough is ripe, slightly fermented, proceed to kneading the dough. Pour a lightly beaten egg with salt into the sourdough and mix. Pour the flour into the yeast mixture in parts, gently kneading the dough. Flour may need more or less than indicated. Everything will depend on its properties. Focus on the desired consistency of the dough. It should be slightly sticky, soft, elastic. Cover the bowl with the dough with a towel and put it in a warm place for 2 hours.
Step 4:
In two hours, the dough will fit, it will increase in volume by 2-3 times. Obomnite it to expel carbon dioxide, which slows down the fermentation process. Leave it for another 1 hour. The dough is ready. Proceed to baking.

Yeast dough is prepared on powdered milk quickly and simply. Baking from it turns out tender, airy. The dough is suitable for making unsweetened pies, pizzas, lasagna, pampushki and sweet buns, cupcakes.

Be prepared for the fact that flour may need a little more or less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour of the same variety can have completely different properties, read this article

Yeast dough in powdered milk is stored in the refrigerator longer than with "raw" milk.

It can also be prepared for future use and frozen. To do this, transfer it to a hermetically sealed container or bag. Put it in the freezer. It is recommended to store no more than 1-2 months. It is better to defrost on the bottom shelf of the refrigerator or at room temperature.