Dough for whites with milk
Composition / ingredients
20
servings:
Cooking method
Mix dry yeast with flour, salt and sugar. Pour the resulting mixture over the hill, make a recess and pour in the milk mixed with egg, add softened butter - it will add splendor to the dough. First, pour flour with a fork into the recess from the edges, then knead the dough with your hands. Flour may need more - the dough should turn out homogeneous, slightly sticky. It should be put in a bowl, tighten with cling film and put in a warm place.
When the dough rises, it needs to be slightly kneaded and left again until the next rise. Depending on the ambient temperature, this procedure should take one and a half to two hours - in this case you will get an excellent ripened dough from which you can bake belyashi or pies.
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
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
