Composition / ingredients
Step-by-step cooking
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I usually use instant pressed yeast – they need about 2 teaspoons without a slide. Fortunately, it is not necessary to dissolve them in advance – I immediately pour them into the sifted flour. Usually I immediately add half a teaspoon of salt and a couple of tablespoons of sugar, but they can be added even at the very end. Sometimes, if I plan sweet pies, 3-4 tablespoons of sugar goes away. But this is a matter of taste – yeast-free dough turns out perfectly and salty, and fresh, and sweet.
Now you can pour in the milk. In any case, do not add hot – a little warm or room temperature is best. But do not heat the milk, otherwise a film will appear. Personally, I put a cup of milk in hot water for a few minutes. That's enough. When the milk warms up, you can add it to the flour and stir. You can immediately break the eggs.
Now you can start stirring the dough with your hands, gradually sprinkling flour on your hands. At first, the dough will seem runny, but then it will acquire the desired viscosity. As soon as the dough starts to come off by itself from my hands, I add a little vegetable oil and start kneading again.
When the oil is completely dissolved in the yeast-free dough, it should be covered with a damp cloth and put to rise in a warm place
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
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
