How to cook dough - 16 recipes at home: delicious dough for pizza, dumplings, pancakes, pies

The test means any plastic mass, which is obtained by mixing dry and liquid products. Various “goodies” are prepared from it: hearty snacks, pies, rolls, cookies and much more. In every national cuisine there is not one, not two, but dozens of recipes for the basis for culinary creativity. In this article we will tell you how to cook dough for a wide variety of dishes.

How to make pizza dough

Pizza dough is different. In the south of Italy, they prefer to prepare a base from high-protein flour (12%), which is practically not found in our stores. The cake is a little viscous, quite dense. There are practically no bubbles in it.

Say right away, not everyone will like this foundation. But the recipe from the north of Italy will please both the hostess and those who will try pizza. He does not oblige to search for exotic flour.

According to this recipe, you can take a completely ordinary "extra" premium. It will make a plastic dough that easily rolls into a thin cake. The base becomes dense, but inviscid and quite porous. It will crunch and keep the filling well.

Even a novice can make a classic dough. It doesn't matter in which order you mix the ingredients. Their temperature also does not matter. The main thing is that the products are not hot or icy.

For a pound of flour you will need:

• a mug of water;
• seven grams of fast yeast;
• a teaspoon of salt;
• a quarter cup of olive oil.

The dough should be tight. It must be kneaded for 10 minutes. After it rolls into a smooth ball, place it under a damp towel and let it rise for about an hour.

From the specified number of products, the basis for four medium-sized pizzas is obtained.

Cooking for pancakes

Real Russian pancakes are made from yeast dough. This recipe is useful for novice housewives, those who want to learn how to make original porous Pancake week pancakes.

1. Saturate the flour with oxygen, sift one glass into a bowl.
2. Add a pinch of salt, a tablespoon of sugar, 4 g of quick baking yeast.
3. Beat two eggs separately until fluffy foam appears and pour all the contents onto the flour.
4. It remains to add two cups of a little warmed milk.

Stir the liquid base until the lumps dissolve. Leave warm for an hour. The pancake dough is ready.

Cake Recipe

The most delicious pastry dough can only be yeast.

It is such a base that turns out to be soft, elastic, well plucked, holds the filling, does not lose shape when frying and baking. And under the influence of high temperatures, it is filled with a huge number of bubbles, from which the baked goods are lush and tender.

If you cook the dough in accordance with all the rules, you will have to carry around in the kitchen all day. Therefore, smart housewives have long invented quick recipes, thanks to which you can feed your family and free yourself from unnecessary work.

It is about this recipe that we will now tell:

1. Prepare a mixture of dry ingredients by mixing two tablespoons of flour with a slide, one and a half tablespoons of granulated sugar and 7 - 10 g of active yeast.
2. Pour the products with 1.5 cups of warm water, mix everything with a whisk and set the dough aside for 15 minutes.
3. When the sourdough is covered with a thick foamy cap, sift another half a kilogram of flour into it, pour 60 g of vegetable oil, add a little salt and collect the dough with a spoon.
4. Knead it without removing it from the bowl. Then oil the bottom of the pan and let the ball rise under a damp towel for 30 minutes.

The basis will increase in volume by 2 - 3 times. Knead it and dump it on the table. The dough will turn out very soft, it can easily be rolled into thin layers.

Universal dough for dumplings

The dumplings dough should be plastic, smooth, roll thinly and not fall apart when cooking.

You can rearrange the pile of directories, but it is better to use a proven recipe.

Follow the instructions:

1. Sift 600 g flour into a deep bowl.
2. Make a small depression in the slide and break one egg there.
3. Pour in one and a half glasses of cold water.
4. Add half a teaspoon of salt and two tablespoons of vegetable oil.
5. Collect the dough with a spoon from the edges to the middle.
6. Taking it out of the bowl, knead it a little with your hands.
7. Roll into a bun, leave for twenty minutes.

After the dough has rested, it will acquire a smooth structure, will be elastic, like plasticine. From the resulting amount, you can dazzle a hundred dumplings.

For dumplings with potatoes

Choux pastry is perfect for dumplings. It rolls thinly, stretches well, does not tear. You can put a lot of filling in it. The edges hold well during cooking and dumplings do not fall apart. After cooking, they become smooth, slippery and do not stick together.

To make such a basis is extremely simple:

1. Sift about one and a half glasses of flour.
2. Add a little salt and pour 50 ml of sunflower oil.
3. Steam flour 150 ml of boiling water.
4. Collect lumps with a spoon.
5. Knead the dough for two minutes and let it rest for five minutes under a plastic wrap.

Now you can roll the dough into the thinnest layer.

The perfect base for the pie

The ideal dough for a pie is a rich air base, combined with any filling. This is exactly what we propose to cook.

Take:

• a circle of warm milk;
• 16 g of fresh baker's yeast;
• about four hundred grams of flour;
• a fifth of a packet of butter;
• eggs - two pieces;
• an incomplete teaspoon of salt and 2 tablespoons of granulated sugar.

Proceed:

1. Sift all the flour at once. Separately, dissolve the yeast in about a quarter cup of milk. Pour the yeast into the flour.
2. Add the rest of the milk and half a spoonful of sugar. Knead the thick dough and let it come up for 30 minutes.
3. Over time, add beaten eggs, melted butter, the rest of sugar and salt to the mass. If the dough is too soft, add some more flour.
4. Place it in a bowl and cover with something moist. Put the dough in heat for an hour.

Wash the finished base with your hands on all sides and shift to the work surface.

Dough for pasties

What should be the dough for pasties? The answer to the question lies ahead!

1. Heat a mug of water with two tablespoons of vegetable oil over a fire.
2. As soon as the liquid begins to boil, pour a glass of flour into it and remove from heat.
3. Stir the mass with a spoon, add the chicken egg and a pinch of salt. We introduce another half a glass of flour and leave the future dough to cool under a towel.
4. After 15 minutes, add another half cup of flour and start kneading on the table. The dough will be very tight at first, but then it will open well and turn into a perfectly smooth ball.

This base is the best suited for pasties. When frying, it will flake a little, swell, and at the end it will be covered with an even crisp.

Option for manti

The real dough for manti should be flexible and obedient, rolled to a thickness of 1 mm. According to the classic recipe, the dough needs to be kneaded well and for a long time. Then it will turn out to be very tasty and will hold well not only the filling, but also the juice flowing from it.

1. For cooking, you need to sift half a kilogram of flour twice.
2. Then break an egg into this slide. Add some salt if desired. And at the end, introduce a glass of warm water.
3. First, knead the dough with a fork, moving in a circle from the edges to the middle, grabbing flour in batches. When all of it is mixed, you need to go to manual kneading.
4. Knead the base for at least 15 minutes. Before sculpting manti, she needs to rest for 20 minutes.

Plain puff pastry

The practice of buying puff pastry has become very common. But to make such a basis yourself is not so difficult.

1. Cool in advance half a cup of water. Break the egg into it, add two teaspoons of natural vinegar and a pinch of salt. Shake everything with a whisk and put the mass in the refrigerator.
2. Pour a glass of flour onto the table. Freeze a packet of butter in the freezer. Rub it on a coarse grater, constantly mixing each new batch of pieces with flour. Quickly mix the flour and butter again.
3. Pour into this mass chilled egg chatter. Collect everything into a lump. Do not knead the dough, but wrap from the edges to the middle.
4. Wrap the base in foil and put in the refrigerator overnight. In the morning, with the dough, you can do anything: roll into cakes, form pies. The excess is stored in the freezer for up to 3 months.

The base is neutral in taste. It fits well with any fillings. The dough exfoliates during the baking process and becomes moderately crispy.

For whites

Real whites are cakes with tender dough and lots of filling, the juice from which literally flows by hand. To cook such a dish is possible only by finding out the secret of an ideal foundation. And it should be moderately porous, not absorb too much oil, keep its shape and seal all the juices inside.

Cooking Technology:

1. Prepare the starter: mix a teaspoon of sugar, one and a half tablespoons of granulated sugar, a tablespoon of dry yeast and pour it all with a cup of warm water.
2. Cover the starter with a lid or polyethylene, let it brew for 20 to 30 minutes.
3. Dilute a cup of milk with the same amount of water, add half a cup of sunflower oil, sift 2/3 kilograms of flour into this liquid.
4. Knead the dough, add the leaven and another third of a kilogram of flour to it.
5. Let the base come warm under the towel - in an hour it will become porous and airy.
6. Mash it, release all the excess air and send it to the refrigerator for half an hour.

Feel free to start sculpting whites. This dough rolls well, when frying it becomes crispy on the outside, and remains soft inside.

How to make yeast dough?

Most types of baked goods are cooked with yeast dough. Learning to make such a basis is the responsibility of any cook. Having mastered this skill, you can significantly expand the range of homemade dishes.

Yeast dough is prepared in two stages: preparation of the dough and the main batch. All products are placed in a warm state, pulling them out of the refrigerator in advance.

Cooking Dough:

1. In a bowl, you need to crumble a fifth of a hundred-gram pack of pressed yeast.
2. Pour the yeast with warm water (2/3 cups) and dissolve them with a whisk.
3. Pour 2 cups flour and a spoonful of sugar into yeast with water.
4. Mix everything until the consistency of thick pancake dough.
5. Cover the dough, put in heat for three hours.

After the leaven rises and falls, you can proceed to the main batch:

1. Shake two eggs with a pinch of salt until foam appears and pour the egg mass into a dough.
2. Stir in the dough another three tablespoons of granulated sugar.
3. Pour two cups of flour and knead the dough with your hands.

Cover the base with a damp towel and let it stand warm for one and a half hours. After this, you need to knead the dough several times and put on a table dusted with flour. Now it is completely ready.

Butter base for baking

Butter dough, although very high in calories (252 kcal), but very tasty. From it you can bake rolls without filling, sweet and unsweetened pies. It is combined with minced fish and meat, fruits, jam, mushrooms, raisins and nuts. This is a universal base for any home baking.

The dough flavored with fats remains fresh for several days and does not lose its airiness even the next day.

We will prepare it in an uncooked way:

1. Pour a mug of warm milk into a mixing bowl, stir in two chicken eggs at room temperature, a drop of salt and a tablespoon of granulated sugar.
2. Shake the products with a whisk.
3. Sift three and a half cups of flour.
4. We make a small depression in the flour hill and put one and a half teaspoons of high-speed yeast in it.
5. Knead the dough with a whisk and add to it the melted butter (3 tbsp. L.).
6. Stir the base with your hands and roll it into a bun.

Cover the ball with a cloth and wait three hours until the dough rises three times. We’ll let him in by removing the excess air. Now the base is ready to go.

For sponge cake

The biscuit was invented by French culinary specialists. This is the perfect base for homemade cakes, pastries and other sweets. Baking lush porous cakes is not difficult.

First, prepare a batter, which subsequently will need to be poured into a mold:

1. Ideally, you should take homemade eggs for a biscuit, but if there are none, store eggs are also suitable - 5 pcs.
2. Beat the eggs until a stable foam with a glass of sugar.
3. After that, you need to add a glass of flour in portions to the lush mass and stir the resulting dough with a spatula until the lumps disappear.

Well, that’s it, the biscuit dough is ready for baking.

Classic shortbread dough

Homemade cookies are baked from shortcrust pastry. It also serves as the basis for baskets, tartlets and cakes. It is called sand, because it turns out light and crumbly.

If you follow the recipe, then you will surely succeed:

1. Beat with a mixer 200 g of soft butter with a pinch of salt and half a glass of granulated sugar.
2. Add an egg and one yolk, continue to beat until lush.
3. In batches, sift flour into a bowl (2 cups), knead the mixture until smooth.
4. Put the dough on the table and crush it with your hands.

The base can be used immediately, or put away in the refrigerator until future times.

The basis for lean baking

Lean dough is made without milk and eggs. If you make it according to the recipe, it will turn out delicious and magnificent. Especially good with it are pies fried in a pan.

The cooking technology is simple:

1. Dilute with a glass of warm water 8 g of high-speed yeast.
2. Pour a pinch of salt, a couple of tablespoons of sifted flour and a tablespoon of sugar into the liquid.
3. Mix thoroughly and add a couple of tablespoons of vegetable oil.
4. Let the yeast come to life a little.
5. In batches, sift into a sourdough two glasses of flour, each time picking and kneading lumps.
6. If the dough is too sticky, grease your hands with vegetable oil and knead it for 10 minutes.

Let the lean base rise. Let it stand, covered with a cloth, for 20 to 30 minutes. Now the dough is ready, you can form pies out of it.

How to make choux pastry?

For beginners, this name can scare. They immediately think of something incredibly complex, which requires remarkable experience. In practice, the situation is different.

The dough is called custard, because the flour is steamed with boiling water. This is done so that gluten becomes more flexible and flexible, and many large pores are formed in the finished baking.

The baked base is easy to fill with any filling or cream. Profiteroles, eclairs and other cakes are made from custard dough.

1. Pour into a ladle 90 g of boiled water and milk, add a pinch of salt and sugar, as well as 70 g of butter.
2. Bring the contents of the ladle over a fire to a boil.
3. Pour half a glass of flour into the boiling mass and keep everything on the stove for another 1 - 2 minutes, stirring very carefully and quickly, so that the dough does not burn.
4. After the bucket is removed from the stove, the contents should be allowed to cool slightly, since the next step is to introduce the eggs, and at high temperature they simply curl.
5. Break the eggs one at a time, each time thoroughly knead the dough until the mass becomes homogeneous. In total, three eggs will be taken on such a basis.

Immediately after mixing, the base will be ready for further use. It can be spread on a baking sheet through a cooking bag or a teaspoon.

We hope that the proposed recipes will help you learn new culinary techniques and achieve a higher level of skill.