Butter yeast dough with sour cream

The basis of farinaceous products is butter yeast dough with the addition of a certain amount of sugar and fat, which, after use for the preparation of various cakes. Today, we want to offer a universal recipe for biscuit dough with yeast and sour cream, which is perfect for virtually everything.

It should be noted that cooked in cream butter yeast dough it turns out not only delicious, but also nutritious. From it you can bake cakes, rolls, best pizza, lush rolls, pies with various fillings and fry patties on this basis, that due to the perfect combination of products do not lose their freshness within a few days.

Yeast pastry - step by step recipe

1. In a deep bowl, pour boiled warm water and dissolve in it a bag of dry yeast.
2. Add 1 tablespoon of sugar and stir thoroughly. Transfer to a warm place for 10-15 minutes.
3. Hammer in one egg, pour salt. Warm in a microwave oven to room temperature, 200 ml of cream and pour into a bowl.
4. No quick movements stir the sour cream and eggs in the liquid. Small portions, sifting the flour over the bowl, knead the pastry.
5. Carefully obmyat, roll into a ball, hide a thick towel and insist in a warm place - 1, 5:00.
6. In the interim obmyat and roll again. As a result, the dough should increase in volume, about 2 times.

Advice and recommendations to the recipe:

- All ingredients must be equal to room temperature, warmed least optimal - 30 degrees. Otherwise, the dough settles, and the dough will rise enough. Also, you can not overheat - yeast and can be lost altogether.

- In different cases, the proportion of the added components may be slightly different. Greater flour depends on humidity and sometimes also on its density, depending on the type and grade. Therefore, in each case, the number of possible adjustment in a little higher or lower.

- When cooking dough flour should always sift through just before the batch, in this way enriched with oxygen, the dough will rise better and pastries will magnificent.

- The end result is a flawless test largely depends on the quality and quantity of yeast used. For example, if the yeast will be a little overdue, then their number will need to be increased.