Butter yeast dough for buns - how to make butter yeast dough for buns, a step by step recipe photos
Today I want to share a recipe Vyborg test, which is being prepared in accordance with GOST and described in many cookbooks before the war. To properly prepare a delicious pastry for biscuits, have reserved the time and, of course, patience. But you will not regret taking the test so much love, care and attention. Step by step recipe decorated with photos will help you to make your own butter yeast dough from which over time will be able to bake delicious tasty buns with the Vyborg shtreyzelem.
For the dough:
- 12, 5 grams of live yeast;
- 290 grams of wheat flour;
- 150 grams of the warm drinking water 38 ° C.
- 85 grams of sugar;
- 0, 25 grams of vanillin;
- 5 grams of eggs;
- 2, 5 grams of vegetable oil;
- 15 grams of soft butter;
- 15 grams of wheat flour.
How to cook the pastry for biscuits (Vyborg)
Put the brew
In a glass full breed yeast in warm water. In a bowl sift the flour and pour in the yeast her cocktail.
The whole mixture is stirred for minutes. It is not necessary for a long time to produce a dense dough kneading, to prevent the formation of gluten. You just need to mix all the ingredients in a bowl and form a ball. We put the sponge in a deep bowl and tightly close the cling film. We leave it to proofing for 4 hours at a temperature of 27 ° C-30 ° C.
Here is a porous dough proofing is obtained after 4 hours.
How do otsdobku and knead the dough
Take the whole egg, its fork agitated until uniform and this egg mixture take only 5 grams and were placed in separate dishes. Then add all the remaining ingredients for the alleged otsdobki. Mix them and get a mixture similar to the paste. Adding otsdobku ready to brew, mix all the dough for about 7 minutes. This manipulation can be carried out in a mixer with paddle "hook." Should get a good tight ball.
If you get a loose dough, add a little flour. As the quality of the flour can affect the consistency of the dough. For pastry rolls at this stage should be such as pictured below.
Tightly close the bowl and the film at ship proofed for 90 minutes at t = 27 ° C-30 ° C.
After 90 minutes the dough has risen enough.
When you press a finger holes remain.
And this means that the pastry buns to ferment well and fully ready for further work with it. You can start forming very tasty buns buns Vyborg - with sprinkles and filled with jam or marmalade.