Butter yeast dough for buns and cakes - how to make butter magnificent yeast dough, a step by step recipe photos

Today I want to tell you about the little secrets that are very important to make a tasty and lavish Butter yeast dough, which is used in baking buns for hamburgers, only buns, rolls, baguettes, pies and so on. D. Ingredients used the most simple, but the dough does not always work the way you want, or as in the picture in the book. And really want to achieve this outcome. I hope that my detailed description of each step and photos to help you prepare the right yeast dough for buns.

Ingredients:

• 6 grams of dry yeast;
• to 150 ml of milk 3, 6%;
• 100 ml drinking water;
• 6 grams of salt;
• 10 grams of sugar;
• 350-400 grams of wheat flour B / C;
• 30 72 gram of butter, 5%.

How to prepare butter yeast dough for buns

How do you brew

Mix the water and milk in a pot and heated. We need a temperature of 36 ° -39 ° C, as this is the optimum temperature for yeast. Add sugar and yeast, stir. We reserve the brew in a warm place for 10 minutes.

During this time, the surface of the dough should form "a foamy cap." This tells us two things:

1. you have a good yeast;
2. dough is ready.

If the foamy caps are not formed, do not spoil on the products, the dough will not rise properly, because the yeast have become worthless.

How to knead yeast dough Butter

Melt the oil and allowed to cool to room temperature.

In a bowl sift the flour and mix it with salt. We make a recess in the center and pour in the brew.

Mix sponge with flour and, as soon as the mixture begins to become similar to the dough, add the oil. Knead the dough into a lump. It practically does not stick to hands. We spread it on a clean work surface.

Check the dough into the light. We pull up a piece of dough until it becomes thin. The correct preparation of the dough this thin layer should remain intact and translucent. As can be seen in the photo, the dough does not yet ready and eager for the scan.

We start our butter knead yeast dough on the table without flour folding method. This means: mash the dough into the reservoir palms or fists, fold it several times and mash again. As a result, the dough should acquire smoothness and plasticity. His willingness to check the light. On average, it takes no more than 15 minutes. The photo shows that the dough does not tear when checking and perfectly smooth.

a clean bowl grease with butter and place the dough in it. Or a tight-fitting plastic wrap, or cover with cloth, but also firmly. We put in the proofing in a warm place for 40 minutes. One way of proving: pour boiling water into the cup and put in a microwave oven. There also are sending the dough tightly and the door is closed. Microwave is not necessary to include (!). After 40 minutes you will have an excellent thick crust.

Here is a magnificent and wonderful dough I did. Now you can work with them further. If your plan is not included, wrap it in foil in several layers and store in the freezer to the desired time bake buns, rolls, cakes or other baked buns.