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Lean dough

Cooking lean dough is not at all difficult, but you need to keep in mind some of its features.

Due to the lack of baking, this dough rises faster, so do not leave him for a long time.

Products from lean dough are baked much faster than sweet, and harden very quickly if they are not properly stored.

For making lean yeast dough for savory pastries, I use the recipe of Richard Bertin.

What do you need:

  • 500 g wheat flour
  • 20 g semolina
  • 1 tsp salt
  • 50 g of vegetable oil (better than olive)
  • 320 g of water
  • 15 g yeast

What to do:
Mix flour with semolina and sift in a deep bowl.

Using your fingertips, rub the yeast into the flour until fine crumbs form. Add salt, olive oil and warm water.

Knead the dough with a scraper, then place it on a work surface and knead until smooth, taking care not to add flour, as excess flour will make the finished product dense and heavy.

The dough will soon be saturated with oxygen and no longer stick to your hands.

At the end of the kneading, roll the dough into a ball and put in a warm place to rise, about an hour.

There are many options for using unsweetened lean dough.

Lean snails.

Roll out lean dough into a layer, brush with olive oil or tomato paste, sprinkle with pine nuts or spread dried tomatoes and basil leaves over the dough.

Roll into a roll and cut into 2 cm thick slices with a sharp knife. Put the resulting buns on a baking sheet, cover with a towel and leave to part until they are doubled.

Bake in the oven at 220 degrees for 15 minutes until golden brown.

Grease still warm buns with olive oil.

Lenten bread. Divide the lean dough into two equal parts, form a loaf of each of them and place on a baking sheet to melt.

When the loaves will almost double in size, make several oblique cuts on each and bake in the oven at 220 degrees for 25-30 minutes.

Lenten buns with olives. At the last stage of the dough, add the finely chopped olives and olives. After the dough rises for the first time, divide it into small buns.

Put the buns on a baking sheet, leave to part until they almost doubled, then bake in the oven at 220 degrees for 15-20 minutes.

I took the recipe for sweet lean yeast dough from parishioners of the Solovki monastery in Moscow.

In order to make the dough soft and elastic, and products made from it to stay fresh longer, the infusion of hops is added to the dough.

What do you need:

  • 1 tsp dry hop cones
  • 900 g flour
  • ¼ packs of live yeast
  • ½ tsp salt
  • ½ cup of sugar
  • 1/3 cup vegetable oil
  • 2.5 glasses of water

What to do:
First prepare the infusion of hops. To do this, fill the hops with 1 cup of boiling water and let it brew for 30 minutes.

Then we filter and add to the infusion 1 tsp. sugar sand.

Prepare a brew.

We dissolve the yeast in ½ cup of warm water, add 1 tsp. sugar and 2 tbsp. l flour, mix well and leave to approach for 20-30 minutes.

Pour the infusion of hops into a deep bowl, add 1 cup of warm water, salt, remaining sugar, approached brew and flour.

All mix thoroughly with a wooden spoon. Gradually pour in the vegetable oil and mix it into the dough. We flutter the work surface and lay out the dough.

Knead the dough well.

We form a ball and leave to approach for 1.5 hours or until it almost doubles.

From sweet lean dough, you can make a lot of small pies with different fillings, a large open pie with jam or roll.

Products before baking should be allowed to stand on a baking sheet, until they almost double in volume.

After baking, still warm patties grease with vegetable oil.

How to store products from lean dough: wrap the pies in a linen towel and put in a plastic bag.

No need to tie the package, leave it open.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.

Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.

When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.

When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Buckwheat pancakes

I have long suspected that buckwheat is even better for pancakes than for cereals.

The recipes of buckwheat pancakes in the book of Elena Molokhovets teased me for years.

See below.

Breton pie

This recipe was brought to me by a friend from a trip to the south of France. She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.

See below.

Chocolate cake

Chocolate cake with a male character to the women’s holiday. Brutal-looking and very delicate in taste.

Dear men, usually on Sundays we are here quietly.

See further …

Swiss bagels

Toward the close of these hectic holiday weekends, Elena Ilyina suggests baking something simple and soulful. Swiss bagels.

See below.

Cottage Cheese Casserole with Banana

As an interest in the cottage cheese casserole lost by Elena Ilyina in childhood, she returned to her again at a conscious age — a recipe for happiness.

See below.

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