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Learning to cook with Natasha Skvortsova — yeast dough

Learning to cook with Natasha Skvortsova — yeast dough

Never be afraid to cook a new dish and do not tell yourself: this will not work for me. Fear in any business is a bad helper, and especially in the kitchen.

I had it with yeast dough.

All childhood and adolescence I watched how amazing dough It turns out at the grandmother. And when she was gone, I didn’t even repeat in my thoughts what she was doing.

Sometimes, however, under the pressure of home, I tried to do pies, but it was a pitiful semblance. Because I was sure that I would never get such an air test as my grandmother.

And the very substance of this living creature was unpleasant to me: sticky, stingy, pristavuchee to the hands and the table, then otkrebsh it.

Dough, apparently felt my dislike and never worked.

And not so long ago on me, as they say, flooded. Suddenly I felt that I wanted to make yeast dough immediately. Grandma gave me the recipe and kneaded it so confidently that he, the test, had no chance of succeeding.

And I didn’t specifically begin to weigh and measure anything, but I don’t have it all, like grandma used to be.

Goodies have gone well.

And I began to bake every day, gradually, step by step, learning the nuances of working with dough.

Now I can say that we should start with the yeast, because if the yeast is old or unsuccessful, then nothing will work out. This is very upsetting and the desire to bake can disappear for a long time.

Dry yeast always gives excellent results.

But the living need to check for freshness: first, dissolve in warm milk, then add a tablespoon of sugar, cover with a napkin and leave for 15 minutes.

If the milk is bubbled, then the yeast is fresh.

Next, check for the freshness of the eggs: drop them in a glass of water.

The egg should lie on the bottom of the stone, not raising a sharp nose to the top, and even more so without emerging.

The next stage — sift flour.

It should be filled with oxygen and then pass it to the test.

A few more things to remember. The more in the baking dough (butter, eggs, sugar), the more you need to put the yeast to rise.

Muffin dough weights. The smaller the baking dough, the easier and more airy it turns out. Therefore, milk is better to use with the lowest percentage of fat.

If you use live yeast, we dilute them in milk, if dry, then mix them with flour.

We always close windows and doors: yeast dough does not like drafts. And it also does not like fatigue, irritation and all other negative emotions.

In such moments with the dough is better not to venture. Nothing happens.

Proven on their own experience.

And now, when everything is ready and we ourselves are kind and fluffy, proceed to the batch.

In a glass of warm milk we breed a little more than half a pack of yeast (about 60 g or 7-8 g dry yeast), add a tablespoon of sugar and leave for 15 minutes.

During this time, we heat up two glasses of milk and melt 100 g of butter.

In a large bowl, beat two eggs and a teaspoon of salt. Pour the milk with yeast, the remaining milk and butter. All ingredients must be warm!

Add 2 tablespoons of vegetable oil. Stir. Pour 3-4 glasses of sifted flour.

Knead well.

This must be done for a long time and carefully, until all the lumps disperse, and dough will not become smooth, uniform and elastic.

The most convenient with a long spoon.

At some point, you may want to put the dough on the table and continue kneading. Sprinkle the table with flour and lay out the kneaded dough. If necessary, add flour, but do not overdo it.

If the dough sticks to the hands, it is better to grease them with vegetable oil, and not flour.

Otherwise you will not notice how the dough can become very cool.

Shift the dough into a bowl, cover with a towel and leave to rise.

An hour later, we lower it, and give up a second time.

Two hours later we get an airy, light dough for pies, cheesecakes, buns, homemade bread and something else you want.

Now i do yeast dough every weekend and with a smile I remember my fear.

Illustrations: Ekaterina Morgunova

Natasha Skvortsova:
“I have four children and, of course, most of the time I spend in the kitchen. I perceive any information from the point of view of its application to cooking.

When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of. Very often, according to eating habits, you can make a psychological portrait of a person.

I do not have branded recipes. I cook so many and varied that there is no need to repeat the same dish several times.

I like to experiment.

If something touches me in a dish, I take it as an idea as a basis and develop it.

I do not like the phrase «author’s cuisine.» All the basic culinary techniques invented before us.

You can only change something, customize for yourself, to your tastes. I can stand at the stove all day and get an incredible thrill from it.

I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles. I love the smell of fried onions and garlic.

I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.

If it were possible, I would live in the kitchen. ”

Learning to cook with Natasha Skvortsova

Pasta with pesto sauce

Our family is quite Italian. First, a lot of children.

Secondly, the cult of pasta. We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.

See below.

Russian salad

What a New Year without Olivier!

On ordinary days, I make this salad not so often, but on New Year’s — this is holy. Spouse immediately orders Russian salad with doctor sausage.

See below.

Dumplings

Natasha Skvortsova offers a recipe for homemade ravioli and offers to sculpt them using new, accelerated technology. Trying to remember when I learned to sculpt dumplings.

See below.

Roast potatoes

Fried potatoes are an unsurpassed hit on our table. And each family member has their own recipe for its preparation.. The fastest and easiest for men.

See below.

Goulash soup

I take beef tenderloin and cut into large cubes. Salt and roll flour.

I heat the pan well with vegetable oil, fry the chopped onion.

See below.

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