Dough for various delicacies: Most housewives are willing to make wonderful delicacies for their family. However, many of them stick to the dough. In other words, they are wondering what is the easiest and most effective way to make dough for pies, pizza, crepes, croissants and more. In more detail, everything you need to know:
Puff pastry (classic recipe)
Ingredients:
400 gr. flour
7,5 gr. fine salt
250 ml ice water
1 tbsp. lemon juice
400 gr. very good quality butter Execution:
Work the butter with a spatula and shape it into a rectangle (8 x 12 x 1,5 cm), flour it and wrap it in a greased pan. Leave it to freeze in the fridge. Sift the flour and form a hole in the center where you add the salt and lemon and then start adding the water little by little. Work the dough until it becomes soft so that it sticks slightly to the hands. Knead it for 20 minutes and beat it from time to time on the workbench to make it more elastic. Wet your fingers with cold water and sprinkle it so that it does not become tight and dry.
Once you feel it become smooth, spread it on a clean towel and open it with the rolling pin into a square. Put the butter in the center, lift the edges, fold them over the butter and glue them to close it inside. Wrap it in oil paste and leave it in the fridge for 20 minutes. Then, roll out the dough again with the rolling pin on the floured napkin, creating a rectangular sheet again, which you fold in three. Leave it in the fridge for 20 minutes. Repeat the process of opening-folding-staying in the refrigerator, for another 4 times. After the 6th "round", put the dough in the fridge for another 20 minutes. Then it is ready for use.
Kourou dough
Ingredients:
1 cup of milk
1 cup corn oil
1 plate of margarine
1 egg
1 sachet of baking powder
1 pinch salt
flour for all uses as long as it takes Execution:
In a bowl, pour the milk, corn oil, margarine (be careful not to melt but soften in a warm place beforehand or in a microwave oven), the egg and the salt.
Then add the flour with the baking sieve sifted as needed to remove the dough from our hands (we have to add a little at a time and knead to absorb all the flour before adding more). The dough will be ready when comes off our hands and should come out soft. A few more secrets All our materials should be at room temperature !!!
Dough for crust sheet
Ingredients:
1/2 kg flour for all uses
2 tablespoons oil
1 tablespoon vinegar
2 teaspoons baking powder
2 teaspoons salt
1 cup lukewarm water
Leave to open the sheetsExecution:
In a large bowl, sift the flour and make a hole in the middle. Add the oil, vinegar, baking powder, salt and water. Roll the dough into a ball and knead, adding as much water as needed to make it smooth and soft.
Divide it into balls, depending on the leaves you will need. Put them in a floured pan and cover them with a damp towel and let them stand for 1-2 hours. With a thin long rod, open the balls in a sheet, on a surface that we have put fat, often flouring so that the rod does not stick. The leaves open more easily with fat and we do not have the fear of making holes as would happen with flour.
Rustic sheet for pies
Ingredients:
450 gr. hard flour (type M)
300 gr. soft flour, for all uses
1 pot. wine olive oil
2 tbsp vinegar
1½ ποτ. about water, lukewarm water
1½ κ. Γλ. salt
olive oil for the leaves
leaf flour Execution:
Sift the flour in a bowl. Make a puddle in the middle and pour the olive oil.
Rub it with both hands, to make it like wet sand. Add the vinegar and salt, mix, and little by little add the water while kneading, until you have a dough that does not stick to the hands and comes off the walls. (If you need water, add a little). Then put it on the workbench and knead it for 5΄. We want a dough with a soft texture and pliable.
Make it into a ball, cover it with plastic wrap and let it stand for at least 30 minutes. Then, divide it into 4 straight pieces and make them into balls. Take the balls one by one and on a floured counter, open them into thin sheets, a little bigger than our pan. We can use this traditional sheet, for any pie we like.
Pizza dough
Ingredients:
500 grams about strong flour (wheat flour for bread)
350 ml of warm water
1 sachet (8 grams) of dry yeast
1 pinch of sugar
4 and others olive oil
1½ κ.γλ. salt
1 tbsp. dried herbs (oregano, basil, thyme) optional Execution:
Put the warm water, the yeast, the sugar, the olive oil (and the herbs optionally) in a mixing bowl. Stir to dissolve the yeast. Allow the surface to foam 5΄-10΄, a sign that the yeast has been activated. Gradually add the flour and salt, stirring with a spoon. When the dough starts to rise with the addition of flour, we roll it into a ball by hand. Pour it on a floured surface and knead it for 5΄-10΄ with strong movements with your fingertips. The dough should be soft, elastic and pliable. Lightly grease a deep bowl and put in the dough. Cover with a damp towel or cling film and let it double in volume for about an hour in a warm place. After the dough rises, divide it into 2 pieces.
We make 2 pizzas with a diameter of 30-35 cm each. Open each piece of dough either with your fingertips, pressing in a circular motion on a floured surface, or with a rolling pin if you want it to become thinner and crispier. Sprinkle the pan with a little cornflour to achieve a crispier crust on the bottom of the pizza. Store in the refrigerator for three days covered with cling film and two months in the freezer.
Dough for crepes
Ingredients:
1 cup of fresh milk
1. Cup of flour for all uses
3 eggs
2 teaspoons soup melted butter or margarine
1 tsp. sweet sugar
1 teaspoons sweet salt
1 teaspoon sweet brandy
Servings: Approximately 12 crepes Execution:
In the bowl of the mixer, sift the flour with the salt. Add the sugar and then the eggs after first beating them lightly with 4 tbsp. soup from milk and brandy. Stir on low speed to make a smooth thick porridge and while continuing to beat, add the remaining milk and butter to dilute.
Cover the mixture with cling film and let it "stand" in the fridge for at least 30 minutes. Prepare the crepes in a large pan, on a special machine or on a cast iron plate. Fill with the ingredients of your choice and enjoy!
Dough for peinirli
Ingredients:
1/2 kg of flour
20gr. yeast
1 cup warm milk
4 teaspoons olive oil soup
3 eggs
a little salt
Servings: 8
Instructions:
Dissolve the yeast in the milk.
Make a hole in the flour and add the eggs, salt, oil and milk with the yeast and knead all the ingredients together into a tight dough.
Let it swell and divide into eight balls.
We open each ball in a rectangular shape and fold the edges to keep the filling inside.
Yogurt dough for cheese pies-sausage pies
Ingredients:
500 grams self raising flour of
400 grams. strained yogurt (I used with 2% fat)
250 grams VitamExecution:
Put all the ingredients in a large bowl and beat them with the mixer, with the special accessory called a hook, until a soft and elastic dough is formed. We shape it into a ball, wrap it with a transparent film and let it rest for 1 hour.
Flour our workbench and with the rolling pin open the dough into a thin sheet. With a round cup (I used a cup about 8 cm in diameter), cut round dough trays.
Dough for tart
Ingredients:
250 grams soft flour
150 grams butter cut into squares, at room temperature
1 tbsp. salt
1 tbsp. sugar
1 egg 1-2 tbsp. cold milk or cold water Execution:
Leave a bag full of ice on the surface where you will work the dough for a while so that it freezes. Sift the flour or salt into a hill. Make a puddle with your fingers. Put in the butter, sugar, salt and egg. With your fingers, mix them together little by little and take the flour in the ingredients until it becomes like a wet egg. Add the milk and begin to combine the dough. All this is done in fast movements. Depending on the temperature or dryness of the flour, the dough may need a little more liquid. Push the dough on the counter with the old one, opening-spreading. Lay it back and repeat 2-3 times until its texture is soft. Give the dough a spherical shape and wrap it in a blanket. Leave it in the fridge for at least 30 minutes. The more it freezes, the better it will open and will not shrink during baking. It can be kept for 4-5 days in the refrigerator or for 2 months in the freezer, as long as you thaw it from the previous day in the refrigerator.
Tart: What else to do
Opening and layering of the tart: Frozen as the dough is, open it in a sheet with a thick rolling pin either between two grease guns or on a lightly floured surface. Its thickness should not exceed 3-4 mm and when it is laid in a buttered tart pan 26 cm, it should also cover the walls and protrude slightly. Using the rolling pin, lift the dough and place it on the tartiera. Sit it properly in the corners and make sure it has enough weight on the walls. Remove the excess with the tip of the knife. Pierce the sheet of the tart well and leave it in the fridge for 20΄. The colder the dough when it is baked in the oven, the crispier and fluffier the sheet will become when cooked. Cut a piece of oil paste and crumple it into small pieces. Open it and sit it on the tart. Toss to the rim of the tart with weights (legumes, rice, etc.). Bake the tart in a preheated oven at 180 ° C for 20΄. Remove the oil paste with the weights. Bake the tart again for 10΄-15΄, until well browned.
Tart: What to remember
Freeze the excess dough from the walls, open it in a sheet and give it shapes with a cup. Bake it with either sugar or spices and it has sweet and salty biscuits. χρησιµοποιήσαµε. After they cool, keep them for the next use. Make 1 sheet for a tartiera 1 or 26 cm
Dough for pancakes
Ingredients:
125 grams soft flour
1 tbsp. baking powder
1 pinch salt
2 tbsp. sugar
125 ml sour cream
1 egg
2 tbsp. butter or margarine melted orange zest Execution:
Sift the flour and baking powder into a bowl. Beat the egg with the sugar and salt with an egg beater until they dissolve. Add the NOUNOU cream and continue beating. Finally add the butter and the zest.
Pour the cream mixture into the bowl with the flour and mix with the whisk until the porridge is homogenous. Heat a non-stick pan and pour in a little olive oil. Spoon the mixture into the spoon and let it brown for 2 πλευρά on each side. Serve the pancakes hot with sugar and cinnamon or with jam
Croissant dough
Ingredients:
60 ml. milk at room temperature
65 ml water at room temperature
125 g flour for all uses
125 gr. hard flour
6 gr. dry yeast dissolved in 25ml lukewarm water
30 gr. powdered sugar
Salt 1 / 2kg
150 gr. unsalted butter, frozen and sliced Execution:
Place the milk, water and yeast in a large bowl and mix well.
Put the flour, sugar and salt in the mixer and beat well. Add the butter and beat until the butter becomes small pieces 1 cm in size. We should not beat the mixture until it melts until it is completely homogeneous. Place the flour mixture in the bowl with the milk mixture we made before and with a spatula combine the solids with the liquids without trying to further melt the butter. Once the mixture is combined, place it on a work surface and knead it lightly, forming a ball of dough. Put the dough in a bowl, cover with cling film and place it in the refrigerator for a few hours.
Croissants: What to do next
Then on a clean and completely dry work surface, sprinkle a little flour and then with a rolling pin open a square sheet about 1 cm thick. Fold the 4 sides of our dough towards the center of the square, so that we have covered and sealed the inside of our sheet. We open our dough again with the rolling pin in a rectangular shape. Then fold again and open with the rolling pin and repeat the same process one more time. Finally open with the rolling pin and fold the dough one last time. Repeat the whole process for a total of 3 times. Then wrap the dough with a film and put it in the fridge overnight before use.
Toast bread dough
Ingredients:
475 g water
135 grams of granulated sugar
20 grams of dry yeast
60 grams of Olive Oil
Salt
800 Flour for all uses Execution:
Mix all the ingredients except the flour for all the uses and add it slowly. Let it swell and double, deflate and put it in a pan and let it double again. Bake at 180 degrees for 40-55 minutes.
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