path to recipe: all recipes » Products made from unleavened dough Products from dough Unleavened dough has a more ancient origin than yeast dough. Simple unleavened dough is made from flour and water. Of course, baked goods from such dough turn out to be too dense and dry, so over time they learned to add milk, sour cream, eggs, butter, sugar - the so-called baked goods.
When kneading rich unleavened dough, first of all, you need to pour liquid into the bowl, add salt, sugar and knead the dough for 4-5 minutes. Then add softened butter and the rest of the flour, pre-mixed with soda or other baking powder, and knead quickly. In order to make leavening more effective, you need to add citric, tartaric or acetic acid or lemon juice to the dough. If the unleavened dough is mixed with fermented milk products, then the acid can be omitted, and the fatty dough can be prepared without any baking powder at all.
Brief background
One day, when I was at home, I quite unexpectedly smelled the smell of something baked. The aroma was clearly coming from the kitchen
A little worried, I hurried to the kitchen, where I found a completely ordinary apple pie.
Outwardly, he was quite ordinary and did not look promising. So my initial enthusiasm waned.
However, my wife's very flattering comments and the lack of anything sweet for tea brought my hand closer to the pie, and then my hand to my mouth.
And lo and behold, this apple-cream pleasure attracted all my attention. Everything about this pie was just perfect! The delicious filling of lightly crisp apples and buttercream paired perfectly with the shortbread pastry. Even then I realized that this pie deserves to have a whole poem written about it.
Butter option
Want to make bagels, sweet pies or other sweet treats? Use sweet unleavened dough as a base.
To prepare it, you will need a small list of products:
- 500 g flour;
- 150 ml water;
- 200 g butter;
- 1 tsp. salt.
Cooking steps:
- Sift the flour and mix with salt.
- Add soft butter, grind both components into crumbs with your hands.
- Add heated water little by little while kneading the dough.
- We knead very quickly to prevent the fatty component from melting.
- Immediately transfer the resulting ball into a bowl and place in the refrigerator for 20 minutes.
Puff pastries “Tubes”
There are many recipes for puff pastry puffs, one of them “Tubes” is especially popular with children. In the list of ingredients; 0.5 kg of dough, 0.5 teaspoons of citric acid, 75 ml of water, 230 grams of sugar and 2 proteins. To give the shape you will need metal baking cones; if you don’t have any, you can make them from cardboard and wrap them in cling film.
- Cut the dough into strips half a centimeter thick and overlap each cone. Place in the oven for ten minutes at 220 Cº.
- Pour boiling water over sugar and stir until completely dissolved, add citric acid and simmer over low heat until bubbles form at the bottom.
- Beat the egg whites until foamy, pour in the sugar syrup and stir for fifteen minutes, then pour into the cooled tubes.
Among the unusual recipes for baking made from puff pastry, hot dogs are the leader. To prepare, you need to take 0.4 kg of dough, 6 sausages, 100 grams of cheese, an egg and spices to taste.
- Roll out the dough as usual and cut into strips.
- Grease each strip with sauce (you can use any sauce, including regular ketchup), sprinkle with spices and cheese.
- Wrap each sausage in a strip of dough, place on a baking sheet and brush with beaten egg.
- Cook in the oven for twenty minutes at 180 Cº.
Cooking features
Some people think that since the dough is called unleavened, it does not have a distinct taste. This is wrong. Unleavened dough is made without yeast and therefore is not very sour, but it has a pleasant taste, sometimes even with a subtle sourness that fermented milk products give it. It is prepared much easier and faster than yeast, but this does not mean that a good result can be obtained without following the technology for kneading it. If you want to please yourself and your loved ones with delicious pies made from unleavened dough, you should first learn some of the features of its preparation.
- The higher the quality of flour, the tastier the dough will be. A second-rate product gives baked goods a grayish color and a specific taste. It is not advisable to save on flour, especially since the difference in price between first-grade and second-grade flour is small.
- Before preparing the dough, the flour must be sifted. The purpose of this manipulation is not only to rid the product of small debris and insect larvae, although this is also important. The main task is to saturate the flour with oxygen. After sifting, it becomes light, it is easy to combine with other components, preventing the formation of lumps. Dough made from this flour rises better, making baked goods more tender and airy.
- Flour comes in different qualities and absorbs different amounts of liquid. The volume of water, milk or other liquids in recipes is always indicated as an approximate amount. They are added as much as needed to obtain a non-sticky but soft dough.
- To make unleavened dough pies fluffy, add baking powder or soda dissolved in vinegar. If the base is fermented milk products, the soda may not be quenched.
- When kneading the pie dough, warm the ingredients to at least room temperature. Only then will the dough be sufficiently tender and elastic.
- After kneading, it is advisable to let the unleavened dough rest for 15–30 minutes. During this time, the gluten contained in the flour will swell and the dough will become more pliable.
How to make for pies
One of the most popular and sought-after recipes for unleavened dough, widespread among housewives, since the resulting pastry can be used to make excellent pies.
To do this you need to prepare:
- 5 tbsp. flour;
- 4 tsp. Sahara;
- 2 tbsp. kefir;
- 4 tbsp. l. vegetable oil;
- 1 tsp. salt;
- 1 tsp. soda
Stages of work:
- First, let's warm up the kefir a little. Add sugar, a little salt and butter.
- Mix the ingredients, then gradually add flour.
- Knead the dough well until it becomes elastic.
- We transfer the workpiece to the table, roll it out, sprinkle with a small amount of soda. Lightly roll out the ball, then fold it into thirds.
- We repeat the process, cover the product with a towel or film, and let it “rest” for 40 minutes.
- Fresh dough for pies is ready. All that remains is to divide it into the required portions, prepare a delicious filling and start frying/baking wonderful products.
