Recipe for Viennese pastry - a recipe for delicious baking for tea

Dough can be prepared according to many recipes and fromthe most different composition of ingredients, and, moreover, from different types of it create different dishes. From yeast, lush pancakes, pies, rolls and thick pancakes are best. Biscuit dough is suitable for delicious cakes, cookies, muffins and cakes. For thin pancakes and pancakes stuffed or pancakes usually take sour dough, and for cookies or shortcakes - sand. Without elementary fresh mass, it will not be possible to cook pizza, flat cakes or pies. A Viennese yeast dough is a pearl of confectionery science, one of the most difficult to prepare, which is considered, therefore, the pinnacle of skill.

From the Viennese dough, the most varieddelicious buns - pies, Viennese buns and even cakes for the festive Easter table. Such delicacies for a long time retain their wonderful taste and do not lose their splendor. It should be remembered that this type of test should be prepared in advance, so that the opara for it survives and fermented for at least 12 hours. If you choose the most suitable recipe for Viennese dough and master the skill of its preparation, then for tea you will always have fresh and tasty pastries on your table.

You can cook the dough a little faster, howevernot less tasty and original. This recipe requires flour (1500 gr.), Sugar (700 g.) And sour cream (200 ml.). Also, you can not do without milk (1000 ml.) And yeast (50 g.). Prepare for the start follows the spoon, for which to combine yeast, a little sugar and warmed milk and flour (60 grams). Mixing the mass, it should be removed for a quarter of an hour in a warm place. At the same time, you can melt the margarine, mix with the eggs, whipped with sugar, add sour cream, and then - combine with the opaque and mix well. In the future, the recipe for a Viennese dough only needs to knead the dough (for as long and as intensively as you can), leave it warm for 40 minutes, after which you have to knead and start making baked goods. From the resulting mass, you can form cakes, tender buns or air pies. In general, everything, on what will have enough imagination.

For wonderful buns and pies, you canprepare the mass according to the following recipe, which requires ingredients such as milk (1000 ml.), sour cream (500 ml.), eggs (10 pcs.) and yeast (75 g.). In addition, it will take sugar (500 grams), margarine (150 grams), a little salt to taste and flour. First of all it is necessary to dilute the yeast in milk (small amount), then pour the flour (30 grams) and sugar (10 grams) into the mass. This recipe of Viennese dough requires that the resulting mass is thoroughly mixed, and only after that it can be set aside for 10 minutes. The remaining milk should be warmed (but not brought to a boil), diluted with sour cream, sugar, eggs and melted margarine, and after the appointed time, mix everything in a deep bowl with yeast. Next, knead the spoon to the consistency of thick sour cream, if necessary, adding sour cream to the mixture.

After that the recipe of the Viennese test assumesbe patient and wait until the opar "rises", after which it can be mixed and wait again. After the second "lifting" in the mass, you can send flour and knead the dough - plastic and soft, not sticking to the hands. Here there is one secret: the dough should be kneaded for as long as possible, because depending on this it will become more magnificent, airy, tastier and more tender. It is important to note that this preparation of the Viennese dough is very long, so during its execution you can have time to cook something else. When the dough approaches twice and significantly increases in size, you can cut the pieces out of it and form the future baking. After a quarter of an hour, the products are sent to the oven, preheated to 180 degrees, and baked until an appetizing crust is obtained.

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