[EN-ES] I continue to amuse myself with a yeast test. New pies and new toppings | Continúo divirtiéndome con una prueba de levadura. Nuevos pasteles y nuevos aderezos

in #ood4 years ago (edited)

Do you know that yeast pies are one of the most classic Russian confectionery products? Foreigners associates russian cuisine precisely with yeast pies with filling.

Usually, for yeast pies I use a yeast dough with the following composition:

For leaven
flour - 270 grams
water - 200 grams
dry yeast - 10 grams
sugar - 10 grams

For the dough itself
flour - 300 grams
sugar - 70 grams
butter (it can be replaced with margarine) - 148 grams
salt - 6 grams
water - 85 grams
egg - 1 piece

To make a dough:

First, we mix the leaven from all the above components. There is nothing complicated at all. The main thing is that the water have to be warm (36-40 degrees Celsius), and the rest is easier than one-two-three.
We are waiting for the leaven to come up. It takes about 40 minutes.

Now you have to mix the dough itself. First mix the dough with all the ingredients of the dough and leaven, except the flour. Mix it as much as necessary to dissolve the sugar.

And finally, the funniest part! Add flour and stir the dough until it becomes smooth, cute (;-)) and will not stick to anything (even to the sweaty confectioner's hands ;-)

Everything, now it is left to wait until the dough approaches, having increased in volume two-three times, and it is possible to bake different tasty pies.

"And what about the filling?" - you'll ask me. Oh! I'll tell you later, if someone is interested in it ;-)

¿Sabes que los pasteles de levadura son uno de los productos de confitería rusos más clásicos? Los extranjeros asocian la cocina rusa precisamente con pasteles de levadura con relleno.

Por lo general, para los pasteles de levadura utilizo una masa de levadura con la siguiente composición:

Para levadura

harina - 270 gramos
agua - 200 gramos
levadura seca - 10 gramos
azúcar - 10 gramos

Para la masa misma
harina - 300 gramos
azúcar - 70 gramos
mantequilla (puede ser reemplazada con margarina) - 148 gramos
sal - 6 gramos
agua - 85 gramos
huevo - 1 pieza

Para hacer una masa:

Primero, mezclamos la levadura de todos los componentes anteriores. No hay nada complicado en absoluto. Lo principal es que el agua debe estar caliente (36-40 grados Celsius), y el resto es más fácil que uno-dos-tres.
Estamos esperando que aparezca la levadura. Tarda unos 40 minutos.

Ahora tienes que mezclar la masa en sí. Primero mezcle la masa con todos los ingredientes de la masa y la levadura, excepto la harina. Mezcle todo lo necesario para disolver el azúcar.

¡Y finalmente, la parte más divertida! Agregue la harina y revuelva la masa hasta que se vuelva suave, linda (;-)) y no se pegará a nada (incluso a las manos sudorosas del confitero ;-)

Todo, ahora se deja esperar hasta que la masa se acerque, habiendo aumentado en volumen dos o tres veces, y es posible hornear diferentes pasteles sabrosos.

"¿Y qué hay del relleno?" - me preguntarás. Oh! Te lo diré más tarde, si alguien está interesado en él ;-)


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