Basic Test Tests: Preparation Instructions

Without dough, nowhere, because we all eat pies, dumplings, pizza, but that these dishes are tremendous delicious, you need to make the basis correctly. How? We will tell you about it.

Basic Test Tests: Preparation Instructions

1. Puff pastry

For the preparation of puff pastry, the minimum of ingredients will be required, the main problem is only in properly kneading and rolling, so you clearly follow the instructions.


  • 250 g of wheat flour (plus for suproes);
  • 200 g of top quality butter;
  • 100 ml of ice water;
  • 1-2 pinching salts.
Basic Test Tests: Preparation Instructions

In a bowl, ask the flour and add 40 g chopped by pieces of oil (some add fat), wipe with your fingers. Slowly enter the water and knead the homogeneous elastic dough, if necessary, add some water. Wrap the food film and send to the refrigerator for 30 minutes.

Chilled, but not measured in stone, but oil between two sheets of parchment paper and roll the rolling pin into a rectangle 14 by 16 cm.

Dough Choose from the refrigerator and roll on the sprinkled with flour table in a rectangle 16 by 30 cm.

For both cases, indicative numbers. The rectangle of the dough must be twice as long as the oil rectangle, only and everything.

Butter put on the dough so that it turns out to be on one half, the second half of the dough close the oil as a book. Roll the dough with a rolling pin, trying to return the previous dimensions of 16 to 30 cm. Do not forget to pour the surface to flour.

Now lay a tough-spanished sheet like that. Visually divide the dough into three parts, wrap the third test to the center and a third of the test from the bottom to the center. Surplus flour clean the confectionery tassel. It turns out such a folded book, turn it and fold it again as well: a third, turn on top and third from the bottom. Wrap the film and cool 20 minutes, then repeat the rolling process and fold it 4 more times, after each cooler for 20 minutes in the refrigerator. And then you can choose from cold and cook your favorite dishes!

2. Yeast dough

Basic Test Tests: Preparation Instructions

The yeast dough prepare is very simple, the most important thing is to give it to launch and climb, it is at this moment the yeast diverges.


  • 500 g of wheat flour;
  • egg;
  • 0.5 h. Spoons of salt;
  • 1 tsp of sugar;
  • 20 g of fresh yeast;
  • 50 ml of vegetable oil;
  • 250 ml of water or milk.

In warm water or milk (37 degrees), dig yeast. When yeast dissolves, add to them with a salt and sugar egg, then gradually enter the sifted flour. Check the homogeneous dough, add vegetable oil. Mescape until the dough stops sticking to the hands. Elastic not tight dough collect in a ball and put in a bowl under a kitchen towel or food film. Leave in a warm place for 50 minutes or until the dough is twice as well. Then the dough should be changed and let go again. And then you can cook!

3. Safety dough

Basic Test Tests: Preparation Instructions

The sandstop dough is very often used when cooking sweets, it turns out to be gentle, loose and soft.


  • 500 g of wheat flour;
  • 400 g of butter;
  • 200 g of sugar;
  • 10 g Vanilina.

Oil riveted on a large grater, mix with flour, sugar and vanilla. We carry all the ingredients in the pipes with hands, and then connect them between, by creating a dense and unified consistency. You can add a spoonful of water. We shift the dough into a bowl covering the food film and remove into the refrigerator for 30 minutes. After half an hour, you can cook.

4. Dough for dumplings

Basic Test Tests: Preparation Instructions

Homemade dumplings you can cook faster than half an hour. For this you need mince with bow and dough. Prepare the dough on the dumplings on boiling water.

Ingredients for dumplings:

  • 300 g of the wheat flour of the highest grade;
  • 150 ml of water;
  • 2 tbsp. spoons of vegetable refined oil;
  • 0.5 h. Salt spoons.

In a deep bowl, we sift flour with salt, we pour oil, mix. Water in the scenery is taking to a boil, gradually, stirring the flour with a spoon, pour boiling water. When the dough is slightly cool, shut down the hands of a soft elastic dough and assemble in a bun. Watch the dough into the food film or cover the knife with a kitchen towel and leave at room temperature for 30 minutes. After half an hour, we roll the dough and sculpt the dumplings.

5. Reframing dough for pizza

Basic Test Tests: Preparation Instructions

Of course, every person loves a different pizza, someone on a thin dough, someone on a thick, but we will tell the easiest recipe for cooking for pizza from ingredients, which are always at hand.

Ingredients (2 pizza):

  • 500 g of wheat flour;
  • 150-180 ml of pasteurized milk 2.5%;
  • 4 tbsp. l. vegetable oil;
  • egg;
  • a pinch of salt;
  • 0.5 h. Spoons of soda;
  • 1 h. Spoon of table apple vinegar (9%).

In the deep bowl, we beat the egg slightly, we pour milk, oil, add salt, soda, and at the very end apple vinegar, waiting for the reaction of the quenching. After that, we enter flour, slowly mix the dough first with a spoon, then with your hands. As soon as the dough acquires a homogeneous consistency, shift it into the package and leave at room temperature for 10-15 minutes, then you can immediately cook. The dough is fine and tasty.

Curd yeast dough >>>

Simple biscuit dough >>>

A source: Basic Test Tests: Preparation Instructions

Dough for dumplings

Prepare and glue all the necessary products.

3 stack. flour

Dissolve yeast in warm water, add 1 tbsp. Sugar and 1 tbsp. flour. Leave in a warm place 15 minutes before the foam cap appears.

1 egg,

Squake the flour, make a deepening in it, pour the approached yeast, butter, add salt. Check the dough that does not stick to the hands.

½ stack. milk

Put the dough into a bowl, lubricated with vegetable oil, cover it and put it in a warm place without drafts for 1.5 hours. After 1 hour, get the dough.

½ stack. water,

The dough has increased twice, the pitch when pressed with a finger is not delayed. So you can form pies. The test is enough for 20 pies or 2 round open pie.

Average rating: 4.4, total votes: 89

a pinch of salt.Clear knowledge of the recipe, skill and skillful hands are not enough to know how to cook homemade dough. This process is full of riddles and secrets. Cooking a home test is like a leisurely conversation with an expensive person, in which every word has its meaning and pronounced at the right moment, where there is no sense and warmth. So with the test - each ingredient has its own value and is added at one time, and then, kneading the dough, giving him a tolik of his feelings, his softness, and warmth, and tender fitness of good hands feel in response.

How to cook homemade dough, you ask, if literally never enough time? Do it easier: Highlight one convenient day for you and prepare a little more dough than usual. Part of the test can be used immediately, and the other is removed into the refrigerator, it will be calmly waiting for his star hour. And what only does not happen the dough in the home version: both yeast, and fresh, both bonded and puff, and sandy, and for pizza, and for dumplings and dumplings ... In general, what to cook - choose to you, and our business tell you, How to cook homemade dough.

Yeast dough

Ingredients: 3 stack. flour

300 ml of milk, 50 ml of vegetable oil,

Take the egg in the foam. To another, deeper bowl, pour water and milk and stir salt in liquid. Then, then pour the whipped egg and mix again. Then, in the mixture, pumped at once 2 cups of flour and knead very carefully. Flour residue add little by little. Preparing the dough lay on a wooden plate, cover with a clean towel or cloth and leave to watch for 40 minutes, after you can begin to the dumplings.

1 bag of dry yeast,

Ingredients: 1 tsp. Sahara,

300 ml of milk, ½ CHL Salt.


Ingredients: Heat milk to approximately 40ºС, pour yeast, sugar and 1st. Flour, mix to homogeneous mass and leave for 20 minutes. In the rising layer, add vegetable oil, the rest of the flour, salt and well, knead the dough, adding more flour if you need. The dough should be not too tight, medium density. The finished dough cover the food film and leave at room temperature to 40 minutes to come true.

300 ml of milk, Lean yeast dough

Safety dough

6 stack. Wheat flour,

Ingredients: 1.5 stack. water,

300 ml of milk, ½ stack. sunflower oil

25 g pressed yeast,

Ingredients: 1 tsp. Sahara,

300 ml of milk, 1 tsp. Salt.

3 stack. flour

Dissolve yeast in half a cup of warm water from 1 tsp. Sahara. Diluted yeast, butter, ⅔ stack. Warm water, salt (and for products with sweet filling + more 1-2 tbsp. Sugar), mix, add sainted flour and knead the dough. During the knead, add a little to the stack. boiling water. The dough is considered ready when it is easily lagging behind the walls of the dishes and from the hands. Prepassed dough put for fermentation into a warm place. Reach the dough when it increases in volume by 2 times. When the dough rises again, proceed to the manufacture of cheesecakes or pies.

Ingredients: Fresh dough on sour cream

300 ml of milk, 2.5 stack. flour

200 g sour cream

Ingredients: 100 g of butter,

300 ml of milk, 1 tbsp. Sahara,

1 tsp. salts

Ingredients: 1 tsp. soda.

300 ml of milk, Laughing sifted flour with soda and butter and chop the knife. Then pour the sour cream, mixed with salt and sugar, and knead not very cool dough. Finished dough in the refrigerator for 20-30 minutes. When the time comes out, get the dough and proceed to further actions.

300 g of butter or margarine,

Puff pastry (recipe №1)

Ingredients: 1 kg of flour,

300 ml of milk, 800 g of butter or margarine,

400 ml of water,

Ingredients: 2 eggs,

300 ml of milk, 2 tbsp. table vinegar

2 eggs,

1 tsp. Salt.

Ingredients: Well cool all products, including water, and hold the oil in the freezer. Mix the pieces of flour and all the oil, on a large grater of it (rubbed oil, constantly spend it with flour). When you sample all the oil, pumped the rest of the flour, and then connect everything in the ball, without kneading. Slightly sweat the eggs with vinegar and salt, add so much water to them so that the mass is 500 ml. Then, gradually, portions, pour them into the oil-flour mixture of sufficiently kneading the dough so that the products remain cold to . This crumbly and gentle dough can be used to prepare any baking.

300 ml of milk, Puff pastry (recipe number 2)

2 stack. flour + another 4-5 tbsp,

Ingredients: ⅔ stack. water or milk,

300 ml of milk, 1 egg,

⅓ Ch.L. salts

Ingredients: 1 tsp. Lemon juice or 3% vinegar,

300 ml of milk, 300 g of butter.

Safety dough

At the surface of the table, pour a slid sifted flour. In the center, make a deepening and gently pour cold water into it, mixed with egg, salt and lemon juice. With the help of a knife mix the water with flour, then smear the dough with your hands until it falls back from the hands and surface of the table. Rock up the dough into the bowl, cover the napkin and put for 15-20 minutes in the refrigerator. In the meantime, add 4-5 centuries to soften oil, mix thoroughly and also put in the refrigerator. Remove the cooked dough from the refrigerator and roll into a rectangular reservoir, which has a center thicker than edges. From the cooled oil, make a four-degree cake, put it in the center of the rolled dough and cover the edges of the test of the test in the form of an envelope. All edges are hidden so that the oil is not squeezed. The resulting workpiece turn over the blamed side down, sprinkle with flour and roll into a rectangular layer with a thickness of 1 cm. Then fold the dough three times, cover the napkin and put for 5-10 minutes in the refrigerator. After that, again it is tattheetto into a thin rectangular layer, fold three and in the refrigerator. Repeat this procedure 4-5 times and send the dough for the last time in the refrigerator for 15-20 minutes, and then proceed to the preparation of products.

Ingredients: Chocolate Puff Dough

300 ml of milk, 1.75 stack. flour

80 ml of water,

Ingredients: 240 g of butter,

300 ml of milk, 2 tbsp. cocoa powder

½ st.L. Sahara,

Ingredients: 1 pinch of salt.

300 ml of milk, Softened oil (200 g) Through your hands, add cocoa and mix thoroughly to full uniformity. Collect chocolate oil into a rectangular shell thick 3 cm, put on a piece of parchment and put in the refrigerator. The remaining butter is chopped by small pieces. Sketch the flour slide, add salt, sugar and oil. Make a recess in the center and, bundle water, knead the dough. Then roll it into the ball, cover and place it in the refrigerator for 15 minutes. After that, roll the dough into a rectangle with a thickness of 3 cm, put into the center of chocolate oil. Roll the dough as an envelope so that the oil is inside, cover and put in the refrigerator for 30 minutes. Sprinkle the table with flour and roll the dough into a rectangular plate with a length of 60 cm, fold the layer three times, then expand it to 90 ° and roll out to the length of 60 cm. To press the trip again, cover and put in the refrigerator for 30 minutes. Such a rolling of the test in perpendicular directions is called "give a test of 2 turns".

300 g of butter or margarine,

Repeat this operation 2 more times with an interval of 30 minutes, and the dough is ready for baking.

Ingredients: Custard Dough for Dumplings and Cheburekov

300 ml of milk, 3 stack. flour

1 egg,

Ingredients: 1 tbsp. vegetable oil

300 ml of milk, 1 stack. boiling water

Salt to taste.

Add salt to the egg and sweat well for a fork. Then add flour and vegetable oil. Mix well and pour a glass of boiling water. Mix first everything with a spoon, then knead the dough with your hands, if necessary, add some flour, and the dough is ready.

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