For the dough on curdled need: 1 kg of wheat flour, 400 ml of yogurt, 3 egg yolks, 12 g of dry yeast, 0, 5 cups of water, 1 tablespoon sugar, 0, 5 teaspoons of salt.
Flour. The basis of any test is flour. Baking pies better to take the highest grade wheat containing the maximum amount of gluten conducive dough rise. Flour must sift through a sieve. In addition to loosening, sifting flour saturate with oxygen, making cakes magnificent.
Yogurt. The dough can be prepared in water, milk, whey, yogurt, beer. In this recipe uses yogurt. Yogurt is prepared by fermenting pasteurized milk with lactic acid bacteria. The product is not liquid such as water or milk, therefore is a more elastic dough. Before connecting to the flour yogurt it is necessary to whisk well.
Yeast. Lactic acid bacteria yogurt will help to raise the dough, but to give greater pomp and airy baking the dough, add the yeast. Yeast is better to plant in a small amount of water. Add the water a pinch sahara- it will accelerate the process of raising yeast.
Oil. Oil added to the dough, in addition to improve the taste of the product still allows him no longer stale. You can apply vegetable, melted butter or margarine.
Eggs. In the test, you can add the egg as a whole, and only protein or only the yolk. Added to the dough is beaten egg white to make pastries solid, if a protein shake up, he loosen the dough. As a rule, some proteins in yeast dough is not added, but the yolks, powdered with sugar or salt, give baking dough beautiful color and crispness.
The main ingredients are listed, is to connect them, add sugar and salt, and before butchering test pies letting the dough rise, putting it in a warm place for 1-1, 5 hours.
The finished dough roll out to a thickness of 1 cm and cut a bowl shape for pies, with a diameter of 13-15 cm. You can not roll out the dough and divide it into 16 even slices. Roll each piece in a bun. Then roll bun in shape for cakes.
Finished cakes place on a greased baking sheet, cover with a towel and put up for 30-40 minutes in a warm place. Then lubricate the remaining protein patties and bake in preheated oven at 180 degrees 40-45 minutes.