Dough for sausages in dough

Dough for sausages in dough

Sausages in dough are popular in different countries of the world. They are made from different types of sausages. Flour shell from them is also different. In our country, puff yeast dough is considered a classic, which is most often used for sausages in dough. But other options for flour bases are worth a try. Changing the type of dough, you change the taste of the product itself.

Cooking Features

The process of making puff yeast dough can not be called simple and fast. If you make a mistake, the result is unlikely to meet the expectations of the chef. Even the usual yeast dough can not be cooked, not knowing some of the points.

  • Flour for any kind of dough must be sifted, experienced cooks do it twice. The task is not only to clean the flour from small litter. The main goal is to saturate the flour with oxygen. From such flour products are obtained more gentle and airy. Sifted flour is easier to combine with liquid ingredients, avoiding the formation of lumps, this is also its advantage.
  • To make a dough, use warm water or milk. The optimum temperature of the liquid for the activation of yeast is 36-40 degrees. At lower temperatures, they may not earn. High temperatures can kill live fermentative bacteria.
  • A typical yeast dough is kept warm for about 1, 5-2, 5 hours, periodically pressing it. Use it only after the second lift, that is, an increase in volume of approximately two times. Indoors at this time should be warm. Drafts are unacceptable: because of them the dough may fall off.
  • Puff yeast dough, rolled out and covered with butter, folded in an envelope, cleaned in a refrigerator for half an hour. Roll out again, fold, clean in the fridge. So repeat 4-6 times.
  • Before placing in the oven sausages in yeast dough, you need to stand at room temperature for 20-30 minutes.
  • To make sausages in dough turned out to be rosy when baking, they are smeared with egg yolk.

Dough preparation techniques for sausages in a dough may vary depending on the recipe selected. To avoid failures, it is necessary to follow exactly the instructions accompanying a particular recipe.

Puff yeast dough for sausages in dough

Composition:

  • wheat flour - 0, 45 kg;
  • warm water - 150 ml;
  • chicken egg - 2 pcs .;
  • dry yeast - 5 g;
  • salt - 5 g;
  • sugar - 40 g;
  • butter - 120 g.

Method of preparation:

  • Sift flour.
  • Boil water, let it cool to 40 degrees.
  • Pour the yeast and sugar into the water. Wait 10-15 minutes. During this time, foam should appear on the surface of the water, indicating that the yeast is working.
  • After making sure that the yeast is activated, add eggs and salt to the water, whisk them with a whisk or a mixer with a special nozzle.
  • Pour two glasses of sifted flour into the liquid base. Stir with a spoon or mixer until smooth.
  • Sprinkle flour on the tabletop, place the dough on it. Add the remaining flour.
  • Knead dough with your hands until it stops sticking to them.
  • Roll it into a ball, put it in a plastic bag, put it in the fridge for 15 minutes.
  • Cut the butter into small pieces. Melt it in the microwave or in a water bath. It is important not to allow the oil to boil. Wait for the melted butter to cool slightly.
  • Roll the dough into a rectangular layer, brush it with butter, fold it into an envelope. For half an hour, put it in the fridge.
  • Roll the dough several times at half-hour intervals, each time folding it and putting it in the refrigerator.
  • After rolling the dough for the fifth time, cut it into triangles.
  • Put the sausage on the wide side of each triangle and roll them into the dough towards the sharp corner.

It remains to grease the dough with an egg, put sausages in the dough on a baking sheet, allow the products to stand for 20 minutes and send them to an oven heated to 200 degrees for 20-25 minutes. You can focus on the color of the dough: when it is reddened, it's time to remove the sausages from the oven and serve.

Yeast dough for sausages in dough on milk

Composition:

  • wheat flour - 0, 35 kg;
  • milk - 150 ml;
  • dry yeast - 5 g;
  • chicken egg - 1 pc .;
  • salt - 2 g;
  • sugar - 20 g;
  • vegetable oil - 20 ml.

Method of preparation:

  • Sift flour. Pour a large spoon of it into a bowl.
  • Add sugar and yeast to flour.
  • Heat milk to human body temperature or a little more.
  • Pour about 50 ml of milk into a bowl of flour, sugar and yeast, stir.
  • Wait 20-30 minutes for the sponge to come.
  • After the formation of a fluffy white cap, add the remaining milk, egg and salt to the dough. Whisk with a whisk.
  • In the sifted flour, add the liquid mixture and knead the soft, but not sticky dough.
  • Put the dough in a large saucepan, cover with a damp towel and place in a warm place.
  • After 1-1,5 hours, when the dough volume doubles, crush it and leave for another hour. During this time, the dough should rise again.
  • Roll the dough into a layer about 5 mm thick, cut it into strips with a thickness of 1.5-2 cm. Wrap the sausages in a spiral around these strips.

Let the products stand for half an hour, then brush with an egg and send to an oven heated to 200 degrees. Bake the sausages in the dough until they are browned.

Yeast dough for fried sausages in dough

Composition:

  • wheat flour - 0.5 kg;
  • vegetable oil - 120 ml;
  • milk - 0, 3 l (can be mixed with water);
  • salt - 5 g;
  • sugar - 60 g;
  • dry yeast - 15 g.

Method of preparation:

  • Heat the milk to about 40 degrees. If you plan to use a mixture of milk and water, milk can not be heated, but simply diluted with boiling water.
  • Add yeast and sugar to warm milk, mix. Leave for 10-15 minutes to activate the yeast.
  • Add oil and salt, mix.
  • Enter the pre-sifted flour, knead the dough. It should be soft, even slightly sticky to the hands.
  • Put the dough in the pan, cover it with a towel.
  • Leave the dough to rise in heat for 2-2,5 hours. During this time it will need to be pressed 1-2 times.

The finished dough is divided into 12-15 parts, they form cakes from them and wrap the sausages in them completely. Then they are dipped in a large amount of boiling oil and browned on all sides. Fried sausages in the dough after cooking, it is desirable to lay out on a napkin so that it absorbs the excess oil, and only then serve to the table.

Non-yeast dough for sausages in kefir dough (for frying in a frying pan)

Composition:

  • wheat flour - 0, 35 kg;
  • kefir - 0, 2 l;
  • salt - a large shchipot;
  • soda - a large pinch.

Method of preparation:

  • Remove the kefir from the refrigerator in advance so that it is warmed to room temperature by the time the dough is kneaded.
  • Add salt and soda to kefir, mix.
  • While pouring sifted flour into kefir, knead a rather dense, not sticky dough.
  • Roll the dough into a bowl, put in a plastic bag, leave for half an hour. During this time, the gluten contained in the flour swells and the dough becomes more supple and elastic.
  • Roll the dough into a large rectangular layer.
  • Cut it into squares along the length of the sausages.
  • Roll the sausages in the dough and fry them until ready in the pan.

This is one of the easiest test options for sausages in the dough. Favorite food for many of this recipe can be prepared much faster than traditional. To make a mistake when making unleavened dough on kefir is difficult. A good result can be obtained even by an aspiring cook.

Sausages in the dough is not the most useful, but tasty and satisfying food. It is convenient to take them on the road, to work. No child will refuse such breakfast or snack. Preparing the dough for them according to the classic recipe is not easy, and not every housewife will undertake this work. But there are also simple dough recipes for sausages in the dough, which are on the shoulder even for a novice chef.

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