Recipes for beetroot tele-tele dough. Straight yeast dough - recipe with photos and videos. Spanish buns with delicious custard

Video description:

Cooking puff pastries: how to knead the dough correctly, what to serve with. Ingredients, method of preparation, step by step recipe: http://www.tveda.ru/recepty/bulochki-...
Subscribe to "FOOD": https://www.youtube.com/user/EdaHDTel...

About the project:
King's pies and rosy pies, soft buns and crispy pastry - how can anyone remain indifferent?!
All the secrets correct test for baking from Evgenia Barukova - in the new program “Tele-tele-dough” every day on the “Eda” TV channel.

The most tender yeast dough cold knead or straight bread dough, shortbread dough for crumbly cookies or butter for hearty pies, - following the chef’s advice, you can easily cope with this capricious union of flour and water. And remember: don't be afraid to work with the dough. The main thing is to always start baking in a good mood, and then everything will certainly work out!

About the TV channel:
"Eda" is a 24-hour culinary TV channel for gourmets, novice experimenters and those for whom cooking is a necessity. With the Food TV channel it is easy and convenient to find new recipes and learn to cook together with professional chefs. We have recipes for any occasion: a regular lunch or a romantic dinner, morning coffee or breakfast in bed, a festive buffet or party, a picnic or a holiday for children.

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Video description:

Preparing puff pastries: how to knead the dough correctly, what to serve with. Ingredients, cooking method, step-by-step recipe: http://www.tveda.ru/recepty/bulochki-...
Subscribe to "FOOD": https://www.youtube.com/user/EdaHDTel...

About the project:
Royal pies and ruddy pies, soft buns and crispy pastries - how can anyone remain indifferent?!
All the secrets of the correct baking dough from Evgenia Barukova are in the new “Tele-tele-dough” program every day on the “Eda” TV channel.

The most delicate cold-knead yeast dough or straight dough for bread, shortcrust pastry for crumbly cookies or rich dough for hearty pies - following the chef’s advice, you can easily cope with this capricious union of flour and water. And remember: don't be afraid to work with the dough. The main thing is to always start baking in a good mood, and then everything will certainly work out!

All recipes, etiquette rules, useful tips, cooking subtleties, cooking shows: https://www.youtube.com/user/EdaHDTel...

Famous buns with custard. Their recipes are presented in a wide range.

Spain, France, Italy - each cuisine has its own recipe for preparing these delicious treats.

The only problem is that you can try a truly delicious treat while relaxing at resorts in these countries.

I found a simple way out and suggest you bake your own buns at home.

General principles of cooking

By appearance buns can be prepared in different ways. This can be portioned dough without filling, sprinkled with sugar. powder.

You can make a snail with different fillings. This time I suggest you choose a recipe for Spanish and Italian quiches.

Follow exactly what the recipe says and you will get the desired result.

Worth using exclusively fresh food for baking, preferably tested in advance from your own experience.

Well, I suggest you start right now, buns with custard cream filling will cheer up all those with a sweet tooth!

Spanish buns with delicious custard

To prepare delicious Spanish custard buns at home according to the famous recipe from Evgenia Barsukova, you should take the products listed below.

Dough ingredients:

130 ml water; 125 gr. Sahara; 1 piece chickens egg; 12 tbsp. flour; salt; 20 ml plant. oils; 25 gr. pressed yeast.

Ingredients for custard:

350 ml milk; 10 gr. cook. starch; 1 piece vanilla bean; 10 gr. sl. oils; 2 pcs. chickens eggs
To decorate Spanish rolls with cream, I recommend using sugar. powder Approximately 125 gr. will be quite enough.

Cooking algorithm:

I add yeast to warm water and sugar. I dissolve the composition.
After 20 minutes I introduce chicken into the yeast. egg. I add the sifted flour and rasp. oil I mix the composition well.
I salt the dough while kneading. I cover the food. film and let it rise.
I'm making cream. I pour milk into a bowl, add vanilla and boil. Chicken I separate the eggs. I beat the yolks with cookies. starch. I add sugar. I pour hot milk into the mixture and put it on the stove. Stir the mixture over low heat and bring it to a boil. I stir and turn off the heat. Let it cool.
I divide the dough into parts. I knead it and stretch it into flat cakes.
I grease the dough with sl. oil I put cream.
I wrap it in the form of a roll. I form a snail. I put it in a greased form. oil
I bake Spanish cream buns for 30 minutes at medium temperature in the oven. Very delicious food ready for tea. Make these Spanish buns with sweet cream according to Eugenia's recipe for your family.

Delicious Spanish buns made from airy dough and custard

These delicious Spanish treats with delicate cream will not leave any cake lover indifferent.

Components:

120 ml water; 110 gr. Sahara; 30 gr. St. yeast; 3 pcs. chickens eggs; 300 gr. flour; salt; 300 ml milk; vanillin; 2 tbsp. rast. oils; 2.5 tbsp. starch (any); 20 gr. sl. oils

Cooking algorithm:

I pour water into the yeast. I mix with a whisk and add 50 g. Sahara. I'm whipping up the mixture. I bring in 1 chicken. egg, flour, vegetable matter. oil and 0.5 tsp. salt.
I knead the dough and cover it with a paper towel. I let the mixture sit for 40 minutes.
I pour milk into a bowl and add vanilla. Beat the yolks in a bowl, 60 gr. sugar and starch. I stir and pour in milk, but only half. It should be hot.
I return the mixture to the stove, stir and pour the mixture with the yolks into the milk, stirring constantly.
I bring it to a boil, remove it from the stove and cool it.
I lubricate my hands. oil I divide the dough into pieces. I roll each one out and grease it with melted butter. oil I add custard.
I roll it into snails, securing the edges, this will prevent the cream from leaking out while baking in the oven.
I put the Spanish rolls on a baking sheet and make sure to cover it parchment paper. I bake for 20 minutes in the oven. During this time, the buns should rise well and the custard mixture should be distributed inside.

I also advise you to grease the buns with milk, and then trot sugar on them as a decoration. powder It turns out incredibly tasty, the custard perfectly complements the dough.

Below is a recipe for delicious rolls originally from Italy. You should definitely prepare them for your family for the upcoming tea party.

You can’t deprive your loved ones of the pleasure of tasting delicious buns with tea!

Magnificent Italian raisin buns in vanilla custard

The filling of the buns is very soft and tender, the custard composition simply melts in your mouth. Try the recipe for yourself. I think all sweet tooths will be delighted with such baked goods.

Components: ready sl. yeast dough.
Ingredients for cream: half tsp. van. Sahara; 1.5 tbsp. flour; 2 pcs. chickens eggs; half a liter of milk; 100 gr. sugar and 200 gr. raisins

If you want, you can find a recipe for simple puff pastry on my website. To make the preparation process easier, I advise you to buy a ready-made product in a store.

Of course, I won’t argue that the dough homemade always better quality and tastier. Here the choice is entirely yours.

Cooking algorithm:

Sl. I defrost the dough by removing it from the refrigerator. This may even take several hours.
I'm making cream. I warm milk with a van. sugar on the stove. I'm whipping chickens. eggs and sugar. I add the sifted flour when the mixture boils.
I introduce 1/3 of the finished mass into the egg mixture in a thin stream. Chicken The eggs should not curl, and therefore you should do the work extremely carefully.
I add hot milk to the mixture and stir. Cook on the stove for 7 minutes and let the cream cool.
I roll out the dough. You need to get a square layer with a thickness of 3-4 mm. I stir the cream. Sprinkle with raisins, roll and cut into rings 2 cm thick.
I moisten the scraps with water and stick them to the bottom of the buns. I put it on the parchment and press it down a little with my hand. I lubricate egg yolk so that the buns become rosy and more appetizing. Let it sit for 20 minutes to proof.
I bake at 180 degrees. for 25 minutes. I take the desserts out of the oven. I lubricate it with sugar for shine. syrup. You can make it from half a tablespoon. sugar, which should be melted in half a tbsp. water. Bring the mixture to a boil and the syrup is ready.

I wish you a great tea party, and these Italian custard buns will certainly lift your spirits throughout the day and charge you with positive energy for future achievements!

Secrets of making delicious buns from Ivan

To prepare Spanish or Italian rolls, you need to use only high-quality and fresh products.
If the recipe specifies the use of sl. butter, under no circumstances should it be replaced with margarine. The taste of the buns will suffer greatly.
Before starting cooking, you need to sift the flour. It is better to combine the seeded composition with other components of the dough.
Sl. The butter should be used in softened form to make delicious homemade buns. In this case, you can melt the product in a microwave oven, just remember that you should never allow the mixture to boil. oils Subsequently, it needs to be allowed to cool so that it can melt. the oil has come to room temperature.
To make the baked goods have a particularly pleasant aroma, add vanillin to the dough. The cream can also be diluted with flavorings.
To prevent the buns from burning while baking in the oven, you should cover the baking sheet with special parchment or generously grease the baking dish. oil Here the choice is entirely yours.
In addition to custard, you can bake buns with various other fillings. It could be a cream from curd mass, marmalade, chopped nuts and honey, apple with cinnamon. Even salty toppings will be appropriate. For example, during a feast, please your guests with buns with minced meat, onions and stewed mushrooms in sour cream or chicken. egg, cheese and onion. You can even stuff them with cheese, garlic and cottage cheese with herbs. The choice is really great, so don’t be afraid to experiment in your kitchen, and then your food will always be unique and delicious!
These buns can be given to your child as a snack at school, or for breakfast in the morning, or taken on a picnic. Children always like this kind of food.
Yeast dough will rise perfectly if you put it in a warm place. Yeast dough is afraid of drafts, and therefore can fall.
While baking the buns, do not open the oven door as the dough may fall out.

My video recipe

Good afternoon, Emma Isaakovna. I really like your site and your recipes, I love to cook and try to please my family homemade cakes. Previously, I was not familiar with the technology of preparing yeast dough using a straight method. Today, this is the only way I prepare the dough. The process itself does not take much time and the dough is simply beautiful. Another good thing is that the straight yeast dough is prepared with a small amount of eggs and butter. Sometimes I freeze the dough and even after defrosting the dough behaves perfectly. Thank you for the recipe.

Greetings, I’m glad I came to your site and I just can’t tear myself away from your recipes and photos, I was pleasantly surprised that you even shoot videos. You are very good taste and I just get aesthetic pleasure from your presentation of dishes. I was looking for a recipe for straight yeast dough, because I heard that it is easier to prepare than sponge dough. I wanted to bake buns, but in the process I decided to make straight dough for pies with potatoes. Crumb finished products It turned out springy, the structure of the dough was airy and moderately porous, I really liked the result. Thank you for this find.

Grandma Emma, I want to thank you for your wisdom and for sharing your recipes. Your technology for preparing yeast straight dough interested me very much and I started the process. The dough is elastic, does not stick to your hands, just a miracle. And the pies came out fluffy and remained soft for a long time. I used to prepare choux yeast dough for pies, which I fried in a frying pan in sunflower oil, the dough is also good, but fried pies are not very healthy, so I was looking for the best option with a minimum amount of baking. The dough according to your recipe is simply magnificent, thank you again and bow to you.

Good evening, straight dough seems to be easy to prepare, but it still requires skill. They say that dough loves your hands and is afraid of drafts. Advice to novice housewives, if you decide to prepare yeast straight dough, be patient, try to do everything according to the recipe, it is better not to add more flour than to add too much, also take care to avoid drafts when rising the dough and be sure to adhere to the time indicated for the dough rise . And I assure you that the dough will thank you with its pliability, and the finished baked goods with ideal shapes and crumb structure. Prepare for your health! Sincerely, baker with 35 years of experience, Victoria Olegovna.

Our dear Grandma Emma. I hasten to thank you for the recipe for straight yeast dough. My twin sons and daughter love pies very much, I try to spoil them, but in moderation. I have been preparing unleavened dough according to your recipe for several years now, at first I baked it only with unleavened dough. sweet filling pies, but I tried adding more sugar to the dough and the end result was very tasty buns and pretzels. I like to decorate my baked goods with something, for example, I sprinkle cabbage or potato pies with sesame seeds, and sweet pies with poppy seeds or streusel crumbs. The children are always happy, and there is a wonderful aroma in the house. Very delicious dough, thank you very much from our family.

Previously, I was not familiar with the technology of preparing yeast-based single-dough dough; I love baking, but mostly cakes and muffins, where you don’t have to worry too much, mix everything and go into the oven. My mother-in-law bakes pies, that was enough for me, I saw that the process itself took a lot of time, so I didn’t delve into it. I would like to note that straight yeast dough is suitable not only for pies, but you can also make pies and cheesecakes from it; donuts and baguettes are very tasty. Today my mother-in-law was already making choux yeast dough for pies, I again watched and asked questions, she said that this dough is ideal for both baking and fried pies with sweet and unsweetened filling. On my own behalf I would like to point out that this fried dough Absorbs quite a bit of oil, but for me it’s not an acquired taste. I may one day start baking pies, but I’m not ready right now.

Good afternoon, our favorite site. You are wonderful and very sincere! My name is Natalya, I am 20 years old, and my grandmother Lyuda is 67, and we very much respect the work that people put into this resource. My grandma always bakes delicious pies and accustoms me to this business, mostly she takes compressed yeast, but now there are so many possibilities and I, in turn, make some adjustments. For example, grandma was wary of dry yeast, but when she saw the result, she was very surprised. I suggested that grandma try it new recipe dough, without any desire, but the technology of preparing yeast dough in a straight method attracted the granny. Now we have meat pies on our table, alluring with their aroma, and grandma says she didn’t expect such a wonderful result. Next time we will definitely try straight yeast dough, but we will make pies with a sweet filling and it will be apples with cinnamon. Thank you, kind people, for not letting us down, and we will continue to explore your recipes.

I have been baking for a very long time and bake quite a lot due to my profession. Now at buffets and festive tables People increasingly want to see traditional folk dishes, and pies and kulebyaki are the most popular baked goods among our customers. I know a lot different recipes test. But this recipe for straight dough is especially successful! The dough always turns out elastic, does not stick to your hands when kneading, and when forming products, it molds well and holds its shape when rising. The dough never fails, does not settle in the oven, and the baked goods are always perfect with an airy crumb. I recommend straight dough to everyone, since I have tested this recipe probably more than a thousand times.

And the last batch of pies is baking in my oven. Preparing the yeast dough using the straight method took me very little time, while I was cutting Olivier, the dough came up and I started making the pies. Now there is an amazing aroma in the kitchen, pies with potatoes are getting cold, and there is soup on the stove. We're waiting for dad.

Many people want to know as much as possible about celebrities. Thanks to the Internet, we have the opportunity to find out questions that interest us. And it doesn’t matter what character they are. The World Wide Web brings celebrities and ordinary people closer together. As part of the article, we will learn the biography of TV presenter and chef Evgenia Barsukova.

Career

She began her professional development in 2015. Then a new show, “Tele-Tele-Dough,” appeared on television screens throughout the country. The broadcast took place on the “Food” TV channel, the stories on which are mainly related to culinary topics. Evgenia Barsukova had the honor of taking part in the project and trying herself as a presenter.

It is worth noting that the program is still being published. The Eda TV channel made the right decision and transferred its program to YouTube video hosting. It is hosted by the constant presenter Barsukova Evgenia. Moreover, it is quite good and charismatic, since the program is afloat to this day. This is evidenced by the statistics of the channel on YouTube; more than three hundred thousand subscribers watch thematic videos about dough and cooking.

Education and place of birth

She was born and spent her childhood in St. Petersburg. Evgeniya Barsukova studied at an educational institution in the field of Psychology. She received an education as a psychologist and at the same time defended her Ph.D. dissertation with excellence. For some time I worked in my specialty. Realizing that this was not hers, she decided to go to television.

Business and children

Since a woman is passionate about baking and even hosts a themed program, it would be a sin not to take advantage of the popularity and start her own business. That's what she did, opening her own confectionery shop called "Pretzel". She makes delicious cakes, pies, pastries and other goodies. Everything is pre-ordered. Evgenia has three daughters and one son.