1. Types and characteristics of the product
2. Yeast-free cake recipe
3. Recipes for pizza and pasties from yeast-free dough
4. Yeast-free bread

To be able to make delicious hot baked goods that melt in your mouth, you first need to knead the dough correctly. The ingredients of any type of dough contain many vitamins, microelements and other useful components, thanks to which having breakfast with such a dish, a person can feel a surge of strength and energy all day.

However, flour-based treats are often very high in calories. This usually does not cause concern for those people who do not strive to lose weight or, conversely, want to gain a little weight. But persons prone to gaining extra pounds constantly limit themselves in the use of flour products, trying to completely abandon them. However, it should be noted that baking can be completely harmless, and sometimes even necessary for the body in certain quantities. It is only important to consider that different types of flour products have different effects on the human body.

Types and characteristics of the product

• Types and characteristics of the product
• Yeast-free cake recipe
• Recipes for pizza and pasties from yeast-free dough
• Yeast-free bread

All dough in cooking can be conditionally divided into two large groups: yeast and yeast-free [1] puff, custard, shortbread, butter, biscuit and others.

Each flour product, if cooked correctly, acquires porosity, thanks to which it is able to bake evenly both from the inside and from the outside. To impart porosity to the yeast dough, yeast is used to loosen the texture of the product. For yeast-free dough, either special ingredients-baking powder must be used, or it must be kneaded in such a way that the structure becomes porous in the process.

The chemical leavening agents for dough in cooking include ammonium carbonate and baking soda [2] in milk and eggs, which by themselves loosen the mixture. Mechanical leavening agents include methods of interaction with the dough, among which the main ones are rolling and beating [3]

In terms of its composition, yeast-free dough is always distinguished by the presence of flour and eggs in it. For different subspecies of this product, various additional ingredients are used: butter is present in the shortbread, sugar is needed for biscuit, and egg whites without yolks for puff. If choux pastry is being prepared, then flour with butter and eggs in boiling water is first brewed for it.

From modern yeast-free dough, you can prepare a variety of, but always very tasty dishes. It is for baking cakes, pies, pastries and other sweets that confectioners use such a product, because it always gives the dish airiness and an unusual aroma.

For the body, yeast-free dough has many benefits. It contains vitamins of group B, PP, A, H and E, minerals such as magnesium, calcium, zinc, iron, copper and potassium, and many other substances necessary for vital activity [4]

Yeast-free cake recipe

One of the most common and beloved by many recipes based on yeast-free dough is a yeast-free pie with baked apples. For its preparation, in addition to the main ingredients, you will need to use a special baking powder, which will allow you to bake the cake high, ruddy and very airy.

So, for making a pie with apples at home, you need such ingredients [5]

• 455 g wheat flour;
• 2 chicken eggs;
• 100 g sugar;
• 150 g butter;
• 5.5 tbsp. l. milk;
• 2 tsp baking powder;
• 1 tsp vanilla sugar;
• 7 pieces of apples;
• 1 yolk;
• 1 tbsp. l. blueberry jam;
• 0.5 tsp salt.

It is best to use small early apples for yeast-free baked goods. Among the main stages of preparation are the following:

The flour must be sifted along with the baking powder, and to them add sugar, eggs, vanilla sugar, salt, butter and 5 tablespoons of milk. It is required to knead the dough and form a ball out of it, after leaving a little mass for the subsequent sculpting of the sides of the pie.

Line the bottom and sides of the baking dish with baking paper. Wash the apples, peel them, remove the tails and seeds and cut them in half. Place the dough on the bottom of the prepared form and form the sides. Put the apples on top, cut them up, slightly sinking them in the dough.

Some apples can be filled with jam, others with leftover dough shaped like petals. You can also put some dough in the form of balls between the apples on the pie.

Send the raw pie into an oven preheated to 200 degrees for 45 minutes, until the dough acquires a beautiful ruddy shade.

After 20 minutes (that is, in the middle of cooking), remove the cake from the oven and brush on top with a mixture of yolk and half a spoonful of milk. Then place the dish back in the oven.

After baking, the cake in the form must be wrapped from the bottom with a cold wet towel so that the dough comes off more easily from the edge of the container. Once the cake has been removed from the mold, it can be served immediately.

Recipes for pizza and pasties from yeast-free dough

Those who do not like sweets, or think that it is too harmful for the body, should not bypass yeast-free baked goods. The main hot dishes on yeast-free dough are very easy to prepare. In addition, they are incredibly tasty, and after them the body experiences such satisfaction that the dessert will no longer be so desirable.

What if you make a big country pizza with no yeast dough at home that you can feed your whole family? Such a dish is prepared on the grill, while the filling is pre-fried in a pan, and then everything is combined together and placed under the grill.

To prepare the dough, you need to take 2.5 cups of flour, 2 eggs, 0.5 cups of milk, a teaspoon of vegetable oil and salt to taste. Sift flour and salt together onto a dry work surface, form a slide, in the center of which you need to make a crater. Mix eggs, warmed milk and vegetable oil in a glass. This mixture should be gradually poured into the crater formed from the flour. Knead the dough; after it becomes elastic enough, form a ball from it, which must be wrapped in a damp towel and left for 15 minutes. Then the ball must be carefully rolled out with a rolling pin and placed in a pan for grilling pizza.

The village-style pizza filling is made from chicken, fresh tomatoes, 2-3 types of cheese (parmesan must be used), olives, fried mushrooms and homemade mayonnaise. Cut all the ingredients, except for the cheese, into small equal cubes and fry in olive oil. Then put all the ingredients on the prepared dough in a pizza dish, brush with homemade mayonnaise and sprinkle with grated cheese mixture on top.

In addition, at home, housewives often prepare pizza based on store-bought puff pastry. Such pizza turns out to be very tasty, airy and crispy, while the layer of ready-made yeast-free dough in it is practically imperceptible, so you can fully enjoy the filling without worrying about the excess of calories in the pizza base.

To prepare a yeast-free dough for baking pasties, it must be remembered that it must be sufficiently pliable and dense at the same time. Only in this case, the pasties can be easily blinded and simply fried, without eventually getting a torn mass mixed with minced meat.

The dough for chebureks is prepared on different bases. It is customary to make it from milk, water and even beer. The recipe for yeast-free beer dough is very simple; it produces a product that can be stuffed and cooked with ease.

So, to prepare yeast-free beer dough for pasties, you need to use 3 glasses of flour, a glass of light beer, a chicken egg and salt to taste. First you need to beat the salt and the egg, then add beer to the resulting mixture and mix everything thoroughly. It is necessary to gradually add sifted flour to this base, constantly kneading the dough. It needs to be kneaded until it acquires sufficient softness. After that, you need to remove it for a while in a warm place and wait until it matures.

Tear off small pieces from the finished dough, roll them out and stuff. Chebureks on this basis come out very airy and lush. After frying, they should be laid out on a paper towel, which will absorb the excess fat.

Such pasties can also be cooked without meat and without eggs in the dough. This recipe is suitable even for those who are fasting.

Yeast-free bread

As you know, bread is the head of everything. This product is very useful for digestion and is simply necessary for the body. Many people, however, do not eat it, not only because it has a ton of calories. To improve the external characteristics, manufacturers put a lot of flavors, flavor enhancers and other harmful substances in modern store bread. Thus, bread does more harm than good to people.

Many nutritionists today recommend making homemade yeast-free bread yourself. It is such a product that can help those who are losing weight not to gain extra pounds, and those who are trying to improve the functioning of the stomach can do it quickly and without side effects.

Homemade yeast-free bread is prepared on the basis of special sourdough, flour, water and salt. You can make your own starter culture or purchase it from a grocery store or pharmacy. You can take any flour for a recipe for homemade yeast-free bread. If you want the baked goods to be beautiful and airy, you should use ordinary flour, and if the usefulness of the future bread is of paramount importance, it is better to take coarse flour - this way the bread will come out tasty, but less airy in appearance. For the main process of kneading the dough, 500 g of flour is needed, but if the product turns out to be too liquid, this ingredient can always be added.

Water regulates the consistency of the yeast-free dough. To begin with, you should prepare 2 glasses of drinking purified water, but you should not immediately introduce them into the dough. Gradually adding liquid, you can adjust the density of the resulting mass. If everything is done in stages and correctly, then there will be exactly as much flour in the finished bread as prescribed by the recipe, and not a gram more.

Salt and spices are added to the dough to add different flavors to the homemade bread. You can take any spices, according to the taste of the cook. Dry garlic, rosemary or oregano will add a special aroma to homemade bread. Salt is added at the rate of 1 tbsp. l. for 1 kg of dough, but if this seems not enough, you can always add more.

To give the finished bread lightness and softness, you can add quite a bit of soda to the recipe. Soda is especially shown in recipes based on wholemeal flour. With this ingredient, the bread will become almost as fluffy as if made with regular flour.

Steps for making homemade yeast-free bread:

Combine flour and sourdough in a large container in a ratio of 1: 5, that is, 100 g of sourdough is needed for 500 g of flour.

Pour water into a container with sourdough and flour and knead the yeast-free dough. It should be tight and non-sticky. To bring it to such a consistency, after thorough mixing, you need to gradually add flour and continue kneading for 10 minutes. It is important to remember that it is better to knead the bread dough by hand. If it crumbles, then it lacks moisture. In this case, a little more water should be introduced into the mass.

When kneading the dough, it is necessary to gradually introduce spices and salt into it. You can also add nuts, prunes, dried apricots or raisins to the bread. An important point is precisely the gradual introduction of spices so that the taste of the bread turns out to be the way the baker intended.

Form a ball from the well-kneaded yeast-free dough, which must be sprinkled with flour and wrapped in a damp towel. In this position, it should fit within 3-5 hours in a warm place. Sometimes, with an insufficient amount of leaven in the recipe, the dough begins to rise only after 10 hours. In this case, it makes sense to leave it on the table overnight.

After the yeast-free bread dough has risen, it must be laid out in molds. The containers can be varied, because this will not in any way affect the quality or taste of the resulting product. In any form, the future bread is slightly cut so that warm air can better penetrate into the loaf.

Yeast-free bread is baked in the oven at 200 degrees. After 20-30 minutes, the temperature must be reduced to 180 degrees and the bread must be baked until tender. The readiness indicator will be the formation of a fragrant golden brown crust on the bread.

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When kneading dough for yeast-free bread, do not add too much sourdough, which can give the finished baked goods a rather sour taste. To speed up the baking and raising processes of the product, it is better to prepare the ingredients in advance and leave the yeast-free dough to ripen overnight.

Non-yeast dough for bread can increase in volume up to three times, therefore, initially, an appropriate container is used for kneading so that the dough does not "run away".

After making the bread, remove it from the baking dish and cover with a damp towel on top. This trick will allow the crust to be elastic and not crumble too much when slicing bread.

Yeast-free dough is loved and popular among housewives, because it is easy to prepare. Dishes based on it are tasty and at the same time more useful than using yeast, so yeast-free dough is used in cooking much more often.