Dryzhzhov's pies on the water. Buns on the water - economical and tasty vipіchka. A selection of shortest recipes for buns on the water: sweet, honey, chocolate and stuffings

Forgive buns, cooked in water, are a good product, both for living in an independent look, and as a base for sandwiches. For a better taste, the stench can be smeared with olive oil (or as a substitute, as you are unique of dairy products).

If you need to supplement your milk, and if you suffer from lactose intolerance, or if you do not get used to dairy products for any reason, you may be able to know the correct recipe.

For making dairy-free buns, you can buti crushed shvidke koriguvannya of the main recipe homemade bread. You can also follow the recommendations for the preparation of fresh herbs. In fact, everything is simple to fight - you can replace milk with water and beat roslinna oliya Vershkov's deputy. As a result, beautiful and fragrant buns on the water come out, which can be eaten by vegans and those who post.

Russian recipe for buns

What do you need:

1.25 bottles of water, lightly lit.
2.5 teaspoons of active dry yeast.
1 table spoon of olive oil.
1.5 spoons of distant zucru.
1 teaspoon of salt.
3 bottles of boroshn for boiling bread (approximately).

How to cook?

Dried buns on the water can be easily baked. The first step in the preparation of any kind of bread viroba is to mix the ingredients and mix it up. As long as you know, you will have a good time until it rises.

At the middle mist, get water and yeast. Add olive oil, zukor that strength and mix. Give me two flasks of boroshna and finish mixing it up. Give more generously to whatever is left out.

Spread it thinly on the surface, covered with flour | boroshnoy |, and knead for 4 minutes | minutes, until it reaches a soft and smooth consistency. Place yogo in a medium rosemary bowl, smeared with oil in the middle. Cover with a clean cloth and let it rise in a warm place without stretching for one year.

Preparing that weaving of dough

Yak only drіzhdzhovoe tisto on the water for buns rise, you need to form the molds. You can bring out the originality and give it a wicker shape. For whom you need to rob three “hanks” of tist and braid them just like braids on the hair.

Put dough on a board with a small ball of borosna and put 4 strands of stretch. Divide yoga into three equal parts. Cut leather from three pieces with your hands, making three “bobbins” of the zavdovka about 40 cm. Twist them according to the principle of a braided braid and put a virib on a cover with a deco sheet. Cover with a lid and fill with a stretch of 45 strands in a warm place, otherwise you won’t be able to dry up yet. You can divide your braid into even buns at this stage, or you can cut it later when the mix is ready.

How to make an appetizing squirt?

Do you know what you can do with different types of scores on your own? Tse universal methods, yak it is possible to vicariously mix bread recipes, and it is even easier.

Hrumka squirrel: sprinkle water over the top until the stench zapkayutsya.
Bliskucha: smear with egg white before brewing.
It’s dark and gleaming: smear with milk before brewing.
M'yaka: smear olive oil in the glass after a vip.

The hour of drinking

Make sure the oven is preheated to the point where you put bread in it to ensure the exact hour of brewing. Cook buns for 180 degrees with a stretch of 35-40 strands.

Let's take the virobi from the sheet and let them cool down on the stand.

To prepare ideal buns on the water at the oven, you can look at a few additional delights, tricks and ideas for brewing. The main ones are:

You can replace the water with apple juice.
For bajannyam, you can add half a bottle of rodzinok or dried cranes in the dough for buns on the water for additional salting.
Repeat tablespoons of tablespoons of zucru in this recipe can be replaced with brown zucr, honey, molasses or maple syrup.
Store yeast in an airtight container and in the refrigerator. Speka, vologist and repeat to drive in fungi and zapobіgayut the growth of the dough.
To make sure the buns are soft, take them from the plastic bag.

Take care of it with a well-deserved rank, so that it doesn’t get out of hand. It’s not good for bread to avenge more gluten, less versatile. Tse means that it is crisp, cooked on a basis, rise stronger. You can cook fresh bread well by adding 0.5-1 teaspoon of gluten to a universal skin bottle.

non-vegan buns

It is obvious that after the mass appearance of bread puffs for sale, a lot of people have won the favor of freshly baked bread and buns. Old recipe It's better than this, and this option is also a good idea for vegans. Ale, if you want, use non-vegan versions of the whiskey, so you don’t avenge milk. The simplest recipe for such buns is shown below.

For the new one, you will need the following ingredients:

2.25 teaspoons of active dry yeast;
1 bottle of dirty water;
1 spoon їdalnya tsukru;
1 teaspoon of salt;
2 teaspoons of teaspoon;
2 medium eggs, divided into zhovki and squirrels;
3:25 flasks of boron, or close to it;
nasinnya poppy.

How to cook?

At the great house, mix yeast, warm water, zukor and strength. Mix until smooth. Give rozpushuvach, egg whites and 2 bottles of borosna. Step by step add a lot of borosh, which is left out, until it is formed tightly.

Put it on small board. Knead about 6 quills of yoga, adding trochs of borosna (about a tablespoon) as needed. To fill the olive with a great capacity. Put the dough in it and then turn it over so that the top is smeared with oil. Cover the dishes with a kitchen towel and let the dough rise in a warm, protected air, stretch it out until it rises. Ce trivatime is close to 1 year old.

Let's sweat it out on the table, lightly sagging boar, and vimish, until all the bulbs are blown in the dark, stretching 5 strands. Rozkotіt yogo in a long layer of zavtovshki approximately 2 cm.

Preheat the oven to 180 degrees. Brush two leaves. Lay out the workpieces on them on a small vіdstanі one vіd one, cover it with a clean kitchen towel and fill it up in the heat until the ceiling rises (approximately for the first year). Then beat the eggs and smear them on the top of your buns. Sip poppy to the animal.

Whisk buns cooked in water, about 20 quills. Let's sweat them out of the oven and put them on the rack. Serve warm or let them re-cool and freeze.

Swedish recipe for buns on the water

This variant is not more than swedish, but simple. For the preparation of such buns, you need not so many ingredients, and it’s even cheaper. Like a quick bread, you will pass an hour to prepare the dough again. Preparing the test by hand will take more than an hour.

How to cook these buns?

Under the hour of mixing the dough, change the water, so that the water is not hot. Vaughn is guilty of buti trohi warm on the dotik. Add stilki and boroshna, stilki can be, for mixing with a spoon, and then add the sashta її kіlkostі and continue the mission with your hands.

The dough can be sticky, but it's not guilty to stick to your hands. If it seems to be, add more borosna.

This recipe can be sent to vegans, and if you post it, you don’t transfer victorious eggs and dairy products. If you want to make a healthy brew, you can try replacing half of the universal boron with whole grains, and also vinaigrize the brown zucor as a better alternative to the white one.

Warehouses:

2 bottles of dirty water;
1 tablespoon of drizhzhiv;
3 table spoons of zukri;
2 tablespoons olії (rapeseed, olive or coconut);
1 teaspoon of salt;
7 bottles of borosna.

Add yeast to warm water and mix it so that the stench can be released. Put tsukor, silt, oliya and two flasks of borosna near the big bowl. Mix the ingredients from the yeast sum. Step by step, add more boroshna, so that it grows firmer.

Knead yoga on the surface, fluffy, with a stretch of 8-10 strands, until it looks springy and smooth. Then let's put the dough in a bowl, smeared with olive oil, and let me rise in a warm place for about a year.

Then form the buns and place them on deco, smeared with butter. Give rise to about 30 quills. Vip_kati at a temperature of 180 degrees prodovzh 30-35 hvilin.

Shvidky variant other

As a rule, whether there is a recipe for buns on the water and drizhdzhakh, it takes three hours to prepare. At the singing vipad, you will have a ticket for 5-6 years, so that you can enjoy buns and bread. How can you speed up the cooking process?

Everything is even simpler - the recipe for buns on the water can be easily twisted. For example, you can take beer as the basis for the test, as well as take the yeast from your warehouse. Such buns are even more simply, and with whom the stench looks beautiful and appetizing.

Such a recipe does not require neither oil nor milk. You can beat the universal wheat borosno, and it will be soft, with a crunchy twist. You can also add a little tsukra for a small amount of salt, but it’s not obov’yazkovo. You can also add brown ingredients to the recipe by adding flaxseed and sesame seeds to the dough. Tse to give the virobs a pea aroma and add to the living. Іsnuyut also dekіlka other options such bakery mixes with rosemary and cumin and pepper. Experiment with different similitudes, and at the same time you will not cheat about it.

Varto signify that you should save such buns cooked in water, preferably in the refrigerator, the shards of these terms of saving at room temperature are three times less, lower for great bread on yeast.

You need the following ingredients:

3 bottles of wheat borosna;
1 teaspoon rozpushuvacha;
1 spoon їdalnya tsukru;
3 tablespoons of table linseed;
3 tablespoons of sesame seeds;
2 bottles of natural "live" beer.

Gotuemo

Combine all dry ingredients and mix well. Perekonaytes, scho rozpushuvach good z'ednavsya with a grate together. Let's pour 2 flasks of beer into the container. Work carefully, trying to prevent yoga from sleeping. Resolutely mix everything.

Fold the dough in the form, smeared with olive oil, and cut it with a knife on equal parts. Lay out our flax and sesame to the beast. Whip at a temperature of 200 degrees for 45-50 strands until the moment when the toothpick or cheese is inserted into the center, you will not become clean. Check, until the loaf of trohi okholone, first cut yogo on the edge of the buns.

Visnovok

We reportedly told you how to prepare a Recipe on the water (from the photo of the wines of representations chi ni - no meaning) simple sheets, so you can easily find a culinary-cooker with it. Having mastered the procedure for preparing a simple recipe, you will, as a result, be able to start your mother on the table with a corny and inexpensive product.

Driedzhovy buns with zukr for our affordable and cheap recipe will help you to eat deliciously and differently. At the warehouse, such savory virobs do not miss milk, olії chi margarine, get ready for zvichaynіy warm water. Tim is not less, the stench seems to be just as savory, like health, but less caloric and to bring food for the day of good health.

As a filling in this recipe on water, vicorist is dry-chalked cinnamon and zucchini. Like all drіzhdzhovі virobi, such buns will last for an hour on the pavement of dough, so you have no less than 2 years to prepare them. Drіzhdzhovі virobi on the water can be non-licorice. You can adapt the recipe for the preparation of pirozhkiv, pіtsy, add stuffing to the salt, work at home savory pies with vegetables, ribboy toscho.

warehouse

Before the recipe for dough, you need the following set of simple products:

2 teaspoons dry active drives from a sachet (7-10 g);
4 bottles of borosna;
repeat bottles of warm water at a temperature of 35 degrees;
three tablespoons of tsukru-pisku;
5 g salt;
half a bottle of dewy refined olive.

If you will cook exactly according to our recipe, then for the filling, take the following set of components:

4 table spoons of tsukru and tsukrovy powder;
vanilla trohi, lemon zest and vanilla zucru;
a small packet of dry ground cinnamon.

For filling buns from zucr you will need one Syrian zhovtok or a whole egg. Let me shake the surface of the virobiv before the brewing, so that we can take an appetizing rouge at the exit.

Cooking

Pіsnі buns with zucr are ready to finish the shvidko easily. For pidyom yeast test Warm up all components to room temperature, and water - up to 35-40 degrees. Please remove the eggs from the refrigerator, you can also lightly burn them.

Let's get started:

Ask for the entire portion of the boroshna for the recipe in a large bowl, optimally saturate the two, so that the sour was bountifully saturated. Such a trick is to allow the test to be done well in a short hour.
Now add to the new dry ingredients. Our taste is tse tsukor, strong and dry dryness from a bag. For pisnogo test It is not necessary to activate dry yeast in the sight of the steam, but it is necessary to use the stench instructed in the boar and inject it into the pasture. Good luck sumish with a dry spoon.
Gently pour water into the dry part of the heat, stirring constantly with a spoon of sumish, so that the breasts do not shrink. Also add here a portion of olive oil, so that the dough becomes elastic. For savory confectionery varieties it is not recommended to use vicorist Vershkov oil or other creaturely fat.

Quietly, without eggs, the trochs of the sirim come out, but don’t let you not bent. If all the components are mixed, it is necessary to make a manual mixing. On the back of your hand, gently with your hands right in the bowl, after which you put yoga on the table, add some | add | flour|boroshna|, keep it close for 15 minutes|minutes| to the width and elasticity of the breast.
When ready, the dough can be elastic, even, glossy, not sticky to the hands. Cover the finished breast right on the table with a towel and let the dough rest for about 1.5 years in a warm place.
It is ready to divide the dough into 4 parts, cut a thin layer from the skin part.
We stick to absolutely the entire surface of the dough with zukr and dry cinnamon, twisted with a roll. To easily roll the roll, hurry with a wide waffle towel - shift it to a new dough, sip, helping yourself with a cloth. So it’s not sticky to the table, go out and spin a bigger roll.

Wrap the same with the parts that are left out, after which the rolls are cut on small buns of the same height and width.
Zhovtok or a whole egg beat with a wine glass, you can add | add | troch water, about one teaspoon. Grab another sachet of vanilla zukru chi vanilin.
Transfer the buns to the deco. Cover the very deco with parchment, or at least cover with olive oil.
Spread the buns with beaten sum of zhovtka and vanilla, vicarious penzlik, which is good for you.
The oven is heated no less than 20 minutes before the buns are boiled on the cob, the temperature in May is not less than 190 degrees. Sleepy dry buns are baked for about 15 hvilin in the fall in the future - the larger the bun, the more time it takes to cook it.

Tasty vipіchka koristuetsya popularity not only in fasting, but also among all those who are interested in living around milk and living fats. In such a dough, it is permissible to vikoristovuvati borosho 1 grade, and also add to the new whisk (no more than 2 tablespoons), oh my god, sesame, smeared on a dormouse or peas.

The classic recipe for yeast dough for simple pie - you can quickly navit a person, as if you didn’t trim a rocking chair in your hands, and you don’t suffer from the virob’s vibrancy. You only need a little more patience and the traditional ingredients for the vip.

Rіznovidi tіsta аnd drіzhdzhіv

Drіzhdzhove it is possible to hesitate for the fate of the opari or without it. Dough is called sumish water, drіzhdzhіv that boroshna. Zavdyaki їy іsto good walk, staє pishnim she is filled with such an hour of vipіcannya. Opara can be rare (30% savage number borosna) or thicker - up to 50% vіdpovіdno. The difference lies in the fact that the preparation of a rare steam is easier to control - it will turn sour more, then, it will be more saved. For help, the steamer prepares dry pastry for pirozhkіv, and safe vicorist for pisnoi vypіchki.

Singingly, you squawk, chim living drіzhdzhі vіdіznyayutsya vіd dry. Recipes often say “a teaspoon of dry” or “half a cube of pressed” - are they mutually stinky? So, with the same success, you can vicorist whether there is any variety. All fall in the form of a picker, but in the middle one teaspoon is 10 g fresh drizzle- You can look at the packaging of the cube.

The informed gentlemen seem that pressed yeast is better than dry: it is easier to drink with them, and the bread comes out tastier and without an unpleasant smell. Even if the “live cube” did not appear under the hand, it is recommended to breed dry sum by warm water, and then we’ll just go back to the borosh. It is dough for pirіzhkіv іz with dry yeast vigraє, so you need to grind pirіzhki shvidko - yogo can be boiled into flour without the need to pour.

Oparne tisto

Oparne drіzhdzhové іsto for biscuits pіrіzhkіv is more suitable, less safe. Yogo sing vicorist for a healthy brew with a great amount of zucru and fat.

0.5 kg of borosh;
2 eggs;
2 table spoons of olive oil;
2-3 tablespoons of zucru;
1/4 teaspoon salt.

Ingredients for Opari:

30-50% of the total amount of borosh;
a bottle of cooled boiled water;
a teaspoon of yeast.

Warehouses need to be stored in a deep dish and in a warm place to rise. If the dough is pidide, and a thick pina appears in the container, you can mix with the main part of the boroshna, add the ingredients that are left out (oliya, eggs, zukor) and make the pie dough.

Safely clean

The dough can be cooked without the participation of the steamers - in that case, you need dry dough for lubricated pirozhkivs. From this, they also prepare buns, mlints, pizza and other boroshnyans with a small amount of zdobi.

0.5 kg of borosh;
a bottle of water (you can drink milk and kefir);
a teaspoon of dried fruits;
2 tablespoons of zucru for licorice dough, for non-malted - tea;
0.5 teaspoon of salt.

On the front view, a safe recipe for dough for pirіzhkіv maє on uvazі, so you mix all the ingredients in one go.

In warm water (milk or kefir) spread yeast and pour eggs before them, ahead of them with zukr and sill.
Give that oliya borosno, drink until the end homogeneous mass. From the finished masi, form a sack and open it in a warm place to wake up.
If the mass is increased by 1.5-2 times, once again you will remember it - now everything is ready to the point.

Listkove Dryzhdzhov Tіsto

It’s easier to buy leaflets, to cook them lower. And if you want to cook homemade pies from leafy yeast dough, then all warehouses are homemade and natural.

0.5 kg of borosh;
vial vodi;
2 teaspoons of dry yeast;
100 grams of butter;
1-2 tablespoons of zucru;
egg yolk;
strength for relish.

To clean up the preparation of the steam: pour water into a deep container and spread the yeast, in the sip of the beer flask is approximately borosna and mix until uniform, after which cover the mass with a cloth and rightly in the warmth of the place rise.
If the jar is ready, add a flask of water to it, a flask of boros and strength, turn the dishes on the pivgodini in a warm place.
Vsipte in masu borosno, what is left out, a third of butter, egg zhovtok and strength. After the relativistic mixing of the dough, it will be necessary to re-pot it in the warmth close to the second year.
Now you can shape the balls. Razkotit everything is clear, so that smuga of a rectilinear form emerges.
Put half a sheet of butter, which was left out of cooking, cover it with the other half and gently pinch the edges.
Repeat the procedure for expanding and folding more doors. As a result, the dough can be folded four times, after which you put it in the refrigerator for 20 pieces.

Drіzhdzhove dough for pirіzhkіv is more suitable for the oven, lower for greasing in a frying pan.

Shvidke Dryzhkove Tisto

A minimum of products in the kitchen, no eggs in the refrigerator, and the ingredients are just too much of a drag? You have the ability to prepare yeast dough for pies without eggs, as if we were nothing better for health. The only nuance is that yogo is better not to vicorate for licorice filling.

Everything you need:

0.5 kg of borosh;
vial vodi;
a teaspoon of drizhzhiv:
sil.

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