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Secrets of power: how the dough is less calories?
The contents

  • The role of the dough products in food
  • What dough contains less calories?
    • Custard
    • Unleavened (yeast-free)
    • Yeast
    • Biscuit
    • Puff
    • Sand
  • Simple and delicious recipes
    • Biscuit dough
    • The dough for pasties

“Bread around the head”, — says a popular proverb. For many centuries, it is part of human nutrition. There are many types of baking, many recipes for the dough. Some of them look fat? To understand this diversity will help MedAboutMe.

The role of the dough products in food

Dough occupy a prominent place in our diet. It can be not only bread products but also biscuits, cakes, cookies, pasties, dumplings, pies, pastries, cakes, etc. they are All different different types of dough. It can be shortbread, yeast, biscuit, sweet, custard — all are countless.

Now, many people tend to watch my weight, so I prefer to limit the cakes in the diet, if not to exclude it, because they are scared of extra calories. But we should do it? Indeed, in wheat or rye grain contains many useful substances necessary for the functioning of the body. Bread is the oldest food product, it has learned to bake long before our era. In those days the bread dough consisted of only water and flour.

However, since then much has changed. Gradually, there were different types of dough and different recipes for its preparation. Many of them contain a lot of muffin: fat, sugar, eggs, milk, etc. From simple low-calorie bread baking came to a diverse range of products. Now many of them are high-calorie, not bringing much benefit to health.

But still not worth it in one fell swoop eliminate all bread products from your diet. After all, they provide us carbohydrates, vitamins and minerals, they give us strength and energy. Therefore, our diet should include products from the test. It is important to know what constitutes each type of test, which there are recipes, and which one you should choose.

What dough contains less calories?

Below you will learn the characteristics of the most common types test: what they consist of, what are the characteristics of baking, etc. Types of dough located on the number of calories, ranging from the very low-calorie and ending with that in which they are most.

Custard

This time let the extra calories you are not afraid, choux pastry they are few. So it is safe to cook éclairs with a low fat cottage cheese or berries, from them you will not recover.

To make this test uses water, flour, butter and eggs. Soda and baking powder are not used here. First the flour is poured with boiling water (brew), then the injected eggs, butter, stir and allow to stand for a few hours. Then the resulting mass planted portions on a baking sheet and bake. In the process of baking choux pastry gives large voids which are then filled with stuffing. The most famous products — eclairs.

Unleavened (yeast-free)

As mentioned above, fresh (unleavened) dough is the long-standing. It was part of the diet since time immemorial. His recipe consists of flour and water. Sometimes there still add vegetable oil and salt. In different countries of the world, from unleavened dough often bake cakes and sell them on the street. To the product of such a test turned out delicious, after mixing it is necessary to give “rest”, that is, to stand at ordinary temperature for some time (30-40 minutes).

It may have butter and additives. In this case it is flavored with butter, eggs, sugar, cream, etc. it is Clear that in this case, its calorie content increases.

Yeast

For making yeast dough, you will need a baking powder. It is the role of yeast. Also included are flour and water. If you are preparing sweet yeast dough, put in more butter, sugar, milk, etc. it is Clear that sweet supplements are a “fount” of extra calories.

The peculiarity of this test is that when kneading and proofing, its volume greatly increases. Proofing should be carried out in a warm place and can last up to 4 hours. The dough was well risen, the components also have to be warm.

Biscuit

To make the sponge cake, you need flour, sugar and eggs. Moreover, relative to the weight of flour eggs should be plenty, then the cake will turn out light, high and porous.

First, whip until fluffy the eggs with the sugar. Then add flour and quickly mix. The mass was even bigger, the eggs divided into whites and yolks and beat them with sugar separately.

Then, the form grease with butter (or veiled baking paper), put it in the ground and baked. Biscuits are often used as the basis for the preparation of pastries and cakes.

Puff

This dough differs from all others by the fact that its main ingredient is butter (you can substitute margarine, but the taste gets a bit worse). Flour put on weight the same or even less than oil. Hence it is clear that this dough is very high in calories. Its preparation is very laborious and requires a lot of time and patience.

To get the puff pastry, first mix the two tests. One is the simplest, made with flour and water and the second with the addition of large quantities of oil. Then “oil” dough wrapped in a simple, repeatedly folded and rolled, then allowed to soak in the fridge. Then repeat the whole procedure several times. But the result is worth it.

Important point: if you want the puff pastry was perfect, all the components must be very cold.

Sand

For this test you need flour, butter and sugar. The ratio of 3:2:1. That is, oil here, too much so, like puff pastry, it is delicious. To the product turned out crumbly, before kneading, the components need good cooling.

First the flour is mixed with sugar. Then put in oil and a wide knife is ground all in “grit”. After the flour will combine with the oil, do it gently with your hands to gather the mass together. Knead it long otherwise the dough will lose elasticity, and the product will turn hard.

Then the dough wrapped in plastic wrap and keep in the refrigerator for up to 1 hour. You can roll out.

Simple and delicious recipes
Biscuit dough

A very simple recipe biscuit cake with apples. Rinse 2 apples, peel them from the skins and seeds. Cut them into small cubes or thin slices.

Connect the 4 eggs with 1 Cup of sugar (if desired, add 1 teaspoon of vanilla sugar). Beat well with a mixer or blender. Beat until until the mixture become white and become lush.

To 1 Cup flour add soda on the tip of a knife and stir (to extinguish it with vinegar do not!). Then connect the flour with the sugar-egg mixture and whisk again.

Liberally grease the form of oil. Pour into it half of the dough. On top of it lay the sliced apples, then pour on them the remaining batter.

Put the form in a pre-heated oven. After 2-3 minutes turn down the heat and bake the cake until done. When the surface becomes Golden, and he will lag behind the edges of the form, it is ready.

Remove it from the oven, and while it’s still hot, liberally sprinkle it with powdered sugar (convenient to do it through a strainer). Serve cold.

The dough for pasties

0,5 kg of flour pour on the table slide. Make the center hole and pour 0.25 l of hot water. Add 1/2 tsp of salt. Knead the dough. It is necessary to knead it until it has completely cooled down and no longer sticks to the hands.

Then roll the ball out of it, put it in a bowl, cover and refrigerate for 1 hour to “rest”. Rest is absolutely necessary, during this time the gluten of the dough will swell, and it will take the desired consistency.

Remove the dough from the refrigerator and divide into 2 parts. Roll each portion into a sausage, then cut into circles. Each of them delicately roll the size of cheburek, the thinner the better. On half of the circle put the filling, cover with second part and carefully Zadejte region.

Pasties fry in oil in a well heated pan. When one side is Golden, flip the Taco to the other side and cook until done.

This dough recipe can be used not only for the pasties, but for the dumplings.

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Uses photographs Shutterstock

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