Bezoparny way to test preparations

30-50 g. of fresh yeast, 0.5 liters of milk, 250 g. butter-margarine, 2 - 3 tbsp sugar, salt at the tip of a knife, 2 tbsp vegetable oil, wheat flour so that dough get smetana thick consistency, but not good, approximately 700-800 g.
In this method all components beeing immediately. In warm water (30-35 o C) soluble yeast, sugar, add eggs, flour and mix zamesit dough. Then everything should be done in the same way as in the preparation of oparnogo test. It is very important to correctly identify the moment when the dough is ready for cutting. But what something is difficult to give advice here, because this skill is acquired only with practice.

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