From ready-made yeast dough - 22 cooking recipes

Watching how the dough increases in volume, we don’t even think about how amazing this process is - microscopic single-celled fungi that are able to live in an airless environment have unique properties that are regularly used in cooking. In the absence of oxygen, they maintain vital activity through fermentation, which causes the semi-finished product to increase in volume - housewives say it “fits.” The pies turn out fluffy and soft. To prepare muffins or bread, yeast must be diluted in warm water at the rate of 1 teaspoon per 50 ml of liquid. The resulting solution is added to the dough or directly to the product. After mixing all the ingredients, the resulting mass is covered with a clean towel or placed in a container, closed with a tight lid and placed in a warm place. In such conditions, a deficiency of air is created, and the mushrooms begin to ferment and the dough rises. The warmer the room, the faster and better it will rise. You will need to wait a few hours for the result. Products made from yeast dough can be baked in an oven, fried in a pan or steamed - during cooking it will increase in size. Baked goods prepared in this way are always golden brown and aromatic.