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Baking recipes from soft dough. Unsweetened cookies - what are they? What kind of dough are used to make savory cookies? Other successful recipes

Baking recipes from soft dough. Unsweetened cookies - what are they? What kind of dough are used to make savory cookies? Other successful recipes

Usually, when preparing cookies, housewives try to flavor them so that they are fluffy and have a rich taste. But not everyone can treat themselves to such delicacies. Regardless of whether a person wants to lose excess weight or is advised to go on a diet for medical reasons, cookies made from butter dough should not be consumed.

When asked what kind of uneaten cookie it is, you can hear the answer that it is a tasteless cookie. This statement is not true. If it is prepared according to a good recipe, the treat will be tasty, healthy, and low in calories.

What is the difference?

Baking in the dough is provided by such products as eggs, milk, cream, butter.

In recipes for savory dishes, these ingredients are not used or are used in minute quantities.

In any case, the baked goods turn out to be rather dry, unlike rich, fluffy flour products.

Many recipes for making cookies from dry dough can be used not only during a diet, but also during fasting.

Figurine with lemon zest

This delicacy is easy to prepare; it requires a minimum of ingredients, and the taste is excellent.

  • Sunflower oil (necessarily refined) – 2 tbsp. l.;
  • Lemon zest – ½ tbsp. l.;
  • Purified water – 3 tbsp. l.;
  • Powdered sugar – 3 tbsp. l.;
  • Soda – 0.5 tsp, slaked in 1 tbsp. l. lemon juice;
  • Salt - a pinch;
  • Vanillin (you can do without it) - to taste;
  • Flour – 200 g.
  1. From the given number of components you will get about 6 servings of delicacy. We start preparing savory cookies by preparing the zest. We wash the lemon and grate the yellow part of the skin. Combine the zest with powdered sugar, butter, water, salt, stir all ingredients well, pour in slaked soda;
  2. Now add flour and knead the dough. Sprinkle the work surface with flour and roll out the dough. Its thickness should be about 0.5 cm;
  3. We form cookies - cut out figures with special shapes. If you don’t have any, you can simply cut the dough with a knife, giving the cookies any shape;
  4. We lay out the figures on a baking sheet and place them in the oven, already preheated to 180 degrees. Let it bake for about half an hour (until it turns brown).

By adopting this recipe, you will learn how to bake the most authentic “Maria” cookies, loved by everyone for their crunch and taste, reminiscent of childhood.

  • Sugar – 1.5 tbsp. l.;
  • Small egg - 1 (or 1/2 medium or large);
  • Flour (preferably wheat) – 1 cup;
  • Soda - a quarter tsp;
  • Refined oil – 1 tbsp. l.;
  • Purified water 1 tbsp. l.
  1. Combine flour with soda, egg with sugar, water, butter, stir well, add soda-flour mixture. The consistency of the dough should be such that it does not stick to your hands; roll it out into a thin layer (the thinner the better);
  2. The original recipe uses milk instead of water, you can do the same if you wish. We form cookies (can be round, can be shaped). Don’t forget to make holes with a fork - then the treat will be even drier and crispier;
  3. Preheat the oven to 220 degrees, bake the delicacy for min. 5. A blush will indicate readiness;
  4. If you want to give the treat a richer taste, at the dough preparation stage you can add lemon (zest or pieces of pulp), cinnamon, and spices. True, diet does not always allow you to do this.

Everyone knows the taste of this dish. You can prepare it using this recipe for dry, savory cookies with your own hands.

  • Flour – 120 g;
  • Refined oil – 10 g;
  • Granulated sugar – 20 g (if you want it to be practically unsweetened, take 10 g);
  • Vanillin - to taste;
  • Salt – 1/3 tsp;
  • Purified water – 50-60 ml;
  • Baking powder (or slaked soda) – 0.5 tsp;
  • Corn starch – 20 g
  1. To knead the dough, dissolve salt and sugar in warm water. We also add all the other components here. The consistency of the dough should be like dough for dumplings - dense. Leave it for a quarter of an hour;
  2. Roll out a layer (thickness approximately 3 mm), which we divide into cookies of any shape;
  3. The baking process is very important. The oven temperature should be no more than 150 degrees. You want the treat to be crispy without crumbling. The color should be pale; this delicacy does not need a golden brown crust. The drying process lasts about half an hour.

Cookies prepared according to this recipe from soft dough have a special – honey – taste.

  • Sugar – 1 tsp;
  • Peanut butter – 3/5 cup;
  • Salt – 0.5 tsp;
  • Liquid honey - almost a full glass;
  • Baking powder - a quarter tsp;
  • Wheat flour.
  1. Combine baking powder, sugar, salt with 1 tbsp. l. heated water. In a separate bowl, whisk together honey and peanut butter;
  2. Combine all components, mix, add flour in such quantity to form a plastic soft dough. We put it in a bag and put it in a cold place for a couple of hours;
  3. To make cookies, you need to roll them out. The thickness of the layer should not be more than 2 mm;
  4. Now we cut out the future treat with molds and place it on a baking sheet lined with parchment;
  5. Preheat the oven to 210 degrees, let the delicacy bake for min. 15.

In brine

  • Flour – 1/2 kg;
  • Cucumber pickle – 8-10 tbsp. l.;
  • Soda (slaked in 1 tbsp vinegar) – 0.5 tsp;
  • Vanillin - to your taste;
  • Refined oil – 7 tbsp. l.;
  • Sugar – 6 tbsp. l.
  1. From the name of the cookies prepared according to this recipe from unsweetened dough, it may seem that they will be salty. In fact, the delicacy will be sweet;
  2. Pour the brine into a deep container. We also put sugar here, pour in butter and slaked soda. Stir the ingredients and add flour to the mixture. We do this gradually, we get a dense, elastic dough that easily lags behind our hands;
  3. We roll it out so that the layer is no more than 1 cm thick, form the figures that we like;
  4. The oven has already been preheated to 180 degrees, we send the future cookies there, laid out on a baking sheet with butter. Baking will take about a third of an hour. While the treat is hot, it will be soft; when cooled, the cookies will become crispy.

Now you know which dish will brighten up your diet or fast, lift your spirits, and will not harm your figure or health.

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Unsweetened cookies - what are they? What kind of dough are used to make savory cookies?

The selection of cookies in stores is amazing with the variety of shapes, colors, and combinations of ingredients. It would seem that there is only one problem - to make a choice. But modern food often contains so many chemical additives and dyes that it is scary to eat it, and even more so to give it to children who are greedy for sweets and do not think about the consequences.

Caring mothers prefer to prepare baked goods with their own hands so that they know what and how they are made. On the Internet, especially on sites dedicated to health and diets, you can come across questions: what kind of savory cookies are they, what kind of dough are they made from, how are they useful?

Differences between butter cookies and non-butter cookies

To answer these questions, it’s easier to go backwards and talk about rich pastries. To put it simply, baked goods are understood as baked goods flavored with all sorts of fatty and sweet additives to improve the taste: butter, eggs, milk, chocolate, cream.

The opposite of a baked cookie is a non-butterful cookie. What kind of imagination do you have to have to come up with and knead dough without eggs and fat? But in Rus', famous for its savvy people, savory baked goods quickly gained popularity, in particular savory cookies. Types of products that use non-dough dough have become firmly established in the Russian diet. This, for example, is dough for dumplings, savory bread, all kinds of buns and biscuits; today, savory pizza base is widely used.

Advantages

To consolidate in your mind the answer to the question: “What kind of cookie is a savory cookie?”, you need to talk about its advantages:


Diets and fasting

Unsweetened cookies are some kind of miracle for those on a diet. In conditions of severely reduced diets, it is difficult for people to give up long-term eating habits, such as bread or traditional tea and cookies. A person following a therapeutic diet, as a rule, has enough motivation and volitional control not to eat food that brings suffering and threatens death.

But with those losing weight, everything is different. They are constantly under tension. Surrounded by temptation and an abundance of food, there is always a risk of relapse. And breakdowns often begin with one cookie or candy at a time of bad mood. All efforts are in vain, excess weight returns, sometimes bringing with it new kilograms.

Savory cookies are an ideal compromise that allows you to suppress your cravings for forbidden foods in time. A couple of not very sweet cookies will not harm your diet, but will satisfy the immediate need to eat something tasty with tea. Also, dry unsweetened cookies are included in the daily diet for such common and serious diseases as diabetes, pancreatitis, heart disease, liver disease, digestive system and others.

During Orthodox fasting, many components of baked goods are prohibited. Incongruous dough, on the contrary, consists of ingredients permitted by church canons, which makes it a welcome guest on the Lenten table. Sometimes controversy is caused by vegetable oil, which is prohibited on some days of fasting. But firstly, there are many allowed days (these are weekends and church holidays), and secondly, unbaked cookies can be baked without butter.

Unsweetened cookies: examples

This pastry is inferior in taste to buns and cookies. After all, it does not contain fatty and sweet additives that give the attractive taste and intoxicating smell so beloved by our receptors and brain. But this does not mean that unsweetened cookies should not be tasty. There are many original recipes for delicious baked goods, the main thing is to approach it creatively. The savory dough goes well with fruits, cottage cheese, and berries, which, without practically increasing the calorie content, make the dishes beautiful and appetizing.

Uneatable dough

  • Flour – 700 g.
  • Water – 350 ml.
  • Yeast – 2 teaspoons.
  • Salt, vegetable oil - to taste.

Preparation:

1. Sift the flour, add yeast and salt, pour in warm water and stir thoroughly with a spoon, and then knead the dough with oiled hands.

2. Leave the dough in a greased bowl for 5 minutes.

3. Place the rested dough on the board, stretch or roll it into a rectangle, then fold it in half and leave for 10 minutes. Repeat this operation four times.

4. Place the dough in a bowl; it will be ready to bake when it has risen to about double in size.

Lemon savory cookies

  • Flour - 200 g.
  • One lemon.
  • Water – 60 g.
  • Salt, powdered sugar, vanillin - to taste.
  • A whisper of soda.
  • Vegetable oil – 30 ml.

Preparation.

1. Mix the zest removed from the lemon with oil, powder, water, salt and mix thoroughly.

2. Add soda to this mixture, previously quenched with lemon juice.

3. Add flour and knead the dough well.

4. Roll out the dough into a thin layer (about half a centimeter thick), from which cut cookies with a knife or cookie cutter.

5. Place in the oven (180°C) for half an hour until cooked, the cookies should brown.

Carrot savory cookies

  • Flour – 350 g.
  • Sugar - 60 g.
  • Carrots – 250 g.
  • Salt - to taste.
  • Baking powder – 1 teaspoon.
  • Vegetable oil – 70 ml.

Preparation:

1. Finely grate the carrots.

2. Mix all ingredients and knead the dough.

3. Form into balls or cookies of any other shape as desired.

4. Place them on a baking sheet lined with parchment.

5. Bake for half an hour in the oven at 180°C.

6. Reduce the temperature to a minimum and simmer the cookies for another half hour so that they ripen.

What is a rich pastry and a non-butter one, how can you tell the difference?

  1. Bakery products, bakery products with a sugar and (or) fat content of 14% or more by weight of flour. Baked goods made from butter dough, that is, dough mixed with milk, butter or fat, eggs, cream or sour cream. The meaning of the word comes from the word to flavor.
    The French traditionally call Viennese pastries or Viennese pastries (French: viennoiserie) products made from elephant yeast dough, but more and more they include any bakery pastry that can be served for breakfast or tea.
    Types of butter dough

    Sweet yeast dough.
    Sweet yeast-free dough (unleavened).

  2. Baking is sugar, butter, egg. Water. flour and salt are not baked goods. It's easy to differentiate.
  3. The soft dough contains a minimum amount of sugar, eggs and butter.
  4. Only by reading the composition on the label.... purely visually you will never be able to tell the difference!...
  5. Butter contains fats and eggs
  6. In the production of bread and rolls, recipes for rich and soft dough are usually used.
    Butter dough is made by adding significant quantities of sweet ingredients, dry dairy products, fats and, if necessary, eggs to flour, yeast, water and salt. This dough is prepared for sweet products: cakes, coffee buns, dough nuts, brioche and many others.
    In a simple, short dough, flour, water, yeast and salt make up 90-95% of the ingredients, with the rest being some combination of shortenings, sweeteners, milk and malt extract. White bread and rolls, just like pita bread, pizza, English muffins, and savory biscuits, are prepared according to recipes for savory dough.
    http://vivovoco.rsl.ru/VV//JOURNAL/SCIAM/BREAD/BREAD.HTM

    Bakery products, I think, can also be distinguished by the type of flour they contain.
    Premium flour (the word extra is written on some packages) has quite a bit of gluten, and it looks completely white. This flour is ideal for baked goods.
    First grade flour is good for savory baked goods, and baked goods go stale much more slowly. In France, it is customary to bake bread from first-grade wheat flour.
    As for second-grade flour, it contains up to 8% bran, so it is much darker than first-grade. They use it in our country not to make inconvenient products and ordinary white bread, but by mixing black bread with rye flour.

    I tried to figure out how to distinguish between cookies, and it turned out that some have more sugar and fat, while others have less.
    Cookies, biscuits and crackers.
    Cookies are the most common type of flour confectionery products with a high content of granulated sugar and fat, and low moisture content. Cookies are divided into sugar, long and butter.
    Sugar cookies are made from highly plastic dough; the finished products are characterized by good porosity, swelling, and high fragility. The best thing about sugar cookies is that they contain a huge amount of sugar and fat. Apart from this, it can be distinguished by its appearance. If any sketch or complex relief pattern is applied to the cookies, rest assured that these are sugar cookies, because no other class of cookies will allow you to make one. The dough of long-lasting cookies is very elastic, and the dough of butter cookies is crumbly.
    Hard biscuits are made from elastic-plastic dough, and the products are distinguished by their layering, less fragility and swelling. Hard cookies, unlike sugar cookies, contain less sugar and fat. The dough used for the production of layered cookies has the least fragility and swelling. It can't be easily sketched. Usually, such cookies are simply dotted with dots, or light patterns and inscriptions are applied. The moisture content of the long dough is almost 1.5 times higher than the sugar dough, and the sugar content is almost 2 times less.
    Butter cookies (shortbread, whipped, almond, etc.) are made from several types of dough, the recipe of which includes a large amount of sugar, fat, and egg products. All of these cookies use chemical leavening agents. Unlike sugar and lingering, it boasts its indescribable diversity and assortment. The dough used to produce this type of cookie does not have a clear recipe. Therefore, butter cookies can be shortbread, puff pastry, whipped or oatmeal. By the way, both in taste and in appearance, the butter cookies are completely reminiscent of home-baked cookies.
    The technology for producing biscuits and crackers differs from the technology of other flour products in that yeast is used as a leavening agent for preparing dough. These products contain small amounts of sugar and fat and are distinguished by their layered structure and fragility.
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Pastry mass is a classic, traditional product that is used for baking. during various dietary prophylaxis. This product is used by people who need to follow a therapeutic or preventive regimen, as well as a necessary diet, the purpose of which is weight loss.

Inconvenient dough for dieting. Recipe

Uneatable dough for a diet, the recipe of which every housewife knows, is not at all harmful to health or figure. But you definitely need to limit your consumption of low-calorie baked goods. Don’t think that eating a light pastry pie all day will help you lose extra pounds.

The recipe for unleavened mass under the dietary regime is quite simple and significantly different from the recipe for making butter. Preparing a low-fat dough involves excluding milk, eggs, and sometimes butter.

Using a lean, non-greasy mass, you can prepare a lean strudel with a variety of fillings, cookies from a unleavened product, and even bake unleavened pancakes, since the mass can be made liquid.

In addition, you can make dumplings and dumplings from it, as well as bake pies and make delicious pizza. Girls who specifically follow a dietary regime try to eat only dishes made from this type of dough.

What are the benefits of low-fat dough during dietary regimes?

Lenten dough is significantly different from butter dough. It does not contain harmful ingredients and substances dangerous to the body, such as butter, margarine, eggs and milk. Due to the absence of fatty ingredients, such dough during a diet is very easily digested in the body, without causing heaviness in the stomach and intestines. Uneatable dough on a diet, the recipe of which excludes fatty substances, does not provoke the fermentation process in the human body.

Recipes for preparing lean consistency

Each housewife has her own secrets for preparing lean mass for baking. If you often eat uneatable dough for dieting, recipe preparations can sometimes be changed. Let us describe the simplest and most versatile cooking option, which can be used for different types of baking.

To do this you need to prepare:
1. Drinking water, filtered or distilled – 0.3 l;
2. Selected wheat flour, premium grade – 0.6 kg.
3. Yeast, baker's dry consistency, weighing 20 grams
4. Granulated sugar, best unrefined - 2 tablespoons
5. Sea salt – 1 tablespoon.
6. Unrefined oil – 80 ml.

Preparation

We pour water into a special container. Pour flour into it - 4 tablespoons of flour, yeast and granulated sugar.

Wrap the container in a towel and leave for 20 minutes for the yeast to rise. Next, pour the remaining flour into another container and add the risen yeast, salt and add a little vegetable oil. The lean mass is ready.

Yeast consistency for savory baked goods

To prepare you need to prepare:
1. Wheat flour – 0.5 kg;
2.Filtered water – 0.32 l.
3. Semolina 20 g.
4. Olive oil – 50 g.
5. Fresh compressed yeast – 15 g
6.Salt – 1 tablespoon.

Preparation

It is necessary to mix flour and semolina, sift the mixture through a sieve into a container. Using your hands, rub the flour and semolina into the yeast until fine crumbs form. Then add olive oil, add salt and add cold water.

Let's start kneading the dough. There is no need to add more flour as the dough may become heavy. Leave the dough for an hour for it to rise. The dough for savory baking is ready.

Helpful advice: If you replace water in the prepared consistency with unleavened nut milk, the resulting baked goods will be much tastier and of higher quality. Also, instead of water they sometimes use freshly squeezed fruit or vegetable juice. Gourmets use water or good grape wine instead.

Take care of yourself and be healthy!


Don't miss the most popular articles in the section:

    Butter dough (WITH ADDITIVES) - dough with a large amount (flavored, enriched, with additives) of additional ingredients that give the dough a brighter taste. Butter dough is easier to distinguish by taste - it is tastier, richer, fattier than non-butter dough. Additives to the butter dough are: sugar, more than 2 eggs, sugar, milk, flavorings - cinnamon, vanilla sugar. Non-butter dough is used for baking bread (although there is also butter bread), lean pastries, buns or cookies (they are low in calories, unlike butter bread), pizza dough (there is also a butter version). In general, unsweetened dough is not as tasty, but it is low in calories and suitable for any baking.

    To put it simply, baked goods are everything that is tasty, beautiful and harmful, the rest is not tasty, but also tasty. Regarding the benefits, there is a separate question.

    They get baked goods flavoring the dough contains a large number of additives that give it improved taste and fat content. That is, the list of such additives includes eggs, butter or margarine, sugar, yeast, and milk.

    Sweet products are baked from this dough, which promotes rapid weight gain: buns, cakes, pastries, muffins and other sweet detriments.

    Uneatable dough consists mainly of flour, water and a certain amount of yeast, which is not always added. For example, dough for pancakes or pancakes can be prepared without yeast. And even without eggs. There are recipes for Lenten baking, when baking is not possible, but you want to at least somehow diversify the table.

    Savory baked goods are also tasty, but they have a different taste. And it can be eaten with dietary restrictions.

    Butter dough contains baked goods: eggs, butter, sour cream, sugar and other tasty things. Delicious buns are baked from it. And you can bake a lot of different things from the soft dough: pies, buns for hamburgers and hot dogs, pizza, bread. I myself have baked bread many times and was surprised that it contains absolutely no baked goods, only flour, water, yeast and salt.

    The difference between butter dough and non-butter dough is in its composition. Butter dough is called so because a large amount of butter or margarine, sugar, yeast are placed in it, you can bake different types of buns and rolls from it. Dough with a low sugar content, completely without eggs, butter -unsweetened, you can use it to bake pizza and gingerbread.

    The difference between sweet dough and non-baking dough:

    • Milk, sugar and butter or margarine are not added to the unsweetened dough.
    • Uncooked dough is lighter.
    • Butter dough tastes better, of course.
    • The disadvantage of butter dough is its high calorie content.

    An example of a bad test:

    • pizza,
    • dough for dumplings or dumplings,
    • bread,
    • lean pastry.

  • The main difference, of course, is in the ingredients: the presence of butter or margarine, like no other ingredient, makes the dough rich. The presence of a large number of eggs will give softness and airiness.

    But it is also important that the butter dough is prepared using yeast, but without using a dough. That is, mix milk, yeast, butter and a small part of flour, and then gradually add eggs and the rest of the flour, knead and leave to rise in a warm place for an hour and a half.

    Then products made from it are subjected to the same procedure.

    There is also sweet unleavened dough, very similar to shortbread. In this case, sour cream combined with baking powder can serve as a yeast substitute.

    Butter dough is dough that has been flavored with eggs, butter or margarine, cream or sour cream, and sugar. Uncooked dough - water, flour, yeast and salt. Bread, pizzas, and even pies are used during Lent.

    Butter dough is dough to which additional ingredients are added, except water, flour, salt (usually, dumplings, homemade noodles, and manti are made from this dough). Additional ingredients include eggs, margarine, yeast, sour cream and even cheese. There is huge scope for imagination here - you can fry buns, or you can bake pies, you can make pancakes or cookies.

    Butter dough is the most delicious and rich in aftertaste. The consistency is similar to shortbread and is prepared with sour cream, yogurt, milk, eggs with the addition of sugar and butter and chemical substitutes. Most bakery products belong to the baked goods category.

    Lean dough is prepared with water and salt using yeast and is considered lean.

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