How To make 7 Up Refrigerator Dough
5 1/2 c All purpose flour
2 pk Yeast
1/4 c Sugar
1 ts Salt
1 c 7-up
1/2 c Water
1/4 c Butter or margarine
1 Egg
3 Egg yolks
In a large mixer bowl, combine 2 cups of flour, yeast, sugar and salt; mix well. In a saucepan (or microwave) heat 7-up, water, and butter until warm (120-130~); butter need not melt. Add to flour mixture. Add egg and yolks. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surgace until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning to grease top. Cover with plastic wrap and foil. Refrigerate 4-24 hours. While dough is chilling, punch down several times. Remove desired amount of dough; refrigerate remaining dough until needed, shape into any of the four following coffecake recipes that will be posted under this subject. -----
How To make 7 Up Refrigerator Dough's Videos
Cold Bulk Fermentation Explained | How to Ferment Bread Dough in the Fridge
If you have been following me for a while you know that I like to use preferments. They improve the taste, texture and keeping quality of bread. But they add another step to the process. This is where cold bulk fermentation can come in and simplify it.
What is bulk fermentation? We refer to the initial fermentation stage of bread dough as ‘bulk fermentation’. This is the time when the dough develops most of its flavour. The final proof is mostly there for achieving the right volume. It is called bulk fermentation because in bakeries large quantities of dough are fermented before being divided and then shaped into individual loaves or rolls. At home we quite often make just one loaf of bread, so technically it is not bulk fermentation. But we all agree on the term and know exactly what is meant by it when we see it in a recipe.
The longer the bulk fermentation the more intense the flavour of the bread. It becomes sourer as it ferments and has a much more pronounced flavour. This is especially noticeable in naturally leavened bread which is fermented for many hours or even days. A slow fermented bread also keeps better and is not as prone to moulding. Straight-through yeast dough can lack good flavour because it is often fermented for just a couple of hours.
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Perfect Dough with this trick
By rounding up your dough you will always make the perfect dough.
You can read more about the full process including the scientific explanation here:
ONE DOUGH FOR EVERYTHING - Russian Crazy Dough | Lasts a week in the fridge | KHRUSHCHEV'S DOUGH
One dough that you prepare in minutes and can store for up to a week in the fridge. Makes great buns, mini pies, pizzas, rolls and more.
KHRUSHCHEV'S DOUGH / Russian Lasting Dough
Ingredients
- 1 cube (40-50g) fresh baker's yeast or 2tsp dry yeast (in some sources the dry yeast is given as 7g)
- 1 tsp salt
- 1 tbsp sugar (or honey) t
- 200 g butter at room temperature - can be substituted with 100-125мл olive oil or other type of liquid oil
- 250 ml cold milk
-1/2 tsp baking powder (optional)
-3.5-4 cups all purpose flour (The recipe cannot be used with gluten-free flours)
All opinions in this video are my own and as such are subjective and may differ from the experience of other people.
МUSIC CREDIT:
Track: Play — Declan DP [Audio Library Release]
Music provided by Audio Library Plus
Watch:
Free Download / Stream:
Music kindly provided by IKSON
How to cold ferment your pizza dough
In this tutorial, I will show you how to cold ferment your pizza dough!
I start straight away with the making part. At min 1:19 I will explain the different processes that take place inside the dough.
You can use this method to make Neapolitan, Canotto, Sicilian, roman, or American style dough.
Sourdough
Cold fermentation is also great in combination with a sourdough. Only make sure you don’t put the dough straight in the refrigerator like in the video, the reason for this is that the natural yeast inside the sourdough is less powerful than fresh or dry yeast, so it will first need to rise for 4 to 8 hours to get all the process started and bring the dough alive. Then you can place your dough in the refrigerator and continue like in the video
Amazing Music by Cas van Son & Martijn Straatman
Video Artist: Sanne Littooij
Sound design: Bart van den Brink
Pizzadoughcalculator:
Create your custom recipe on
Here you can make your custom dough recipes for Neapolitan, Canotto, Sicilian, roman or American style dough.
You will also find many tips & tricks.
Website :
Order your own Outdoor Oven or just have a look at the blog or pizza calculator
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Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how.
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Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.
How I make Refrigerator Dough
I forgot to add, please cover your dough with a lid, or plastic wrap when you put it in the refrigerator. Thx????
Hello everyone! Thanks for stopping by, today I'm going to show you how I make this easy no fuss refrigerator dough. To start I must say I got this recipe from one of my favorite YouTubers, Simply Sara, although I'm not sure where it originally came from. I must give credit where credit is due! Thank you Sara, even though you have no idea who I am, I've used this dough to feed my family, and impress Thanksgiving guests and it's all because of this easy recipe. This dough is ready to be used for everything, from gorgeous cinnamon rolls that will be coming out soon, to bread sticks that you could dip in my tasty and easy spaghetti sauce! I'm so excited to show you everything you can do with this easy no knead dough. Thanks for watching, don't forget to like, comment, and subscribe so you'll never miss out on any of my new videos.
Recipes with Resa
Refrigerator Dough
7 cups all purpose flour
3 cups hot water 100-110 degrees Fahrenheit
4 Tablespoons sugar
2 Tablespoons salt
2 Tablespoons flavorless oil
2 satchels of yeast
Equipment used in video:
Camera -Canon Sl3
Laptop-
Mic-
Measuring spoons-
Lights-
Lights-
Stove-
Fuel-
Blender-
Measuring cup-
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EMPANADA DOUGH RECIPE- BEST FOR FRYING AND BAKING
Empanada dough for frying and baking is easy to prepare and you can make it by hand or using a bread machine. This flaky empanada dough can also be made with maseca or cornflour and feel free to add cream cheese in place of butter or totally replace the butter with oil or lard
EMPANADA DOUGH recipe- for frying and baking or air fryer
- FLOUR---- 5 cups (ALL PURPOSE FLOUR)
- SALT---- 1/4 TEASPOON
- SUGAR ---- 1 TABLESPOON
- EGG-------- 2 WHOLE EGGS
- MARGARINE(BUTTER) -----120ML MELTED OR 8TBSP ROOM TEMPERATURE
- WATER ----- ABOUT 100 ML OR MORE(UNTIL CONSISTENCY IS ACHIEVED)
TO MAKE THE EMPANADA DOUGH (FRIED MEATPIE DOUGH)
- Mix 5 cups flour, 1 tablespoon sugar and 1/4 teaspoon salt together until combined. Add 2 whole eggs and 120ml melted butter or margarine(8tbsp room temp) and mix well
- Gradually add water and continue mixing until the dough comes together and not sticky. Wrap in a cling film and rest in fridge for 20 minutes
- After 20 minutes, take out the dough knead a little and cut into two portions
- Roll out the dough on a floured surface and using a circular mold, cut out as much circles as the dough allows .Fill in the circles with the cooled filling and seal tight with your fingers and a fork
- finally heat up some oil on medium heat until pretty hot and fry the empanadas (meat pies) until golden brown and crisp
MASA DE EMPANADAS para frier
- HARINA---- 5 tazas (HARINA TODO USO)
- SAL---- 1/4 DE CUCHARA
- AZÚCAR ---- 1 CUCHARADA
- HUEVO-------- 2 HUEVOS ENTEROS
- MARGARINA (MANTEQUILLA) -----120ML DERRITE U 8TBSP TEMPERATURA AMBIENTE
- AGUA ----- ALREDEDOR DE 100 ML O MÁS (HASTA LOGRAR LA CONSISTENCIA)
PARA HACER LA MASA DE EMPANADAS PAR A FREIR Y A HORNO
-
Mezcle 5 tazas de harina,
1 cucharada de azúcar
y 1/4 de cucharadita de sal
juntos hasta combinar
Agregar 2 huevos enteros y
120 ml de mantequilla derretida o
margarina (8 cucharadas a temperatura ambiente)
y mezclar bien
Poco a poco agregue agua y
continuar mezclando hasta que el
la masa se une
y no pegajoso
envolver en film transparente y
reposar en heladera por 20 minutos
permite que el gluten en el
harina para relajar y absorber el líquido
Después de 20 minutos,
sacar la masa
amasar un poco y
cortar en dos porciones
estirar la masa sobre
una superficie enharinada y
utilizando un molde circular,
cortar la mayor cantidad de círculos
como la masa lo permita
completa los círculos con
el relleno enfriado y el sello
apretado con los dedos
y un tenedor
finalmente calentar un poco de aceite
a fuego medio hasta que esté bien caliente
y freír las empanadas (empanadas de carne)
hasta que estén dorados y crujientes
sEE WRITTEN RECIPE HERE :
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#empanada # empanadadough #empanadas #masaempanada #masaempanadas #masaempanadascaseras #empanadamexicana #empanadacasera
#empanadagallega #empanadasargentinas #empandasimpol #masa #recetaempanada
#recetamasaempanada