Two beautiful options for wrapping yeast dough! These sausage patties in the oven will be a great snack for any time of the day. They can be served as an addition to soups, soups and borschts. And how the kids love them!
The liquid in which the yeast is bred should be pleasant to the touch, not higher than 40 degrees. Why is it important? In a warm environment, the yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, test the yeast before mixing with the rest of the ingredients. Pour some warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and place in a warm, draft-free place for 10-15 minutes. During this time, a foamy yeast cap should appear on the surface of the dough. If this does not happen, then the fermentation process has not started (the yeast is expired or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!