Types of pastries and yeast used in its preparation


Pastries are a recipe for many mothers, especially during the study period. Because pastries are very light, they are an ideal breakfast for children.


Today, many pastries can be made at home as they are loved by many children and adults. This is to ensure the quality of the raw materials from which they are prepared, and to preserve the health of your family.


You can also make yeast-free dough, which is suitable for all types of pastries.


types of pastries 🥮 🥮 

Pastries depend mainly on flour or white flour, brown flour, water, and salt, as these are the simplest ingredients involved in making the dough.


Although the method of preparation differs, flour is the main ingredient in all types of pastries. The type of dough may vary according to the ingredients added, such as oil, butter and margarine.


Or mixed with different liquid substances such as water and milk, or even according to the type of yeast added.


You can also add some spices to change the taste of the dough, and these spices add a new flavor to the dough. And the types of pastries:


1) – salty pastries

Served as a type of appetizer such as pizza, mini pizza, cheese pies, and croissants.


2) – sweet pastries

Sweet pastries are often added sherry, icing sugar, or chocolate to give them a delicious sweetness.


Pastries are also divided into two parts according to the yeast used:


1) – Pastries without yeast

Among the examples of it are (Oriental pies – Turkish borek – Algolash dough – Sambousa dough – Puff pastry dough – Spring rolls – Konafa dough – tortilla dough – pasta dough). And other pastries that are manufactured without adding yeast.


2) – Pastries with yeast

Among the examples are “pizza – croissants – soft patties – fino bread – cheese pies”. Many types of pastries are made using yeast.


Types of yeast used in pastries

We understand that yeast is a very important part of the whole dough because it fixes or breaks the dough, makes it rise or not rise. It also affects the texture of your peel, and that fermented, nutty flavor.


We’ll talk about the three most popular forms of yeast, which you can buy and use in any dough.


By definition, yeast is a single-celled microorganism related to mushrooms, so it is part of the fungi family.


Yeast has been used for thousands and thousands of years, dating back to the Egyptians. Where they made bread and wine and all kinds of things with yeast. So, it’s nothing new, it’s been around for a very long time.


The three types of yeast that we will talk about are:

  1. (1) Instant yeast.
  2. (2) Active dry yeast.
  3. (3) Fresh yeast.
  4. (4) Wild or natural yeast.

The main difference between this yeast is the moisture content, and how you prepare it to turn into your flour mixture.


The most popular brands out there are Fleischmann’s and Red Star. There is also a brand called SAF-Instant, which is very popular among the baking community.


1) Instant yeast

Instant also means quick rise, this is yeast that doesn’t need to be rehydrated with water, sugar or anything.


You can literally just pour it into your flour mixture and you’re done. A lot of people like this, because they don’t have to deal with mingling and waiting and all that.


2) Active Dry Yeast

Active dry yeast may be; It is the most common type of yeast. It is the yeast that you must moisturize, revitalize and revive.


To do this, all you have to do is take a bowl, put the yeast in it, then put some sugar because the yeast will actually feed on the sugar and cause gas, and then add some warm water to it.


You have to make sure the water is not too hot, otherwise you will kill the yeast, and that will be sad. You will know if the yeast is not live. This takes about 10 minutes, and then 10 minutes later, you’ll have that big mess and delicious foam. Then you can add that to your dry mixture.


3) Brewer’s Yeast or Fresh Yeast

Fresh yeast, also known as cake yeast, is perhaps the least used yeast for everyday baking.


It’s kind of hard to find, and it’s very perishable. So, dry yeast is the best alternative; Because it maintains its condition and keeps it for a longer period.


Brewer’s yeast is a soft, beige lump that looks like a brick. All you have to do to activate it is mix it in some water, and then it’s ready.


You can also substitute fresh yeast for dry yeast and vice versa. It’s only a 2:1 ratio. You’ll want to use more fresh yeast versus instant yeast or active dry yeast because they are more concentrated, so just remember that the ratio is 2:1.


4) Wild or Natural Yeast

I also wanted to mention my kind, which is wild and natural yeast, which is kind of similar to primal. I won’t go into it too much, but it’s basically a natural method where you just mix flour and water and then leave to ferment.


It’s really fun and weird I think, it’s a really cool process. I don’t know how many people are actually using this method.


But it is a method that requires patience. To introduce yeast into baked goods, it can take about 6 days. Hope this quick explanation of yeast was helpful and I hope you learned something.


Examples of pastries

Types of pastries and yeast used in its preparation

Pastries without yeast “Turkish borek”

Turkish Borek Ingredients:

  1. Two and a half cups of flour
  2. A cup of warm water for kneading or milk to enhance the taste
  3. 4 tablespoons of butter
  4. Half a teaspoon of salt
  5. one egg yolk
  6. A teaspoon of crushed black pepper, sprinkled over the face


For stuffing:
You can add healthy meat or chicken, sausage with vegetables, or a mixture of vegetables and cheese.


How to prepare Turkish borek:

  • (1) – Mix the dry ingredients together, then add two tablespoons of butter, and knead with warm water or milk.


  • (2) – We leave the dough to rest for about half an hour.


  • (3) – We cut the dough, in the form of small balls, and we roll them into small suitable balls.


  • (4) – We roll the balls with a rolling pin, or anything in the form of a roll, until they become thin on a surface sprinkled with flour.


  • (5) Grease the rolled balls with butter.


  • (6) – Distribute two tablespoons of the filling on each circle and then roll it into a roll.


  • (7) – Tighten the dough until the roll becomes long, then roll it on itself.


  • (8) – Grease the borek with egg yolk and butter, and you can add a little black pepper on the face.


  • (9) – We put the borek in a tray lined with butter paper, then we put it in the oven, for 20 minutes, or until we get a golden color.


Pastries using yeast, “ten minute dough”

Types of pastries and yeast used in its preparation

How to make the ten-minute dough:
The ten-minute dough can be used to make all kinds of pastries and sweets, and it is easy to prepare, and does not consume more time.


It is divided into two stages, the first stage, we put a certain amount of ingredients, and leave them for ten minutes. Then we add the second part of the ingredients, and we do not need to ferment, and thus it is ready for use in any kind of pastry.


Ten-minute dough ingredients:

  1. 5 cups of flour
  2. ¼ cup of powdered milk, you can omit it
  3. Half a cup of vegetable oil
  4. 2 cups of warm water
  5. 3 tablespoons of sugar
  6. a small spoon of salt
  7. 1 tablespoon instant yeast


How to prepare the ten-minute dough:

  • (1) – In a large bowl, put the instant yeast, sugar, salt, water, and two cups of sifted flour and mix them well.


  • (2) – Leave the mixture in a warm place for ten minutes.


  • (3) – After ten minutes, add oil to the mixture and stir well.


  • (4)- We add the remaining amount of sifted flour, “the other three cups”, and powdered milk to the mixture in stages, until the whole quantity is finished, and we have a soft dough.


  • (5) – In this way, we have the ten-minute dough ready, and it can be used in different ways as desired.

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