A good housewife is a person interested. And so she often experiments in the kitchen. Modern gadgets, ready-made dough or secrets, which the housewives share among themselves at forums or personal meetings, help. Baking is an area where more and more secrets remain, even if you already know a lot. For example, not every housewife can knead a truly airy dough for fried pies. But is it really easy? Want to know how? Then read this article!
Appetizing Forbidden Fruit
How much bad nutritionists say about cakes! And about their calorie content, and about fat content, and about the complete lack of benefits for the body. But for some reason, it doesn’t stop lovers of muffin. And how many situations there are when the hands themselves are drawn to the dish with golden pies, and the person is already looking forward to this wonderful aroma, the soft taste of the dough and its harmonious combination with meat or apples! After one pie, a second, third follows ... In short, at least five pies are eaten in one go. The muffin industry suffers greatly from the fact that dieticians strictly forbid pies. You have to get out, that is, adjust recipes, reduce the calorie content of flour, and even offer new cooking methods to leave the pastry rare, but still a pleasant pleasure!
By the pie?
Airy dough for fried pies is the aerobatics of a modern housewife. It is very tasty and tender, like a cloud! You can buy it, but it's not so interesting. After all, a purchased product can be completely artificial, and what woman wants to feed her domestic ersatz product ?!
Therefore, we open the secret recipe for air dough for fried pies and take it into service. A piece of such a test can be done in advance to be left in stock in case the oven comes hunting.
You will need a spoonful of white sugar, half a liter of kefir, a large spoonful of vegetable oil, a pinch of soda and 3-4 cups of flour. And now you can proceed to the formation of the test.
Process started
Our airy dough for fried pies will be especially easy due to the presence of kefir in the composition.
Heat the kefir over low heat. We add salt, sugar, soda and vegetable oil there. Mix everything with a fork. You can use a mixer, but many culinary experts advise making airy dough for fried pies without using modern gadgets. By all accounts, then it turns out to be more authentic and tasty. Add flour to the kefir mixture and form a ball. After we cover it with a napkin and leave to rise for about 30 minutes.
Second option
The recipe suggested is good when you are planning to pamper your whole family. After all, fried pies on kefir from the air dough are quite light, which means that everyone can eat them, regardless of age and chosen diet. Even on a diet, you can afford a pie, but without fanaticism, because after all it’s a bun.
In the meantime, consider the second test option. He will need a tablespoon of sugar, 4 cups of flour, a glass of warm water, a teaspoon of yeast, 3 tablespoons of oil and a glass of boiling water.
The cooking process begins with yeast, which must be filled with water, and then combined with sugar and butter. Sift the flour in a separate bowl, and pour the yeast mixture into the center. We mix everything quickly, add boiling water and knead elastic dough. If necessary, add flour. After the dough, cover and remove to rise. Here you have the airy yeast dough for fried pies.
From cottage cheese
For girls who adhere to the principles of a healthy diet, and for athletes, cottage cheese is an important product. But you can make great pies with him! For the recipe you will need about a pound of cottage cheese, a spoonful of baking soda, a couple glasses of flour, 4 eggs, 2 tablespoons of sugar and a little table vinegar. We begin to beat eggs together with granulated sugar. Meanwhile, we are engaged in cottage cheese - we twist through a meat grinder, and then combine with eggs and soda, extinguished with table vinegar. Sift the flour too, so that the dough is airy. We form a ball and leave it for 40 minutes.
By the way, there is also the fastest recipe, according to which you can make a surprisingly airy dough for fried pies and whites. It also has yeast as its basis, and also boiled water, sugar, vegetable oil and flour. We heat the water and fall asleep yeast, and after that - vegetable oil. Next, add sugar and flour. Knead the dough and leave it warm for 20 minutes. During this time, you will have time to cook the filling. For example, caramelize apples for pies and stew minced meat with onions for whites.
On yogurt
You can try to set a goal to cook a very light airy dough on yogurt. In addition to the main product, you will need eggs. If you use only protein, then you can greatly reduce calories. White sugar can be replaced with cane sugar, and margarine with sunflower oil. Baking soda can be replaced with a baking powder, and premium flour with a buckwheat counterpart. At the last moment, calorie content does not decrease, but the benefits of pies are growing. By the way, you can mix several varieties, for example, buckwheat, oatmeal and flaxseed flour.
Yogurt also needs to be warmed up, like kefir in an already announced recipe. Soda is added to it, and butter, eggs and sugar are combined in a separate bowl. Wrap the finished kneading dough in a plastic wrap and put it in the cold for 20-30 minutes.
With milk
How do you like to eat pies? Maybe with tea? Or as bread when eating a main course? If you often visited your grandmother in childhood, you may remember how delicious it is to eat milk pies. And if you make the pies on milk? That taste will probably get better several times! Let's try! So, knead the airy dough for pies fried in milk. It will be fast and tasty. This, by the way, is especially good, because you often want to treat yourself to rich delicacies with filling, but cooking is not always time. In milk, the dough turns out airy, pimply and snow-white! When frying, each pie is inflated twice! Ideally, this dough is suitable for pies with potatoes and whites. For 20 pies, you need 550-600 grams of flour, 50 g of yeast, about 350 g of sour milk, salt, sugar, water, and butter. During the preparation, pour the yeast with water, adding sugar, eggs, milk, flour, salt and melted butter.
If the dough is not made with sour milk, then you need to heat it, and then introduce yeast, salt and flour. When the mixture begins to bubble, add oil and flour.
Even tastier and more tender dough in milk with sour cream. It is better to take fat-free sour cream and beat it with chicken eggs. Melt the butter, combine with milk and sour cream. At the end, the flour intervenes.
In a quarter of an hour
And now you can talk about airy yeast dough for fried pies. This is the fastest option, but it requires fast-acting yeast, half a glass of vegetable oil, a pinch of salt, a couple of spoons of sugar, warm milk and wheat flour. Pour warm water or milk into a bowl, add sugar, yeast and flour. Mix everything and let it brew for 10 minutes. During this time, a foamy denim hat will appear. Once this happened, add vegetable oil, salt and the rest of the flour. Let the dough rest and then it will be elastic and pleasant to the touch. Cooking from such a base is a pleasure, and in time the process takes only 15-20 minutes.
For example
In order not to be unfounded, you need to go through one recipe from start to finish. For a specific example, I want to take airy dough for fried pies with liver. Ready-made pies are a real mercy. They are tasty, delicate, aromatic and very satisfying. The recipe comes out economical and very simple, and the result really exceeds all expectations. For 23 pies of medium size, 4 cups of flour, 500 ml of water, 30 grams of yeast, salt, sugar and vegetable oil will be required. 500 g of pork lungs, 200 g of pork liver, 2 onions, salt, black pepper and butter will go to the filling. The filling can be done in advance and it will be perfectly stored in the refrigerator. So, start with it!
Cut the meat with plates and boil in salted water until soft. At this time, we wash the liver, cut and boil too. Already cooled them pass through a meat grinder. Stew onion in vegetable oil and add liver to it. Fry the whole filling for 5 minutes and add spices to taste.
The filling is ready, go to the test.
We grow yeast in water, add salt, sugar, butter and flour to them. The dough should turn out pretty liquid. Leave it for an hour so that it takes its final form. Knead the finished dough is not necessary. We simply envelop it with flour, and then form a roller and cut it into cubes with a knife. Each piece is a potential pie where you want to put the filling. The dough should be very soft and supple. Pies immediately sent to the pan. Fry under the lid and at the end turn over to the barrel to brown on all sides.
Fire control. On too strong pies can burn, but the dough inside is not baked. Serve fresh pies on the table. This is delicious! By the way, baking from such a liquid yeast dough does not become stale for a long time and even the next day the pies will remain airy! So bon appetit!