Nothing is more associated with family comfort than the scent of fresh homemade cakes. A delicious cake can decorate any celebration.
According to special recipes, dough for pies is prepared for national holidays and ceremonies. The initial factors in the formation of national cuisine are the geographical location, weather conditions and financial opportunities. Family secrets of cooking from generation to generation passed on to children. A set of products and methods of heat treatment became more affordable over time, reducing the cost of necessary dishes.
The age of information technology allows modern housewives to use the accumulated experience of culinary experts around the world. At the same time, they can adjust their financial and time expenses by choosing the most suitable test option for pies.
Yeast
Yeast dough is the basis suitable for any filling. It requires special preparation and compliance with mandatory manipulations.
Knead the yeast dough for the pie in the oven in two ways: pre-dilute the dough or in a steam-free way.
Opara itself is a liquid mixture of yeast, milk, sugar and flour. Creating a favorable environment for the activation of bacteria, helps to accelerate the fermentation process. Gives splendor to bakery products. Helps to avoid unnecessary expenses. If the yeast is bad, they will spoil all the products involved.
Dough recipe for pies in the oven:
- Milk - 1/2 liter.
- Flour, premium - a little more than 1 kilogram.
- Butter or margarine - 1/2 pack.
- Yeast (granular or living) - 2 tablespoons.
- Chicken eggs - 3 pieces.
- Sugar - 3 tablespoons without a hill.
- Salt - 1/2 teaspoon.
Dissolve yeast and sugar in milk first. Let the mixture froth, it may take up to 40 minutes. Add cooled melted butter and other products to the resulting dough. Knead thoroughly, then you need not to cover the dough tightly and let it come up. When the mass increases several times, it is necessary to "knead" to the previous volume. Do this 2-3 times. After giving the desired shape, the semi-finished product is put in a preheated oven.
To simplify the method of making pies, the yeastless method is used for yeast dough. The composition is almost the same as for the sponge text. But fermentation will occur during the maturation of the already kneaded composition, about an hour. It is important to use yeast with a quick reaction. But in general, the processes will be similar.
To the festive table
An appropriate option would be a gratuitous yeast dough for fish pies.
In order to have time to set the table and put yourself in order, first make a blank:
- Warmed milk - 1/2 cup.
- Flour - 2 cups.
- Quick granulated yeast - 1 sachet.
- Egg - 1 pc.
- Cream 20% - 1/2 cup.
- Vegetable oil (preferably olive) - 2 tablespoons.
- Sugar - 2 tbsp. spoons.
- Salt - 1/2 tsp.
Dilute the contents of the bag with high-speed granules in milk heated to approximately 40 °. While the yeast dissolves, beat the egg with sugar and cream. Combine with the milk solution, then with the remaining components. After mixing the composition well, leave for an hour to swell. Then you need to "kill" the risen dough, at least twice during the ripening. After rolling out 2 layers, and the yeast dough for fish pie is ready for final decoration. Place it in an oven preheated to 180 degrees for 40 minutes.
For the filling, they usually take sea fish. It has fewer bones, unlike the river. The product is crushed and stewed with onions in cream or sour cream. Spices and (or) fresh herbs will add flavor and rich taste to the festive treat.
Minimum time
Nothing is more associated with the hearth than the aroma of fresh home-made pastries. But what if the time is short, and he wants to pamper your loved ones with delicious ones? Whip up test dough recipes will help.
One of the options for batter is suitable for salted, for example, cabbage, and for fruit fillings. A characteristic feature of the jellied dough is a consistency similar to thick sour cream.
To get a simple, liquid batter for a pie, you will need:
- Fermented milk product, you can take kefir or non-fat sour cream - 2 cups.
- Flour (wheat, premium) - 2 glasses with a slide.
- Chicken eggs: small - 4, large - 3 pieces.
- Baking soda - 1 teaspoon, without a slide.
- Mineral water - 2 soup spoons.
- Sunflower oil - 2 soup spoons.
- Sugar: with salty filling - 1 soup spoon; with sweet - 1 cup.
- Salt - 1/4 teaspoon.
In a deep bowl with flour, add quenched soda. In a separate bowl, beat eggs with sugar until crystals are dissolved. Introduce all remaining ingredients alternately.
When mixing the dough for the pie, use a wooden spatula. You get a homogeneous consistency like a pancake or a little thicker.
Dry baking dishes with sunflower or butter or spread parchment paper. Spread the finished filling evenly along the bottom and fill everything with a liquid mixture.
Keep in the oven until cooked for about an hour at a temperature of 180 degrees.
Biscuit treat
Another way to quickly and tasty treat your loved ones. Sponge cake dough is usually used to make apple Charlotte. Almost every housewife has her own, special version of the apple dessert. But not every sweet tooth likes the taste of a baked apple. However, for sure, you will like an alternative, easy version of a delicious treat.
Replacing apple with cottage cheese in the usual composition of “charlotte” gives a completely new taste:
- Flour - 1 cup.
- Curd mass (any) - 300 g.
- Eggs - 3 pcs. medium size.
- Sugar - 1/2 cup.
- Butter / Margarine - 1 pack.
- Vanillin - 1 sachet.
Beat eggs, sugar and vanilla for about 10 minutes. Add melted fat and cottage cheese, then flour, stirring alternately.
It is necessary to prepare the form: grease the surface with butter and sprinkle flour on top. Place the dough for half an hour in a hot oven. Baking occurs at 200 °.
In the process, the dough for the cake will increase a couple of times and acquire a golden surface. If you want to get a crisp, you need to increase the heat treatment time.
Air treat
Puff pastry for pies is best for preparing an airy dessert. It can be prepared with yeast:
- Wheat flour 1/2 kilograms.
- Salt - 1/4 teaspoon.
- Dry granular yeast - 1 pack, approximately 15 grams.
- Sugar - 3 soup spoons.
- Milk 3-6% - 1.5 cup.
- Butter - 2 packs.
Sift flour, milk should be warm. Stir loose components, then add them to milk, put a little oil there. Leave in a warm place for a couple of hours. Control the movement of the mass, returning it to its original size. After the composition rises, roll the formation to a thickness of not more than five millimeters, giving a rectangular shape. Divide into two equal parts.
Distribute the remaining softened oil evenly between two layers of cut dough and roll out the whole mass to one centimeter thick. Then fold 4-5 times, wrap with a film. Now the dough should rest for half an hour in the refrigerator. Then, freeing from the film, but not unrolling, roll it again to the same subtlety. The workpiece must be minimized and placed in a refrigerator or freezer.
After a couple of hours of ripening in cold, at a temperature not lower than +4 ° C, the dough is ready for further processing. Such puff pastry for pies will be the basis for a delicious strudel. It remains only to make a sweet filling, for example, chopped apples with sugar and cinnamon, or cherry.
In frozen form, the workpiece is stored for up to 14 days. Thawed at room temperature, immediately before heat treatment. Lush dough for sweet cakes, does not lose quality and characteristic properties.
Spicy ingredient
The brackish taste will betray baking an unusual ingredient - mayonnaise. For Orthodox Christians, the Lenten menu diversifies. Lean mayonnaise does not contain bird eggs, so it perfectly replaces animal fats.
The recipe is pretty simple:
- Mayonnaise without animal ingredients (lean) - 1 cup.
- Water - 2 and 1/2 cup.
- Vegetable fat - 50 g.
- Pressed or dried yeast - 20 g.
- Baking powder - 1 sachet.
- Sugar - 2-3 soup spoons.
- Soda / Vinegar - 1/2 tablespoon slaked.
- Salt - 1/3 teaspoon.
In warm water, dilute yeast and sugar, place in a warm place until foam forms. Then add all the ingredients alternately. Flour is sifted and added last, in 3 stages. Knead thoroughly. Let come up three times, and you're done.
The purpose of such a lean preparation is not limited to execution as a dough for a pie. Also suitable for pies or rolls. As fillings, in this case, use potatoes, cabbage, apples or other favorite fruits and vegetables. Cinnamon or sesame buns diversify the menu and become a support during gastronomic restrictions.
The components of the pastry pie for mayonnaise pie is slightly different from simple pastry. Mayonnaise will add piquancy to the sweet taste. They replace butter, milk or cream, which is used in yeast preparations.
What kind of dough is needed for a meat pie?
The base recipe largely depends on the choice of meat for minced meat and how you prepared the filling (whether it was pre-cooked or not).
If you decide to prepare a treat for a large group of friends with different taste preferences, try to surprise the guests with baking “Mexican”.
The composition of this test resembles a shortbread:
- Natural butter (70% fat) butter - 1/2 kg.
- Sifted flour - 3 cups.
- Chicken eggs - 3 pcs., Large.
- Salt is on the tip of a knife.
You can change the proportions or components of the filling to similar ones to taste:
- Beef or home-style minced meat - 300 g.
- Smoked sausages - 200 g.
- Potatoes - 3-4 pcs., Medium size.
- Onions - 1 large or 2 medium.
- Canned corn - 1/2 cans.
- Bulgarian and hot pepper - 1 pc. Each.
- Tomatoes - 1-2 pcs.
- Garlic - 3-4 cloves.
- Vegetable fat, for passivation - 50 gr.
Melt natural oil and condemn slightly. All components, starting with eggs, are placed in the mixer bowl, mixed to a homogeneous composition. The finished dough is wrapped with a film so that the surface does not dry out in the refrigerator. Cool for half an hour.
Meanwhile, passer potatoes, peppers and other vegetables cut into small cubes. Minced meat and sausages also fry with onions in a separate pan. Do not bring it to full readiness, the final manipulations with the products will complete the process.
Roll out the formation from the rest of the dough, having previously cut 1/3 to close the filling. The thickness of the “sand” base should be no more than a centimeter, make the “cover” smaller in diameter and slightly thinner.
The form is best used with high sides (about 5 centimeters). Sprinkle or grease it is not necessary. Due to its high fat content, cooled pastries can be easily removed. Lay a larger layer of dough on the bottom and sides, then fill and cover with a smaller layer. Moisten the edges of the “sand” base with water, so it is easier to fasten them together. Give the form. Remaining heat treatment in a heat-resistant cabinet at 200 ° C, keep until ready. Before sending the dish into the oven, cut a small hole in the “lid” to get rid of excess moisture.
It is better to cut into portions a cooled dish, the consistency is very friable when hot.
How to make a soft, yeast-free pie dough?
There are quite a few ways to cook without using yeast. Consider the most popular recipes for soft and fluffy dough.
One of the ingredients that gives the pulp to the baking base is a dairy product:
- Any fat kefir - 2 cups.
- Chicken eggs - 2 pcs.
- Flour - 2 cups.
- Fat (butter, margarine or spread is suitable) - 1 pack.
- Soda - 1/2 teaspoon.
- Salt - 1 (no slide) teaspoon.
- Baking powder — 1 sachet.
Eggs and melted fat (not warmer than room temperature) are introduced into kefir one at a time. Then add mixed bulk components in parts to the resulting liquid. Knead until the composition stops sticking to your hands. Cover with cling film. Now you need to let the test brew for an hour and a half, after which you can use it.
Nutritious and high-calorie:
- Milk (preferably 6% fat) - 1 cup.
- Sugar - 2 soup spoons.
- Eggs separated from protein - 2 yolks.
- Spread or oil - 1 pack.
- Salt - 1/2 teaspoon, without a slide.
- Redeemed soda - 1 teaspoon.
Shake granulated sugar with yolks with a whisk, combine with a softened spread. To the resulting "talker" pour not cold milk and slaked soda with vinegar or lemon juice. Sift the flour in parts in the same bowl, mix well. After reaching the desired density, place for half an hour in a warm room.
Yeast-free options are harmoniously combined with fatty and juicy fillers.
Cooking tips
- Even the highest quality flour must be passed through a sieve before kneading any dough. In addition to removing foreign particles, this action reveals the full properties of the product. Enriched with oxygen, small particles add volume and are easily combined with liquids, creating fewer lumps.
- Start working in a good mood, otherwise it is likely to spoil the products and aggravate their own condition.
- In order for the product to have a rosy, appetizing crust, the surface of the dough is greased with a raw egg mixed to uniformity before heat treatment.
- Variants of homemade yeast blanks like intense hand kneading for a long time. Maintaining a warm atmosphere in the room and following the recommendations throughout the cooking process, you will get a well-deserved result.
- To check the degree of readiness, without destroying the integrity of the pie, pierce the thickest part with a dry skewer or a toothpick. If a large amount of adhering particles remains on the surface of a wooden object, then it is too early to take out the dish; a little drying is required.
Interchangeable components
These ingredients can be freely replaced:
- Soda = citric acid.
- Vinegar = lemon juice.
- Animal fat (oil) = vegetable (margarine, etc.) = mayonnaise.
- Milk = boiled water.
We made out pastry dough recipes.