We hear about the dangers of lush buns everywhere, but we can’t refuse it. Especially when it is rosy, lush, just from the oven and spreads the magic smell of vanilla or cinnamon around the house! Well, who can refuse it?
All housewives have their own secrets on how to make butter pastry for pies. And each secret has its own zest, and no matter how hard we try, two housewives never get the same sweet buns . As the saying goes: one torment, but not those pens. We will also try to make a fancy pastry for pies, the recipe for which was given to me by my first mentor Valentina Taluzhina, a master pastry chef from the distant Ural village of Pervomaisk.
Butter dough is best prepared on a sponge, which helps to improve the structure and the formation of the same size gas bubbles inside the dough.
For the test we need:
- milk 500 ml;
flour from 1 to 1.3 kg;
-2-3 eggs;
-dry yeast 11 grams or 50-60 grams of pressed;
-sugar 150 grams, ¾ cup;
-cream butter or margarine 200 grams (one pack);
-vanillin.
Pour yeast into a deep dish and pour 500 grams of warm milk, pour half the flour. Mix everything thoroughly and put in a warm place, covering with a clean cloth. We leave the dough for ripening for an hour, during which time it rises and increases in size by one and a half to two times. Dough and pastry for pies should not cease, this causes a deterioration in their quality. If the dough fails, then in the test there is a multiplication of lactic acid bacteria, and the baking acquires a sour taste.
When the fermentation of the sponge stops and it begins to sink, at this point you need to enter the pastry into the dough. Grate the eggs with sugar, vanilla and mix with salt, put the mixture in a dough and mix gently. Enter the remaining flour and mix thoroughly. The last introduced melted butter (its temperature should not exceed 30-40 degrees), add it to the dough and knead until a homogeneous mass that easily separates from the walls of the dishes. Butter dough for pies should not be steep, softer dough rises easier, pastries from it turn out magnificent and gentle. Cover the dishes with a napkin on top and place in a warm place for one and a half to two hours. During this time, the dough will double in volume. Ready dough can begin to be cut into buns or pies.
Pastry pies are best made with a sweet filling, for example, with jam or jam. Fresh apples with sugar, lemon peel and cinnamon, peaches and not quite ripe plums, boiled carrots and pumpkin porridge with rice are good in the filling.
The filling for pies with sugar contains a large amount of juice, which flows out, burns, and the pies have a very blackened bottom. In this case, do not pinch the pies completely, but leave the hole and put it on the baking sheet in this form. You can use foil to protect your pan from burnt sugar.
Butter dough for pies is used to make large pies according to the size of the baking sheet. The dough is rolled into a cake of an appropriate size and laid out in a baking sheet so that the edges of the dough are raised and form a recess in which the filling is laid out. You can put a second layer of dough on top, with symmetrical slots and gently pinch the edges, or you can make a pie with flowers, leaflets or a wire rack from the same dough.
For the filling, any fruit with sugar is suitable, cut into small slices, which are laid out on the dough in dense rows, forming different patterns of colorful fruits. You will get an airy cake with a plentiful fruit syrup that will stick to your fingers, but really - you will lick your fingers!