“Conjuring” over pastries, I always want it to turn out light and airy. We offer you a simple and affordable recipe. Cakes like fluff (the same light and airy) are obtained thanks to a special test and some tricks used to knead it. Follow the detailed instructions - and you will get unusually soft and simply "melting" in your mouth baking.
Stage one: we prepare the necessary ingredients correctly
Want to get especially soft pies? Like fluff, they will be, if you not only correctly observe the proportions of the products taken, but also carry out their preliminary preparation. To ensure that the baking is sufficiently loose so that the products do not stale for a long time, use some kind of fat component. It is best to combine creamy margarine and vegetable oil. Before being placed in the dough, the first ingredient is pre-melted to a warm liquid state. Another product that also makes the dough light is eggs. Before being introduced into the dough, they are usually whipped until a lush foam is obtained. This is best done with a mixer. And, of course, I want to especially mention flour. Surely even novice housewives know that it should be sifted and warm. Therefore, when planning to bake pies, prepare flour in the evening: place it in a warm place, for example, near a heating battery. And additional screening through a sieve will never hurt.
Stage Two: Preparing the Filling
Even with a successful test, there will never be pies like fluff if their inner contents are hard and lumpy. Let's talk about the most commonly used components. So, the secrets of cooking and the most suitable fillings:
- Potato Often it is not enough that the cooked root crops are crushed by an ordinary pusher. After all, lumps may remain or the salt will be unevenly distributed over the total mass. Try to beat the thick mixture with a mixer - and you will immediately see the difference.
- Meat . An unusually soft filling is obtained if the slices are pre-cooked until fully cooked, and only then passed through a meat grinder and stewed with onions and spices.
- Fruit . When using, for example, apples, it is best to “raw” the peeled, slightly peeled pieces in a frying pan under a lid in butter. The softened mass is then mixed with sugar and cinnamon.
With any composition of the filling, you can not use it when sculpting in a cold form. Soak the mixture for a while at room temperature or cook immediately before kneading the dough.
Stage Three: Put the Dough
The technology for preparing the test involves two stages. The first is the spread of yeast in a warm solution. The second is direct kneading of the dough. Many housewives combine them together, which is undesirable. Properly cooked dough is a guarantee of successful butter baking. It depends on her whether the pies will be like fluff. So, we list the ingredients that are needed.
- 1 liter of slightly warmed milk;
- 1 pack (200 g) cream margarine;
- 3 tbsp. l vegetable oil;
- 1 incomplete tea l salt;
- 1 "without a hill", Art. l Sahara;
- 1 sachet of high-speed dry yeast (approximately 1 ordinary tbsp. L.);
- flour.
Combine the melted margarine, milk, salt and sugar. The mixture should never be hot. Yeast can only be poured into a warm solution. Only then do you get pies like fluff. Before this, mix dry yeast separately in a bowl with flour. Then pour the mixture into a liquid and knead to remove lumps. The dough will turn out by consistency, like liquid sour cream. Cover, wrap and leave for 25-30 minutes.
Stage Four: Making Dough Like Fluff for Pies
Well, our dough should, after the indicated time, almost double in volume and become densely covered with air bubbles. If you do not find such obvious signs at all, this may mean one of two things. Either the yeast turned out to be of poor quality, or the kneading solution was too hot. With a well-risen dough, you can proceed to the next step - preparing the dough. Pour 3-4 medium-sized beaten chicken eggs into the mass and gently mix the foam with the general mixture. Then add a little flour so that the dough is quite thick, but at the same time light. Put it on the table and knead. Do not add too much flour, otherwise you can “hammer” the mass, making it too tight. Put the air dough in a deep bowl, oiled, and cover with a towel. Now you need to wait until it starts to “approach”. After about 45-50 minutes (sometimes longer), the mass will increase, having risen "cap". Without shifting, knead it in a bowl and leave it for the same time.
Stage Five: We Make Pies
How to understand that the dough is like fluff? For pies, it is considered to be properly prepared, if when kneading before sculpting it is felt “squeaking”. This bursts multiple small bubbles, which are saturated with mass. So, the hostess can already be congratulated in advance on the success! Now let's start modeling. If possible, recruit older children or other domestic helpers as assistants at this stage of the work. This is necessary so that on one baking sheet there are, if possible, simultaneously molded pies. Then the semi-finished products will evenly “fit”, having insisted on baking, and will be all the same in size and quality. As mentioned above, use the filling at room temperature. And how to determine how long it takes pies to “swell” before baking? About 15-20 minutes. And, of course, it is impossible to transfer molded products several times. Place them immediately on a greased or covered pan and cover with a beaten egg.
Stage Six: Bake
The softest and most tender are the pies. How do they get fluff when baked in this way. While stuck together, stand up, heat the oven to a temperature slightly higher than desired (210-220 ° C). And after placing the baking sheets in it, immediately reduce to 180 ° C. Now be patient and do not open the door for at least 10-15 minutes. If you hurry up, the dough will fall off during rapid cooling, and the pies will turn out to be enlarged not magnificent to the top, but spread out in breadth. Do not re-bake products. If necessary, remove the baking sheets from the oven and let cool slightly. If you prefer pans fried in a pan, bake them, constantly turning in oil so that they do not burst. Finishing a uniform color, transfer them to a paper towel to remove excess fat. As you can see, all the steps described are not a very easy recipe for pies. But thanks to diligence, patience and time spent, you will get amazing and “melting” baked goods in your mouth.