Since childhood, pies have been associated with home warmth: for many of us, this was one of our favorite treats. The baked pies in the oven - it was not only surprisingly tasty, but also fun: after all, most often they were made with different fillings, and for a long time we learned to guess what was inside and what kind of pie it was better to take to get it with that, what you most want. An excellent exercise for the developing logic, so if you master the preparation of pies in the oven to please your kids, remember: the filling should be different.
There are various recipes for pies in the oven, and they mainly differ in the contents of these pies. The fillings can be all kinds of: sweet, for example, with fruits or with poppy seeds, vegetables, with cabbage or, for example, with potatoes, meat - their choice is huge, but still the biggest difference in recipes is in the ways of making the dough. The dough can be light, as, for example, for long loafs, or rich, sweet or not - it is best to be guided by the preferences of the family and the type of filling chosen. Consider some recipes for pies in the oven.
Despite the fact that the recipes for pies in the oven are different, they still have a lot in common. First of all, this is the use in the vast majority of cases of yeast dough for their preparation. You can take any yeast, either ordinary or dry - the dough is about the same. When working with any yeast, it is important to remember that they love heat: for example, the dough kneaded in cold water or milk will take much longer, and the yeast dissolved in hot water will simply boil in it. The optimum temperature for making yeast dough is about 30 degrees. All the while the dough rises, it should be warm and covered with a towel. One standard bag of dry yeast or 50-70 grams of ordinary yeast is taken per kilogram of flour. Dry yeast is simpler - you can simply pour them into flour and mix thoroughly, but ordinary ones will need to be previously dissolved in warm water.
When cooking yeast dough for pies, there is another trick. As you know, many recipes for pies in the oven involve kneading yeast dough in milk. So, you can take not ordinary milk from the store or even from the market, but powdered or even infant formula. Powdered milk dough will be slightly more magnificent and elastic. For this, a small amount of sugar, about 50 grams per kilogram of flour, is added to the dough for any, even unsweetened pies, and it turns out more airy. Sugar is food for yeast and the main component of fermentation - it will not be felt in the finished dough, but it will be saturated with air bubbles.
For pastry you need to take a kilogram of flour, expensive, a glass of milk, two eggs, 70 - 100 grams of butter, a little salt (about half a teaspoon). While the yeast dissolves in milk, you need to mix the eggs, butter, sugar and salt, then pour the milk with the yeast into this mixture and gradually add the flour until the dough gets the necessary consistency - that is, it is quite dense and much less sticky, but still very plastic . It must maintain a given shape. As for fat, it is best to take a mixture of vegetable and melted butter - the cream will give taste and allow the baking to keep in shape, and vegetable will help to ensure that the pies do not have time to harden. The kneaded dough should stand in a warm place until its volume doubles. After that, it will need to be kneaded a second time and allowed to rise again, after which you can begin to sculpt pies. This amount of dough is enough to prepare about 30 regular-sized pies.
As we have already said, the toppings for pies from this dough can be any, and very cool when they are diverse. You can make pies with jam, with fruits, with cabbage, sour or stewed, with or without eggs, with meat, with mushrooms - anything will do.