Description
This interesting recipe for yeast dough for pies was advised to me by my childhood best friend. Despite the fact that I myself am a pastry chef, I have always envied white envy on what magnificent, soft pies she gets. It turned out that this is not a secret! She happily gave me her recipe for yeast cake dough. And now I myself bake just as perfectly. She learned right away, because she described the recipe to me in detail and with explanations. And for you I will try to describe everything as clearly, clearly and simply as possible. Baking pies and pies with various fillings will be a real pleasure for you, and gratitude from loved ones will not know the boundaries. Tasty
pastry for pies will become your constant assistant, nothing will happen to him, even if you keep the product in the refrigerator for several days (and the taste will not change).
Ingredients
1. raw yeast - 40-50 grams (if dry, then one sachet);
2. flour - 0.8 kg (possibly less or more, but not by much);
3. egg white - 2 pieces;
4. milk - 1.5 cups (this is 0.5 liters);
5. granulated sugar - 1.5 tablespoons (if the pies are sweet, then 2.5 tablespoons);
6. salt - 1 teaspoon;
7. butter or margarine - 100 grams (or 6 tablespoons sunflower oil);
8. vanillin - on the tip of a knife (add only for sweet cakes)
Pie Yeast Dough Recipe - Cooking
First, we need to grind the yeast (if it’s raw) and put it in warmed milk. Then we put sugar, egg whites there. After mixing the dough, it should be covered with a towel. And put an hour and a half or two somewhere. And you can go about your business.
When the specified time has passed, add the flour, butter (or margarine) to the dough (then put vanillin if we need it), and then begin to knead our dough. We carefully monitor that the mass is homogeneous, without lumps. We finish kneading and begin to crush and beat our dough with fists. Once again, put a lump of dough in the dishes and cover with a towel, leave. And again we go about our business for about two hours. And the last action: we take out our wonderful dough, we crush it and create from it everything that our heart desires.
Comments
To knead the dough, you can not get it out of the dishes. If the container is sufficiently voluminous, then all procedures can be carried out directly in it. If eggs are contraindicated for you, then you can add more oil (about 100 grams) instead. It is better to melt the oil - let it be warm, but not hot. Knead the dough as quickly as possible so that it stays warm all the time. It is better to put the capacity with it on the window (in summer), and in winter - to the battery. So it’s faster.
Baking Tips
You can not leave the cake to rise, but immediately put it in a barely warm oven (but not in a completely cold one), then it will rise directly in it. However, be aware that the oven door must be closed for at least the first 15 minutes of baking.
If you need to open the oven at the very beginning of baking (which is not recommended), close it very carefully, otherwise your cake will settle. Do not put the dough in the freezer. I hope that this recipe for yeast dough for pies will help many housewives.