My head is spinning from the abundance of recipes that tell about how to cook yeast pies. In the oven, in a frying pan, pastry and quick, rich, fresh ... In this regard, preparing the toppings and forming the pies themselves is already a matter of tenth. Many beginning cooks, having read warnings, exceptions to the rules and other things, refuse to knead yeast dough. However, this is an imaginary complexity. Dexterity will come with experience, and you will definitely get pies. The main thing is to do everything according to the instructions and not neglect the advice, no matter how insignificant and unimportant they may seem to you.
Fresh yeast for dough
The main "focus" of this test is its significant increase in volume. This is due to the vital activity of the bread yeast bacteria. In order for a culture to feel fine and actively proliferate, it needs to create optimal temperature conditions. Therefore, one should not be skeptical of the requirements to protect the dough from drafts, to keep it in a warm, but not in a hot place. You can make pie dough on raw yeast. In this case, first of all, fill the stick with the necessary amount of warm water or milk and stir until the yeast dissolves. The temperature of the liquid should be 37-38 ° C. If it is colder, the bacteria will not multiply, and if it is hot, the whole colony will die from boiling water.
Dry yeast
Many novice housewives distrust dry yeast. Well, how will this lifeless, seemingly, powder form? It turns out that bacteria easily fall into suspended animation, and once in a favorable environment, they immediately return to life. So do not be afraid to use dry yeast when baking. The pastry dough kneaded on them comes out exactly the same as on a fresh product. Not only that: powder sachets are also called fast yeast. After all, they do not need to be soaked in milk or water. It is enough to mix them with flour and continue to act according to the prescription. But if you want, the powder can be dissolved in warm water. With all due respect to the domestic product, it is better to use Turkish dry yeast. There is still a good French brand Saf. The bacterial culture in them is really alive. A bag that says “Saf moment” will allow you to sculpt pies immediately after the first raising of the test.
Opara
The dough for pies (with dry yeast or fresh) is kneaded in two ways. The first of them is called sponge. This method is mainly used for sweet sweet pastries. Since the composition of buns, braids, challah, Easter cakes and pies with fruit filling includes eggs and sugar - products that do not contribute to raising the dough, cooks use dough. It is a liquid mixture of yeast, warm milk (you can replace it with water, kefir or yogurt) and half a dose of flour. Opara needs to be allowed to ferment in a warm place. Only when bubbles begin to appear actively on the surface of the batter, are the remaining ingredients added to the batter. Add flour carefully. The dough should not turn out friable, but elastic, soft, increase greatly in volume. When baking, large air bubbles form inside the products. Such buns and pies are plump, high.
Unpaired way
It is used for baking buns, pancakes, Russian pancakes, pizza, pies, as well as those products that are deep-fried, for example, donuts. The open dough for pastries with dry yeast or fresh kneads faster. You can immediately mix all the ingredients by adding a full portion of flour. You just need to wait until the dough rises, and then form the product. By the way, we note that for unsweetened pastries (pies with meat, cabbage or potatoes), the amount of sugar should be halved. However, such a division into buns and quick, uncooked dough is rather arbitrary. With the same success, you can bake delicious sweet cakes that are not buns, but contain eggs. So that they do not “clog” the dough, you must first grind them with salt and sugar, and only then mix them with water or milk.
How to Make Uncooked Yeast Dough
As you probably already understood, this is the easiest way to knead the base for the pies. First, sift flour (500-600 g) through a sieve. It would seem, why? This simple technique fluffs the flour, breaks its smallest lumps, making the dough easier to knead. Also, ahead of time you need to bring four tablespoons of butter or margarine to a very soft, but not liquid state. Animal fats can be replaced with the same amount of vegetable fats. It is good for these purposes to use refined sunflower or olive oil. Separately, rub the egg with a pinch of salt and one or two tablespoons of sugar. For sweet products, increase its amount to half a glass. Dissolve 20-30 g of yeast in a glass of warm water or milk. Mix this liquid and the egg. Dry yeast pie dough at this point differs only in that we mix half the standard bag with flour. Next, combine the egg-milk mixture and flour.
Kneading dough
Pour the loose flour with a slide, pour liquid with egg on top. Knead the dough with your hands right in the bowl. When it becomes more or less homogeneous, pour four tablespoons of vegetable or butter or softened margarine. Knead again. Quick yeast pie dough will gradually become more elastic. Then you can put the gingerbread man from the bowl on a flour-sprinkled board. Wash the dough with your hands for at least a quarter of an hour. During this time, it should stop sticking to the fingers. If this does not happen, add a bit of flour. Then put the bun in a large bowl and cover with a damp towel. Now we need to give the yeast bacteria time to multiply, which is why the volume of our test should increase at least twice.
What is a warm place?
The time for raising the test can vary from one hour to two. It depends on the freshness of the yeast, on other ingredients. However, an indispensable condition for raising kvash is heat and the absence of drafts. This seemingly easy item nevertheless causes many difficulties. It is not enough to place a bowl with a kolobok on the edge of a lit plate or near a battery. In this case, only one side of the dough will be heated, while air circulation will create the same undesirable draft. You can install a bowl near the battery or the stove, but then you need to cover it with a lid and turn it from time to time to the focus of radiation on the other side. Ideally, the dough for pies with dry yeast fits well in a slightly heated but already turned off oven. You can lightly immerse the bowl in a large pot filled with hot water. As it cools, you need to add boiling water.
Re-mixing
We double-crust the dough doubled in volume and give it time to rise again. As a result, the mass should become three to four times larger than the original kolobok. After that, you can already roll it on a floured board. Yeast fried pies are put into deep fat immediately after filling them with filling and forming products. But if you conceived to bake them in the oven, let them lie a little more (15-20 minutes) on a baking sheet. So the pies will rise a little more, become lush and light.
Dry Yeast Pastry Dough
First, we dissolve powdered or fresh yeast and sugar in warm milk or water. We pour so much flour so that the mass turns out to be the consistency of sour cream. Sift it through a sieve. We put the dough in a warm place for an hour and a half. During this time, it will rise, fall, and “wrinkles” will go on its surface. In the dough, add the eggs crushed with sugar and the rest of the flour. At the end we introduce oil or vegetable fat. As in the pressure-free method, knead the dough with your hands, adding flour if necessary. We put in a warm place to fit. In fact, then we proceed in exactly the same way as in the case of the open test.
Baking
Patty dough, made from dry or fresh yeast - does not matter, baked in a gas oven at 180 ° C. So that the products do not dry out, you need to put a container (for example, a pan) with boiling water under the baking sheet. The pies will come out rosy if you grease them with a beaten egg before immersing in the oven. Cooking time depends on the properties of the oven and the size of the products. If these are small pies, 10-15 minutes are enough, but large pies or kulebyaki require a longer time - up to an hour. If you are the owner of a real Russian stove, the temperature should be brought to 200-220 ° C.
So that you can enjoy fresh products longer, you should be responsible for the phase when you have already pulled out a baking tray with pies from the oven. Dough and butter dough has a tendency to stale quickly. This can be prevented by a simple reception. Lubricate the surface of the pies with butter, warm water or tea. Fill the pastry on a dish, cover it with a towel or napkin. If this is not done, all the liquid inside the products will come out of them with steam. The pies will dry out, the dough will become tight. If you want your pastries to not stale for a week, do not put muffins there. Here is a list of ingredients for lean dough. For a standard (11 g) bag of Saf dry yeast, you will need six to seven glasses of flour, two glasses of water, about 8 tablespoons of refined sunflower oil and two to three pinch of salt. In order for the bread bacteria to come to life, pour the powder into warmed and sweetened water. After an hour spent in a warm place, foam will appear on the surface of the dough. This is a sign that it is time to add oil, salt and half flour. Gradually pour it until a smooth dough is kneaded. After double dipping, we form pies.