Do you often bake pies? Most modern housewives will only shrug: where to get the time, because the yeast dough has been cooking so long. Are there pies here when you run from work and think how to feed your family as quickly as possible!
But not everything is so sad! There are recipes according to which yeast dough for pies can be prepared very quickly. Moreover, this will not affect the quality of the baked products, the pies will turn out to be tender, tasty and retain their freshness for a long time.
The filling for such pies can be anything your heart desires. From regular mashed potatoes to jam or jam. Moreover, it is better to prepare the filling in advance, since our yeast dough for pies will be ready quickly enough.
We need a small bag of instant yeast, one and a half glasses of milk, two (sweetened can put four) tablespoons of sugar, about four glasses of flour, two eggs, a little salt and two-thirds of a glass of vegetable oil. If you take the proposed amount of food, then you get about twenty pies.
So, the preparation of yeast dough for pies will start with a batch of dough. To do this, mix the yeast, six tablespoons of flour and sugar. And we heat the milk so that it becomes warm, and begin to pour in the mixture of dry products, stirring so that there are no lumps. As a result, we will get the dough, which in density resembles fatty kefir.
By the way, such a yeast dough for pies can be prepared using fresh yeast. True, in this case, more time will be required to prepare the test. When using fresh yeast, the dough is prepared differently. First you need to stir the shiver in warm milk, and then add sugar and flour.
We cover the dishes with dough and place in a warm place for fifteen minutes. Using fresh yeast to proof the dough will take about half an hour.
Now you can start kneading the dough. To make everything happen as quickly as possible, it is convenient to use a mixer with special nozzles, but you can, of course, knead the dough with your hands.
So, beat two eggs (not until foam, but just to a homogeneous mass), pour them into a dough and begin to knead the dough, adding three cups of flour. During the kneading process, pour oil into the dough. The mixed yeast dough for pies should not be steep (such as dumplings), but it should not stick to your hands either. With a mixer, this dough can be kneaded in five to seven minutes, but manual kneading will not take much time.
The list of ingredients indicates that flour needs three to four glasses, this inaccuracy is due to the fact that flour can be of different quality. Therefore, three glasses can be poured safely, and the fourth should be added as necessary if the dough is not thick enough.
So, the dough is ready. If we knead it with dry yeast, then it can be immediately cut into pies. When using fresh yeast, the dough needs to be set for proofing in a warm place for thirty minutes.
When cutting pies, it is better not to add extra flour to the dough. And in order to roll flat cakes it was more convenient, you need to grease your hands and tools (rolling pin and board) with vegetable oil. In this case, the dough will not stick.
Put the prepared pies on a baking sheet and let them stand for about twenty minutes, covering them with a napkin on top, so that the dough does not ventilate. While the pies are proofed, we light the oven so that it warms up to a temperature of 200 degrees. In a bowl, beat one egg, which we use to lubricate the upper part of the risen pies.
We send the pies spaced and greased with the egg into the oven and oven until they are browned. Typically, the baking time is twenty to twenty-five minutes.
Even faster, you can cook yeast dough for fried pies, as in this case there is no need to put a sponge. We take one and a half glasses of milk, two tablespoons of sugar, a little salt, one hundred grams of vegetable oil, 40 grams of fresh or a bag of dried yeast and about three glasses of flour.
We dissolve the yeast in warm milk, add sugar and salt there, and pour in the butter. Now we begin to add flour, kneading the dough. Mesim first in a bowl, then on the table. Put the finished dough in a bag and drop it into a pan filled with cold water. Twenty minutes later, you can begin to sculpt pies with any filling and, after a ten-minute proofing, fry them in a pan.
As you can see, in order to smell pies in the house, it is not necessary to spend a lot of time, everything can be done in haste.