A good recipe for a yeast-free pastry test for pies is a real find for housewives who do not like to mess around with dough or just are afraid to take on such a difficult baking. Indeed, the dough with yeast is often too troublesome and requires a lot of attention.
Inexperienced chefs, for example, often encounter a problem when products do not rise or sink.
A few words about the product
Among other things, yeast-free products will surely interest those who simply don’t like the specific smell of dough or who don’t like the calorie content of baked goods made from it. In addition, many simply can not eat buns with yeast due to their health conditions.
But people who are forced to adhere to a strict diet also want to somehow diversify their own diet, supplementing it with delicious homemade cakes. It is in this situation that simple recipes for lean yeast-free pastry for pies come to the rescue. That it is considered the most useful and easy to prepare.
Varieties
There are several standard types of yeast-free dough for pies, each of which is good in its own way.
- The simplest recipe based on water, which does not need any exotic additives. The composition of this test is completely simple and is usually available in every kitchen.
- A mass of sour cream. This baking base is very friable, soft with an incredibly delicate taste. Such a yeast-free dough is suitable for pies, cheesecakes and small pies.
- A mixture based on butter. Such fresh dough during the heat treatment is covered with a delicious crispy crust. This is an excellent base for making butter rolls, a variety of pies, muffins and even cookies. Some formulations allow you to replace an expensive cream product with more affordable margarine.
- Dough using cottage cheese. The fermented milk product, taken as the basis of this mass, completely changes its consistency, making it more airy, soft and light. Ideal for a variety of buns and large pies.
- Breadless dough for pies on milk. This component is able to partially replace the usual yeast, starting a kind of fermentation mechanism. The result of this test is a surprisingly airy and porous baking with a delicate, airy texture.
You have absolutely no time for chores with dough or you can’t tolerate the specific smell of yeast? But despite this, you really love homemade cakes and want to pamper your family? Then take some simple recipes for lean yeast-free pastry for pastries. By the way, such products can then be fried, baked, and even cooked if desired. The last option, of course, applies only to dumplings and dumplings. After all, the yeast-free pastry for pies perfectly combines with a variety of fillings. So, to list all the products that can be made from such a basis is perhaps unrealistic.
Recipe for a quick yeast-free pastry for pies in a pan
Fried buns with a variety of fillings are deservedly loved by both housewives and connoisseurs of homemade pastries. Culinary experts prefer such pies for ease of preparation, and gourmets for unsurpassed taste. Such a treat will easily come out even for those who haven’t previously been able to make capricious yeast dough.
Best kneading goes on yogurt. But kefir, which is more familiar to many housewives, is also perfect.
So, to prepare a simple yeastless pastry dough for pies, you will need:
- 0.5 l yogurt;
- 0.5 teaspoon of soda;
- a pinch of salt;
- a tablespoon of sugar;
- egg;
- approximately 1 kg of flour.
And for the buns themselves, you will need the selected filling and vegetable oil to fry them.
Cooking process
Pour the prepared yogurt into a deep container and pour soda into it. Mix the components thoroughly until the powder is completely dissolved. By the way, the dairy product should have room temperature, so try to get it out of the refrigerator in advance.
Then beat the egg into the mass, add salt and sugar. Knead the mixture until smooth, then gradually introduce the flour, sprinkling it in small portions. By the way, be sure to forget to sift it - this is an important condition for obtaining a good test.
Stir the mass thoroughly so that there is not a single lump left in it. Then roll the resulting dough into a ball, knead well in your hands and leave it aside for at least 15 minutes.
Cut the workpiece into several parts, which will be more convenient for you to work with. Then twist the tourniquet from each piece. Cut the resulting sausage into equal parts, which in fact will become the basis for future pies.
Roll out the pieces into flat cakes with a thickness of not more than 5 mm. Then in their center you need to put the prepared stuffing and pinch its edges. Filler for pies from a delicious yeast-free dough can be absolutely anything. For example, you can cook products with potatoes, mushrooms, cabbage, boiled eggs, apples, jam, fresh berries and other goodies.
Formed pies with filling, leave them warm for 20 minutes so that they distance. After that, they will only have to fry in hot oil until a golden crust is obtained.
Recipe for a yeast-free pastry for milk pies
For such a batch you will need:
- 3 cups flour;
- a teaspoon of vegetable or olive oil;
- 2 eggs;
- 0.5 cups of milk, preferably homemade;
- a pinch of salt.
Pies from this dough are very tender and ruddy. It is best to cook them in the oven, allowing you to distance yourself in advance. And you can start buns with absolutely any delicacy at your discretion.
Cooking method
Sift the prepared flour directly onto a work surface or cutting board. Then add salt to it and mix well.
In a deep bowl, combine the eggs with butter and warm milk. It is not necessary to heat it at all, it is enough to lay it out of the cold in advance.
At the top of the flour hill, make a small recess in which you will need to pour the mixture of liquid ingredients. At the same time, knead the dough from the edges to the center. As a result, you get a pretty soft, elastic dough. Roll it into a ball, wrap it with polyethylene and let it "rest" for 15 minutes aside.
After the allotted time, you can begin to work with the test. To do this, you need to, as usual, roll it into a tourniquet, cut into pieces and roll each of them into thin layers. Then the cakes should be stuffed and gently pinched. Bake the formed pies for 20 minutes at 180 degrees.
How to make lean bun dough in the oven
In general, with this recipe you can make both baked and fried pies - in any case, they will turn out to be very tasty and appetizing. The cooking method is very simple, and the pies as a result come out simply excellent. By the way, if possible, you can use the food processor in the process.
Product Preparation
So, to prepare a yeast-free dough for pies, you will need:
- a glass of kefir;
- 3 tablespoons of vegetable oil;
- a third of a teaspoon of baking soda;
- 3 cups flour;
- 20 g butter;
- egg;
- a pinch of salt.
Course of action
Pour warm kefir into a container convenient for kneading, then send salt, soda to it and mix thoroughly. After that, let the mixture stand for about 10-15 minutes at room temperature. This is necessary in order for soda to begin to ferment.
Now, in small portions, add the sifted flour to the mass, stirring vigorously after each part. A high-quality dough should turn out to be quite elastic and easily stick to the skin.
The finished mass must also be given a little "rest" - 15 minutes will be enough. This is necessary so that the dough fits well and turns out to be truly airy and soft.
Then roll it out, cut circles from the reservoir with a glass and spread the filling. Now it remains only to pinch the edges of future pies and gently pierce them with a fork.
Cover the baking sheet with paper or grease with a piece of butter, then transfer the formed workpieces to it. Lubricate each item with a beaten egg and place in the oven. According to the recipe, patties from a yeast-free dough should be kept for half an hour at 200 degrees. After the products are browned, check them for readiness by piercing with a toothpick or a match.
Smear the baked pies with melted butter using a brush and cover with a towel. As a result, you will get very delicate, soft and unusually tasty pastries.
Cooking secrets
Many housewives think that without the use of yeast, it is unrealistic to cook a dough that will rise well. In other words, in their opinion, you can’t make delicious and soft pastries without dough. But in reality this is not so at all. And in order for the yeast-free pastry for pies to turn out really tasty and aromatic, you need to adhere to a few simple but important recommendations.
- To prepare the mass, always use food at room temperature or even slightly above it. This is especially important when working with kefir. It is him who wants to warm up a little before kneading the dough. So you significantly speed up the process.
- Do not forget to prepare the filling in advance, because you can sculpt the pies immediately after kneading the dough.
- All varieties of yeast-free base are prepared with the addition of vegetable or animal fats - they make it so airy, soft, tasty and tender.
- To make the baking truly lush and delicate, you need to add soda slaked with lactic acid to the dough. That is why it is necessary to send kefir or fat to it.
Unleavened dough is quite capable of becoming a full substitute for a yeast product, if properly prepared. Baking made from it turns out no worse than high-calorie products made on dough.