Yeast dough is the perfect choice for the thrifty housewife. Indeed, from a minimum of products, many finished products are obtained. Bake bread, rolls, Russian pancakes from yeast dough. And from it you can fry pies and whites. For such a test, live, pressed or dry yeast is used. Usually it is made on water (the traditional way) or milk. Sometimes eggs are added to it, and at times vegetable oil. In this article we will talk about how to make yeast dough for pies. Photos of the culinary process and finished products will complement our description. It is believed that working with yeast dough is troublesome. After all, the lively culture of bacteria responsible for raising and splendid pies is very capricious. In addition, you need to often knead and defend the base. But we will tell you how to make a very fast dough. If you read this article, baking will be your favorite hobby.
Bit of theory
First you need to understand a few points about the technology of the entire culinary process. Yeast is an edible microorganism that, once in a favorable environment, begins to multiply. Due to the increase in this colony of microflora, the dough grows. And if you want your pies to become lush and not “clogged”, you must provide the yeast with a comfortable living environment. What are they like? Yeast hates drafts. They are also harmed by cold and excess heat. The most comfortable temperature for bacteria is from + 38 to + 45 degrees. Fresh yeast wakes up more slowly. If you want to quickly bake, take a dry product. Yeast dough for pies is steamed and gingerless. The first method is used when they want to bake muffin. Yeast does not like fatty environments too much. Therefore, for rich pastries, which include butter and eggs, they prepare a dough, where they allow bacteria to develop. And then it is mixed with other ingredients of the dough. In a straightforward method, the yeast is diluted with milk and immediately add flour and other products. The cooking process is divided into the stages of kneading, settling, curing, sculpting and re-settling.
Yeast dough for pies: a step by step recipe. Kneading
Let's start learning with simple recipes. Therefore, we knead fresh dough on water in an odd-free manner.
- Since the recipe is traditional, take fresh yeast (50 grams). Cut them into pieces.
- A glass of water is heated to + 35 degrees. Pour yeast with it. Stir until completely dissolved.
- Sugar enhances fermentation. Therefore, add 60 grams of sand to the yeast. The recipe should be strictly observed. A little more yeast - and the baking will have an unpleasant smell. Too much sugar - the dough will not rise.
- We drive in an egg.
- Stir and begin to pour 500 grams of flour. We must sift it through a sieve so that it is saturated with oxygen. And the little lumps of flour are broken.
- Knead the dough. Add one hundred grams of softened (but not melted) butter. Knead for a long time, at least ten minutes.
- Add a pinch of salt. And again, knead with a quarter of an hour.
Step by step recipe. Settling and baking
An almost ready-made yeast dough for pies with live yeast should be elastic and not stick to your fingers. Only having achieved such a consistency, we stop kneading. Put the dough in a saucepan and set in a warm place. Yeast does not like drafts. Therefore, many housewives put the dough for settling in the bathroom. There are no windows and is constantly warm. After an hour and a half, we crush the dough that has increased two to three times, freeing it from the gases accumulated inside. Leave for another 45 minutes. After that, roll out the dough. Guided by various recipes, we make pies, kulebyaki and other similar products. Before baking, they need to give a quarter hour to proof. The cake will slightly increase in volume. Bake at 190 degrees from half an hour to 45 minutes. The readiness of the product is checked by a match or a toothpick. If the speck comes out of the dough dry, you can turn off the oven.
Bake fast
If we summarize the time required for kneading and settling the dough prepared according to the previous recipe, it turns out that you need to devote the whole day to the pie. But you can speed up the whole process. First, recall that dry yeast raises the dough faster. And if you use the following recipe, then after forty minutes you can put the cake in the oven.
- We heat three glasses of milk.
- Pour a bag of dry yeast into one cup, and a teaspoon of salt in the second.
- Pour a glass of warm milk equally into these two containers. Stir until the yeast and salt dissolve.
- In the remaining milk with a temperature of about 45 degrees, cut into pieces 200 grams of butter and pour one and a half glasses of sugar. Stir until dissolved.
- Pour a glass of flour. Stir. When the mixture cools down a little (up to + 30 degrees), add another eight glasses of flour. Stir.
- Pour in milk with yeast and salt. We drive in four eggs, which must be brought to room temperature in advance.
- We knead yeast dough with quick yeast for pies, cover it with cling film and put in the refrigerator.
- After half an hour we take out, we crush and roll out.
- We form a pie and bake it without wasting time.
As you can see, fast and easy.
Baking baking
This recipe is more suitable for sweet cakes. The paired method of kneading yeast dough for pies is more laborious. But the result is worth the effort. First prepare the dough. What it is? Actually, that same favorable environment in which yeast frolic and multiply. We heat a glass of milk to 35-40 degrees. We dissolve in it a bag of dry (or 30 grams of fresh) yeast and a tablespoon of sugar. Stir until dissolved. Sprinkle on top of three tablespoons with a hill of flour. Mix. We put the dough for half an hour in a warm place, be sure without drafts. During this time, a “cap” will appear on the surface of the bowl, which will then fall off and the liquid will bubble up. In another container we connect:
- two eggs;
- one hundred grams of sugar;
- 100 g of softened butter.
Mix until smooth. Pour in the coming dough. Add a pinch of salt and vanillin. Mix. We begin to sift the flour. Sprinkle little by little, constantly stirring with a spoon in a circle in one direction. It will take about three glasses of flour (+ a few more spoons). When the mass becomes thick, put it on the table and continue kneading with our hands, which we occasionally grease with vegetable oil. We work for about five minutes, after which we leave the dough for an hour and a half in a warm place. Then we crush, knead again. We form a pie. Let stand before baking for about ten minutes.
Bake in the post
Yeast cake made with milk for pies is not suitable for vegans and those who honor church prescriptions. Therefore, there are recipes in the list of ingredients of which there are no eggs, no milk. Yeast is better to take dry. We dissolve them in warm water with salt and sugar (see the classic step-by-step recipe). And you can do otherwise. Sift flour into a bowl, mix with dry yeast, salt and sugar, and then add warm water. One way or another, but in the dough you need to add some kind of fat. And in the lean version, it can be softened margarine or vegetable oil. By the way, kneading such dough with your hands is much easier. We form a gingerbread man, cover it with a towel and leave it warm for an hour. During this time, the dough will double. We crush it, and knead it about five minutes. Then you can immediately roll it out for a future pie.
Lean Dough
A logical question arises: is there really a vegetarian baking? After all, it includes fats, sour cream and eggs. It turns out that you can make a steamed yeast dough for pies with yeast, in which there will not be these fast-food products. At the same time, the baking is soft and fluffy. Thirty grams of fresh yeast crumbled into a bowl. Pour one tablespoon of sugar for pies with savory filling and three for dessert products. Grind until crystals melt. Pour a glass of warm (+38 degrees) water. Mix and sift over a bowl and a half cups of flour. Mix again. For half an hour we put a bowl with dough in a large container filled with hot water (+ 45-50 degrees). When the dough is doubled, pour a second glass of warm water. Add, by sieving, four cups of flour in portions. Pour three tablespoons of vegetable oil and a pinch of salt. Knead first in a bowl, and then on a powdery surface. We put the gingerbread man in a bowl, and put it in a large container filled with warm water. After 20 minutes, we crush and form the product.
Choux yeast dough
This method - pouring flour with boiling water (hence the name) - is practiced mainly in the manufacture of dumplings. But these products do not need yeast. And following this recipe, you will prepare a very tasty and elastic yeast dough for pies and pies that you can not only bake, but also fry. It is done simply and, most importantly, quickly.
- Pour a bag of dry yeast with a glass of warm water and mix.
- Sift three and a half cups of flour into a wide bowl, add a large spoonful of sugar and a small spoon of salt. Mix.
- We add three soup spoons of vegetable oil. Stir.
- Pour cool dough with a glass of boiling water. Stir the custard dough and leave to cool.
- When the temperature becomes comfortable for the yeast, add them. Add three more glasses of flour.
- Lubricating the palms with vegetable oil, knead the dough and immediately roll it. We form and bake a pie.
Another baking recipe
We prepare the dough yeast dough for pies with dry yeast in an original way. Baking is soft as fluff. Mix 250 g of flour with half a bag of yeast. Pour warm milk and water (65 ml each). Knead a thick dough like dough. We close this lump with a film and leave it for 4 hours in a warm place. When the dough rises, mix 130 g of sugar in a different container, a pinch of salt. Pour 65 ml of warm water, dissolve the crystals. Drive in two eggs. In another bowl, mix 250 g of flour and the rest of the yeast. Add the dough to the liquid mass. Knead, add flour. Add vanillin (for sweet cakes) and 75 g of melted margarine. Knead for about 10 minutes. Leave for three hours. We form a cake, let it stand for 20 minutes and bake.
How to decorate a loaf
Decorations of pies made from yeast dough are different. They can be made from cream, pastry topping. But it will be much more economical to use the scraps that we have left after the formation of the product. These pieces of dough need to be reassembled in a lump, rolled and cut out various strips, spikelet leaves and flowers. Having spread the decor elements on the surface of the pie, grease them with ice water and bake.
The secrets of a successful yeast cake dough
It has long been believed that kneading this type of base is akin to magical action. Indeed, yeast is such a capricious product that even with strict adherence to the recipe, the dough may not rise. Our grandmothers prayed before the batch, overshadowed the dough with a sign of the Cross. And they never knead yeast dough on critical days. But the secret to this foundation is simple. Use only non-expired foods that will all have room temperature. Cook in a heated room. Do not disturb the sponge (even a sharp sound can cause it to fall). And cook in a good mood.