Pastry dough - the best recipes. How to properly and tasty cook pie dough.

Pastry dough - the best recipes. How to properly and tasty cook pie dough.

The name itself says that they make pies from this dough - the most lush, soft and tasty. They can be baked in the oven or microwave, and you can fry in a saucepan, deep fryer or in a frying pan.

Stuffing for pies made from cottage cheese, meat, fish, vegetables, mushrooms, fruits. For baked pies, use ready-made stuffing, otherwise it will not bake (if the pies are closed). For fried, you can take any - both ready and raw (minced meat or coarsely grated potatoes).

Cake dough - general principles and methods of cooking

Cake dough can be made yeast-free and yeast-free. Yeast dough is made on the dough (leaven) or without dough, kneading all the products at once. Sponge dough is used mainly for baked pies. From the straight one can also bake pies, but more often they are fried.

The yeast-free dough is kneaded on kefir, cottage cheese, sour milk. The baking powder is soda. It is not necessary to quench it with vinegar, so that the reaction goes, there is enough lactic acid. Unleavened dough pies are usually fried. For baking it can also be used, it just turns out to be more solid than that of pastries baked from yeast dough.

Recipe 1: Yeast Cheese Dough

This is the real yeast sponge dough. Pies from it turn out gentle and soft. First, the dough is made - the leaven, and then the rest of the dough is kneaded on it. Pies from the sponge dough come out the most light, fluffy and airy, with many small bubbles. If suddenly the mass will rise badly (poor-quality yeast or for another reason), add baking powder to the dough (2 tsp).

Ingredients: Sponge - yeast (dry 12-15g or fresh 50g), flour - 4 tablespoons, sugar - tablespoon, 100ml milk; for the dough - flour - 12 st.lozhek, milk - 100 ml, 2 eggs, melted margarine - 100g, salt - 1.5 tsp. (for sweet filling - 1/2 tea.l.). Method of preparation

Make a brew. Mix sugar, yeast, warm milk (36-37C), add flour in five to ten minutes. Ingredients mix well, the mass should not be too thick, about like sour cream. Cover the bowl with a towel or wrap and put in half an hour in the heat. During this time, it should be doubled and foamed, to become bubbly.

Add soft or melted margarine, lightly beaten eggs with a fork and warm milk to the finished ferment. Mix. Pour salt and flour. It may need more than the specified amount, it all depends on the quality of flour. Stir once more. First, a spoon, because the mass at this stage is rather sticky, then knead well with hands. Cover the bowl with dough with a towel, napkin or film and leave (for an hour and a half) in a warm place. It will begin to rise. During this time, you will need to press it a couple of times. Next, sprinkle flour on the table, lay out the dough and you can begin to form pies. It is better not to roll the dough with a rolling pin, but to press and stretch it with your hands. Before baking, let the pies stand for 20-25 minutes, brush with egg or milk and bake.

Recipe 2: Yeast dough for fried pies

Although this is a yeast dough, it is done quickly and always turns out. And the pies come out delicious and airy. It can be kept for 2-3 days in the refrigerator, which is very convenient. For example, on Sunday evening, you can knead the dough, and on Monday or Tuesday after work, fry hot fresh cakes. If you plan to keep the dough for several days, add one half teaspoon of baking soda to it when kneading, then the acidity will not be felt. If you add soda, pre-mix it in sour cream. The number of products indicated per liter of milk. If your family is not too big, you can halve the ingredients.

Ingredients: liter of milk, 100g sour cream, wheat flour, steamed table. l vegetable oil, yeast - 100g fresh or 25g dry, 70g melted margarine or butter, 2 eggs, a teaspoon of salt, 4 tbsp. sugar, wheat flour. Method of preparation

Yeast stir with a small amount of warm water (a quarter cup) and a pair of teaspoons of sugar. Let stand for about 15 minutes until a cap of foam appears, i.e. the yeast will start to ferment. At this time, heat the milk, no more than 36-37C and melt the margarine.

In a bowl, grind eggs, sugar, pour in vegetable oil, add sour cream, salt, milk and margarine. The ingredients are mixed, at the end enter the risen yeast and add flour. Knead the dough. It should be soft, uncool. It is not worth much to flourish him so that it is not hard. The dough, especially the yeast, must always be thoroughly kneaded. Let the mass rise, knead it, i.e. mix, free from bubbles and can be molded and fry the patties. They do not have to part, as you blind, you can immediately fry, they will rise in the pan.

Recipe 3: Cheesecake pie dough

Pies made from cottage cheese dough turn out to be airy and fluffy, with a ruddy appetizing crust. The dough is made very quickly, no yeast is needed for cooking. It is not necessary to specially buy fresh cottage cheese for kneading, it can be used with an expiring date or with the fact that it has been in the refrigerator for several days. You can take any stuffing - an egg with green onions, fish, cabbage or make sweet cakes, for example, with apples, jam. Roast them in vegetable oil or bake in the oven.

Ingredients: cottage cheese - 0.4 kg, 3 eggs, wheat flour, 1/2 tsp. soda, pinch of salt and sugar sand.

Method of preparation

Mash cottage cheese - with your hands, spoon or fork. Add sugar, salt, beaten eggs. They are whipped with a fork.

In the mug to extinguish the soda. Just not vinegar, and boiling water, just a couple of spoons. Once cooled, pour in cottage cheese and pour flour. Flour is added gradually. It is needed so much that the mass does not stick to the hands, but, at the same time, it is not filled with flour, i.e. solid. Knead dough well, divide it into equal pieces, stuff with minced meat and fry or bake.

Recipe 4: Cake dough for kefir

This recipe is for those who do not like to mess with yeast dough, but loves lush fried belyashi or pies. For the test using the most common products, it is done very quickly. For the filling you can take minced meat, liver, cottage cheese, cabbage, potatoes.

Ingredients: 0.5 l of kefir (or yogurt, sour milk), 2 tea.l. salt and 1 tsp soda (all without slides), 1 egg, a couple of tablespoons of melted or vegetable oil margarine, 600g of flour + for powder, as much as it takes.

Method of preparation

Pour the soda in kefir, mix, drive an egg, salt, pour oil. Mix mass until smooth and add flour. When kneading the dough, it is difficult to predict how much gram of flour you will need to put. Therefore, you should focus on the consistency of the test. It should be soft, moderately elastic and not sticky. At the beginning of the kneading, the dough is always sticky, but the longer it is kneaded, the better it will be and will not stick to your hands. Put the dough in the cold so that it grabs, it becomes harder, and it was easier to butcher it. This can take from 40 minutes to 1.5 hours.

Cake dough - useful tips from experienced chefs

- To make the cakes more airy, flour must be sieved, enriched with oxygen.

- If you add 2 small finely grated boiled potatoes (per 1 kg of flour) to the yeast dough before frying or baking, the pie will become softer and tastier.

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