Speaking of raisins as a filling for pies, many unwittingly represent all possible options for sweet baking. Of course, the combination of raisins with apples, pumpkin and other sweet ingredients is the most traditional option; curd filling with raisins is a familiar classic, but it turns out that there are many interesting dishes in world cuisine, in which sweet berries perfectly complement poultry meat, and raisins with various cereals are typical of ancient Russian cuisine.
The dough is a difficult and most basic stage in the preparation of any baking, so the question of the intricacies of cooking is always interested housewives and often becomes the subject of discussion. It is clear that not all women have special knowledge of the technology of bakery and confectionery products, and every time there is a preparation of raisins or other pastries, you want to make sure once again that your experience is sufficient or to learn the subtleties previously ignored.
Even knowing about the preparation of dough and filling for raisin cakes, you should not stop there. Cooking continues to evolve, and each hostess will always have interesting recipes and useful tips. Any idea can come in handy.
Patties with raisins - the basic technological principles
For pies, any kind of dough is used, except for bulk (biscuit, for muffins, for pancakes). Therefore, speaking of the general technological principles of making dough for raisin cakes, we would have to describe separately and in detail the technological process for each type of dough:
Yeast (sponge and straight, layered), which is also divided into baking and dough without adding baking;
Unleavened (unleavened): shortbread, layered, custard - these species, in turn, are also divided into subgroups, depending on the added ingredients and methods of preparation.
Practically the same ingredients are always used for any dough, therefore, knowing their biochemical and physical properties perfectly, there is no doubt about the success of making raisin cakes. Flour - the main component of the test. Regardless of the variety and type, the flour must be sifted to enrich with air: the flour is pressed from its own weight during storage, compacted and, when mixed with the wet components of the dough, forms dense lumps, deteriorating the quality of the dough. Fluffy flour, after sifting, evenly mixed. The highest content of gluten, which increases the plasticity of the dough - in wheat flour of the highest grade.
When kneading should also take into account the natural humidity, which should not exceed 15%. After combining the flour with the wet components of the dough, you need to withstand the dough for at least an hour: when it dawns, the plasticity increases. When adding water or milk along with eggs and fats, consider the total amount of moisture contained in these foods so that the dough does not turn out too liquid. For pies, the consistency of dough should be moderately dense, convenient for modeling semi-finished products.
The quality of the dough depends on the freshness of the products. Dough kneading on kefir, yogurt and other dairy products with an extended shelf life is allowed, but eggs and fat-containing components should only be fresh.
Even if you do not prepare the biscuit dough, the eggs should be pre-beat, before the introduction of flour, beat, to increase the porosity. Butter or margarine gives baking a layered texture, but be aware that an excessive amount of fat makes the dough heavier and slows its rise during the proofing. Fat retains air when heated, providing baking a porous structure, and moisture, which increases the shelf life of products, improves the taste of ready-made cakes.
Sugar increases the plasticity of the dough, but you should not get too carried away with its addition. With a lack or absence of fat in the dough, excessive sugar content adversely affects the quality of baking. Per 1 kg of flour allowed to add sugar no more than 300 g
Of course, fresh yeast is necessary for yeast dough. Try not to increase their quantity unnecessarily, and let the dough on the yeast have enough time for proofing so that the finished baking does not leave the smell of non-fermented yeast. If you use baking soda as a baking powder, then keep in mind that 20% of its volume even after “quenching” with acidic components still remains in the dough in the form of an alkaline sludge, which gives the baking an unpleasant characteristic flavor and a grayish tint. Therefore, soda also needs to be added with care. If you do not add salt to the dough for sweet pastries, then reconsider your attitude to this ingredient. Sugar and other sweet ingredients most clearly show the taste on the background of salt. In addition, a pinch of salt improves the beating of egg yolks.
1. Butter Yeast Dough: Pies with Raisins and Curd Brass
For the filling:
Whole milk curd cheese (18%) 500 g
Vanilla
Sugar
Cinnamon Raisin 150 g
Salt
For sponge:
Sugar 50 g
Milk 300 ml
Flour 200 g
Yeast, 50 g
To make dough:
Creamy margarine 100 g
Flour 0.5 kg (+/- 50 g)
Eggs, diet 3 pcs. (+ 1 pc. For lubrication)
Essence
Salt
Sugar 200 g
Invert syrup 100 ml (for lubrication)
Yield: 30 pcs. 120 g
Cooking technology:
In warmed milk, dissolve 50 g of sugar and yeast. Add, flour, stir the dough, cover and place closer to the stove or heating appliances.
Melt the margarine, beating eggs with sugar and combining both masses, add salt, essence to taste.
Pour the prepared mixture into the risen brew, stir and knead the dough, gradually adding flour to the liquid mixture. The dough should be plastic and easily fall behind the dishes in which it is kneaded. Cover it and leave to rise near heaters or the oven turned on.
Cook the stuffing while the dough rises. Spread curd with sugar, salt and vanilla. Washed raisins pour boiling water for a few minutes, then drain the water, dry a little (you can put on a napkin), add to the cottage cheese and mix well.
Divide the dough into 30 pieces, roll them into balls and form round cakes. Spread out the stuffing. Seizing the edges, lay on a baking sheet, seam down. Put the semifinished products back into heat. When they rise, brush them with a beaten egg using a silicone brush and send them to bake at 200 ° C for about 20-30 minutes. Five minutes before readiness, remove the pan from the oven and cover the surface of the patties, this time with invert syrup. Return the patties to the oven to add shine to the surface. Transfer hot cakes to a dish lined with a napkin or towel. Top also cover with a linen cloth to cool.
2. Straight yeast dough: cakes with raisins, apples and cinnamon
Filling:
Apples, peeled 500 g (net)
Raisin 200 g
Sugar 100 g
Cinnamon
Dough:
(see recipe number 1)
Procedure:
Combine the eggs, whipped with sugar, and mashed white cream margarine. Add this mixture to warm milk, after having dissolved the yeast in it. Add the sifted flour in portions to the slurry, kneading the dough. Put in the heat, covered with a napkin.
Brown the raisins, drain and dry the berries. Combine with diced apples, sugar and cinnamon.
Divide the dough into pieces weighing 120 g each. Roll the cakes 0.5 cm thick and 8-10 cm in diameter. Place the filling on the edge and wrap in a roll. Carefully pinch the edges so that the juice does not flow. Baking baking sheet with greased parchment. Place the pies on a baking sheet seam down. Bake at moderate temperatures.
3. Pies with raisins, rice and figs from frozen puff pastry on yeast
Ingredients:
ready yeast puff pastry
For the filling:
Boiled rice, round
Dried figs
Raisins
Carnation
Muscat
Vanilla
Sugar
For decoration:
Invert Syrup
Sesame
Preparation:
Boil the washed and pre-soaked rice in salted water. Add spices and sugar. Cut the figs, and together with the steamed raisins add to the rice, mix.
Thawed layers of dough thinly roll out on the working surface and cut into squares with a side of 5-6 cm. Spread the filling in the center and pinch the dough, wrapping the corners in an envelope, to the center.
Put the semi-finished products on the prepared baking sheet with the smooth side up and let it stand warm. When the cakes double in size, brush the surface with invert syrup, sprinkle with sesame and bake.
4. Patties with raisins, pumpkin and oranges from butter dough on sour cream
The composition of the filling:
Butternut squash 400 g (net)
Raisin 250 g
Orange 300 g
Sugar 90 g
Millet 70 g
Dough:
Sour cream (15%) 200 g
Instant yeast 7 g
Eggs 5 pcs.
Oil 150 g (including powder)
Essence (vanilla and rum)
Salt
Sugar, refined 180 g
Flour 650 g
Work stages:
To make the filling, cut the peeled pumpkin into pieces, place on a sheet, buttered, sprinkle with sugar and bake in the oven until soft. Millet, wash and boil until tender. With one large orange, remove the zest and chop, then squeeze the juice. Prepare pumpkin puree, combining it with millet porridge, zest, orange juice and washed raisins.
Beat 4 eggs with sugar and sour cream. Add yeast, salt, softened butter, whipped white, essence (to taste). Add flour to the mixture.
Sculpt pies and lay on the prepared sheet. Put the baking sheet in the heat so that the cakes rise, and in the meantime, prepare the decoration for the items. Prepare a powder of 50 g of frozen butter and 100-150 g of flour: sift the flour on the work surface and put a piece of butter. Oil should be whipped with a knife in the flour until the formation of flour crumbs.
Cover the risen patties with a beaten egg and crumb. Bake in the oven.
5. Patties with raisins, cherry jam and almond puff pastry
Ingredients:
Sour cream (20%) 200 ml
Soda 1.5 tsp.
Vinegar 30 ml
Flour 700 g
Margarine 250g
Cottage cheese (9%) 700 g
Jam cherry 600 g
Almond crumb 120g
Raisin 200 g
Cooking:
Pour flour on the table. Chilled creamy margarine with a knife in flour until smooth. Again collect the resulting mixture of a hill, making a recess in the center. Soda quench with vinegar and pour into the well. Add sour cream and quickly knead the dough. Roll it into layers and sprinkle with cottage cheese, and then fold. Repeat the operation.
Divide the dough into pieces of 300-350 g, put in a plastic bag and refrigerate for 2-3 hours. Then roll out the dough, reaching one by one, in a thin circle. Cut circles into 8 triangular pieces, in diameter. At the base of each triangle, lay out the jam and ground almond nut filling, roll the dough with a straw and move the ready-made semi-finished products to a baking sheet sprinkled with flour. Brush with beaten egg. After proofing, bake in the oven at 180 ° C. After the finished baking has cooled, grease the surface of the products with fruit syrup and sprinkle with sugar.
6. Patties with raisins, chicken and orange from unleavened choux pastry
Ingredients:
For the filling:
Fried chicken (fillet) 800 g
Fried onions 300 g
Prunes 150 g
Oranges 2 pcs. (medium size)
Raisin 200 g
Spices to taste
For the test:
Milk 0, 5 l
Eggs 5 pcs.
Sugar
Salt
Yeast 20 g (dry)
Oil 150 g
Flour 1.3 kg
In 100 ml of milk, dissolve the yeast by adding a spoonful of sugar and flour. Stir and let stand. Pour the rest of the milk into the pan, boil it with butter, add salt to taste. In hot milk, sift all the flour and knead the dough with a spoon. When it becomes warm add the yeast and beat the eggs one by one. Cover the finished dough with a foil and put it in the cold, preventing it from coming.
Prepare the filling:
Finely chop all the prepared ingredients and put them together. Stir by adding spices.
Divide the cooled dough into portions weighing 70-80 g, roll into balls, and then form the flat cakes, thinly rolling them. In each dough blank, place the stuffing in the middle, and close the edges with a skirt, gathering them to the center.
Fry the deep fried pies and serve hot.
Raisin Patties - Tips and Tricks
- For flavoring the dough, it is better to use 2-3 kinds of essence, combined by smell between each other and suitable for filling for sweet cakes. The dough perfectly interacts with the smell of vanilla and rum (cognac). Add cherry liqueur or tincture to the cherry filling, citrus and vanilla flavor will suit the curd.
- To make the dough airy, try adding flour in moderation, paying more attention to mixing the dough, rather than increasing the volume. Remember that the plasticity of the dough improves after proofing, when the flour swells and gluten is contained in it. The increase in flour in the dough makes it hard, and the products become dry, have a weakly porous structure. Dough filled with flour rises poorly.
- When making cakes it happens that the filling, which contains a lot of liquid, flows out, burns in the oven and spoils the look of the products. This problem must be solved before the start of modeling. There are different ways:
- Sweet fruit filling can be thickened by adding semolina, flour, and starch.
- Juicy meat thicken with mashed potatoes, rice or buckwheat, selecting ingredients to taste.
- To keep the juice from filling out, close the patties, making the seam on top, wrap the stuffing in rolls or overlap.
