Dough for fried pies

Dough for fried pies

Traditionally, pastries are baked in the oven, but recently fried foods have become more and more popular. They cook faster, have a unique taste and like a lot. Both sweet and savory stuffing are suitable for them. The dough for fried pies can be put on the yeast or knead without using them. From the yeast dough products are more fluffy, have a characteristic sourness. From the unleavened dough you can fry them in haste, without worrying about the fact that the dough can not rise, fall off, sour. Both options have their admirers.

Cooking Features

The technology of making dough for fried pies and the complexity of this process depends on the specific recipe. It takes more time and effort to make yeast dough, and even an inexperienced cook will easily produce unleavened dough. But regardless of the choice of flour basis for fried pies, you need to know and take into account a few points. Only then can the culinary specialist expect to receive the expected result.

  • The taste of the finished dough depends on the quality of the flour used to make it. From a low-grade product, the products are unappetizing in appearance and have an unpleasant aftertaste. From quality flour dough is not only more tasty, but also more elastic, which is important when it is required to roll thinly.
  • Sifting flour before kneading dough - mandatory manipulation. Its purpose is not only to rid the product of the larvae of the moth flour and small litter. The main task is to saturate the flour with oxygen. After sifting, it becomes easy, easily combines with other ingredients, without the formation of lumps, does not prevent the dough from rising, if it is prepared with yeast. From such flour the pastries turn out gentle and air.
  • Dough on fried pies is made less steep than on baked ones. It should turn out elastic, not sticking to hands, but at the same time remain soft.
  • The preparation of yeast dough should always be started with yeast. This will allow discarding a poor-quality product at the first stage and not spoil the remaining ingredients. To activate the yeast, they are mixed with warm liquid and sugar, waiting for the appearance of foam cap. If it does not appear after 10–15 minutes, the yeast is replaced and a new starter is prepared from them. The temperature of the liquid to activate the yeast should be from 30 to 40 degrees. At lower temperatures, the yeast can not earn, hot liquid will kill them.
  • Putting the dough in yeast, you need to protect it from drafts and other annoying factors. It is widely believed among bakers that it is afraid of even noise and reacts to the chef's mood.
  • Unleavened dough is less capricious, but it may not work, if you take low gluten flour for it, be too lazy to knead it, hurry to use it earlier than recommended by the recipe.

Both yeast and fresh dough can be mixed with water, milk, kefir, with or without the addition of sour cream and eggs. Both types of dough have lean options.

Yeast dough for fried pies on water

Composition:

  • wheat flour - 0, 8 kg;
  • sugar - 50 g;
  • refined vegetable oil - 50 ml;
  • pressed yeast - 50 g;
  • water - 0, 5 l;
  • salt - 4 g.

Method of preparation:

  • Sift flour, temporarily set aside.
  • Boil the water. Wait until it cools to 30-40 degrees.
  • Pour water into a bowl, add sugar and salt to it.
  • Crush the yeast with your hands, crumble them into warm water.
  • Stir to dissolve the yeast and sugar. Wait for about 10 minutes until a foam cap forms on the surface. She testifies that yeast earned.
  • Pour half of the flour into the liquid base. Mix well to prevent lumps.
  • While adding the remaining flour, knead the dough. It should turn out soft, but not sticking to hands.
  • Put the dough in the pan, cover with a damp cloth, put in a warm place.
  • Approximately in 1, 5 hours the dough will increase in volume by 2-2, 5 times. Pull it down. Wait for re-raising. It will take no more than an hour.

Rinse the dough again and proceed to making fried pies from it. From this dough, you can cook pies for the lean and vegetarian table, you just need to choose the right stuffing.

Yeast dough for fried pies with milk

Composition:

  • wheat flour - 0, 5-0, 55 kg;
  • milk - 0, 25 l;
  • chicken egg - 1 pc .;
  • high-speed dry yeast - 11 g;
  • sugar - 20 g;
  • salt - a pinch;
  • butter or margarine - 50 g.

Method of preparation:

  • Sift the flour and mix it with dry yeast and sugar.
  • In the bowl, break the egg, salt it, whisk it.
  • Slice butter or margarine into small pieces, melt over low heat, not allowing to boil. Many cooks melt the product in the microwave or in a water bath.
  • Heat the milk to about 35 degrees.
  • Pour the milk and melted butter that has cooled to room temperature to the egg.
  • Add the flour to the liquid-based parts and stir until it becomes difficult to stir the dough with a spoon.
  • Put the dough on a floured work surface, complete the kneading process with your hands.
  • Put the dough in a warm place, wait for it to increase 2 times. This will happen in about 40-60 minutes, since, despite the fact that the yeast is fast-acting, there is a lot of baking in the dough, which makes it heavier.

It is possible to use the dough prepared according to this recipe after the first raising. Pieces are separated from it, rolled them out, stuffed, forming patties. From the dough yeast dough they are tender, fluffy and soft.

Fresh dough for fried pies on water

Composition:

  • wheat flour - 0.5 kg;
  • water - 0, 2-0, 25 l (how much dough will take);
  • refined vegetable oil - 40 ml;
  • salt - a pinch.

Method of preparation:

  • Boil water, cool it to room temperature. Mix half a glass of water with oil and salt.
  • Sift the flour, make a well in the center of the flour heap. Pour water mixed with oil into it. Quickly mix the products with a spatula.
  • Gradually add water and stir the dough until it is soft enough. It should not stick to hands. If you realize that you have gone too far in water, you can simply fill up a little sifted flour.
  • Make a ball out of dough, put it in a plastic bag, leave for half an hour. During this time, the gluten contained in the flour will have time to swell, due to which the dough will become malleable.

After a specified time, you can roll out the dough and make pies out of it. From this dough, they can both be fried and baked.

Unleavened dough for fried sirloin cakes

Composition:

  • wheat flour - 0, 35-0, 4 kg;
  • sour cream - 0, 2 l;
  • chicken egg - 1 pc .;
  • salt - 5 g;
  • sugar - 5 g;
  • soda - 2 g;
  • refined vegetable oil - 40 ml.

Method of preparation:

  • Break an egg into a bowl, add sour cream to it, add sugar, salt and soda. Whisk the products with a whisk or using a mixer.
  • Continuing to beat, add vegetable oil.
  • Sift flour. Gradually add it to the liquid mass and stir it, knead moderately dense dough that does not stick to hands.
  • Roll a doughball out of dough, wrap it with cling film. Leave for half an hour at room temperature.

Pies made from this variant of unleavened dough are almost as lush and tender as baking yeast dough.

Yeast dough for fried pies on kefir

Composition:

  • wheat flour - 0.5 kg;
  • chicken egg - 1 pc .;
  • kefir - 0, 25 l;
  • dry yeast - 11 g;
  • sugar - 20 g;
  • salt - a pinch.

Method of preparation:

  • Heat the kefir slightly (up to about 30-35 degrees). It is better to do this in a water bath in order not to overheat the fermented milk product. With strong heating, it is divided into cottage cheese and whey, for the preparation of the test is no longer suitable.
  • Add kefir in salt, yeast and sugar. When foam appears on its surface, add a little sifted flour to it, receiving a mixture that is sour cream in consistency.
  • Leave the dough under the film for 20-30 minutes, during which time it will do.
  • In a separate container, beat the egg, add it to the dough, mix.
  • Enter the remaining flour by kneading the dough.
  • Wait until the dough rises. It will take about 20-30 minutes.

It remains to knead the dough, stick pies out of it and fry them in boiling oil.

Fried pies like many even more than baked. You can make them from different types of dough, and not only from yeast. The choice depends on the preferences of the culinary specialist and the products at his disposal.

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