Do you often bake pies?Most modern housewives will only shrug their shoulders: where to take the time, because the yeast dough is so long to cook. Do you eat pies here when you come running from work and think about how to feed your family sooner!
But not everything is so sad!There are recipes on which yeast dough for pies can be cooked very quickly. And the quality of baked products is not reflected, pies will turn out to be delicate, tasty and long lasting their freshness.
Filling for these pies can serve everything,that your heart desires. From ordinary mashed potatoes to jam or jam. And the filling is better to prepare in advance, as our yeast dough for pies will be ready quickly enough.
We need a small bagquick-dissolving yeast, half a glass of milk, two (four slices can be added) spoons of sugar, about four glasses of flour, two eggs, a little salt and two-thirds of a glass of vegetable oil. If you take the proposed number of products, then you will get about twenty pies.
So, cooking yeast dough for piesstart with kneading opary. To do this, mix the yeast, six tablespoons of flour and sugar. And the milk is warmed up, so that it becomes warm, and begin to pour in a mixture of dry foods, stirring so that there are no lumps. As a result, we will get a dough that resembles fatty yogurt by its density.
By the way, this yeast dough for pies cancook and using fresh yeast. However, in this case, the time to prepare the dough will take more. When using fresh yeast, opara is prepared differently. First you need to stir the shaking in warm milk, and then add sugar and flour.
Cover the dish with brew and put it in a warm place for fifteen minutes. When using fresh yeast to proof dough will take about half an hour.
Now you can begin to knead the dough. To make everything happen as quickly as possible, it is convenient to use a mixer with special nozzles, but you can, of course, knead the dough with your hands.
So, beat two eggs (not to foam, but just tohomogeneous mass), pour them into the brew and begin to knead the dough, pouring three cups of flour. In the process of kneading in the dough should pour oil. The kneaded yeast dough for pies should not be steep (like, for example, dumplings), but it should not stick to hands. With the help of a mixer, such a dough can be kneaded for about five to seven minutes, but hand kneading will not take much time.
The list of ingredients indicates that the flour needthree or four glasses, such inaccuracy due to the fact that the flour is of different quality. Therefore, three glasses can be drizzled boldly, and the fourth to add as needed, if the dough is not thick enough.
Итак, тесто готово.If we knead it on dry yeast, then it can be immediately butchered into pies. When using fresh yeast, the dough must be put for proofing in a warm place for thirty minutes.
When cutting pies it is better not to add to the doughadditional amount of flour. And in order to roll out the cakes it was more convenient, you need to light your hands and tools (rolling pin and board) with vegetable oil. In this case, the dough will not stick.
Put the finished pies on a baking sheet and givethey stand for about twenty minutes, covered with a napkin on top, so that the dough does not wind. While the pies are on the proofing, we light the oven so that it warms up to a temperature of 200 degrees. And in a bowl, beat one egg, which we use to lubricate the top of the risen pies.
We send the distance and smeared egg pies to the oven and bake until they turn red. Typically, the baking time is twenty to twenty-five minutes.
Even faster, you can make yeast dough forfried pies, as in this case there is no need to put a sponge. We take one and a half cups of milk, two spoons of sugar, a little salt, one hundred grams of vegetable oil, 40 grams of fresh or a bag of dry yeast and about three glasses of flour.
Dissolve yeast in warm milk, pour in therethe same sugar and salt and pour in the oil. Now we begin to pour the flour, kneading the dough. Knead first in a bowl, then on the table. Ready dough is placed in a bag and dipped in a pan filled with cold water. Twenty minutes later, you can begin to sculpt the patties with any filling and, after a ten-minute proofing, fry them in a pan.
As you can see, in order to smell pies in the house, it is not at all necessary to spend a lot of time, everything can be done in haste.
