How to make pies how to make pies correctly

There is no consensus on what shape the pies should be. They can be different in shape, small or large. Who likes what! If you like oval-shaped products, stop at its development. And if triangular - try folding the dough with envelopes. In fact, all the options are quite simple, if you know a few subtleties of working with the test. You can also make pies from the finished dough, but many housewives prefer to knead it on their own.

3 secrets of the right pastry test

Secret 1 - good mood

Despite the abundance of dough recipes for pies, every housewife in the process of culinary experiments always has a couple of favorites. This is due to the fact that the dough, oddly enough, sounds, feels hands and mood. And therefore, if today you are in no mood, the dough is unlikely to succeed. And even the best recipe for a quick test for pies will not work.

So before you figure out how to make pies correctly, recharge yourself with positive music, turn on the music, or really want to cook something amazingly delicious. And then proceed to the batch.

Secret 2 - moderately cool kneading

There should be enough flour in the mass so that after kneading it does not stick to hands. Professional chefs even joke that if you get your hands dirty while working with the test, it means that you did something wrong. To understand how much flour will be in moderation, take everything that is indicated in the recipe, fold in the middle of the cutting board with a slide and make a recess in it. Pour all the liquid ingredients of the mass into this hole, and then begin to slowly stir the flour into the liquid. When the mass ceases to be sticky, the batch must be stopped.

Secret 3 - Use Vegetable Oil

This is the easiest way to prevent the mass from sticking to your hands and letting you make something decent out of it. Lubricate your hands with vegetable oil and get to work.

Popular test recipes step by step

Since one of the secrets of how to sculpt beautiful pies is to prepare the right dough, let us dwell on this in more detail. There are 2 technologies for mass preparation: yeast and without yeast.

Quick yeast pastry dough

You will need:

• milk - a glass;
• flour - 500 g;
• pressed yeast - 30 g;
• egg - 1 pc.;
• vegetable oil - 3 tablespoons;
• sugar - a teaspoon;
• salt - half a teaspoon.

Step cooking

1. Heat the milk, dissolve the sugar in it.
2. Add shivers and stir well.
3. Sift flour on a board or in a bowl, make a slide, then form a depression in the center.
4. Pour in milk with yeast, leave for 20 minutes to "wander". During this time, the mass will rise with a cap and covered with bubbles.
5. Then add the butter and egg whipped with salt. Start kneading flour from the center to the edges. It is convenient to do this with a wooden spatula.
6. When you get a soft mass, knead it with your hands, beat it on the table, shape it in the shape of a ball and start sculpting pies.

Yeast-free pastry dough

You will need:

• sour cream - 4 tablespoons;
• flour - 2 glasses;
• salt and sugar - a teaspoon;
• soda - half a teaspoon;
• butter - 30 g.

Cooking

1. Remove the oil from the refrigerator, leave to soften.
2. Mix sour cream, soda, sugar and salt.
3. Pour flour into a bowl, add sour cream, stir.
4. Add the butter, gradually mixing it into the dough. If you feel greasy, add flour. Knead well and can use.

Techniques for sculpting pies. How to shape and pinch triangles

How to roll out the dough and how to close it so that it does not open? Here are the most popular ways to beautifully sculpt, cook and wrap pies (as in the photo). In each case, you first need to make a tourniquet with a diameter of about 5 cm from the dough, and then divide it into equal parts with a knife or finger. Formation Types:

• Oval. Mash part of the dough into a 5 mm thick cake. Put the filling in the center, throw one edge over the other, pinch with a crescent. When frying or baking, lay on the seam and lightly rinse on top.
• Round. In the same way, make a cake from the dough, lay the filling in the center. Lift the edges of the tortillas and pinch them into the “bag”. Take the resulting protrusion inward.
• Triangular. Mash part of the dough into a cake, place the filling in the center. Then smooth the filling well, but make sure that it does not reach the edges. Lubricate the edges with cold water, grab the two upper corners and wrap them at an angle of 45 ° so that the cake takes the form of an “arrow”. Then lift the remaining lower edge and pinch the resulting “seams”.
• Embossed. Mash the dough into an oval-shaped cake, put the filling in the center of the “sausage”. Wrap the top and bottom edges about ¼ of the length of the cake. Then grab the top edge by the tips and lay them on top of each other over the filling. Take the dough on both sides of the tortillas and also lay them crosswise. It will seem that you are "swaddling" a cake. For one pie, 4-5 swaddling is required.

After giving the pies the desired shape, do not rush to bake them. Turn on the oven to heat up, but for now apply vegetable oil to the plastic wrap and cover it with your billets on a baking sheet. Wait about 15 minutes, and you will see how the size of the patties became 2 times larger! Now grease their tops with milk or egg and send to bake. When you remove your creation from the oven, on the surface of each pie there will be a ruddy, shiny crust.

Now it’s no secret for you how to make pies from yeast dough and mass without yeast. And you can certainly make the shape of your pies very tasty! With the filling you can already play, who loves what, you can bake with cabbage or jam.

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