Yeast pie dough how to make lush pies, cooking on water and milk

There are so many options for a base for pies that it can be difficult to dwell on something specific. The Internet is replete with recipes: puff, yeast, lean, custard - what to choose? Below we will not only tell you how to make dough for pies, but also find out how its varieties differ.

General cooking tips

What kind of dough do you need for pies? How to knead the dough on pies so that they turn out soft and do not lose their shape during baking or frying? There are a few secrets.

• Before kneading, lubricate the surface of the table and hands with vegetable oilthen the mass will not stick.
• Be sure to sift the flour thoroughly - the dough will be saturated with oxygen and it will turn out more magnificent.
• All ingredients for future pies must have same (room) temperature.
• Better put less sugar than overdo it. - an excess of sugar will quickly make the pies rosy, but just as quickly they can burn, remaining raw inside.
• If you separate the proteins from the yolks and use only the latter, the baking will turn out to be rosy and crumbly.
• Baked pies require a richer consistency of dough than fried pies.

Despite all the preparations, the pies turned out to be not what you expected? This is easy to fix. Most likely you made one of the following errors.

• The dough is crawling and not making good molds. - too much water and / or not enough salt.
• The pies turned toughand the dough roamed badly - not enough water.
• Products look pale - few eggs and / or sugar.
• The pies sour and smell bad - excess yeast.

Yeast dough

How to make dough on pies? Every housewife who likes to bake has her own recipe for yeast dough for pies, but the general rules are the same for everyone.

You will need:

• 2 cups of flour;
• a glass of warm water;
• a teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• 2 egg yolks;
• sugar and salt to taste.

Cooking

1. In a deep pan with a wide bottom, pour 200-250 milliliters (a standard glass) of warm water, add 150 grams of flour, dry yeast and sugar, mix thoroughly. Cover and set to rise in a warm place.
2. When the yeast comes up and foams, add salt and oil, mix again.
3. In a bowl with the remaining sifted flour (350 grams) add the yolks and beat the resulting mixture.
4. Finally mix yeast with eggs and flour (previous paragraph), add the rest of the flour and mix until thickened.
5. Form a ball and again send to a warm place to rise.

In the first two paragraphs, we combine the yeast with eggs and butter to make a dough - a mixture that makes the dough rise and remain lush after baking. It can make up about 50% of the total amount of flour - a thick dough, or about 30% - liquid. The average time for the fermentation of the dough is 3 hours, after which the dough is kneaded on its basis.

Cooking Leaven

How to make sourdough at home? Yeast, without which it is impossible to cook dough, is rapidly losing popularity of a healthy product - just look at the label and see what today's familiar baking ingredient consists of. There are two ways: make yeast on your own or use leaven. We recommend that you do not buy sourdough in the supermarket - you can easily cook it at home. To start the dough for a pie at home, you will need half a glass of rye flour and water. It is necessary to use rye flour: it ferments well and retains beneficial bacteria. The cooking process will take 3 days.

• 1 day. Combine flour and water in a 1: 1 ratio. Stir, cover with a damp cloth and send to come to a warm place, you can stir every few hours. The consistency should remain thick - a little more watery than homemade sour cream.
• 2 day. Add another half a glass of flour and such an amount of water that the yeast returns to its original density - this is called “top dressing”. Cover the mass again and return to a warm place.
• 3 day. The leaven should already increase several times and be fully prepared for baking. In the morning, you can feed her again, and at lunch proceed to the preparation of the dough.

Plain yeast dough

How to put dough on pies? The dough for pies without yeast is even easier to prepare - you need only a minimum of culinary experience. Pies from puff yeast-free dough will be good to the table, if the house does not have eggs and yeast, or you want to whip up to please homemade delicious pastry. This is done as follows:

You will need:

• 500 grams of flour;
• 200 grams of butter;
• half a glass of milk, fermented baked milk or kefir;
• salt, sugar to taste.

Cooking

1. Sift the flour, form a slide from it with a recess in the middle, pour in the melted butter, egg yolks, milk, pour sugar and salt.
2. Knead the resulting mass and let cool for 20 minutes.

The yeast-free pastry for pies is equally suitable for fried and baked products, and also goes well with any type of filling. The main secret of his taste is as dairy products, so it is best to use homemade products.

Choux pastry

Choux pastry for pies does not require eggs and milk, so this baking is good for a lean table.

You will need:

• 2 cups of flour;
• a teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• salt, sugar to taste.

Cooking

1. Dissolve yeast, sugar and salt in a glass of warm water, add vegetable oil. Wait until foam appears.
2. Pour the resulting mixture into flour and add a glass of boiling water, constantly stirring the mass.

This recipe for pastry dough is good because the products are very lush and do not stale for a long time. Such a dough for pies can be prepared in a bread maker - use the same ingredients, but cover them in the order that the instructions for the device provide.

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