Article Contents

  • 1 General advice on cooking
  • 2 Yeast dough
    • 2.1 Cooking leaven
  • 3 unleavened dough
  • 4 Choux pastry

Options basis for the pies are so many that focus on something concrete can be difficult.The Internet abounds with recipes: puff, yeast, lean, brewing - what to choose?Below, we will not only tell you how to prepare the dough for pies, but also find out the differences between its varieties.

General advice on cooking

How to knead the dough into cakes, so they have turned soft and do not lose shape during baking or frying?There are a few secrets.

  • Before kneading lubricate the surface of the table and hands with oil , then the weight will not stick.
  • sure to carefully sift the flour - the dough will be sated with oxygen and more lush.
  • All the ingredients for future pies should have same (room) temperature.
  • better to put less sugar than to overdo it with him - excess sugar quickly make pies ruddy, but just as quickly they can burn, remaining moist i
    nside.
  • If separate the whites from the yolks and use only the latest and pastries will browned and crumbly.
  • Baked pies require more intensive dough consistency than fried.

Despite all the preparations, cakes turned out not such as you expected?It is easy to fix.Most likely, you make one of the following errors.

  • dough spreads and poorly molded - too much water and / or a little salt.
  • Pies get tough , and the dough ferment bad - a little water.
  • products look pale - little eggs and / or sugar.
  • Pies sour and unpleasant smell - the excess yeast.

Yeast dough

How to make the dough into cakes?Each family who enjoys baking, has a recipe for yeast dough for pies, but the general rules are the same for everyone.

You will need:

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

Preparation

  1. In a deep pot with a wide bottom should be poured 200-250 ml (standard glass) of hot water, add 150 grams of flour, dry yeast and sugar, mix well.Cover and put in a warm place to rise.
  2. When yeast is suitable, and zapenyatsya, add salt and oil and mix again.
  3. in container with the rest of the sifted flour (350 grams), add the egg yolks and beat with the resulting mixture.
  4. finally coming up yeast mix with eggs and flour (previous item), add the remains of flour and mix until thick.
  5. form a ball again and send a warm place to rise.

The first two paragraphs we combine yeast with eggs and butter to get the brew - a mixture that causes the dough to rise and remain lush after baking. It can be about 50% of the total amount of flour - Opara thick, or about 30% - a liquid.The average time for fermentation of dough - 3 hours, after which the dough is kneaded at its base.

Cooking leaven

yeast, which are indispensable for the preparation of sourdough, rapidly losing popularity healthy product - just look at the label and make sure of what today is the usual ingredient for baking.There are two ways out: to prepare their own use yeast or leaven. We do not recommend buying a starter in the supermarket - it can be easily prepared at home. To do this you will need half a cup of rye flour and water.You must use exactly rye flour: it is well kvass and retains the beneficial bacteria.The cooking process takes 3 days.

  • 1 day.Connect flour and water in a ratio of 1: 1.Stir, cover with a damp cloth and send it to approach in a warm place, it is possible to stir every few hours.Consistency should be thick - slightly more watery than homemade sour cream.
  • 2 day. Add another half a cup of flour, and a quantity of water to ferment returned to the original density - this is called "dressing".Again, cover the mass and return to a warm place.
  • 3 day. Leaven has to be increased several times and be fully ready for baking.In the morning you can once again feed and lunch start making the dough.
Nuance: can use leaven in whole or divide it in half and put in the refrigerator.Even in cold weather, it will grow, and you get eternal healthy ingredient for making pastries.

unleavened dough

dough for pies being prepared without yeast is even easier - you need only a minimum of culinary experience.Pies from flaky unleavened dough will be good to the table, if the house is no eggs and yeast, or you want to whip up a delicious home baking to please.

You will need:

  • 500 grams of flour;
  • 200 grams of butter;
  • half a cup of milk, sour milk or yogurt;
  • salt, sugar to taste.

Preparation

  1. Sift flour, shape of her mound with a notch in the middle, pour the melted butter, egg yolks, milk, Stir in sugar and salt.
  2. Knead the resulting mass and leave to cool for 20 minutes.

unleavened dough for pies the same goes for the fried and baked products, and goes well with any type of fillings. main secret of his taste - as dairy products, so it is best to use domestic products.

Choux pastry

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

You will need:

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

Preparation

  1. In a warm glass of water, dissolve the yeast, sugar and salt, add the vegetable oil.Wait until the foam arrives.
  2. resulting mixture pour in the flour and add a cup of boiling water, stirring constantly mass.
Nuance: if you want good cakes rose during baking they can not move on the baking - the dough will settle immediately and lose shape.

This dough recipe for pies is good that the product obtained is very lush and did not get stale.Such a dough patties can be cooked in the bread machine - use the same ingredients, but they fall asleep in the sequence, which provides instruction to the device.