Let's start, perhaps, with the classics of the genre - yeast dough  for pies that are cooked in the oven. Not everyone succeeds, does not always come out, however, having understood the basic principles of cooking, you can regularly pamper your family and friends with tasty ruddy pies.

Ingredients:
  3/4 cup of milk;
  7 g dry yeast;
  1 tsp. salts;
  1 tbsp. l. Sahara;
  1 egg;
  6 tbsp. l. vegetable oil;
  500 g of flour.

Pirozhkovye dough - general principles and methods of preparation

A little kneading, a warm place and a lot of time to go is the secret for a smooth, ethereal yeast dough. From there, in turn, turn wonderful wonderful cakes, buns or cinnamon sticks. The main ingredients of a simple yeast dough are flour, yeast and liquid, such as milk or water. Depending on the recipe, fat, sugar and eggs are added. Our sweet basic recipe is sufficient for baking sheets and is ideal for making fruit cakes or sprays, juicy whips and aromatic poppies or bee stings.

In a bowl of sufficient volume we pour warm milk, pour sugar and yeast. After the yeast is activated (a foam appears on the surface of the liquid), add salt, vegetable oil and egg to the bowl. Stir and gradually introduce flour - the dough should be well-blended, soft and very pleasant, but in no case rigid.

Yeast dough - Ingredients for 1 sheet for baking

For savory baking, you use "salty" varieties of yeast dough, such as pizza dough or bread dough.

Making a yeast dough - that's how it happens step by step

  Because the yeast dough requires accurate oxygen, do not cover the bowl with clean cutlery, do not cover the dough on a slightly floury work surface. Place the dough on the work surface several times so that carbon dioxide can escape from the mass.

Practical tips for preparing

  Do not use a glass or marble slab as a working surface, they are too cold for yeast, which is very sensitive.
  • Mix the flour, sugar and salt in a bowl.
  • In the middle, press the trough.
  • Yeasts like warmth, so milk should be warm.
  • More suitable are wooden or plastic surfaces.
A simple recipe with a yeast test.

Round off, put in a bowl, cover with a towel or tighten food film. We remove it in a warm place until it is doubled, then douse - the dough is ready to work.

Tip: if the house has a problem with finding a warm place, you can collect warm water in the sink and just put a bowl of dough there. If necessary and with cooling, the water can be changed periodically.

Cakes - elegant spicy dishes made from farce of various meats, bowels or even fish in the dough bowl, have a long tradition and are very popular when it comes to choosing a starter when serving a feast. Pate and its history. On Sumerian cuneiform tablets. At that time it was mostly pasta for poultry. In Europe, probably, pies were created. The origin probably baffles some - France, so to speak, is home to pies and cats. Your final flowering period came with the Renaissance.

The bakery at that time was reserved for the kitchens of the nobility and the clergy. Only they could afford the expensive spices with which delicacies were improved. Even today, a unique paste additive is its indicator. At the beginning of the classic cuisine, that is, centuries, cookie recipes were improved. Thus, there was a known plague of lizards from Chartres, Schnepfenpastete from Amiens and Aalpastete from Meloon. Even today, goose liver patties from Strasbourg are one of the most famous pies of this period.


Lent yeast dough for pies

Cheap and angry, yes. In fresh, just-baked form pies fly apart at the moment. On the second day, of course, they lose some of their attractiveness, but, as a rule, nothing remains until the second day, so if it's important for you to make a pastry dough that does not contain animal products, take this recipe for a pastry dough in the oven by leaps and bounds.

When during the French Revolution the right to trade was abolished, the sale of pies was no longer permitted only for the chaarkeites. Many unemployed chefs and chefs of homeless nobles took their chance and opened their own restaurants. So pies have become fashionable even outside of France. At this time, volcanics, a shell of puff pastry, were invented.

How to make dough. When preparing pies, use a savory dough or puff pastry. This is used to apply a flame retardant form, and then to fill the test. Macaroni farce can vary depending on taste and taste. To do this, there are many delicious recipes  test. Confectionery recipes with minced meat, liver, bacon and spices.

Ingredients:
  7 g dry yeast;
  200 ml of water;
  3 tsp. Sahara;
  1 tsp. salts;
  2 and 2/3 cups of flour.

In a container of sufficient size we pour warm water, pour sugar, yeast, stir and add a third of a glass of flour. Covering a piece food film, leave the bowl in a warm place. When the mass begins to bubble actively, add salt, vegetable oil and mix the remaining flour. Round the dough - it should be soft, not hard and not sticky. We put it into a bowl, the walls of which are lightly greased with vegetable oil, cover with food film and put it in a warm place until it is doubled - about an hour.

If the form is filled with farce, it is then closed with a dough lid and one or more holes are punched. Thus, the resulting steam, which is formed during cooking, can escape. When preparing pies that are served cold, the jelly is filled in the cavities formed by cooling through the outlets. Jello is usually still seasoned with some kind of port wine or Madeira.

Cakes currently serve as a starter. This is usually an exquisite selection of game pies, fish paste and liver paste. The preparation of these wonderful dishes can easily be read in the world of pie recipes and imitated. We wish you good success and, above all, good appetite.

Ready-made dough  crock - you can mold pies.

Tip:  if you need to cook the cakes quickly, but not today, you can leave the kneaded dough to fit in the refrigerator - it will be much slower and take about 10 hours.


Recipes for pies

Pancakes and rolls are made with this soft and soft dough. It is important that the margarine to the end, of course, you can also take the oil. You know, it always depends on the type of flour, each flour binds the fluid in different ways. The yeast plait can also be pushed out right into the cold stove immediately after it has been formed and baked without a second time, while the stove heats up. - the braid also rises again.

This pizza is a bit crispy and thin. This recipe satisfies this, because we let it rest so that the yeast has more time to act. This pizza dough requires a bit of planning, since it should stand for 1 hour, but the result is stunning. It's pizza, which is still soft inside, but slightly crispy from the outside.

Dough for pies in a breadmaker

This recipe has two main and huge pluses: the first - the dough does not have to be kneaded, everything is done for you by the bread maker (to measure and lay the ingredients in the bowl - does not count, right?); the second - ready-made pirozhkovoe dough is very pleasant in work (believe me, I want to play and play endlessly, it's fantastic!).

Air yeast dough for pies - quick and simple grandmother's recipe

To make a dough from pizza, they will mix warm water, yeast and brown sugar in a bowl. Leave it to stand for 10 minutes. For while they mix in another bowl of flour, salt, garlic powder and onion powder. After 10 minutes, add olive oil  in a bowl with yeast. Add flour to the bowl and mix well with a wooden spoon.

They place it on the square to work with flour and begin to mix with the hands, adding more flour until it is no longer sticky or you are stuck in your hands. Make a ball and put it in a greased bowl and cover with a rag. Allow to stand for 1 hour or slightly more.

Ingredients:
  3 cups of flour;
  1 cup of milk;
  1 tsp. dry yeast;
  100 g of butter;
  1 tbsp. l. Sahara;
  1 tsp. salts;
  1 egg.

Butter is cut into small-small cubes or rubbed on a grater. The egg is shaken a little in a separate bowl.

All the ingredients for the pastry dough are poured into the bread pan in the order recommended for your model. We are presenting the program "Dough". After the ready signal, gently delicately weighed the mass - it is possible to begin the molding of the patties.

The mass will be twice as large. They crush or blow it off with their fists and put them in a strip for flour. Leave it standing for 1 minute or a little longer and stretch it with a roller or hands. This dough is much softer and brittle, so with a roll it can be delivered to a lightly greased pizza or placed on waxed paper to place it on a preheated pizza stone.

Ingredients for the preparation of dough for Italian pizza

With a fork, they chop off the pizza so that air or steam can escape during cooking and cover the edges with olive oil. Look at how dough is more plump, super rich!

Top 5 recipes for homemade pizza in Recipe recipes

  Delicious Always victorious Our traditional option And our Galician offer. When we use yeast for fermented dough, such as bread, pizza, empanada or bun. Bakery yeast is a living, indispensable and fundamental product for mass production. among them this pizza. They sell it in supermarkets in compact, crumbly and slightly moist tacos for 50 grams. You will find it in the section of chilled products. Ask super employees, and they kindly indicate in which area you are. Mix it with a little warm or warm water, which will better dissipate the dough. Or, crashing his fingers over the flour that we will use.

What is baking yeast, pressed or fresh? Is there royal yeast

  Yeast has the ability to give pizza more flavor, because it allows the flour to develop all its tastes. It is distributed by mass and creates small pockets of air, which grow, giving them volume. Important: To prepare the dough, you should not use royal powder for baking. It is a gasifier, other than yeast. These are chemical yeast, which act only at the baking stage. That the mass does not increase in any of the two phases of fermentation. It is ideal for biscuits, not for the masses.

Ingredients for the mass of Galician emmanada

  • Baking fresh yeast or yeast in a lyophilized bakery.
  • Baking yeast is used, reptiles or are usually called fresh.
  • It comes in the form of cubes.
  • Yeast also contributes to the golden, crisp color of the bark.
  • The main function is to convert sugar or starch into carbon dioxide and alcohol.
  • Which will evaporate during cooking.
  • Carbon dioxide, gas present in the air.
  • You must fatten the dough and work on the counter. 2 pinch of salt.
One of them is to go to Leir, where we have a winery, in which there was a communal wood-burning stove, or a bread oven.

Tip: butter  can be replaced with vegetable - the dough will be slightly heavier, but not so much that it will affect its taste.


Dough for pies on curds

Pirozhki on the curd pastry is better to fry in a pan - so they will turn out soft, gentle and incredibly appetizing. However, the same recipe can be realized in the oven - and it will be good too!

There they made lots of bread for a few days, which he played in turn. My grandmother weighed the flour that my aunt Amelia brought from her mill, and the buns and bollillons walked in parts, right to the next batch. The process of heating and heating the furnace was carried out only once and could take about 4 or 5 hours, but it was worth it, the smell of fresh bread all day was a blessed fame. The Emmanads were more festive and romantic, like sweets.

Preparation of cake dough

As the festival of Magdalene was approaching in July, the stove was a spectacle, there were magnificent empanades with a rustic appearance, a semi-solid crust and a small crumb. I hope you enjoy it, and try to try at home. We leave about 4 tablespoons of flour, separated for fattening the mass, when we mesh. They sell almost every supermarket. The rest can be used for other recipes. We dissolve the yeast in warm water, do not use excessively hot water, thinking that this will increase the extraction power. Allow to stand for 1 or 2 minutes, and then stir with a spoon until the yeast dissolves completely. In this recipe, there is no need to add sugar to activate the yeast, on the contrary, it can make it harder for the left weight of the emanade mass. Pour the water with yeast in the center of the flour. Remove with a wooden spoon from the center, we will gradually mix with the flour until they remain crumbs. I usually always have the highest quality olive oil, where I have a bow or vegetables in a glass jar. Thus, in addition to introducing the fats necessary for empanada, it also gives more flavor. You can even touch it with some flavored oil, for example salt or thyme. We should never mix salt with yeast directly, because it destroys it, and we will not get a lot to grow. We continue to move our hands, which begins to be a mass, although at the moment it will still be a sticky mixture. Sprinkle the area with flour, which we saved, and remove the dough from the bowl. We started to work with force, pressing fingers inside out. Gradually we can more quickly manipulate the mass, it will be elastic and homogeneous. This process takes about 15 minutes, we can let him rest in the middle of the process. Knead for 7 minutes, give 5 rest, and then knead another 7 minutes. Let's turn the dough into a ball.

Final presentation of the pie crust

Cover the dough with a damp cloth or damp cotton cloth for 1 hour. It is desirable to keep the bark somewhat moist so that it can be easily stretched during cultivation. If your house is very cold, it is better to bring the cup to the radiator, but do not get stuck on it. Very similar to what we do with it. After that, we will see that the mass has doubled its size. We give a little kneading to remove the air, and we divide the mass into two parts. One part will be the base, and the other will be the lid. We already have our dough to prepare the cake that we like best.
  • In a large bowl we take part in the flour of power.
  • In the center of the bowl we make a hole with a spoon.
  • We measure the water we will use.
  • Let's use fresh pressed yeast for baking from the bakery.
  • Add butter and salt.
  • Take the previous bowl and pour the flour.
  • We put a ball of dough in it.
Tip, if you have enough, because he already rested and wandered, you can freeze the rest of the test.

Ingredients:
  500 g of good cottage cheese;
  3 eggs;
  1 tsp. salts;
  2 tbsp. l. Sahara;
  1 tsp. soda;
  2 cups of flour.

Cottage cheese grinded through a sieve, mixed with eggs, salt, sugar.

Separately connect the flour with soda (carefully!). Mix the flour mass with curd, mix the soft dough. Cottage cheese will not turn out to be steep, you will not roll it with a rolling pin - it's better to work with this test with your fingers, however, thanks to this, the patties are soft and gentle.

Tip:  the softness of the dough is directly affected by the quality of the cottage cheese - if the original product is watery and insufficiently squeezed, more flour will be required, which means that the pies will come out more stiff.

Dough for patties on kefir

Usually the dough on kefir is used for cooking fried pies, however, you can make a baked version. Of course, it will not be so soft and gentle as in the case of the classic yeast test, however, if for some reason you avoid yeast or you just need to utilize curdled milk, the recipe is different.

Ingredients:
  1 cup kefir or curdled milk;
  3 eggs;
  4 tbsp. l. sunflower oil;
  1 tsp. salts;
  1 tsp. soda;
  approximately 3.5 cups of flour.

In a large bowl, mix the flour, salt and soda, make a groove.

In a separate bowl, mix eggs, kefir and vegetable oil.

We pour the liquid part into the dry one. We knead the non-rigid dough, round it and leave it for 5-10 minutes under the film. After the specified time, the pies are molded, if necessary, sprinkling the flour on the work surface.

Tip: the less flour you take to knead the dough, the more tender the pies will be.

Potato yeast-free dough

Potato patties - zrazy - are cooked in a frying pan, frying them in a pan a large number  oil, and few people think about the fact that they can be cooked in the oven! It will be delicious and not harmful.

Ingredients:
  10 medium potato tubers;
  1 egg;
  2/3 tsp. salts;
  3-4 tbsp. l. flour.

We boil the potatoes in the peel, drain the water, cool it. Clean, we pass through a meat grinder.

The resulting mass is mixed with salt, egg, add flour. We knead the soft dough, trying to do with the minimum amount of flour. The resulting mass is conveniently rolled with a spoon over a sheet of food film and molded pies, simply lifting the edges of the polyethylene and connecting the edges of the patty at the top.

Tip: potato dough  goes sticky and quite difficult to work - to simplify your task, try to moisten your hands (water or vegetable oil).


Potato yeast dough

Very soft dough, gentle, pleasant in work, and taste! A separate bonus - products from such a test are stored longer and longer remain soft than similar patties, but prepared from a normal yeast dough.

Ingredients:
  200 ml of potato broth;
  180 g of boiled potatoes;
  1.5 tsp. dry yeast;
  1 egg;
  1 tsp. salts;
  1 tbsp. l. Sahara;
  2 tbsp. l. vegetable oil;
  approximately 550 g of flour.

In one bowl, mix flour, sugar, salt and yeast.

In another bowl, mash the boiled potatoes in a puree, mix it with egg, butter, pour in a warm potato broth. Once again, stir well and pour into the flour mixture. We knead a soft non-sticky dough, round it, spread it into a bowl, cover it with a towel and put it in a warm place until the mass increases at least twice.

Tip: patties from potato dough  they turn out to be rather pale and unattractive externally, therefore, before placing the pan with products in the oven, it is recommended to carefully lubricate them with an egg.


"Fast" flaky for pasties in the oven

Of course, you can, without particularly bothering, to run to the nearest supermarket and buy there a kilogram of ready-made puff pastry, but you can go and another way - to cook it at home on your own. It is not difficult, if you choose the "right" recipe, but the difference in taste will be very tangible. It's about "fast", or "false" puff pastry  for pies.

Ingredients:
  3 cups of flour;
  1 cup of liquid (1 egg + water + milk);
  200 g of butter;
  7 g dry yeast;
  1 tsp. salts;
  1.5 tbsp. l. Sahara.

In 1/3 cup of warm water, sugar and yeast are bred. As soon as the foam appears, add the liquid - warm milk and a loose egg so that 1 cup is obtained in the total volume.

Frozen butter quickly rubbed on a grater (chopped with two knives), mixed with salt and flour. In the resulting crumb we pour liquid with yeast, mix a smooth, pleasant dough. The ready weight is rounded, put into a bowl, covered with a lid and cleaned in the refrigerator - at least 3 hours, optimally - for 12 hours.

After that, we bend and shape the product. After baking, the pastry dough will be layered, the air bubbles will be elongated in length.

Tip: in order not to suffer with a grater, ice cream oil can be chopped into a crumb in a bowl of a food processor, a nozzle "knife".


Rye pastry dough

Quite specific, but certainly having the right to exist. Let's just say, this is an option for an amateur: if you like rye dough, if the patties in a thin crispy shell are your choice, if you are looking for a lean variant, this is the recipe for you.

Ingredients:
  1/2 cup rye flour;
  1/2 cup of wheat flour;
  1/2 cup of strong coffee;
  50 ml of vegetable oil;
  1/2 tsp. salts;
  1/2 tsp. soda.

In a bowl, mix all the flour, salt, soda.

Pour in the vegetable oil, mix until crumb. Pour warm (not hot!) Coffee, knead a soft, not sticky dough, which is immediately ready for work.

Tip:  if you want the patties to be tender and crispy, roll out the dough as thinly as possible. The thick layer of this test will be heavy and tasteless.


Dough for pies on sour cream

The dough is finely porous, rather crisp, rich in taste. It looks like a sand, but more tender and supple in work. Pies made of such a test, of course, better bake in the oven.

Ingredients:
  2 cups of flour;
  1/2 tsp. salts;
  1 tsp. Sahara;
  1 tsp. baking powder;
  1/4 tsp. soda;
  50 g of butter;
  1 egg;
  150 g of sour cream.

Sour cream is mixed with egg and sugar, add softened butter, mix again.

Mix the flour with soda, salt, baking powder. Approximately half of the resulting mass is added to sour cream, stir. The remaining flour is poured onto the work surface, leveled, we spread the sour-flour crumb and mix a smooth, soft dough.

Tip: if you have prepared more dough than required, the excess can be frozen and used later, for example, as a basis for pizza making.


Dough for deep-fried pies

Of course, it's bad. Certainly, it is necessary to launder half a kitchen. No one argues that it is better to do without them. But ... sometimes you can, right? After all, fried deep-fried pies - it's fear, how delicious!

Ingredients:
  450 g of flour;
  175 ml of beer;
  2 tbsp. l. vegetable oil;
  2/3 tsp. salt.

Mix beer and salt, add butter and flour. We knead a soft, elastic dough, not sticking to the hands and the surface. Add the flour in stages - perhaps you need a little less or a little more than the specified amount. The finished dough is rounded, wrapped in a plastic bag and left for 30-40 minutes to swell the gluten. After half an hour we take out the dough, spread it on the work surface, again we knead another 3-5 minutes, after which it is ready for further forming of the patties.

Tip: when forming pirozhki for deep frying, do not use flour for pouring - it will burn and contaminate the contents of the saucepan. Hand and the surface of the table is better lubricated with vegetable oil.


In general, the recipes for pastry dough are mountain and slides! Choose any, all the same you will not lose. And if you need another resume at the end of the article, let's say nice: pies are such a bright and huge world with a variety of paths and paths, and it does not matter which path you choose (oven, frying pan, steamer), most importantly - so that it leads you to joy. Joy from delicious homemade cakes, a perfectly cooked lunch, a good mood of your family members.

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

How to knead the dough for pies to make them soft and not lose shape when baking or frying? There are a few secrets.

  • Before kneading, grease the surface of the table and hands with vegetable oil, then the mass will not stick.
  • Be sure to sift flour thoroughly  - the dough will be saturated with oxygen and will turn out more magnificent.
  • All ingredients for future pasties should have same (room) temperature.
  • It is better to put less sugar than overdo it  - excess sugar will quickly make pies rosy, but just as quickly they can burn, remaining moist inside.
  • If you detach the proteins from the yolks and use only the latter, the baking will come out ruddy and crumbly.
  • Baked pies require a more saturated consistency of the dough than fried.

Despite all the preparations, the pies turned out different than you expected? This is easy to fix. Most likely, you made one of the following errors.

  • The dough creeps and it's badly molded  - too much water and / or little salt.
  • Patties turned tough, and the dough wandered badly - little water.
  • Products look pale  - little eggs and / or sugar.
  • Pies sour and smell unpleasant  - excess of yeast.

Yeast dough

How to make a dough for pies? Every mistress who likes to bake has her own recipe for a 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.

Preparation

  1. In a deep pan with a wide bottom it is necessary to pour 200-250 milliliters (standard glass) of warm water, add 150 grams of flour, dry yeast and sugar, mix thoroughly. Cover and put in a warm place.
  2. When yeast comes up and gets stuck, add salt and butter, mix again.
  3. In a container with the remaining sifted flour (350 grams) add yolks and whip the resulting mixture.
  4. Finally approached the yeast mixed with eggs and flour (the previous paragraph), add the rest of the flour and mix until thick.
  5. Form the ball and send it back to a warm place.

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

We prepare the leaven

Yeast, without which it is impossible to make oparia, is rapidly losing popularity healthy product  - just look at the label and see what the usual ingredient for baking consists of today. There are two ways out: prepare yeast yourself or use leaven. We recommend not to buy a starter in the supermarket - it can easily be cooked at home.  To do this you will need half a glass of rye flour and water. It is necessary to use just rye flour: it is good for kvass and keeps healthy bacteria. The cooking process will take 3 days.

  • 1 day. Mix the flour and water in a 1: 1 ratio. Stir, cover with a damp cloth and send it to a warm place, you can stir it every few hours. Consistency should remain thick - a bit more watery than home-made sour cream.
  • 2 day. Add half a cup of flour and a sufficient amount of water to return the leaven to the original density - this is called "feeding". Again, cover the mass and return to a warm place.
  • 3 day. The yeast should already increase several times and be completely ready for baking. In the morning, you can feed it up again, and start preparing the dough for lunch.

Nuance: you can use the leaven completely, or split it in half and put it in the refrigerator. Even in the cold, it will grow, and you will get an eternal healthy ingredient for baking.

Bezdorozhevoe dough

Dough for pies without yeast is prepared even easier - you will need only a minimum of culinary experience. Puff pastry a yeast-free dough  will be good to the table if the house does not have eggs and yeast, or you want to hastily  please home delicious baking.

You will need:

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

Preparation

  1. Sift the flour, form a hill with a notch in the middle, pour melted butter, egg yolks, milk, sprinkle sugar and salt.
  2. Mix the resulting mass and let cool for 20 minutes.

The yeast dough for pies will be equally used for fried and baked products, and also fits well with fillings of any type. The main secret of its taste is as dairy products, so it's best to use home products.

Brewed pastry dough does not require eggs and milk, so this bun is a good fit for a lean table.

You will need:

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

Preparation

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

Nuance: if you want the pies to go well, during baking they can not be moved on a baking tray - the dough will immediately settle and lose shape.

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