How to cook yeast dough for pies in the oven and bread maker

Each of us can name a variety of dough dishes: bread, cakes and pastries, waffles, muffins, cookies, pancakes, dumplings ... All these flour products are so different from each other because they are made from different kinds of "material". Cookies are made from shortbread dough, cakes and pastries - from biscuit or puff, and so on. And for all kinds of cakes and buns use pastry dough.

Pastry Pastry

Rich dough - the most popular for the manufacture of flour products. Baking - additional raw materials for kneading, consisting of sugar, which helps ferment the yeast, and fats - dairy products, oils, eggs. These components give a special taste and aroma to the products, increase their nutritional value, make them light and airy. Pies should be formed from this dough so that they turn out to be fluffy and tender.

There are many recipes for making pastry dough - with or without yeast. Yeast butter dough is kneaded knead or straight way. Preference should be given to the first, since the brew is well loosening the dough, and baking is especially soft. However, for this you need more time.

Various recipes for the preparation of pastry differ in the composition of the ingredients or their quantity. But the processes always happen the same.

Sweet Yeast Dough for Pies (Sponge)

Opara is a certain starter, in which yeast will first roam. Baking it added only after fermenting opara. Patties made from this type of pastry will simply melt in your mouth.

Sweet dough

Ingredients:

  • milk - 1 tbsp .;
  • yeast - 30 g;
  • sugar - 6 tbsp. l .;
  • flour - 3 tbsp. + 3 tbsp. l for sponge;
  • egg - 2 pcs .;
  • butter - 100 g;
  • vegetable oil - 1 tbsp. l .;
  • salt - a pinch.

Cooking:

  1. For a start, take the cakes: in warmed milk (but not hot, otherwise the dough will not rise) dissolve 1 tbsp. l sugar, yeast and 3 tbsp. l flour. Stir.Cooking dough
  2. Leave the brew for half an hour in a warm place.
  3. Now came the turn to make baking: mix eggs, butter and sugar.Muffin
  4. After a fluffy hat is formed on the bowl with brew, combine it with baking and mix well.
  5. Gradually add the sifted flour. Knead the dough. To prevent it from sticking to your hands, grease them with vegetable oil. It is better not to sprinkle with extra flour: baking will be tough.Knead the dough
  6. The dough should be smooth and elastic. The first time it will be difficult to determine the desired consistency, but over time, through trial and error, you will learn how to knead the perfect dough for the cakes. Put it in a container and cover with a lid or towel. Clean in the heat for an hour or even 2 hours.Patty dough
  7. When the dough rises well, re-knead it, without adding flour, and sculpt the patties of arbitrary shape.Pies

Beginner housewives process of making yeast dough may seem complicated. After all, this is a lively capricious mass, which, as if feeling your excitement, may not rise or become rigid. If the dough does not rise in any way, wake it up with a temperature drop: put it in the fridge for 15 minutes and then put it in the heat. Observing all the conditions, you will definitely learn how to bake soft and fluffy cakes.

Straight base

This is a simpler version of cooking dough for those who do not want to mess around with opium.

Pies

Ingredients:

  • flour - 4 tbsp .;
  • yeast - 30 g;
  • water - 1 tbsp .;
  • egg - 1 pc .;
  • margarine - 4 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • salt - ½ tsp.

Cooking:

  1. Dissolve the yeast in lukewarm water, add sugar, egg and salt. Sift flour there.
  2. Knead the dough until smooth, add warm margarine, stir.
  3. Cover with a lid and leave a warmer place to roam.
  4. After two hours, when the dough rises strongly, knead it again and leave to ripen again.
  5. After some time (about an hour), place the dough on a floured table and repel it.

Now it is ready to form pies. Before you put the finished products in the oven, let them stand a little, so that they rise even more, and then grease with loose yolks.

Knead the dough with dry yeast

Previous cooking recipes suggested the use of fresh yeast. How to make pastry for dry patties? Everything is very simple: a dry variety of the product will need three times less than a fresh one. The dough made according to this recipe is well suited for fried pies. It is necessary to start kneading it 5 hours before frying.

Dry yeast dough

Ingredients:

  • flour - 500 g;
  • milk - 1 tbsp .;
  • dry yeast - 10 g;
  • butter - ½ tbsp. l .;
  • egg - 3 pcs .;
  • granulated sugar - ½ st. l .;
  • salt - a pinch.

Cooking:

  1. In warm milk, dissolve the yeast. Add to the solution 1.5 tbsp. flour.
  2. Stir, cover with a lid and put in heat for 2 hours.
  3. Separate the yolks from proteins, mix them with sugar.
  4. Rising dough knock out with a spoon. Salt and add butter, mashed yolks.
  5. Knead the dough, adding the remaining flour. Re-put the dough in heat for another hour.
  6. Put the finished dough on the table, roll out and sculpt the patties.

Pies can be fried in deep fat, for example, on fat with melted butter, on a small fire under the lid.

Fresh base (without yeast)

For the pies in the oven any yeast pastry, described above, is suitable, but you can make it with another baking powder.

Ingredients:

  • flour - 4 tbsp .;
  • sugar - 1 tbsp. for sweet pies, 4 tsp. for salty;
  • butter - 200 g;
  • egg - 1 pc .;
  • sour cream - 200 g for sweet, 300 g for salty;
  • soda - ¼ tsp;
  • salt - ½ tsp.

Cooking:

  1. Combine low-fat sour cream with sugar and egg.
  2. Combine with softened butter.
  3. Add flour, soda and salt. Knead the dough very quickly, otherwise it will not rise, since the soda emits carbon dioxide.

Simple and quick pastry dough for pies in the oven is ready. Formed products bake at an average temperature of 20-40 minutes depending on the filling and size.

We bake pies in the bread maker

If you have a breadmaker, it will not be difficult to prepare a pastry in it. Besides the fact that this method will save your time, it also provides the optimum temperature for the fermentation of yeast and raising the dough. Pies will turn out magnificent and fragrant.

We roll dough

Ingredients:

  • flour - 2.5 tbsp .;
  • yeast - 30 g;
  • milk - 120 ml;
  • butter - 50 g;
  • egg - 1 pc .;
  • granulated sugar - 2 tbsp. l .;
  • vanillin - 1 tsp;
  • salt - a pinch.

Cooking:

  1. Pour milk into the bowl of the bread machine (approximately 50 ml leave for yeast dilution) and melted butter. Break the egg there.
  2. Dissolve the yeast and sugar in a little warm milk, mix and pour into the breadmaker.
  3. Load sifted flour, vanillin and salt.
  4. Set a special mode for yeast dough.
  5. Leave to prepare for 1.5 hours.

In the process of kneading and making dough, it is recommended to monitor its consistency - it must be elastic. If it turns out dry or liquid, correct the situation with milk or flour, respectively.

While the airy pastry dough “grows”, you can come up with and make any stuffing to taste: jam, berries, fruits, cottage cheese, cabbage, rice and eggs, potatoes, meat or fish. Regardless of what kind of “content” you choose, you will surely make stunning - tender, lush and tasty - cakes from such a pastry.

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