Recipe for pies from yeast dough - some secrets

General recommendations

Here are some cooking secretsyeast dough, the complexity of which is pretty much exaggerated. First, stock up a good mood. This, honestly, is important. The amount of yeast, which requires a recipe for pies from the yeast dough, there are constant disputes. The only thing that the hostesses agree with is that the chef should have a flair. The more solid in the test the share of baking, the more yeast should be put, because eggs, butter, sugar significantly burden their work. However, if there is too much yeast, the dough will not be successful, and the recipe for pies from yeast dough will turn out to be not only useless, but also completely undeservedly abused.

Temperature conditions

The dough loves warmth, like people do. Remember how bad the body is in the heat and cold. From drafts people get sick, but the dough does not rise. Close the window. Or put the dough in the microwave off. Can be in the oven, slightly heated. But only slightly, even fifty degrees already will destroy the dough. After rolling, when the pies fit on a baking sheet or in the form, even walk past on tiptoe, as the dough can fall off. And in any case, do not open the oven in the first 10 - 15 minutes of cooking. Treat the dough as if with a princess on a pea. All products put into it must be at least room temperature, better - warmer. Hot milk will kill the yeast immediately. Oil after heating should be cooled.

To improve the structure, be sure to salt the dough! Even if it is intended for sweet fillings and a recipe for pies from the yeast salt test does not provide. Be sure, they just forgot about it. Mix the dough carefully, preferably with your hands. It is obligatory to add vegetable oil, even if it is not indicated in the recipe. The taste improves, the texture of the dough becomes more tender and elastic. With a warm-up you need to get rid of carbon dioxide and enrich the dough with oxygen, for this you must again mash it manually. When it rises a second time, increasing its volume three times, poke a finger. If the dent does not tighten for a few minutes, it's time to roll out. If it drags on quickly, the yeast is not "tired" yet, they must continue to work. The dough that has not come to the end will give the products a firm crust and taste much different from the one that is rolled out ready. Protect the structure of the dough when rolling, move the rolling pin in one direction.

Formulation

For a pleasant meal, a recipe for pies fromyeast dough, we suggest you take the following: half a liter of warm milk, 1 teaspoon of sugar, 25 grams of fresh or 2.5 teaspoons of dry active yeast, 3 eggs (preferably take only yolks), 150 grams of butter, 2 tablespoons of vegetable oil , half a teaspoon of salt, another 2 tablespoons of sugar and 7 - 8 glasses of flour (about a kilogram).

Kneading, fermentation and a hobble

Enable yeast: half a glass of warm milk, 1 teaspoon of sugar and 25-30 grams of raw yeast to mix and wait 15 minutes until the bubbles and foaming. Dry yeast does not need to be activated. Dishes from a yeast dough require patience. There are two ways of mixing - spicy and unpaired. Opary is more ancient, when they spared no time to make pies from yeast dough turned out not only beautiful, but also delicious. In modern cooking is not applied. Maybe in vain. A safe method is considered more economical and less time consuming.

Yeast and flour

Melt butter in a large saucepan,add the remaining sugar and salt there, stir and cool until a warm state. Add the rest of the liquid, that is milk. Half the flour sifted (this enriches it with oxygen!) Directly over the oil and milk, pour out the activated yeast on the flour, gently mix them with flour, without lowering the spoon or scapula below and not catching the fat from below. So it is necessary - the yeast must first mix with flour, so that the oil does not reduce their activity. Having done this, you can raise the oil from the bottom. Then we put into a pan and mix everything else: half the flour and yolks remain. First we mix the flour very carefully, then add the yolks. Do not overdo with flour, let the dough not be too steep. It's time to add vegetable oil. Pour it a little bit straight on the cutting table and intervene. The dough will not stick to your hands anymore, it will become more elastic. After kneading, form a ball from it, place it in a saucepan and cover with a canvas napkin. After a half - two hours, do the first trick. Another half - two - the second. Check if yeast has worked: poke a finger. Here, you can roll and make pies!

Space for imagination

You can prepare a variety of dishes fromyeast dough. Closed and open pies, snack pies, rolls, cheesecakes, kulebyaki, rolls - all that is famous for the hospitable Russian table. Small pies from yeast dough with a variety of fillings for soups and snacks form in the form of a boat, shuttle, crescent, saichki, Baulchik, they are round and oblong, open as pies and whites, and closed. The main thing is that they are all delicious!

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