Whatever pace the modern life would ask, pies are our everything!
Especially if they are homemade, personally cooked to the joy of their household.
Many, especially young housewives, prefer to buy a ready-made bun or roll, so as not to mess with the dough, because working with it seems too complicated.
It is still necessary to start anyway.
Why is Grandma's pies always tastier and more beautiful?
Because grandma has experience in this business.
Every next cake always turns out tastier and more beautiful than the previous one. Do not be afraid of difficulties, because they are always temporary. Remember that, sooner or later, everyone becomes grandmothers, and it is necessary to study so as not to deprive their grandchildren of pleasure to say sometime: “My granny has the best pies!”
Yeast Apple Pie - Basic Technological Principles
The key to success - the freshest and quality products for the test. There is one exception: milk can be sour. It is even better, but the main thing is not to overdo it; The dough will fit moderately sour milk, without traces of mildew and rancid taste.
Yeast must also be “working”, it is not known what conditions are not overlooked in what conditions, it is not known how long. Excess yeast gives baking a characteristic sour smell, finished yeast dough products deteriorate quickly. An insufficient amount of yeast slows the rise of the dough or it does not rise at all, and the products are hard and heavy. The optimal amount of pressed yeast per 1 liter of liquid for pastry dough is 100 g; for yeast lean dough - 40-60 g. Muffin weights the dough and makes it difficult to lift. The dough must not be allowed to stand; It is also undesirable to start working with a non-virtuous test. It is also important for yeast to choose the right temperature regime, avoid mechanical vibration of the dough during its rise and avoid drafts in the room where the semi-finished products from the yeast dough are upset. Before you start preparing the dough, look closely at the flour. The color of high-grade flour is from dazzling white to a creamy hue. Flour of the first and second grade contains bran, which is also good, but for bread, and not for buns or yeast apple pie, if the prescription provides for the use of wheat flour of the highest grade.
Too wet flour to the touch is cooler, when squeezed in the hand it is compressed and does not crumble badly. In this case, you need to use less liquid in the dough. The moisture content of the flour varies in each individual case, due to which the amount of flour indicated in the recipes may vary somewhat, with an error of 5-10%. Another important property of flour that must be paid attention to is the gluten content, which determines the quality of the dough and, ultimately, the appearance and taste of the finished product. Without laboratory analysis, the gluten content can be determined organoleptically. Take a pinch of flour and, wetting it with a few drops of water, try to roll the ball. If the flour is glued fast, then it is the highest grade. For yeast pies, use only such flour and be sure to sift it: not only to remove impurities, but more so that it is enriched with air, which in the process of fermentation and baking will provide additional pomp to the yeast dough.
The consistency of the dough is selected depending on the recipe. Yeast dough can be liquid (bulk), soft (medium consistency) and hard. The softer the dough, the more airy the pastry, large air bubbles form in the baked product. In a dense dough - bubbles are small, and the dough is like longer.
Mixing the dough you need to add the dry mixture to the liquid mass. The composition of the liquid mass, as moisture-containing components, include milk or dairy products (water - for the unleavened dough), eggs, melted butter. Hard (frozen) butter for puff pastry chopped with flour. Yeast puff pastry, perhaps, is the only kind that is kneaded in cool conditions, with a sufficiently low temperature of the products put into the dough. Immediately, we note that apple stuffing in pies is not only tasty, but also easy to work with. Only never mix apples with sugar beforehand: it must be added, the later - the better, that the apples do not have time to release the juice and soak all the dough, and then, flowing down to the bottom of the form, form a burnt crust from below.
If other, very juicy berries are added along with the apples, the juice needs to be allowed to drain. It is not necessary to squeeze, so that the meaning of their presence in the pies is not lost: let that which itself is looking for a way out. After that, process too juicy stuffing with starch, slightly “powdering” the berries. Starch “binds” the juice in the dough, not allowing it to arbitrarily leak where it pleases and spoil the look of the product.
Recipe 1. Closed apple pie made from “Rhine” yeast dough
Ingredients:
Almond 120g
Milk 50 ml
Dry yeast 6 g
Eggs 5 pcs.
Sugar 300 g
Lemon peel (fresh) 40 g
Apples 700 g (net)
Raisin 100 g
Oil 120 g
Flour 350-400 g
Cherry jam 70 g
Rum 30 ml
Vanilla
Preparation:
Dissolve the yeast in milk, adding a spoonful of sugar and sifted flour to them. Pound the white yolks with 1/3 of the sugar, combine with the yeast and softened butter, add the vanilla and zest, sifted flour, knead the dough; divide it into two parts and roll 2 circles on the table. One of them put in a round shape, sprinkled with flour, covering the sides of the form with the same part of the dough.
Sprinkle with peeled, finely chopped apples with rum, add chopped or ground almonds, cherry jam, stir and place on the dough in the form. Dust with half of the remaining sugar and place the second layer of dough on the filling. Connect the edges of both layers of dough. Make scissors cuts in a circle (2-3 cm), then twist the cut edges of the dough, alternating them: pull the lower ends between the upper ones, connecting them in pairs, below and above.
Bake at 180ºC until the cake is lightly browned. Take it out and, without putting it out of shape, let it cool.
From the proteins and the remaining, third part of the sugar, beat the resistant protein mass and cover the surface of the cake. Send it back to the oven, and when the protein glaze turns brownish, remove it. After the cake has cooled, transfer it to the dish by watering it with a thin string of cherry syrup.
Recipe 2. Jellied yeast pie from apples stuffed with jam
Ingredients:
Apples 12 pcs.
Oranges 6 pcs.
Cream 150 ml
Sugar 70g
Eggs 3 pcs.
White crackers 250 g
Cinnamon 1 g
Yeast 3-4 g
Oil 50 g
Cooking:
Remove the cores from the washed apples without cutting them. Medium size oranges wash and cut lengthwise, in half. Take out the pulp of oranges, free it from the membranes, cut and combine with sugar and cinnamon; Stuff the pulp of the oranges with holes in the apples and place each of them in the halves of the orange peel. Cover the baking sheet with foil. Lubricate the surface of the foil with oil and put in the form of apples in an orange peel.
Combine cream with breadcrumbs and soak the yeast in them. Rub eggs with sugar and add to dough, mix. Fill the dough with fruit and let stand a little in a warm place. Bake at 180ºC.
Recipe 3. Yeast apple and peach pie
Ingredients:
Peaches 200 g
Sugar 350 g
Apples 300 g (net)
Milk 150 ml
Flour 370 g
Semolina 50 g
Starch, corn 60 g (including 30 g for the test)
Oil 120 g
Eggs 4 yolks and 2 whole eggs
Yeast, pressed 100 g
Salt
Vanilla or cinnamon
Cooking:
Sift flour and combine it with semolina, salt, vanilla (cinnamon) and 30 g of starch. Take 1/3 of the cooked mixture, add 50-100 g of sugar to it, pour warm milk and put the crushed yeast. Mix the prepared dough with a whisk, wrap the dishes with it with a film and place it closer to the included cooker so that the dough rises at 20-25ºC. With an increase in the dough in the amount of 2 times, add another third of the flour, stir the dough, and again wrapped, put in heat. Pound 150 g of sugar with four yolks and one egg, add softened butter and, whipping whisk with a whisk, combine with risen dough. Add the remaining flour, knead the dough very thoroughly: it should be very soft, not too dense. Cover the dish again and let the dough come, and in the meantime, get ready to make the mold and the filling. Cut apples and peaches into slices and sprinkle lightly with starch. Cook 1 beaten egg to lubricate the cake. Lubricate the deep form and work surface with oil. The divided dough is divided into five parts: 4 parts - for rolling circles, one of which should be about one and a half times larger than the others, and the fifth, small - for sculpting dough decorations on the surface of the cake. Mix flour into a small piece, as it should be more dense and convenient for modeling and cutting out figures. Roll the largest piece of dough into a circle, and place it in a form so that its edges hang slightly over the side. At the bottom of the form, covered with dough, put a layer of apple slices and sprinkle them with sugar. Roll out the following three pieces of dough across the diameter of the mold. Lay them on top of each other, alternating layers of filling. Put dough on the blocks, then - peaches, sprinkled with sugar, then - again, the dough and apple layer. The last layer should close the fruit - and we will decorate it with figures cut from the dough. Blend the edges of the bottom layer with the top layer of the cake. Sculpt a flagellum or pigtail to cover the places where the dough is glued. To make the decorations stick on the surface, before putting them on the cake, brush the surface with an egg with a brush. We send the cake for proofing before increasing the volume, at least 2 times. When baking (180ºC), first, for 10-15 minutes, cover the surface of the cake with foil so that the bottom portion with the filling rises well and is cooked. There are many fillings in the cake; besides, it is juicy and heavy: it needs more time to bake, and at the same time the top should not be burnt. After removing the foil, wait until the top starts to roast, and then brush it with an egg to make a beautiful golden gloss. Keep the finished cake in the form not for long: it should only be steamed slightly to easily lag behind the bottom of the form. Place it on a wooden surface and cover with a cotton cloth.
Recipe 4. Pie with yeast dough apples, with cottage cheese
Ingredients:
Apples 250 g (net)
Sugar to taste Cottage cheese 400 g
Raisin 100 g
Yeast dough, puff:
Flour sifted 500 g
Yeast, pressed 100 g
Oil 150 g
Milk 70-100 ml
Vanilla, rum, cinnamon (for perfume)
Salt 2-3 g
Cooking:
Adjust the amount of sugar for the filling at your discretion. The weight of apples is indicated in net. They should be washed, cleaned and cut into cubes, but do not rush to do it until the dough is ready. Wash the raisins and steamed with boiling water and dried.
Cottage cheese is better to use fat, homemade, or squeeze it well under pressure to remove whey. Grind chilled butter with flour to make a crumb. Combine it with cottage cheese and mix. Keep in the fridge to add chilled crumbs to the dough.
In warmed milk, dilute the yeast. For puff yeast dough, it is important that the yeast does not start working before proofing. Therefore, the temperature of milk should be low, so that the yeast just dissolved, but did not have time to earn. Immediately pour them into sifted flour, combined with flavors and salt. Knead the dough and start to roll it into a thin layer (0.5 cm). Sprinkle with butter and cottage cheese crumb, roll the dough in an envelope and roll it out thinly again. Repeat this operation until you use all the baby. If the butter gets hot and melts and the dough becomes too soft, freeze it slightly and continue rolling.
Dough during work should be cold. Roll out the finished dough into a thin sheet, rectangular, oblong in shape and place the diced apples and raisins on it. Sprinkle the filling with rum and roll the dough into a roll, along with the filling.
Place a semi-finished product on a baking sheet, grease the cake with a beaten egg, put in heat (20-25C) and bake.
Recipe 5. Yeast apple pie with cherry
Ingredients:
Fresh raspberry
Apples
Sugar
Dough:
Eggs 3 pcs.
Flour 600 g
Sugar 150 g
Yeast “Moment”, dry 12 g
Oil 82.5% 100 g
Milk 100 ml
Rum, vanilla
Salt
Cooking:
Pound eggs with sugar and butter, add warm milk to them and pour in yeast, vanilla powder, pour in rum, and, adding gradually sifted flour, knead the dough to a normal, smooth consistency. Let the dough rise, keeping it warm until the volume increases 2-3 times. Roll into a layer of 0.5 cm and cut into strips. In the center of each strip, place the cherry (lay the entire length of the strip), on the edge of the strip lay out slices of apples, overlap. Sprinkle with sugar and sprinkle with rum or your favorite liqueur. Apples need to be pre-washed, removing only the seeds, but the skin does not cut. Roll the strips in half so that the cherries close the dough, and the edges of the apple slices are left outside. Immediately place the strips in the form, in the direction from the edge to the center, folding them into a ring. Apple slices should be located perpendicular to the surface of the form. Zip the edges of each strip so that the juice does not flow out when baking. Bake after proofing. At first, it is advisable to cover the cake with foil so that the apples do not dry out or burn. 5-10 minutes before the end of baking, remove the foil and brush with a beaten egg. When ready and slightly cool, sprinkle with sugar.
Recipe 6. A very fast open pie with apples from yeast dough
Ingredients:
Apples (slices) 400 g (net)
Yeast (ready) puff pastry 350 g
Cinnamon, vanilla
Caster sugar 70 g
Cooking:
This cake does not take much time and effort, because it is from ready-made dough, purchased in cooking or cooked the day before.
Prepare a form, having greased it with oil, warm a cabinet to 180ºC. Roll out the dough to the size of the mold and place it so that a side around the perimeter or diameter of the container chosen for baking is formed. Prepared apple slices sprinkled with cinnamon or vanilla, put on the dough and send the prepared cake to the dough in a warm place. When the dough increases significantly - bake the cake. After cooling, sprinkle the apples with powder.
Recipe 7. Yeast pie from apples and duck breast
Ingredients:
Flour 800 g
Duck meat 500 g
Milk 250 ml
Sugar 50 g
Salt
Egg 3 pcs.
Oil (82.5%) 100 g
Boiled rice 150 g
Yeast 100 g (pressed)
Apples, peeled 300 g
Onions 200g
Spice
Cooking:
Fry the duck breast slices until tender in a pan, with onions, seasoned with spices. Combine with boiled rice and pieces of peeled apples.
In milk with sugar, dissolve the yeast by adding sifted flour, salt, melted butter and 2 eggs, knead the dough. After proofing, divide the dough into two parts. One piece, rolled out, put in the form and cover the prepared filling. Roll out the second layer of dough, close the pie filling with it. Again send the semi-finished product to the proofing and after bake. In five to seven minutes until done, remove the cake and grease its surface with an egg, then bake. After taking the cake out of the oven, cover with a cotton towel for a few minutes and then remove from the mold.
Yeast dough apple pie - tricks and tips
To quickly finish the cleaning in the kitchen after working with dough, use to treat the work surface not flour, but refined oil, with a neutral taste. Lubricate their hands, table, dishes, but not too abundantly so that the dough does not absorb it and does not slip too much. It is more difficult to collect flour, and, moreover, after it, you will most likely have to be swept away and thrown away. The main advice: Get to work with the dough only with great desire and in a good mood: everything will definitely work out. This is serious!
