Pastry dough

Pastry dough

Pies can be very different: fried and baked, sweet and snack bars, with meat, fruit, mushroom, vegetable or other stuffing. But the taste of these products depends not only on the method of their preparation and filling, but also on the flour base with which this filling is covered. The dough on the patties make yeast and vapid, rich and ordinary. There are many ways to prepare and recipe for pastry dough, and each housewife can choose an option based on their gastronomic preferences and the availability of certain products in the house.

Cooking Features

The complexity of making pastry dough depends on the recipe. The most difficult technology of kneading dough yeast dough, as it is made by sponge method. This process is long, has many nuances. The easiest way to knead a simple unleavened dough, even the novice hostess can handle this task. Despite the significant differences in the technology of making different types of dough for pies, there are several general points that remain relevant anyway. Their knowledge will prevent mistakes and get the expected result even for an inexperienced cook.

  • The higher the quality of the flour, the tastier it will make baking. The elasticity of dough depends on the quality of the flour, which is especially important when there is a need to roll it out thinly. Low-quality flour pies are unappetizing in appearance, often have an unpleasant taste.
  • Before combining flour with other ingredients, it must be sieved. Experienced cooks perform this manipulation twice. Its purpose is not only to rid the flour of small litter and insect larvae, but also to saturate it with oxygen. After sifting the flour becomes friable and light, it is easy to combine it with other ingredients, preventing the formation of lumps. Baking from such flour is more tender and airy than from wholemeal.
  • The classic pastry is yeast. It can be put on live or dry yeast. The latter are high-speed, the dough rises on them faster. If the dough is kneaded on dry yeast, it is often used after the first lift. The dough, put on pressed yeast, crushed several times, at least twice.
  • The most delicious are cakes made from sweet yeast dough. Butter it is called because of the presence in the composition of a significant number of eggs, butter or margarine. They make the dough heavier, so it is made into the sponge method. To do this, the activated yeast is mixed with milk, sugar and part of the flour, waiting for such a sponge to come, and then introducing fats and eggs.
  • Yeast dough is capricious, it is afraid of drafts. Some housewives even claim that it is able to respond to noise and bad mood. Making yeast dough on patties, you need to ensure that the room is warm. It is not necessary to rearrange the container with the dough from place to place, but it doesn’t hurt to press it from time to time.
  • Sweet pie dough can also be rich and ordinary. Unleavened pastry pies are almost as soft and tasty as the yeast dough. From a simple yeast-free dough products may seem fresh, but they are less calorie and suitable for lean, vegetarian food.
  • The dough for fried pies is made slightly less dense than for baked ones.

Even from good dough, pies can be unappetizing if they are not cooked properly. The oven is heated to place in it a pan with pies. Products before that give time to separate. To make them brown, they need to be smeared with yolk. Lean pastries instead of yolks grease brewing.

Classic yeast patty dough

Composition:

  • wheat flour - 0.5 kg;
  • live yeast (pressed) - 30 g;
  • milk - 0, 25 l;
  • butter - 50 g;
  • chicken egg - 1 pc .;
  • sugar - 20 g;
  • salt - to taste.

Preparation Method:

  • Heat the milk to a temperature of 30-40 degrees, crumble the yeast into it, add sugar. Stir until the dissolved components are dissolved in the milk. Wait until the milk is covered with froth, which is evidence that the yeast has earned. If, after 15–20 minutes, the foam cap does not appear or it is very low, the yeast is of poor quality, they will have to be replaced by others and the sourdough is re-prepared.
  • Melt the butter in a water bath or in a microwave. If you melt butter over low heat, do not let it boil, otherwise the dough may turn out to be harsh.
  • Break an egg into a bowl, shake it with a fork along with salt.
  • When the sourdough is ready, pour the egg and butter into it, whisk with a whisk, or simply mix well.
  • Sift flour. Pouring it into a liquid base with parts and kneading it, knead the dough. First, it is advisable to stir the products with your hands, then you need to lay the dough on the table and complete the process of kneading the dough with your hands. The kneading is stopped when the dough stops sticking to the hands.
  • Put the dough in a high but not wide pan, cover it with a cloth and place in a warm place.
  • After approximately 1, 5 hours the dough will rise, increasing in volume by 2-2, 5 times. Pull it down and leave to re-raise.

After re-raising the dough, they knead it and start forming patties. The total preparation time of the dough for this recipe is 2, 5-3 hours.

Yeast dough for instant patties on dry yeast

Composition:

  • wheat flour - 0, 65 kg;
  • dry high-speed yeast - 10 g;
  • salt - 2-3 g;
  • sugar - 40 g;
  • milk - 0, 5 l;
  • refined vegetable oil - 40 ml.

Preparation Method:

  • Heat the milk to 30-40 degrees, mix with sugar and yeast. If the fluid is hot, the yeast will “die”, in a cold environment, they will refuse to “work”.
  • When the leaven is ready, that is, it is covered with a fluffy froth, pour oil into it, add salt and mix well.
  • Pour the sifted flour into the portions, knead the dough.
  • Put the dough in a saucepan, cover with a damp towel and place in a warm place for raising.
  • After 1-1.5 hours, the dough will rise and be ready to go.

Preparation of “quick” pie dough will take no more than 2 hours. Compared to unleavened dough, this is a lot, but yeast dough usually cooks much longer.

Yeast dough for pies

Composition:

  • wheat flour - 0.5 kg;
  • butter or margarine - 120 g;
  • milk - 150 ml;
  • chicken egg - 1 pc .;
  • sugar - 40 g;
  • dry yeast - 10 g;
  • salt - 5 g.

Preparation Method:

  • In warm milk, dissolve a tablespoon of sugar and yeast. Wait for the reaction.
  • Pour the remaining sugar into the milk to “feed” the yeast and salt. Stir.
  • Sift flour. Pour the flour into the sourdough in a handful and stir until the composition has the consistency of sour cream.
  • Leave the brew in a warm place. Wait until it fits, increasing in volume by half.
  • Melt butter or margarine, let it cool a little, pour in to the dough and mix well.
  • In a clean cup, stir the egg, add it to the rest of the ingredients, stir the brew again.
  • Enter the remaining flour and knead the dough. Form a ball out of it. Put in a saucepan and, covered with a cloth, put in a warm place to lift.

The pastry dough turns out tasty by itself, you can make not only pies from it, but also buns, even without the filling. The process of making pastry on yeast takes 3-3, 5 hours. On dry yeast, the dough rises a little faster than on pressed ones.

Lean Yeast Pie Dough

Composition:

  • wheat flour - 0, 4 kg;
  • water - 0, 2 l;
  • dry yeast - 7 g;
  • sugar - 15 g;
  • salt - 5 g;
  • vegetable oil - 40 ml.

Preparation Method:

  • Boil water and cool to about 35 degrees. Pour into it the yeast and sugar, mix. Wait for the yeast to work.
  • Combine the starter with the other products and knead the dough.
  • After placing the container with the dough in a warm place, wait until it rises. It will happen in about an hour.

Puddle the dough and start cooking the pies. If you make them with vegetable or mushroom stuffing, as well as with berries or fruits, they are suitable for food in the post, like vegetarians.

Fresh dough for kefir patties

Composition:

  • wheat flour - 0.5 kg;
  • kefir - 0, 2 l;
  • chicken egg - 3 pcs .;
  • vegetable oil or melted margarine - 100 ml;
  • salt - 5 g;
  • soda - 5 g.

Preparation Method:

  • Remove the kefir and eggs from the refrigerator in advance so that they can warm up to room temperature by the time the dough is prepared.
  • If you use margarine, melt it and cool it.
  • Sift flour, mix it with salt. Make a groove in the flour hill.
  • In the bowl, break the eggs, whisk them with a whisk.
  • Pour kefir and butter into the eggs, add soda, whisk.
  • Pour the liquid mixture into the groove in the flour heap. Stir the food with a spoon or spatula. You can also use a mixer with a special nozzle for kneading dough.
  • When the dough is too thick to stir, put the billet on a floured table, knead the dough with your hands.
  • Cover the dough with cling film, leave it for 10 minutes.

After a specified time, you can roll out the dough and form pies from it. They can both bake and fry.

Rich pastry dough for sour cream pies

Composition:

  • wheat flour - 0, 35 kg;
  • sugar - 5 g;
  • salt - 2 g;
  • soda - 2 g;
  • baking powder for dough - 5 g;
  • chicken egg - 1 pc .;
  • sour cream - 0, 2 l;
  • butter - 50 g.

Preparation Method:

  • Remove the food from the refrigerator some time before the dough is kneaded. Oil by this time should be soft.
  • Combine butter with sour cream, salt, sugar and soda, whisk with a whisk or a mixer.
  • Add the egg, beat the products with it.
  • Sift flour and mix with baking powder.
  • Mix the liquid mass with the dry mixture, knead the dough.
  • Form a ball from the dough, place it in a bag and leave it for 15-20 minutes in a cool place, you can even in the refrigerator.

After a specified time, the dough will be completely ready to work with it. Pies made from it are not worse than those made on yeast dough, but the process of its preparation takes a little more than half an hour.

Unleavened dough for fried pies on mineral water or beer

Composition:

  • wheat flour of the highest grade - 0, 5 kg;
  • mineral water with gases or fresh beer - 0, 2 l;
  • salt - 3 g;
  • refined vegetable oil - 40 ml.

Preparation Method:

  • After sifting flour, mix it with salt. Make a recess in it.
  • Mix mineral oil or beer with oil, pour into the prepared hole.
  • Knead soft, but not sticky dough.
  • Give it a rest for literally 10-15 minutes, protecting it from film with food cling film, and proceed to cooking cakes.

The dough in this recipe turns out to be bubbly, the cakes come out of it are lush, tasty and mouth-watering. You can even cook them in the post, choosing the right stuffing. Vegetarians should also like this recipe.

Dough for fried yeast patties and potato broth

Composition:

  • wheat flour - 0, 4-0, 45 kg;
  • sugar - 20 g;
  • dry yeast - 10 g;
  • mayonnaise - 50 g;
  • refined vegetable oil - 40 ml;
  • potato broth - 0, 25 l.

Preparation Method:

  • Mix the warm potato broth with yeast and sugar.
  • When the broth is covered with froth, combine it with mayonnaise and butter, whisk with a mixer or a whisk.
  • In portions, add the pre-sifted flour until the dough stops sticking to your fingers.
  • Place it in a warm place to lift.

When the dough volume will increase by 2-2, 5 times, it is time to knead it and begin forming the patties.

Pie dough can be made with or without yeast. It is rich and even lean. The choice depends on the preferences of the culinary specialist, his cooking experience and the availability of certain products in the house.

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