Dough for juicers

Dough for juicers

Pies with a filling, in which one edge serves as the base of the filler, the second covers it, are called e-pies. Traditional juices should be half-open, that is, their upper and lower edges do not pinch. Most often they are made with cottage cheese, but you can find options with fish, meat, vegetables, berries and fruits. Classic products are made of shortbread dough prepared with the addition of a fermented milk product, but the dough for the juicers may be different: custard, butter, cooked without the addition of butter and margarine.

Cooking Features

With all the differences in the preparation of varieties of dough for ochnikov there are a few rules that do not depend on the recipe.

  • Dough flour must be sieved. Only then will the products be gentle and airy. During sifting the flour is not only cleaned of litter, but also saturated with oxygen, hence the effect.
  • Gourmets say that the most delicious are the juicers from dough mixed with butter and sour cream, although you can knead it on margarine with kefir.
  • It is not recommended to add a lot of flour to the dough for a juicy lot of time and knead the dough: this way the products will be too hard, not crumbly. As soon as the dough ceases to stick to the hands, knead it stop.
  • If you are cooking juicy and savory fillings, sugar should be added to the dough in the minimum amount.
  • Any dough before cooking products from it must lie down. Sand dough for 1-2 hours, cleaned in the fridge, yeast, on the contrary, leave warm to rise. Choux dough is left for 20-30 minutes at room temperature. To the dough is not covered with a crust, it is covered with a towel or cling film.
  • Bake juicers in a preheated oven until they are lightly browned. Before being placed in the oven, they are smeared with an egg so that they turn out golden and appetizing.

After cooking, they give my darlings a bed for 1-2 hours, covered with a towel, only then they become soft and crumbly. Preheating them before serving is not accepted, but you can do it, especially if you are cooking products with fish or meat stuffing.

The classic recipe for a dough for a juicer

Composition:

  • chicken egg - 1 pc .;
  • butter - 50 g;
  • sour cream - 150 ml;
  • flour - 0, 3-0, 35 kg;
  • salt - a pinch;
  • soda - 3 g;
  • sugar - 100 g.

Method of preparation:

  • Remove the oil from the refrigerator in advance so that it softens. Beat it with a mixer, add 50 g of sugar, whisk with it.
  • In a separate bowl, break the egg and pound it with salt and the remaining sugar.
  • Combine the egg mass with butter, add sour cream. Beat all with a mixer at low speed or whisk until a homogeneous composition.
  • Sift flour, mix it with soda.
  • Pouring flour in small portions of the flour in small portions and kneading, knead the soft, but not sticky dough to the hands. A little flour can remain.
  • Put the dough in a plastic bag and store in the refrigerator for an hour. During this time, you can cook the stuffing.

An hour later, you can remove the dough from the refrigerator, roll out and start forming juicier.

An economical dough recipe for juicers on kefir and margarine

Composition:

  • chicken egg - 1 pc .;
  • wheat flour - 0, 45-0, 5 kg;
  • kefir - 0, 2 l;
  • margarine - 100 g;
  • soda - 5 g;
  • sugar - 100 g.

Method of preparation:

  • Remove the margarine from the refrigerator in advance so that it becomes soft by the time the dough is prepared.
  • Beat egg with sugar and salt.
  • Pour the kefir into the egg, add the softened margarine. Mix thoroughly, you can even beat with a mixer, turning it on at low speed.
  • Mix sifted flour with soda. Pouring it to the liquid mass in batches, knead not too steep dough.
  • Roll the dough into a ball, sprinkle with flour, wrap in cling film and put in the fridge.

It will be possible to proceed to the formation of juicers from the dough prepared according to this recipe in 1, 5-2 hours.

Fragrant dough for juicers

Composition:

  • chicken eggs - 2 pcs .;
  • wheat flour - 0, 7-0, 8 kg;
  • sugar - 0, 2 kg;
  • baking powder for dough - 5 g;
  • butter - 100 g;
  • sour cream - 50 ml;
  • salt - a large shchipot;
  • ground cardamom - a large pinch;
  • vanillin - at the tip of the knife.

Method of preparation:

  • Mix sifted flour with baking powder.
  • Beat eggs with sugar, vanilla and salt.
  • Add the softened butter to the eggs, whisk them together.
  • Mix sour cream with cardamom, add to egg-oil mixture, whisk.
  • Gradually add flour, knead soft, even slightly sticky dough.
  • Hide it in a bag and put it in the fridge for 2 hours.

From such a dough, juicers with berry and fruit filling are especially tasty.

Choux pastry for juicers

Composition:

  • wheat flour - 0, 45 kg;
  • hot water - 0, 25 ml;
  • vegetable oil - 150 ml;
  • salt - a pinch.

Method of preparation:

  • Sift flour. Make a groove in the flour hill.
  • Boil water, mix it with salt and oil, pour into the well in the flour.
  • Knead the dough. Give it a little rest at room temperature.

From this dough, you can make juicers with savory fillings. If the filling is made of fruits or vegetables, then such pies can be consumed in the post.

Sochnikov - tasty and nourishing pies, which are very popular among our compatriots. Usually they are made from shortbread dough with cottage cheese filling, but there are other recipes for dough, and other options for the filling. The main thing is the semi-open form of the pie.

Comments (0)
Search