Traditionally, patties are made from yeast dough, but it has several drawbacks. One of them is a long cooking time, the other is a possible negative effect on digestion. Cake dough can be made without yeast. Fresh dough for pastry baked in the oven, kneaded quickly and after 20-30 minutes after that is ready to make delicious pastries. If you make it on any fermented milk product, then to taste it will even resemble yeast dough, but the risk of heartburn after eating made from it pies will be minimal.
Cooking Features
Some people think that once the dough is called bland, it does not have a pronounced taste. This is not true. Unleavened dough is made without yeast and is therefore not very sour, but it has a pleasant taste, sometimes even with a thin acidity, which is given to it by dairy products. It is prepared much easier and faster than yeast, but this does not mean that a good result can be obtained without observing the technology of its kneading. If you want to please yourself and loved ones with delicious unleavened dough, you should first learn some of the features of its preparation.
- The higher the quality of the flour, the tastier the dough will turn out. The second-rate product gives baking a grayish color and a specific flavor. It is inexpedient to save on flour, especially since the difference in price between first-grade and second-grade flour is small.
- Flour the flour before making the dough. The purpose of this manipulation is not only to rid the product of small litter and insect larvae, although this is also important. The main task is to saturate the flour with oxygen. After sifting, it becomes easy, it is easy to combine with other components, preventing the formation of lumps. The dough from such flour rises better, baking from it turns out more tender and airy.
- Flour is of different quality and absorbs different amounts of liquid. The volume of water, milk or other liquids in the recipes is always indicated approximate. They add as much as needed to obtain a non-sticky, but soft dough.
- To make unleavened pies turn out to be lush, they add baking powder or vinegar-baked soda. If the basis of dairy products, soda is allowed not to extinguish.
- Kneading pastry dough, food is heated to at least room temperature. Only then the dough will turn out quite tender and elastic.
- After mixing the unleavened dough, it is desirable to give rest for 15-30 minutes. During this time, the gluten contained in the flour swells and the dough becomes more malleable.
Pie dough without yeast can be kneaded with water, milk, dairy products, with or without eggs. The choice depends on what result the culinary specialist expects to receive.
Unleavened dough on water for meatless pies baked in the oven
Composition:
- wheat flour - 0.5 kg;
- water - 0, 25-0, 3 l;
- refined vegetable oil - 40 ml;
- salt - to taste, but not less than 2 g;
- sugar (optional) - to taste, but not more than 20 g;
- baking powder for dough - 5 g.
Method of preparation:
- Boil water and cool to room temperature.
- Sift flour, mix with salt, sugar and baking powder.
- Mix a glass of water with vegetable oil.
- Make a well in the flour heap. Pour water mixed with oil into it.
- Stir the dough with a spatula. If you see that it turns out too cool, add some more water and stir again.
- Put the dough on a floured board, complete the kneading process with your hands.
Form a ball out of dough, put it in a plastic bag and leave it for 20-30 minutes at room temperature. After a specified time, you can roll it and begin to form the pies.
Classic unleavened dough on milk with an egg for baked pies
Composition:
- wheat flour - 0.5 kg;
- chicken egg - 1 pc .;
- milk - 0, 25 l;
- refined vegetable oil - 20 ml;
- salt - 2-3 g;
- soda, extinguished with vinegar - 5 g.
Method of preparation:
- Sift flour.
- Heat the milk slightly (to room temperature or slightly higher temperature).
- In the bowl, break the egg, add salt. Whisk the products with a whisk.
- Add the milk, whisk it with the egg.
- Add to the mixture a mixture of vinegar-blasted soda and oil, mix.
- In parts, enter the flour, mixing the products thoroughly each time to prevent the formation of lumps.
- After the last portion of flour has been added, complete the process of kneading dough with your hands.
Wrap the dough with cling film and let it rest for about 20 minutes, then proceed to cooking the cakes.
Sweet dough for pastry baked in the oven
Composition:
- wheat flour - 0, 4 kg;
- low-fat sour cream - 0, 25 l;
- baking powder for dough - 5 g;
- butter - 60 g;
- chicken egg - 1 pc .;
- salt - 3 g;
- sugar - 20 g.
Method of preparation:
- Break eggs into a bowl, add sugar and salt to it, rub with a whisk.
- Add sour cream and softened butter to the egg mass. Beat the food with a whisk or mixer.
- Mix sifted flour with baking powder.
- Combine the liquid base with the flour, knead the dough.
Give the dough a little rest and start making scones. The dough is suitable for baked pies with a sweet filling, as well as for buns.
Unleavened dough on kefir and sour cream for pastry baked pies
Composition:
- wheat flour - 0.5 kg;
- sour cream - 0, 2 l;
- kefir - 0, 2 l;
- chicken egg - 1 pc .;
- refined vegetable oil - 40 ml;
- salt, sugar - to taste;
- soda - 5 g.
Method of preparation:
- Eggs and dairy products should be removed from the refrigerator in advance so that they can reach room temperature.
- Egg rub with sugar and salt. Add sour cream and soda. Beat with a mixer.
- Pour in half a cup of kefir and oil. Stir until smooth.
- Pour flour into the liquid mixture, stir with a spatula. Filling kefir, achieve optimum density.
- Transfer the dough to a floured work surface. Knead it with your hands.
- When the dough stops sticking to the hands, wrap it in cling film and leave it on the table for half an hour.
Pies made from unleavened dough on sour cream and kefir, cooked in the oven, turn out to be tender, fluffy, and they do not get stale for a long time.
Whatever recipe for unleavened dough for pies you choose, the products you get will be delicious only on the condition that you build and bake them correctly. To prepare the pies, a small piece of dough is separated and rolled into a flat cake, the stuffing is placed in the center, then the edges of the flat cake are raised and well-molded. The patties are placed on a baking tray covered with parchment with “seams” down, smeared with yolk and only then sent to an oven heated to 200 degrees, where they are baked for 15-20 minutes.
