Brine pastry dough

Pastry dough can be kneaded on water, milk, dairy products, but many housewives occasionally make it on brine. Firstly, it is economical, as it allows you not to pour the liquid out from under the cabbage, cucumbers or tomatoes, but to make it a tasty dish. Secondly, products from brine dough have a unique taste. Thirdly, such baking can be eaten as fasting, as there is no need to use eggs, butter, or other meager products for kneading dough. If you have never made dough on brine for pies, it is worth a try. The unusual spicy taste of such baking has won the hearts of many gourmets.

Cooking Features

Pie dough on brine is kneaded easily and usually includes a minimum of ingredients. But this does not mean that products from it are mediocre. On the contrary, they come out lush, and the spicy taste, characteristic of brine, does not spoil them, but makes them even more attractive to taste. Knowing a few moments will prevent mistakes and get the expected result.

It is not worth saving on flour for pie dough. From second-rate flour, pastries turn out to be gray, it has a specific flavor, which even the spices and spices that make up the brine cannot kill.
Flour must be sieved before kneading any kind of dough. The main goal of this manipulation is not 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 light, it can be easily combined with other components, not allowing the formation of lumps. The dough on such flour rises well, baking from it turns out tender and airy.
The brine is used at room temperature or slightly warmer for making pastry dough. If the dough is kneaded with yeast, the liquid is heated to 35-40 degrees. At this temperature, the yeast is activated best. In a cold environment, they will refuse to work, hot liquid will kill them.
A pickle can be replaced with a marinade, but it should be noted that it contains more acid and sugar, while vinegar or sugar is usually not used to make brine. The acidic taste of brine gives lactic acid, which is formed naturally.
To make the pie dough lush without yeast, baking powder is added to it. It is often replaced with soda, extinguished with vinegar. However, when used as a liquid base for the brine test, it is not necessary to quench the soda, as it already contains quite a lot of acid.
There will also be no need to salt the dough on the brine, since this product already contains a significant amount of salt.

There are several recipes for brine patty dough; each option is good in its own way. The choice depends on the time reserve at the cook, and also on whether he is going to bake pies in the oven or plans to fry them.

Yeast dough in brine for pies

Composition:

wheat flour of the highest grade - 1 kg;
brine - 0, 45 l;
pressed yeast - 50 g;
refined vegetable oil - 150 ml;
sugar - 20 g.

Method of preparation:

Brine strain. Heat it to about 35 degrees, pour it into a large bowl.
Crumble compressed yeast into a pickle. They can be replaced by dry, they will need 15-17 g.
Pour sugar into a bowl with pickle. If you decide to replace the pickle with marinade, sugar is not required.
Stir the brine to dissolve the yeast.
Wait 10-15 minutes. During this time, the yeast must be activated. The fact that they began to work will be indicated by the appearance of a foam cap on the surface.
Pour the vegetable oil into the sourdough bowl. Whisk the products with a whisk to make the consistency smooth.
Sift flour. In several steps, enter it into a liquid base. After adding each new portion of flour dough must be stirred until homogeneous, so that it does not have flour lumps.
When stirring the dough with a spoon or spatula will be hard, put it on a tabletop surface dusted with flour. Complete the kneading process with your hands.
Form a clump of dough and put it in a saucepan. Cover it with a towel or wrap a film. If you use a film, you need to make small holes in it with a toothpick (the dough must be able to “breathe”).
Put the pan with the dough in a warm place and wait until its volume has doubled.
Puddle the dough and leave it warm for re-raising.

After the dough rises a second time, it needs to be kneaded again, and you can proceed to the formation of pies. You can fry them in a frying pan or bake in the oven. Most often, the yeast dough is kneaded for baked pies.

Unleavened dough on brine for baked pies

Composition:

wheat flour - 0, 8 kg;
brine or marinade - 0, 4 l;
refined vegetable oil - 80 ml;
sugar - 5-20 g for savory pies, 40-60 g for sweet ones;
soda - 5-10 g (for marinade more than for brine).

Method of preparation:

Marinade slightly warm, pour in a bowl.
Add sugar and soda to it, mix well.
Pour in vegetable oil, whisk with a whisk so that the liquid mass becomes homogeneous.
In portions, enter the pre-sifted flour.
Knead the dough with your hands. It is necessary to knead for a long time so that the gluten contained in the flour is released - this will make the dough more malleable.

Unleavened dough, kneaded in brine, can be used to make pies immediately. Do not forget to cover the pies with yolk or tea leaves so that they turn out to be rosy. This is especially important for savory pies: the more sugar in the dough, the better the products will brown.

Fresh dough on brine for fried pies

Composition:

wheat flour - 0, 4 kg;
brine - 0, 25 l;
refined vegetable oil - 20 ml;
sugar - 5-20 g (to taste);
soda - 5 g.

Method of preparation:

Mix the brine with sugar and soda.
Add butter, whisk together the products.
Enter the sifted flour.
Knead soft, but not sticky dough.

The dough for fried pies is made softer than for baked ones. But if you think that it turns out too liquid, add a little more flour than indicated in the recipe.

The dough on the brine for pies can be made with or without yeast. It turns out delicious and fried, and baked goods. It costs such a dough cheap. Pies made from dough on brine are more often made with unsweetened lean filling, but berries, fruit, jam, as well as meat filler are also possible.