Prudent housewives are in no hurry to pour cabbage, cucumber or tomato pickle after the vegetables from the canned food cannabis are eaten. This modest product can be the basis for cooking various dishes: soups, sauces and even baking. The dough on the brine is often made for lenten pies and cookies, but it is also suitable for skorimnyh pancakes, fritters and pies, only recipes will have to use different ones. The dough kneaded on the brine is considered not capricious, and baking out of it is possible even for beginners.
Cooking Features
Brine contains acid, salt, and sometimes sugar. This makes it the ideal liquid base for preparing dough for different types of baking. Experienced chefs say that this dough rises very well.
There are several recipes for it. It can be yeast and bland, mixed with or without the addition of eggs, liquid and cool. The technology of dough can also be different. In order to avoid mistakes and get the expected result, you must follow the recipe, as well as consider the following features.
- Some housewives use marinade instead of brine. This is possible, but it gives the products a more pronounced brine flavor, as it usually contains more spices, vinegar and other ingredients. In addition, the presence of sugar in the marinade makes it difficult to determine the amount of sugar to add to the dough.
- When using brine as a liquid base for dough, there is no need to add salt to the dough. If the brine contains sugar or marinade, sugar from the recipe can also be eliminated or reduced.
- Brine and marinade are acidic products, therefore, if soda is added to the dough, it is not necessary to quench it with vinegar.
- The taste of the products depends on the quality of the flour: second-rate flour gives the baking a gray tint and a specific flavor. It is better to spend a little more money and buy flour of the highest, or at least the first grade.
- Flour must be sifted before adding to the dough, the purpose of this is not only to clean the small litter and insect larvae, the saturation of flour with oxygen is very important here. After sifting, it becomes easy, it is easier to combine it with other components, preventing the formation of lumps. The dough on such flour rises better, baking is more tender and airy.
- Most often for preparation of the test brine is required to be heated. Sometimes it is enough to warm it to room temperature, for which it is exposed from the refrigerator in advance. In some cases, the brine is heated to 30-40 degrees. Ignore these recommendations can not, it can negatively affect the result.
Many housewives are concerned about the question, there is a smell of brine in the finished baking. There is no single answer to this question. If the pickle was not too fragrant, and you do not have the smell of the perfumer, you will not feel the pickled notes in the finished baking. But sometimes the smell of brine from the finished products comes. If this confuses you, do not use kneaded dough on the brine to make sweet pastries.
Yeast dough for brine pies
Composition:
- brine - 0, 25 l;
- pressed yeast - 25 g;
- wheat flour - 0, 5 kg;
- refined vegetable oil - 60 ml;
- sugar - 10-30 g.
Method of preparation:
- Heat the brine to 30-40 degrees. This temperature is optimal for yeast activation. Hot liquid will kill them, in a cold environment they will refuse to work.
- Pour the pickle in a bowl, add sugar to it. If you use a sweet marinade, sugar is enough to put 10 g, if you are preparing the dough on savory brine, put 20-30 g of sugar.
- Crumble the yeast in a warm pickle. Stir.
- Wait about 10 minutes until yeast is working. This will indicate the appearance on the surface of the foam cap.
- Sift flour. Enter half of it into the pickle, stir to make a smooth, dough-free lumpy dough.
- Pour in the oil, stir.
- Pour the remaining flour and knead the soft, but not sticky dough.
- Put the dough in a large saucepan, put it in a warm place, covered with a wet towel. Wait for the dough to double. Pull it down.
Wait until the dough is raised again and use it to make baked or fried pies.
Fresh dough for brine pies
Composition:
- wheat flour - 0, 4 kg;
- brine - 0, 2 l;
- refined vegetable oil - 40 ml;
- soda - 4 g;
- sugar (only for unsweetened brine) - 5-10 g.
Method of preparation:
- Mix sifted flour with soda and sugar. Make a recess in the center of the flour heap.
- Lightly heat the brine and mix it with vegetable oil.
- Pour the cooked mixture into the hole in the flour. Stir the products with a spatula.
- Complete the dough with your hands.
This dough is ready to use immediately after kneading. It is best suited for fried pies.
Brine pie dough
Composition:
- wheat flour - 0, 4 kg;
- brine - 0, 25 l;
- chicken eggs - 3 pcs .;
- refined vegetable oil - 20 ml;
- sugar - 150 g;
- baking powder for dough - 10 g;
- ground cinnamon or orange peel - 10 g.
Method of preparation:
- Sift flour, mix with baking powder. Add ground zest or cinnamon to give the cake a more pleasant flavor. Stir.
- Break into a clean egg bowl. Add sugar to them. Spread food with a whisk.
- Pour the pickle into the egg bowl. Beat the products until a homogeneous composition.
- Add the dry ingredient mixture to the liquid base. Mix thoroughly.
- Lastly add butter, stir the dough again.
It remains to put the dough in a greased form and put it in the oven. After 35-45 minutes, the sweet cake will be ready. In the dough, you can add raisins and other dried fruits, pieces of fresh fruit. Then the cake will come out even more delicious.
Brine pastry for pancakes
Composition:
- wheat flour - 150 g;
- chicken eggs - 3 pcs .;
- brine - 0, 3 l;
- sugar - 60 g;
- baking powder for dough - 5 g;
- refined vegetable oil - 80 ml.
Method of preparation:
- Sift flour, mix with baking powder.
- Combine the eggs with sugar, whisk together. Pour half a glass of brine. Stir.
- Pour flour into the liquid mixture. Stir the dough to make it uniform, without lumps.
- Pour the remaining brine, stir until smooth.
- Pour in the oil. Mix the dough well and start baking pancakes.
If you want to make unsweetened pancakes, the amount of sugar in the composition should be reduced to 5-10 g or completely excluded from the recipe.
Brine dough for fritters
Composition:
- flour - 0, 3 kg;
- brine - 120-180 ml;
- sugar - 150 g;
- chicken eggs - 3 pcs .;
- baking powder for dough - 10 g.
Method of preparation:
- Beat eggs with sugar and half a cup of brine.
- Mix sifted flour with baking powder. Pour it into the liquid mixture. Stir the dough thoroughly.
- If necessary, spread the dough with a small amount of brine.
Fritters on brine are magnificent. If you serve them with jam or sauce, the smell of pickle in them will be almost unnoticeable.
Pies and pies, pancakes and pancakes, other products can be made from brine dough. Baking out of it turns out lush and tender. The smell of pickle is easy to disguise by adding citrus fruits or cinnamon zest to the dough. If you are preparing patties or a cake with unsweetened filling, it makes no sense to hide the brine smell, it will give the products a unique and relevant savor.
