Jellied pie refers to one of the simplest types of baking. For him is preparing a liquid dough, resembling sour cream in consistency. Stuffing laid out in the form, just poured them. Sometimes it is placed between the layers of dough, then it becomes a little thicker. After that, it remains to send the form with the billet to an oven preheated to 180–200 degrees, and after 30–40 minutes it is already possible to take a sample. Jellied pie can be cooked in the oven and the slow cooker, it can be sweet and savory. The flour basis for it is prepared on kefir, sour cream or mayonnaise. It is believed that the dough for the jellied pie, mixed in mayonnaise, is more suitable for savory pastries, but in fact it is universal, and some cooks make it a delicious charlotte.
Cooking Features
The process of making the dough for the jellied pie in mayonnaise is not very complex. The hostess, who is just beginning to master the basics of culinary skill, can cope with it. To get the best result, it will be useful to know a few moments.
- The higher the quality of the products used to make the dough, the better the taste of the cake. Mayonnaise is better to use homemade or cooked according to classic recipes, without the addition of starch and other thickeners. Lean and low-calorie mayonnaise sauce should be discarded in favor of more traditional options. Flour is desirable to use the highest, or at least the first grade. From second-rate flour baking turns greyish and almost always has an unpleasant taste.
- Flour before sieving with other ingredients. The purpose of this manipulation is not only to save the product from the larvae of the moth and small litter. The main task is to saturate the flour with oxygen. After sifting, it becomes easy, easily combined with other ingredients without the formation of lumps. The dough, kneaded on it, rises well, baking out of it comes out gentle and airy.
- Stir the ingredients to the extent that the dough does not come across flour lumps. Each hostess has its own secrets, allowing you to do it without applying great effort. Some people prefer to pour the liquid ingredients to dry, others first make a thick dough, then dilute it with liquid ingredients, others enter the flour in small portions and beat the dough with a mixer.
- It is not recommended to introduce all the flour into the dough right away. So there is a risk to make it too thick. If this happens, it is easy to solve the problem - it is enough to dilute the dough with the liquid ingredient that was used to make the dough (kefir, mayonnaise).
The readiness of the filling pie is checked with a toothpick. If, after immersion in the dough, it remains dry, the cake can be taken out of the oven, put on a dish and served to the table.
A simple recipe for the filling of the pie in mayonnaise
Composition:
- mayonnaise - 100-150 ml;
- chicken egg - 3 pcs .;
- wheat flour - 150 g;
- salt, sugar - to taste;
- baking powder for dough - 5 g.
Method of preparation:
- Break eggs into a bowl, add salt and sugar to them. Rub white with a whisk.
- Sift flour, mix it with baking powder.
- Pour dry mix to the egg mass. Stir the products, getting a homogeneous thick dough.
- Add mayonnaise to the dough, stir it. For convenience, you can use a mixer.
The dough on this recipe is quite thick. To make a cake out of it, pour half of the flour base into an oiled mold, then lay out the filling on it and pour the remaining dough. After that, the cake can be baked at 180-200 degrees to dry torches.
Pastry dough for sour cream and mayonnaise
Composition:
- wheat flour - 100 g;
- chicken egg - 3 pcs .;
- sour cream - 100 ml;
- mayonnaise - 100 ml;
- butter - 20 g;
- baking powder for dough - 5 g;
- salt - 2-3 g.
Method of preparation:
- Break eggs into a bowl, add salt. Shake well with a whisk or fork.
- Add sour cream and mayonnaise. Beat the food together using a whisk or mixer. The composition should be completely homogeneous.
- Melt the butter. This can be done in the microwave, on a water bath or on very low heat. Temporarily set aside the oil to cool it.
- Sift flour, combine it with a liquid base. Stir the dough until the flour lumps are no longer in it.
- Add baking powder, mix again.
- Lastly add butter, stir the dough again.
It remains to put the prepared stuffing into the form, pour it with mayonnaise-cream dough and send it to the preheated oven. In 30-40 minutes, the jellied pie will be ready.
Dough for jellied pie on kefir and mayonnaise
Composition:
- wheat flour - 150 g;
- kefir - 0, 25 l;
- mayonnaise - 125 ml;
- chicken egg - 1 pc .;
- salt - a pinch;
- soda - 2-3 g;
- sugar - a pinch;
- refined vegetable oil - 20 ml.
Method of preparation:
- Combine an egg, salt, sugar and mayonnaise in a deep bowl. Beat them with a whisk or mixer to get a smooth paste.
- Pour the previously sifted flour into a bowl. Stir the ingredients, getting a smooth dough, which does not come across flour lumps.
- Kefir slightly heat up. This should be done carefully, preferably in a water bath, since when strongly heated, the fermented milk product can be divided into curd and whey, becoming unsuitable for preparing dough.
- Add soda to kefir, mix and immediately pour the fermented milk product into a bowl with dough.
- Mix food well.
- Pour the butter into the batter, stir it again and use the dough as intended.
If you are preparing the dough for making a sweet cake, you can increase the amount of sugar in the recipe, focusing on your own taste.
The mayonnaise dough allows you to make a delicious and lush jellied pie. It is believed that it is more suitable for savory pastries, but sweet cakes from it are successful.
