Traditionally, the dough for pies is made on milk, but it can be replaced with water, when you need to make a lean dish, or dairy products, if you want the baking not to stale. Some housewives use ryazhenka as a liquid base for pastry dough. They claim that it gives the products a delicate flavor of baked milk and they remain soft for a long time. Dough on ryazhenka for patties can be put on the yeast or cooked without them. From the yeast dough, the patties are more lush, but fresh is made easier and faster. The choice of recipe depends on the culinary preferences of the culinary specialist and the time he has.
Cooking Features
The dough for pies on ryazhenka is prepared no more difficult than on water, milk or kefir. Knowing the basic rules of kneading dough and executing them, even a beginning hostess will get a good result.
- The taste of baking directly depends on the quality of the flour. Second-grade flour will give the patties a grayish color and an unpleasant taste, so it is best to take the highest or at least first grade. Flour is not a very expensive product, so saving on it does not make much sense.
- Before kneading dough, flour must be sieved. This manipulation is needed not only to rid the product of small litter and insect larvae. Its main goal is to saturate the flour with oxygen. After sifting the flour becomes easier. This flour is easier to combine with other components, preventing the formation of lumps. The dough from it rises well, the pastry is tender and airy.
- Some housewives recommend the use of soured ryazhenka for the dough, then the dough turns out to be a little more lush, but the use of spoiled food for culinary purposes can hardly be called a reasonable solution. If ryazhenka has thoroughly deteriorated, you should not cook anything from it, but if it is only a little acidified, having lost its pleasant taste, it is ideal for dough.
- Also, to obtain the expected result while kneading the dough, it is important not to neglect the recommendations regarding the temperature of the products used. To activate the yeast ryazhenka need to be heated to 30-36 degrees. At lower temperatures, the yeast may not earn. Preheat fermented milk products should be carefully, preferably in a water bath. If they overheat, they can be divided into cottage cheese and whey, becoming unsuitable for preparing dough. For kneading dough on ryazhenka without yeast, it is enough to warm it to room temperature. The safest thing is to just put it out of the fridge an hour before cooking.
Yeast dough for pies on ryazhenka
Composition:
- wheat flour - 0, 65 kg;
- pressed yeast - 30 g;
- water - 50 ml;
- Ryazhenka - 0, 3 l;
- margarine - 100 g;
- chicken egg - 1 pc .;
- sugar - 50 g;
- salt - 5 g.
Method of preparation:
- Heat the bark to about 30-35 degrees. It is advisable to do this in a water bath to prevent the separation of the fermented milk product into cottage cheese and whey.
- Dissolve ryazhenka with warm boiled water. Its temperature should be about the same as the temperature of the fermented milk product.
- Crumble the yeast, kneading them with your hands. Dissolve sugar.
- Stir the food to achieve complete dissolution of the sugar and yeast. Wait a while until the yeast is working. On the activation of yeast will indicate the appearance on the surface Ryazhenka foam cap.
- Melt the margarine, preventing it from boiling. You can stoke margarine in a water bath, in a microwave or just over a very slow fire. If you decide to replace the margarine with butter, the dough will turn out even more delicious.
- Allow the margarine to cool to room temperature.
- Break the egg into a clean container, stir with a whisk, add salt.
- Pour the egg mass and melted margarine to the dough. Stir the liquid ingredients thoroughly.
- Sift flour. Handle it in a handful of liquid and stir. When it becomes difficult to stir the dough with a spoon, transfer it to the floured work surface of the table and finish kneading by hand. The dough should be soft, but not sticky.
- Put the dough in the pan. Cover it with a damp cloth and place in a warm place. Wait until the dough rises. Pull it down and wait for the re-raising. It will take about 2 hours in total.
After re-raising the dough, it is possible to form pies. The dough is suitable for products with both sweet and savory stuffing.
Yeast dough for quick-cooking ryazhenka patties
Composition:
- wheat flour - 0, 8 kg;
- Ryazhenka - 0.5 l;
- chicken eggs - 2 pcs .;
- butter - 100 g;
- sugar - 40 g;
- salt - 5 g;
- high-speed dry yeast - 11 g.
Method of preparation:
- Sift the flour, mix half of it with dry yeast, salt and sugar.
- Heat the ryazhenka, pour it into the flour. Mix the products thoroughly to make a mixture that does not contain flour lumps.
- Cover the bowl with the brew with cling film, leave it warm until the brew is suitable. It will take 20-30 minutes.
- Add the butter and melted, but cooled to room temperature, butter. Beat the products so that the mass has a uniform consistency.
- Enter the remaining flour into the prepared base, knead the dough and leave it warm until it rises. It takes no more than 30 minutes.
Quick yeast dough should be used to make pies immediately after raising it, otherwise it will fall off and begin to sour.
Yeast-free dough for pies on ryazhenka
Composition:
- wheat flour - 0, 4 kg;
- chicken eggs - 2 pcs .;
- Ryazhenka - 0, 2 l;
- sugar - 10 g for unsweetened pies, 40 g for sweet;
- salt - 5 g for unsweetened pies, a large pinch for sweet ones;
- soda - 5 g.
Method of preparation:
- Remove the baked milk and eggs from the fridge in advance so that they are warmed to room temperature by the time the dough is prepared.
- Break eggs into a bowl, add sugar and salt, grind.
- Pour in the ryazhenka there too. Whisk everything with a whisk until smooth.
- Sift flour, mix it with soda.
- Mix the liquid base with the dry mixture, knead the dough.
Cover the dough with a bowl, let it rest for a quarter of an hour and proceed to cooking the pies. You should not wait any longer, since the reaction caused by the contact of soda with the acid contained in ryazhenka may stop, and then the baking will not be lush enough.
The dough for pies on ryazhenka can be made yeast and unleavened. Yeast dough can be put on pressed or dry yeast. Each of these types of flour bases has its own advantages. Regardless of which recipe the dough on ryazhenka was mixed in, it turns out to be tender and has a subtle taste of baked milk.
