Yeast dough for pies

Pies are among the most popular baked goods. They can bake and fry, do with different fillings. The taste of pies depends not only on the filling. An equally important role is played by their flour basis. Usually, the dough for them is put on yeast. Its preparation is considered difficult and long, but the result justifies the effort: baking turns out lush and tasty. Yeast dough for patties can be kneaded in water, milk, kefir, with the addition of eggs, sour cream, mayonnaise. The choice of recipe depends on the preferences of the culinary specialist and the products at his disposal.

Cooking Features

The technology of making yeast dough for pies has many subtleties, without the knowledge of which it is impossible to get the expected result. Considering when mixing the dough all the nuances, even the hostess who has no culinary experience will cope with the task.

Low-grade flour gives baking a gray tint and an unpleasant aftertaste. From it pies never turn out lush, even if made from yeast dough. On flour for pastry dough is better not to save, but to purchase a product of the highest grade.
Flour must be sieved before use. This is done not only in order to rid the product of small litter and insect larvae. The main purpose of this manipulation is to saturate the flour with oxygen. After sifting, it becomes light and loose. This flour is easier to mix with other products, preventing the formation of lumps. The dough from sifted flour rises better, baking from it turns out gentle and airy.
Yeast patty dough can be rich and ordinary. From the pastry dough baking turns out more delicious, but to prepare such a dough has to sponge method. The dough, in which a little baking (butter, margarine, eggs), you can make straight way.
If brewing can be discarded, then ferment is almost always done. For this, the yeast is dissolved in a warm liquid with sugar. The optimal temperature for yeast activation is 35 degrees. If the liquid turns out to be hotter than 40 degrees, the yeast can be boiled. In a cold environment, they simply refuse to work.
Wanting to speed up the process as much as possible, they use fast-acting dry yeast. When using them, even their activation is considered optional. However, the liquid for making dough of them still need warm.
The dough will not rise if the room is cool or drafts are walking along it. It is also impossible to rearrange the container with the dough from place to place. Experienced bakers claim that the yeast dough can even react to the chef's mood.
Yeast dough for pies, kneaded on living cultures, is usually used after its second uplift. While it fits, it is crushed 1-2 times to release gas bubbles accumulating inside. Dough delivered on dry yeast can be used after the first raising.

You can fry the patties made from yeast dough right away, but they start baking only after 15-20 minutes. This time is needed for proofing products. Before you send the pies to the oven, they are smeared with yolk, only then they will come out rosy.

Classic yeast dough for pies on milk

Composition:

wheat flour - 0, 6 kg;
milk - 0, 2 l;
pressed yeast - 25 g;
sugar - 40 g for unsweetened pies, 80 g - for sweet;
chicken eggs - 3 pcs .;
salt - 3 g;
butter - 100 g.

Preparation Method:

Heat the milk to about 35 degrees, crumble the yeast into it, add a spoonful of sugar. Stir to dissolve sugar and yeast. Wait 10-15 minutes until a frothy cap appears on the surface of the milk.
Add salt, remaining sugar to the starter.
Sift flour. Handful of flour to the sourdough and stirring, get a mass, in density resembling village sour cream.
Cover the container with the film, leave it in a warm place.
When the dough rises, proceed to the next stage of dough preparation.
Cut butter into pieces and melt over low heat, not allowing it to boil. Some housewives melt butter in a water bath or in a microwave.
Allow the oil to cool to just above room temperature. Pour it into the brew.
Break eggs into a bowl, shake with a whisk or fork, send to other products.
Mix the dough well.
Add the remaining flour, mix the products.
Put the dough on a floured work surface of the table, knead the soft, but keeping the shape and not sticking to the hands of the dough.
Put the dough in the pan. Wait 1, 5-2 hours, until it increases 2-2, 5 times. During this time, the dough should be kneaded 1-2 times.

Pies made from the recipe prepared according to this recipe are lush and tasty. You can choose any one for them.

Fast yeast dough for patties on water

Composition:

wheat flour - 0, 4 kg;
water - 0, 2 l;
chicken egg - 1 pc .;
dry high-speed yeast - 5 g;
sugar - 20-30 g;
salt - a pinch.

Preparation Method:

Boil water, let it cool to about 35 degrees.
Break an egg into a bowl, pour the prepared water to it, add salt.
Beat the products with a whisk, turning them into a homogeneous liquid.
Mix sifted flour with sugar and dry yeast.
Combine the liquid mixture with the dry, knead the dough.
Put the dough in the pan, cover it with a cloth and wait until the dough doubles in volume. It will happen no later than half an hour.

Break pastry and proceed to the formation of pies. High-speed yeast dough not only rises in record time, but also deteriorates quickly. Cooking pies out of it should be immediately after it fits.