Pies are among the most popular types of baking. They are made sweet and snack, fried or baked. Their taste depends not only on the filling and method of preparation, but also on the dough. It can be yeast or yeast-free, mixed with milk or water. The dough for pies on the water turns out to be the most economical and less high-calorie than that made on milk or kefir. Pies made from it are almost the same as from dough on dairy products, but they can be eaten during fasting.
Cooking Features
The complexity of making pastry dough depends on the specific recipe, but any option will be on the shoulder even for a novice hostess if she knows and takes into account a few points.
- The taste of dough directly depends on the quality of the ingredients used to make it. When the dough is kneaded in water, the quality of the flour becomes especially important. Do not use second-grade flour for pastry dough.
- Flour must be sifted before kneading. This is done not only in order to rid it of insects and small litter. The main goal is to saturate the flour with oxygen. After sifting, the flour becomes loose and mixes more easily with other components, without forming lumps. Baking out of it turns out more lush.
- For patties, yeast dough is most often made. For its preparation, the water is heated to 30-40 degrees. It is this temperature that is considered best for yeast activation. In cold water, yeast will not earn, hot will kill them.
- Dry yeast “raises” the dough faster than pressed. The presence of dough in the dough slows its rise. When they want to get ready-to-use yeast dough for pies as quickly as possible, use dry yeast and knead the dough on water without adding butter, and sometimes even eggs.
- Yeast dough does not like drafts and cold temperatures. Argued that it is afraid of even noise. Putting the dough on the lees, you need to try not to disturb him.
- The yeast-free patty dough kneaded on water is almost universal. It can be used to make pizza and some other types of baking. Its advantage is the ease of preparation.
- The yeast-free dough is prepared quickly, but it is not recommended to use it immediately after cooking. He is allowed to lie down for half an hour, protected from polyethylene by weathering or simply covered with a warm bowl. During this time, the gluten contained in the flour has time to swell, due to which the dough becomes more malleable.
Pies can be fried or baked in the oven. If they are baked, they are smeared with yolk or tea before being placed in the oven, so that after cooking they look rosy.
Yeast dough for pies on water
Composition:
- wheat flour - 0, 45 kg;
- water - 0, 25 l;
- pressed yeast - 15 g;
- sugar - 15 g;
- salt - a large shchipot;
- refined vegetable oil - 40 ml.
Preparation Method:
- Mash the yeast, put it in a bowl.
- Water boil and cool to a temperature of 30-40 degrees.
- Fill it with yeast, mix well.
- Pour salt and sugar to the yeast, stir until the crystals dissolve.
- Wait until a foam cap forms on the surface of the water. It indicates that yeast is activated.
- Add butter to the starter, mix.
- Sift flour. Pour it in large portions to the liquid mixture until the dough reaches the optimum density. You can start kneading dough with a spatula or spoon, a mixer with screw nozzles.
- Form a ball of dough. Put it in a large, but not wide pan. Cover with a damp towel and clean in a warm place.
- After 1-1.5 hours, the dough will increase in volume by about 2-2.5 times. Punch him, wait for re-raising.
After the dough rises a second time, you can start making cakes from it. The above version of the patty dough is lean, but you can make pies out of it not only in the post.
Yeast dough on water for fried pies
Composition:
- wheat flour - 0.5 kg;
- water - 0, 25 l;
- chicken egg - 1 pc .;
- dry yeast - 5 g;
- salt - 2 g;
- sugar - 40 g;
- refined vegetable oil - 40 ml.
Preparation Method:
- Salt, yeast and sugar pour in a bowl. Fill them with warm water. Stir.
- In a separate bowl, break an egg, shake it with a fork.
- When the sourdough is covered with a froth, which indicates that the yeast has worked, add an egg and butter to it. Whisk with a whisk so that the liquid mass becomes homogeneous.
- Sift flour. Portions adding it to the liquid mixture and stirring, knead a dense dough. In the first stages, you can use a spatula, spoon or even a mixer with a special nozzle, but you need to finish kneading the dough with your hands.
- Wait until the dough rises, after which you can start making pies out of it, even without waiting for a second rise.
Pies made from this dough are fluffy, bubbly inside and really tasty. They can be baked in the oven and roasted in a pan.
Fresh dough for pies on the water
Composition:
- wheat flour - 0.5 kg;
- water - 0, 25 l;
- chicken egg - 1 pc .;
- salt - a large shchip.
Preparation Method:
- Sift the flour into a bowl, make a well in the flour mound.
- Heat the water to about 50-60 degrees, mix with salt.
- Pour water into the cavity in the flour. Stir the dough with a spatula.
- Make a hole in the dough, break an egg into it. Knead the dough. When it becomes difficult to stir with a spatula, transfer it to a floured board and complete the kneading process for the dough by hand.
- Make a bun from the dough, place it in a plastic bag, wait half an hour and start making cakes.
Fresh dough on the water can be made and lean, then the egg must be replaced with 1-2 tablespoons of vegetable oil.
Pies made from dough, kneaded on water, are almost as tasty as cooked with milk, but they are a little less calories and cost a little cheaper. The main advantage of most of the pastry dough options on the water is the ability to make pastry from it in the post.
