Gourmets say: yeast dough pies, especially sweet ones, are much tastier than fresh ones. But even realizing this fact, many housewives do baking exclusively from a non-sour flour base. This is due to the fact that the preparation of yeast dough requires a lot of time, and the decision to please your relatives with cakes often appears spontaneously. In addition, modern housewives do not have the opportunity to spend a few hours on their baking. They come to the rescue of modern chemical food industry. Already since the 70s of the last century, yeast has been produced, capable of raising dough in just half an hour, even earlier. Quick dough for dry yeast pies is the dream of many housewives, which, thanks to the development of science, has long become a reality.
Cooking Features
The technology of making quick dough on dry yeast is different from the traditional one. To avoid mistakes and get the expected result, you need to know and take into account the peculiarities of this process.
- You need to start by selecting products. Pressed, dry active and instant yeast are available. Pressed are live mushrooms, which, feeding on glucose (sugar), forms carbon dioxide, the bubbles of which raise the dough. Dry active yeast appeared in the middle of the last century. This is dried live yeast. They act the same way: 1 g of dry yeast replaces 3 g of pressed. They also need to be activated in a warm liquid. Dry yeasts do not have such a pronounced peculiar smell and allow you to add them to the dough in a slightly larger amount than is required to speed up the dough. However, this process can be accelerated slightly. Dry instant yeast is made from other yeast cultures and according to another technology, stored exclusively in vacuum packaging. They are able to raise the dough several times faster than normal. For the preparation of quick dough for pies they use them.
- Instant dry yeast does not need to be activated, to speed up the process of kneading dough, you can do without making sourdough by immediately mixing the yeast with flour.
- The instant yeast after opening the package should be used as quickly as possible, since they lose their activity literally by day and by hour. Experts do not recommend storing them for more than 1-2 days.
- Usually 10 g of instant yeast is added to 1 kg of flour, but for preparing a quick dough, their dosage is usually increased 1, 5 or even 2 times.
- Flour quality also matters. The higher its grade, the tastier and more magnificent it will turn out baking.
- Flour must be sieved before use. This is done not only to get rid of its small litter and flour moth. The main task is to saturate the product with oxygen. After sifting the flour becomes lighter and friable, it combines better with other components without the formation of lumps. Baking out of it goes more air.
- Yeast dough, even put on instant yeast, does not tolerate cold and drafts. Products for him, too, do not use cold.
- Dough for instant yeast rises quickly and just as quickly falls off. Therefore, immediately after raising it, you should not waste time, but you need to immediately start forming and baking pies. Therefore, the filling for them is better to prepare in advance.
To taste, dry yeast dough patties are no worse than live ones, and they smell even more appetizing.
Fast dough for pies on water and dry yeast
Composition:
- wheat flour - 0, 35 kg;
- dry high-speed yeast - 5 g;
- sugar - 20 g;
- salt - 5 g;
- warm water - 0, 25 l;
- refined vegetable oil - 50 ml.
Method of preparation:
- Sift flour. Mix two cups of flour with yeast, sugar and salt.
- Water mixed with vegetable oil, preheated to 35-40 degrees.
- In the heap of dry mix, make a hole and pour water into it.
- Stir the dough with a spatula or spoon. At the first stage, you can also use a mixer by installing a special nozzle on it, intended for kneading dough.
- Transfer the dough to a floured table surface. Knead it with hands, if necessary, add a little more flour. The dough should be soft, but well-preserving the shape and not sticking to the hands.
- Put the dough in the pan, cover with a towel and place in a warm place.
- Wait 20-30 minutes. During this time, the volume of the test will double.
Puddle the dough and immediately start making pies from it. It is suitable for fasting and lean baking. Pies made from it can be made with sweet or savory stuffing.
Quick Dough for Dry Yeast and Milk Pies
Composition:
- wheat flour - 0, 6-0, 7 kg;
- milk - 0, 3 l;
- chicken egg - 2 pcs .;
- refined vegetable oil - 50 g;
- dry high-speed yeast - 10-11 g;
- salt - 5 g;
- sugar - 40 g.
Method of preparation:
- Mix the yeast with sifted flour, sugar and salt.
- Break eggs into a bowl. Shake them with a fork or whisk.
- Lightly heat the milk, beat it together with the eggs.
- Add butter to the milk-egg mixture, mix.
- Combine the dry mixture with the liquid and knead the dough. First, you can stir the products with a mixer equipped with a special nozzle, then the process must be completed manually.
- Place the dough in a warm corner and wait 20-30 minutes for it to rise.
After increasing the dough volume by 2 times, it should be immediately crushed and used for its intended purpose.
Quick dough for patties on kefir with dry yeast
Composition:
- wheat flour - 0.5 kg;
- high-speed dry yeast - 5-7 g;
- sugar - 10-15 g;
- salt - 5 g;
- kefir - 0, 25 l;
- refined vegetable oil - 60 ml.
Method of preparation:
- Remove the kefir from the refrigerator in advance so that by the time the dough is prepared its temperature is not lower than room temperature.
- Pour the kefir in a bowl, add oil to it, mix.
- In a separate container, mix the sifted flour, yeast, salt and sugar.
- Pour the kefir into the dry mixture, knead the dough.
- Leave the dough to rise. In 2 times it will increase in 20-30 minutes.
It remains to knead the dough and start forming pies from it.
The quick pastry dough made on dry yeast can be frozen. After the first lift, he is pounded, put in a bag and sent to the freezer. Defrost it before use.
