From the point of view of professional cooking, the use of mayonnaise in any heat treatment of dishes is unacceptable, since mayonnaise is a sauce for cold dishes. The French cook, who invented mayonnaise, on the orders of Richelieu, instead of an omelet, probably would have eaten his cap, jealous of the ingenuity of the Russian housewives.
Who has the idea to bake a cold sauce and add it to any hot dish, unfortunately, is unknown, but it can be said with great certainty that this use of mayonnaise is a feature of Russian cuisine. After all, it was our ancestors who invented to wrap up all the remnants of food in the dough and bake them in the oven the next morning. This discovery of cakes, most likely, appeared due to the lack of refrigerators in those immemorial times and housewarming of Slavic women, and also because it was considered a sin to throw out food. Even with the advent of refrigerators in modern housewives, homeliness and ingenuity are preserved in the genes - now everything that lies in the refrigerator gets into the pies so that good is not lost.
After all, mayonnaise with any food, in a cold or hot dish, is delicious.
Egg and mayonnaise pie - basic technological principles
Let's see from the point of view of science, how mayonnaise in pies “works”. It consists of protein and vegetable oil, and what dough consists of? The myth that mayonnaise can be used only for cold dishes is also destroyed: the dough can also be made from cold sauce, reducing, if necessary, the total number of eggs and butter, or completely replacing these products with mayonnaise.
The same ingredient surprisingly softens, gives juiciness and tenderness to the pie filling. But if you think well and remember that mayonnaise contains lemon juice or, at least, vinegar, then there is nothing surprising: the acid softens the food, is a marinade and flavoring at the same time, interacting with soda, gives pomp to the dough. Finally, mustard is contained in mayonnaise and contains endorphins - the “hormones of happiness”. Add nothing more! Cooking mayonnaise pies and mayonnaise - and that's it!
1. Yeast straight dough for semi-open pie with egg and mayonnaise
Milk 250 ml
Instant yeast 11 g
Eggs, canteen 3 pcs.
Salt 12 g
Flour 600 g
Boiled eggs, 5 pcs.
Butter 100 g
Boiled rice 250 g
Pour warm milk into a deep container (22-25 ° C). Add sugar and a bag of dry yeast. Sift the flour, and add part of it to the milk: it should make a dough, like on pancakes. Cover the dishes with dough and place them closer to the heat, wait until small bubbles appear on the surface. Meanwhile, beat the margarine to a fluffy consistency, adding two eggs in turn. Lay the third raw egg aside to lubricate the surface of the product.
Combine the liquid parts of the dough, gradually add the remaining flour to them, knead the dough to medium density. Divide it into two parts, roll it into a ball, and then form two circles of larger and smaller diameter. Place a large circle in the prepared, greased, form, so that the edges of the dough hang slightly over the side. On the surface of the second circle, make cross-cut notches using kitchen scissors.
Chop eggs for the filling. Fry the onions, cut into small cubes, until rosy color, with the addition of butter. Combine cooked rice with fried onions and chopped eggs. Season profusely with mayonnaise, add spices. Onions in the filling can be replaced with green or leek, which you can not fry.
Put the stuffing on the bottom layer of dough. Cover with a second layer. Pinch the edges around the circumference. Turn on and heat the oven to 180 ° C. Lift the cake with a beaten egg and bake until tender. After smearing the egg again, hold for five minutes in a hot oven. For shine, additionally coat the surface with butter. Put the cake on a wooden surface, cover with a towel for a few minutes.
2. Unleavened open pie with egg and mayonnaise
Kefir 180 ml
Eggs: 2 pcs. - for the test; 1 PC. - For filling
Soda 15 g
Sugar 50 g
Flour 350-400 g
Chicken liver 300 g
Cheese, hard 200 g
Beat the kefir with the eggs, add a little salt, sugar and soda. Sift flour, combine with a liquid mixture. Cover the dough with a napkin for 2-3 hours so that it is ripe. Punch cleaned and raw liver with a blender, add raw semolina, one raw egg, a couple of spoons of mayonnaise, finely chopped leeks and pepper to puree. Salt it.
Make a layer of any shape from dough, put it on a baking sheet or another baking dish, with a high rim. Put the peas into the baking bag and place them on the dough. Bake the cake mix, at medium temperature, until tender. Remove the load, pour out the raw filling, and return the cake to the oven. When the filling thickens, grease its surface with mayonnaise and sprinkle with grated cheese. Brown the cake and serve hot.
3. Layer cake with egg and mayonnaise
Flour 500 g
Sour cream, homemade 120 g
Baking Powder 20 g
Boiled eggs 10 pcs.
Sift flour on the table, add salt and baking powder. Stir. Well cooled hard margarine chop in flour mixture, until a homogeneous, oily crumb is formed. Collect it in a bowl, add fat sour cream and knead the dough. Cool it down.
Prepare the filling for the pie: chop the finely boiled eggs, onions and dill. Salt and add pepper. Place the bowl on the table. Pour mayonnaise into a separate container. Prepare a brush to lubricate the dough with.
Roll out the dough with a thick rolling pin, giving it a square shape. The seam must be very thin. Grease it with mayonnaise, sprinkle with filling. Slightly press down the stuffing so that it does not crumble, roll the dough in half, roll thin again, grease the surface with mayonnaise and lay out the layer of the filling. Repeat the operation until the filling is over. If the dough heats up during the rolling process and begins to separate the fat, put it in the fridge, and then continue rolling it again. Bake the finished cake, placing in the oven, preheated to 180 ° C.
If done correctly, you get a very gentle and beautiful puff. Cut the cake and serve with sour cream.
4. Pie with egg and cottage cheese mayonnaise
Cottage cheese, fat 400 g
Butter 100 g
Flour premium 550-600 g
Egg, raw 1 pc.
Soda 25 g
Carrots, in Korean 300 g
Eggs 5 pcs.
Walnuts, 100 g
Rub the curd with butter through a sieve, add the egg, mix. Pour the flour mixture into the curd mass, knead the soft dough, roll it on a rectangular napkin, forming a layer, not more than one centimeter thick. Cover the layer with cooked stuffing and roll up the roll. Transfer it to a baking sheet and bake in the oven for 35-40 minutes.
For the filling, combine Korean carrots with chopped boiled eggs, nuts and mayonnaise. Add pepper and garlic to taste.
Cut the finished cake, serve hot with sour cream sauce.
5. Pancake cake with egg and mayonnaise
Flour 0.5 kg
Eggs 3 pcs.
Water 100 ml
Vegetable oil 90 ml
Yeast dough 300 g
Smoked ham (or any sausage products) 500 g
Onions, browned 300 g
Fried mushrooms 250 g
From eggs, mayonnaise and flour, prepare the dough, as on thin pancakes. Adjust the consistency with water, add butter so that pancakes do not stick to the pan, fry thin pancakes.
Cut the sausage into cubes, fry with onions and mushrooms. Adjust the taste of the filling. Grease the pan with grease. Spread pancakes, pouring each layer of stuffing. Yeast dough roll out in a circle so as to cover them with pancake cake. Brush with beaten egg and butter. Bake until golden brown.
6. Potato pie with egg and mayonnaise
Fried fish fillet
Boil the potatoes, rub, through a sieve, salt. In the mashed potatoes add eggs and flour, mix the dough, let it stand, so that it becomes viscosity.
Fry the fish fillet. It is advisable for the filling to choose sea fatty fish. In the same pan, where the fish was fried, fry a large amount of chopped onion, adding a little butter. Remove the skin from the fish, mash the flesh with a fork, add fried onions, finely chopped eggs, spices and mayonnaise. Add your favorite greens to the filling. Stir.
Grease a deep mold and sprinkle with flour. Divide dough into two parts. Spread one half on the bottom of the prepared form, put on top of it the prepared fish filling. Cover the fish with the second part of the potato dough. Grease the surface of the cake with a mixture of beaten egg and butter. Bake at medium temperature until smooth golden brown. This cake is convenient to bake in a detachable form. Very tasty dish, if served with sour cream sauce with dill, or creamy sauce with lemon.
Egg and Mayonnaise Pie - Tips and Tricks
Prepare the yeast cake dough with grease on top. The oil film prevents the formation of a dry crust and accelerates the rise, as it protects the surface from outside air, and the dough does not deflate, and does not allow the carbon dioxide formed as a result of fermentation inside the dough to exit quickly.
Add sugar to dough for unsweetened cake. In addition, it will improve the taste of the filling, thanks to the contrast, sugar improves the appearance of baking, forms a beautiful golden crust.
After taking the cake out of the oven, put it on a wooden surface or on a wire rack. Cooling down in shape, the cake becomes wet below.
Excessive amount of soda in unleavened dough leaves an unpleasant aftertaste in the finished products, the dough becomes grayish. In order not to spoil the taste of the pies, it is better to not get enough soda, and let the dough stand longer.
If you add soda to the dough, then mix it with flour and other dry ingredients. You do not need to quench the dough with vinegar or lemon juice in the spoon: the reaction takes place in the spoon immediately, and as a result, the carbon dioxide required to lift the dough is released before it has time to get into it.
If you use soda to make dough, then add kefir, sour cream, or other dairy products to it. In this case, the dough will not have an unpleasant soda flavor.