How to cook dough for pies with dry yeast? How to make fried cakes on yeast?

The head goes around from an abundance of recipes, telling about how to make pies on yeast. In the oven, in a frying pan, the dough and fast, savory, fresh ... In this regard, the preparation of the filling and the formation of pies themselves is already a matter of tenth. Many novice cooks, after reading the warnings, exceptions to the rules and other things, refuse to knead the yeast dough. However, this is an imaginary complexity. Dexterity will come with experience, and you will certainly get patties. The main thing is to do everything according to the instructions and not to disregard the advice, no matter how insignificant and unimportant they might seem to you.

Fresh yeast for dough

The main "focus" of this test is a significant increase in its volume. This is due to the vital activity of the yeast bacteria. To make the culture feel fine and actively breed, it needs to create optimal temperature conditions. Therefore, one should not be skeptical about the requirements to protect the draft from drafts, keep it warm, but not in a hot place. You can make pirozhkovoe dough on raw yeast. In this case, stick first of all pour the necessary amount of warm water or milk and stir until the yeast dissolves. The temperature of the liquid should be 37-38 ° C. If it is colder, the bacteria will not multiply, and if hotter - the entire colony will die from boiling water.

Dry yeast

Many beginning housewives fuel distrust of dry yeast. Well, how will this lifeless, seemingly powder, be produced? It turns out that bacteria easily fall into anabiosis, and after falling into a favorable environment, they immediately return to life. So do not be afraid to use dry yeast when baking. Dough for pies, mixed with them, goes exactly the same as on a fresh product. Moreover: packets of powder are also called fast yeast. They do not need to be soaked in milk or water. It is enough to mix them with flour and continue to act according to prescription prescriptions. But if you want, the powder can be dissolved in warm water. With all due respect to the domestic product, it is better to use Turkish dry yeast. There is still a good French brand "Saf". Bacterial culture in them is really alive. A bag, which says "Saf moment" will allow you to make pies immediately after the first test.

Opara

Dough for pies (with dry yeast or fresh) is kneaded in two ways. The first of them is called a spheroid. This method is mainly used for sweet baking. Since the composition of buns, wicker, chalets, cakes and pies with fruit filling includes eggs and sugar - products that do not contribute to raising the dough, cooks use sponge. It is a liquid mixture of yeast, warm milk (you can replace it with water, kefir or curdled milk) and half the dose of flour. Opare should be given the opportunity to wander in a warm place. Only when the bubbles begin to actively appear on the surface of the batter, the remaining ingredients are added to the spoon. Pour the flour carefully. The dough should not turn friable, but elastic, soft, greatly increase in volume. When baking, large air bubbles form inside the products. Such buns and pies are puffy, high.

A safe way

It is used for baking rolls, pancakes, Russian pancakes, pizza, pies, as well as those products that are deep-fried, for example donuts. An unbroken pastry dough with dry yeast or fresh mixes faster. You can immediately mix all the ingredients, adding a full portion of flour. Just need to wait until the dough rises, and then form the products. By the way, we note that for unsweetened baking (pies with meat, cabbage or potatoes), the amount of sugar should be reduced by half. However, this division into baking and a quick, unbroken dough is rather arbitrary. With the same success, you can bake delicious sweet pies that are not baking, but contain eggs in their composition. That they do not "beat" the dough, you must first grind them with salt and sugar, and only then mix with water or milk.

How to cook yeast dough

As you already probably understand, this is the easiest way to knead the basis for pies. First we sift through the sieve flour (500-600 g). It would seem, why? This simple technique fluffs flour, breaks its smallest lumps, making the dough easier to mix. Also, in advance, you need to bring four spoons of butter or margarine to a very mild but not liquid state. Animal fats can be replaced by the same amount of vegetable. It is good for these purposes to use refined sunflower or olive oil. Separately, we rub the egg with a pinch of salt and one or two spoons of sugar. For sweet products, increase its amount to half a glass. 20-30 g of yeast dissolve in a glass of warm water or milk. Mix this liquid and egg. Puff pastry on dry yeast at this point differs only in that the half of a standard sachet is mixed with flour. Then we combine egg-milk mixture and flour.

Mixing the dough

We pour the loosened flour on a hill, pour liquid onto the top with the egg. We knead the dough with your hands directly in a bowl. When it becomes more or less homogeneous, pour four tablespoons of vegetable or butter or softened margarine. We knead again. Puff pastry on fast yeast will gradually become more elastic. Then you can put the boll of the bowl on a floured board. Hand dough should be at least a quarter of an hour. During this time, it should stop sticking to your fingers. If this does not happen, add a little flour. Then we put the bun in a large bowl and cover it with a damp towel. Now we need to give the yeast bacteria time to multiply, which is why the volume of our test should increase at least twice.

What is a warm place?

Time to raise the test can vary from one hour to two. It depends on the freshness of yeast, from other ingredients. However, an indispensable condition for raising the kvass is heat and the absence of drafts. This seemingly easy point causes nevertheless many difficulties. It is not enough to put a bowl with a kolobok on the edge of the lighted plate or near the battery. In this case, only one side of the dough will be heated, while the air circulation will create the most undesirable draft. You can install a bowl by the battery or the plate, but then you need to cover it with a lid and from time to time turn it to the focus of radiation by the other side. Ideally, the pastry dough with dry yeast is well suited in a slightly heated but already switched off oven. You can lightly dip the bowl in a large saucepan filled with hot water. As it cools down, you need to pour boiling water.

Re-kneading

The dough doubly increased in volume and is slightly damped and give it time to rise again. As a result, the mass should be more than the original kolobok in three to four times. After that, you can already roll it on the floured board. Fried pies on yeast are put into the deep-frying pan immediately after filling them with stuffing and forming products. But if you want to bake them in the oven, give them a little more (15-20 minutes) to lie on the baking sheet. So pies will rise a little more, will become lush and light.

Puff pastry for pies with dry yeast

First, in warm milk or water, dissolve powdered or fresh yeast and sugar. Flours rash so much that the mass turned out the consistency of sour cream. Sift it through a sieve. We place Opar in a warm place for an hour and a half. During this time, it will rise, fall off, and on its surface will go "wrinkles." In the spit add the mashed sugar and eggs and the rest of the flour. In the end, we introduce butter or vegetable fat. As in a free-flowing way, knead the dough with your hands, pouring flour if necessary. We put in a warm place to come. In fact, we continue to act in the same way as in the case of a free test.

Baking

Puff pastry, from dry yeast or fresh - it does not matter, it is baked in a gas oven at 180 ° C. To prevent the products from drying out, you need to put a container (eg a frying pan) with boiling water under the baking tray. Patties will come out ruddy, if they are smeared with a beaten egg before immersion in the oven. The cooking time depends on both the properties of the oven and the dimensions of the products. If these are small pies, 10-15 minutes are enough, but large pies or kulebyaks require a longer time - up to an hour. If you are the owner of a real Russian oven, the temperature regime should be brought to 200-220 ° C.

So that you can enjoy fresh products longer, you should take a responsible approach to the phase when you have already pulled out the baking tray with the patties from the oven. Oprop and dough has a tendency to stale quickly. A simple trick can prevent this. Lubricate the surface of the patties with butter, warm water or tea. Fold the pastry on a dish, cover it with a towel or a napkin. If this is not done, all the liquid inside the products will come out of them with steam. Pies will shrink, the dough will become tight. If you want your baking not to be stale for a week, do not put baking there. Here is the list of ingredients for lean dough. On a standard (11 g) bag of dry yeast "Saf" will need six to seven glasses of flour, two glasses of water, about 8 tablespoons of refined sunflower oil and two or three pinch of salt. To make the bread germs come to life, pour the powder into the warmed and sweetened water. After an hour spent in a warm place, a foam appears on the surface of the opaque. It's a sign that it's time to add oil, salt and half of the flour. Gradually pour it until the smooth dough knits. After double kneading we form pies.