The recipe for pastry: on yeast, bezdozhzhevoy and puff

Mmm .... What delicious pies are! With meat, jam, cabbage, mushrooms, potatoes, and many others. Is there anyone who can resist such a yummy? It was necessary, however, to try something that with great difficulty you will call such a kind word as "pies". Since I love to cook, I immediately realized what's the matter: the taste of the patty depends not only on the filling, but also on how the dough was cooked. After all, the dough is the basic basis, and if it is bitter and salty or, conversely, excessively sweet, then the pies will be tasteless and disgusting.

I propose to talk about how to make a dough for pies, and only because many of it just do the wrong. Itself once passed through this, but now I always have a couple of proven and reliable recipes at hand.

I remember, my grandmother also said that the preparation of a pastry dough should be started with the fact that to cheer yourself up. She believed that the dough will take away some of the energy and get especially tasty. So it or not, I do not know, but for some reason I still start cooking pies only when I really want it. Maybe that's why they always get so delicious?

Recipe for pastry N1

Ingredients: based on 1 kg of flour - 30 g of yeast, 1/3 cup sugar, 80 grams of margarine, 2 tablespoons vegetable oil, 160 ml of milk, 2 eggs.

Preparation: take a couple of spoons of sugar, rub it with yeast and add to all this 1-2 cups of flour. We mix everything thoroughly, cover with a towel and wait until the opara comes up. After about an hour, start kneading the dough. Melt the margarine with the dough, add warm milk, vegetable oil and eggs, rubbed with the remaining sugar. Gradually begin to enter flour. We knead the dough until it falls well behind the hands. We put the dough in a warm place to make it fit. When it comes up, we shoot down, divide into balls and start filling stuffing.

A little secret: the flour you are going to use for the dough must first be sifted through a sieve so that it is enriched with oxygen. Due to this, your dough will become airy.

Recipe for pastry N2: without yeast

Ingredients: 250 grams of margarine, 1 glass of curdled milk, 4-5 glasses of flour, 2 eggs, 1 teaspoon of salt, 0.5 tsp of soda.

Preparation: margarine melt, mix with whipped eggs, add yogurt, salt, soda and gradually add flour. Knead the dough.

The above recipe test for pies is useful to you in the event that there is absolutely no time to wait for the yeast dough.

Recipe for Pastry N3: puff pastry

Ingredients: 0.5 kg of flour, 250 g of margarine, 1 egg, a pinch of citric acid, 150 ml of water, 2 tsp of salt, 50 g of vodka or rum.

Preparation: Flour sift, postpone 2-3 tablespoons separately. Dissolve citric acid and salt in water, add vodka, beaten egg and most of the flour. Mash the dough to a homogeneous consistency for 5-10 minutes. We roll it into a ball, cover it with a napkin and leave it alone for half an hour in order to gluten gluten. At this time, cut pieces of margarine, pour 2 tbsp flour into it, mix well and give the mass a square shape, about 2 cm thick. We put it in the refrigerator for cooling. Now we'll make the dough loose. For this, crosswise it is cut, sprinkled with flour and rolled in such a way that the middle was thicker than the edges. We put the prepared margarine in the middle and wrap the dough in the form of an envelope and patch the edges. Then the dough is rolled out again, the edges bend to the center, and then fold the dough again in half. Cover with a napkin and put in the refrigerator for 20 minutes. Then the dough is rolled twice more into a rectangle, bend the edges to the center and fold them in half. In the interval, put the dough in the refrigerator for 30 minutes. The puff pastry for our pies is ready.