It would seem that the new can be invented from yeast dough?
But every now and then there are more and more new recipes that even from one reading I already want to taste it.
Yeast dough pie - basic technological principles
Some housewives rarely make yeast dough, as they consider this type of dough difficult and moody.
If you know the main technological points, then this myth will be dispelled, and from the kitchen you will always hear the aroma of all kinds of pastries from yeast dough.
The main requirement is impeccable quality. The flour for making a yeast dough pie can be of different grades, depending on the recipe, but it must be sifted, without extraneous odors. In this regard, it must be remembered that the flour is very hygroscopic, and it tends to absorb not only moisture in the room where it is stored, but also smells. The moisture content of the flour affects the consistency of the dough. If it exceeds the norm, then, accordingly, it is necessary to reduce the amount of liquid added during kneading. The key to successful baking is premium flour.
Pay attention to the quality of fat used for yeast dough: the old smell and rancid taste of vegetable oil, margarine or creamy mala will spoil the pastries. Butter or margarine before laying in the dough is kept at room temperature.
An exception is the technology for preparing yeast dough in a cold way, in which all the ingredients are laid in a chilled form, and the batch should be made in a cool room. It is difficult to create such conditions in the home kitchen, therefore, in the process of kneading, the dough is repeatedly placed in the refrigerator for half an hour or for several minutes - in the freezer, for cooling, and then rolling and lamination are continued (for puff yeast dough).
From vegetable oils, only refined varieties should be used, especially in cases where the oil is used to lubricate the form in which the product is baked or the work surface with which the dough is in contact. Unrefined oil will give the dough a specific smell, which is not always appropriate in the finished baking, and in the process of baking such oil burns. Leave the crude oil for cooking cold dishes.
Contrary to the prevailing stereotype that sugar is inappropriate for dough for unsweetened pastries, try baking a pie with meat from yeast dough at least once, in which the presence of sugar is noticeable, although to a lesser extent than in sweet cakes: any unsweetened baking with moderate adding sugar to the dough gives an excellent taste, especially when a slightly sweet dough is combined with a sharp or sour taste of the filling. 30-50 g of sugar must be added in any case for the yeast to start working: with sugar they are “included” in the work process much faster.
Water or milk should be heated to 20-30º-30. This temperature is most comfortable for yeast, but this, again, does not apply to cold process technology.
Of course, the dough must be salted. Use rock salt, preferably peeled, finely ground, because it does not contain dark inclusions that will be very noticeable in baking.
In addition to butter and milk, as a baking dish, eggs are added to unsweetened dough. It is better to add eggs to the dough, driving them one at a time, so as not to accidentally spoil the dough, if you suddenly find a very stale egg. Before adding eggs, it is better to beat beforehand so that the consistency of the dough is more uniform. In addition, beaten egg mass is enriched with air bubbles, which, falling into the dough with egg whites, makes it more fluffy and light. As you know, the quality of the yeast dough is largely determined by its ability to "rise", and the increase in the volume of dough is due to the accumulation of gas - a product of the processing of yeast. The air that builds up between the protein fibers while beating eggs improves yeast performance by supplying them with oxygen. If yeast needs sugar to provide energy and nutrition, then, like all living organisms, yeast needs air, which they get additionally from beaten egg mass. From here, the fermentation process of dough is accelerated and its quality improves.
Which yeast is better: dry or pressed? There are different opinions about this. On the one hand, dry yeast is more stable, their shelf life is much longer than the shelf life of "live" or pressed yeast, they provide a faster rise of the dough. Pressed yeast has almost the same composition of living microorganisms, but they are in a more humid environment. Accordingly, the mass of pressed yeast should be increased in the recipe, in a ratio of 1: 2, if you want to replace instant yeast, then the ratio of the mass of super-yeast and pressed yeast is 1: 3.
Yeast dough is prepared in a dairy and non-dairy method, which are most famous, and therefore we will not dwell on the technology of their preparation. In addition, recently puff pastry dough, which has a good texture, has become increasingly popular. Also its advantage is the possibility of prolonged freezing and storage. The difference between kneading "cold dough" is the use of chilled liquid (not higher than 18-20ºϹ), frozen butter or margarine. The principle of kneading is to prevent yeast from working until the moment of proofing of the semi-finished products from the dough before baking.
Very popular is the so-called "Khrushchevsky dough", which is also frozen for long-term storage, but when defrosted it is revived with baking soda.
Try to make pies in different ways and choose the most suitable option for yourself.
As for the meat filling, its choice is so diverse that you can cook meat pies, perhaps every day, without repeating for a year, or maybe even two years. The exact assortment of meat fillings is not counted. Moreover, in this matter there are no restrictions for personal creativity. It is safe to say that meat for pies can be processed in any way possible: cook, fry, stew, steam, bake, smoke. The most convenient for stuffing pies is minced meat or minced using kitchen appliances.
Any types of meat and offal, as well as sausages, canned meat, are suitable for pies. Of course, to give additional flavoring, meat and meat products are often combined with other ingredients. It can be vegetables, cereals, cheeses and even fruits and dried fruits. Spices and spices are selected depending on the composition of the stuffing and the ingredients included in it, given that their main purpose is to give the products interesting, sophisticated shades.
Recipe 1. Pie with meat from yeast dough, not fancy, cooked in a straightforward way
Ingredients for the dough:
Yeast, pressed 25 g
Sparkling water 250 ml
Salt 5 g
Flour 1.0 kg
For minced meat:
Cooked meat, semi-fat 300 g
Onion 100 g
Ground pepper
Salt
Oil 75 g
Broth or water 150 ml
One yolk to lubricate the product.
Cooking:
Dissolve the yeast in warm water. Sift the flour and combine it with salt. Add 300 g of flour to water with yeast, stir the dough with a whisk, cover the dishes with a film so that the gas does not escape and let stand for several minutes until the foam appears on the surface. Knead the dough by adding the rest of the flour in small pieces.
Pass the boiled meat and onion through a meat grinder and stew in a saucepan, adding broth, salt, spices. At the end of the quenching, the liquid should evaporate.
Prepare the mold and turn on the oven (200ºϹ) to heat up. On a greased desktop, roll out a very thin and oval dough sheet. Put cooked and cooled minced meat. Roll the dough roll, plucking the edges. Put the semi-finished product in a mold and put on the proofing. When the roll is doubled, grease it with whipped yolk and bake.
Recipe 2. Pie with meat from yeast dough, butter: a spicy method
Ingredients:
Opara:
Dry yeast 20 g
Milk 400 ml
Flour 300 g
Dough:
Butter, ghee 125 g
Sugar 100 g
Eggs 3 pcs. and 1 yolk
Flour 850 g
Salt 10 g
For minced meat:
Smoked-boiled ham 600 g
Chopped parsley and onion 150 g
Cream cheese 250 g
Sesame, fried 50 g
Cooking:
Sift one and a half cups of flour and combine with yeast. Pour cool milk (15-18ºϹ) into this mixture and mix. Cover the sponge loosely, and refrigerate overnight. Opara must roam for at least 10-12 hours. After 8 hours, remove the pan so that the rest of the dough can warm up at room temperature. Combine the melted butter, beaten eggs and salt, mix and pour into a hot dough. Stir again. Sifting flour, knead the dough. Leave to rise. When the dough has doubled in volume, knead it and let it go again.
Meanwhile, prepare the filling: chop finely chopped herbs, ham and cream cheese (you can grate it with a coarse grater) and mix the ingredients. If desired, you can add pepper or sauce, but add the sauce in moderation so that the filling is not liquid and does not spoil the dough.
Grease the prepared form and sprinkle with flour. Preheat the oven to 180ºϹ. Divide the finished dough in half, roll 2 circles: one - with a diameter of 30 cm, the other - 26 cm. Lay a large layer in the mold so that the edges hang over the rim. Lay out the filling, cover with a second circle of dough. Pinch the edges of the cake and set in heat (25-30ºϹ). When the cake rises strongly, grease the surface with a yolk with a brush and bake. When the cake is ready, take it out of the oven for a minute and cover the surface with yolk again to give the baking a gloss. Put the product back in the oven for 5-10 minutes, remove the mold and cover the cake with a napkin for a few minutes so that the crust does not become too dry and stiff. Transfer the still warm product to a dish lined with a napkin.
Recipe 3. Pie with meat from yeast dough: puff pastry
Ingredients:
Sour cream 15% 300 ml
Dry yeast 25 g
Margarine, cream 400 g (or butter 72.5%)
Flour 800-900 g
Salt
For filling:
Quail eggs, boiled 10-12 pcs.
Liver and vegetable paste:
Roast beef or chicken liver 800 g
Passioned onion 100 g
Braised grated carrots, sour cream 150 g
Spice
Cooking:
Chop half the sifted flour with slices of frozen butter or margarine until fatty and fine crumbs are formed. Collect the baby in a container and put it in the refrigerator.
Combine the sifted flour with salt and yeast, add sour cream directly from the refrigerator. Knead the cool dough and begin to roll it on a silicone surface or sprinkle flour on the table. After rolling out the dough to a thickness of 0.3-0.5 cm, sprinkle it with the prepared crumb, gently press the sprinkle to keep it on the surface, and fold the dough in half or in an envelope, bending the edges of the formation to the center. Roll as thin as possible again and do it at least 16 times. In the process of rolling, if you notice that the dough has become hot and too soft, put it in the cold for a while, after cooling, continue to lay it.
If you are going to bake pies immediately, then cut it into squares of the same size and put meat stuffing with mushrooms in the center of each, and sprinkle it with grated cheese and herbs on top. Wrap the opposite corners of the square towards the center and pinch the folded edges of the dough on one side with an angle so that one opposite edge remains open.
In the prepared round shape, lay the semi-finished products in a circle in the form of a flower. The open part should be located in the center of the mold. Separate parts of the pie should not fit snugly together so that when raising the dough, the shape of the pie is preserved.
Roll out a thin sausage from a small piece of dough and, dividing it into parts, lay the grate in the center, on the open part of the slices. In the openings of the lattice, lay the cranberries on the filling. Send the pie for proofing, and when it rises, bake in medium temperature.
Cooking toppings:
Dice marinated mushrooms and fried boiled chicken fillet. Add also finely chopped sauteed onions. Stuff the minced meat with spices to taste. Grate hard cheese on the smallest grater and put in a separate bowl on the desktop. Make a cup of cranberries.
Recipe 4. Italian Style Yeast Dough Pie
Ingredients:
Water 0.5 L
Flour 700 g
Yeast, fast 25 g
Provencal herbs 40 g
Salt 15 g
Sugar 70 g
Oil, olive 150 g
Filling:
Smoked pork tenderloin 500 g
Cherry or cream 250 g
Cheese, hard 300 g
Celery root, boiled 100 g
Italian herbs
Thyme 50 g
Egg 1 pc. (for lubrication)
Caraway seeds 20 g (for powder)
Cooking:
Pour all the dry ingredients into the sifted flour. Combine warm water with olive oil and gradually add to the dry mixture, first kneading the dough with a spatula, and then with your hands, until a smooth and elastic consistency.
Then we roll out the dough into a rectangular or oval layer, make symmetrical cuts on the long sides, 8-10 cm long. Put the prepared filling in the center, along the cuts, alternating the minced meat elements, cut into thin slices. We twist the cut strips together, connecting them in the center, in the form of a wicker.
When the dough rises, grease with an egg, sprinkle with caraway seeds and bake.
Recipe 5. Pie with meat from the yeast dough "Color Pie"
Ingredients:
For the test:
Kefir 350 ml
Yeast 30 g
2 eggs
Flour 500 g
Beets 150 g
Spinach 300 g
Salt 15 g
Sugar 50 g
Filling:
Boiled beef tenderloin 400 g
Garlic 30 g
Salt, black pepper
Grated cheese 250 g
Fried mushrooms 300 g
Cooking:
Grind washed, sorted spinach and peeled beets separately and beat in a puree mass with a blender.
Combine the dry ingredients for the dough. Beat the eggs and pour warm kefir in them. Knead the dough like a pancake and divide it into two parts. Add mashed potatoes to each part and mix the dough.
Grind the boiled tenderloin and season with chopped garlic and spices. Add the meat portion of the filling to the beet dough. Add cheese and sliced fried mushrooms to the dough with spinach. Pour the dough into a greased, deep form and bake until golden brown in the oven, also separately. Baked pies can be served separately with sour cream or combined, decorating them in the form of a cake, decorating with whipped cream, mashed potatoes or vegetable slices.
Recipe 6. Pie with meat from yeast dough: cold method
Ingredients:
Dry yeast 8 g
Cold milk 400 ml
Salt 10 g
Margarine, creamy 350 g
Flour 450 g
Sugar 50 g
For filling:
Home-made sausage, pork, fried 1 kg
To lubricate the product: 1 egg
Cooking:
Grate cold milk, soft margarine, soda, salt and sugar in one bowl, add the sifted flour and knead the dough, which should have a uniform consistency, stick off from the hands, but remain heavy. Wrap the dough and refrigerate. This dough can be stored in the refrigerator for up to 72 hours. But after 3-4 hours you can bake pies.
After aging in the refrigerator, start forming a cake.
Peel the sausage from the film. Roll out the dough into a rectangle and cut it into strips of 4-5 cm wide. Connect their parts together in length and lay slices of sausage along the entire length of the dough, pinching the edges of the dough. Fold products with a snail and lay on a greased sheet. With a beaten egg, grease the top and bake in medium mode.
Pie with meat - useful tips and tricks
It happens that during the kneading of the dough it is found that the flour contains little gluten, and the dough spreads in pancake, does not rise. If this is revealed before the moment when products from it are already formed, then the situation can be corrected:
add potato starch and semolina to the dough: for 1 kg of dough - 30% of a mixture of potato starch and semolina, diluted in a small amount of warm water or milk. Thoroughly knead the dough again, cover it tightly with a film and let it come in a warm place.
Excess yeast in the dough is undesirable: it gives a sour taste and an unpleasant smell to the baked product ... Do not try to speed up the process of raising the dough by adding yeast. Yeast dough does not like rush.
