Quick without yeast is made on the basis of margarine or butter, easily rolled out, after baking it remains thin and turns out to be slightly crispy.
Looking at a piece of cake from the side, we see an impressive layer of filling between two thin layers of dough, which means that you can feast on the cakes with the hope of maintaining harmony and not much tormented by thoughts of "evil calories". This dough makes great big closed cakes. We feel that this version of the crunchy dough is more suitable for sweet cakes such as. And for savory pies, it is better to use another version of yeast-free dough, which also includes sour cream, as a result of which after baking the dough remains tender and soft (you can see the recipe for this dough). However, experiment! You may not agree with us.
Necessary:
Preparation:
Cut margarine (or butter) with a knife into small pieces in a large bowl (in the one in which we will make the dough). We put the bowl on the stove on the minimum heating level and, always stirring constantly and not allowing it to boil, melt the margarine until it is liquid, and then remove the bowl from the stove.
Add cold water and an egg to a bowl with melted margarine (after "loosening", stirring the egg white and yolk in a cup), then add the baking powder OR add the soda "quenched" with vinegar and stir (this produces a certain amount of foam). Mix everything until smooth.
After vigorous stirring, the foam will quickly disappear.
Gradually add flour to the bowl (we admit, we usually don't sift it!).
First stir the dough with a spoon, while it is still relatively liquid and "sticky".
Then knead the dough with your hands (do not forget to lightly dust your hands with flour before starting this process so that the dough does not stick so much to your hands). We knead until the dough begins to peel off from the hands and from the sides of the bowl (don't be alarmed, this whole process takes literally a few minutes). We form two lumps out of the dough: one larger for the base of the pie, the second smaller for the top layer - the “lid” of the pie, sprinkle them with flour a little so that they do not stick together ( watch our recipe video!), put in the same bowl.
Cover the bowl with the dough with a lid or plate and put it in the refrigerator for 40-45 minutes. After this time, our quick yeast-free is ready to roll. By the way, if more time passes and the dough is supercooled, it will be difficult to roll it out. If this does happen, let the dough lie on the table at room temperature for 5-7 minutes, and then roll it out.
This is a wonderful dough, just a lifesaver. Cooking it is elementary, probably, and 10 minutes is a lot ... and the result is incredible, soft and at the same time crispy, layered and tasty. You do not need to ply, roll out, you do not need a lot of movements. I just mixed everything one by one and sent it to the refrigerator. If you are going to cook something for several days, it will be perfectly preserved in the bag, in the refrigerator, if you are cooking for the future, you can send it to the freezer. Another plus is that the ingredients are approximate, we perfectly replace sour cream with kefir or yogurt, add flour if it sticks a little to our hands. We also use any fat or combine it, you can take margarine, butter, lard, whatever. It rolls out very easily as the dough is soft and elastic. From this norm, you will get puff tongues with a caramel crust, 4 baking sheets. My friend cooked chicken from this dough and said that she would never cook with the purchased one again, it turned out much tastier. A recipe from my mother’s culinary notebook, for which many thanks to her.
It makes a great dough for pies and pies, but only for the oven. Here is his recipe. And by the way, the older the kefir, the better the dough.
For 0.5 l of kefir, 2 eggs, 200 g of melted butter (margarine), 1 tbsp of sugar sand, 1 tsp of salt. How much flour the dough will take. About a cup 3. Knead the dough. It should be cool but soft. Roll it out on the table, sprinkle with a little baking soda and fold it into an envelope. Then roll it out again and so on three times. For an hour in the refrigerator. And I make the filling from fresh cabbage, herbs (dill, green onions and cilantro) and slice. oils. Believe me, the pie turns out to be fragrant and tasty.
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1 glass of kefir (sour cream) (the older the kefir, the better)
1/2 tsp soda
1/2 pack margarine (melted)
2.5 cups flour
Dough before baking for 30 minutes in the cold
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Dough for cookies, muffins and pies on kefir
2 glasses of flour, 200 ml of kefir, 50 ml of butter, ½ tsp. salt, 2 tsp. sugar, ½ tsp. baking powder
Tatar pies (I often do)
Roll a layer out of the dough, cut into square cakes, put the filling and pinch into the triangles with a seam on top. Bake in the oven for 30 minutes at 200 °.
Dough: 2 cups flour, 200 g butter, 2 eggs, 2 tbsp. sugar, 100 g sour cream, 100 g cream, salt
Minced meat: finely chop 250 g of fatty lamb and 2 onions, cut 2 raw potatoes into small cubes. Season with salt, pepper and stir.
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Tatar pie
Dough: 0.5 kg of flour, 0.5 cups of water each, and sunflower oil, 125 g of margarine or light butter - tastier with butter 1 tablespoon of vodka 1 egg for greasing salt to taste
Filling 0.5 kg raw potatoes, chopped finely, 1 chicken cube, 200 g minced meat, 2 bay leaves, 2 tablespoons of butter, salt
Knead the dough, divide into 2 parts -1 part roll out put the minced meat with fried onions on top of the potatoes sprinkle with a cube covered with the second half of the dough the edges pinch make 4 holes in them bay leaf and pieces of butter and bake the meat with onions until half cooked
the pie can also be made if you take fried mushrooms instead of minced meat, or you can mix mushrooms and minced meat with onions and so delicious the pie is good both hot and cold
eaten instantly
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Balish pie with meat and potatoes (Tatar cuisine).
Filling: 200 g of beef and 200 g of lamb with fat, 200 g of onion, pepper, salt, 2 bay leaves. Dough: 150 g of margarine, 150-200 g of fermented (fresh) kefir, 1 egg, 2 tbsp. mayonnaise, 2 tbsp. sour cream, 100 g. butter, 1/2 tsp. salt, 1/2 tsp. soda, extinguish with vinegar, flour (how much will go in).
Prepare the dough: melt the margarine, pour kefir into it, beat in an egg and add the rest of the ingredients (except flour). Stir everything, add flour and knead until the dough stops sticking to your hands. The dough turns out to be fat, you need to put it in the freezer and start filling. For the filling: chop the meat (with small bones and cartilage), potatoes and onions, add spices. Once the filling is done, remove the dough from the freezer. Divide it into two parts (about one to two). Roll out the larger part and place in a skillet so that the edges of the dough extend beyond the edges of the pan. Grease the dough with vegetable oil and add the filling. Roll out the other part of the dough, cover the filling on top and pinch the edges tighter so that the resulting broth does not flow out. Make a hole on top through which pour 1/2 cup of meat broth or boiled water into Balish. Close the hole with a small piece of dough. Place the pan with the contents in a well-preheated oven. Once Balish is browned, reduce heat to low. After about an hour, open the hole and pour another 1/2 cup of broth into Balish, close the hole. If Balish is very reddened, then cover it with foil. Balish should be laid out on plates like this: first, the lid is cut off and cut to the number of those present at the table, then the filling is also laid out on plates, cut off the high edges of the bottom and divide it between those present. The most delicious is the bottom.
Bon Appetit!
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"quick dough for fried pies".
Salt kefir (in any quantity, even a glass, even a liter), add flour and knead a soft dough (not liquid). Roll into a not thick pancake and sprinkle with soda (half a teaspoon per glass of kefir), fold in four and roll out again. Lightly grease with rast. butter and fold again. Fold and roll 2 more times (no need to smear and sprinkle). Leave for 30 minutes - the dough is ready. you cannot distinguish from yeast
Pie dough
We take 2 cups of sour cream 1 stk-sugar 3 yolk 200gr-margar. a pinch of salt 40-50gr of live yeast. This is all for 1kg flour. The filling is different. Add kefir instead of sour cream.
Pie (or pizza) "Sloth".
Mix two eggs with a tablespoon of sugar. Stir in a glass of kefir. Now gradually add sifted flour - 250 grams. Stir in half a teaspoon of slaked soda and one tablespoon of vegetable oil.
Pour the finished dough into the mold. The dough rises twice. Consider this when choosing a baking dish. Lay out the filling on top. Your choice and taste. Cottage cheese with sugar or, conversely, with salt and green onions. Green onions with boiled egg.
Stewed cabbage with fish. Boiled chicken with rice. You can also make pizza. Spread pieces of food on top of the dough - paprika, cheese, mushrooms, sausage, tomatoes.
But the threshold, which the Tatar girl did?
Belesh cut potatoes and meat (beef, lamb, goose - any meat) into cubes. finely chop 2-3 onions. we prepare shortbread dough - kefir, katyk, at least fermented milk, vegetable oil, salt, soda and flour. Put the rolled dough on a greased deep frying pan. add salt and ground pepper to the filling to taste. close the edges of the dough, and in the oven for 2 hours at a temperature of 250-280. real jam. 15-20 minutes before readiness, you can add broth inside.
Shortbread cookie recipes solve two problems at once: spend a minimum of money and serve a delicious treat for tea. The structure of such baked goods is crumbly, and it itself has a very delicate taste. Cookies are even more appetizing with a filling of jam, raisins, cottage cheese, nuts or jam. The recipes with the photo below will help you prepare any of them.
An important step is kneading the shortcrust pastry. In the classic version, it is prepared on the basis of butter, but it is often replaced with margarine. You can diversify the dessert by adding cocoa, kefir, condensed milk, chocolate chips or sour cream to the dough. How to make margarine cookies? The recommendations and the recipes themselves will help you with this.
The secret to making delicious margarine cookies is to properly knead the dough. The oil ingredient must be purchased of the highest quality. For the dough, margarine must be frozen in the freezer, and only then processed with shavings. This must be done quickly, otherwise the product will begin to thaw. Then the dough will no longer be crumbly. It is also necessary to mix the rest of the components quickly.
The dough must be rolled into a bun and then put into the refrigerator. The product should be there for at least half an hour. The optimal time for cooling is 2 hours. This procedure is also necessary to obtain a crumbly dough structure. It is important to remember not to let the margarine melt. Otherwise, shortbread dough will not work, so you will not be able to bake cookies.
Even with all their simplicity, cookies on margarine can look very original. In the classic version, these are ordinary circles, but when using various shapes, more interesting figures are obtained. It can be stars, hearts, buttons, flowers or some pretty curls. It all depends on your imagination. Choose any margarine cookie recipe below and start cooking.
The simplest margarine shortbread recipe requires a minimal set of foods. Thanks to this, such a delicacy is not only one of the most delicious, but also affordable. You will find almost all the necessary products in your kitchen, so you can bake cookies at any time, because it will not take too much time. The instruction is very simple.
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In the following recipe, a simple margarine cookie takes on a vanilla chocolate flavor. All by adding cocoa and vanilla sugar. So a simple delicacy becomes more appetizing, and the aroma beckons even during baking. It turns out even better than with butter. A similar dessert goes well with black tea with lemon, berry juice or fruit compote.
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Eggs, flour and sugar are added to margarine cookies in almost all recipes. If only they are present in the list of products, then the delicacy is prepared very quickly. Although with the addition of other ingredients, the dough kneading technology remains the same. The main thing for any recipe is to properly prepare the main products so that the cookies end up as they should be: crumbly and just melt in your mouth.
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The difference between the recipe for cookies on margarine and kefir is the lightness and tenderness of the finished delicacy. Even adults will appreciate this sweetness, because it comes from their childhood. The list of necessary products remains practically unchanged and remains the same unassuming. This recipe for homemade cookies will help you replenish your piggy bank of culinary masterpieces.
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For almost any recipe, such cookies are prepared very quickly. All due to the simplicity of the ingredients and the technology itself. Although there are other cooking options, they also produce shortbread cookies with margarine, because this is the main component. One of these recipes is presented below. The zest in it are nuts, which are sprinkled with cookies.
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A special feature of ready-made biscuits with sour cream and margarine is a very delicate taste and soft structure. Thanks to the addition of this fermented milk product, baked goods simply melt in your mouth. If you are still in search of something to please yourself and your loved ones, then try this recipe. It doesn't take a lot of time and products here. The result is simply excellent cookies.
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Many sweets familiar today have remained popular since the Soviet era. One of them is crumbly cookies filled with jam or preserves. Most often they are referred to as oriental sweets, but they are popular almost everywhere. Such a cookie on margarine with kurabye jam is called. Even with such an intricate name, it is easy to prepare at home.
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Another very interesting option for preparing something for tea is yeast and margarine cookies. This dessert can surprise not only home, but also guests. Even beer can replace yeast in this recipe, because it also contains them. The cooking technology practically does not change, so it will not take much time to bake cookies.
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In another equally interesting recipe for baking such cookies, mayonnaise is used. This product cannot be associated with sweets in any way, but even under this condition, it gives the delicacy a special taste that cannot be achieved by adding other components. In addition, even a day after baking, cookies with mayonnaise and margarine do not become stale and do not damp.
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If you want to make a dessert that is not only tasty, but also healthy, then use the recipe for cookies from cottage cheese and margarine. This delicacy turns out to be no less fragrant, and its structure also turns out to be crumbly. In this form, it will be much easier for children to feed cottage cheese, because not all babies like it in its pure form. Try it and see for yourself.
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It is difficult even to imagine a person who does not like dough products. Dumplings, dumplings, cheesecakes…. Surely, the memory of these dishes makes you hungry.
Dough dishes always help out the hostess, since they are very satisfying, tasty and inexpensive. And the smell of homemade baked goods is associated with coziness and a warm family hearth.
Here are simple recipes for various types of dough, which, for sure, will be useful to hostesses.
Products made from such a dough are not as tender and less crumbly than with a long-term production dough. But, nevertheless, they are still very tasty and aromatic!
We offer the hostesses a recipe for an unusual dough. Very delicate, soft and crumbly products are obtained from it, which remain fresh for a long time and do not stale. The dough is absolutely not capricious, even an inexperienced hostess can cook it.
The only condition is that the dough after kneading should be suitable in a cold place. The longer the proofing time is, the more delicious and layered the products will be. The minimum required proofing time is 1.5-2 hours, the optimal one is about 12 hours.
If you put the dough in a warm place, the approach time will be significantly reduced, but you will get an ordinary rich yeast dough.
Wrap the dough in plastic wrap and refrigerate for at least 1.5 hours, preferably overnight. Form products from the dough and bake them, having previously greased them with an egg with the addition of a couple of drops of sunflower oil or water.
Shortcrust pastry is one of the most popular. Sweet pastries are made from it, and if you exclude sugar, replacing it with a couple of pinches of salt, you can make a delicious pie stuffed with mushrooms, potatoes or meat.
For those who adhere to Fasting, we offer a recipe for lean dough, there are no milk and eggs in the ingredients. Products made from it, in contrast to ordinary yeast dough, are more coarse-porous. Lean dough products are better stored: they stay soft longer and do not grow moldy.
Everyone has probably heard that the dough is very fond of being worked with in a good mood. The dough feels our mood very well. It is advisable when you knead the dough so that there are no sharp and very loud sounds, otherwise it may fall off or do not fit well.
To make it not boring and pleasant to work, turn on calm, the best option is classical music. And you will see that your products will certainly be very tasty and airy! Cook with love - and then you will succeed!
There is, perhaps, no simpler baking than gingerbread. They cook very quickly, and the taste of the finished products will make you lick your fingers! From the specified number of products, a large number of gingerbreads are obtained. Reduce the ingredients in proportions if desired.