The recipes for various types of dough are given taking into account losses during fermentation, kneading, storage.
Consumption of semi-finished products is given taking into account the losses during cutting. The amount of flour consumed for underflooding (bedding) is indicated in the recipes (4-6% of the total amount of flour).

1089. Yeast dough and yeast dough
Wheat flour of the highest or 1st grade - 640 g
Sugar - 46 g
Table margarine - 69 g (I have butter)
Melange - 69 g
Salt - 8 g
Yeast (pressed) - 23 g
Water - 170 g
Output: 1000 r

STEAMING METHOD
Water heated to a temperature of 35-40 ° C (60-70% of the total amount of liquid) is poured into the bowl, added diluted in water and strained yeast, flour is added (35% of the total amount. The collection says that flour can be put from 35% to 60%, but empirically it is clear that then the dough is too tight for dough.) and mix until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour, the bowl is covered with a lid and placed in a room with a temperature of 35-40 ° C for 2.5-3 hours for fermentation.
When the dough increases in volume by 2-2.5 times and begins to fall off, add the rest of the liquid with dissolved salt and sugar, melange or eggs to it, then mix everything, add the remaining flour and knead the dough. Melted margarine is added before the end of the batch.
The bowl is closed with a lid and left to ferment for 2-2.5 hours. During fermentation, the dough is kneaded 2-3 times.

1115. Minced meat with onions
Beef (cutlet meat) - 880 g
Table margarine - 28 g (I have vegetable oil)
Onions - 70 g (I have 50% onions + 50% carrots)
Wheat flour - 7 g
Ground black pepper - 0.35 g
Salt - 7 g
Parsley (greens) - 7 g
Output: 700 r

The first way cooking minced meat with onions. The cutlet meat is washed, cut into pieces and fried in fat, after which the meat is transferred to a deep dish, broth or water (15-20% of the net weight of meat) is added and stewed with low heat until tender.
Stew and pre-sautéed onions are minced in a meat grinder. The flour sauteed with fat is diluted with the broth left over after stewing the meat and boiled. The minced meat is seasoned with the resulting white sauce, salt, pepper, finely chopped greens are added and mixed.
Second way preparation of minced meat. Raw meat is passed through a meat grinder with two grates.
Minced meat is placed on a greased deep baking sheet with a layer of no more than 3 cm and, stirring occasionally, fry until tender in an oven. Then the juice released from the meat is drained and a white sauce is prepared on it. The fried meat is mixed with sautéed onions and once again passed through a meat grinder with a fine grid. Minced meat is seasoned with white sauce, salt, pepper, finely chopped herbs and mixed.
When preparing minced meat with egg, rice or rice and egg, chopped eggs, or crumbly rice porridge, or a mixture of eggs are added to the finished minced meat.

1091. Baked pies from yeast dough
Yeast dough - 1000 g
Flour for dusting - 30 g
Minced meat No. 1115 - 700 g
Fat for lubricating sheets - 5 g
Melange for greasing pies - 31 g

Yield: 16 - 18 pcs, 100 g each

The yeast dough, prepared by the sponge method, is laid out on a table dusted with flour, a piece weighing 1-1.5 kg is cut off from it, rolled into a tourniquet and divided into pieces of the required mass (58, 64, 43 and 22 g, respectively). Then the pieces are molded into balls, allowed to stand for 5-6 minutes and rolled out into round flat cakes 0.5-1 cm thick. Minced meat is placed in the middle of each flat cake and the edges are pinched, giving the cake the shape of a “boat”, “crescent”, cylindrical and etc.
The formed pies are placed seam down on a pastry sheet, previously oiled with vegetable oil, for proofing. For 5-10 minutes before baking, the products are greased with an egg. The pies are baked at a temperature of 200-240 ° C for 8-10 minutes.

I carry on

DETERMINATION OF FLOUR MOISTURE

The moisture content of flour is one of its most important indicators. With an increase in flour moisture by 1%, the finished product yield decreases by 1.5%!
The moisture content of the flour is determined by drying, according toGOST 9404-88 (as amended). point 4:

4. CONDUCTING ANALYSIS

4.1. The moisture content is determined in two parallel weighed portions.

Two clean, dried metal weighing bottles are removed from the desiccator and weighed with an error of not more than 0.01 g.

Note: weighing cups are cups for weighing, made according toGOST 25336-82 with rev. Laboratory glassware and equipment. Types, main parameters and sizes. (don't be surprised, GOST for aluminum cookware also refers to the aforementioned GOST)

According to GOST 9404-88 clause 2, metal bottles with lids 20 mm high and 48 mm in diameter are used.

4.2. The product isolated from the average sample according to GOST 27668 for determining the moisture content is thoroughly mixed by shaking the container, taken with a scoop from different places and placed in each weighed weighing bottle of the product weighing (5.00 +/- 0.01) g, after which the bottles are closed lids and put in a desiccator.

4.3. When the temperature in the drying cabinet reaches 130 ° C, the thermometer is turned off and the cabinet is heated to 140 ° C.

Then turn on the thermometer and quickly place the open bottles with weighed portions of the product into the cabinet, placing the bottles on the lids removed from them. Empty cabinet slots are filled with empty cups. The product is dried for 40 minutes from the moment the temperature is restored to 130 ° C.

It is allowed not to heat the drying cabinet up to 140 ° С, if after a full load of the drying cabinet the temperature of 130 ° С is restored within 5 - 10 minutes.

4.4. At the end of drying, the weighing bottles with the product are removed from the cabinet with crucible tongs, covered with lids and transferred to a desiccator for complete cooling, for about 20 minutes. (but not more than 2 hours). The cooled weighing bottles are weighed with an error of not more than 0.01 g and placed in a desiccator until the analysis results are processed.

Now let's translate this for everyday use.

Of course, no one forces you to buy bottles, although they are not very expensive - from 140 rubles / bottle. Use the tools at hand - cut the condensed milk can, take a small can of pate, etc.

Don't forget to weigh them! We need 7 or 11 of them - otherwise our scales will not catch the change in weight in the hitch. You can also try (we are at home, not in the laboratory!) A wide, low tin can and immediately pour 35 or 55 grams of flour into it. Don't forget to cover the top of the jars.

We will also need electronic scales - I have already mentioned this and a stove with a thermometer so that we can see what the temperature is in the oven.

Observing the temperature-time regime, dry the flour and then cool it. We weigh. And according to the obtained difference, we determine the moisture content of the flour.

Determined according to the same GOST, clause 5

5. PROCESSING OF RESULTS

5.1. The moisture content of the product (X) in percent is calculated by the formula:

where:

m 1 - weight of a sample of flour and bran before drying, g;

m 2 - weight of a sample of flour and bran after drying, g.

5.2. Calculations are carried out to the second decimal place, then the result of determining the moisture content is rounded to the first decimal place.

(Modified edition, Rev. N 1)

5.3. The admissible discrepancy between the results of two parallel determinations should not exceed 0.2%.

5.4. The arithmetic mean of the results of two parallel determinations is taken as the final analysis result.

So an example:

You took 55 grams of flour. After drying, you have 48 grams left.

We consider: 100 * (55 - 48) / 55 \u003d 12.7%, i.e. flour moisture below normal. Which, however, is now a rarity.

Another variant. After drying, you have 45 grams left.

We consider: 100 * (55 - 45) / 55 \u003d 18.2%, i.e. flour is wet.

CALCULATION OF TEST WATER TEMPERATURE

The temperature of the dough water depends on the temperature of the flour. The higher the temperature of the flour, the lower the temperature you need to take the water.

Temperature is one of the most important factors necessary for the vital activity of yeast and bacteria that cause the dough to ferment. Therefore, when kneading the dough, you should always strive to obtain the optimal (best) temperature in the dough for the yeast and beneficial bacteria (28-32 ° C).

My family is very fond of yeast dough pies. I could not find a decent recipe for a long time: either the finished product stale too quickly, then the dough quickly settles and the layer turns out to be too thin ... But I really wanted to learn how to make pies that were sold in stalls in my childhood ...
And of course, thanks to my persistence, I tried a bunch of recipes, but I still found the perfect one ... You can only share my emotions when you try to knead it yourself. I have never tried such a delicate, light dough anywhere else, and with no recipe it did not work out like that \u003d) GOST is GOST, there is nothing to add here ...

First, I pour the required amount of warm water into the container.

I add some sugar and dry yeast.

Mix thoroughly, cover with a towel and set aside.

I sift the required amount of premium flour into a large container.

Pour some of the flour into a large and deep container.

I add salt.

I add sugar.

Mix thoroughly.

I pour in water with revived yeast.

I knead everything with a spoon.

I add finely chopped margarine. I first take it out of the freezer so that it melts.

I knead the dough with my hands and gradually add flour.
I grease the resulting "lump" of dough with vegetable oil, transfer it to a dry container and cover with a clean towel.

As you know, yeast dough loves a warm place and negatively tolerates drafts. Therefore, I use a little trick: I heat up the oven just a little so that it is slightly warm inside and put a container with dough there. I knead the dough every hour. As a result, it costs me about 3-4 hours (depending on free time).
After the required time has passed, I start making goodies \u003d))

Time is indicated without distance.

Time for preparing: PT00H20M 20 min.

The beauty of these pies is that they turn out to be very light and remain soft for another 2-3 days after cooking. In order to bake pies with cabbage and eggs in accordance with GOST, you need to accurately observe the weight and amount of ingredients, all products (including the filling) must always be at room temperature! The filling can be any, but it must be non-liquid - in this case, the standard filling of stewed cabbage and boiled eggs with green onions were used.
A distinctive feature of this recipe is also a short baking time - exactly 10 minutes at the highest oven preheat. The dough is baked perfectly, the "heels" of the pies are even and golden.
Output - 1.2 kg of dough (38-40 ready-made pies).

Ingredients for the dough in accordance with GOST:

• 640 g of premium wheat flour;
• 310 g water;
• 22 g of pressed fresh yeast;
• 7 g salt (sea salt can be used);
• 46 g sugar;
• 2 small chicken eggs (+ 2 yolks for greasing the pies before baking);
• 70 g table soft margarine.
• Ingredients for the cabbage filling:
• 300 g white cabbage;
• 1 large onion
• 1 pinch of ground black pepper;
• 1 pinch of salt;
• 100 g of sunflower oil for frying.
• Ingredients for the onion and egg filling:
• 5 eggs;
• 1 large bunch of green onions
• 1 pinch of salt;
• 1 pinch of ground black pepper;
• 50 g butter for frying.

How to make delicious cabbage and egg baked pies in the oven

First you need to make a dough. For this we need a large container - the dough will rise 4–5 times. Dilute our yeast in 200 grams of warm water (heat to about 40 degrees), but not all - we need to use only 5 grams so far. Add 240 grams of sifted flour. Mix everything thoroughly, cover with a towel or cling film and leave to ferment for 3 hours.


Add the remaining ingredients to the finished well-bubbling dough. To do this, dilute 17 grams of yeast in 110 grams of warm water again, add 400 grams of flour sifted through a sieve, add salt, sugar, eggs and margarine. Knead the dough thoroughly by hand (it will take about 5 minutes) or with a mixer (about 30 seconds to 1 minute). The finished dough, properly kneaded, will stretch and bubble perfectly. It must be placed in a large container - at least 6 liters, as it will greatly increase in size. Tighten the pan or bowl with the dough on top with plastic wrap. Leave it to rise for 2.5 hours.


While our dough is coming up, it's time to start making a delicious filling. For the cabbage filling, you first need to finely chop the cabbage, then send it to stew in a well-heated frying pan with a sufficient amount of oil. Stir from time to time so that it does not burn in any way. After 15 minutes add onions (finely chopped), season with salt and pepper. Stew under the lid for another 15 minutes until fully cooked (since the pies are baked for only 10 minutes, you cannot use the filling, as in standard pies, brought to half-readiness), let cool.


To prepare the onion and egg filling, boil hard-boiled eggs, fry finely chopped green onions in butter (first the onions, add onion feathers after 5 minutes), salt and pepper.

Chop the peeled eggs into large pieces and combine with lightly fried onions, mix and let cool.


5. Divide the finished dough by hand into small pieces (38-40 pieces).


Smooth each of them with your hands a little so that it is convenient to apply the filling.